Black Gold Mooncake
"Black Gold Mooncakes made with black rice flour in place of bamboo charcoal powder — beautiful and delicious, with a lovely earthy texture."
Ingredients
Invert Syrup
140 grams
Flour
100 grams
Black Rice Flour
100 grams
Corn Oil
50 grams
Alkaline Water
4 grams
Instructions
1
Step 1
Mix invert syrup, corn oil, and alkaline water thoroughly.
2
Step 2
Add flour and black rice flour.
3
Step 3
Mix into a dough and let rest for two hours.
4
Step 4
Take out the dough and divide into small portions.
5
Step 5
Press each portion into a thin circle by hand, add coconut filling, and seal the edges.
6
Step 6
Roll into a ball.
7
Step 7
Press with a mooncake mold to form the mooncake.
8
Step 8
Spray with water, bake in an oven at 200°C for five minutes to set, then brush with egg yolk wash.
9
Step 9
Reduce the oven temperature to 160°C and bake for 12 minutes, then cover with aluminum foil and continue baking for 8 minutes before removing from the oven.
10
Step 10
The black gold mooncakes are now complete.
11
Step 11
Finished mooncakes.
12
Step 12
Finished mooncakes.
