oshlo.blogspot.com - When I first saw this recipe at Zoe's blog, I thought it's really interesting as it differs from the usual mooncakes which use lotus paste as fillings and I bookmarked it right away! :) When I saw it at Karen's blog few days ago, I was even more determined to try it out!
This baked custard mooncakes are really popular in Hong Kong and are selling like hot cakes! Thanks to Master Chef Ye ( 葉潤發師傅) who is the creator of this delectable pastry mooncake. He was inspired by the Fried Custard Bun (炸奶黃包)which was so well received in the hotel restaurant where he used to work and successfully created the mooncake version after his tenth attempt.
The mid-autumn festival is just around the corner, here's wishing everyone ä¸ç§‹èŠ‚å¿«ä¹!
Baked Custard Mooncakes 强力推è酥皮奶黄月饼
(recipe adapted and modified from blogger friends' blogs- Bake for Happy Kids and Luv Sweet and Savory)
Ingredients: (makes 14 pieces using 50g mooncake mould )
Smooth and Milky Custard Filling (Makes about 300g)
25g butter, softened at room temperature (I used 30g)
60g caster sugar
3 egg yolks from 80g eggs, roughly beaten (I used one whole egg 65g)
1 tbsp condensed milk (I used 25g)
40ml cream (I omitted)
60ml coconut milk (I used 100g Ayam brand's coconut milk)
20g all purpose flour (I used organic unbleached flour)
15g custard powder
10g tapioca flour (I used potato starch)
奶黄馅ææ–™:(我用50克的月饼模åšäº† 14个 )
25g 牛油 ( 我用30克 )
60g 幼糖
3粒蛋黄å–之80克蛋 (我用一粒65克全蛋液)
一大匙炼乳 (我用25å…‹)
40æ¯«å‡ å¥¶æ²¹ (我没放)
100æ¯«å‡ æ¤°å¥¶ (我用100å…‹Ayam牌å的椰奶)
20å…‹ 普通é¢ç²‰ (æˆ‘ç”¨æœ‰æœºæ— æ¼‚ç™½é¢ç²‰)
15å…‹ å¡å£«è¾¾/å‰å£«ç²‰
10å…‹ 木薯粉(我用马铃薯淀粉)
Methods 方法 : 1. In a small bowl, combine flour, custard powder and potato starch. In another bowl, use a wooden spoon, beat the butter and sugar until light and combined. While beating, add egg gradually and beat until combined. Beat in condensed milk, cream and coconut milk. Sift flour mixture into the egg yolk mixture and mix until combined. 1。在一个å°ç¢—里,æ··åˆé¢ç²‰,å‰å£«ç²‰å’Œé©¬é“ƒè–¯æ·€ç²‰。å¦ä¸€ä¸ªç¢—,用木勺,æ…拌牛油和糖直到蓬æ¾。é€æ¸åŠ 入鸡蛋打至混åˆ,å†åŠ 入炼乳,奶油和椰奶,æ…æ‹Œå‡åŒ€。æ··åˆç²‰ç±»ç›å…¥è›‹é»„糊ä¸æ‹ŒåŒ€。
2. Pour the mixture into a heat resistance container and steam over medium heat for 25 mins with stirring in every 5 mins. Set aside for mixture to cool a little. 2。将拌好的奶黄馅糊倒入钢碗,放入水滚的蒸锅ä¸è’¸çº¦25分钟,蒸的过程,æ¯5分钟è¦æ…拌一次, 让馅å‡åŒ€çš„蒸熟。放一æ—ç¨å¾®å¾…冷。
3. While the custard is still warm, wear a vinyl glove (powder free and food service grade) to massage it until smooth. Then wrap it in cling wrap and chill it in the refrigerator for about half an hour. Mixture can be kept in the fridge up to a week before baking.
Buttery Mooncake Pastry
100g butter, softened at room temperature (I used 120g)
30g shortening, (I omitted)
90g icing sugar (I reduced to 60g)
1 small egg, 60g, roughly beaten (I used 65g)
220g all purpose flour (I used organic unbleached flour)
35g custard powder
1/4 tsp baking powder
月饼皮ææ–™: 100å…‹ 牛油,软化在室温下(我用120å…‹) 30å…‹ 白油,(我没放) 90å…‹ 糖粉(我用60å…‹) 1粒蛋 60å…‹,ç¨å¾®æ…打 (我用65å…‹) 220å…‹ ä¸ç‹é¢ç²‰ (æˆ‘ç”¨æœ‰æœºæ— æ¼‚ç™½é¢ç²‰) 35å…‹ å¡å¼è¾¾/å‰å£«ç²‰ 1/4å°èŒ¶åŒ™ å‘粉
Egg wash for surface:
1 egg yolk + 1 tsp milk, mix well and strained.
蛋液:
蛋黄1个 + 1汤匙牛奶, æ…æ‹Œå‡åŒ€åŽè¿‡æ»¤。
1. Using an electric mixer, cream butter and sugar until light and fluffy. While beating, add beaten egg gradually and beat until well combined. (I used a hand whisk to beat)
1。用电动æ…拌器,æ…打牛油和糖直到蓬æ¾。é€æ¸åŠ 入鸡蛋打至混åˆ。(我用手æ…拌器)
2. Sift flour, custard powder and baking powder into the butter mixture and mix until incorporated. Using your hand, mix mixture together and combine them to form a dough. Wrap dough with cling wrap and let it rest in the fridge for at least 1 hour. 2。å†ç›å…¥é¢ç²‰,å‰å£«ç²‰,泡打粉,æ…拌至混åˆ。用手形æˆä¸€ä¸ªé¢å›¢。é¢å›¢åŒ…好ä¿é²œçº¸,放进冰箱休é¢è‡³å°‘1å°æ—¶。
3. Divide the custard filling into 20g each and pastry dough into 30g each. Shape each into balls. Set aside. (I added 5g more to each pastry dough as there were still quite a bit left after dividing and I didn't want to waste it.)
3。将奶黄馅分æˆæ¯ç²’20å…‹,饼皮分æˆæ¯ç²’30å…‹,æ“圆。(分割完åŽ,饼皮还有剩蛮多的,为了ä¸æµªè´¹,æ¯ä»½é¢çš®æˆ‘å¤šåŠ äº†5å…‹。)
4. Using a lightly floured hand, flatten a portion of pastry dough into a flat and round circle. Place a custard ball in the middle of the flatten dough. Enclose the custard filling inside the pastry and roll them into smooth balls. (I put each pastry dough in between 2 layers of cling wrap, press it flat, remove the top layer of cling wrap and place the custard filling on the pastry dough. enclosed and roll into balls.)
4。手粘些手粉,将饼皮æŸå¹³æˆåœ†å½¢。包入一粒馅料拌圆。(我将一份饼皮,用ä¿é²œè†œä¸Šä¸‹åŒ…ä½,å†ç”¨æ‰‹åŽ‹æ•´æˆå¤–薄内厚的饼状,å†åŒ…入奶黄馅。包裹时隔ç€ä¿é²œè†œæ“作,ç‰é¥¼çš®å°å£æ—¶å†æ‹¿æŽ‰。)
5. 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. Press out onto baking tray laid with baking paper. (I floured my hand each time before rolling the ball and putting it into the mooncake mould.)
5。月饼模刷上手粉åŽ,月饼放进模里,å‡åŒ€æ–½åŠ›çš„压出刻花形状,立在垫有烘焙纸的烤盘上。(在æ¯ç²’月饼放进模里之å‰,我的手粘些手粉,æ“在月饼上。)
6. Preheat the oven to 175°C or 160°C fan forced. Brush with a thin layer of egg wash and bake for 25 mins. Allow the mooncakes to cool slightly on the tray for 10 mins and transfer them to a wire rack to cool completely. (I baked at 160°C using traditional pulse function for my brandt oven for 10 minutes, remove from oven to cool for 10 minutes, apply another thin layer of egg wash, return to the oven and bake for 15 minutes.)
6。月饼刷上æžè–„的蛋液,放进烤箱以175æ‘„æ°åº¦æˆ–160æ‘„æ°åº¦ä¸Šä¸‹ç«çƒ¤25分钟。让月饼在烤盘上ç¨å¾®å†·å´10分钟,å†è½¬ç§»åˆ°å‡‰ç½‘完全冷å´。 (我的烤箱用160℃上下ç«çƒ¤10分钟,从烤箱å–出,冷å´10分钟åŽ,å†åˆ·ä¸Šç¬¬äºŒå±‚æžè–„的蛋液,放回烤箱继ç»çƒ¤15分钟。)
7. Allow the mooncakes to rest in room temperature before serving. The mooncakes are cookie-like when they are freshly baked and will develop into moist and tender pastry after subsequent days. 7。月饼冷å´åŽå°±å¯ä»¥äº«ç”¨。当天烤好的饼皮是酥脆的,隔天就开始软化了。
Notes 笔记:
1. This custard mooncakes can be kept in the room temperature for 3 days. It can be kept in the refrigerator for 2 to 3 weeks.
1。烤好的月饼室温下å¯æ”¾3天,冰箱冷è—约å¯ä¿å˜2~3周
2. If you are consuming the mooncake the next day or after, suggest that you put it into the oven to re-bake at 160 degrees Celcius for 5~6 minutes. After it has cooled down, the crust will be crispy just as it was freshly baked.
2。隔天以åŽçš„月饼,å¯åœ¨é£Ÿç”¨å‰,放进烤箱以160æ‘„æ°åº¦çƒ¤çº¦5~6分钟,é™æ¸©åŽå°±ä¼šæ¢å¤é…¥åº¦ 。
3. The pastry dough must not be too thin, otherwise you will not be able to achieve a cookie-like crust.
3。月饼皮ä¸èƒ½å¤ªè–„,太薄就ä¸é…¥äº†。
1. Click here for Healthy All Natural Snow-skin Mooncake å¥åº·å…¨å¤©ç„¶æ料冰皮月饼
2. Click here for Baked Chocolate Mooncakes 巧克力烤皮月饼
3. Click here for Fish Doll Mooncake 简易鱼儿公仔饼
4. Click here for Rainbow Snowskin Mooncakes 彩虹冰皮月饼 5. Click here for Shanghai Mooncakes 上海月饼

I am linking this post to Best Recipes For Everyone August Event : Mooncakes, hosted by Fion of XuanHoms' Mom Kitchen Diary
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”
编写或翻译食谱需è¦æ—¶é—´å’Œç²¾åŠ›çš„,请ä¸è¦å¤åˆ¶æˆ–将它作为自己的食谱。å¦‚æžœä½ æƒ³åˆ†äº«åœ¨æˆ‘éƒ¨è½æ ¼çš„任何食谱,请æ供在这里的相关链接,谢谢。"
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