Cantonese Five-Nut Mooncakes
Cantonese five-nut mooncakes made with cake flour, inverted sugar syrup, rice bran oil, alkaline water, and a traditional five-nut filling.
Ingredients
low-gluten flour
250g
invert syrup
175g
rice bran oil
65g
lye water
3g
five-nut filling
as needed
egg yolk wash
as needed
50g mooncake mold
as needed
Instructions
1
Step 1
Combine the invert syrup, rice bran oil, and lye water, and whisk together until evenly mixed.
2
Step 2
Sift in the low-gluten flour.
3
Step 3
Knead into a dough, cover with plastic wrap, and let rest for one hour. Gently fold together until smooth to form a dough, cover with plastic wrap, and refrigerate for at least 1 hour.
4
Step 4
Divide the five-nut filling into 35g portions.
5
Step 5
Divide the dough into 18g portions.
6
Step 6
Take one portion of dough, flatten it, place a piece of five-nut filling on top, and press the dough to adhere. Working with both hands, gently push the dough from bottom to top while continuously rotating the dough and filling with your fingers, so the dough evenly wraps around the filling.
7
Step 7
Seal the opening.
8
Step 8
Lightly dust the surface of the mooncake dough with a thin layer of flour, then place the dough into the mold.
9
Step 9
Press directly onto the baking tray, and repeat until all are done.
10
Step 10
Lightly mist the surface with a fine layer of water, then place in a preheated oven on the middle rack with top and bottom heat at 180°C (356°F). Bake for 5 minutes first.
11
Step 11
Take it out and gently brush a thin layer of egg yolk wash on the surface, return it to the oven, and continue baking for about 15 minutes until the surface is golden brown. Remove from the oven and let cool.
12
Step 12
Here's a close-up — showing off our homemade five-nut mooncakes, sweet and tangy with a delightful texture.
