Nuts & Dried Fruit Mooncake - cooking recipe

Ingredients

1 pastry crust
100 g bread flour
100 g cake flour
1/2 teaspoon baking powder
100 ml sugar water (sugar + water)
60 ml cooking oil
Fillings:
(A) Red Bean Filling
450 g red bean paste
(B) Dried Fruit & Nuts Filling:
100 g black dates, pitted
200 ml water
2 tablespoons white grape wine
2 tablespoons wine
2 tablespoons sugar syrup
1 tablespoon flour
1 tablespoon glutinous flour
50 g almonds
50 g sugar
60 g toasted sesame
80 g walnuts
30 g pine nuts
30 g raisins
20 g oil
Light Color Pastry Shine Oil
1 egg yolk
2 teaspoons cooking wine
1/2 teaspoon milk
Dark Color Pastry Shine Oil
1 egg yolk
1 sugar syrup, heated (like caramel sort)

Preparation

Fillings: (A) Red Bean Filling 450g red bean paste (B) Dried Fruit & Nuts Filling: 100g pitted black dates 200 cc water 2 Tbsp white grape wine 2 Tbsp wine 2 Tbsp Sugar Syrup* 1 Tbsp flour 1 Tbsp glutinous flour 50g almond 50g sugar 60g toasted sesame 80g walnut 30g pine nuts 30g raisins 20g oil Light Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine , 1/2 tsp milk Dark Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine 1 sugar syrup, heated (like caramel sort ) Make filling.
Cook the dates with the 200 cc water on low heat until all the water is absorbed.
Add wines, syrup and flours.
Cook to thicken.
Remove the dates and mash .
Cut raisins and other fruit and nuts into thin stripes or little pieces .
Mix with the mashed dates .
Shape into dough with hands.
Let cool.
Divide into 30 g balls.
Make Pastry crust. Mix both type of flour and baking powder then sift and place it into a large bowl.
Dig a hole in the middle of dough .
Mix the sugar-water and oil and pour it into the hole. Slowly mix well.
Then knead till the dough no longer sticky to hand and is shiny.
Don't use too much force to knead.
Divide dough into 12 portion .
Each portion should weight 25g.
On each piece of dough place the filling--either the red bean paste or the dried fruit/nuts filling.
Sprinkle flour in mooncake mold.
Place the mooncake into the mold and press into shape. Get rid of the extra flour on the mold.
Then brush the top with the shine oil.
Bake at 190C degree for 15 minutes.
** For red bean paste mooncake the crust is same as the above one. ** If no mold shape in round with hand Cantonese Style Mooncake ( Red Bean Paste with egg yolk ) Pastry : (A)2C cake flour , 1T milk powder , 2/5C fine sugar , 1/8t baking powder (B ) 1/3C oil , 1/2t salt , 1/3C honey , 1 egg yolk Filling: 900g Red bean paste , 20 Salted Egg Yolks Sieve ingredient (A) on the flour, dig a hole in the middle , add the (B) ingredients.
Stir them and knead into a very soft dough.
Cut into 10 portions.
Divide the red bean paste into 10 portions , wrap 2 egg yolks into each of the portion.(before this the yolk may be dip with wine and bake in oven for 5 minutes). Wrap each of the (2) into each of the (1). Press into the mooncake mold , tip it out of the mold, apply beaten egg on the surface. Bake in oven bake for 20 minutes at 180C degree.