Mix Golden syrup, oil and alkaline water (lye water), sift in low protein flour to form mooncake dough.
Wrap dough with cling wrap and rest the dough for 2 hours.
Pan-fry glutinous rice flour with a dry pan over medium-low heat for about 5 minutes.
Toast white and black sesame seeds with pan over medium or medium-low heat until white sesame seeds appear slightly golden brown. It takes about 3 and a half minutes, toasting time may differ depending on your cooking temperature.
Coarsely chop walnut evenly, toast with a dry pan over medium or medium-low heat until just started to brown, takes about 3 and a half minutes.
Continue to toast other nuts one by one until slightly brown or smell toasted. Reference for cooking time; sunflower seeds (3 minutes), white melon seeds (2 ½ minutes), green Pumpkin seeds ( 3 ½ minutes), sliced almond (3 ½ minutes).
White melon seeds (2 ½ minutes).
Green Pumpkin seeds ( 3 ½ minutes).
Sliced almond (3 ½ minutes).
Coarsely chop candied winter melon and dried cranberries into small pieces.
Mix dry fruits and nuts with salt, cooked glutinous rice flour, oil and golden syrup.
Add in water slowly until the mixture can be formed into a ball, cover and set aside.
Divide skin dough and filling equally into 4 portions each, roll into ball shape. The dough for skin is about 49 g and filling is about 67 g.
Place the dough in between cling wrap and flatten into round shape, wrap mix nuts filling with flattening dough. Press into shape with mooncake mould. This recipe uses 100g mooncake mould.
Preheat oven, spray mooncake dough with water just before baking to prevent the crust from cracking when baked.
Baked at 160°C (320°F) for 15 minutes.
It is advisable to set aside the mooncake at room temperature for 24 hours. The skin of the mooncake will become softer after 1-2 days.