Dried Fruits and Nutty Mooncake
Total Steps
8
Ingredients
20
Tools Needed
8
Related Article
Dried Fruits and Nutty MooncakeIngredients
- 60 g Dried Apricot, cut to small pieces
- 60 g Dried Mango, cut to small pieces
- 60 g Raisins, cut to small pieces
- 60 g Prunes, cut to small pieces
- 2 tablespoons Sugar
- 100 g Kao fen
- 1/2 teaspoons Salt
- 3 tablespoons Apricot Jam
- 2 1/2 tablespoons Canola oil
- 6 tablespoons Water
- 60 g White sesame, toasted
- 60 g Dried cranberry, cut to small pieces
- 60 g Kauzi (melon seeds), toasted
- 60 g Pine nuts, toasted
- 80 g Silver almond, toasted and grind coarsely
- 80 g Walnut, toasted and grind coarsely
- 2 teaspoons Alkaline water
- 340 g Sugar syrup
- 100 g Peanut oil
- 500 g Plain flour, sifted
Instructions
Step 1
Combine sugar syrup, peanut oil, and alkaline water in a bowl and blend well with a rubber spatula. Pour the sugar syrup mixture into sifted plain flour and mix well to form a soft dough. Cover the dough and rest for 30 minutes.
Step 2
In a separate bowl, combine all dried fruits and nuts: Dried apricot, dried mango, raisins (or black currant), prunes (or pumpkin seeds), white sesame, dried cranberry, kauzi (melon seeds), pine nuts, silver almond, and walnuts. Ensure nuts are toasted and coarsely ground as specified. Mix them together.
Step 3
Add sugar, kao fen, and salt to the dried fruits and nuts mixture (from step 2), mix well. Then add apricot jam (or orange jam), canola oil, and water. Put on a plastic hand glove and mix the mixture thoroughly, or use a small plastic bag to squeeze and combine. Shape the mixture into 12 balls (approximately 70g each), ensuring they are not too tight. Set aside.
Step 4
Lightly dust some plain flour on a clean surface and knead the rested dough (from step 1) again until smooth. Measure the dough into 55g portions.
Step 5
Wrap each filling ball with a portion of the soft dough. Lightly dust the wrapped mooncake with plain flour and place it inside the mooncake mould, flattening the dough to conform to the shape of the mould.
Step 6
Gently push out each unbaked mooncake from the mould and place them on a lined baking tray. Arrange about 10 pieces on one tray, ensuring they are not too close for even baking.
Step 7
Preheat the oven to 190°C. Bake the mooncakes for 10 minutes on the center rack of the oven. Remove and let them rest and cool down for about 5 minutes. Apply egg wash onto the mooncakes with a soft brush. Return mooncakes to the oven and bake for another 10 minutes on the lower rack.
Step 8
Remove mooncakes from the oven and brush some glaze on them.