Mooncakes

Boil the salted eggs and separate out the firm yolks.

Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.

For the dough, sieve the flour, milk, baking powder and salt into a bowl. Beat the eggs with a hand mixer on medium setting until pale and creamy. Add the sugar, continuing to beat. Beat vigorously for at least 10 minutes then gradually add the melted fat. Continue beating until you have a homogeneous, smooth mixture. Add the flour and mix to incorporate.

Turn the dough out onto a floured surface and knead briefly until smooth. Divide into two pieces and shape into long sausages. Divide each into 12 pieces and shape each piece into a ball. To make the moon cake roll out each ball to a 10 cm circle.

Mix the lotus paste with the nuts, divide into 24 pieces and roll out each piece. Place one egg yolk on each piece and wrap the paste around the egg yolk into a ball.

Place a ball of lotus paste in the centre of each dough circle. Carefully wrap the dough around the filling. Dust a mooncake press with a little flour, place the mooncake in the mould with the seam side upward and press flat. Remove from the mould and place on the baking tray. Repeat for the remaining portions.