{"product_id":"purple-sweet-potato-mooncake","title":"Purple Sweet Potato Mooncake","description":"\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePURPLE SWEET POTATO SNOWSKIN \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons Le Sirop de MONIN Purple Sweet Potato\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\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUME PLUM PECAN FILLING \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons Le Sirop de MONIN Ume Plum\u003c\/li\u003e\n\u003cli\u003e135g Lotus paste\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Cooked glutinous rice flour\u003c\/li\u003e\n\u003cli\u003e20g Chopped roasted pecans\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGarnish:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePink flower petals \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePreparation:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROASTED PECAN NUTS \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Preheat the oven at 170°C and bake the pecan nuts for 15 minutes.  \u003c\/p\u003e\n\u003cp\u003e2. Let it cool down and roughly chop the pecan nuts. Keep it aside.  \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003ePURPLE SWEET POTATO SNOWSKIN  \u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e1. Mix the MONIN syrup (Purple Sweet Potato) 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 clingwrap and let it rest for at least 30 minutes.  \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eUME PLUM PECAN FILLING   \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Using the paddle attachment, combine the lotus paste and MONIN Syrup (Ume Plum) in the stand mixer.\u003c\/p\u003e\n\u003cp\u003e2. Mix in the glutinous rice flour and roasted pecan nuts 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 25g each and arrange on a plate. Cover with cling wrap and keep it aside.  \u003cbr\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 pink flower petals according to creativity.  \u003c\/p\u003e","brand":"Monin 1912","offers":[{"title":"Default Title","offer_id":50074960200005,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/9302\/5538\/files\/Purple-Sweet-Potato-Mooncake-MONIN-1912-48570744996165.png?v=1770654107","url":"https:\/\/monin1912.com\/en-jp\/products\/purple-sweet-potato-mooncake","provider":"MONIN 1912","version":"1.0","type":"link"}