Guangxi Five-Nut Mooncakes

In a bowl, mix golden syrup, vegetable oil, and lye water (if using) until smooth. Gradually add flour to form a soft dough. Cover and rest for 30 minutes.

For the filling, combine chopped walnuts, almonds, cashews, pumpkin seeds, toasted sesame seeds, crystallized sugar, osmanthus flower syrup, and rice wine in a bowl. Mix well until sticky.

Divide dough into 8 equal portions and roll into balls. Flatten each ball into a disc, place a portion of nut filling in the center, and wrap tightly, sealing edges.

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 with beaten egg yolk for a golden finish. Bake for 20-25 minutes until crust is lightly browned.

Let cool completely before serving. Store in an airtight container; flavors meld better after 1-2 days, perfect for spring festivities.