Five-Nut Mooncake
A Chinese Five-Nut Mooncake (伍仁月饼) recipe using flour, invert syrup, corn oil, alkaline water, and five-nut filling.
Ingredients
flour
180g
inverted syrup
130g
corn oil
45g
lye water
2g
five-nut filling
840g
egg wash
a small amount
Instructions
1
Step 1
Mix inverted syrup, oil, and lye water until emulsified, then add flour and mix well.
2
Step 2
The dough is ready. Cover with plastic wrap and refrigerate for one hour to relax.
3
Step 3
Divide the five-nut filling into small portions of 70g each.
4
Step 4
Divide the dough into small portions of 30g each.
5
Step 5
Take one portion of dough and press it into a round shape.
6
Step 6
Wrap in the filling.
7
Step 7
Roll into a ball.
8
Step 8
Roll in a thin layer of flour.
9
Step 9
Place into a mold.
10
Step 10
Press out the pattern, repeat for all portions (forgot to take photos of the raw molds). Spray a fine mist of water, then place in a preheated oven on the middle rack at 180°C and bake for 5 minutes. Remove, brush a thin layer of egg wash, return to the oven, reduce to 160°C, and bake for 20 minutes.
11
Step 11
Done 😁.
12
Step 12
Finished product (oil will return to the surface after 2–3 days).
13
Step 13
Finished product.
14
Step 14
Finished product.
15
Step 15
Finished product.
