Traditional Chinese Mooncake Recipe for Mid-Autumn Festival

Instructions

1. In a mixing bowl, combine all purpose flour, golden syrup, vegetable oil, and alkaline water.
2. Mix the ingredients thoroughly until a smooth dough forms.
3. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
4. Divide the dough into equal portions, about 50 grams each.
5. Divide the lotus seed paste into portions of about 75 grams each.
6. Cut the cooked salted egg yolk into halves or quarters depending on size.
7. Flatten a dough portion into a round disc with your hands.
8. Place one portion of lotus seed paste in the center of the dough disc.
9. Place a piece of salted egg yolk in the center of the lotus seed paste.
10. Carefully wrap the dough around the filling, sealing it completely and shaping it into a smooth ball.
11. Lightly dust a mooncake mold with flour to prevent sticking.
12. Place the filled dough ball into the mold and press firmly to shape the mooncake.
13. Gently remove the mooncake from the mold and place it on a baking tray lined with parchment paper.
14. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
15. Bake the mooncakes for 15 minutes, then remove from oven and brush the surface with a thin layer of vegetable oil.
16. Return the mooncakes to the oven and bake for an additional 15 minutes or until golden brown.
17. Remove the mooncakes from the oven and let them cool completely on a wire rack before serving.