The process of making mooncakes starts with selecting quality ingredients, including 250 grams of antioxidant sugar, 108 grams of peanut oil, and 6 grams of potato starch. Thoroughly mix and stir these ingredients until smooth. Then, blend syrup with oil dough powder and melt it, gradually adding flour while stirring until a uniform dough is formed. Next, let the dough rest for about an hour to ferment fully.
During this time, prepare the mooncake fillings. Today’s option is 15 grams in total, divided into two portions, each weighing 45 grams. The fillings consist of red bean paste and round shapes, each 45 grams, then cleverly wrap the red bean paste filling into the round ones. Using wet powder to assist, press and knead the fillings inside and out evenly. Then, embed the prepared fillings into molds, lightly pat the wet powder on the mold surface to prevent sticking. Use prawn-shaped molds to imprint delicate patterns, then shape the mooncakes into round forms with skillful hands and sprinkle a layer of cornstarch on the surface to ensure smooth demolding.
The baking process follows, with the first batch of five-nut mooncakes being placed in a preheated oven at 180 degrees Celsius, baking for 8 minutes before removing. At this point, lightly brush a layer of egg wash on the mooncake surface to enhance color and flavor, then return to the oven, adjust the temperature to 150 degrees Celsius, and continue baking for 12 minutes. It is worth noting that temperature differences in the oven may affect the finished product, so adjust the baking temperature accordingly based on your oven’s characteristics.
Once the mooncakes are baked and slightly cooled, you can taste this festive delicacy that embodies traditional craftsmanship and heartfelt intentions. Each production represents a wonderful encounter between taste buds and culture.
