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How to Make Delicious Black Gold Mooncakes: A Step-by-Step Guide - Microwave Recipes

How to Make Delicious Black Gold Mooncakes: A Step-by-Step Guide

Q: Can I use a different filling for these mooncakes?
A: Yes, traditional fillings like bean paste or lotus seed paste are commonly used, but you can experiment with other fillings according to your taste.

Q: Is it necessary to let the dough rest?
A: Yes, resting the dough for an hour is important for its texture and workability.

Q: How can I prevent the mooncakes from cracking during baking?
A: Spraying water on the mooncakes before baking helps prevent cracking.

Black Gold Mooncakes


  • Inverted Sugar Syrup: 120g
  • Alkaline Water: 4g
  • Peanut or Corn Oil: 45g
  • All-Purpose Flour: 100g
  • Black Rice Flour: 100g
  • Bean Paste or Lotus Seed Paste: About 400g
  • Salted Egg Yolks: 12
  • For egg wash: 1 egg yolk, 5g water, 5g oil
  1. Prepare all ingredients.
  2. Mix inverted sugar syrup, alkaline water, and oil until well combined.
  3. Sift in all-purpose flour.
  4. Add black rice flour and mix well. Optionally, use disposable gloves for kneading.
  5. Cover the dough with plastic wrap and let it rest for an hour.
  6. Clean the salted egg yolks thoroughly.
  7. Spray egg yolks with high-proof liquor or brush with oil to remove any eggy smell.
  8. Bake egg yolks in a preheated oven at 170°C for 10 minutes until the bottoms slightly ooze oil.
  9. Once the egg yolks are no longer translucent, they are cooked.
  10. Mix egg yolks with white lotus paste, weighing 45g in total.
  11. Shape the white lotus paste into balls, flatten, add an egg yolk, and wrap it into a round ball.
  12. Prepare all fillings, measuring 45g for bean paste without egg yolk.
  13. Divide the rested dough into 12 portions, about 30g each.
  14. Flatten the dough, wrap it around the filling, and form into a round ball.
  15. Place the mooncakes on a baking tray, shape with a mold, spray with water, and bake.
  16. For a convection oven, preheat to 200°C, then bake at 180°C for 7 minutes. For a regular oven, preheat to 200°C and bake at 200°C for 6 minutes.
  17. Cool the mooncakes for 5-8 minutes until the surface is not too soft.
  18. Brush a thin layer of egg wash on the mooncakes.
  19. Continue baking in a convection oven at 150°C for 12 minutes, or in a regular oven at 170°C for 12 minutes. Cover with foil after 3 minutes in a regular oven to prevent browning.
  20. Display the finished mooncakes.
  21. Note the black gold bronze color, which gets yellower with higher oven temperatures.
  22. Seal and store the mooncakes, let them soften for 3-5 days before consuming.
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  • Calories: Varied depending on filling
  • Rich in carbohydrates from the flour and sugar
  • Protein content mainly from egg yolks
  • Fats from oil and egg yolks