Lava Custard Mooncake
Ingredients: salted egg yolk, unsalted butter, whipping cream, gelatin powder, sugar · 180 min cook time · 250kcal · ₩15,500
Ingredients
4ea salted egg yolk, 14g unsalted butter, 68g whipping cream, 3g gelatin powder, 17g sugar, 7.5g milk powder, 30g American cheese, 120g milk, 3ea egg yolks, 32g cake flour, 5drops red food coloring, 91g room temperature unsalted butter, 80g icing sugar, 1ea egg yolk, 30g whipping cream, 0.25tsp salt, 0.5tsp vanilla extract, 6drops orange food coloring, 200g cake flour, 20g cornstarch, 2tsp water
Instructions
1. Bake the salted egg yolks in a 360°F (182°C) oven for 12 minutes.
2. Combine 14g of unsalted butter, 68g of whipping cream, 3g of gelatin powder, 17g of sugar, 7.5g of milk powder, and 30g of American cheese in a saucepan.
3. Press 2 of the baked salted egg yolks through a fine sieve into the saucepan. Make sure to scrape the bottom of the sieve to avoid waste.
4. Put the saucepan over a low heat stove and stir for a few minutes until the butter and cheese are melted. Turn off the heat.
5. Pour the mixture into a piping bag. This mixture is very fluent, so make sure you hold the opening and carefully take the piping bag out.
6. Squeeze the filling into a silicone mold. Each one should be about 7g. You can use a scale to be precise. If you don't have round silicone molds, square ones will also work.
7. Put the molds in the freezer overnight.
8. Separate 3 egg yolks from the whites. If you don't know what to do with the egg whites, you can use one whole egg instead.
9. Add 80g of sugar, 120g of milk, and 42g of melted butter to the egg yolks. Make sure the milk is not too cold, otherwise the butter will clump up.
10. Sift in 32g of cake flour and 15g of milk powder. Stir until no lumps.
11. Press the remaining 2 salted egg yolks through a sieve into the mixture. Optionally, add 5 drops of red food coloring to give separation to different layers for better presentation.
12. Mix well and pour it into a saucepan, letting it go through a sieve again to get rid of any lumps.
13. Turn the heat to low and stir constantly for 5 to 6 minutes. In the first 4 minutes, the mixture's consistency will not change. But when it is about 5 minutes, the liquid becomes lumpy. You have to speed up the stirring to make sure nothing sticks to the bottom. Continue to stir for a minute until the mixture becomes non-stick and separates from the bottom of the saucepan.
14. Transfer the filling into a container and chill it in the fridge overnight to firm it up.
15. The next day, take the custard filling out of the fridge. It has firmed up a lot. Divide it into 16 even pieces, 18g each. Roll each one into a ball. Cover them so they don't dry out.
16. Take the lava filling out of the freezer and pop them out of the mold.
17. Poke a hole in the middle of the custard filling and stick the lava filling in. Carefully wrap it. Do that to all 16 of them. If you made a square filling, round it a little bit before wrapping.
18. Place them in the freezer for 2 hours to keep them nice and cold.
19. For the wrapper, you will need 91g of room temperature unsalted butter and 80g of icing sugar. Whisk them until fluffy. You could use granulated sugar, but it will take some time to whisk until dissolved. Use a spatula to scrape the side so you can incorporate everything well.
20. Continue by adding 30g of whipping cream, 1 egg yolk, 1/4 tsp of salt, 1/2 tsp of vanilla extract, and optionally, 6 drops of orange food coloring. Stir well.
21. Sift in 20g of cornstarch and 200g of cake flour. Switch to a spatula and mix until you don't see any dry flour. This will take only 2 minutes. Don't overmix because we don't want it to be doughy.
22. Cover the dough and let it rest in the freezer for 20 minutes. Once the butter is chilled, it should be non-stick.
23. Divide the wrapper dough into 16 even pieces, about 25g each. Use a scale to be precise. Then roll each one into a ball and cover them so they don't dry out.
24. Take the filling out of the freezer. They are cold and firm, but not rock hard, perfect for wrapping. Grab a wrapper dough, poke a hole in the middle and shape it into a small little bowl. Place the filling in. Use your four fingers and your thumb to squeeze around and push the wrapper up. When you get to the very end, push and seal it completely. Roll it in between your hands to make it perfect. Set it aside.
25. Brush the mooncake pattern with flour to prevent sticking. Take a mooncake ball and coat it with a little bit of cake flour as well. Shake off the excess. Shape the ball into a cylinder so it is easier to put into the mooncake presser. Then gently press it down onto a baking pan that is lined with baking paper. Stay there for a couple of seconds to establish the shape. Then release it.
26. Preheat the oven to 360°F (182°C). While waiting, quickly mix 1 egg yolk with 2 tsp of water. Brush the egg yolk onto the surface of the mooncake. Don't brush too much at once, just need a thin layer. Make sure you brush the side as well.
27. The oven is preheated. Bake the mooncakes for 8 minutes. Take it out and brush another layer of egg yolk. This time, you will only need to brush the top. Put it back into the oven and bake for 6 to 8 more minutes. Every oven is different. You should stay next to the heat and keep an eye on the mooncakes. The filling is cooked already, we just want to cook the wrapper. Mine took about 6 minutes.
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