Thursday, September 15, 2016

Baked Salted Egg Yolk Custard Mooncakes 咸蛋奶黃月饼

This was one of the mooncake recipe that i didn't expect to be nice, so i made a small batch. But it turned out nice and less sweet. The pastry turned soft very fast, only took overnight to become soft. Anyway it was quite difficult to handle the soft custard filling while shaping. Hopefully i can improve this recipe if i make again next year ^_^.

Just managed to take few photos as i hard hard time to handle the soft custard filling

Soft pastry, less sweet custard and salted egg yolks, one of the mooncake that i will bake every year!

Baked Salted Egg Yolk Custard Mooncakes 咸蛋奶黃月饼
*makes 4-5 mooncakes using medium plastic and spring mooncake mould

For Egg custard

60g custard powder
40g milk powder
60g sugar
160ml coconut milk
30g full cream condensed milk
30g melted butter
2 eggs (Asize)

4 egg yolks (brush with rice wine, steamed for 5mins

  1. Mix custard powder, milk powder, sugar in a mixing bowl. Add in coconut milk, condensed milk, butter and eggs. Stir to combine well. Sift the batter.
  2. Pour the batter in a shallow plate, steam over high heat for 8mins.
  3. Let the custard to cool down a bit, use a processor to process till fine. Then mix and knead till form a dough. Set aside.
  4. Divide the custard dough and add one egg yolk to become 90g each, lightly shape to ball. Set aside.

For the skin

230g Hong Kong flour
160g golden syrup
70g melted butter
1/4tsp alkaline water

1 egg yolk + 1tsp milk + 1tsp water- for egg wash

  1. Mix flour, syrup, butter and alkaline water till form a dough. Set aside to rest for 2hrs.
  2. Divide the dough into 45g each, shape to ball.
  3. Flatten the dough ball into round disc, place a custard ball in the middle, seal and roll into round.
  4. Place the mooncake on a plastic mould, lightly flatten, then knock out. .
  5. Bake at a pre-heated oven at 180C for 5mins, removed from oven and rest it for 15mins. Apply egg wash on the whole mooncake. Reduce temp to 170C and continue to bake for 15-20mins or until golden brown.

Reference :an article published in a newspaper, recipe by Sonia a.k.a Nasi Lemak Lover


Anne Regalado said...

I haven't tried making baked mooncake yet , maybe I'll try it next year :D It certainly looks wonderful !

Happy Mid-Autumn Festival , Sonia !!!!

Hajar Alwi said...

Looks lovely! I have been wanting to bake mooncakes but have been too lazy! :D

Anonymous said...

1st baked d mooncake n follow exactly in d recipe and the skin become hard instead soft skin after few days in d air tight container. Is it because of cold weather in australia. Pls adv. Beth.

Anonymous said...

hi, realise that all the follower posts are disappeared.
Just check whether this is the intention?

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