Sew Much Fun to Give: Custard Mooncake Recipe

Custard Mooncake Recipe

Ingredients:

For the Custard Filling:

160 grams milk

65 grams melted butter

1 whole egg + 3 egg yolks

100 grams sugar

40 grams cake flour

25 grams milk powder (optional, can be replaced with 2 tsp vanilla extract)

For the Snow Skin Dough:

Instructions:

1 Make the Custard Filling:

In a medium bowl, whisk together the whole egg, egg yolks, melted butter, and milk.
In a separate bowl, whisk the cake flour, sugar, and milk powder (or vanilla extract).
Gradually add the dry ingredients to the wet ingredients, whisking until smooth and free of lumps.
Strain the custard mixture into a saucepan and cook over low heat, stirring constantly, until the mixture thickens and resembles scrambled eggs. This will take about 6-10 minutes.
Pour the custard into a container, cover with plastic wrap, and chill in the refrigerator for at least 3 hours, or until completely set.

2 Make the Snow Skin Dough:

In a large bowl, whisk together the glutinous rice flour, rice flour, cornstarch, and confectioners' sugar.
Combine the milk, vegetable oil, and vanilla extract in a separate bowl.
Gradually add the wet ingredients to the dry ingredients, mixing with a dough whisk or spatula until a shaggy dough forms.
Knead the dough on a lightly floured surface for a few minutes until smooth and elastic.
Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.

3 Assemble the Mooncakes:

Dust your work surface with cornstarch.
Divide the custard filling and snow skin dough into 8 equal portions.
Roll each portion of dough into a ball.
Flatten each dough ball into a disc.
Place a portion of custard filling in the centre of the dough disc.
Wrap the dough around the filling, pinching the edges to seal.
Gently roll the filled mooncake ball in your palm to smooth out the surface.
Lightly press a mooncake mould onto the top of the mooncake to imprint a design.

4 Bake the Mooncakes (Optional):

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Brush the tops of the mooncakes with a beaten egg yolk (for a golden brown colour).
Bake for 10-15 minutes, or until the crust is slightly set.
Let the mooncakes cool completely before storing.

Tips:

You can use canned condensed milk instead of milk powder in the custard filling.
If you don't have a mooncake mould, you can use a fork to create a decorative pattern on the top of the mooncakes.
The mooncakes can be stored in an airtight container in the refrigerator for up to a week.

Nutrition Information (per mooncake):

Enjoy your delicious homemade Custard Mooncakes!

Sew Much Fun to Give