Directions

• To make the dough:
• In a large mixing bowl, add the golden syrup, peanut oil, and lye water, and mix well. Add the sifted flour and knead until the flour is well incorporated and no streaks remain, about 3 minutes. Wrap the dough with plastic wrap and let it rest for 2 hours. (It can rest anywhere from 1 hour to 24 hours, but I find 2 hours to yield the best results.)
• To make the filling:**
• In a saucepan over low heat, add the red bean paste and half of the peanut oil, and stir continuously for about 3 minutes. Then pour in the rest of the oil, and stir until thoroughly combined, for about 9 minutes. The paste should feel thick and heavy, with the texture of peanut butter. Transfer the paste to a plate and let it cool for about 1 hour. (You can also transfer it to the fridge to chill.) Once it has cooled, the filling will become firmer and therefore easier to manage.
• To assemble the mooncakes:
• Use a kitchen scale to measure out 2.6 ounces of filling at a time. Form it into a ball with your palms and transfer to a plate. Repeat with the rest of the filling.
• Then, use the scale to measure out 1.8 ounces of dough at a time. Form it into a ball with your palms, adding a small amount of flour if the dough is sticky and hard to handle, and transfer to a plate. Cover it with plastic wrap to prevent it from drying out. Repeat with the rest of the dough.
• Lightly dust a working surface with flour. Take a ball of dough and use your palm to pat it into a disk, about 3 inches in diameter. Place a ball of filling in the center and wrap the dough around it, bringing the edges of the dough up to cover the filling completely. Roll it into a uniform ball.
• Dust the ball with flour. Place it into the mold and gently flatten it until it fills the mold. Put the mold on a parchment-lined baking tray, press the stamp down, and slowly lift the mold to release the mooncake onto the tray. Immediately cover with plastic wrap to prevent it from drying out. ‬‬Repeat with the rest of the dough and the filling, tucking each mooncake under the plastic wrap as you finish shaping it.
• Spray the mooncakes with water, cover with plastic wrap, and let them rest for 30 minutes. This will help prevent the mooncakes from cracking.
• To bake the mooncakes:
• Position a baking rack in the middle of the oven and preheat oven to 400 degrees F.
• In a small bowl, whisk together 1 egg yolk and 1 tablespoon of water until combined. Strain the mixture and set aside.
• Just before baking, spray the mooncakes with water again. Then transfer the trays of mooncakes to the middle rack of the oven and bake for 5 minutes.
• Remove from the oven and let cool for 15 minutes. Lightly brush the egg wash all over the mooncakes. Don’t apply the egg wash while the mooncakes are still hot, or add too much, as you might destroy the patterns from the mold.
• Return the mooncakes to the middle rack of the oven, reduce the oven temperature to 375 degrees F, and bake for another 10 minutes.
• Remove from the oven and let cool for about 30 minutes. Then, transfer the mooncakes to wire racks to cool down completely, another 2 hours.
• Store in an airtight container for 2 days before serving.