Main Ingredients:
Medium gluten flour: 120g; Milk powder: 5g; Inverted syrup: 90g; Peanut oil: 35g; Alum water: 2g.
Additional Ingredients:
Peanuts: 100g; Melon seeds: 30g; Cashews: 40g; Walnuts: 40g; White sesame seeds: 20g; Black sesame seeds: 20g; Candied winter melon: 50g; Orange peel: 30g; Salted lemon: 20g; Granulated sugar: 50g; Salt: 2g; Cake flour: 80g; Ice meat: 80g; Ham: 50g; Peanut oil: 30g; Sesame oil: 5g; Water: 20g; Egg: 1.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: God-level.
Detailed Steps for Making Guangdong Lemon Mixed Nut Mooncake
Mooncake Skin: Mix inverted syrup, peanut oil, and alum water evenly.
Sift medium gluten flour and milk powder, mix well;
Knead into a smooth dough, wrap in plastic wrap, and let it sit for 1-2 hours;
Divide into 16 small portions; PS: Do not knead again, divide directly into small portions.
For the mooncake filling, roast and chop peanuts, melon seeds, cashews, walnuts, white sesame seeds, and black sesame seeds, chop candied winter melon, orange peel, and salted lemon, mix together;
Granulated sugar, salt, cake flour, ice meat, ham, peanut oil, sesame oil, water, mix together;
Knead into a smooth filling, wrap in plastic wrap, and let it sit for 1 hour;
Divide into 16 portions;
Both mooncake skin and filling are ready;
Thinly press the mooncake skin, shape like a bowl, place the filling, use the space between thumb and index finger to wrap the mooncake skin evenly around the filling;
Place the wrapped mooncake in a mooncake mold, press gently; PS: If sticky, dust a little cake flour in the mooncake mold.
Place the prepared mooncakes on a baking tray, spray evenly with water;
Preheat the oven to 180 degrees, bake for 5 minutes, take out, brush with a layer of egg yolk, continue baking for 15 minutes. PS: After baking the mooncakes, let them cool, immediately store in a sealed container/bag to retain moisture. The best time to eat is after 3-5 days.
