600 g Hong Kong Flour
1/2 bowl (100ml) Rooster Brand Groundnut oil
20 salted egg yolks
2 kg Lotus Paste
1 tbsp Alkaline Water
10 oz (300ml) syrup
100 g melon seeds (optional)
Combine syrup, groundnut oil, and alkaline water and mix evenly. Sieve in Hong Kong Flour and mix well. Set aside for about 30 mins to 1 hour. Can prepare the dough one day in advance, store in the refrigerator.
Preheat the oven at 160 deg C. Put all 20 salted egg yolks on the greased baking tray. Brush with a little sesame oil and cooking wine. Bake for about 5 minutes or so (be careful not to burn the egg yolks).
Combine the melons seeds and lotus paste and divide into 20 portions (100g each). Wrap each portion with baked salted eggs.
Knead and roll out the pastry evenly (can add a little dark soya sauce for nice colour) and divide into 20 portions (50g each). Wrap the lotus paste (roll into balls) with the pastry dough gently. Dust some flour into the wooden mould and knock out excess flour. Press the mooncake gently into the mould and knock it out on both sides of the wooden mould.
Place all the mooncakes on a greased baking tray and brush with syrup or egg wash. Bake for about 25 minutes or till brown at 160 deg C (choose the right temperature depending on your type of oven).
I have started baking mooncakes since 1998. That was also my very first time taking Baking lessons at the Community Clubs. I was so enthusiastic about learning how to make mooncakes by myself. I can't imagine how it's made and was very excited about it.
Firstly, I signed up at the nearest CC, that is Teck Ghee Community Club, secondly, I look out the CC near my "then" work place at Shenton Way, Tanjong Pagar Community Club.
That's how I know the making of mooncakes. It's not very difficult, but you need some basic kneading skills and baking experiences.
I bought the ingredients from Phoon Huat and Baking King.