Wang Hongyan's recipe for Su-style crispy crust mooncakes with egg and lotus paste filling:

1. Stir butter with flour to make a butter dough. Combine flour and water and knead to make a water dough. Leave the water dough for 40 minutes to rise.

2. Wrap the butter dough with the water dough.

3. Roll the combined dough flat with a rolling pin, and roll it up to make a flour wrapper.

4. Wrap half a salted egg yolk in lotus paste, and wrap it with flour wrapper to make a round cake.

5. Brush a beaten egg on top of the raw cake, and spread black sesame.

6. Preheat oven for 5-10 minutes to 180 C, bake the moon cake for 25 minutes.

(China Daily USA 09/19/2013 page4)