Baked Matcha Mooncake with Red Bean (18)

Instructions:

1. Place the red bean paste in a bowl and stir in the oil until the texture is velvety and cohesive.
2. Divide the filling into 18 equal portions (approx. 25g each) and roll each into a smooth, tight sphere.
3. Whisk the golden syrup, oil, and alkaline water in a bowl until emulsified.
4. Sift the flour, matcha powder, and salt into the wet ingredients.
5. Fold gently with a spatula until a shaggy dough forms, then knead lightly for 2-3 minutes until smooth.
6. Cover the dough with a damp cloth and let rest for 30 minutes at room temperature.
7. Divide the dough into 18 equal portions (approx. 20g each).
8. Flatten a piece of dough into a circle, place a red bean ball in the center, and gently push the dough up and over the filling, sealing it completely.
9. Lightly dust the mooncake mold with flour and press the dough ball into the mold to shape.