The process of making mooncakes starts with preparing the crust. First, mix invert syrup, alkaline water, and peanut oil in a bowl, stirring well until the syrup lightens in color. Next, sift in mooncake flour and custard powder, blending them with the liquid ingredients to form a dough. Cover with plastic wrap and let it rest for two hours to allow the dough to relax.
During this time, prepare the mooncake filling. Choose your favorite nuts, either roasted or baked in the oven until crispy, then crush and mix them. Add chopped raisins and cranberries to enhance the texture. Then, add flour, honey, corn oil, and a little cold water, kneading these ingredients evenly to ensure they can easily form into balls but not too soft. Let the filling sit for half an hour, then divide it into balls weighing around 43 grams each.
Next, divide the dough into small pieces of 20 grams each to match a 63-gram mooncake mold. Take a piece of dough, flatten it, wrap the filling, and carefully seal it. For easy removal and a better appearance, lightly roll the formed mooncakes in a thin layer of flour before pressing them into shape with the mold.
Once all mooncakes are shaped, arrange them on a baking tray and lightly mist with water. Preheat the oven to 180 degrees, then place the mooncakes on the middle rack and bake for 5 minutes for initial setting.
After the first baking, allow the mooncakes to cool completely. Apply a mixture of egg yolk and egg white on the surface, being careful not to apply too much to avoid affecting the final pattern clarity. Adjust the oven temperature to 160 degrees and continue baking for 15 minutes until the mooncakes turn golden and appealing.
Finally, let the finished mooncakes sit for 2 to 3 days to allow the crust to naturally oil, enhancing the flavor. Store in bags and anticipate the delicious mooncakes to become even more flavorful with time.
