Dongbei Mooncakes with Red Bean Paste and Walnut Filling

In a large bowl, mix golden syrup, vegetable oil, and lye water until well combined. Gradually add flour, kneading to form a smooth dough. Cover and rest for 1 hour at room temperature.

Prepare the filling by combining red bean paste and chopped walnuts in a bowl. Mix evenly, then divide into 12 equal portions, rolling each into a ball.

Divide the rested dough into 12 equal portions. Flatten each piece into a disc, place a filling ball in the center, and wrap tightly, sealing the edges.

Lightly dust a mooncake mold with flour. Place a filled dough ball into the mold, press firmly to imprint intricate patterns, then tap to release the shaped mooncake.

Preheat oven to 180°C (350°F). Arrange mooncakes on a baking sheet lined with parchment paper. Brush tops with egg wash (egg yolk mixed with water).

Bake for 10 minutes, then remove and brush again with egg wash. Sprinkle sesame seeds on top. Return to oven and bake for another 15-20 minutes until golden brown.

Allow mooncakes to cool completely on a wire rack. Store in an airtight container for 1-2 days to soften the crust before serving, enhancing the flavors for spring festivities.