Traditional Chinese Mooncakes (With 2 Fillings)

Red Bean Paste:

1. Add the adzuki beans to a large bowl and cover with enough water to completely submerge. Cover the bowl with plastic wrap and set aside at room temperature to soak overnight. 
2. Drain the soaked seeds and rinse with warm water. 
3. Add the beans to a large saucepan, cover with water and bring to a boil over medium-high heat. Cook for 45 minutes - 1 hour, stirring occasionally, until very soft and mushy.
4. Drain and transfer the boiled beans to a blender. 
5. Drain and transfer the boiled beans to a blender. Blend on high-speed, until smooth and pasty. This will take some work. Resist adding liquid and continue to stir and blend, then stir and blend again to achieve a perfectly smooth filling. 
6. Add the paste to a medium, nonstick skillet over medium heat. Gradually add the sugar and the peanut oil, mixing in between additions, to ensure the sugar and oil are evenly and thoroughly incorporated. 
7. Continue mixing until the paste is very thick and holds its shape when stirred.
8. Add the cornstarch, mix to combine and cook until thick.
9. Transfer to a bowl or baking sheet to cool completely.
10. Using your hands, roll the cooled paste into 50g balls. 

Lotus Seed Paste:

1. Using a paring knife, carefully cut open the lotus seed and remove the green cre inside. Discard the cores and add the seed to a large bowl. Cover with water to submerge then cover the bowl with plastic wrap. Set aside at room temperature to soak overnight. 
2. Drain the soaked seeds and rinse with warm water.
3. Add the seed to a large saucepan, cover with water and bring to a boil over medium-high heat. Cook for 45 minutes - 1 hour, stirring occasionally, until very soft and mushy.
4. Drain and transfer the boiled beans to a blender  or food processor. Blend on high-speed, until smooth and pasty. This will take some work. Resist adding liquid and continue to stir and blend, then stir and blend again to achieve a perfectly smooth filling. 
5. Transfer the paste into a medium, nonstick skillet over medium heat. Cook, stirring frequently, until it thickens and stops sticking to the pan.
6. Gradually add the powdered sugar and oil in alternating additions, stirring after each to fully incorporate. Cook and stir, until the paste is one homogenous mass.
7. Transfer to a bowl or baking sheet to cool completely.
8. Using your hands, roll the cooled paste into 50g balls. 

Mooncakes:

1. In a small bowl, whisk together the golden syrup, sunflower oil, and lye water.
2. In a separate bowl, combine the flour with the golden syrup mixture. Knead together until fully incorporated and the dough is smooth. Cover with plastic wrap and let rest for 30 minutes and up to 4 hours.
3. Preheat the oven to 375℉ (190℃).
4. Line a baking sheet with parchment paper and set aside. 
5. Divide the rested dough into 40g pieces and then roll each piece into balls by hand. Lay the ball in between two sheets of plastic wrap and using a rolling pin, roll the ball into a 4” (10cm) wide disk that’s  ⅛” (3mm)-thick.
6. Remove the top sheet of plastic wrap and place a ball of the prepared paste/filling in the center. 
7. Gather the edges of the plastic wrap and squeeze the sides together to fully encase the filling with dough. Remove the plastic wrap and remove any excess dough.
8. Place the mooncake, seam-side down, onto a cornstarch-dusted work surface. Put the mooncake mold over the ball of dough and gently press down to shape, being careful not to squeeze the filling out. Lightly tamp it down 7-10 times to create a clear design. Transfer the mooncake to the prepared baking sheet and repeat with the remaining dough and filling. 
9. Lightly mist the mooncakes with water and then bake in the oven for 5 minutes.
10. Make an eggwash and whisk together 1 egg yolk with 1 teaspoon of water. 
11. Remove the mooncakes from the oven and reduce the temperature to 325℉ (163℃).
12. Very lightly brush the mooncakes with the eggwash and bake in the oven for 5 more minutes before removing once more to brush with egg wash.
13. Return to the oven once more to bake for a final 10-13 minutes until golden brown. Transfer to a cooling rack to cool completely.
14. To store, cover the mooncakes in plastic wrap and refrigerate overnight or up to 3 days.