lychee rose mooncake | how taste lychee rose mooncake and how to make lychee rose mooncake

 So, flash back my chocolate- cherry mooncakes? I loved those so important, and am always looking for an reason to use the mooncake molds. When the leaves rolled around I figured that bitsy moldered goodies would be a great thing to contribute to the colorful gatherings we had planned,lychee rose mooncake so I started brainstorming flavor combinations.




For my family Christmas festivity this time I suppose I ’d like to make chocolate- peppermint and chocolate- orange- gusto, with the ultimate involving a gingerbread external crust rather than a standard chocolate one. Of course, since I do n’t want to use an untried form I ’ve decided to do a gingerbread variation beforehand, just to test effects out.


Luckily I had a box of gingerbread blend in my closet, and lychee rose mooncake with the addition of a can of pumpkin for added humidity and flavor it ignited up nicely. I used some cream rubbish to bind the motes together for the stuffing, also stuck it in the fridge until I could make my crust dough.


Flash back, the original form for mooncake skin called for golden saccharinity, which has a nice warmish flavor but lacks the punch necessary for gingerbread. I figured I could replace some of it with molasses for that gingerbread flavor, but was n’t sure how important to put in, so I decided to replace about1/3 of the saccharinity with blackstrap molasses, just to see how it would turn out. I also added in some gingerbread spices to the dry constituents, as you can see below.


Gingerbread Mooncake Skin( makes enough for 1 box worth of gingerbread cutlet stuffing, or 29 mooncakes of 50g total weight)


290 g all purpose flour


tsp. cinnamon


tsp. ground gusto


tsp. ground cloves


63 g blackstrap molasses *


112 g golden saccharinity( I used Lyle’s Golden saccharinity)


63 ml vegetable oil painting

Sift together dry constituents.

In a separate coliseum, combine molasses, golden saccharinity, and alkaline water and stir to combine. Add oil painting and mix well.

Pour liquid Constituents into flour admixture and knead to form a smooth dough.

You can use right down, or wrap in plastic serape and let it rest in the fridge overnight. 

* I lately made this form again, and realized that I most probably used regular molasses when making these mooncakes the first time – not blackstrap. This is because my alternate pass( using blackstrap) turned out much darker in color, and also a bit drier in texture, making it delicate to work with. Since blackstrap molasses is both darker and thicker than regular molasses, I've to conclude that I did n’t use it firstly and made a mistake in writing down the form. That being said, the flavor of blackstrap worked much better than the original, so I would recommend using it if you can, but adding about 2 redundant soupspoons of molasses OR 1 redundant teaspoon of oil painting to make up for the blankness.

Pumpkin Gingerbread Filling

1 box gingerbread cutlet blend

1 15- oz can pumpkin puree

mug diced formed gusto

3 oz. cream rubbish, softened continue reading

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