Simple syrup

Cup of Yum
1. In a saucepot over medium heat, combine the 170 g water and 37.5 g white cane sugar . Stir to help the sugar dissolve. Once it starts to bowl, remove the pot from the heat and let it sit until slightly cool to the touch.

Mooncake dough

1. In a large mixing bowl, pour the simple syrup and gradually add the 100 g cooked glutinous rice flour to combine. Option to add in 1 drop pomelo flower extract if you prefer.
2. Continue to mix until all the flour is incorporated. The dough should feel slightly tacky and soft. Cover with a hand towel and let the dough rest for 15 minutes.
3. Sprinkle flour on a cutting board, place the dough in the center, and sprinkle more flour on top of the dough.
4. Knead the dough by taking the heel of your hand and pushing the dough in an upward motion. Partially fold the top half over the center, rotate the dough 45°F, and repeat. Sprinkle more rice flour on the dough as necessary.
5. Knead the dough with your hands until the dough has a smooth surface and is able to hold its shape. It will still be slightly sticky.NOTE: We added about 62 grams (or 2.2 oz) of extra rice flour during kneading. Our ball of dough weighed in at 310 grams total (this can change depending on how much rice flour you end up kneading into the dough).

Assembling mooncakes

1. Use a weighted scale to measure the dough and 250 g filling of your choice. For one 75-gram mooncake mold, we prefer the ratio of 30 grams of dough to 25 grams of filling. This should make 6-10 small mooncakes depending on the weight of your dough.TIP: Once you separate the portions of dough and filling, place them on silicone baking sheets to prevent them from sticking on any surface. Place a hand towel over them to prevent them from drying out.
2. Flour your hands and roll the dough into a ball. Make sure to dust your hands with flour throughout this process. Your hands should not be sticking to the dough. You can also use food-safe gloves.
3. Flatten the ball onto the board or your palm.
4. Use your pointer fingers and thumbs to gently enlarge the circle, focusing on pressing the edges.
5. Roll the paste into a dough and flatten slightly into a disk. The slightly flattened shape will make it easier to wrap.
6. Place filling onto the center of the flattened dough circle.
7. With your pointer finger and thumb on your dominant hand, make a circle. Place the skin and filling over the circle.
8. Use your fingers to gently wrap the dough skin over the ball of filling.
9. Make sure to remove all the air bubbles and wrap it completely.
10. Gently pinch the top so the dough closes over the ball and sticks to itself. Place the ball of dough in your palms and gently roll to reinforce the ball shape.
11. Sprinkle the ball with some flour, focusing on the top of the ball that the mold is going to impress.
12. Flour the molds and remove excess by turning it upside down and gently tapping.
13. Place the ball on the cutting board, seam-side down. Place the mold above and firmly and evenly press for a few seconds. Remove the mold from the mooncake.
14. Gently brush off the excess flour on top.
15. You can serve them immediately or let the snow skin mooncakes rest on the counter, uncovered for 1-hour to get a slightly firm texture.