Ingredients
400 g (about 14 oz) mooncake syrup, 10 g (about 2 tsp) lye water, 30 g (about 3 1/2 tbsp) custard powder, 500 g (about 1 lb 2 oz) cake flour.
Seasonings
Peanut oil (or mooncake-specific oil) 150 g, mooncake dough improver 5 g (helps the crust soften and become tender; optional), cake shortening 5 g. Filling: walnuts 80 g, melon seeds 50 g, shredded coconut 50 g, San Yang fermented rice powder 90 g, syrup 60 g, pine nuts 20 g, sesame seeds 50 g, oil 30 g (to adjust filling consistency), lotus seed paste 200 g, salt 2 g, candied winter melon strips 50 g. Egg wash: 3 egg yolks + 1 whole egg + a pinch of salt, whisked and strained.
Instructions
1. Place the sugar syrup and lye water in a mixing bowl and beat with the paddle attachment on medium speed until well combined. Gradually add the peanut oil in batches, mixing until fully incorporated, glossy, and drizzling in a steady stream. If the mixture appears dull and drips unevenly, it has not been properly emulsified. You can add 5 g of cake emulsifier during mixing to aid emulsification, but be careful not to add too much, or the mixture will become over-whipped.
2. Add custard powder.
3. Add the flour in two batches. First, add most of the flour and mix well, then place the dough in a container, cover with plastic wrap, and let it rest for about two hours to allow the oil, sugar, and flour to fully incorporate. Add the remaining flour as needed depending on the dough's firmness.
4. Dust the work surface with flour, take out the rested dough, and fold it until evenly combined. Adjust the amount of flour based on the dough's softness or firmness, adding more or less until the dough reaches a similar firmness to the filling.
5. Based on the size of your mold, wrap the filling in the dough using a 3:7 ratio of dough to filling, dust the surface with dry flour to prevent sticking, then place it on a baking sheet before pressing the mold.
6. Brush off excess flour, spray with water (this extends the baking time and helps the surface flour gelatinize), then bake at 230°C top heat / 180°C bottom heat for 10-15 minutes (reduce time for smaller pieces) until light golden brown.
7. Let cool until no longer hot to the touch, then brush with egg wash twice. Bake at 200°C (400°F) top heat and 140°C (285°F) bottom heat until deep golden brown. Do not touch the baked mooncakes with bare hands; use disposable gloves to transfer them to a clean, airtight container for oil-returning. Store in a cool, dry place. If stacking multiple layers, separate each layer with parchment paper. Note that freshly baked mooncakes are not ready to eat; they need 3 days for the oil to return and reach their best texture after about a week.