Coconut Custard Lava Mooncake 50g

Mix all the ingredients evenly, sift, squeeze into molds (a total of 24), and freeze overnight. After unmolding, continue to freeze for later use.

Mix all the ingredients evenly, add 2 and mix well, then add the crushed egg yolk and mix evenly. Sift. Add butter and stir over low heat until it clumps together and does not stick to the utensils. Take it out and cover with plastic wrap, refrigerate for later use.

Mix the ingredients until smooth, adding the room temperature eggs in three parts. Then add 3 and mix into a dough, wrap in plastic wrap and refrigerate. Set aside.

Divide the custard filling into 20g portions, one for each bun with molten filling. Take one bun from the refrigerator at a time. Freeze for one hour for later use.

Divide the dough into 25g portions, let it warm slightly, and press each portion into a round cake with the palm of your hand. Place one filling inside, seal it and roll it into a ball without any cracks. Roll it in dry flour, tap off the excess flour, and press the mold. Freeze overnight.

Spray the surface of the frozen mooncakes with water mist and place them in the preheated oven. Bake at 200°C on the top and 190°C on the bottom for 14 minutes.