Jinhua Mixed Nuts Mooncake 金腿五仁月饼

Dough
1. Combine 320ml golden syrup and alkaline water (lye water) in a mixing bowl.
2. Add in flour and mix well.
3. Seal the bowl with plastic wrap and let the dough rest for about 2 hours.

Mooncake Filling
1. Slice the Jinhua ham and candied winter melon into small pieces. Set aside.
2. Preheat the oven to 160℃ (bottom heating with fan).
3. Lay the nuts and seeds flat on a baking tray.
4. Bake the nuts and seeds in the oven for 10-12 minutes until golden brown.
5. Stir fry the glutinous rice flour over low heat. Set aside.
6. In a mixing bowl, combine 60ml golden syrup, sesame oil, fine sugar and salt. Whisk to combine.
7. Add in the sliced Jinhua ham, candied winter melon, and baked nuts and seeds. Mix thoroughly.
8. Gradually add in fried glutinous rice flour and water, stirring until the filling is well combined.
9. Divide the filling into 100g portions and roll into balls. Set aside.

Make Mooncake
1. Roll the fermented dough into a log shape before cutting them into 80g portions.
2. Sprinkle some flour to prevent sticking. Roll into round shape, then  flatten it.
3. Wrap each ball of filling with a dough and shape it with a mooncake mould.
4. Preheat the oven to 180℃ (top and bottom heating).
5. Place the shaped mooncakes on a baking tray lined with parchment paper.
6. Lightly sprinkle water on the surface of the mooncake to prevent the crust from cracking during baking.
7. Bake for 10 minutes. Brush a thin layer of egg yolk on the surface then continue to bake for another 12-15 minutes until golden brown.
8. After baking, let the mooncakes sit at room temperature for 2-3 days. This allows the oils inside to gradually permeate the layers, making the mooncakes more tender and delicious.
9. Enjoy!