Chocolate & Jade Mooncake - Puratos

Ingredients

	Grams
Skin
Cake Flour	250
Lye Water	6
Golden Syrup	140
Corn Oil	90
Skin total	486
Chocolate Jade Filling
Pandan Lotus Paste	400
Carat Supercrem	320
Chocolate Jade Filling total	720
Glazing
Sunset Glaze	100
Corn Syrup	20
Glazing total	120

Working Method

Skin

Mix all the liquid, then add in flour, mix well.
Keep in chiller for about 30mins.
Divide into 30g each, make a round ball.
Keep aside.

Chocolate Jade Filling

Divide the pandan lotus paste into 25g each, make into round ball.
Keep aside.
Pipe Carat Supercrem 20g each, make into round ball.
Keep aside.
Roll out the pandan lotus paste, put the Carat Supercrem inside.
Close the top and shape into a ball shape.

Glazing

Mix well both ingredients.
Keep aside.

Make Up & Baking

Roll out the skin, put the chocolate & jade filling inside.
Close the top and shape into a ball shape.
Place it inside the mooncake mould and press gently.
Place the pressed mooncake on baking tray.
Spray some water on the surface, bake at 170°C top, 140°C bottom for 5mins.
Take out from oven, brush the surface with glazing.
Bake at 170°C top, 140°C bottom for 15mins.
Take it out from oven and let it cool down.
Then, brush second layer of glazing and bake for another 10mins.

Chocolate & Jade Mooncake

Complexity level:

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