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Ingredients
7 piece(s)
Traditional Mooncake
- 220 g golden syrup, (A)
- 80 g corn oil, (A)
- 1 teaspoons Alkaline water, (A)
- 330 g plain flour, (B)
- 90 g red bean/lotus paste, (C)
- 30 g dough from A, (C)
- 1 salted egg yolk, (C)
- 1 beaten egg yolk, (D)
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1h 25min
Preparation 1h 0minBaking/Cooking -
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medium
Preparation -
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Recipe is created forTM 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.
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Recipe's preparation
- 1. Place ingredients (A) into the mixing bowl to mix (MC/30sec/sp 4)
2. Add in the ingredient (B) into the mixing bowl to mix well (MC/30sec/sp3-6)
3. Bake in the preheated oven at temperature 150c for 15 mins. Brush egg yolk on top of the moon cake, then bake for at 150c for 10 mins
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Accessories you need
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Spatula TM5/TM6
buy now
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Tip
Store mooncakes in air-tight container. Best eaten after 5-6 days.
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.
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