{"product_id":"orange-smoked-pear-mooncake","title":"Orange Smoked Pear Mooncake","description":"\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORANGE SNOWSKIN \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons Le Fruit de MONIN Orange \u003c\/li\u003e\n\u003cli\u003e95g Water \u003c\/li\u003e\n\u003cli\u003e65g Cooked glutinous rice flour \u003c\/li\u003e\n\u003cli\u003e25g Icing sugar  \u003c\/li\u003e\n\u003cli\u003e20g Shortening \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWILLIAMS PEAR FILLING \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e2 tablespoons Le Fruit de MONIN Williams Pear\u003c\/li\u003e\n\u003cli\u003e110g Lotus paste\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Cooked glutinous rice flour \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSMOKED OAK TRUFFLE  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 \u003cmeta charset=\"utf-8\"\u003etablespoons Le Sirop de MONIN Smoked Oak\u003c\/li\u003e\n\u003cli\u003e95g Chopped milk chocolate \u003c\/li\u003e\n\u003cli\u003e25ml Whipping cream \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGarnish:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDried orange segment\u003c\/li\u003e\n\u003cli\u003eDried chrysanthemum flower \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePreparation:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMILK CHOCOLATE (PREPARATION FOR TRUFFLE) \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Roughly chop the milk chocolate and leave it aside.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORANGE SNOWSKIN \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Mix the MONIN fruit mix (Orange) and water in a container.  \u003c\/p\u003e\n\u003cp\u003e2. Mix the glutinous rice flour and icing sugar together and pour into the mixing bowl of the stand mixer.  \u003c\/p\u003e\n\u003cp\u003e3. Add in shortening and mix at low speed using the paddle attachment. \u003c\/p\u003e\n\u003cp\u003e4. Add in syrup mixture gradually until a dough forms.  \u003c\/p\u003e\n\u003cp\u003e5. Remove the dough from the mixing bowl and knead dough for at least 3 minutes to combine. \u003c\/p\u003e\n\u003cp\u003e6. Divide the dough into 25g each and arrange on a plate. Cover with cling wrap and proceed to prepare for the filling.   \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWILLIAMS PEAR FILLING   \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Using the paddle attachment, combine the lotus paste and MONIN fruit mix (Williams Pear) in the stand mixer.  \u003c\/p\u003e\n\u003cp\u003e2. Mix in the glutinous rice flour at low speed. \u003c\/p\u003e\n\u003cp\u003e3.  Chill in the fridge for at least 15 minutes to harden. \u003c\/p\u003e\n\u003cp\u003e4. Divide the filling into 20g each and arrange on a plate. Cover with clingwrap and keep it aside.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSMOKED OAK TRUFFLE   \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Heat up the milk chocolate and whipping cream in a double boiler and stir until melted.  \u003c\/p\u003e\n\u003cp\u003e2. Add in the MONIN syrup (Smoked Oak) and stir gently till combined. \u003c\/p\u003e\n\u003cp\u003e3.  Let it cool down until it thickens. Portion out the ganache in 5g truffles each.  \u003c\/p\u003e\n\u003cp\u003e4. Shape the truffle into round balls by hand. Store into the fridge for at least 30 minutes. \u003c\/p\u003e\n\u003cp\u003e5. Place the truffle into the cavity of the MONIN fruit mix (Williams Pear) filling and tighten the seams by rolling into a ball.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eASSEMBLY   \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Flatten a piece of dough into a disc using a small rolling pin. Place a piece of filling in the middle. \u003c\/p\u003e\n\u003cp\u003e2. Lift the wrapper and gently press down to completely enclose the contents.  \u003c\/p\u003e\n\u003cp\u003e3. Maintain a tight seal on the top and roll into a ball. \u003c\/p\u003e\n\u003cp\u003e4. Dust the mooncake presser with glutinous rice flour and place the assembled ball into the compartment of the mooncake presser. \u003c\/p\u003e\n\u003cp\u003e5. Hold the presser in place and press three times firmly before releasing gently.  \u003c\/p\u003e\n\u003cp\u003e6. Garnish with dried orange segment and dried chrysanthemum flowers according to creativity. \u003c\/p\u003e","brand":"Monin 1912","offers":[{"title":"Default Title","offer_id":50074683834693,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/9302\/5538\/files\/Orange-Smoked-Pear-Mooncake-MONIN-1912-48570647609669.png?v=1770654127","url":"https:\/\/monin1912.com\/en-jp\/products\/orange-smoked-pear-mooncake","provider":"MONIN 1912","version":"1.0","type":"link"}