113g Peanut oil
- Remove salted egg yolk whites and rinse under gentle running water. Place yolks on a steaming plate, add 1 tbsp Chinese cooking wine and a drop of sesame oil, mix well with the yolks. Steam at high heat for 5 mins and leave yolks to cool.
- Weigh lotus paste to 60g and wrap the steamed salted egg yolk in the center and roll into a ball.
- Same as black sesame tau sar (red bean) paste, roll about 18-20g mung bean paste into a small ball and place in the center of of black sesame tau sar paste.
- Mix sugar syrup, alkaline water and peanut oil together – combine well.
- Sift Hong Kong flour in a large bowl, make a well in the center and pour in the sugar syrup mixture.
- Using a rubber spatula to mix and form to a soft dough. Cover and let it rest for 20 mins.
- Lightly dust some Hong Kong flour on table and knead dough again till smooth. Measure dough to 35g each.
- Wrap the lotus paste/black sesame tau sar with the soft dough then dust some Hong Kong flour on it and place inside the mooncake mold, flatten dough to conform to shape of mold.
- To dislodge the mooncake, gently push out the unbaked mooncake on the lined baking tray, about 10 pieces on one tray, not too close for even baking.
- Baked in preheated oven 180C for 5 mins and rest to cool down (about 10 mins) before egg wash mooncake with a soft brush and bake for another 10 mins at 175C.
- Remove mooncakes from oven and brush some glaze on mooncake.
- Leave mooncakes to cool and store in airtight container.
Kitchen note : Egg wash – one egg yolk + 1 tbsp water mix well and pass through a sieve. Add little egg yellow coloring and mix well.
You may like to watch the tutorial for how to mix the dough here