Black Sugar Syrup Mooncake Collection

Name: Black Sugar Syrup Mooncake Collection
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 200g by 4 servings Flour; 150g by 4 servings syrup; 4g by 4 servings Amaranth; 50g by 4 servings Peanut oil; 20 pieces of 25g each Five Ren Stuffing; 600g Red bean paste; 20 Salted egg yolk; 480g Lotus paste filling

by Lin Xiang

4.6 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

3

This year’s Mid-Autumn Festival moon cakes are the most abundant. I made a total of four fillings. You can eat whichever you like. Each flavor has its own unique flavor. The difference is that the cake crust I used this year is made of brown sugar syrup. The taste is softer, I like this better.

Ingredients

200g by 4 servings Flour
150g by 4 servings Syrup
4g by 4 servings Amaranth
50g by 4 servings Peanut Oil
20 pieces of 25g each Five Ren Stuffing
600g Red Bean Paste
20 Salted Egg Yolk
480g Lotus Paste Filling

Black Sugar Syrup Mooncake Collection

1. Add amaranth water to the syrup and mix well, then add peanut oil and mix well

Black Sugar Syrup Mooncake Collection recipe

2. Add flour and stir to form a fluffy dough, knead it into a smooth dough, keep it in the refrigerator for more than two hours

3. After 2 hours, take out the dough, divide it into 25 g or 35-40 g each, knead it into a pancake crust, put it in a suitable filling, wrap it into a ball, and close the mouth.

4. Put it into the mooncake mold with the mouth facing up, press it upside down, then press to release the mold, and put it on a baking tray lined with greased paper

5. Bake in the middle layer of the preheated oven for about 8 minutes, take out and brush with a thin layer of egg yolk liquid, then put it back in the oven and continue to bake for 20 minutes.

Tips:
The weight of the moon cake depends on the size of the mold, and it is best that the weight of each moon cake is the same as the weight of the crust. The temperature of the oven depends on the nature of each oven.