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Alongside traditional mooncakes with familiar fillings like mixed nuts, green beans,...
Essential Tools for Making Mooncakes
- Flour sifter
- Egg beater
- Small mooncake mold (50g size)
- Silicone cake pops mold
- Electric mixer
- Large mixing bowl
- Handheld sieve
- Flat sieve for mixing dough
Simple Guide to Making Cake Crust
Most types of Lava mooncakes share a common recipe for the crust. Therefore, you can refer to the following simple and easy method to make Lava mooncakes with a simple crust:
Ingredients Needed:
- Softened unsalted butter: 35g
- Condensed milk: 35g
- Honey: 35g
- Cake flour: 50g
- Corn flour: 20g
- 1 egg
- Food wrap
How to Make Lava Mooncake Crust
Step 1: Soften unsalted butter at room temperature for about 15 minutes before starting. Then, beat softened butter and sugar, egg until fluffy.
Step 2: Sift cake flour, corn flour into the mixture. Gently mix the dough by hand. Wrap the dough in parchment paper and refrigerate for 30 minutes until it becomes firmer.
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How to Make Salted Egg Lava Mooncake (Lava Filling)
To make it easier for you, Mytour will guide you through 2 main parts: the salted egg lava filling and the creamy custard. Let's start with the salted egg lava filling.
Ingredients you'll need:
- 5 salted egg yolks (if you prefer a richer filling, you can prepare 5 yolks)
- Whipping cream: 50g
- Milk powder: 10g
- Sugar: 15g
- Cheese (sliced, often used in sandwiches): 1 slice
- Gelatin powder
How to Prepare the Salted Egg Lava Filling
Step 1: Extract the yolks from salted eggs and steam for about 10 minutes over high heat. (You can optionally brush a bit of white wine on the eggs while steaming for fragrance and to eliminate any fishy smell). Once cooked, sift 2 egg yolks and grind to obtain a powder. (Set aside the remaining 3 yolks for the custard filling)
Step 2: Mix gelatin powder with 2 tablespoons of water and let it sit for about 2 minutes until fully dissolved.
Step 3: Here's how to make delicious Taiwanese-style Salted Egg Lava Mooncakes: Combine milk powder, sugar with the sifted salted egg yolk powder. Warm up the whipping cream slightly and add the cheese slice to help it melt smoothly. Finally, add the prepared gelatin mixture. Use a spatula to mix all the ingredients evenly.
Step 4: Reduce the heat of the mixture above until it thickens, then turn off the heat. Pour the mixture into a silicone mold and refrigerate for at least 1 hour.
How to Make Salted Egg Lava Mooncake (Custard Filling)
Ingredients you'll need:
- Chicken eggs: 3
- Salted egg yolks: 2 (sifted as mentioned above)
- Granulated sugar: 40g
- All-purpose flour: 50g
- Whipping cream: 150g
- Unsalted butter: 30g
- Milk powder: 30g
- 1 slice of cheese
- ¼ tsp vanilla extract
Instructions for Making the Lava Custard Wrap
Step 1: Crack two eggs into a bowl and add sugar. Use an egg beater to beat until smooth (you can use an electric mixer to save time). Then add milk and whipping cream, and beat the ingredients together. Add flour, milk powder, and continue beating the mixture.
Step 2: Pour the mixed batter into a deep pan and cook over low heat. Stir the mixture evenly, then add the sifted salted egg yolks. Continue stirring until thickened, then turn off the heat and add butter to create smoothness.
Step 3: Pour the mixture into a tightly sealed container and refrigerate for about 1 hour.
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Guide to Shaping and Baking Lava Mooncakes
How to Shape Mooncakes
Step 1: Take the Lava and Custard fillings, and the dough, which has been proofed. Divide these fillings evenly into 15 pieces. Each portion of Lava is 10g, Custard is 25g, and the dough is 20g.
Step 2: Roll the Custard filling into small round balls, then flatten with the palm of your hand. Place the Lava filling in the center, then seal it tightly from the edges and roll into a round ball.
Step 3: Roll out the dough for the crust thinly. Place the filling in the center and seal tightly from the edges, then shape it into a round ball.
Step 4: Place the mooncakes in the mold to shape. Then place them on parchment paper in a baking tray. It's recommended to chill the mooncakes in the freezer for about 30 minutes before baking.
How to Bake Lava Mooncakes
After completing the above steps, baking Lava mooncakes will be easier if you follow the baking method below:
Step 1: Preheat the oven to about 200°C.
Step 2: Prepare the glazing mixture as follows: mix 1 egg yolk with 2 tablespoons of water in a bowl.
Step 3: Place the mooncakes in the freezer. Spray some water on the surface of the mooncakes.
Step 4: Place the mooncakes in the oven for about 5 minutes, then remove them from the oven, brush another layer of glaze on the surface. Then, continue baking for another 10 - 15 minutes until the mooncakes turn golden brown.
Guide on How to Store Lava Mooncakes
With the method of making Lava mooncakes with runny egg filling, you will surely succeed if you prepare the right ingredients and follow the suggested steps in the article. Furthermore, to make the mooncakes even more delicious, you should also pay attention to the storage method as follows:
- After baking, let the mooncakes cool completely, then store them in a clean box, tightly covered. If kept at room temperature, they can be stored for 3 days. If refrigerated, they can last up to 1 week.
- Before eating, it's recommended to heat the mooncakes in the microwave for about 15 seconds to melt the salted egg filling perfectly.
This mid-autumn season, why not try something different for the whole family with this legendary molten egg mooncake? Hopefully, with the Lava mooncake recipe with runny salted egg on top, you can easily showcase your cooking skills! Don't forget to visit the Mytour Blog for more useful culinary information!
This article uses illustrations by Eatwithjean
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