The process of making mooncakes is both traditional and filled with fun. First, mix 150 grams of syrup with 3 grams of lye water and 40 grams of corn oil, adjusting the sugar amount according to taste. Then, add 200 grams of all-purpose flour to the mixture, knead into a dough suitable for making 19 mooncakes, and let it rest for 10 minutes to relax.
For the filling, two classic flavors were chosen: salted egg yolk lotus seed paste and five-nut filling. Each piece of dough weighs 20 grams, while the filling is 30 grams. The technique for wrapping the filling lies in gently enclosing the dough with the tiger mouth method.
The next forming step is crucial: coat 30 grams of filling with flour, press into a mold that has been dusted to prevent sticking. The preliminarily formed mooncakes are baked in the oven for 2 minutes, taken out and lightly sprayed with water, then baked for another 5 minutes before adjusting the temperature to 180 degrees and continuing to bake for 8 minutes until the surface turns golden.
Once the mooncakes cool, evenly brush the surface with egg wash and bake again for 5 minutes until the golden color becomes even more tempting, and the mooncakes are complete. After a night of resting, they can be enjoyed the next day, soft, glutinous, and sweet with traditional flavors.
