Recipes
Traditional Mooncake
Package of ingredients to follow step by step
Method
- Bake melon seed at 170°C for 3-5 minutes and bake salted egg yolk 170°C for 5 minutes.
- Add golden syrup, daisy cooking oil, water, baking soda & alkaline water in mixer.
- Stir until well mix. Add in HOIBI L Low flour and still until dough form.
- Wrap the dough with catering film & rest for 2 hours.
- Add melon seed to the white lotus low sugar paste & knead until mix. Weigh 100g of paste each.
- Wrap the salted egg yolk with mooncake paste & shape into a ball.
- Weigh the dough 65g each & shape into round. Flatten the dough & wrap in filling. Shape round again dust a little flour on the mooncake & mould.
- Use mooncake mould 180-200g put the dough inside the plunger & press down until you feel resistance.
- Bake at 170°C for 10-15 minutes. Brush with HOIBI glaze mooncake while mooncake still hot and Enjoy.
Recipes Shopping List
Products required for the tutorial.
Select options
This product has multiple variants. The options may be chosen on the product page
Select options
This product has multiple variants. The options may be chosen on the product page