Mooncakes with Nuts
User Reviews
5
Mooncakes with Nuts
Description
This recipe for Mooncakes with Nuts involves making a soft dough combining all-purpose flour, peanut oil, golden syrup, and lye water, which is kneaded until smooth and chilled. The filling is a blend of toasted nuts and dried fruit mixed with sugar, maltose syrup dissolved with water over low heat, vegetable oil, Chinese white spirit, and cooked flour (a mix of glutinous and cake flours cooked to remove rawness). This filling mixture is refrigerated until firm enough to shape into balls.
The assembly requires pressing out portions of dough into wrappers, enclosing the nut filling balls completely, and shaping first into rounds then ovals. The surface is lightly dusted with flour to prevent sticking. The mooncakes are finished with an egg wash glaze made from the yolk and half the egg white to enhance color and shine during baking.
These mooncakes offer a textured filling combining sweetness and nutty flavors wrapped in a tender yet slightly firm pastry, reflecting traditional preparation methods used in Chinese pastries, suitable for festivals or special occasions.
Ingredients
Mooncake wrapper
- 230 g all-purpose flour
- 56 g peanut oil
- 150 g golden syrup
- 4 g lye water
- 1 tbsp. all-purpose flour for coating
Filling
- 400 g nuts I use toasted nuts (finely chopped, mixed
- 400 g dried fruit
- 25 g sugar
- 80 g maltose
- 5 tbsp. water
- 70 g vegetable oil
- 1 tbsp. Chinese white spirit
- 100 g flour 1/2 glutinous flour and 1/2 cake flour, cooked
Egg wash
- 1 egg yolk
- Half of egg white
Instructions
Wrapper
- Place lye water, golden syrup, and vegetable oil in a small bowl until well combined and then mix with flour. Stir until well combined. Wrap with plastic wrapper and then knead several times until smooth. Set aside in fridge for 2-3 hours.
- Transfer out and then divide into 24 equal balls (around each one 18g)
Filling
- Mix glutinous and cake flour and bake for 15 minutes at 180 degree C. Stir twice. Or pan-fry it with slow fire until the color begin yellow.
- Melt maltose with water over slow fire.
- Mix in nut, sugar, white spirit, dry flour (glutinous and cake flour) and then pour in the syrup. Stir to mix well and then fridge until slightly hardened. Divide the filling into 30g to 32g balls.
Assemble
- Take one portion of the wrapper, press into a round wrapper and then place one filling ball in center. Push the wrapper from bottom to top slowly until the whole ball is completely sealed. Shape it into a round ball firstly and then into an oval. Slightly dust your mooncake tool and press the rod and gently remove the cake from the tool.
Baking
- Preheat oven to 180C (356F). Spray a very thin layer of water on surface to avoid cracking surface (especially you used larger amount of dusting flour). Bake for 5 minutes.
- In a small bowl, whisked the egg yolk and combine with egg whites. Transfer mooncakes out and brush a very thin layer of egg wash on the surface.
- In a small bowl, whisked the egg yolk and combine with egg whites. Transfer mooncakes out and brush a very thin layer of egg wash on the surface.
- In a small bowl, whisked the egg yolk and combine with egg whites. Transfer mooncakes out and brush a very thin layer of egg wash on the surface.Continue bake for around 12 to 15 minutes until the mooncake becomes well browned. I show the process in this traditional mooncake video.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Sodium | 5mg | 0% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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