Cantonese Mooncake with Lotus Seed Paste

Ingredients

• 1 cup golden syrup
• 1/4 cup vegetable oil
• 1 tsp lye water (kansui)
• 1 3/4 cups all-purpose flour
• 2 cups sweetened lotus seed paste
• 4 salted duck egg yolks
• 1 egg yolk, beaten with 1 tbsp water, for egg wash

Instructions

1. 1Whisk golden syrup, oil, and lye water together, then mix in the flour to form a soft dough; rest 1 hour.
2. 2Divide lotus seed paste into 8 portions and press a salted egg yolk into the center of each, sealing completely.
3. 3Divide the dough into 8 pieces and flatten each into a disc.
4. 4Wrap the dough around each lotus paste and yolk ball, sealing seamlessly and rolling into a smooth sphere.
5. 5Press each ball into a mooncake mold to imprint the traditional pattern, then unmold onto a lined baking sheet.
6. 6Bake at 350°F for 5 minutes, cool slightly, brush with egg wash, then bake another 15-20 minutes until golden.
7. 7Cool completely and let rest a day for the crust to soften before serving.

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