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Mooncake And What Are Mooncakes Made Of

mooncake and what are mooncakes made of

What are Mooncakes Made of?

Moon cake dough ingredients: 180 grams of flour. 125 grams of honey (can be replaced with golden syrup) 1/8 teaspoon (0.5 grams) of developer. 55 grams of peanut oil.

When is Tiong Ciu Pia?

This cake is so special that it is usually only eaten at certain times such as on national bank holidays. so special, there is even one day devoted to eating this food, namely on the 15th of the 8th month of the Chinese calendar or on October 1 last year.

Moon Cake 2021 What Date?

Kompas.com - today, September 21, 2021 is the day of the mooncake festival. Traditional Chinese celebrations are marked by this moon cake, also known as the Mid-Autumn Festival, because it falls in mid-autumn in China.

When is the Mooncake?

The Mooncake Festival, also known as the Moon Cake Festival, is a ritual tradition of ancient Chinese society every 15th day of the 8th month based on the calculations of the Chinese lunar calendar.

Ingredients

  • 130 gr cake flour (triangle/kotobuki)
  • 130 gr bread flour (chakra/komachi)
  • 160 gr golden syrup
  • 12 g gray water
  • 30 gr olive oil (peanut oil)
  • 1 egg yolk
  • 25 gr peanut butter (peanut butter-Skippy creamy).

Spread

  • 2 Egg Yolks + 1/2 Egg White, Stir Well &Amp; Strain.

How to make

  • 1. Mix the golden syrup with the ash water and olive oil (peanut oil), mix well
  • 2. Add flour, eggs & peanut butter, mix well with a spatula.
  • 3. If the dough is too soft, you can add a little flour. Because the results of each golden syrup are different, adjust the flour dose until the dough doesn't stick together
  • 4. Put the dough in a closed box & store in the refrigerator for 2 hours, ready to use.
  • 5. Divide the dough, round it and flatten it & fill it. Consolidate & print. Arrange on a baking sheet that has been lined with parchment paper.
  • 6. Oven with a temperature of 170°C for 15 minutes on top and bottom of the middle rack and remove for 5 minutes, brush with egg and oven again for 10 minutes on top and bottom, move to the top shelf, adjust your oven accordingly.

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