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.
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