The Five Nut Mooncake, as a type of Cantonese mooncake, is loved by the public, and its name comes from the rich nuts it contains: almond, walnut, olive, sesame, and melon seeds. When making Five Nut Mooncakes, different dough recipes can be chosen to suit various taste preferences:
One dough recipe uses 19 kilograms of low-gluten flour, paired with 11 kilograms of syrup, 2 kilograms of maltose, 4 kilograms of vegetable oil, and 200 milliliters of lye water. Another option is to mix 12 kilograms of low-gluten flour with 9.6 kilograms of syrup, 3.6 kilograms of vegetable oil, and 240 milliliters of lye water. There is also a more elaborate recipe that includes 27 kilograms of low-gluten flour, 16 kilograms of syrup, 7.5 kilograms of vegetable oil, 1 kilogram of sesame oil, and 240 milliliters of lye water.
As for the filling of the Five Nut Mooncake, its composition is equally meticulous: the core includes 16 kilograms of granulated sugar, 5 kilograms of cake flour, 2 kilograms of cooked flour, 8 kilograms of lard, along with flavorful additions of 3 kilograms of green silk rose, 2 kilograms of osmanthus, and 17 kilograms of winter melon strips, as well as a total of 2 kilograms of walnut, almond, melon seeds, and sesame, plus 1 kilogram of olive nuts. These ingredients together form the unique filling of the Five Nut Mooncake.
The above provides the basic ingredient ratios for making mooncakes. We will continue to discuss specific processing techniques and operation details in the subsequent content.
