Vegan Mooncakes
I make Vegan Mooncakes when I want a recipe that feels familiar but still asks me to pay attention.
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Cooking tools:
- Food processor
- Kitchen scale
- Cooling rack
- Offset spatula
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring spoon
- Spatula
- Whisk
Ingredients
- 1/4 teaspoon premium lye water
- 60 grams luscious golden syrup
- 24 grams exquisite grape seed oil
- 100 grams unbleached all-purpose flour
- 100 grams succulent and pitted dates
- 25 grams buttery and crunchy cashew nuts
- 1 tablespoon velvety and creamy peanut butter
- 25 milliliters smooth and nourishing oat milk
- 1/2 to 1 tablespoon water at room temperature
- 1/8 ripe mashed banana
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