Prepare the salted egg yolks: Separate the yolks and rinse under running water. Soak briefly in ginger wine or five-spice wine, then drain. Place on a baking tray, brush with a little sesame oil, and bake at 300°F (150°C) for about 6 minutes, or steam if preferred. Prepare all other ingredients.

Mix all the dry filling ingredients with the cooked glutinous rice flour. Combine the filling binder ingredients and pour over the filling. Add more cooked glutinous rice flour if needed until the mixture holds together when shaped. Mix well.

Line a small bowl with plastic wrap for easier shaping, then place the bowl on a scale. Add 90g of filling, including a salted egg yolk, for each 150g mooncake mold. Shape into balls.

For the dough, mix all the liquid ingredients in a bowl, then add the sifted flour. Mix until a soft, smooth dough forms—do not over-knead. Divide into 60–63g portions, roll into balls, then flatten and wrap around the filling balls. Dust the mooncake mold with flour, place the filled dough inside, and press to shape. Place the mooncakes on a baking sheet lined with parchment paper.