Traditional Mooncakes with Red Bean Filling

Ingredients

Cake flour

300 grams

Golden syrup

120 grams

Lye water

1 teaspoon

Vegetable oil

50 grams

Red bean paste

200 grams

Lotus seed paste

200 grams

Salted egg yolks

4, cooked

Melon seeds

optional, for garnish

Egg wash

1 egg, beaten

Instructions

1. In a mixing bowl, combine the cake flour, golden syrup, lye water, and vegetable oil. Mix until a dough forms. Cover and let rest for 2 hours to allow the flavors to meld.
2. After resting, divide the lotus seed paste and red bean paste into 8 equal portions. For each mooncake, wrap a salted egg yolk in a portion of lotus seed paste followed by a layer of red bean paste, forming a smooth ball.
3. Roll out the dough into a circle, approximately 5 mm thick. Carefully wrap the dough around each filling ball, ensuring it is well sealed. Use your hands to gently shape them into round cakes.
4. Preheat the oven to 180°C (350°F). Place each mooncake into a mooncake mold and press firmly to create an impression.
5. Arrange the mooncakes on a baking sheet lined with parchment paper and bake for 10 minutes.
6. Remove the mooncakes from the oven and brush them with the egg wash for that beautiful golden finish. Return to the oven and bake for an additional 10-15 minutes, or until they turn a rich golden brown.
7. Once baked, let the mooncakes cool completely before serving. For the best flavor, allow them to rest for at least 24 hours before enjoying.