Mooncakes with red bean paste (Yuebing)

1. Mix the honey, oil and the bicarbonate of soda dissolved in a tablespoon of water until smooth, then add the flour and knead into a soft, oily dough; wrap in cling film and rest for 1 hour.

2. Divide the red bean paste into 12 equal (50 g) balls; divide the dough into 12 pieces too.

3. Flatten each piece of dough into a thin disc, put a ball of bean paste in the middle and carefully stretch the dough over it completely, then roll into a smooth ball.

4. Press the balls into a floured mooncake mould and turn out onto a baking sheet lined with baking paper; preheat the oven to 180 °C.

5. Bake for 5 minutes, then take out and brush thinly with the egg yolk mixed with the milk; bake for another 12-15 minutes until golden brown.

6. Leave to cool and rest in an airtight box for 1-2 days until the pastry softens and turns glossy.

Tip: The essential sweet of the Mid-Autumn Festival (the 15th day of the 8th lunar month). Resting makes the crust soft and glossy, so don't taste them straight away; if you have no mould, you can press a pattern into hand-flattened discs with a fork.