Baked Matcha Mooncakes

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

120 g

All-Purpose Flour

5 g

Matcha Powder

100 g

Simple Syrup

30 g

Peanut Oil

2 mL

Alkaline Water

420 g

Red Bean Paste

Cooking Instructions

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Step 1

Mix Simple Syrup (100 g) , Peanut Oil (30 g) and Alkaline Water (2 mL) together thoroughly.

Step 2

To make the dough skin, sift All-Purpose Flour (120 g) and Matcha Powder (5 g) in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 30 minutes.

Step 3

Divide the dough skin into 14 portions, 18 grams each, and roll into balls. Wrap the dough around the Red Bean Paste (420 g) , divided into 14 portions, 30g each.

Step 4

Shape it into ball and dust with some flour. Press firmly into the mold, remove and place on a lined baking tray.

Step 5

Preheat oven to 340 degrees C (170 degrees C).

Step 6

Bake for 10 minutes

Step 7

Remove from oven and rest mooncakes to cool for about 15 minutes.

Step 8

Then bake the chocolate mooncakes again for another 10-15 minutes.

Step 9

Leave mooncakes to cool down completely before storing into an airtight container. This mooncake can be eaten immediately after baked or wait for about 3 days for the mooncakes for skin to soften (回油) before serving.