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
Notes
Ingredients:
- 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
- Prepare all ingredients.
- Mix inverted sugar syrup, alkaline water, and oil until well combined.
- Sift in all-purpose flour.
- Add black rice flour and mix well. Optionally, use disposable gloves for kneading.
- Cover the dough with plastic wrap and let it rest for an hour.
- Clean the salted egg yolks thoroughly.
- Spray egg yolks with high-proof liquor or brush with oil to remove any eggy smell.
- Bake egg yolks in a preheated oven at 170°C for 10 minutes until the bottoms slightly ooze oil.
- Once the egg yolks are no longer translucent, they are cooked.
- Mix egg yolks with white lotus paste, weighing 45g in total.
- Shape the white lotus paste into balls, flatten, add an egg yolk, and wrap it into a round ball.
- Prepare all fillings, measuring 45g for bean paste without egg yolk.
- Divide the rested dough into 12 portions, about 30g each.
- Flatten the dough, wrap it around the filling, and form into a round ball.
- Place the mooncakes on a baking tray, shape with a mold, spray with water, and bake.
- 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.
- Cool the mooncakes for 5-8 minutes until the surface is not too soft.
- Brush a thin layer of egg wash on the mooncakes.
- 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.
- Display the finished mooncakes.
- Note the black gold bronze color, which gets yellower with higher oven temperatures.
- Seal and store the mooncakes, let them soften for 3-5 days before consuming.
- 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
