Mooncakes have a rich history dating back to ancient times when they were eaten as offerings during the Mid-Autumn Festival. It is believed that the custom of eating mooncakes originated in the Tang Dynasty and has since become an integral part of the festival celebrations.

During the Northern Song Dynasty, mooncakes were known as "palace cakes" and were highly popular at the imperial court. However, over time, they spread to the general population and came to be known as "small cakes" or "moon dumplings."

The shape of mooncakes also evolved, eventually settling on a circular design, symbolizing reunion and beauty. This shape conveys people's wishes for family togetherness and their deep affection for friends and relatives.

In modern times, mooncakes have undergone significant development, resulting in a wide variety of flavors and regional variations. Different regions in China, such as Canton, Beijing, Suzhou, Yunnan, and Chao, have their own distinctive styles of mooncakes, each widely enjoyed by people across the country.

Among the various types, Cantonese bean paste mooncakes are particularly popular and widely accepted. These mooncakes boast an exquisite appearance, a sweet and soft taste, and a thin crust filled generously with bean paste.

To make Cantonese bean paste mooncakes, follow these specific production steps:

Step 1: Gather the ingredients, including 135g of plain flour, 80g of converted sugar syrup, 35g of corn oil, 2g of alkaline water, and 500g of bean paste filling.

Step 2: Prepare the alkaline water by combining 10g of alkaline flour with 30 ml of water. Stir well until the mixture forms alkaline water.

Step 3: In a bowl, pour the converted sugar syrup, followed by the corn oil. Mix the two ingredients thoroughly.

Step 4: Add 2 grams of alkaline water to the mixture from Step 3 and mix well.

Step 5: Sift the plain flour into the bowl.

Step 6: Stir the flour and sugar syrup together until they form a dough.

Step 7: Place the dough in a plastic bag and refrigerate it for 1 to 2 hours.

Step 8: Divide the bean paste filling into 55g portions and the dough into small 25g portions. Knead each portion and set it aside.

Step 9: Dust your hands with a little dry flour, flatten the dough, and place the filling in the center. Gently wrap the dough around the filling, ensuring it is tightly sealed. Knead the mooncakes until they are well-formed, and set them aside.

Step 10: Using a mooncake mold, press the dough into the desired mooncake shape. Before placing the dough in the mold, lightly dust the surface with dry flour to prevent sticking. Transfer the molded mooncakes to a preheated oven at 185 degrees Celsius and bake for 5 minutes.

Step 11: While the mooncakes are baking, prepare the egg yolk water. Separate the egg whites from the egg yolks and mix an equal amount of water with the yolks (1:1 ratio). Mix well and set aside.

Step 12: After the initial baking, remove the mooncakes from the oven and brush a thin layer of egg yolk water onto the surface. Ensure the egg yolk water is evenly distributed and not excessive, as it may affect the appearance of the mooncakes.

Step 13: Return the mooncakes to the oven and bake for an additional 15 to 20 minutes.