Pastry 300g Hong Kong flour (plain flour will also do) 240g golden syrup 40g peanut oil 2 tsp alkaline water (you can do without this but it means that you have to leave the baked mooncakes for a few days to let it mature)
1.Mix all the ingredients together and leave for about 1/2 an hour.
2.If you have a mooncake mould, stuff the pastry into the mould until full. Turn out the pastry and weigh it. Next, you divide the weight of the pastry by half. If let's say the total weight of the pastry is 60 g, then portion your pastry into 30g each. Roll into balls and put aside.
3. Next, weigh your bean paste into also 30 g portion. Also roll into balls.
4. Take a ball of pastry. Flatten with your palm. Put a ball of bean paste in the centre and pinch the pastry to cover the paste. Then put the pastry into the mould to shape. Knock it out.
5. Bake for about 5 min at 200C. Then take it out to glaze with egg wash and bake for another 10 min or until golden brown.
