CAROB MOONCAKE
19:23:00
Carob Mooncake
Yields :12mooncake
(50g mould)
Ingredients:
Dough
75g cooked
glutinous rice flour(Gao Fen)
40g Carob
Powder
25g
shortening
90ml cold
water
Fillings
360g any
filling of your preference, just remember it’s 30g of filling per mooncake)
*(Mungbean
filling 360g/Redbean filling 360g)*Refer to our recipe
Method
1)Sieve
together cooked glutinous rice flour and icing sugar into a mixing bowl.
2)Rub
the shortening into the flour with fingertips until a crumbly mixture
forms.
3)Add Carob powder into cold water,add the water mixture into flour mixture and knead for a couple of minutes to form
a soft dough.
4)Do not over work the dough.
5)Leave dough
in the fridge for about 15 mins.
6)At the mean
time, divide the filling into 30g portions and shape into balls.
7)When ready,
divide snowskin dough into 20g pieces.
8)Shape each dough into a ball. For each
dough, place it on palm and flatten with fingers to form a round dough about
5cm in diameter.
9)Wrap the dough skin around the filling and shape it into a
ball. Seal the seams.
10)Dust
mooncake moulds (diameter 4cm, for 50g mooncake) with some cooked glutinous
rice flour.
11)Place the wrapped dough into the mould and press the mooncake out.
Make sure the surface of the dough in contact with the patterned-face of the
mould is smooth.
12)Store mooncakes in fridge,try to consume within 2-3days(as the
mooncake are no preservative.
13)Leave it under room temperature for about 15mins for the skin to soften before serving.
13)Leave it under room temperature for about 15mins for the skin to soften before serving.
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