The Mid-Autumn Festival, a time for family reunions and moon gazing, is incomplete without the iconic mooncake. This year, a decadent twist on the classic has taken the internet by storm: the lava custard mooncake. These aren't your grandmother's mooncakes; imagine a rich, creamy custard center that oozes molten gold upon the first bite, encased in a delicate, flaky crust. The perfect balance of sweet and subtly salty, these mooncakes are a sensory experience, blending traditional craftsmanship with a modern, irresistible appeal.
This year, skip the predictable and elevate your Mid-Autumn celebrations with these delightful treats. For a step-by-step guide on crafting your own lava custard mooncakes, from preparing the dough to achieving that perfect molten center, continue reading below! We'll walk you through each stage, ensuring mooncake perfection even for novice bakers.
Tools Needed
- Oven
- Saucepan
- Piping bag
- Silicone molds (round or square)
- Fine sieve
- Scale
- 50-gram mooncake presser (optional)
- Baking pan
- Baking paper
Ingredients
- Salted egg yolks: 4
- Unsalted butter: 14 grams
- Whipping cream: 68 grams
- Gelatin powder: 3 grams
- Sugar: 17 grams
- Milk powder: 7.5 grams
- American cheese: 30 grams
- Egg yolks: 3
- Milk: 120 grams
- Melted butter: 42 grams
- Cake flour: 32 grams
- Red food coloring: null
- Room temperature unsalted butter: 91 grams
- Icing sugar: 80 grams
- Egg yolk: 1
- Salt: 1/4 teaspoon
- Vanilla extract: 1/2 teaspoon
- Food coloring: null
- Cornstarch: 20 grams
- Water: 2 teaspoons
Step-by-Step Instructions
Step 1. Prepare the Lava and Custard Fillings
- Bake four salted egg yolks at 360°F (182°C) for 12 minutes.
- Combine butter, whipping cream, gelatin powder, sugar, milk powder, and cheese in a saucepan. Stir until melted.
- Press two baked salted egg yolks through a sieve into the saucepan. Stir well.
- Transfer the lava filling into a piping bag.
- Pipe 7 grams of lava filling into each silicone mold. Freeze overnight.
- Combine egg yolks, sugar, milk, melted butter, cake flour, and milk powder. Stir until smooth. Add red food coloring (optional).
- Cook the custard filling in a saucepan over low heat, stirring constantly for 5-6 minutes until thickened and nonstick.
- Chill the custard filling in the refrigerator overnight.
Step 2. Assemble the Mooncakes
- Divide the chilled custard filling into 16 pieces (18 grams each). Roll each into a ball.
- Remove lava filling from freezer and pop out of molds. Make a hole in the center of each custard ball and insert the lava filling. Wrap carefully.
- Cream together butter and icing sugar until fluffy. Add whipping cream, egg yolk, salt, vanilla extract, and food coloring (optional).
- Sift in cornstarch and cake flour. Mix until no dry flour remains.
- Chill the dough in the freezer for 20 minutes.
- Divide the chilled dough into 16 pieces (25 grams each). Roll into balls.
- Wrap each custard filling with a dough ball, using a mooncake presser (or shaping by hand).
Step 3. Bake the Mooncakes
- Preheat oven to 360°F (182°C). Brush mooncakes with egg wash (egg yolk and water).
- Bake for 8 minutes, brush with another layer of egg wash, and bake for another 6-8 minutes until golden brown.
Read more: Sugar-Free Red Date Cake: A Healthy Chinese New Year Treat
Tips
- Use a scale to measure ingredients precisely for best results.
- Work quickly when wrapping the fillings to prevent them from softening.
- If you don't have a mooncake presser, you can bake them round.
- Keep an eye on the mooncakes while baking, as oven temperatures may vary.
Nutrition
- N/A
FAQs
1. What makes lava custard mooncakes different from regular mooncakes?
Lava custard mooncakes feature a molten, flowing custard filling that contrasts with the traditional, firmer fillings found in classic mooncakes. This creates a unique textural and flavor experience.
2. Are lava custard mooncakes difficult to make?
While requiring some patience and attention to detail, the process is achievable for home bakers with basic baking skills. Following a good recipe carefully is key to success.
3. How long do homemade lava custard mooncakes last?
Homemade lava custard mooncakes, stored properly in an airtight container at room temperature, will generally last for 3-5 days. Refrigeration may extend their shelf life, but might affect the texture slightly.
Making lava custard mooncakes is a rewarding experience, blending tradition with a modern twist that’s sure to impress. These delightful treats are the perfect way to celebrate Mid-Autumn Festival, offering a delicious and unforgettable culinary adventure. So gather your ingredients, embrace the process, and enjoy the sweet rewards of your labor!