Wuren Mooncakes Recipe

If you make Wuren Mooncakes at home, you’ll find that once you taste your homemade version, you won’t want to buy them. They’re not overly sweet or greasy, and the nuts are fresh and clean, with a fragrant chew. The clear patterns make them visually appealing, and both the color and texture are excellent.

Course Dessert

Cuisine Chinese

Prep Time 1

Cook Time 25

Servings

Calories 795kcal

Ingredients

For the Mooncake Skin:

180 g mooncake syrup
5 g lye water
60 g corn oil
270 g all-purpose flour

For the Wuren Filling:

Nuts:

80 g walnuts
80 g pumpkin seeds
60 g sunflower seeds
70 g peanuts
25 g black sesame seeds peanuts and black sesame should be roasted; walnuts, pumpkin seeds, and sunflower seeds should be roasted at 160°C for 7-8 minutes and cooled

Dried fruits:

45 g dried cranberries
45 g diced dried tangerines
45 g dried mango cut into small pieces

Others:

45 g mooncake syrup
36 g corn oil
180 g lotus seed paste low sugar

Instructions

Prepare the Mooncake Skin:

Mix the mooncake syrup, lye water, and corn oil in a large bowl until well combined.
Gradually add the flour while stirring with a spatula until it forms a crumbly mixture.
Knead the dough with your hands until smooth. Avoid over-kneading to prevent the dough from becoming tough.
Cover the dough with plastic wrap or a damp cloth and let it rest for 2 hours.

Prepare the Wuren Filling:

Combine the roasted and cooled walnuts, pumpkin seeds, sunflower seeds, and peanuts in a large bowl.
Add the black sesame seeds, dried cranberries, diced tangerines, and dried mango. Mix well.
Add the mooncake syrup and corn oil, and mix again.
Finally, add the lotus seed paste and mix thoroughly until well combined.
Divide the filling into 45g balls and set aside.

Assemble the Mooncakes:

Divide the rested mooncake skin dough into 30g pieces and roll them into balls.
Flatten each ball slightly with your palm.
Place a nut filling ball in the center of each dough piece, then wrap the dough around the filling, sealing the edges tightly.
Lightly dust the mooncake with flour, place the filled mooncake in the mold, and press to imprint the design.
Remove the mooncake from the mold and place it on a baking tray.

Bake the Mooncakes:

Preheat the oven to 170°C (340°F).
Spray some water on the surface of the mooncakes, then bake in the preheated oven for 10 minutes to set.
Remove the mooncakes, brush with a thin layer of egg yolk wash (1 egg yolk mixed with 15g water).
Return to the oven and bake for another 15-18 minutes until the mooncakes are golden brown.
Cool on a wire rack before storing or enjoying.

Video

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