Wrapper

Cup of Yum
1. Place lye water, golden syrup, and vegetable oil in a small bowl until well combined and then mix with flour. Stir until well combined. Wrap with plastic wrapper and then knead several times until smooth. Set aside in fridge for 2-3 hours.
2. Transfer out and then divide into 24 equal balls (around each one 18g)

Filling

1. Mix glutinous and cake flour and bake for 15 minutes at 180 degree C. Stir twice. Or pan-fry it with slow fire until the color begin yellow.
2. Melt maltose with water over slow fire.
3. Mix in nut, sugar, white spirit, dry flour (glutinous and cake flour) and then pour in the syrup. Stir to mix well and then fridge until slightly hardened. Divide the filling into 30g to 32g balls.

Assemble

1. Take one portion of the wrapper, press into a round wrapper and then place one filling ball in center. Push the wrapper from bottom to top slowly until the whole ball is completely sealed. Shape it into a round ball firstly and then into an oval. Slightly dust your mooncake tool and press the rod and gently remove the cake from the tool.

Baking

1. Preheat oven to 180C (356F). Spray a very thin layer of water on surface to avoid cracking surface (especially you used larger amount of dusting flour). Bake for 5 minutes.
2. In a small bowl, whisked the egg yolk and combine with egg whites. Transfer mooncakes out and brush a very thin layer of egg wash on the surface.
3. In a small bowl, whisked the egg yolk and combine with egg whites. Transfer mooncakes out and brush a very thin layer of egg wash on the surface.
4. In a small bowl, whisked the egg yolk and combine with egg whites. Transfer mooncakes out and brush a very thin layer of egg wash on the surface.Continue bake for around 12 to 15 minutes until the mooncake becomes well browned. I show the process in this traditional mooncake video.