Traditional Baked Skin

• 107624 | Canola Oil /Peanut Oil | 20gm
• 104214 | Golden Syrup | 95gm
• 10562 | RedMan Alkaline Water | 2gm
• 128626 | RedMan Plain Flour | 85gm

Lotus Paste With Single Yolk Filling

• 66931 | RedMan Mooncake Paste Lotus Salted & Sweet Less Sweet | 200gm
• 12481 | Raw Salted Duck Egg Yolk | 8nos

Mould

• 62117 | MOONCAKE PRESSED RD MOULD 75G (4 designs) | 1 packet
• 108497 | MOONCAKE BOX W TRAY 4S PEACH LOTUS 5SETS | 1 packet

1. Mix golden syrup, oil and alkaline water until well incorporated.
2. Add flour. Combine and knead briefly to form a soft dough
3. Cover with plastic wrap and rest for 30 minutes.
4. Divide to 20 gram ,flatten the dough and wrap the filling completely. Roll it to smooth ball.
5. Press into the mooncake mould and release gently.
6. Bake 160°C for 5mins
7. Take out from oven ,brush egg yolk .
8. Second Baking ,160°Cfor 15mins +/-
9. Gently rinse the yolk under a slow stream of water
10. Pat the yolks completely dry with paper towels.
11. Place the yolks on a lined baking tray, leaving space between each yolk.
12. Bake at 160°C for 6–8 minutes , until the yolks are about 70–80% cooked. Do not overbake.
13. Wrap each baked duck egg yolk with the 25g of RedMan lotus filling.