Hello everyone, I recently tried making homemade five-nut mooncakes and would like to share the entire process with you. First, I put peanuts, walnuts, and sesame seeds in the oven, set the temperature to 110°C, and baked them for about 15 minutes. While waiting, I started preparing the caramel syrup needed for the crust. This step requires 125 grams of sugar, 3 grams of lye water, and 54 grams of peanut oil. Mix these ingredients evenly, then add 190 grams of plain flour and continue mixing until no dry powder is visible. Cover the dough with plastic wrap and let it rest for an hour.
After the nuts are baked and cooled, I chopped the larger nuts, mixed them with raisins, desiccated coconut, and hawthorn strips, added some edible oil and mixed well. Then, added honey until it was easy to shape into small balls. Next is the mooncake wrapping step, where I rolled the filling and crust into small balls, flattened the crust, carefully wrapped the filling, and repeated until all ingredients were used. Place the wrapped mooncake blanks into molds, gently press, and shape each one delicately.
After the first bake, the mooncakes took shape and looked enticing. To add shine, I brushed the surface with egg wash, placed them back in the oven for another 15 minutes until they were golden brown. Then, I adjusted the oven temperature to 240°C, sprayed a little water on the mooncakes, and baked for an additional 6 minutes. Finally, I prepared a simple egg yolk mixture (egg yolk, water, and edible oil) to color the mooncakes and enhance their appearance.
Through these steps, the homemade five-nut mooncakes turned out perfectly, not only rich in flavor but also filled with a sense of accomplishment.
