The ingredients for making mooncakes include: 600g medium-gluten flour, 130g cooked oil, 400g inverted syrup, 10g alkaline water, 30g milk powder, and 4g salt. First, mix the cooked oil, inverted syrup, and alkaline water in a bowl, stirring until the oil and sugar are completely blended. Then sift in the medium-gluten flour and continue stirring. If you don’t have a dough mixer, hand kneading is also feasible. The goal of kneading is to make the dough smooth and delicate, then cover it with plastic wrap and let it rest for an hour.
The filling for mooncakes includes: 100g peeled cooked peanuts, 100g cooked pumpkin seeds, 100g cooked walnuts, 100g cooked sunflower seeds, 150g cooked black and white sesame seeds, 100g winter melon candy cubes, 50g cooked almonds, 800g cooked sweet potato puree, 50g green and red shredded ingredients, 50g raisins, 50g honey, 50g rock sugar, and 8g high-grade white wine. Mix these ingredients evenly according to personal taste.
The recommended ratio of dough to filling is 4:6 but can be adjusted according to personal preference. Allow the prepared mooncakes to rest for two to three days to improve the taste.
Before baking, place the mooncakes in a preheated oven at 180 degrees Celsius for about 12 minutes to set, then gently brush with a layer of egg yolk. Continue baking for about 20 minutes until the mooncakes turn golden brown.
The final step in making mooncakes is to lightly dust the mooncake dough with flour, press it into shape using a mold. Once everything is ready, place the shaped mooncakes on a baking tray and bake in a preheated oven.
