Main Ingredients:
Mooncake Pastry: 60g; Coconut: 100g; Powdered Sugar: 75g; Butter: 50g; Honey: 5g; Invert Syrup: 3g; Whole Egg: 15g; Cake Flour: 12g.
Additional Ingredients:
Egg Wash: as needed.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Easy.
Detailed Steps for Making Traditional Coconut Mooncake
Prepare the pastry in advance and set aside
Prepare the coconut filling
Combine butter, honey, syrup, powdered sugar in a bowl
Mix well
Add coconut, cake flour, mix well
Add egg wash
Knead until it forms a smooth dough
Divide the pastry into 10g each, filling into 30g each
Flatten a piece of pastry
Place the filling inside
Seal the edges and shape into a ball
Repeat for each mooncake
Roll in flour for a light coating
Place in a mold
Press firmly
Tap lightly on both sides
Remove the mooncake from the mold
Place on a baking tray, spray water on the surface
Bake in the oven at 230 degrees Celsius (446 degrees Fahrenheit) on top heat and 200 degrees Celsius (392 degrees Fahrenheit) on bottom heat for about 5 minutes
Once the surface is set, remove from the oven, brush with egg wash, then return to the oven and bake for another 10-15 minutes
Golden brown surface, ready to serve
