Brown Sugar Five-Nut Mooncake
The crust, made with brown sugar syrup, is sweet yet not cloying. The five-nut filling features real hazelnut powder for a rich, satisfying bite—once you start, you simply can't stop.
Ingredients
dough wrapper
75g (8–9 pieces)
brown sugar syrup
100g
peanut oil
35g
lye water
2g
milk powder
4g
all-purpose flour
140g
Instructions
1
Step 1
Pour the brown sugar syrup and lye water into a bowl and stir well.
2
Step 2
Then add the peanut oil and stir until well combined.
3
Step 3
Add the all-purpose flour and milk powder, and fold together evenly with a spatula.
4
Step 4
Knead by hand into a dough; stop once there is no visible dry flour.
5
Step 5
Cover with plastic wrap and refrigerate to rest for at least 2 hours.
6
Step 6
Prepare the filling: pre-bake the mixed nuts/fruits until cooked through, then chop finely.
7
Step 7
Heat the peanut oil until cooked.
8
Step 8
Pre-toast the glutinous rice flour in a non-stick pan until it turns slightly golden.
9
Step 9
Add the sugared osmanthus to the mixed nuts and stir to combine.
10
Step 10
Add the cooked peanut oil and toasted glutinous rice flour, and mix well.
11
Step 11
Pour in the invert syrup and mix until uniform.
12
Step 12
The mixture should be able to be pressed into a ball by hand.
13
Step 13
Divide the filling into 45 g portions.
14
Step 14
Take the dough out of the refrigerator ahead of time to bring it back to room temperature, then divide into 30 g portions.
15
Step 15
Flatten the dough and wrap it around the filling.
16
Step 16
Seal the opening using the web between your thumb and forefinger, then roll into a ball.
17
Step 17
Lightly brush the surface of the mold with peanut oil.
18
Step 18
Place the wrapped dough and filling into the mold.
19
Step 19
Set on a baking tray and press down a few times by hand to imprint the pattern.
20
Step 20
Spray with water before baking.
21
Step 21
Preheat the oven to 170 °C (top and bottom heat) and bake for 5 minutes to set the shape.
22
Step 22
Remove the mooncakes, brush the surface with egg wash, and continue baking for 8 minutes. (Whole egg to heavy cream ratio is 5:1)
23
Step 23
Remove and let cool, then cover with plastic wrap and allow the oil to return to the surface.
