Custard Mooncake

1. Beat butter and sugar until light and combined. Beat in egg yolks gradually till combined.

2. Add some tartrazine into the mixture.

3. Stir the cake flour, custard flour and coconut powder into the mixture and mix all combined.

4. Beat in cream and knead the custard until smooth.

1. Put sugar, cake flour, custard powder, coconut powder and milk powder into a bowl and mix it well.

2. Add beaten egg, condensed milk, coconut milk and cream orderly into the powder mixture.

3. Pour the butter with the mixture into a heat resistant container and steam over heat for 20 minutes, with stirring in every 5-10 minutes till well-combined.

1. Steam the salty egg yolks for 5 minutes or until cooked through (the surface colour changed.) Set aside for the salted egg yolks to cool slightly and cut it into 1/4 for reserved)

1. Preheat the oven to 200°C

2. Cut the custard fillings into portions (around 25g with egg yolks). Shape it into balls by thumb and put in the egg yolks for reserved.

3. Roll the mooncake crust into a long sausage roll like and cut it into portions (around 32g). Flatten a piece of the mooncake crust in your palm and put custard fillings into it.

4. Place each ball with lightly floured into the mooncake mould and press it gently and arrange on lined baking tray.

5. Put the mooncake into the preheated oven. Bake for 3-4 minutes. Brush mooncake gently with a thin layer of egg wash (4 egg yolks + 1 egg). Take it out after 10 minutes and apply another thin layer of egg wash, then bake for another 6-7 minutes till colored. Finally, brush the mooncake with honey and bake for 1 minute.

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