Mooncake (Mid-Autumn Festival — Chinese Tradition)

Ingredients

• 200g golden syrup, premium Chinese grade
• 50ml alkaline water, potassium carbonate solution, 1% strength
• 75ml vegetable oil
• 150g cake flour, low-protein, sifted
• 50g glutinous rice flour, sifted
• 15g cornstarch, sifted
• 8 whole salted egg yolks, grade A, duck eggs preferred
• 200g red bean paste, homemade or premium canned, unsweetened
• 50g crushed roasted peanuts, for texture
• 8g whole sesame seeds, toasted white
• 10ml vegetable oil, for brushing yolks

Method

1. 1
   Combine golden syrup, alkaline water, and 75ml oil in bowl; whisk until emulsified, then set aside 15 minutes for air bubbles to settle.
2. 2
   Sift together cake flour, glutinous rice flour, and cornstarch; fold gently into syrup mixture in two additions until fully incorporated; rest dough covered at room temperature for 2 hours (this develops texture).
3. 3
   Mix red bean paste with crushed peanuts; portion into 8 balls of 20g each; wrap each around single salted egg yolk, sealing edges; chill 30 minutes.
4. 4
   Divide dough into 8 equal portions (approximately 20g each); flatten each portion into thin round; place one yolk-paste ball in centre and wrap dough around it, sealing seams; chill 20 minutes.
5. 5
   Brush salted egg yolks lightly with oil; arrange on parchment-lined tray.
6. 6
   Press each chilled dough ball into mooncake mould (traditional carved wooden or plastic mould, 50ml capacity); press firmly to fill all carved details; invert onto parchment tray and release by applying gentle pressure.
7. 7
   Arrange mooncakes on baking tray, brush each with tiny dab of oil, and sprinkle white sesame seeds gently over surface; bake at 200°C for 12 minutes until golden-brown with set edges but still slightly yielding centre (the cakes will continue to firm as they cool).
8. 8
   Cool completely on rack; wrap individually in plastic and rest in airtight container for 2-3 days before serving (flavours meld and texture improves) during Mid-Autumn Festival.