Method

1. For Shanghai Mooncake skin , mix all the ingredients in a mixer until a dough is formed.
2. Cover the dough and let it rest for 10 minutes.
3. Preheat oven to 200°c.
4. Divide the rested dough into portions of 40g each.
5. Flatten one portion of dough into a round disc.
6. Take the HK Pandan lotus paste and flatten it slightly in your palm.
7. Place salted egg in the middle and sprinkle sunflower seeds on top , then roll into a smooth ball.
8. Wrap the flattened dough around the filling ball, sealing the edges completely.
9. Roll the filled ball gently between your palms to smooth out the surface.
10. Bake the mooncakes for 20 minutes.
11. Brush the surface of the mooncakes with egg wash and continue baking for 5 minutes