The process of making five-nut mooncakes is both traditional and warm, allowing one to enjoy the festive fun through hands-on practice. First, combine 100 grams of golden syrup, 3 grams of lye water, and 30 grams of corn oil in a bowl, stirring thoroughly until well mixed. Then, slowly add 150 grams of all-purpose flour, gently incorporating the dough by pressing and folding, avoiding excessive kneading.
Next, tightly wrap the dough in plastic wrap and let it rest at room temperature for 1 to 2 hours, which is just enough time to prepare the rich filling. The five-nut filling is flexible and diverse, allowing for personal taste adjustments. Common ingredients include crushed roasted peanuts, sunflower seeds, pumpkin seeds, black and white sesame seeds, candied fruit, raisins, dried cranberries, along with white sugar, honey, a small amount of oil, and water. Combine these dried fruits and seasonings according to preference, keeping the total weight at 350 grams to form a filling ball for later use.
Once the dough has relaxed, roll it out and wrap it around the carefully prepared filling, pinching the edges to seal. Then, place this heartfelt dough ball in a special mooncake mold, gently pressing it until filled, and carefully knock it out, revealing the initial shape of the mooncake.
At this moment, preheat the oven to 190°C (upper and lower heat), and place the formed mooncakes in the oven for an initial 8 minutes of baking. Once the edges of the mooncakes appear slightly solid, remove them and gently brush a thin layer of egg yolk on the surface, which will give the mooncakes an appealing golden color. Return them to the oven and continue baking for another 15 minutes, until the mooncakes exhibit a perfect blend of crisp skin and rich filling.
With the oven’s “ding,” a substantial one-pound five-nut mooncake is declared complete, carrying not only a strong festive atmosphere but also conveying the warmth of home and the sweet taste of sweetness.
