LAVA CUSTARD MOONCAKE RECIPE RECIPES

Steps:

• Method – Lava Filling:
• 1. Melt the unsalted butter by placing it in a container set in hot water.
• 2. Mix the custard power, salt and icing sugar. Then stir in the melted unsalted butter and whipping cream.
• 3. Mix the gelatin powder with water, and melt the gelatin powder by placing it in a container set in hot water. Combine all of the above mixture.
• 4. Add a dash of Chinese rose wine to the salted egg yolk, put into the Airfryer baking tray bake at 120°C for 10 minutes. Then take out the salted egg yolk and knead into a paste.
• 5. Mix the salted egg yolk paste with the mixture and cook until all ingredients are melted.
• 6. Sieve the lava filling.
• 7. Divide the filling into 12 pieces each weighing 7g. Wrap the pieces separately in cling film and refrigerate for 2 hours until set.
• 8. Using the cling film, knead each piece of filling into a ball. Refrigerate for at least 1 day.
• Method – Custard Filling:
• 1. Add a dash of Chinese rose wine to the salted egg yolk, put into the Airfryer baking tray bake at 120°C for 10 minutes. Then take out the salted egg yolk and knead into a paste.
• 2. Sieve the cake flour, custard powder and milk powder. Then, add sugar and salt.
• 3. Mix the egg wash with the above powder mixture. Slowly stir in the coconut milk and condensed milk. Whisk until mixture is smooth and sieve.
• 4. Place the mixture on a large plate and put the butter on top. Steam over water for 5 minutes until the butter is melted. Stir well with a spoon. Steam for another 5 minutes and stir. Repeat 3 times. Steam the mixture for a total of 20 minutes
• 5. Add the steamed custard to the mashed salted egg then mix well, knead well by hand and cool down to room temperature then refrigerate until it hardens.
• 6. Divide the filling into 12 equal portions each weighing about 17g. Put one piece of chilled lava filling into each piece of custard filling and knead into a ball. Refrigerate.
• Method – Pastry:
• 1. Put the icing sugar and butter into a big bowl. Whisk well.
• 2. Stir in the egg wash, whipping cream and coconut milk.
• 3. Sieve the cake flour and custard powder into the mixture. Knead well. Wrap in cling film and refrigerate for at least 1 hour.
• Method – Lava Custard Mooncake:
• 1. Take the pastry dough out of the refrigerator. Divide it into portions weighing 28g each and knead into a ball.
• 2. Place the dough in a zip lock bag or under cling film. Then, flatten it into a circle with hand or rolling pin. The dough pieces should be thinner along the rim.
• 3. Wrap one piece of custard filling in the dough.
• 4. Sprinkle flour on the mooncake and mould. Knead into a cylinder and place it in the mould. Press lightly with hand.
• 5. Turn the mould upside down. Press 10 times and remove the mooncake.
• 6. Refrigerate the pressed mooncakes for 1 hour.
• 7. Preheat the Airfryer at 200°C for 10 minutes. Spray water on the mooncakes before placing them on the baking tray. Bake at 200°C for 5 minutes
• 8. Remove the baking tray along with the mooncakes. Brush on the egg wash. Let the mooncakes sit in room temperature for 10 minutes.
• 9. Brush on egg wash again and bake at 200°C for 4 minutes.
• 10. Remove the baking tray along with the mooncakes. Brush on the syrup. Put back into Airfryer and bake at 200°C for 1 minutes.
• Tips:
• Reheat the mooncakes in the Airfryer before consumption for better taste.
• Moon cake mold can be purchased at the baking shop
• Syrup can be made by mixing 1 part of granulated sugar with 1 part of hot water.