Gâteau de lune chinois

In a bowl, stir together the golden syrup, peanut oil and alkaline water until smooth, then let it rest for 30 minutes so the ingredients fully combine. Add the flour, mix with a spatula until no dry streaks remain, then gently knead by hand for just a minute into a smooth, slightly oily dough. Cover and rest another 30 minutes; handle it as little as possible so it doesn't toughen.

• 75 g golden syrup
• 25 ml peanut oil
• 1/4 tsp alkaline water
• 100 g flour

✅ C'est prêt quand : the dough is smooth, soft and slightly shiny, not sticky to the touch

Rinse the salted egg yolks with the Shaoxing wine to wash off any sliminess and reduce the fishy smell, then pat them dry. Spread them on a tray and bake at 150°C (300°F) for 7–8 minutes, just until the surface looks slightly oily and the yolks feel set but still soft inside; this half-cooks them so they finish safely during the final bake. Let them cool completely before using.

• 10 salted egg yolks
• 2 tbsp Shaoxing wine

✅ C'est prêt quand : the surface glistens with released oil and the yolks are firm enough to hold their shape