Mid-Autumn Festival┃Lava Custard Mooncake

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RECIPE
▼Ingredients
(12 capsules, mold 50g)
Processed salted egg yolks (4 pieces) ~ 50g
1. Remove egg white from fresh salted eggs, rinse with water, and spray with rose wine/rice wine
2. Steam for 7 minutes or bake at 150°C/ 302°F for about 10 minutes, break up while hot and set aside
Liuxin sauce ~6-7g
Unsalted Butter 18g
Evaporated Milk 15ml
Evaporated milk 5ml
Sugar 25g
salt
Custard Powder 10g
Tapioca Flour Tapioca Starch 8g
Fish gelatin sheet (soaked) Gelatin Sheet 1.2g
Salted Egg Yolk 20g
1. Boil butter, coconut milk and evaporated milk until dissolved, add all the ingredients except salted egg yolk and fish film, cook over low heat until melted
2. After removing from heat, add fish gelatin slices and egg yolk
3. Pour into a thin mold, freeze in the refrigerator at ~18°C, about 1 hour later, divide into 12 pieces ~ 6-7g, round them, and then freeze at ~18°C for about 1 hour
Custard filling ~22g
Cream Whipping Cream 40ml
Coconut Milk 40ml
Evaporated Milk 35ml
Sugar 35g
Custard Powder 25g
Whole Milk Powder Milk Powder 30g
Whole Egg Whole Egg 40ml
Unsalted Butter Unsalted Butter 25g
Salted Egg Yolk 30g
1. Except the salted egg yolk and butter, cook all the ingredients on low heat until they form a ball, remove from the heat
2. Pour into a chopper, butter, and egg yolk, beat until smooth, and cool in ice water
3. Divide each grain and round about 22g, after rounding
4. Wrap the custard filling into the liu xin sauce and freeze at ~18°C for about 1 hour
Crust ~23g
Cake Flour 150g
Unsalted Butter 75g
Sugar 40g
Salt 0.5g
Custard Powder 15g
Egg yolk 15g
Evaporated Milk 20g
Coconut Milk 20ml
1. Cut the butter into small pieces, add flour, sugar, salt, custard powder, beat until loose
2. Add in all other ingredients, stir to form a dough, and use immediately, or refrigerate at ~4°C for later use, and thaw for ~10 minutes before use
3. After flattening the cake skin, wrap it into the flowing custard filling, press out the pattern with a mooncake mold, and freeze at ~18°C for about 4 hours or more
4. Preheat the oven. After preparation, sweep the egg yolk water and sugar water and take out the mooncakes
5. Bake at 230°C/ 446°F for 4 minutes, take it out, brush with egg yolk, let it stand at room temperature for 10 minutes, and then sweep with egg yolk
6. Bake at the same temperature for another 4 minutes, take out and brush with syrup, and bake for another 1 minute
surface coloring
egg yolk
1 Egg yolk
Evaporated Milk 1 teaspoon
syrup
Honey 1 teaspoon
Water 1 tsp
-----------------------------------------
▼Chapter Chapters:
0:00 Intro
0:10 Processing Salted Egg Yolk
1:00 Make Liu Xin Sauce
4:03 Make custard filling
6:34 Custard wrapped in liu xin sauce
8:04 Make the crust
10:25 Wrap in custard filling
12:16 baking
13:16 out
-----------------------------------------
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MUSIC
►BTS (방탄소년단) - Euphoria
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#流心肉黄月饼 #月饼 #油黄月饼

[@cooking-basket]

谢谢你的美味和简单的食谱 ❤️

[@HowToCuisine]

Looks so perfect! ❤️

[@taeaunnycoco7502]

超有流心嘅感覺

[@user-xr9jg9rm4e]

感覺很好吃餒😋

[@jessieyang1223]

太美了 ….

[@user-di1jv9sv1k]

看您的療癒製作過程加上好好聽的방탄鋼琴BGM好享受💜 怎麼可以眼睛耳朵都享受到福利嗚嗚好幸福💜

[@user-pv9cl5cs6k]

✔

[@TheMillennialTheory]

Coolest video I have ever seen in my entire life :D

[@kittiemamba]

看各種材料 感覺會很好吃 bgm還是寶貝防彈的🥰🥰🎈🎈

[@JiYeQiu]

明後天開始來做～～～希望能成功吃到平價又是自製的流心奶黃月餅

[@soniavlogs4041]

Delicious 😋😋😋

[@MishaXu]

感覺想要買來吃…

[@Willys_cafediary]

Hi im korean baking youtuber 🙈 thank you for sharing great video 🙏

[@scorpsleonj2933]

Hello, I have made this and it was so good. However, if I made a larger cake about 150 gr, what will be the temperature and bake time please??

[@cindy-sb9xj]

請問椰醬&淡奶🉑️以用什麼取代嗎？ 謝謝～

[@juanjov8005]

ya pueden estar ricos...

[@tokakuazumamorako62]

您好 請問沒有吉士粉可以不要加或是有代替的嗎

[@eth852]

第二part炒成團要幾耐？炒左幾分鐘都冇反應

[@chenbb1093]

請問沒有吉士粉可以用什麼代替呢

[@user-yh2nd5fm1e]

可以用氣炸鍋完成嗎？

[@evaviva523]

這個可以常溫保存嗎？

[@CLOUDSINTHEKITCHEN]

Oh wowwww

[@hui4418]

如果要巧克力的馅，要怎么做？

[@stephmqchen6690]

是不是等4天回油？

[@Pinkycheung1]

你個攪拌機係咩牌子？

[@user-mu6rg2nt3l]

請問奶黃餡可以提前一天做好，放在冰箱冷藏，第二天再拿出來包嗎？

[@catherinewong3625]

可以的，我之前也是提前做好

[@do3900]

請問如何保存

[@richbrook101]

Can I substitute tapioca starch with cornstarch?

[@ovenonfirst8887]

tapioca gives chewy texture, cornstarch doesn't

[@ytvog386]

鹽多少？

[@smk4154]

是否出爐馬上要吃？

[@yusyuanchen6013]

您好，照您的食譜做，整個烤完餅皮很軟有點出油，請問是哪邊有問題呢？謝謝

[@ying1196]

使用的粉類，油品性質不同 。 依照個人需要，增加或減少油品即可。 直到放涼後，不大量出油並口感為蘇就行。

[@user-hu2ug5fr5o]

椰漿 Coconut Milk 40ml 為什麼用秤的? ml為毫升是體積單位，g為克是重量單位

[@MoLaLaCook]

方便, 不會差很多

[@katlok9035]

請問常溫可以擺幾多日？😊

[@MoLaLaCook]

有奶製品，建議放冷藏5-6天

[@cathy0318]

感覺好好吃 請問可以存放多久？

[@MoLaLaCook]

室溫可存放4日，冰箱可存放10日

[@becca4805]

没有吉士粉可以不放吗

[@annabellechu167]

點先可以避免好似你整嘅月餅咁一切就爛？tks.

[@MoLaLaCook]

因新換風爐，我起碼要減低～20度，但正常焗爐應該ok

[@nathaliabejar6500]

Musical bts i love you

[@tiffanyfeng9930]

請問如果沒有淡奶，可以用什麼代替呢？木薯粉可以換成糯米粉嗎？謝謝😊

[@MoLaLaCook]

用淡忌廉/淡奶油代替，木薯粉可不加

[@siuhan1992]

@@MoLaLaCook 木薯粉唔落洗唔洗落其他野代替個份量？

[@jenchan4165]

跟著做了，但這餅皮一焗好，花紋全部都不太看得見😢 😢😢

[@LALALA-tw8vt]

Haha heard BTS hahaha

[@llamallamaduck4450]

bts

[@user-tm2kh3kp5b]

ㄟ？為什麼能一敲出來蛋黃就硬的呢？

[@sukianata]

那是鹹蛋

[@1000chammy]

做好後放進冰箱後會唔流心嗎？

[@MoLaLaCook]

會，食用前微波加熱10-15s

[@kellysdmv3]

失敗左

[@kkc2663]

個皮好似好乾咁，見你一切就爛😣

[@kkc2663]

@@user-kq5dp7kc1b 哦哦，那麼巧其他人做的都不會這樣😄難道是你的最酥😄

[@ant-tr8lz]

@@user-kq5dp7kc1b 这个饼皮配方含水太高了，所以一加热就变软塌掉，花纹都没了。曲奇皮或者千层酥皮都不是这么搞的。

[@JESUS-cv5nn]

JESUS CHRIST RETURNS..., REPENT OF SIN AND CHANGE YOUR WAY OF LIVING

[@Cheung23s]

What kind of medication are you on?