invert syrup recipes

Room temperature egg liquid 170g white sugar 100g inverted syrup 80g low-gluten flour 540g aluminum-free baking powder 8g milk powder 80g baking soda 3g corn oil 170g red date filling appropriate amount of egg moon cake recipe step 1 inverted egg liquid i

140g of inverted syrup for the crust, 4g of corn oil, 50g of all-purpose flour, 210g of filling, 600g of rattan pepper beef filling, one egg yolk for the surface and half an egg white. Step 11⃣️Add 140g of inverted syrup into a clean container, 4 gram wat

Five-nut stuffing, fried peanut kernels, 150g chopped walnut kernels, 60g black sesame seeds, 100g white sesame seeds, 60g raisins, 80g cooked glutinous rice flour, 300g vegetable oil, 120g honey, 250g boiled water, 130g mooncake skin, 500g ordinary flour

Mooncake skin: 170g flour, 7g invert syrup, 130g water, 3g vegetable oil, 50g five-nut filling: 70g walnuts, 50g almonds, 50g melon seeds, 50g sunflower seeds, 50g terminalia/pine nuts, 30g sesame seeds, 20g Jinhua ham, 75g cake powder (cooked glutinous r

100g of low-gluten flour, 75g of inverted syrup, 75g of alkaline water, 2g of corn oil, 25g of sesame filling, 300g of sesame mooncakes. Step 1: Add syrup, corn oil, and alkaline water to a basin, and stir evenly. Step 2 Add flour and knead until dry powd

Lotus paste/bean paste and egg yolk filling: 500g of lotus seeds, appropriate amount of water, appropriate amount of oil, appropriate amount of sugar, appropriate amount of salted egg yolks, 5 bean paste, appropriate amount of bean paste, cake crust: 100g

Custard filling: 2 eggs, milk powder 20G flour 25G fennel 25G sugar 45G salt 1G butter 30G milk 50ML light cream 50ML Mooncake crust: inverted syrup 150G milk powder 10G oil 50G water 2G flour 200G Custard mooncake recipe step 1 Make the milk first Yellow

Whole egg liquid (room temperature) 150g salt 2g fine sugar 75g invert syrup 70g low-gluten flour 480g baking powder 6g baking soda 2g milk powder 90g walnut and date paste egg mooncake recipe step 1 Place in a large bowl Egg liquid, use room temperature

20g high flour, 80g low flour, 1g inverted syrup, 75ml peanut oil, 25g black sesame filling, 500g black sesame mooncake recipe. Step 1: Add inverted syrup, add inverted syrup and peanut oil, mix thoroughly. I used Taikoo inverted syrup, but you have to bo

200g all-purpose flour, inverted syrup, 150g peanut oil, 50g glutinous rice water, 4g lotus paste filling, appropriate amount of salted egg yolk, 20 eggs (brush the surface), 1 cornstarch (for coating), appropriate amount of lotus seed paste, egg yolk moo

Cake crust: 50g all-purpose flour, 7g invert syrup, 40g vegetable oil, 12g water, 0.8g peanut filling: 200g white kidney bean filling, cooked crushed peanuts 30g, 10g peanut butter, 10g white kidney bean filling Preparation: 400g white kidney bean, 250g w

Dried lotus seeds (lotus paste filling) 300g fine sugar (lotus paste filling) 240g vegetable oil (lotus paste filling) 160g salt (lotus paste filling) 3g all-purpose flour 200g inverted syrup 150g milk powder 10g water 2g peanut oil 50g lotus paste moonca

200g low-gluten flour 150g inverted syrup 15g milk powder 15g edible alkali 1g salt 1g peanut oil 50g bean paste 250g peanuts 100g raisins 50g bean paste Recipe for nut mooncakes Step 1 Add 3 grams of alkaline water to 150g inverted syrup (edible alkali:

Black sesame filling: peeled mung beans 300g black sesame (fried) 200g maltose 100g butter 105g caster sugar 40g moon cake crust materials: 240g invert syrup 98g peanut oil 5.5g low-gluten flour 380g black sesame egg yolk How to make mooncakes step 1 Conv

100g all-purpose flour, 2g inverted syrup, 70g salted egg yolks, 8 bean paste fillings, 320g peanut oil, 20g bean paste and egg yolk mooncakes. Step 1: Pour the inverted syrup, inverted syrup and peanut oil into a basin. Step 2 Use an egg whisk to mix tho