Deluxe version with five-nuts filling, letting you fall in love with five-nuts mooncakes in one bite!

Prepare all the ingredients.

Cut various dried fruits into small cubes, and put in whatever you like, there are no fixed rules.

Nuts are best roasted, which makes them extra fragrant. (Nuts need to be roasted according to size)

Put the roasted large nuts into a sealed bag.

Crush it with a rolling pin, no need to crush it too finely, just turn it into small granules.

Then put the prepared nuts and diced dried fruits into a large bowl, and mix them lightly for later use.

Slowly cook glutinous rice flour and cake flour over low heat in a non-stick pan, then let cool slightly.

Pour peanut oil and purified water into a small bowl and whisk until emulsified.

Then add honey, rum, and rose jam, and mix well.

Add the prepared nuts and diced dried fruits, and mix quickly.

Gradually add cooked glutinous rice flour and cooked low-gluten flour, mixing each time until there is no dry flour before adding the next portion. (If making a large amount, knead directly with gloves)

After mixing well, cover with plastic wrap and let it sit for half an hour.

The method for mooncake dough remains the same: mix the invert syrup, lye water, and peanut oil with a manual whisk until emulsified, then press and mix evenly with all the sifted flour. Use after the dough has rested.

Divide the filling into portions of 50g each. (Remember to cover with plastic wrap for later use after portioning)

Divide the prepared dough into small pieces, each weighing 25g, and roll them into balls for later use. (The ratio of mooncake skin to filling can be 2:8 or 3:7, depending on personal preference, but for five-nut filling, it is recommended that the skin not be too thin)

Take a piece of dough, roll it into a ball, and flatten it with a scraper.

Pick it up and place it in the palm of one hand, remember to wear PVC gloves! Then put the prepared filling, shaped into a ball, in the center of the dough, wrap the dough around the filling, and push it up little by little. Your hands must be gentle, do not let it collapse, and try to make the dough evenly distributed. (After wrapping, be sure to cover with plastic wrap for later use!)

Press the mooncake mold onto the round ball, hold the mold with your left hand, and press down firmly and quickly twice with your right hand to create the mooncake pattern, then immediately lift the mold to complete it. (No need to press repeatedly, as it affects the appearance)

Before putting it in the oven, you can lightly spray a little water on the surface of the mooncake, then place it in a preheated oven with the top heat at 210°C and the bottom heat at 190°C (preheating for 15-20 minutes is best) to bake for 6-8 minutes to set its shape. (Oven temperatures are not absolute and need to be adjusted according to your own oven's characteristics)

After the first baking is completed, take it out and let it sit at room temperature until it is not hot to the touch. Then, use a wool brush to dip a little egg yolk mixture and quickly brush a layer on the surface. Do not brush the sides, and make sure the egg yolk mixture does not flow to the sides, trying to apply only a thin layer on the surface.

Return to the oven preheated to 180 degrees and bake for 12-15 minutes.

After baking again, take it out directly and transfer it to a cooling rack to cool to hand temperature before packaging. (The baked color is slightly darker, and it looks prettier after the oil returns)