About this recipe:This mooncake filling calls for roasted barbecued pork, which you can purchase ready-made, mixed with both white and black sesame seeds and peanuts. It's so delicious, it'll be hard not to stuff yourself with this goodness and your family will appreciate it too!
Combine the flour, milk powder, golden syrup and lye water in a mixing bowl. Stir well while adding the oil. Do not knead the dough. Cover and let dough rest for 3-5 hours. The longer it rests, the softer and more pliable it is to work with.
Prepare the filling by combining the diced pork, sesame seeds, crushed peanuts and mix well with egg, cornflour, salt and sugar and add a little peanut oil to moisten. For easier handling, put the filling into a piping bag.
Preheat oven to 200°C. Pinch the dough into 50g balls. Flatten the dough to a circle, I like the skin thick as it's easier to pack. Pipe about 50g filling into the dough, wrap and seal it.
Dust the mooncake mold with flour and shake off the excess. Press the sealed cakes into the mold, remove and place on greased baking tray.
Bake in preheated oven for 5 minutes then remove and glaze with beaten egg glaze. Return to oven and bake for another 15 minutes or so until golden.