lava custard mooncakes

Updated at: Thu, 17 Aug 2023 03:17:09 GMT

Step 1

Spray white wine onto ~9 salted egg yolks and bake at 360 F for 10 minutes. Then, mix in food mixer until crumbs.

Step 2

Combine white chocolate and whipping cream over hot water to melt. Then add salty egg yolks and mix until even.

Step 3

Place in the freezer. After slightly frozen, scoop it into a Ziploc bag and press it into a rectangular shape so it's easier to split later. Freeze for another 3 hours until completely frozen. (Note: While it's freezing, start making the custard)

Step 4

Combine sugar with eggs. Add salty egg yolks and combine.

Step 5

Sift low-gluten flour & milk powder & combine

Step 6

Add whipping cream and combine

Step 7

Pour into a pot, and continuously mix on low heat until the custard becomes hard. Turn off the fire once it is hard and place in plastic wrap. Cover tightly and place in refrigerator.

Step 8

Combine room temperature butter & powdered sugar with egg beater

Step 9

Add honey, oil, and egg yolks and mix.

Step 10

Sift milk powder and low-gluten flour and fold until it is one ball.

Step 11

Place in plastic wrap and put into the refrigerator

Step 12

Split custard into 20 g balls

Step 13

Divide the frozen lava into 5 g balls and continue freezing

Step 14

Press a hole in the custard and place the lava into each custard ball. Place the filling balls into the freezer.

Step 15

Split the mooncake skin into 25 g balls and flatten them out. Place the frozen filling ball into the skin and slowly push the skin up, covering the filling completely.

Step 16

Roll the mooncake into some flour to prevent sticking and use a mooncake mold to shape it.

Step 17

Place the finished mooncakes into the freezer until it is completely frozen.

Step 18

Preheat the oven to 400 F. Spray some water on the mooncakes to prevent cracking, and bake on the middle rack at 400 F for 4 minutes.

Step 19

Take out and brush some egg water on the top.

Step 20

Bake another 8-10 minutes until a golden brown.

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