1, the syrup of extracted moon cakes is very different from the converted syrup of Cantonese moon cakes. It does not need to add acid when cooking, and the syrup basically does not contain invert sugar. In the past, because the refining degree of sugar was not high, when boiling syrup, it was necessary to add a small amount of egg white to the syrup and remove the floating objects on the surface of the syrup to achieve the purpose of removing impurities. This step is called "lifting the pulp", hence the name of the mooncake with the pulp. Now the sugar we use is refined white sugar, so this step can be omitted.

2. The syrup cooked according to this formula will have some surplus. The remaining syrup can be stored for a long time at room temperature in a sealed jar. Boil more syrup because the amount of syrup needed may be different when making the crust, depending on the different water absorption of flour and other reasons. If your dough is hard, you can add more syrup to make the dough soft. Be careful not to add water to the dough.

3. Cooked flour is cooked wheat flour. Put the flour in a pot and stir-fry it with low fire until it turns slightly yellow. It is also recommended to fry a little more and adjust the hardness of the filling as needed.

4. Maltose is rarely seen in supermarkets, but it is easy to buy in grain, oil and food stores. Maltose is very sticky and difficult to weigh. Dip the spoon in water first, and then dig maltose, so it won't be so sticky.

5. There are green and red shreds in the traditional fruit stuffing. If you like, you can add10g of green and red shreds to the stuffing.

6. The shelf life of moon cakes with syrup is very long, and they will not deteriorate for one or two months at room temperature, so you can make more and eat them slowly.