During the holiday, we handmade five-nut mooncakes, with bright color, full shape, neither sagging nor cracks.
For the first step of making the dough, pour invert sugar syrup, peanut oil, and the right amount of alkaline water into a basin, mix thoroughly with an egg beater. Then, gradually add medium-gluten flour to the basin, start the mixer at speed 3, stir until the flour is fully absorbed, and no dry powder is visible.
Next, shape the well-kneaded dough into a ball, cover with plastic wrap, let it rest for an hour to relax. Then, divide the dough into small balls of 30 grams each, roll them round one by one, and cover with plastic wrap again for later use.
When making mooncakes, gently press the dough ball, wrap in the five-nut filling, gently push the dough with your palm to seal the filling, and dust lightly with dry flour on the outer layer to prevent sticking. At this point, a 75-gram mold with a pattern of national-style awakened lion was used, placing the dough wrapped with filling inside, lightly press to demold. Additionally, green bean and red bean fillings were also tried out. To differentiate the flavors, a circular mold was used, and water was sprayed on the surface of the mooncake before baking to prevent cracking.
Preheat the oven to 200 degrees Celsius, bake for a preliminary 5 minutes, then take out to cool slightly, and brush with an egg yolk water mixture of one egg yolk and five times water. Return to the oven, continue baking for 12 minutes until the mooncake surface turns golden and appealing.
Finally, this batch of homemade mooncakes covers three flavors, a total of 23 pieces, each with even color and perfect shape. They can be stored sealed and cooled for about three days. Once the oil returns, the taste will be at its best. Homemade mooncakes not only carry the festive atmosphere but also serve as a double gift of love and flavor.
