Traditional baked mooncake (2010)

Knead lotus paste well and weigh 150g each - roll into a ball shape.
Mix sugar syrup, alkaline water and peanut oil together - combine well.
Sift Hong Kong flour in a large bowl, make a well in the center and pour in the sugar syrup mixture.
Use a rubber spatula to mix and form to a soft dough. Cover and let it rest for 20 mins.
Lightly dust some Hong Kong flour on table and knead dough again till smooth. Measure dough to 50g each.
Wrap the lotus paste with the soft dough then dust some Hong Kong flour on it and place inside the mooncake mold, flatten dough to conform to shape of mold.
To dislodge the mooncake, bang one end each of the mold on a thick phone directory or hard surface with equal force.
Place mooncake on lined baking tray, not too close about 10 pieces on one tray for even baking.
Baked in preheated oven 180C for 7 mins and egg wash mooncake with a soft brush and bake for another 15 mins at 175C.
Remove mooncakes from oven and brush some glaze on mooncake.
Leave mooncakes to cool and store in airtight container.