BWY HOLDINGS SDN BHD (1108277-W)
No. 22, Jalan Anggerik Mokara 31/44
Kawasan Industri Kota Kemuning
40460 Shah Alam, Selangor, MALAYSIA.

+603 5525 1000
hello@bakewithyen.my

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Mixed Nuts Mooncake

Ingredients:

  • 350gm BWY biscuit flour (sifted)
  • 230gm BWY golden syrup
  • 68gm FryMax Coconut Oil
  • 14gm alkaline water
  • 1nos egg (for egg wash)
  • 1pack BWY Mixed Nuts Premix
  • 2 tbsp chinese wine (mui kwai loh) – optional
  • 2 tbsp sesame sauce – optional
  • 3 tbsp water (if mixture is too dry)

Bahan:

  • 350gm tepung biskut BWY (sifted)

  • 230gm sirap emas BWY
  • 68gm minyak kelapa FryMax
  • 14gm air abu
  • 1biji telur
  • 1pkt BWY Mixed Nuts Premix
  • 2 sudu besar mui kwai loh – ikut kegemaran individu
  • 2 sudu besar sos bijan – ikut kegemaran individu
  • 3 sudu besar (kalau adunan kacang terlalu kering)

Method:

  1. Combine golden syrup, oil and alkaline water, using a whisk to mix until well combined.
  2. Pour in flour into the liquid mixture and continue to mix until it formed a soft dough. Covered it and let it rest for 1-2 hours.
  3. Slightly toast almonds, walnuts, white melon and sesame seeds, then chop it into small pieces.
  4. Cut melon candies and mandarin orange candies into small pieces and mix together with the nuts, put in the rose jam and koh fun. Continue to mix until all are well combined (stick together), add water if the mixture is dry.
  5. Divide the filling into 140gm each, shape into balls.
  6. Take out the soft dough, knead it a while. Divide the dough into 50gm each and roll them into a ball shape.
  7. Take a dough, flatten it. Place the filling in the middle and wrap it. Shape it into a ball.
  8. Dust it with flour and put into the mooncake mould and press. Remove from the mould.
  9. Bake the mooncakes in a preheated oven at 200°C for 10 minutes then glaze the surface of the mooncakes with beaten egg.
  10. Bake another 15 minutes till bake through. Keep the mooncakes for 2 days before serving.

Cara membuat:

  1. Campurkan sirap emas, minyak dan air abu, kacau sehingga sebati.
  2. Masukkan tepung ke dalam campuran tadi dan adun sehingga menjadi doh lembut. Biarkan ia rehat selama 1-2 jam.
  3. Bakarkan badam, walnut, dan kuaci putih sehingga menjadi kekuningan, potong kecil.
  4. Potong kecil buah kundur manis dan oren mandarin kering, campurkan bersama kekacang tadi, masukkan jem ros dan koh fun. Gaul sehingga sebati (sehingga adunan melekat), tambah sedikit air kalau adunan kering.
  5. Bahagikan inti 140gm sebiji dan bulatkan.
  6. Keluarkan doh, adunkan sekejap. Bahagikan , 50gm sebiji dan bulatkan.
  7. Leperkan adunan kulit doh dan letak bebola inti di atas. Kemudian balut dan gentel menjadi bebola.
  8. Taburkan sedikit tepung, masukkan ke dalam acuan kuih bulan dan tekan perlahan untuk membentuk kuih bulan.
  9. Susun kuih bulan di atas dulang bakar, bakar pada suhu 200°C selama 10 minit, kemudian sapu telur kuning pada permukaan kuih bulan.
  10. Bakar semula selama 15 minit atau sehingga kulitnya menjadi kekuningan. Sejukkan dan simpan dalam bekas kedap udara selama 2 hari sebelum dimakan.