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Moon cake Mixed Nuts


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Ingredients

6 piece(s)

Dough for Moon cake Skin

  • 40 g peanut oil
  • 3/4 tsp Alkaline water, or Lye Water
  • 145 g golden syrup
  • 200 g plain flour, use HK flour
  • 1 egg, egg wash

Mixed Nuts Fillings

  • 70 grams golden syrup
  • 50 gram vegetable oil
  • 10 grams water
  • 50 grams toasted walnuts
  • 80 grams toasted almonds
  • 30 g Sugared winter melons
  • 2 pieces Dried orange peel
  • 50 g Toasted sesame seeds
  • 30 g pumpkin seeds
  • 30 g Melon seeds
  • 1/2 tsp salt
  • 60 g flour

Dough for Moon Cake

  • 6
    1h 30min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Dough for Mooncake
  1. Making the dough:

    1. Place syrup, oil & alkaline water into the TM bowl and cook for 1 min on 40C, SP1.

    2. Add in the flour and mix for another 20 secs on SP6.

    3. Place the dough on the Thermomat and wrap it around and let it rest for 1 hour before shaping the Mooncake.

    Preparing the fillings:

    1. Add almonds to the TM bowl. Chop for 5 secs SP7. Set aside.

    2. Add walnuts, sugared melon, orange peel to the TM bowl, chop 5 secs on SP5. Set aside.

    3. Place syrup, oil & water to the bowl, cook 1 min, 40C on SP1.

    4. Add the rest of the chopped nuts and ingredients to the bowl. Mix for 5-6 secs, Reverse SP3.

    Shaping the Mooncake using Mould size
    Note: If using 100g mould - Ratio of skin to filling is 3 : 7)

    1. Divide the filling into portions according to your mould size. Shape into a ball and set aside.

    2. Divide the dough according to your mould size, wrap with filling and press into the mould.

    3. Spray a layer of water onto the Mooncake, bake in pre-heated oven at 170-180C for 10 mins, remove and brush with egg wash, then bake for another 10 mins or till golden brown.

    Note: once cool, keep in airtight container for 2-3 days and the Mooncake skin will turn soft and shining.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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