Savory Fivenut mooncake ingredients:
For making 10 medium size mooncakes

Crust:
Honey or invert sugar syrup: 75 g
Oil 35 g 3 tablespoons
Lye water: 10 g 2 teaspoons
salt: 1 g 1/8 teaspoon
Cake flour: 150 g 1 cup

Filling:
Walnuts 45 g
Peanuts: 45 g
Black and white sesames: 40 g
Pine nuts: 40 g
Pumpkin seeds: 40 g
Sunflower seeds: 40 g
Candied citrus peel: 30 g
Candied pineapple: 60 g
Glutinous rice flour: 75 g
Sweeten rose sauce: 40 g
Honey or invert sugar syrup: 30 g
Oil: 20 g a little bit less than 2 tablespoon
Sesame oil: 10 g 1 tablespoon
Sugar: 25 g 2 tablespoons
Salt: 4 g 1/2 teaspoon
Sichuan peppercorn powder: 2 g 1 teaspoon
Water: 2030 g 12 tablespoons

Egg yolk wash:
Egg yolk: 1
Water: 15 g 1 tablespoon



Oven temperatures:
For baking nuts:
Start with cold oven. 300°F /150°C bake for 1215 minutes. The actual time depends how fast your oven can reach the desired temperature. Bake for about 3 minutes after your oven reacts the temperature.
For baking Mooncakes:
Preheated oven. 400°F/205°C bake for 5 minutes.
Take the tray out and brush egg yolk wash. At the same time open the oven door to cool the oven a bit.
Then 325°F/165°C bake for another 5 minutes.
Brush the second layer of egg yolk wash.
Finally 325°F/165°C bake for 510 minutes till they are golden brown.
After cooled, sealed them in a container for 23 days to soften the crust.