Dongbei Five-Nut Mooncakes

Prepare the filling by toasting the walnuts, pine nuts, sunflower seeds, sesame seeds, and pumpkin seeds in a dry pan over medium heat for 3-5 minutes until fragrant. Let cool, then mix with crushed rock sugar, maltose, and 2 tablespoons peanut oil until well combined.

Make the dough by combining flour, golden syrup, 50ml peanut oil, and lye water (if using) in a bowl. Knead until smooth, cover with plastic wrap, and rest at room temperature for 30 minutes.

Divide the dough into 8 equal portions and roll each into a ball. Similarly, divide the nut filling into 8 portions and shape into balls.

Flatten a dough ball into a disc, place a filling ball in the center, and wrap the dough around it, sealing tightly. Repeat for all portions.

Press each filled ball into a mooncake mold dusted with flour to create ornate patterns. Gently tap to release onto a baking sheet lined with parchment paper.

Preheat oven to 180°C (350°F). Brush mooncakes lightly with beaten egg yolk for a golden finish. Bake for 20-25 minutes until the crust is crisp and lightly browned.

Let cool completely before serving. These mooncakes can be stored in an airtight container for up to a week, with flavors improving over time.