Sweet potato chestnut mooncake

01
Oct
2020

Are you worried about the high sugar or calories content by eating mooncake? Bake this recipe at home with your family and enjoy a healthier mooncake while celebrating the mid-autumn festival.

Ingredients (Serves 6 mini mooncake)

Dough
• 90g low-gluten flour
• 12g olive oil
• 65g honey
• Pinch of salt
• 1 teaspoon of water

Filling
• 6 medium chestnuts
• 300g sweet potato
• 20g honey

Egg wash
• 1 egg yolk
• 1 teaspoon of water

Preparation

Dough

  1. Filter 60g of low-gluten flour and mix well together with olive oil, honey, salt.
  2. Rest the dough for 60 minutes in a container.
  3. Add another 30g of low-gluten flour to the dough, mix well and rest the dough for another 30 minutes.

Filling

  1. Boil sweet potato in a pot of hot water for 12 minutes or until well cooked.
  2. Peel off the skin of sweet potatoes and add honey while mashing 300g of sweet potatoes.
  3. Cut chestnut into small pieces and set aside into 6 portions.
  4. Weigh 50g of mashed sweet potatoes, add 1 portion of chestnut into the middle of filling and roll into a round shape.

Egg wash

  1. Add egg yolk and water into a small bowl and mix well.

Assemble and shape of mooncakes

  1. Weigh 15g of dough and flatten the dough. Place the filling in the middle and wrap tightly with the dough. Roll into a round shape and coat some low-gluten flour on the ball.
  2. Put the ball into mooncake mould and press to shape.
  3. Brush egg wash on top of mooncake.
  4. Preheat the oven into 180°C and bake for 20 minutes. After cooling down, the mooncake is ready to serve!

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