baking · vegetarian
Salted egg yolk custard mooncakes
Hong Kong-style snow-skin mooncakes with a soft, not-too-sweet salted egg yolk custard center that oozes when you cut in.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Filling: blend the salted yolks, fresh yolks, sugar, butter, milk powder, custard powder and milk. Cook in a nonstick pan over low heat, stirring, until thick and pliable, about 10 minutes. Chill, then roll into 10 balls of about 25 g.
-
2
Skin: whisk the flours, starch, sugar, milk and melted butter. Steam in a heatproof bowl for 25-30 minutes, stirring once halfway, until set and translucent. Knead with gloves until smooth and cool.
-
3
Divide the skin into 10 pieces. Flatten each, wrap around a filling ball and seal.
-
4
Dust lightly with cooked glutinous rice flour and press into a mooncake mold.
-
5
Chill at least 1 hour. Warm a few seconds in the microwave before serving so the center turns molten.
