Crispy Custard Mooncake II 2013 ( 脆皮奶黃月餅 II )
What is the difference between this custard mooncake with the one that I made from last year? I just can’t tell you , it is quite personal like.
The one that I made before was less cholesterol because it hasn’t got any salty egg yolks. If you don’t like it, skip the egg yolk, it will be fine. Anyway, I made some without egg yolk, those are for me because I need to watch out my cholesterol. But I did try one of them, the custard filling was nice and has the salty egg yolk fragrant. So for my opinion, try your best to buy the salty duck egg if you haven’t tasted it before. It is quite interesting, the salty duck egg has more flavour than the normal one. I heard some chefs prefer to use the duck eggs to make their own noodles, they emphasised that the noodles will be more tender, but it is true, lots of people did try it before and put their thumbs up as well.
Why do I try another version, because I like to test which one is better, and the main point is: This recipe are made by one famous ‘dim sum’ chef, who worked in this field for years. Now, he taught people in spare time after he retired. Thanks for his generous to share the recipe with us!
Crispy Custard Mooncake II 2013 ( 脆皮奶黃月餅 II )
This recipe adapted from here.
For the custard filling ingredient: ( can make 16 pieces, 19g each + the egg yolk )
- 50g Caster sugar
- 18g Self-raising flour
- 18g Custard powder
- 18g Skimmed milk powder
- 1 tbsp coconut flour
- 23g Light condensed milk
- 30g Egg
- 90g Coconut milk
- 7g Evaporated milk ( or use 97g coconut milk only )
- 40g Butter cubed
- 4 Salty duck eggs, quartered
- 1 Egg yolk + 1 tbsp water, mix for the egg wash
- 1 tbsp water + 1 tsp sugar, mix for the topping
For the crispy mooncake pastry ingredient: ( 16 pieces with 30g each )
- 65g Caster sugar
- 120g Butter
- 22g Egg
- 25g Evaporated milk
- 252g Self-raising flour
- 17g Custard powder
- For the filling: Mix sugar, flour, custard powder, milk powder and coconut flour all together, add condensed milk, egg and half of the coconut milk, use the spatula to mix to well combined. And the other half coconut milk evaporated milk and mix until without any lumps in the batter, add the last ingredient, cubed butter on top, pour into a well-oiled heatproof dish and steam over high heat for about 15 to 20 minutes until cooked. Let it cool down for about 10 minutes until warm enough to handle, by wearing a pair of plastic gloves to fold the custard until smooth. Roll into a long log and wrap with a piece of cling film and let it cool down completely, chill in the fridge for at least 2 hours or overnight.
- For the pastry: Put the sugar, butter in a mixing bowl, whisk until fluffy, add egg and evaporated milk, use plastic spatula to fold in, then add the sift dry ingredients , mix until well combine and knead it like a log, wrap with cling film, and chill for 2 hours or overnight.
- Steam the salted egg yolk with few dash of rice wine on top for 10 minutes over medium-high heat and cool down, each one divide into 4 pieces.
- Take the filling out from the fridge and slightly knead to smooth, divide into 16 pieces about 19g each, press flat in the middle and wrap a quartered salted egg yolk in and roll it like a ball, repeat the remaining.
- Take the pastry out from the fridge and slightly knead to smooth, divide into 16 pieces about 30g each, put one on a large piece of cling film, fold the cling film on top and use your palm to press down flat, tear the top layer away and place one filling on top, collect all the sides of cling film up and tighten together, take the cling film away and seal the pastry tightly and roll into a large oval shape, repeat the remaining mooncakes.
- Sprinkle some flours into the cake mould, shake away the excess flour and put one of the cake into the mould and press down with your fingers first to fit all the mooncake into the mould, press down by the mould’s handle for few times and push out the mooncake and arrange on a baking tray. repeat the rest of the mooncakes.
- Preheat the oven to 400°F/ 200°C/180°C (in the fan oven). or gas mark 6.
- Slightly brush the egg mixture on each of the mooncakes, bake on the middle shelf for about 5 minutes first.
- Take the tray out and make another egg wash again, let it rest for 10 minutes, and repeat another egg wash, then bake in the oven for 4 to 5 minutes until the top golden brown.
- Take the tray out and brush with the sugar syrup, back to the oven for 1 minutes, then turn off the oven, leave in the oven with the door open for about 3 minutes. Then take it out and cool down on a wire rack, serve warm.
- Remember the egg wash only a thin layer, it will make the mould pattern much clear.
- The salty duck egg will find it in the Chinese supermarket, but it is not necessary if you can’t find it near you.
- Brush the sugar syrup just for the glossy look.
- If you can’t find the cake mould like mine, just shape it like a ball shape and bake, it will be fine, the cake still delicious!
- When you shape the cake in the mould, remember to press down firmly, the pattern will be more clearly.
- You can put the mooncake back to a preheated oven for about 6 minutes to warm it up if the mooncake gets cold, the mooncake will get crispier.
- The mooncake will be quite fatty, so you need to control yourself although the cake is so yummy. 🙂
- You can check one of my post: Custard Snow Skin Mooncake for pictures and details, it showed you how to wrap the pastry around the filling.