Instructions: Method:
MIX sieved bicarbonate of soda, golden syrup, alkaline water and oil with a wooden spoon and allow to rest for 4-5 hours in a basin.

Add the dark soy sauce, then fold in sifted flour gradually and mix evenly to form a smooth and soft dough. Let the dough rest for another 6-7 hours.

Divide dough into even balls, each weighing 40-50g. Footnote:
* When the dough is "well rested" after 5 hours, it hardens a bit and is more elastic. It is also easy to work with.

* The golden syrup is the key factor in ensuring that mooncakes keep longer and the skin does not turn mouldy quickly. The syrup is kept in a cool and dry place and left to mature. It can be made months ahead or kept up to a year.

* Freshly baked mooncakes should be left uncovered so that the free circulation of air around it will slowly soften the skin and help it to mature. This takes 2-3 days.

* Dark soy sauce is used for the pastry dough because it gives a darker shade to the mooncake skin after baking.

Preparation of salted egg yolk

Wash the salted egg yolk and roll over in sesame oil. Steam for 2 minutes. Leave to cool.

Egg glaze

2 egg yolks
1 tsb water
A pinch of salt
A drop of dark soy sauce (for colouring)

Mix well before use.

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