Recipe Image
Servings:
12
Mooncake Biscuits
The Mooncake Biscuits can be kept for about 2 weeks if they’re well baked. Hope you have fun making these cute biscuits for your loved ones.
Total Time
1hr
5.0
1 Rating
Author: Anncoo Journal
Servings:
12
Ingredients
•
3 3/4
cups
Hong Kong Flour
•
9.5
oz
Simple Syrup
•
2
tsp
Alkaline Water
•
4
oz
Peanut Oil
•
1
Tbsp
Milk
•
1
Eggland's Best Classic Egg
•
to taste
Dry Red Beans
Cooking Instructions
1.
Preheat the oven to 160 degrees C (325 degrees F).
2.
Mix
Simple Syrup (1 cup)
,
Alkaline Water (2 tsp)
, and
Peanut Oil (1/2 cup)
together thoroughly.
3.
Sift
Hong Kong Flour (3 3/4 cups)
in a large bowl, make a well in the center and pour in the sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover and let it rest for 20 minutes.
4.
Lightly dust some HK flour on the table and knead the dough again until smooth. Measure dough to about 45 grams and roll it into a ball and dust some flour on it.
5.
Dust with some HK flour and press firmly into fish mould ~ unmould and place it on the lined baking tray. Press
Dry Red Beans (to taste)
as fish eye. To get even baking, do not place the unbaked fishes too closely.
6.
Make the egg wash by combining
Eggland's Best Classic Egg (1)
yolk and
Milk (1 Tbsp)
, mix well and strain. Bake in a preheated oven at 160 degrees C (325 degrees F) for 10 minutes.
7.
Allow to cool down for about 10 minutes before egg wash with a soft brush.
8.
Then bake the biscuits again for another 15 minutes or until golden brown.
9.
Cool down biscuits and store them in an airtight container. Enjoy!
Nutrition Per Serving
CALORIES
250
FAT
9.4 g
PROTEIN
3.7 g
CARBS
39.0 g
