The process of making five-nut mooncakes is both simple and fun, suitable for family craftsmanship. First, prepare the nuts needed for the filling, including almonds, hazelnuts, cashews, walnuts, sesame seeds, and dried fruits such as raisins, bayberries, and dates. To enhance the flavor, you will also need 150 milliliters of syrup, a small amount of alkaline water made from alkaline powder and water, and 60 grams of cooking oil.
Thoroughly mix the syrup, oil, and prepared alkaline water until the mixture forms delicate foam. Then, add 200 grams of plain flour, mix well, cover with plastic wrap, and let it rest for an hour to relax the dough. Note that the nuts used should be pre-roasted at 180 degrees for 5 minutes until cooked through.
Preheat the oven to 180 degrees, divide and shape the dough, then bake on the middle rack of the oven for 7 minutes. Next, lightly brush the mooncake surface with diluted egg yolk, adjust the oven temperature to 170 degrees, and continue baking for 12 to 13 minutes until the mooncakes have a golden and appealing crust.
After baking the mooncake crusts, knead them into a ball shape, evenly coat the surface with glutinous rice flour, stir-fry over low heat until slightly golden. Next, prepare the core step of the filling: mix 60 grams of white sugar, 50 grams of peanut oil, a tablespoon of honey, and a pinch of salt in a bowl, ensuring thorough integration of the ingredients. Wrap the prepared filling in equal amounts of mooncake crust, each weighing about 25 grams, seal well, and lightly spray with water to keep moist.
This homemade five-nut mooncake not only has a simple and fast preparation process but also the finished product is sweet and delicious, brimming with the warmth and satisfaction of handcrafted goodness, making it an excellent choice for festivals or daily snacks.
