Place the dry ingredients in a bowl and create a wall with the flour.

Pour in the wet ingredients and mix with a wooden spoon until combined. Do not overmix. Set aside for 30-40 minutes.

Spray the eggs with Chinese Wine.

Massage the melon seeds into the paste.

Divide the lotus paste into 6 equal portions of 80g each. Bury one egg yolk into each portion.

Divide dough into 6 equal portions of 45-50g each.

Roll each out to a disc and wrap the filing into the dough.

Dust the mooncake mould generously with flour and knock out any excess flour.

Press the dough into the mould, paying attention to the sides so that the pattern is caught on.

To remove, knock all 4 sides of the mould twice each against the table.

Place your hand below the mooncake and knock the mooncake mould gentlly until the cake comes out.

Place mooncakes on a baking sheet.

Preheat oven at 190°C.

Place mooncakes on a medium to high rack and bake for 5 minutes.

Remove mooncakes from the oven and egg wash.

Return to the oven for a further 7 to minutes until brown.

Cool and best eaten a day or two later.