Chocolate Moon Cake

Ingredients (8 Moon Cakes):

Skin:

220g plain flour

150g golden syrup

80g butter

30g cocoa powder

1tsp chocolate paste

½ tsp alkaline water

½ tsp baking soda

Filling:

850g white lotus paste

50g roasted almond nibs

Glazing:

1 egg yolk, lightly beaten

**Prepare one medium sized moon cake mould.

Methods:

1. Combine lotus paste and almond nibs for filling.

2. Scale at 100g portions and shape round.

3. Place flour, cocoa powder and baking soda for skin into a big mixing bowl.

4. Place golden syrup and butter into a pot and dissolve them over a low heat.

5. Turn off heat, cool well.

6. Mix in alkaline water and chocolate paste.

7. Pour the mixed from the pot into the big mixing bowl and mix to form dough.

8. Scale at 50g portions. Flatten each piece and wrap in the filling.

9. Shape round, repeat the process for 8 times.

10. Dust moon cake mould with some flour.

11. Place in a piece of moon cake, press firmly.

12. Dislodge imprinted moon cake and arrange on a baking tray lined with greaseproof paper.

13. Put it aside for 20 minutes.

14. Bake the moon cake in a preheated oven at 180 C for 10 minutes.

15. Remove it from oven and cool well, glaze surfaces with some beaten egg yolk.

16. Re-bake for another 10 minutes.