Today, I tried to make mooncakes, a process that was both simple and fun, requiring only an empty bottle to start.
First, mix two tablespoons of white sugar with one tablespoon of honey, half a bottle cap of baking soda, and one egg. Stir patiently until the white sugar is completely dissolved, presenting an emulsified state. Then, gradually add three tablespoons of vegetable oil, continue stirring until a smooth batter is formed. In this process, take five tablespoons of flour, add an appropriate amount (about three cups), gently mix to ensure full absorption of flour without any dry powder residue.
Next, cover the dough with plastic wrap and let it rest for about half an hour to relax. In a separate small pot, heat four tablespoons of flour, stir over low heat until slightly yellowed, set aside as cake flour.
At this point, preheat the air fryer and line the bottom of the fryer basket with oil-proof paper. Lightly brush a layer of egg yolk as a non-stick treatment. Place the prepared mooncakes on top, set to bake at 160°C for 5 minutes, gently flip them over, continue baking for another 5 minutes until the bottom also shows an enticing golden color.
Then, proceed to make the five-nut filling. Gather various nuts (such as walnuts, almonds), raisins, pumpkin seeds, as well as black and white sesame seeds. Add two tablespoons of white sugar, four tablespoons of flour, an equal amount of honey, and vegetable oil. Finally, mix in a small amount of water, stir well until the ingredients can easily be kneaded into a ball.
In the final stage of making mooncakes, wrap 25 grams of dough around 25 grams of filling, roll it into a small ball, and press it into shape using a 50-gram mooncake mold. With a gentle push, the exquisite mooncakes will appear before your eyes.
This homemade mooncake not only features a simple and enjoyable process, but the finished product also has a crispy crust, rich filling, and each bite is filled with happiness, truly a faultless baking masterpiece.
