Exclusive Custard Lava Mooncake

You can see how to handle salted egg yolks in my egg yolk mooncakes from last year. Steam 10 salted egg yolks for 20 minutes or bake them in the oven at 160 degrees Celsius for 15 minutes, then take them out and crush them while hot (from personal experience, it's best to use a small juicer or other peeling machine or food processor to crush them, because it's too difficult to mash them by hand).

Cover the pressed salted egg yolks with plastic wrap and refrigerate for later use.

Put all the ingredients for the molten filling, except for the salted egg yolk and gelatin, into a non-stick pan and slowly stir over low heat. Once everything is melted, add the salted egg yolk.

Continue to simmer slowly until it reaches this thickness, then add the gelatin sheets that were soaked two minutes in advance, turn off the heat and stir until the gelatin sheets are completely dissolved, then pour it out and set aside.

When the molten filling has cooled enough to hold by hand, put it into a piping bag and squeeze it into silicone molds, then place it in the refrigerator to freeze for later use.

Add powdered sugar to the eggs in the custard filling and stir until dissolved.

Add the condensed milk and salted egg yolk and continue to stir evenly.

Sift in the low-gluten flour and continue to stir until there are no lumps.

Finally, add the light cream and mix evenly.

Sift the batter after mixing it evenly to make it smoother.

Pour the sifted batter into a non-stick pan and simmer over low heat.

This is what it looks like after stir-frying for a while; continue to stir-fry slowly over low heat.

When it’s cooked to this point, turn off the heat and pour it out to cool.

Line a small pan with silicone paper, spread the cooked custard evenly on it, cover with silicone paper, and refrigerate for 2-3 hours for later use (the quantity is enough for 20 pieces of filling, 27 grams each).

Dough preparation: Transfer the syrup into the cooking oil, add lye water, and whisk with an egg beater until emulsified.

Dough preparation: Transfer the syrup into the cooking oil, add lye water, and whisk with an egg beater until emulsified.

Add the cake flour and use a spatula to fold it into a crumbly dough, then knead by hand into a smooth dough.

Wrap the kneaded dough with plastic wrap and refrigerate for 1-2 hours for later use (this amount is for 20 pieces of 25-gram pastry dough).

Take out the lava filling that has been frozen overnight and remove it from the mold.

Take 25 grams of custard filling, make a hole in the center, put in the molten filling, then slowly gather and seal the opening with your thumb and fingers, rolling it into a round ball.

After wrapping the molten filling inside the custard filling, place it in the refrigerator to chill for later use.

The dough is still divided into small portions of 25 grams each.

Flatten the dough and place the filled custard lava filling inside.

Still slowly use the thumb and fingers to pinch and close it.

Roll it into a ball and coat it with a thin layer of starch.

Then coat the mold with starch, pour it out, place the mooncake dough into it, and gently press it into the mold (preheat the oven to 180°C top and bottom).

Once pressed, place it directly into the baking tray. Do not stack the pressed mooncakes randomly to avoid damaging the pattern. After all are done, lightly spray the surface with a little water and put them into the preheated oven to bake.

After baking for 8 minutes, take it out and brush a layer of whole egg wash, then continue baking for another 8 minutes, take it out and brush the egg wash again, put it back in the oven and continue baking, set the temperature to 175 degrees and bake for 10 minutes, and it will be done.

The delicious and tempting molten mooncakes are baked (the mooncakes will release oil in less than a day after being baked).