Mix together 90 grams honey, 35 grams peanut oil or vegetable oil, and 1 teaspoon lye water (碱水). Add in 140 grams cake flour (start with 130g) and fold until it becomes a smooth dough. The dough should be tacky, but not sticking to your hands. Cover the dough and let it rest for 1 hour. While the dough rests, start preparing the filling.
Place 1 salted egg yolk on the kitchen scale, and then add lotus seed paste (莲蓉) to bring the total weight to 35g (about 500 grams lotus seed paste needed). Repeat for all 18 salted egg yolks, and make sure to keep them paired. Take the lotus seed paste of your first pair and roll it into a ball. Press down into the ball to create a pocket. Lightly press in the salted egg yolk, making sure to close any gaps. Repeat for the rest until you have 18 lotus paste-wrapped yolks.
After 1 hour, remove the outer layer dough from the bowl. Measure out 18 dough balls weighing 15g each. Gently roll out a dough ball until it’s about 2.5 inches wide. Add the lotus paste-wrapped yolk to the middle. Turn it over and gently wrap the dough around the lotus paste, making sure to close any gaps. Repeat for the rest. Place a clean towel over the wrapped lotus pastes to prevent them from drying out.
Preheat your oven. Place the wrapped lotus paste inside the mooncake mold. Turn over the mold and press out the mooncake carefully. Repeat with the rest. Place them into the oven and bake for 5 minutes. Meanwhile, mix 1 egg yolk and 2 teaspoons of water. After 5 minutes, take the mooncakes out and brush the tops and sides lightly with the egg wash (蛋液). Put them back into the oven and bake for another 12-14 minutes. Remove from the oven and let them cool. Then place them into the fridge. They are best enjoyed 2-3 days later, as the oils spread from the filling to the surface, resulting in a deeper golden color and soft and delicious outer layer!
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