Taiwanese Ornate Mooncakes with Lotus Seed Paste

In a mixing bowl, combine golden syrup, vegetable oil, and lye water (if using). Stir until well blended.

Gradually add the all-purpose flour to the wet ingredients, mixing until a smooth dough forms. Cover and let rest for 30 minutes at room temperature.

Divide the dough into 8 equal portions and roll each into a ball. Similarly, divide the lotus seed paste into 8 portions and shape into balls.

Flatten a dough ball into a disc, place a lotus seed paste ball in the center, and wrap the dough around it, sealing tightly. Repeat for all portions.

Lightly dust a mooncake mold with flour, press a filled dough ball into the mold, then tap to release the shaped mooncake onto a baking sheet lined with parchment paper.

Preheat oven to 180°C (350°F). In a small bowl, whisk egg yolk with water to make an egg wash. Brush lightly over the mooncakes.

Bake for 10 minutes, remove from oven, brush with another layer of egg wash, then return to oven and bake for 15 more minutes until golden brown. Cool completely before serving.