Guizhou Ornate Mooncakes with Rose Petal and Walnut Filling

In a bowl, mix golden syrup, vegetable oil, and lye water (if using) until well combined. Gradually add flour and knead into a smooth dough. Cover and rest for 30 minutes.

For the filling, combine dried rose petals, chopped walnuts, sugar, and osmanthus flower syrup in a bowl. Mix until the ingredients are evenly coated and hold together when pressed.

Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a disc, place a portion of filling in the center, and wrap the dough around it, sealing tightly.

Press each filled ball into a mooncake mold dusted with flour to create ornate patterns. Gently tap to release the shaped mooncake onto a baking sheet lined with parchment paper.

Preheat oven to 350°F (175°C). Brush the mooncakes lightly with beaten egg yolk for a golden finish. Bake for 20-25 minutes until golden brown. Cool completely before serving.