As the Mid-Autumn Festival approaches, I always receive various mooncakes from my mother-in-law and friends, which fills me with gratitude. This year, I plan to express my thanks differently by personally making mooncakes to give to them, so they can also taste my heartfelt intentions. If you’re interested in making mooncakes yourself, why not follow my steps and give it a try together.
The first step in making mooncakes is to prepare the dough. Mix together golden syrup, peanut oil, powdered sugar without sugar, and low-gluten flour, stirring thoroughly until the dough is smooth. Then set it aside to rest for an hour to allow the ingredients to fully meld.
Next, prepare the filling. Choose a variety of nuts, such as almond slices, macadamia nuts, cashews, walnuts, and pistachios, and roast them until crispy. Mix with toasted white sesame seeds, black sesame seeds, dried cranberries, raisins, and corn syrup, and finally fold in roasted peanuts to complete the five-nut filling. Additionally, I also prepared lotus seed paste with salted egg yolk, with each portion containing 20 grams of lotus paste wrapped around one egg yolk, making a few special mooncakes.
Once the fillings are divided, begin to wrap the mooncakes. Take a piece of dough weighing 20 grams and carefully wrap it around 30 grams of five-nut filling, using the tiger’s mouth technique to pinch and seal the opening. Lightly dip the surface in cornstarch, then place it into a 50-gram mold to shape it.
As the making process comes to an end, place the shaped mooncakes into a preheated oven, first baking at a low temperature for a short time to set their shape. After removing them and allowing them to cool slightly, brush a thin layer of egg wash on top to enhance color and sheen. Return them to the oven and continue baking for about 12 minutes, until the mooncakes show an enticing golden color on the surface.
The joy of making mooncakes lies in being able to ensure the freshness and hygiene of the ingredients; every bite is safe to enjoy. Sharing this homemade sweetness with family during the Mid-Autumn Festival is undoubtedly a warm and unique experience. Once the mooncakes have completely cooled, package them in a box and seal them for storage. After three days, the oils will naturally permeate through the mooncakes, achieving the best texture, sweet and soft, filled with the warmth of the festival.
