Main Ingredients:
Walnuts: 15g; Almonds: 10g; Melon Seeds: 15g; Peanuts: 15g; White Sesame Seeds: 5g; Candied Winter Melon: 15g; Candied Pork: 55g; Candied Orange Peel: 10g; Baijiu (Chinese liquor): 20g; Corn Oil: 10g; Sesame Oil: 2g; Light Soy Sauce: 2g; Salt: 1g; White Pepper: 1g; Preserved Plum: 15g; Water: 20g; Rice Flour: 20g.
Additional Ingredients:
Cake Flour: 100g; Inverted Sugar Syrup: 76g; Milk Powder: 7g; Alkaline Water: 2g; Corn Oil: 26g.
Taste: Sweet and Salty; Technique: Baking; Time: Several Hours; Difficulty: Easy.
Detailed Steps for Making Traditional Cantonese Five-Nut Mooncake
Pastry Ingredients
Mix alkaline water and syrup in a bowl
Stir well
Add oil
Stir until well emulsified
Mix milk powder and flour, sift into the bowl
Mix well
Wrap in plastic wrap, let it rest for 30 minutes
Filling Ingredients
Chop all nuts and candied fruits. Mix together
Pour chopped nuts and fruits into a bowl
Add salt, white pepper, candied pork, soy sauce
Add rice flour, mix well
Add sesame oil, corn oil, mix well
Add half of the baijiu
Mix until it can be shaped into a ball
Divide the dough into 10g each, filling into 35g each
Take a piece of dough, flatten it
Place the filling
Seal and shape into a ball
Repeat for all
Dust lightly with flour
Place in mold
Press firmly
Tap lightly on both sides
Remove the mooncake from the mold
Place on a baking tray, spray water on the surface
Bake in the oven, middle rack, top heat 200 degrees, bottom heat 180 degrees, for about 5 minutes
Remove when the surface is set, brush with egg wash, return to the oven, bake for about 15-20 minutes
Golden brown surface, ready to serve
