Chocolate & Jade Mooncake

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: