RECIPE
7 INGREDIENTS8 STEPS1HR

Mooncake Biscuits

5.0
1 Ratings
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Anncoo Journal
I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
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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.

1HR

Total Cooking Time

7

Ingredients
Anncoo Journal
I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
3 3/4 cups
Hong Kong Flour
9.5 oz
Sugar Syrup
1/2 Tbsp
Alkaline Water
4 oz
Peanut Oil
1 Tbsp
to taste
Dry Red Beans
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Directions

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Step 1
Mix Sugar Syrup (9.5 oz) , Alkaline Water (1/2 Tbsp) , and Peanut Oil (4 oz) together thoroughly.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Make the egg wash by combining 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.
Step 6
Allow to cool down for about 10 minutes before egg wash with a soft brush.
Step 7
Then bake the biscuits again for another 15 minutes or until golden brown.
Step 8
Cool down biscuits and store them in an airtight container. Enjoy!

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