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Traditional Mooncake


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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)
  • 6
    1h 25min
    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

  1. 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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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 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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