Hello everyone, I'm Amanda, Welcome to amandatastes
I made kinds of moon cakes in the past years.
The moon cake I'm gonna make today is very popular recently
and many people ask me to do: Custard mooncake with running egg yolk filling
Making mooncake is a delicate work
Let's do it step by step.
First we need salted egg yolks
I like buy the raw salted eggs and crack the yolks out by myself
After washing the yolks, steam them
[Ingredients for egg yolk filling]
Then we are making the running egg yolk filling
Put milk powder into a big bowl, sugar, and cream
Mix it
put one slice of cheese, the one you could get from any grocery store
Now, the yolks are cooked. I steamed 5 of them.
Running egg yolk filling needs 3 of them.
mash the 3 yolks by spoon throughly
put it into the mixture we just made (milk powder, cheese, sugar and cream)
microwave for about 45 sec
make it warm and melted
until it looks smoothly and evenly
if you think it is not smoothly enough, sieve it
now freeze the running egg yolk filling until hard
Now let's make the custard filling
Let's crack the egg and whisk till fluffy
Sieve the cake flour and add it into the egg mixture
Mix evenly until the paste becomes thick
The leftover duck egg yolk from before
Mash both
In a small pot, mix in cream and butter
turn on low heat until cream starts to simmer
whisk in the simmering cream into the paste
Put in a slice of cheese
fine sugar
Milk powder
Mix slightly
At this point the batter is warm so the slice of cheese will melt
Now add the mashed duck egg yolk into the mixture
mix it and if you have vanilla you can add a little
to add some flavour
don't worry about the rough in the mixture
pour the mixture into a pan and use a low flame
stir it rapidly while heat it
you need choose a even heating pan and keep stirring
your arm may feel sore. Hold on a moment
during the process you can see the mixture become increasingly thick
finally turn into a paste
you can feel it become very dry when you scratch it with scraper
put the mixture into a bowl, cover with plastic wrap
the film should stick to the surface of the custard
refrigerate it.
now let's make Pastry of mooncake
soft the butter
use an egg whisk to cream it
just to make it smooth
then pour into honey
and condensed milk
mix it
then use cake flour and corn starch
sieve out into the bowl
use scraper to make the mixture into a paste
now the paste is wet
we need to put it on a preservative film
cover and let stand for 30min or 1h
now the Running egg yolk filling has become a little bit hard
I turn it into a small bag
make it into a square shape
make it easy to separate later
put into frozen again
now the Custard has already cooled down
let's separate it into small portion
measure it into 28g each
mooncake have a stick demand of measurement
you can make 15 mooncakes based on the ingredient I provide
scroll each one into a ball
put back into fridge
now the Running egg yolk filling has been hard enough
take it out of the bag
cut it
be quick before it melt
cut into 15 portions
2 times one side and 4 times the other
now each portion should weight 8g
put it back into frozen immediately
after it has been really hard
we can put the Running egg yolk filling into the custard
take a portion of custard
flatten it and shape it like a bowl
put a portion of Running egg yolk filling into it
use the curve of your hand to shape it
then scroll it into ball
after all finished
put all of the balls into frozen
wait for it to be thick
now let's separate the Pastry of mooncake
the paste should have already been awake
measure 15g each
it's better to have an even portion
scroll each portion into ball
cover with plastic wrap
utill the inner custard totally frozen
then we can make the mooncake
take a portion of paste, flatten it in your hands
put one ball of custard into it
use your thumb to hold the custard
use another hand's curve to move the pastry
slowly gather the pastry
finally finish it carefully
the pastry is thin but extended
it's like the feeling of plasticine
so you can move it with your finger
make sure there is no crack on the surface
and check whether every part is even
then take this beautiful
bowknot covered, and baby pink mooncake mould out
this is how this work
find one shape you prefer
put the flower part down side
insert it into the mould
find two knots on it
stick it to the two holes on the mould
turn the mould and fix it
scroll the mooncake in flour
scroll it in your hands tenderly
turn it into oval
put the mooncake into mould
press the mould evenly
in the bakery paper
then you have your mooncake
the mooncake is soft when you just finished
we need to put it back into frozen again
till it become really hard
let's preheat the oven
about 220℃ to 230℃
it may make the mooncake a little bit dry while freezing
you can spray some water on it
then put it into oven
set about 3mins to 4mins
prepare an egg yolk meanwhile
add a big spoon of water in in and stir it
take the mooncake out
cover the mooncake with the egg yolk
it's better to use a hair brush than a silicon brush
make sure to reduce egg yolk by the edge of the bowl
add a thin layer on the mooncake
then put back into oven for 8 mins
the you can take it out
because the inner parts are all cooked
we just need to cook the pastry
the pastry is very dry when you just finished
and it is normal that the surface is coloured unevenly
you need to let it stand for one night till the oil goes back to the pastry
the pastry will become soft
now it's ready to serve
it's express a great smell of latte while you cut it
combine with a smooth flavour of Running egg yolk
you can put the mooncake into microwave for 20s before you eat it
just to make it looks better
you will not feel greasy because of the Running egg yolk
it has a rich taste due to the complex combination
hope everybody enjoy
this is all for today
it's not very difficult, right?
wish everyone can make their own mooncake successfully
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bye!