• Ingredients: main ingredients
Black sesame 50 grams(baked) 0:59,
White sesame 50 grams(baked) 1:03,
Pumpkin kernels 50 grams(baked) 1:18,
Almond slices 30 grams(baked) 1:20,
Watermelon kernels 50 grams (baked) 1:22,
Sunflower seeds 50 grams (baked) 1:24,
Pin nuts 30 grams (baked) 1:26,
Walnuts kernels 300 grams(broken into pieces and baked) 1:39,
Peanuts 150 grams(baked and skinned) 2:05,
All-purpose flour 150 grams(baked, the actual amount needed is about 280 grams) 3:15.
• Make sure to buy raw ones of the above nuts, then bake them at 180 degrees for top heat and bottom heat, till they turn a bit yellow, then mix them and let cool.
• Ingredients: secondary ingredients
Green preserved white gourd pieces 50 grams, 2:38,
Red preserved white gourd pieces 50 grams, 2:40,
Pressed-orange pieces 50 grams 2:42,
Preserved white gourd pieces 50 grams, 2:45,
Green and red preserved fruit shreds each 50 grams(a total of 100 grams) 5:00.
• Ingredients to add in the fillings
Corn oil 150 grams 3:49,
Invert syrup 200 grams 3:54,
Osmanthus sauce 50 grams, 4:01,
Chinese liquor 10 grams, 4:08
Alkali water 5 grams, 4:11.
• Ingredients: crust
Invert syrup 320 grams, 6:23,
Corn oil 120 grams, 6:35,
Alkali water 5 grams, 6:46,
Flour 440 grams (either all-purpose flour or low-protein flour will work, unlike making fillings, here we need unbaked flour).
• While making the crust, make sure to blend the liquid ingredients to be even before adding the flour in it. Sieve the flour into it and knead the ingredients into an even dough. Then let it relax for 30 mins before going to the next step. If you prepare a larger amount of ingredients, relax the dough for a bit longer.
• Baking temperature for an 80-liter oven: spray a little bit of water on them before baking, not too much, or else the pattern will fade. Preheat the oven at 230 degrees for top heat and bottom heat. Keep it on the middle rack and bake for 6 to 8 mins. Take them out when they get a bit hard on the outside, then keep them till you don’t feel hot by touching them. Then brush a thin layer of liquid egg on them. The liquid egg is made of 3 egg yolks, an whole egg and 1 gram of salt. Blend them to be even, then brush it on the mooncakes. Use a brush that with thin bristle. Then reduce the top heat and bottom heat to 210 degrees, keep it on the middle rack and bake for 12-15 mins, just till the mooncakes look about right.
• After baking, let the mooncakes cool and then wrap them up. Keep them at somewhere cool for 3 days till the oil come out to the outside. They will become a bit softer, then they are ready for eating. It’s fine to keep them under room temperature for a month. As they contain no preservative, please keep them in the freezer and they will have a longer shelf-life of 6 months. This kind of storage method is only workable for keeping the kind of mooncakes in this video.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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