Crispy Custard Mooncake (脆皮奶黃月餅)

In the Chinese calender, 15th of August, it is a special day for us, this day we call it: Mid-Autumn Festival (中秋節), also known as Moon Festival or Mooncake Festival.

When we’re in our childhood, all the children will have at least one ‘lantern’ on our hand (it can be handmade or shop buy, the lantern have so many different shapes, like rabbit, starfruit, flowers, aeroplane or cartoon character as well…). It has a little candle lit inside the lantern, we played during the night time after we had our dinner, and the children will holding their own lantern and played all together. And we have so many fruits and cake like this mooncake to eat.

If you’re interest about the history of Mid-Autumn Festival, find out here:  Mid-Autumn Festival.

Crispy Custard Mooncake

Ingredients:    For Pastry  –     ( total: 540g, can make 20 cakes, 26g each )

  1. Butter                                 140g
  2. Self-raising flour                 240g
  3. Custard powder                 30g
  4. Icing sugar                         60g
  5. Egg (beaten)                      60g
  6. Milk powder                       16g
  7. Pinch of salt
  8. Egg wash                           1 egg yolk + 1 tbsp of water

For filling:

  1. Custard                       whole quantity from previous recipe

Method: 

  • Diced the butter and keep in the room temperature.
  • Sieved the flour, Cornflour, custard powder, milk powder and salt, set aside for later.
  • Rub the diced butter into the flour mixture by using your fingertips until it form like breadcrumbs.
  • Then add the beaten egg in and mix well.
  • Prepare one large cling film and lay on the work table, put the dough on it and use the cling film to roll the dough into a long sausage roll like, and wrap with the cling film.
  • Keep into the fridge to chill about 2 hours or overnight.
  • Before you make the cake, take the chilled dough and custard fillings from the fridge and leave on the kitchen table for at lease 2 hours.
  • Cut the pastry dough into 20 portions and about 26g each. *It is roughly, but if you want to make the cake bigger, you just measure the dough first and decide how many pieces you want and cut it into equal weight*.
  • Now cut the custard filling, just the same way to calculate from the pastry, but remember the weight of the filling must be heavier than the pastry.
  • Preheat the oven to 200°C/180°C (in fan oven).
  • Slightly press down the pastry and put one filling on top, and put this in between your thumb and your index finger, then push the pastry upward to wrap around all the fillings without any crack. Practice it few more cakes, you will get the concept and know how to make it. Next time I will take some pictures and show you, maybe it will clearly.
  • If you have the mooncake mould just like mine, it is perfect to mould the cake. But if you haven’t got the mould, you just make it like a ball shape and slightly press down when you put on the baking tray.
  • Put some flour into the mould and shake off the flour again, this is prevent too much flour and the pattern can’t show up. Put the cake inside and press down the cake into the four corner, not too harsh.
  • Then push the handle and release the cake out of it.
  • Put all the cakes on a lined baking tray, leave a gap between them. and put into the preheat oven for 10 minutes first.
  • Now prepare the egg wash, it just need to mix the egg and water together.
  • After the 10 minutes, take the whole tray out of the oven and brush the  egg wash mixture on each cake.
  • Turn down the temperature to 180°C/160°C (fan oven) and bake for another 10 minutes until all golden brown.
  • If you want the cake look more shiny, you can mix one part of sugar and one part of how water, brush it on each cake top. And let them cool down on a wire rack.
  • You can keep them into an airtight container for 2 to 3 days.
  • If the cake getting softer, you can put them back to the preheat oven for few minutes, it will become crispy again.

Note:

  • If you have ‘salty egg’ yolk, chop them into bite size and add it into the custard filling and mix well. It will be more favourable.
  • I will post more recipe about mooncake later, they have so many different types in nowaday.

2 thoughts on “Crispy Custard Mooncake (脆皮奶黃月餅)

    • Hi Joanna, thanks for stopping by this blog. Sorry for the late reply. I did make a mistake to let you confused. Actually, that’s not cornflour. It is icing sugar. Sorry about it. Have a happy baking. Pls, let me know your mooncake.🙂

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