The Mid-Autumn Festival is approaching, and I tried making a vintage-style five-nut mooncake, with a crispy crust and a rich filling.
When preparing the five-nut filling, I used 50g cooked pumpkin, 50g walnuts, 50g cooked melon seeds, 60g crushed peanuts, 50g roasted black sesame seeds, and 25g raisins. I also added 30g sugared winter melon strips, 26g sugared rose petals, 45g sugar syrup, and 40g sugar for flavor. In addition, I added 60g corn oil, 25g sugared winter melon, and 90g cooked flour as the base, finally adjusting the filling’s softness and hardness with about 30g cold water to ensure all ingredients are mixed evenly.
The process of making the mooncake crust is also crucial, first blending 90g hot flour into the filling, kneading until even. Then adding 60g corn oil for smoothness, gradually adding water to adjust the dough’s texture until it can be easily kneaded into a ball. Then, I divided the filling into 42g portions (suitable for an 85g mold) and added 2.5g baking soda and 300g medium gluten flour to the dough, emulsifying the ingredients. Gradually mixing in 300g of flour, using a folding or pressing technique to make the dough smooth and delicate, dividing into 43g portions, corresponding to the same mold size.
When wrapping the filling, flatten the dough, encase the five-nut filling, gently seal with the “Tiger’s Mouth” technique, round it, and sprinkle flour on the surface to prevent sticking. Then, press out traditional floral patterns with a mooncake mold, before baking, lightly coat the mooncake surface with an egg yolk, a little corn oil, and sugar syrup mixture. Finally, bake in a preheated 210-degree oven for about 12 minutes.
Thus, a homemade classic five-nut mooncake is successfully made, filling the house with a delightful aroma, making mouths water. For DIY enthusiasts, why not try making one yourself during this festive season.
