01 To make nine mooncakes, start with pastry.
Take a large bowl and add the golden syrup, vegetable oil and lye water and whisk until they are mixed together.
02 Add 240g of the all-purpose flour and carefully stir to combine all the ingredients. Cover the bowl with cling film and leave for four hours. 03 Preheat the oven to 175°C. If you haven’t done so already, peel and rinse the salted eggs before carefully removing the whole yolks. Place the yolks on a baking tray and put them in the oven for five minutes.
04 Spread the melon seeds onto a baking tray, put them in the oven for five minutes. Then mix the roasted seeds and the lotus paste together until the two are combined.
05 Roll the lotus paste into a log and divide into nine equal pieces, rolling them into balls. Taking the pastry dough from earlier, add the remaining 120g of all-purpose flour and gently knead until it has all combined. Divide the dough into nine equal pieces and roll each one into a ball. 06 Take a lotus paste ball and poke a hole in the middle with your finger, placing an egg yolk inside. Cover the yolk completely and reshape the paste into a ball. Flatten a dough ball onto your hand wrap the lotus filling with it. Repeat this until all nine balls are complete.
07 Dust some flour into the mould and stuff a mooncake ball into it. Turn the mould upright and press down on the handle. Remove the mould, using the plunger to push the mooncake out. Repeat the process until all nine mooncakes are done.
08 Preheat the oven to 200°C. Place the mooncakes on a tray lined with baking paper and bake for ten minutes in the oven. When they are done, put the mooncakes on a wire rack to cool for five minutes.
09 Taking the egg wash, brush the top of the mooncakes thoroughly and then place them back in the oven for another ten minutes, or until they are golden brown. Best served while sipping tea and gazing at a full moon.