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Classic Mooncake

classic mooncake

Skin Dough Ingredients

  • 130 grams of triangular flour
  • 130 gr Chakra Flour
  • 160 gr golden syrup
  • 12 gr gray water
  • 30 gr Peanut oil
  • 1 egg yolk
  • 25 gr Skippy peanut butter (creamy)

Stuffing Ingredients

  • Mooncake Filling (I Use Red Bean Tausa)

Spread Ingredients

  • 1 egg yolk
  • 1 tbsp Water
  • Mix well and strain

How to make

  • 1. Combine all wet ingredients (golden syrup + water ash + oil) mix with a whisk/spatula, add egg yolks, skippy, mix well. Add flour, mix well with a whisk. Knead briefly until everything is evenly mixed.
  • 2. If it feels too soft, wrap it with wrap, put it in the refrigerator for 1 to 2 hours before you can use the skin mixture.
  • 3. Take the dough (40gr) flatten it with a rolling pin and fill it (80gr) tightly & round it. Lightly coat with flour, then put in a 100gr size mold.
  • 4. Bake at 170°c and put on the middle rack for about 15 minutes. Take the mooncake out and let it cool a bit, then brush it with the oil. Continue to bake for 10 minutes at a temperature of 150 ° fire up and down or adjust the oven respectively.

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