Molten Salted Egg Yolk Mooncake (Make 12 mooncakes; 50g each)
Salted Egg Lava Filling:
Coconut milk 18g
Whipping cream 20g
Unsalted butter (Melted) 8g
Milk powder 5g
Granulated sugar 8g
Cheese powder/ Beta carotene powder 1g
Grated salted egg yolk 15g
Salted Egg Custard Filling:
Whole egg 56g
Granulated sugar 48g
Coconut milk 52g
Whipping cream 16g
Cake flour 16g
Custard powder 10g
Milk powder 16g
Salt 0.5g
Grated salted egg yolk 40g
Unsalted butter 28g
Mooncake Dough:
Unsalted butter (Soften) 80g
Icing sugar 26g
Whole egg (room temperature) 33g
Cake flour 130g
Milk powder 20g
Almond flour 20g
Cheese powder/Beta carotene powder 2.5g
Others:
Chinese white wine
Grated Salted Egg Yolk:
1. Preheat oven to 180 degree Celsius.
2. Crack 4 - 5 salted egg, rinse salted egg yolk under running water, pat dry and place them on baking tray, spray them with Baijiu.
3. Bake in the preheated oven at 180 degree Celsius for 8-10 minutes.
4. Remove from oven and let them cool down. Grate salted egg yolks with a sieve and set aside.
Salted Egg Yolk Lava Filling:
1. Combine coconut milk, whipping cream, melted butter, granulated sugar, milk powder, and cheese powder in a deep container, whisk until combined.
2. Add egg yolk crumbs, blend the mixture with an immersion blender until smooth.
3. Transfer to piping bag, cut a very small slit at the tip of piping bag (about 1mm).
4. Pipe filling into silicon sphere mold (individual mold diameter: 2.2cm), freeze at least 4 hours or overnight.
5. Line a small metal bowl with parchment paper and fill it with baking beans, place it in a bigger bowl and fill the bigger bowl with water to about half full, freeze until water is frozen.
Salted Egg Custard Filling:
1. Combine sugar and eggs in a bowl, whisk to combine.
2. Add coconut milk and whipping cream, whisk to combine.
3. Add all dry ingredients, whisk until combine.
4. Add granted salted egg yolk and blend it with an immersion blender until smooth.
5. Sift mixture into a nonstick saucepan.
6. Cook over medium low heat, add butter and keep stirring with a silicon spatula, until the mixture curdles, turn the heat to low, continue stirring quickly until it comes together (the custard should be smooth when you spread it with silicon spatula, if the custard is very loose it means it is overcook and became too dry).
7. Transfer custard in a heatproof bowl, wrap it with cling wrap (with the cling wrap directly cover the surface of the custard to prevent skin forming on top of the surface).
8. Refrigerate at least 90 minutes.
Mooncake Crust:
1. Sift icing sugar to soften butter and mix with silicon spatula until smooth.
2. Add egg in 3 additions, stir until well combined before adding the next batch.
3. Sift in dry ingredients and mix until combine, use your palm to knead until it comes together (do not over mix).
4. Wrap with cling wrap and refrigerate for at least 1 hour.
Assembly:
1. Separate salted egg custard filling into 12 equal potions (20g each), shape into sphere.
2. Release salted egg yolk lava filling from mold and place them in the frozen metal bowl.
3. Make an indentation in the custard sphere and fill it with a lava filling, gently push the custard to cover the lava filling, seal it with your finger (seal it tightly to avoid leakage). If lava fillings are melting or getting soft, pop them back to the freeze.
4. Once you have covered all lava filling with custard, freeze them for 15 – 30 minutes (do not freeze for too long, the mooncake crust will crack when it is pressed with the mold if the filling is too hard).
5. Remove mooncake crust dough from fridge, separate into 12 equal potions (25g each), shape them into sphere with your palms.
6. Remove custard filling from freezer, flatten mooncake crust dough with your finger and wrap the custard filling with mooncake crust dough, seal it tightly.
7. With the seal facing down, roll the dough into a cylinder with your palms. Place it on the baking tray (with seal facing down).
8. Brush mooncake mold with some bread flour (mold size: 50g).
9. Brush mooncake surface with some bread flour, insert the into the mold (with seal facing down), place it on a flat surface and press it down for 3-5 seconds, release the mooncake and transfer to a baking tray lined with parchment paper.
10. Freeze mooncake for at least 3 hours (or overnight).
11. Preheat oven to 220 degree Celsius.
12. Remove mooncake from freeze, transfer them to a new baking tray lined with perforated baking mat.
13. Place them at the middle rack in the oven, bake at upper heat 200 degree Celsius, lower heat 170 degree Celsius for 10-15 minutes (kindly adjust the temperature and baking time according to your own oven).
14. Remove from oven, let them cool down completely.
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