Chocolate coconut mooncake

1. Mix the conversion syrup, peanut oil, and soda water evenly in a basin.

2. Add flour and mix well.

3. Mix cocoa powder well and make a dough for later use.

4. Melt the butter in the microwave for 30 seconds, then mix it well with corn oil, milk, and sugar.

5. Mix coconut and eggs evenly.

6. Add cooked glutinous rice flour and knead it into dough filling.

7. After making the coconut filling, add cling film and refrigerate until it hardens.

8. Cocoa peels are divided into 12 portions of 15 grams each for later use.

9. Divide the filling into 12 equal portions of 35 grams each.

10. Take a pastry and press it into a circular shape, with a slightly thicker center and a thinner periphery.

11. Use the tiger's mouth to push it up into a circle.

12. Put the cooked glutinous rice flour in the moon cake mold, turn it around, let the flour dip in the mold evenly, and pour out the excess flour.

13. Place the mooncake ball into the mold, flatten the bottom, press the mold upside down, and the mooncake is ready. Preheat the oven to 200 degrees, brush the egg mixture for 5 minutes, and bake for another 15 minutes until the surface turns golden.