Luxury Five-Nut Mooncakes (12 pieces)
Handmade Deluxe Five-Nut Mooncakes now available. Packed with pistachios, almonds, and walnuts in a generous nut filling. Made with quality ingredients, balanced sweetness, and a rich nutty aroma in every bite. A traditional classic flavor with the warmth of handmade craftsmanship in each mooncake.
Ingredients
invert syrup
120g
peanut oil
48g
Chinese pastry flour
175g
alkaline water (lye water)
3g (48-degree)
white lotus paste (low sugar)
28g
pistachio kernels
42g
almonds
42g
cashews
42g
walnuts
42g
sliced almonds
42g
pumpkin seed kernels
28g
white sesame seeds (toasted)
32g
hazelnut kernels
20g
diced dried orange peel
22g
cranberries
20g
diced mango
20g
salt
3g
peanut oil
42g
corn syrup
30g
low-sugar white lotus paste
140g
Instructions
1
Step 1
Pistachio kernels, almonds, walnuts, cashews, sliced almonds, hazelnut kernels, pumpkin seeds. Preheat oven to 180°C, bake for 10 minutes until fragrant.
2
Step 2
Let cool, cut large nut pieces into smaller pieces.
3
Step 3
Pour the baked nuts into a glass bowl, add 3g of salt.
4
Step 4
Add 42g of peanut oil and mix well.
5
Step 5
Add 32g of toasted white sesame seeds.
6
Step 6
Add in order: diced orange peel, diced dried cranberries, and diced dried mango.
7
Step 7
Add 30g of corn syrup or maltose.
8
Step 8
Add 140g of white lotus paste.
9
Step 9
Mix thoroughly by hand, and the filling is ready.
10
Step 10
Divide into 45g portions, roll each into a ball.
11
Step 11
Add 120g of invert syrup to 48g of peanut oil.
12
Step 12
Add 3g of alkaline water (lye water).
13
Step 13
Stir until well combined.
14
Step 14
Until it forms a thick, emulsified mixture.
15
Step 15
Add 175g of Chinese pastry flour.
16
Step 16
Add 28g of low-sugar white lotus paste.
17
Step 17
Press and mix well, then knead into a smooth, slightly soft dough (this crust recipe does not require resting, you can wrap the filling directly). Divide the crust into 30g portions.
18
Step 18
Take a portion of crust, flatten into a circle, place a portion of filling in the center, use your thumb and forefinger to gather the crust edges upwards around the filling, shape into a round ball, then dust with a thin layer of flour.
19
Step 19
Press with a mold to imprint a floral pattern.
20
Step 20
One unbaked mooncake is ready. Repeat with all portions, arrange them on a baking tray.
21
Step 21
Spray with a fine mist of water, place in a preheated oven. Use conventional oven mode, set top temperature to 190°C and bottom temperature to 180°C, place on the middle rack. Bake for 10 minutes first to set the shape, then take out, let cool for a few minutes, put back in the oven for a second bake for 8-10 minutes.
22
Step 22
Done, remove from the oven. If desired, brush the surface with hot cooked oil while still warm.
23
Step 23
Take a photo of the finished product.
24
Step 24
Take another photo.
25
Step 25
Seal and allow the oil to redistribute for 2-3 days for the best texture, then break one open and taste.
26
Step 26
Rich in nutty and fruity aroma.
