Baked Custard Mooncake

Have wanted to make baked custard mooncake since last year. Finally today I fulfill that "dream". 

Viewed through many blogs, both English and Chinese, and also You Tube.  This is my Baked Custard mooncake.

Custard Filling:

25g soften butter

60g caster sugar

3 egg yolks

1 tbsp homemade condensed milk 

100ml coconut milk

20g plain flour 

15g custard powder

10g tapioca flour 

In a bowl, combine flour, custard powder and tapioca flour with a whisk.  In another bowl, use a wooden spoon, stir or beat the butter and sugar until it form a light creamy texture. Add egg one at a time and beat until combined. Add in condensed milk, coconut milk and mix them well.  Sift flour mixture into the egg mixture and mix until well combined. 

2. Pour the mixture into a bowl and steam over medium heat for 25 mins. Stir every 5 mins during steaming process.  Set aside for mixture to cool a little.

3. While the custard is still warm, wear a  powder free vinyl glove and knead or press custard until smooth. Then wrap it in a plastic bag or cling wrap. Chill it in the refrigerator for over night or minimum half hour before use.

Pastry:

110g soften salted butter

68g icing sugar
20ml groundnut oil

1 whole egg

1/2 tsp vanilla essence

230g all purpose flour 

38g custard powder

1/4 tsp baking powder

1/4 sea salt

Egg wash :

1 egg yolk + 2 tbsp water + 1 tsp milk, mix well and strained.

1. In a food processor pulse function, cream butter , oil and sugar into light creamy texture. Add beaten egg and vanilla essence and sea salt, then continue pulse function to well combined. (You may use hand whisk or mixer)

2. Sift plain flour, custard powder and baking powder into a big bowl. Add the butter mixture into flour mixture and mix them will a spatula until it form a soft dough. Wrap dough into a plastic bag or wrap with cling wrap and let it rest in the fridge for at least an hour. I rest mine for half a day. 

3. Divide the custard filling into 20g each and pastry dough into 36g each. Shape each into balls. Set aside. Note: for baked custard, in order to have crispy custard, the pastry need to be thicker. Therefore, filling is less than pastry unlike traditional mooncake.

4. Take a pastry ball and flatten it with your palm(please wear glove for hygiene purpose). Place a custard ball in the middle of the flatten dough. Wrap the custard filling inside the pastry and roll them into smooth ball. 

5. Prepare some plain flour in a plate. Roll the round mooncake on the flour. Shake away any excess flour. Place the mooncake ball onto the baking tray laid with parchment paper. Use the mooncake mould and press over it gently, then release the mooncake on the tray.  Continue the rest until they are all done.

6. Preheat the oven to 180°C. Spray some water onto the mooncakes just before putting into the oven and bake for 10min. Remove the mooncake from oven. Turn oven temperature down to 175°C. Allow the mooncakes to cool slightly on the tray for 10 mins. Brush eggwash onto the mooncakes. Return the mooncake into oven and bake for another 15mins.  The cooling process is necessary to prevent the filling expand and pastry crack. As I did not wait for 10mins. So they crack during 2nd baking. Lesson learnt.

This is after 10min after first baked, the colour was a little more pale before eggwash. 

Enjoy!😊 Share with me if you have use this recipe. I will be glad hear from you.😊

You may like to view my other posts:

1.Purple-sweet-potato-snow-skin-mooncake

2. Traditional Mooncake