月饼

Instructions

1. 1 Combine the golden syrup, vegetable oil, and alkaline water in a large bowl, stirring until completely emulsified and smooth. Sift in the flour and fold with a spatula until a soft dough forms with no dry patches remaining.
2. 2 Wrap the dough tightly in cling film and rest at room temperature for at least two hours or overnight. This resting period allows the gluten to relax and the syrup to fully hydrate the flour for a tender crust.
3. 3 If using salted egg yolks, rinse them gently, then bake at 150C for five minutes or briefly soak in rice wine to remove any fishy odour. Each yolk will be wrapped inside a ball of filling paste.
4. 4 Divide the filling paste into portions of about fifty grams each. Flatten each portion in your palm, place a salted egg yolk in the centre if using, and carefully wrap the paste around it, sealing completely.
5. 5 Divide the rested dough into portions of about thirty grams each. Flatten a dough portion in your palm, place a filled paste ball in the centre, and slowly work the dough up and around until the filling is fully enclosed.
6. 6 Dust the mooncake mould lightly with flour, tap out the excess, then press the filled dough ball firmly into the mould. Unmould onto a parchment-lined baking sheet by pressing the plunger evenly to release clean shapes.
7. 7 Spray the mooncakes lightly with water and bake at 180C for ten minutes. Remove, brush the tops gently with a thin layer of egg wash, then return to the oven and bake for another twelve to fifteen minutes until deep golden.
8. 8 Allow the mooncakes to cool completely on a wire rack, then store them in an airtight container for two to three days before eating. This crucial resting period allows the crust to soften and develop its characteristic sheen.