In the kitchen:

• Mix golden syrup, peanut oil, cake flour and bread flour into a dough. Rest dough in the fridge for 1 hour.
• Soak the salted egg yolks in oil and set aside.
• Divide lotus paste to 9 portions of 50g. Wrap each salted egg yolk with the lotus paste and roll them into a balls.
• Divide the rested dough into 9 portions of 30g.
• Wrap the lotus paste balls with with the rolled out dough and then put them into the mooncake mold.
• Lightly whisk the egg into egg-wash for later use.

At the barbecue:

• Preheat grill to 150°C for 15 minutes with the lid down.
• Place the mooncakes on the preheated pizza stone and allow to bake for 15 minutes with the lid down.
• Open the lid, lightly brush egg-wash on each mooncake and close the lid to bake for 5 minutes till it is done.