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Ingredients A:
200g Hong Kong Flour

Ingredients B: (Combined well)
130g golden syrup
60g peanut oil
½ tsp alkaline water

Ingredients C:
800g lotus paste

Ingredients D: (lightly beat)
1 piece egg yolk

Method:

1. Sift Hong Kong flour into a mixing bowl.
2. Pour in Ingredients B, combine well to get a smooth dough in one direction.
3. Cover with cloth, let it stand for 2 hours.
4. Divide dough to portions of 40-50g each portion.
5. Lightly flour your hands, wrap lotus paste with dough, roll into a ball.
6. Lightly flour the mould.
7. Place mooncake in mould, flatten, dislodge the mooncake.
8. Bake in a preheated oven at 180°C for 15 minutes, remove.
9. Set aside for 30 minutes, brush with egg yolk.
10. Return mooncakes to oven, bake for another 15 minutes at 180°C.

Note:

1. Yield : big 8 pieces /small 13 pieces.
2. Store for 3 days before serving.

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