Taiwanese Ornate Mooncakes with Red Bean Paste

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

Gradually add the all-purpose flour to the wet mixture, stirring until a soft dough forms. Knead lightly until smooth, cover with plastic wrap, and let rest at room temperature for 30 minutes.

Divide the dough into 8 equal portions (about 45g each) and the red bean paste into 8 portions (about 37g each). Roll each dough portion into a ball and flatten into a disc.

Place a red bean paste ball in the center of each dough disc. Wrap the dough around the filling, pinching to seal completely, and roll into a smooth ball.

Lightly dust a mooncake mold with flour. Place a filled dough ball into the mold, press firmly to imprint the ornate design, then gently 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 the tops of the mooncakes lightly with the egg wash.

Bake for 10 minutes, then remove from oven and let cool for 5 minutes. Brush with a second light coat of egg wash, then return to oven and bake for another 10-15 minutes until golden brown.

Allow mooncakes to cool completely on a wire rack. They will soften over 1-2 days as the crust matures, making them perfect for spring festivities.