Cooking Instructions
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Step 1
Mix
Simple Syrup (3.5 oz)
,
Peanut Oil (1 oz)
and
Alkaline Water (1/2 tsp)
together thoroughly.
Step 2
To make the dough skin, sift
All-Purpose Flour (1 cup)
and
Matcha Powder (1 Tbsp)
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 (1 1/3 cups)
, 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.
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