Recipe adapted from The Fatty Rie.
*6 x 125g baked mooncakes
150g hong kong flour
90g golden syrup
30g canola oil
1/2 tbsp alkaline water
Lotus paste or any paste of your choice
20g to 30g melon seeds
6 Salted eggs
1 chicken egg yolk + 1 tbsp milk, beaten and sift
1. Salted egg yolks preparation - Crack the eggs and remove the yolks, then soak the yolks in canola oil for about 15-20 mins, to remove the fishy smell. After removing the yolks from the oil, use kitchen paper towel to dab dry the yolks.
2. Place the melon seeds and egg yolks on lined baking tray. Bake in preheated oven at 140C for about 8-12 mins. Once the yolks turn slightly lighter in color, and the melon seeds toasted, you can remove from oven and cool completely. Set aside.
3. Mooncake dough preparation - Sieve the flour into a mixing bowl, and create a well in the middle. Add in golden syrup, oil and alkaline water. Mix the ingredients into a dough and let the dough rest for about 30-35 mins.
4. Lotus paste preparation - Mix the toasted melon seeds into the lotus paste, and roll the paste into ball shape, then make a hole in the centre and place 1 yolk in it. Gently roll the lotus paste back into a ball shape. Set aside.
a) use plastic gloves as the paste can get very sticky
b) lotus paste + yolk filling = 75g
5. Divide the mooncake dough into 50g portions.
6. Take 1 ball of the mooncake dough, flatten it and wrap the lotus paste in it, sealed the ends and roll it into a ball shape.
7. Flour the mooncake mold generously and knock out excess flour, then imprint the prepared dough (from #6), and transfer it to lined baking tray.
8. Bake in preheated oven at 180C for 5 mins. Remove from oven and cool it for about 2-3 mins. Brush gently with egg wash, then return the mooncakes back into oven to continue baking for another 10-15 mins, or golden brown coloured.
9. Once done, remove from oven and cool completely before storing them for about 3-4 days to to 回油 (crust soften).