The process of making five-nut mooncakes is both detailed and full of fun, creating anticipation for the final delicious result. First, mix 148 grams of invert syrup, 3 grams of lye water, and 50 grams of peanut oil thoroughly until smooth. Then, add 200 grams of all-purpose flour, knead it into a dough, and let it rest for 1 to 2 hours to achieve the ideal softness.
During this time, you can prepare the rich filling for the five-nut mooncakes. Finely chop cashews, pistachios, almonds, sliced almonds, white sesame seeds, pumpkin seeds, peanuts, and walnuts, and place them in a preheated oven at 150 degrees Celsius to roast for 10 minutes to enhance the aroma of the nuts. At the same time, ensure that the dried cranberries and diced mango are completely cooled to preserve their fresh fruit flavor.
Next, create the core of the filling: mix 35 grams of corn syrup, 50 grams of peanut oil, and 3 grams of salt evenly, then stir in 160 grams of white lotus paste, blending in the chopped dried fruit to form a sweet and tasty filling. Divide this carefully prepared filling into small balls of 45 grams each, while the dough is divided into portions of 30 grams.
The wrapping stage of the mooncake is equally important: take a piece of dough, gently flatten it, and carefully wrap it around the filling ball using a pinching technique to ensure that the filling is evenly covered by the dough. Use a 75-gram mooncake mold to press the wrapped mooncake into shape, giving it traditional and beautiful patterns.
Before baking, lightly spray a mist of water on the surface of the mooncake, then place it into a preheated oven at 200 degrees Celsius and bake for the initial 6 minutes. After taking it out, carefully brush a thin layer of egg yolk on the surface of the mooncake, then return it to the oven, adjusting the temperature to 180 degrees, and continue to bake for another 12 minutes, until the mooncake presents an enticing golden color.
Once the mooncake has slightly softened, you can enjoy the rich taste that combines various nuts and dried fruits, where each bite brings immense happiness. Finally, allow the freshly baked mooncakes to cool naturally to room temperature, carefully package them while wearing gloves, seal them, and store them at room temperature for two to three days. This way, the surface of the mooncake will regain oil, and the texture will become more delicate and soft, reaching the best state for consumption.
