How to Make Favorite Salted Egg Yolk Custard Mooncakes (蛋黃奶皇月餅)

Hey everyone, it's Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, How to Prepare Super Quick Homemade Salted Egg Yolk Custard Mooncakes (蛋黃奶皇月餅). One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

In regards to cooking, it's very important to keep in mind that everybody else started somewhere. I do not know of one person who came to be with a wooden cooking spoon and ready to go. There is a lot of learning that needs to be done as a way to develop into a prolific cook and then there is obviously room for improvement. Not only do you need to begin with the basics in terms of cooking however, you nearly need to start when understanding how to cook a new cuisine such as Chinese, Chinese, Thai, or Indian food.

The same is true for lunches whenever we usually resort to a can of soup or even box of macaroni and cheese or any other similar product as opposed to putting our creative efforts into making an instant and easy yet delicious lunch. You will notice many ideas in this guide and the expectation is that these ideas won't only get you off to a terrific beginning for finishing the lunch rut most of us seem to find ourselves in at some point or another but and to test new things all on your own.

Lettuce wraps. All these mike delightfully flavorful lunch snacks as well as the filling can be prepared ahead of time, which renders only re-heating the filling and wrapping when you're ready to eat. This is just a fun lunch to share with your kids also it teaches them that lettuce is a great deal more elastic than people frequently give it credit for being. Some individuals decide to go with some teriyaki inspired satisfying; my children enjoys taco inspired fillings for our lettuce rolls. You're absolutely free to think of a favourite satisfying of one's individual.

Many things affect the quality of taste from Salted Egg Yolk Custard Mooncakes (蛋黃奶皇月餅), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salted Egg Yolk Custard Mooncakes (蛋黃奶皇月餅) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salted Egg Yolk Custard Mooncakes (蛋黃奶皇月餅) is 20 medium mooncakes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Salted Egg Yolk Custard Mooncakes (蛋黃奶皇月餅) estimated approx 4 hours.

To get started with this recipe, we must first prepare a few components. You can have Salted Egg Yolk Custard Mooncakes (蛋黃奶皇月餅) using 19 ingredients and 32 steps. Here is how you can achieve it.

These custard-filled mooncakes are perfect for celebrating the Mid-Autumn Festival with friends and family. The mooncake crust is more similar to a cookie crust than the traditional mooncake crust with lye water and golden syrup. This recipe makes 20 medium mooncakes using a 75g mold.

Ingredients and spices that need to be Get to make Salted Egg Yolk Custard Mooncakes (蛋黃奶皇月餅):

1. Salted Egg Yolk Custard Filling
2. 35 g cake flour
3. 40 g custard powder
4. 35 g milk powder
5. 100 g sugar
6. 20 ml evaporated milk or full fat milk
7. 170 ml coconut milk
8. 2 eggs (set aside some for egg wash)
9. 80 g unsalted butter (softened, cubed)
10. 5-6 salted egg yolk (optional)
11. Mooncake Crust
12. 500 g cake flour
13. 220 g unsalted butter (or 2 sticks; softened, cubed)
14. 50 ml evaporated milk or full fat milk
15. 36 g custard powdder
16. 100 g powdered sugar
17. 1 egg
18. 1 tiny bit of dark soy sauce for egg wash
19. 1 tsp honey for glaze

Instructions to make to make Salted Egg Yolk Custard Mooncakes (蛋黃奶皇月餅)

1. Make the salted egg yolk custard filling.
2. Take 5-6 salted egg yolks and roll them in a bit of oil. Steam them for 15 mins.
3. After steaming the salted egg yolks when they are still warm, crush them with a fork. Set aside.
4. Mix the dry ingredients together: cake flour, custard powder, milk powder, and sugar.
5. From the two eggs, set aside some for the egg wash when baking the mooncakes.
6. Add evaporated milk, coconut milk, the remainder of the 2 eggs, and softened butter to the dry ingredients. Mix everything well. Keep the salted egg yolks aside.
7. Steam the custard filling for 15-20 mins.
8. When steaming is done, there will be a layer of oil. While the filling is hot, mix the butter/oil together with the crushed salted egg yolk back into the filling.
9. Place cooled filling on a piece of plastic wrap and form a long log shape. Wrap well to prevent leaking and drying out.
10. Place the custard filling in the fridge to chill for 2 hours at least.
11. While the custard is being chilled, let's make the mooncake crust pastry.
12. Mix together the dry ingredients first: cake flour, custard powder, and powdered sugar.
13. Add the unsalted butter, evaporated milk and 1 egg. Mix everything together.
14. Also place the pastry in the fridge until the custard filling is ready.
15. After chilling the custard filling for at least 2 hours, divide the filling and crust into equal portions by weighing them.
16. To make 20 mooncakes (75g each), divide the filling into 30g a piece and the crust into 45g a piece. Roll each piece into a small ball.
17. Prepare a large baking sheet and place a piece of parchment paper on top. This is for placing the mooncakes after stamping with the mold.
18. Place a piece of the crust pastry onto a small piece of plastic wrap. Roll flat or press flat with your hand into a circle of about 3-3.5 inch.
19. Place a piece of the custard filling onto the flatted crust pastry. Gather up the corners of the plastic wrap and twist at the top so the crust fully wraps around the custard filling and forms a tight ball.
20. Unwrap the mooncake dough from the plastic. Squeeze it a little to form a slightly oblong shape rather than a sphere. The longer shape helps putting into the mooncake mold easier.
21. Sprinkle the dough with a bit of flour. Place the dough into the mooncake mold.
22. Press the mold onto the mooncake on a flat, hard surface 4-5 times. Release the mooncake from the mold onto the baking sheet. Line the mooncakes neatly.
23. Once all the mooncakes are stamped with the mold, place the baking sheet into the fridge to chill for 30 mins.
24. Pre-heat the oven to 450°F.
25. After chilling the mooncakes for 30 mins, lightly brush all surfaces (top and sides) with the egg wash. Save some egg wash for a second brushing (can be less for mooncake tops only).
26. Place the moooncakes onto the oven's middle rack. Bake at 450°F for 6 mins.
27. Take the mooncakes out and let them cool down for 5 mins. Keep the oven at 450°F.
28. Add a tiny bit of dark soy sauce into the remainder of the egg wash. Use a small, clean paint brush to brush the egg wash onto the pattern of the mooncake surface. No need to brush the sides. This is to highlight the pattern for it to stand out more.
29. Bake the mooncakes at 450°F for another 6 mins.
30. Mix 1 tsp of honey with some hot water in a small bowl. Brush the warm mooncakes with the honey glaze.
31. Let the mooncakes cool down a bit. Enjoy!
32. Storage: I suggest placing the mooncakes into the fridge if you can't finish them all within 3 days. For a slightly crunchy crust on following days, reheat and toast the mooncakes for a few minutes before serving.

While this is by no means the end all be guide to cooking easy and quick lunches it's excellent food for thought. The hope is that this will get your own creative juices flowing so you can prepare wonderful lunches for the own family without needing to accomplish too terribly much heavy cooking from the approach.

So that is going to wrap this up for this special food Step-by-Step Guide to Prepare Quick Salted Egg Yolk Custard Mooncakes (蛋黃奶皇月餅). Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!