Moon cake Mixed Nuts

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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

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6

1h 30min

Preparation 1h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
9

Recipe's preparation

Dough for Mooncake

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.

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.