Mooncakes with Nuts

Some differences about making mooncakes with nuts and other paste filling.

Firstly, the wrapper should be slightly thicker. As the nuts filling cannot as smooth as paste filling, thicker wrapper can make the shape much more prettier.
Secondly, the waiting time for softening back will be lengthened a lot. My mooncakes takes around 4 days to soft back. So you need to make earlier plan .
I recommend using toasted nuts directly. Or toast the nuts separately and then cut the large ones into smaller pieces. Mixed toasted nuts can save you lots of time and energy. I use walnuts, chestnut, sunflower seeds, white sesame seeds, cranberry, raisin, almond, pecans and etc. All of this ingredients are my daughter’s favorites. If you use raw nuts, cut them into similar pieces and toast in oven.

Wrapper

Place lye water, golden syrup, and vegetable oil until completely combined (finishing the emulsification) and then mix with flour. Stir until well combined. Wrap with plastic wrapper and then knead several times until smooth. Set aside for 2-3 hours.

Transfer out and then divide into 24 equal balls (around each one 18g)

Instructions

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 (Chinese hard liquid) dry flour (glutinous and cake flour) and then pour in the syrup. Stir to mix well and set aside.If the temperature is too high, place it in 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 a small portion of egg whites. Transfer mooncakes out and brush a very thin layer of egg wash on the surface (thick egg wash spoil the shapes).

Continue bake for around 12 to 15 minutes until the mooncake becomes slightly browned. I show the process in this traditional mooncake video.

Transfer out to a cooling down crack to cool down completely. Place in an airtight container. Wait for around 3or 5 days for the pasty to become soft and oily. After the “oil return” process, keep the mooncakes in room temperature or fridge up to 2 weeks.

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Mooncakes with Nuts

Another popular Chinese mooncakes with nuts

Course:

Dessert

Cuisine:

Chinese

Keyword:

Mooncakes

Servings: 24

Calories: 230 kcal

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
  mixed nuts and dried fruits
  , I use toasted nuts (finely chopped)
• 25
  g
  sugar
• 80
  g
  maltose
• 5
  tbsp.
  water
• 70
  g
  vegetable oil
• 1
  tbsp.
  Chinese white spirit
• 100
  g
  cooked flour
  1/2 glutinous flour and 1/2 cake flour

Egg wash

• 1
  egg yolk
• Half
  of
  one egg white

Instructions

Wrapper

1. 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.

2. Transfer out and then divide into 24 equal balls (around each one 18g)

Filling

1. 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.

2. Melt maltose with water over slow fire.

3. 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

1. 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

1. 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.

2. 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.

3. 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.

4. 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 Facts

Mooncakes with Nuts

Amount Per Serving

Calories 230
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Sodium 5mg0%

Potassium 115mg3%

Carbohydrates 24g8%

Fiber 2g8%

Sugar 9g10%

Protein 4g8%

Vitamin A 5IU0%

Vitamin C 0.1mg0%

Calcium 14mg1%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.