Among the Beijing-style moon cakes, there is a kind of moon cake whose crust is made of cooled clear syrup mixed with dough. When cooking the cake crust syrup, the impurities in the syrup need to be extracted with protein liquid, hence the name.

Because the quality of white sugar used is pure, the process of pulp extraction is cancelled. The fillings mainly include rock sugar, moss, red silk, rose, green plum and so on. The characteristics of moon cakes with pulp are that the proportion of skin and stuffing is the same, the stuffing is much less than that of Cantonese style, and more flour is added, which has a unique aroma, so it tastes solid. The source of the aroma is that the stuffing is mixed with sesame oil, because a lot of oil and sugar are missing. The moon cakes with pulp can be kept fresh for one month at room temperature, and the biggest disadvantage is that they will drop slag and drop a lot. The so-called syrup, which is made of simple flour, syrup, sesame oil, etc., is the key to the success or failure of mooncakes, which directly affects the color of the skin of mooncakes. Too thick skin will be blackened, and too thin skin will not be easily colored.