Step 1

To make golden syrup, combine sugar, water, lemon juice and its skin in a deep pot. Do not stir the contents. Cook over medium-high heat for 10 minutes. Then, reduce heat to low-medium heat for 25 minutes or until it turns to golden amber colour. Stir the pot every few minutes to avoid burning. Set aside to cool to room temperature.

Step 2

Prepare mooncake dough by mixing golden syrup, lye water, salt and peanut oil. Once evenly mixed, add flour into the wet mixture and mix until it forms a dough. Avoid over kneading the dough. Then, allow it to rest for an hour.

Step 3

Meanwhile, divide lotus paste into portions of 65g or 50g (if salted egg yolk is added) each. Optionally, add some toasted melon seeds into the paste. Do not overwork the paste when adding melon seeds or oil will begin to separate.

Step 4

Optional, if salted egg yolk is added: Fill up 1/3 of a pot with water. While waiting for the water to boil, separate the egg yolks from the whites. Add 1 tablespoon of peanut oil to the egg yolks. Once the water boils, steam the egg yolks for at least 4 minutes. Remove egg yolks from steamer and dap dry to get rid of excess liquid. Then, wrap lotus paste with the egg yolk.

Step 5

Divide the mooncake dough into 50g each. Flatten the mooncake dough to wrap the prepared filling. Make the filled dough round. Repeat until all lotus paste is wrapped.

Step 6

Lightly press filled dough into the mould. Place the mould over a baking tray lined with parchment paper or an oiled tray. Hold the mould firmly. Carefully push the shaped mooncake from the mould. Repeat until all mooncakes are shaped.

Step 7

Bake the mooncakes at 170 degrees Celsius for 10 minutes. Allow to cool for 15 to 20 minutes. While waiting, mix egg yolk, water and salt to prepare the egg wash. Brush the mooncakes with some egg wash. Bake the mooncakes for another 10 minutes at 170 degrees Celsius. Allow to cool and store in a closed food container for at least 3 days before consuming.