WITH CHILDREN ... TRADITIONOL MOON CAKE

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Ingredients for the skin

240 grams  golden syrup 
75 grams cooking oil 
1/2 tsp baking soda 
1/2 Tbsp alkaline water 
300 grams superfine flour


Method

Combine golden syrup, cooking oil, baking soda and alkaline water in a bowl and mix well.
Slowly add the superfine flour to the liquid, using your hand to mix the ingredients well. The dough will be sticky like taffy.
Wrap the dough in plastic wrap and set aside for at least 3 hours and up to 3 days.
Making Traditional Mooncake Skin Dough

If you’re planning to use salted egg yolks in your filling, you need to separate the yolks from the whites, then steam the yolks for 10 minutes over medium-low heat. Let the yolks cool before using.

Enclose the egg yolk in lotus seed paste filling (how much? It depends! See Tip #2 below). Take some of the dough for the skin and form a disc, then gently but firmly push the skin dough around the filling. Check often to see if there are any breaks in the dough.
Preheat the oven to 200 degrees C.
Press the ball of dough and filling with the mooncake mold to impart the design. Set the molded cake on a greased tray.
Bake for 10 minutes, then remove from the oven to cool for 10 minutes.
Lightly brush the top and sides of the cake with an egg yolk wash.
Return the tray to the oven and bake for another 8 minutes at 200 degrees C.
Remove cakes from the oven and cool.

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