Baked Custard Mooncakes

My last batch of mooncakes this year, even though I actually have a few more in mind :P

This is one of my all time favourite I always got whenever I was in Hong Kong during Mid-Autumn Festival, baked custard mooncakes from Peninsula Hotel
And when they started participating in mooncakes fair in Singapore, I was so happy I could buy it without having to travel all the way to Hong Kong
Now, I am even happier, because I can just travel to my kitchen to get it, and without having to spend a bomb, I can get even more LOL

 

Big thank you to Zoe from Bake for Happy Kids for sharing such a great recipe. It's indeed so similar to the original one! And the great news is, it's not as sweet!
The only downside and concern of those yummy festive treats sold for Mid-Autumn Festival is the sugar level consumed in each bite, and this one definitely makes me feeling less guilty :)

Okay, not so good news was again, it's my carelessness and laziness..
Zoe has mentioned about weighing the dough using the mould, but I skipped that, and jumped into my own conclusion that it should be the same weight as how I did my double chocolate snowskin mooncakes as I used the same mould. I was wrong big time!

After I shaped them, I found out that the balls were too big for the mould. I was like, oh no! But of course I couldn't unwrap the balls, so I just went ahead pushing the poor giant balls into the too tight mould and look at my moonies, they have something in common with macaron, they have feet! LOL

Anyway, inner beauty plays a big role here. What it shows outside doesn't matter anymore once you sink your teeth in it. Oh so yummy! :)

 

 

I was not sure why the pockets on both sides of the custard filling. Perhaps I didn't wrap the filling tight enough there's space in between?

 

Here's the recipe for this super duper yummy total indulgence...

What you need:

For the custard filling:
(about 300g)

25g softened butter
60g caster sugar
3 yolks from large eggs, roughly beaten
1 tbsp condensed milk
40ml cream with 35% fat content
60ml coconut milk
20g plain flour
15g custard powder
10g tapioca flour

Method:

1. Combine plain flour, custard powder and tapioca flour in a bowl
2. Beat butter and sugar until light and combined with electric mixer. While beating, add in yolks one at a time until combined. Add in condensed milk, cream and coconut milk. Sift flour mixture into the yolks mixture and mix til combined
3. Pour the mixture into a heat resistant container and steam over medium heat for 25mins, stir every 5mins. Set aside to cool
4. Knead dough til smooth. Wrap in the cling wrap and chill in the fridge for a maximum of a week

For the skin:
(about 24 mini mooncakes while I had 9 giant balls)

100g softened butter
30g Crisco shortening
90g icing sugar
1 egg, roughly beaten
220g plain flour
35g custard powder
1/4 tsp baking powder

Method:

1. Beat butter, shortening and sugar til light and fluffy with electric mixer. While beating, add in beaten eggs gradually til combined
2. Sift plain flour, custard powder and baking powder into the butter mixture and mix til incorporated. Mix together by hand to form a dough
3. Wrap with cling wrap and let it rest in the fridge for an hour at least

Egg wash:
Whisk together with fork:
1 egg yolk
1 tbsp milk

To assemble:

1. Please do not follow me, don't skip this step -> test the amount of dough and filling required to fill in each mould by fill the mould with the maximum amount of skin dough that you can fill and weigh the piece. Use 60% for the skin and 40% for the filling like how I usually do for mooncakes. Want to challenge yourself with 60% filling and 40% skin? It's all up to your choice, but it's definitely tougher to wrap
2. After you're done with weighing the balls for filling and skin, start wrapping them into balls
3. Place each ball into a lightly floured mooncake mould, press gently until all sides of the mould are fully filled. Release from the mould and place them onto a lined baking sheet
4. Preheat oven to 170degC. Brush with a thin layer of egg wash and bake for 25mins (mine was 30mins and I chilled them in the fridge for a mere 15mins prior to baking to minimize cracks. Mine cracked a little but it shrank back after cooled)
5. Allow the baked mooncakes to cool for 10mins on the baking sheet and then transfer them on the cooling rack to cool completely
6. Allow them to rest in the room temperature before serving. Freshly baked, they were like cookies with filling. Mine turned moist and tender after 24 hours

I'm joining Best Recipes for Everyone August 2014 Event Theme: Dim Sum hosted by Fion XuanHom's Mom

 

 

TO ALL, HAPPY MID AUTUMN FESTIVAL 2014!