The process of making traditional five-nut mooncakes is both simple and fun, making one eager for the delicious final product. The ingredients include 205 grams of all-purpose flour, 30 grams of sugar, 60 grams of lard, and 75 grams of water, which form the basic outer layer of the mooncake. The outer layer consists of two parts: the oil dough and the water dough. The water dough is made by mixing all-purpose flour with lard, sugar, and water, and kneading until smooth; it is even better if a membrane forms. Then, cover it with plastic wrap and let it rest for an hour. The oil dough recipe consists of 130 grams of cake flour mixed with 55 grams of lard, simply combined into a ball, and it also needs to relax.
Select 160 grams of various nuts, adjusting according to personal taste, then crush them and mix with 200 grams of lotus seed paste, forming small balls of 20 grams each as filling. Next, divide both the water dough and oil dough into 18 portions each, going through the process of rolling out, rolling up, and resting twice to achieve the desired extensibility and layering of the dough.
For the prepared dough, take a small piece, gently press in the center, fold it flat, and roll it into a circular thin sheet. Carefully wrap the prepared filling, using the technique of squeezing at the mouth to tighten the seal, ensuring it is sealed to prevent any filling from leaking. Shape the mooncake by gently pressing its surface flat, sprinkle with sesame seeds for decoration, and place it in a preheated oven to bake for about 30 minutes. The finished five-nut mooncake has a flaky crust that crumbles at a touch, a full filling, and fills the room with a wonderful aroma, making it an indispensable traditional delicacy for the Mid-Autumn Festival.
