Baked mooncake with white lotus paste

My first attempt to make traditional baked mooncakes.

Ingredients
120g all purpose flour
30g cooking oil
70g golden syrup
4g alkaline water


fillings
white lotus paste bought from phoon huat


egg wash
1 egg with 1 tbsp. water (lightly beat)

Steps:
1. mix golden syrup, oil and alkaline water together.
2. Sift the flour into the mixture in step 1.
3. Stir and knead until well mixed. Let it rest in the mixing bowl for 2 hours.
4. Weigh 35g of the white lotus paste and shape it into a ball. Make 12 balls.
5. 2 hours later, weigh the dough into 15g each. roll into a ball and flatten it to wrap the filling in.
6. preheat the oven to 180 degree.
7. Place the dough into your mould and press hard and flatten the dough according to the mould.
8. Place the mooncakes on a baking paper on the tray.
9. Bake for 10 min, become a little brown.
10. Take out the mooncakes from oven, cool for 10 min and egg washed as thorough as you can.
11. Put the mooncakes back to oven and bake for another 15 min.
12 Let the mooncakes cool down before store in air tight container (回油).
13. After 3 days, mooncakes look totally brown and shiny, soft enough for consumption.