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SideChef
Recipes
Beans & Legumes
Mooncake Biscuits

7 INGREDIENTS • 9 STEPS • 1HR

Mooncake Biscuits

Recipe

5.0

1 rating
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.
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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.
author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. 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.
http://www.anncoojournal.com/

1HR

Total Time

$0.43

Cost Per Serving

Ingredients

Servings
12
us / metric
Hong Kong Flour
3 3/4 cups
Hong Kong Flour
Simple Syrup
9.5 oz
Simple Syrup
Alkaline Water
2 tsp
Alkaline Water
Peanut Oil
4 oz
Peanut Oil
Milk
1 Tbsp
Milk
Egg
1

Sponsored

Eggland's Best Classic Egg
Dry Red Beans
to taste
Dry Red Beans

Nutrition Per Serving

VIEW ALL
Calories
250
Fat
9.4 g
Protein
3.7 g
Carbs
39.0 g
Love This Recipe?
Add to plan
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Mooncake Biscuits
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author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. 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.
http://www.anncoojournal.com/

Cooking Instructions

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step 1
Preheat the oven to 160 degrees C (325 degrees F).
step 2
Mix Simple Syrup (9.5 oz), Alkaline Water (2 tsp), and Peanut Oil (4 oz) together thoroughly.
step 2 Mix Simple Syrup (9.5 oz), Alkaline Water (2 tsp), and Peanut Oil (4 oz) together thoroughly.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 7
Allow to cool down for about 10 minutes before egg wash with a soft brush.
step 8
Then bake the biscuits again for another 15 minutes or until golden brown.
step 9
Cool down biscuits and store them in an airtight container. Enjoy!
step 9 Cool down biscuits and store them in an airtight container. Enjoy!

Tags

Beans & Legumes
Asian
Snack
Shellfish-Free
Cookies
Chinese
Dessert
Vegetarian
Side Dish
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