![Lava Salted Egg Yolk Custard Mooncake [ENGSUB]](/img/logo.svg){kind=logo}
In this video, I'll show you how to make lava custard mooncake detailly. This cake originating from Hong Kong is loved by many people because of its creamy taste and the amazing lava custard. Although the cake has many ingredients, the way to make it is not difficult because it is basically just mixing the ingredients together. Let's all try it together.
Ingredients:
Running filling: 7g each
20g mashed salted egg yolk
15g light butter
30g whole milk
2g gelatine
7g custard powder
15g sugar
30g whipping cream
Custard filling: 18g each
50g salted egg yolk
12g cake flour
12g custard powder
70g whole milk
20g beated egg
30g light butter
Pastry: 18g each
36g light butter
36g condensed milk
36g golden syrup or honey
10g custard powder
10g cornstarch
100g cake flour
Note 1 about ingredient: Whipping cream can be replaced with whole milk
Custard powder, a powder from Hong Kong, the ingredients are cornstarch, yellow food coloring. You can check out my pineapple cake or Brioche cake video to see the custard powder can. It's pretty cheap about 1.54$ each 300g can, can be used for a long time (you should buy a standard can, not package). In addition, custard powder can be replaced with cornstarch and milk powdered or vanilla in the ratio: 10g custard powder = 10g cornstarch + 10g milk powder or 10g cornstarch + 1/2 tsp vanilla extract.
Cake flour can be replaced with all-purpose flour.
Note 2 about recipe: The custard filling in the video is quite little, you can make more, about 4/3 recipe: 24g each
70g salted egg yolk
16g cake flour
16g custard powder
33g sugar
93g whole milk
26g beated egg
40g light butter
More custard filling, more easy to make.
Note 3: The cooling time can be shorter or longer depending on the capacity of the refrigerator, but it should always be cold enough to success.
Note 4: Baking and normal problems.
You should bake at high temperature for a short time. Low temperatures will make the pastry quickly wet after a few hours out of the oven and the next day. The pastry when you take out shoud be dry and can be a bit hard.
Bake for too long and the filling will not melt. One way to help the filling run better is to skip the stirring step on the stove, which means that the filling after mixed will be wrapped and refrigerated immediately.
Cakes can be stored in the fridge for a long time because of the medium sweet part and lots of custard.
When refrigerated, the running filling will be hard. When eating, let it cool down to room temperature if the weather is hot. If the weather is cold, microwave for 5-10 seconds of bake for 1-2 minutes, the filling will be running again .
Pastry recipe referenced from Amanda Tastes with a few changes.
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• Kem Sữa chua (Frozen Y...
23 июл 2020
