Custard Mooncake

It is very delicious,  I especially love the texture and flavour of the custard. The soft, thin pastry skin, flavoured with a hint of syrup is the best. It is interesting to do egg wash 3 times and  a syrup wash. I was tired in the end :)
Overall, it is something worth going through and I  would like to do it again next year.

Recipe from here

Makes 16 pieces
(50g mould, filling 20-23g, pastry skin 30-33g)

Ingredients
(Custard filling)
Castor sugar  60g
Cake flour  18g
Custard powder  18g
Milk powder  18g
Condensed milk  25g
Egg yolk  30g ( or whole egg)
Coconut cream ( premium)  100g
Salted butter  30g ( or unsalted butter with a pinch of salt)
Cheese powder ( Parmesan cheese)  10g
4 cooked salted egg ( mix in with a bit of rice wine, get it steamed until cooked. Cut it into very small pieces, mixes with 10g Parmesan cheese, set aside for later use).


Pastry Skin
Icing sugar  60g
Salted butter  120g
Beaten egg  25g
Coconut cream  25g
Cake flour  265g

Ingredients

Place one filling in

wrap and seal it up

goes in the mould

press downward

press and remove the mooncake out

just got out from the oven!
colour is light and pale.

Methods
To make Custard Filling:

 In a large bowl, sift through the cake flour, custard powder and milk powder.
Add in the sugar, come along the beaten egg, coconut cream, condensed milk and softened butter. Stir and mix each ingredient well one after another. (There should be no lumps appear in the mixture).

Pour the mixture into a shallow pan, get it steamed for 15-20 minutes, give it a quick stir for every 3 minutes during the session. When it is done, use a flat ladle to beat and fold the custard for 10 times. Let it cool for a bit.

Transfer to your food processor and pulse for a few seconds (in that way the custard texture would be very smooth).

Stir and mix in yolk pieces with the custard.   Gather to a long strip of dough and wrap in cling  wrap film, chill overnight for later use. ( I had it for only a few hours, it was well set).

Divide the dough into 16 pieces, 20-22g each, roll into balls, chill in the fridge for later use.


Mehtods
To make Pastry Skin

In a bowl, mix in butter and sugar, whisk to combine them well.
In two batches, add in the beaten egg. Gradually pour in the coconut cream, stir the mixture constantly.
Add in the sifted flour, use a spatula fold to bring everything together into a dough ( kneading is not needed here).
Roll the dough into a long tube, wrap and chill for 30 minutes.
Divide into 16 portions of 30-33g each, roll them into balls, set aside.


To asemble:

Wrap one filling with a pastry skin, dust a bit of cooked glutinous flour on the mould, place a dough in, press to remove mooncake out of the mould. Do that to the rest of it, sit them on the baking tray.
Cover and chill the mooncakes for 30 minutes, remove from the fridge.
Apply a thin layer of egg wash, bake at preheated oven of 250C for 5 minutes.
Remove out of the oven and then apply another thin layer of egg wash, let it rest on the counter for 10 minutes.
Another layer of egg wash, send it back to the oven for 4 minutes.
Remove out of the oven again, apply a layer of honey water, bake for 1 minute, and it is done.
( 1 tsp honey mixes with 1 tsp water)