Today, we are attempting to make traditional Cantonese-style five-nut mooncakes. Although the process may seem a bit complex, we hope you can follow along carefully. First, prepare the nuts and bake them until they are crispy. Then, mix in the red thread, rose sauce, and sugar into a moderate amount of white wine, combine with the roasted glutinous rice flour to ensure evenness. Next, slowly pour in peanut oil and fresh milk, and thoroughly stir with a spatula until reaching the desired thickness. You can then hand-roll them into round balls weighing 40 grams each.
Moving on to the pastry making stage, gather peanut oil, transformed sugar syrup, and water in a bowl, gradually sprinkle in plain flour, continue stirring until loose crumbs form. At this point, wearing gloves, knead the dough using a pressure-folding technique until there is no dry powder left at the bottom. Cover with plastic wrap, let the dough rest for an hour and a half, then divide it into pieces of 35 grams each.
Next, gently wrap the nut filling in the dough and place them on a baking tray, maintaining distance between each.
Once the mooncake shapes are formed, place them in a preheated oven at 180 degrees Celsius, bake for 7 minutes to set the outer shape. After this step, remove the mooncakes, lightly brush with egg yolk, return to the oven at the same temperature, and continue baking for another 13 minutes until the surface turns golden and attractive.
Finally, use a mooncake mold to press the dough into shape, enhancing its appearance and adding to the festive atmosphere. After completing these steps, while the mooncakes are still warm, you can pack them in a special box to preserve the flavor and easily gift them to family and friends, sharing this traditional delicacy.
