Chocolate & Jade Mooncake

Ingredients

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: