Chinese moon cake

Ingredients for 1 servings:

• 100 g flour
• 70 g syrup (golden syrup)
• 1 tsp sunflower oil
• 2 tbsp, heaped vanilla sugar
• 475 g paste, (bean), red, sweetened from the Asian store
• 1 egg(s)
• 1 tsp water
• Water, for spraying

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 days 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 days 6 hours 5 minutes

A basic recipe for the dough

Whisk the syrup and oil with a hand mixer for about 1-2 minutes until smooth. Add the remaining ingredients, except for the egg and water, and continue stirring with a hand mixer until the dough becomes crumbly. Then continue kneading the dough by hand until smooth. Refrigerate the dough for at least 3 hours. Fry the red bean paste or lotus seed paste in a pan until it dries and has the consistency of thick mashed potatoes. Let the mixture cool. Form the bean mixture into balls weighing about 30 g. Refrigerate the balls. Shape the dough into balls weighing about 15 g. Roll out the dough with floured hands as thinly as possible and place a ball of bean mixture on each ball. With sensitivity and patience, pull and push the dough around the filling until the filling is covered with dough. Roll into a ball in both hands. Place these balls in a floured mooncake pan, press down firmly, and place them on a baking sheet. Carefully spray the mooncake with water, otherwise the dough may break during baking. Bake at 175°C for 10 minutes on the middle rack. Remove the cake from the oven, let it cool for 25 minutes, and brush with a mixture of one beaten egg and 1 teaspoon of water. Bake again at 175°C for about 20 minutes, until the top is golden brown. Once the cake has cooled, let it rest in a tin or box for 3 days until soft before serving.