Method

1. Mix the sugar syrup, oil, and alkaline water together in a mixing bowl using a whisk until well-combined.
2. Add the wheat flour, custard powder, and soda bicarbonate powder and continue mixing until a dough is formed.
3. Cover the dough and let it rest for 1 hour 30 minutes.
4. Preheat oven to 200°c.
5. Divide the rested dough into portions of 22g each.
6. Flatten one portion of dough into a round disc.
7. Take the white lotus paste, flatten it slightly in your palm.
8. Place salted egg yolk in the center and sprinkle sunflower seeds evenly over the paste or on top of the yolk.
9. Roll into a smooth ball.
10. Wrap the flattened dough around the filling ball, sealing the edges completely.
11. Roll the filled ball gently between your palms to smooth out the surface.
12. Lightly dust it with flour and press into a mooncake mold. Tap to release.
13. Bake the mooncakes for 20 minutes.
14. Brush the surface of the mooncakes with egg wash and continue baking for 5 minutes .