Coconut Mooncake

Name: Coconut Mooncake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 8 servings Coconut; 140g syrup; 4g Jianshui; 60g Corn oil

by White~Mist (from Tencent.)

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

My mold is 8 heads of 100 grams. If the mold of Douqin is 50 grams, remember to cut it by half. This is the first time to make moon cakes. I can’t wait to make it when I see the clear recipe. Coconut paste is my favorite. Like to eat, the mooncakes are all eaten before the oil is returned, and they are better than the outside without the oil.

Ingredients

200g Low-gluten Flour
8 servings Coconut
140g Syrup
4g Jianshui
60g Corn Oil

Coconut Mooncake

1. Add corn oil, syrup and soap

2. Stir well

3. Add low-gluten flour

4. Stir into a dough with a spatula, cover with plastic wrap, and refrigerate for 30 minutes

5. Divide the mooncake crust into a dough of 50 grams and round it

6. Divide the minced coconut filling into 50 grams each and round

7. Take a dough, flatten it, put the coconut filling, round it with tiger’s mouth

8. Wrap and round, dip it in low-gluten flour

9. Use a mold to press into a mooncake blank

10. Put it in the preheated oven, middle level, upper and lower heat, 200 degrees, bake for 5 minutes, brush with egg wash, and bake for another 15 minutes.