Mooncake Filling

1. Add milk, calamansi puree, cook until well mix.
2. Add mixture with milk chocolate in a bowl.
3. Stir until well mix.
4. Pour into a bowl, wrap with food wrapping film.
5. Chill for 4 hours.

Ping Pi Mooncake Dough

1. Prepare 190g boiled water (130°C- 140°C)
2. Add Candia unsalted butter 15g.
3. Add boiled water to 250gm of the Sakura Ping Pi Flour and beat well to form smooth and soft dough.
4. Wrap the soft dough with food wrapping film and keep chilled (0°C – 5°C) for 1 hour.

• Scale the filling 12g into each
• Shape into a ball
• Scale the ping pi dough 12g into each
• Shape into round then flatten and wrap in filling
• Dust the mould with Koh Fan
• Put the dough inside the plunger & press down until you feel resistance
• Keep the mooncake chill for better taste
• Enjoys!

NOTE: Use mooncake mould 25g for this recipe