Hong Kong Salted Egg Lava Custard Mooncakes
From the MolalaCook kitchen · 烘焙手記
Hong Kong Salted Egg Lava Custard Mooncakes
港式流心奶黃月餅
Make twelve stamped custard mooncakes in a 50 g mould.
▶ Watch the recipe
Before you begin
Freeze the salted-yolk centres twice before wrapping, then bake the shaped mooncakes from frozen to preserve the molten middle. Too much egg wash will fill the stamped lines. Wipe excess from the brush and sweep only over the raised pattern.
Method 做法
Prepare the yolks
Rinse any white from the salted yolks, mist lightly with rice wine and steam for seven minutes or bake at 150°C (302°F) for about 10 minutes. Crush while warm. Set aside 20 g for the lava centres and 30 g for the custard.
Freeze the lava cores
Heat the butter, coconut milk and evaporated milk for the centres. Stir in the sugar, salt, custard powder and tapioca starch on low heat until smooth and thickened. Off the heat add the drained gelatine and 20 g yolk crumbs. Spread into a small container and freeze about one hour. Divide into twelve pieces of about 6–7 g, shape into balls and freeze again for about one hour.
See this stage at 7:02 →
Cook the outer custard
Mix the custard ingredients except the butter and yolk crumbs. Cook over low heat, stirring, until the mixture gathers into a dough. Off the heat blend with butter and the remaining yolk crumbs until smooth. Cool over an ice bath. Divide into balls of about 22 g, wrap each around a frozen core, seal and freeze for about one hour.
See this stage at 9:21 →
Wrap and stamp
Rub the cubed pastry butter into the flour, sugar, salt and custard powder until crumbly. Mix in yolk, evaporated milk and coconut milk. Divide into portions of about 23 g. Flatten each into a disc, enclose a frozen filling ball and seal. Stamp with a lightly floured 50 g mooncake mould. Freeze the finished mooncakes for at least four hours, or overnight.
See this stage at 12:19 →
Bake in short stages
Preheat to 230°C (446°F). Bake the frozen mooncakes for four minutes, brush very lightly with egg wash and rest at room temperature for ten minutes. Apply a second light coat, bake another four minutes, brush with honey water and return to the oven for one final minute. Let cool enough to handle before serving.
Watch & bake along
Hong Kong Salted Egg Lava Custard Mooncakes
✦How can I keep the custard centre firm while wrapping?+
Tools for this recipe
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
