Molten Custard Mooncake

Name: Molten Custard Mooncake
Yield: 4 servings
Cuisine: Baking
Ingredients: 35 g Salted egg yolk; 15 g White chocolate; 45 g Light cream; 160 g low-gluten flour; 55 g Butter; 20 g Powdered sugar; 2 piece Fresh egg yolk; 40 g Inverted syrup; 20 g Milk powder; to taste Golden Sand Custard Filling; 3 piece Egg; 40 g white sugar; 150 g Light cream; 45 g Salted egg yolk; 70 g low-gluten flour; 30 g Milk powder

Molten Custard Mooncake: salted egg yolk, white chocolate and light cream in a few quick steps, baked until golden and tender. Great for beginners and experienced home cooks alike.

0 minNewHard Baking Roast Sweet

Instructions

1
Prepare cooked salted egg yolks, which can be used directly.
2
Take out the salted egg yolk.
3
Crush and sift.
4
Obtain a delicate salted egg yolk paste.
5
Let's start by making the molten filling. Prepare white chocolate, heavy cream, and salted egg yolks.
6
45g of white chocolate, 45g of light cream, melted over a double boiler.
7
Stir evenly.
8
Add 35 grams of salted egg yolk.
9
Stir evenly again.
10
Use a piping bag to fill the mold with molten filling (5 grams each).
11
Cover it with a lid and put it in the freezer overnight until completely frozen. The molten filling is ready.
12
Now let's make the custard filling. Crack three eggs into a bowl.
13
Add 40 grams of sugar.
14
Add 45 grams of salted egg yolk.
15
Stir evenly.
16
Sift in an additional 70 grams of cake flour and 30 grams of milk powder.
17
Stir evenly.
18
Add another 150 grams of light cream.
19
Stir evenly.
20
Pour into the pan and stir-fry briefly (keep the heat low the whole time).
21
Keep stirring to prevent it from burning at the bottom.
22
Stir-fry until it doesn’t stick to the spatula or hands, then it’s ready to serve.
23
Pour out and let cool, refrigerate to lower the temperature, cover with plastic wrap to prevent drying out.
24
The custard filling is ready, divided into small portions of 25 grams each.
25
Take out a custard filling and press a small hole in it with your hand.
26
Wrap in a molten filling (act quickly, as the molten filling melts easily).
27
For reunion, just use the mooncake filling (custard lava filling), quickly finish all of them one by one, and put them in the refrigerator's freezer compartment to freeze until hard (about an hour).
28
Now let's make the pastry part, 55 grams of softened butter and 20 grams of powdered sugar.
29
Spend time.
30
Add 40 grams of inverted syrup and stir well.
31
Add two more egg yolks and mix well.
32
Sift in 160 grams of low-gluten flour and 20 grams of milk powder, and mix evenly.
33
Knead it into a dough, but do not overmix to avoid developing gluten. The mooncake dough is ready. Place it in the refrigerator to rest for 30 minutes.
34
After the time is up, divide it into small portions of 20 grams each.
35
Take out a piece of dough for the pastry.
36
Place a sheet of plastic wrap over it and use a scraper to flatten it into a round piece about 8-10 cm in diameter.
37
Support the round piece with your hand.
38
Wrap in a mooncake filling.
39
Close slowly.
40
Form a circle.
41
Roll it in the flour.
42
Place it into the mooncake mold.
43
Turn it upside down, place it on a baking tray, press out a pattern, complete them all in order, and put them in the refrigerator for more than 2 hours to freeze hard. This is the key to preventing the molten filling mooncakes from collapsing.
44
After the time is up, the frozen mooncake dough.
45
Spray water.
46
Place in a preheated oven (convection), 180 degrees, middle rack, bake for 5 minutes first.
47
Take it out, brush a thin layer of egg yolk, then put it back into the oven at 180°C, middle rack, and bake for 15 minutes before taking it out.
48
Alright, here is the finished product. Seal it for storage, and after one day, the oil color will be even more beautiful.
49
The mooncakes with oozing molten filling are just perfect.
50
Rich in milk fragrance, with a mellow taste.