Classic Guangzhou-Style Mini Mooncakes with Lotus Seed Paste and Egg Yolks

Mini Mooncakes with Lotus Seed Paste and Egg Yolks @ 60g x 8pcs

Ingredients:
* 36-38g Lotus seed paste
* ½ Salted egg yolk
* 22g Guangzhou-style syrup dough


Steps:
1. Mix the golden syrup, peanut oil and lye water well. Add the all purpose flour and knead into a dough.

2. Rest the dough for at least an hour. If necessary, add more flour to adjust its texture so it doesn't feel sticky.

3. Wash off the egg white from the salted egg yolk and soak it in oil for a while. Slice it in half and set aside.

4. Add a few drops of peanut oil to the lotus seed paste to enhance its aroma. Knead until it softens. Divide the paste into equal portions, each around 36-38g. Roll each portion into a ball shape. Place half a salted egg yolk inside and set aside.

5. Divide the rested dough into 10 to 12 equal portions, each around 22g. Roll each portion into a ball shape. Cover them with a plastic film and set aside.

6. Preheat the oven to 200°C for 20 minutes with upper and lower heat.

7. Roll a portion of dough into a disc shape. Wrap and seal the lotus seed paste ball with the dough. Roll and shape into a ball.

8. Dust the stuffed dough and the mooncake mould with flour so they won't stick to each other. Place the dough into the mould. Press the mould handle and remove the mooncake from the mould. Transfer the mooncake onto a baking tray. Repeat this step for the remaining dough.

9. Bake the mooncakes at 200°C for 8-9 minutes using the middle oven rack until they turn light golden brown and firm up. Remove them from the oven and brush a layer of egg wash. Let them cool for 10 minutes.
* Make sure the lower heat of the oven reaches the required temperature when baking them for the first time, otherwise the bottom part of the mooncakes may spread out flat

10. Continue to bake the mooncakes at 180°C for 6-10 minutes. Remove from oven until the 'waist' of the mooncakes swells.

11. The crust of freshly baked mooncakes will taste dry and hard. Wait for two to three days before enjoying to allow the oil from the filling to migrate to the crust, resulting in a soft and moist outer layer.
* The mooncakes are good for around two weeks if stored in an airtight container at room temperature


* What is the purpose of adding lye water in the dough?

1. It neutralises the acid in the golden syrup and prevents the mooncake from devleoping an acidic taste.

2. It regulates the speed at which the oil from the filling migrates to the crust and therefore the softness of the outer layer.

3. It adjusts the pH value of the dough so the crust can turn golden brown more easily when baked.

4. Acids and alkalis produce carbon dioxide when combined and heated, which allows the crust to expand and stay fluffy.

5. Excessive lye water in the dough probihits oil migration and leads to a burnt crust more easily, while inadequate lye water makes it difficult to achieve a golden brown colour and may result in wrinkled crust or white spots on the crust.