Today I set out to make five-nut mooncakes, with all the necessary ingredients: pumpkin seeds, walnuts, peanuts, black and white sesame seeds, paired with sugar, osmanthus, and rose jam, along with pre-kneaded dough and roasted nuts. The nuts are roasted to ensure they are crispy, while the dough needs to rest for two hours, achieving the perfect softness.
Next, we move on to making the filling. I keep the various nuts in moderately-sized pieces, mixing them with cooked glutinous rice flour, sugar, and osmanthus. Depending on personal taste, a bit of rose jam can be added to enhance the flavor, then slowly incorporate corn oil and a small amount of water, mixing thoroughly until they can be rolled into small round balls of filling.
After that, the dough and filling are prepared. To facilitate the process, I have some dry flour ready nearby. This time I used a newly purchased square mold, differing from the usual round molds. The process of wrapping the mooncakes begins; take a piece of dough, flatten it, place a ball of five-nut filling on top, and carefully wrap it closed. The wrapped mooncake is lightly dusted with dry flour and placed into the mold, pressed firmly, and with a gentle tap, the mooncake emerges with clear patterns.
After baking, the mooncakes emit an enticing aroma. Once they have cooled to a suitable temperature, I place them in bags one by one and seal them, waiting for two to three days for the oil to soften them, which is the best time for tasting.
Looking at the mooncakes that have come out of the mold, the surface bears the beautiful wish of “May your future be bright.” Before placing them in the oven, I lightly spray a mist of water on the surface of the mooncakes; this step helps maintain the shine and softness of the mooncake skin. As the oven warms up and the baking commences, the festive atmosphere fills every corner of the home.
