Single Yolk Mooncakes 单黄月饼

This was my second time making these mooncakes and when was my first time making it ? Ehh..... can't remember! Hehehe...... 

说不做月饼，还是受不住引诱做了，因为不打算买月饼。这次做的月饼皮很满意，很软。

Single Yolk Mooncakes 单黄月饼 
*makes 9 large mooncakes but I made 10 large mooncakes.

Pastry: 

325g Hong Kong Flour or super fine flour
225g Golden syrup or Special mooncake syrup
75g cooking oil or peanut oil
1/2tsp alkaline water

Method:

1. Sifted flour in a mixing bowl.
2. Mix syrup, peanut oil and alkaline water, slowly pour into flour.
3. Use a spatula or hands to mix till form soft dough. Cover and rest it for 1 hour.
4. To weight 60g each and shape to ball.

Filling:

800g lotus paste
9pcs salted egg yolks (brush with rice wine, steam for 5mins)
30g melon seeds, toasted （I omit it)

Method:

1. Add melon seeds with lotus paste, combine well.
2. Weight one salted egg yolk and lotus paste to 100g each, shape to ball.

Egg wash- 1 egg yok + 1tsp milk (lightly whisk to combine)

To make mooncake:

1. Flatten the pastry ball and place a lotus paste filling in the centre, wrap and seal the dough slowly by pushing them until totally cover the whole filling, slightly shape into ball again.

2..Lightly flour the mould, knock out excess flour. 

3. Place a mooncake ball into the mould and flatten the base with your palm.

4. Overturn the mould to tip the mooncake out by tapping the sides against the table lightly if needed.

5. Bake at a pre-heated oven at 180c for 7mins.

6. Remove mooncakes from oven and set aside to cool for at least 15mins.

7. Apply egg wash on the whole mooncake and bake at preheated oven at 170c for 15-20mins or until golden brown.

8. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 1-2 days in room temperature as to soften the mooncake skin.

Recipe source: Sonia aka Nasi Lemak Lover