I had bookmarked this recipe the moment I saw Zoe's post last year. Finally got down to making this buttery and fragrant mooncake this year!
These baked custard mooncakes were very popular in Hong Kong since a few years back. They are so popular and received such overwhelming demand that online orders from The Peninsula, Hong Kong for limited edition of these mini custard mooncakes are sold out!
With the mid-autumn festival coming soon, why not include this in your mooncake bakes!
Baked Custard Mooncake
recipe adapted from Bake for Happy Kids
makes 14-15 pieces using a 50g mooncake mould (30g dough : 20g filling)
For the Smooth and Milky Custard Filling (makes about 300g)
Ingredients:
25g unsalted butter, softened at room temperature
60g sugar
3 egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn condensed milk
40ml cream, containing 35% fat
60ml coconut milk (I used Ayam brand coconut milk)
20g plain flour
15g custard powder
10g tapioca flour
Method:
1. In a small bowl, combine flour, custard powder and tapioca flour.
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking)
For the Buttery Mooncake Pastry
Ingredients:
100g unsalted butter, softened at room temperature
30g shortening
90g icing sugar
1 egg, roughly beaten
220g plain flour
35g custard powder
1/4 tsp baking powder
For the Egg Wash
1 egg yolk + 1 tbspn milk, mix well
Method:
1. Using an electric mixer, cream butter, shortening and sugar until light and fluffy. While beating, add beaten egg gradually and beat till well combined.
2. Sift flour, custard powder and baking powder into the butter mixture and mix till incorporated. Using your hand, mix mixture together and combine them to form a dough.
3. Wrap the dough with cling wrap and let it rest in the fridge for at least 1 hour.
4. Divide the custard filling into 20g each and the pastry dough into 30g each. Shape each into balls. Set aside.
5. Using lightly floured hand, flatten a portion of the pastry dough into a round disc. Place a custard ball in the middle of the flattened dough. Enclose the custard filling inside the pastry and roll them into smooth balls.
6. Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Unmould and arrange on lined baking tray.
7. Preheat oven to 175C or fan forced 160C. (I preheated mine to 180C)
8. Brush mooncake gently with a thin layer of egg wash and bake for 25 minutes. (At the 22nd minute, I took out the mooncake and apply another thin layer of egg wash, then bake for another 3 minutes.)
9. Allow the mooncakes to cool slightly on the tray for 10 minutes before transferring to a wire rack to cool completely.
10. Allow mooncakes to rest in room temperature before serving. The mooncakes are cookie-like when freshly baked and will develop into moist and tender pastry after subsequent days.
Note:
- The pastry dough should not be too thin or you will not get a cookie-like pastry.
- You can chill the shaped mooncake before baking. Doing this will also help to retain the shape better.
- If not consuming the day it is baked and prefer a crispy crust, you can heat it in the oven at 160C for 5 minutes first.
- Baked custard mooncake can keep at room temperature for up to 3 days. Beyond that have to keep in the fridge, for up to 3 weeks. Heat in oven at 100C for 10 minutes to get the crust to be crispy before consuming.
Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.
With the mid-autumn festival coming soon, why not include this in your mooncake bakes!
Baked Custard Mooncake
recipe adapted from Bake for Happy Kids
makes 14-15 pieces using a 50g mooncake mould (30g dough : 20g filling)
For the Smooth and Milky Custard Filling (makes about 300g)
Ingredients:
25g unsalted butter, softened at room temperature
60g sugar
3 egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn condensed milk
40ml cream, containing 35% fat
60ml coconut milk (I used Ayam brand coconut milk)
20g plain flour
15g custard powder
10g tapioca flour
Method:
1. In a small bowl, combine flour, custard powder and tapioca flour.
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking)
For the Buttery Mooncake Pastry
Ingredients:
100g unsalted butter, softened at room temperature
30g shortening
90g icing sugar
1 egg, roughly beaten
220g plain flour
35g custard powder
1/4 tsp baking powder
For the Egg Wash
1 egg yolk + 1 tbspn milk, mix well
Method:
1. Using an electric mixer, cream butter, shortening and sugar until light and fluffy. While beating, add beaten egg gradually and beat till well combined.
2. Sift flour, custard powder and baking powder into the butter mixture and mix till incorporated. Using your hand, mix mixture together and combine them to form a dough.
3. Wrap the dough with cling wrap and let it rest in the fridge for at least 1 hour.
4. Divide the custard filling into 20g each and the pastry dough into 30g each. Shape each into balls. Set aside.
5. Using lightly floured hand, flatten a portion of the pastry dough into a round disc. Place a custard ball in the middle of the flattened dough. Enclose the custard filling inside the pastry and roll them into smooth balls.
6. Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Unmould and arrange on lined baking tray.
7. Preheat oven to 175C or fan forced 160C. (I preheated mine to 180C)
8. Brush mooncake gently with a thin layer of egg wash and bake for 25 minutes. (At the 22nd minute, I took out the mooncake and apply another thin layer of egg wash, then bake for another 3 minutes.)
9. Allow the mooncakes to cool slightly on the tray for 10 minutes before transferring to a wire rack to cool completely.
10. Allow mooncakes to rest in room temperature before serving. The mooncakes are cookie-like when freshly baked and will develop into moist and tender pastry after subsequent days.
Note:
- The pastry dough should not be too thin or you will not get a cookie-like pastry.
- You can chill the shaped mooncake before baking. Doing this will also help to retain the shape better.
- If not consuming the day it is baked and prefer a crispy crust, you can heat it in the oven at 160C for 5 minutes first.
- Baked custard mooncake can keep at room temperature for up to 3 days. Beyond that have to keep in the fridge, for up to 3 weeks. Heat in oven at 100C for 10 minutes to get the crust to be crispy before consuming.
Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.
Yum ! I smell very nice fragrance! I love these based custard mooncakes too. This year I tried this filling with pandan snowskin.
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ReplyDeleteYour mooncakes look so good that I am tempted to try and bake them. But i will like to ask, did you use 3 whole egg yolks or just 1 whole egg for the custard filling? Or is it 3 whole eggs? And why do we need to wear gloves when kneading the custard filling? Thanks!
Hi Joanne, the original recipe uses 3 yolks but I tweaked the recipe and used 1 whole egg instead. I prefer to use gloves for hygiene and ease in kneading.
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