Five-nut mooncake with ample filling and rich flavor

The nuts for the filling are spread on the baking tray.

Place in the middle layer of a preheated oven at 150°C for about 20 minutes, stirring once halfway through, until the surface of the nuts turns slightly yellow, then remove from the oven; you can also put them in a frying pan and cook over low heat slowly until done.

Let it cool to a warm temperature, then add the chopped dried cranberries.

The ingredients and molds for mooncakes are prepared.

Put invert syrup, corn oil, and lye water into a bowl and mix thoroughly.

Pour in the flour and use a spatula to mix it into a dough that is neither soft nor hard.

Pour the maltose into the chopped nuts; add an appropriate amount of all-purpose flour.

Put on disposable gloves and mix evenly by hand; besides flavoring, maltose also serves as a binder with the flour.

Dough to filling ratio 2:8, 40 grams of filling per piece, 10 grams of dough per piece; the filling should be kneaded firmly into a ball.

Flatten the dough into a thin sheet and place the five-nut filling on top.

Gather from the four sides toward the center, enclosing the five-nut filling.

Completed one by one.

Sprinkle a small amount of all-purpose flour into the mold, turn it a few times, and pour out the excess flour; also pat a thin layer of flour on the mooncake dough.

Adjust the dough and insert it into the mold; at this time, the temperature of the five-nut mixture has returned to room temperature, and its plasticity is poor, so you need to apply a little force to shape it.

The mold is inverted onto a baking tray lined with baking cloth, pressed down three times with force, and easily unmolded.

All the mooncake dough pieces are completed; the oven is starting to preheat to 180 degrees.

Place the raw dough in the middle layer of the preheated oven and bake for 5 minutes first.

Take it out and let it sit for 3 minutes, then use a wool brush to lightly brush a small amount of egg yolk mixture on the surface twice.

Return it to the middle layer of the oven and bake at 180 degrees for 15 minutes; to prevent the surface from getting too dark, I used aluminum foil to create a 'canopy,' making sure it doesn't touch the mooncakes directly and allowing space for air circulation.

The mooncakes are relatively soft after coming out of the oven and are easily deformed when handled. Move them to a cooling rack after 5 minutes, and once completely cooled, store them in an airtight container. They can be eaten after 2 days when the oil returns to the surface.

Ren mooncakes, thin skin with large filling, full of flavor and plenty of ingredients, not too sweet or greasy!