Sieve the flour. Add all at once to the above mixture.

Combine all the ingredients.

Place the dough on a piece of cling wrap. Refrigerate for thirty minutes to let the dough relax.

Wash the salted egg yolk with water to remove the white sticking to the yolk. Pat dry.

Wrap the yolk with the lotus paste.

Then roll it into a ball. Set aside.

Roll out the pastry in between two plastic sheets or cling wraps.

Remove the cling film on top, fold the pastry toward the filling.

Pinch away the excess pastry where the pastry is double folded to ensure consistent thickness.

Roll the mooncake with your palms to form a ball.

Roll the mooncake on a surface dusted with flour.

Plunge the piston of the mold to the flour, and shake off the excess.

Place the dough on the baking tray.

Put the mooncake mold on the dough and plunge the piston downward. The dough will take the shape of the mold, and the pattern will be imprinted on the surface.

Bake it at the middle rack, 175°C/350°F top and bottom temperature for five minutes or until the surface starts to firm up.

Remove the mooncake from the oven and brush the surface of the mooncake with egg wash.

Bake for another ten minutes or until golden brown.

Remove the cake from the oven to cool at room temperature.

Transfer the mooncake to an airtight container and keep for three days before serve.