For the dough: 60g golden syrup, 1/4 tsp lye water (kansui), 24g vegetable oil, 100g cake flour
For the filling: 150g lotus seed paste, 1 salted duck egg yolk, soaked in water for 30 minutes and peeled
To make the dough, combine the golden syrup, lye water, and oil in a bowl. Mix until well combined. Add the flour to the wet ingredients and mix until a dough forms.
Knead the dough for a few minutes until it is smooth and elastic.Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
While the dough is resting, prepare the filling. Roll out the lotus seed paste into a ball. Flatten the lotus seed paste ball into a disk.
Place the salted duck egg yolk in the center of the lotus seed paste disk. Wrap the lotus seed paste around the salted duck egg yolk, enclosing it completely.
Roll the lotus seed paste ball into a ball again. To assemble the mooncakes, divide the dough into 18 equal pieces.
Roll out each piece of dough into a disk. Place a lotus seed paste ball in the center of each dough disk.
Wrap the dough around the lotus seed paste ball, enclosing it completely. Shape the mooncakes into a round or square shape.
Place the mooncakes on a greased baking sheet. Brush the top of the mooncakes with a beaten egg.
Bake the mooncakes at 350 degrees Fahrenheit for 20-25 minutes, or until they are golden brown. Let the mooncakes cool completely before serving.