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Ingredients
Organic cake flour: 300g
Golden syrup：150g
Vegetable oil: 70g
Lye water: 20g, which is made of 5 g sodium carbonate and 15 g water (baking soda 200 degree 10mins in oven, converted to sodium carbonate)
salt: 1g 1/8 teaspoon
Method
Oven temperatures:
1. Mix the ingredients to make the dough
2. Rest the dough for 2 hours.
3. Make the red bean paste fillings.
4. Divide the dough to 25 g each, and fillings to 30g each
5. Wrap the dough with fillings into a ball. Press the mold to
make the moon cake.
6. Preheat oven to 180 °C, bake for 5 minutes brush egg wash, 165°C bake for 5 minutes brush egg wash again, 165°C bake for another 20 mins.
Added by: Cheng Chen
Shipton Mill gluten-free plain white flour is great for everyday and keeping the cupboard stocked for lots of eventualities...
Large tub of organic baking powder, now certified gluten-free. Suitable for those making more than the occasional batch of scones!
3 sachets containing 15g each of Bioreal Organic Baking Powder and now certified Gluten-Free too....
We mill our soft cake and pastry flour from English organic wheat. The climate provides excellent growing conditions for soft wheats, which are perfectly suited to...
Blended with a specially selected slow acting raising agent, this flour delivers best results when baking cakes or crumpets...
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
A pleasantly soft and delicious cake, an experience you won't forget!
In May we always have an abundance of rhubarb. It’s a fantastic vegetable for crumbles, jam, cakes or just stewed with a bit of ice cream. We appreciate it even more because there isn’t much else from the garden at this time of year. Here’s a cake I bake a lot when there’s rhubarb about.
Vegan version of a Swedish dish called Mandelfrikadeller.
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
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