THERMOMIX ® RECIPE

1 Indonesian Mooncake

Recipe's preparation

SKIN DOUGH

1. Add condensed milk, egg and vanilla extract into mixing bowl and mix 5 sec/speed 4.

2. Add plain flour, milk powder and baking powder, then mix 20 sec/speed 6.


3. The dough will be quite sticky. Sprinkle with flour, divide into 4 portions at 80 g each, roll in balls and store in airtight container. Rest for 30 min.

CHOCOLATE ALMOND / CASHEW FILLING

1. Put almond or cashews into the mixing bowl. Chop 5 sec/speed 5. Set aside.

2. Add unsalted butter, dark chocolate buttons, raw sugar, water and vanilla extract, then set 1 min30 sec/100°C/"Counter-clockwise operation" /speed 2.

3. Add plain flour and cocoa powder. Mix 30 sec/"Counter-clockwise operation" /speed 3.

4. Add chopped almond / cashew then mix 10 sec/"Counter-clockwise operation" /speed 3.

5. Divide into 4 portions at 80 g each, roll it into balls. Store in airtight container. Rest 15 min.

CHEESE FILLING (OPTIONAL)

1. Put sugar into mixing bowl and mill 10 sec/speed 9.

2. Add cheese in and grated 30 sec/speed 5.

3. Add plain flour and butter. Mix 10 sec/speed 5, then knead Dough/"Dough mode" /2 min.

4. Divide them into 4 portions at 80 g each, roll it into balls. Store in airtight container until used.

ASSEMBLY

1. Take 1 ball of the filling. Flatten it into 7cm diameter disk.

2. Take 1 ball of skin dough, sprinkle with flour, flatten and roll into 10cm diameter. Put some flour on your palm, then put the skin dough on your palm. Place the filling disk in the centre of the skin dough, gently wrap the dough around the filling, pinching edges at the top to seal. Repeat until all finish.
If you see a shadow of chocolate filling on the skin surface, don't worry, it will disappear after baking.

BAKING

Bake the mooncake in the preheated oven 160°C for about 20-25 minutes. After baking, let it cool completely on a cooling rack. Store in an air-tight container.