The process of making traditional mooncakes is both simple and fun, suitable for participating with family. First, blend cornmeal with regular flour, add a small amount of yeast and water, mix thoroughly until the batter appears fine and fluffy, then patiently knead it into a smooth dough. There is no need for long fermentation, just let it rest for about 10 minutes to relax the dough a bit.
Next, proceed to make the filling. Spread pre-roasted peanuts and sesame seeds on a cutting board, gently crush them with a rolling pin, leaving some grains for texture. Then mix this coarse nut mixture with brown sugar and a small amount of flour, the addition of flour helps absorb the liquid that brown sugar may release, and adjust the sugar ratio based on personal sweetness preference.
After a brief rest, divide the dough into eight equal parts, carefully roll each portion into small balls. Take one dough ball, gently press it into a small bowl shape, delicately fill it with the prepared brown sugar, peanut, and sesame filling, seal it carefully to ensure the filling is completely wrapped in the dough, without any leaks.
To give the mooncake an attractive appearance, use mooncake molds dusted with dry flour to prevent sticking, place the filled dough into it, gently press it flat, then invert the mold, tap gently a few times, and a homemade mooncake will elegantly come out.
Finally, let the shaped mooncakes enjoy a period of quiet secondary fermentation for about 30 minutes. By observing the dough skin, when it becomes fluffy and elastic, quickly rebounding when lightly pressed, it indicates successful fermentation completion. To further prevent sticking, lightly sprinkle a layer of flour on the surface of the mooncakes. With this, the homemade mooncakes are successfully made, not only filled with the warmth of handmade, but also with the anticipation of reuniting during the festival.
