Friday, 5 September 2014

Baked Custard Mooncakes 酥皮奶黄月饼(中英食谱教程)

Yum





When I first saw this recipe at Zoe's blog, I thought it's really interesting as it differs from the usual mooncakes which use lotus paste as fillings and I bookmarked it right away! :) When I saw it at Karen's blog few days ago, I was even more determined to try it out! 

This baked custard mooncakes are really popular in Hong Kong and are selling like hot cakes! Thanks to Master Chef Ye ( 葉潤發師傅) who is the creator of this delectable pastry mooncake. He was inspired by the Fried Custard Bun (炸奶黃包) which was so well received in the hotel restaurant where he used to work and successfully created the mooncake version after his tenth attempt. 

The mid-autumn festival is just around the corner, here's wishing everyone 中秋节快乐!




Baked Custard Mooncakes 强力推荐酥皮奶黄月饼 
(recipe adapted and modified from blogger friends' blogs- Bake for Happy Kids and Luv Sweet and Savory)


Ingredients: (makes 14 pieces using 50g mooncake mould )

Smooth and Milky Custard Filling (Makes about 300g)
25g butter, softened at room temperature (I used 30g) 
60g caster sugar
3 egg yolks from 80g eggs, roughly beaten (I used one whole egg 65g)  
1 tbsp condensed milk (I used 25g)
40ml cream (I omitted) 
60ml coconut milk (I used 100g Ayam brand's coconut milk)
20g all purpose flour (I used organic unbleached flour) 
15g custard powder
10g tapioca flour (I used potato starch) 





奶黄馅材料:(我用50克的月饼模做了 14个 )

25g 牛油 ( 我用30克 )
60g 幼糖
3粒蛋黄取之80克蛋 (我用一粒65克全蛋液)
一大匙炼乳  (我用25克)
40毫升 奶油 (我没放)
100毫升 椰奶  (我用100克Ayam牌子的椰奶)
20克 普通面粉 (我用有机无漂白面粉)
15克 卡士达/吉士粉
10克 木薯粉(我用马铃薯淀粉)


Methods 方法 : 
1. In a small bowl, combine flour, custard powder and potato starch. In another bowl, use a wooden spoon, beat the butter and sugar until light and combined. While beating, add egg gradually and beat until combined. Beat in condensed milk, cream and coconut milk. Sift flour mixture into the egg yolk mixture and mix until combined.
1。在一个小碗里,混合面粉,吉士粉和马铃薯淀粉。另一个碗,用木勺,搅拌牛油和糖直到蓬松。逐渐加入鸡蛋打至混合,再加入炼乳,奶油和椰奶,搅拌均匀。混合粉类筛入蛋黄糊中拌匀。




2. Pour the mixture into a heat resistance container and steam over medium heat for 25 mins with stirring in every 5 mins. Set aside for mixture to cool a little. 
2。将拌好的奶黄馅糊倒入钢碗,放入水滚的蒸锅中蒸约25分钟,蒸的过程,每5分钟要搅拌一次, 让馅均匀的蒸熟。放一旁稍微待冷。




3. While the custard is still warm, wear a vinyl glove (powder free and food service grade) to massage it until smooth. Then wrap it in cling wrap and chill it in the refrigerator for about half an hour. Mixture can be kept in the fridge up to a week before baking.
3。等温度变温后,戴上手套(无粉,适合食品用)按摩奶黄馅至更细滑然后再包上保鲜纸,放进冰箱冷藏半小时。奶黄馅可以保存在冰箱里长达一个星期。




Buttery Mooncake Pastry
100g butter, softened at room temperature (I used 120g) 
30g shortening, (I omitted)
90g icing sugar (I reduced to 60g) 
1 small egg, 60g, roughly beaten (I used 65g) 
220g all purpose flour (I used organic unbleached flour) 
35g custard powder
1/4 tsp baking powder



月饼皮材料
100克 牛油,软化在室温下(我用120克) 
30克 白油,(我没放) 
90克 糖粉(我用60克)
1粒蛋 60克,稍微搅打  (我用65克)
220克 中筋面粉  (我用有机无漂白面粉)
35克 卡式达/吉士粉 
1/4小茶匙 发粉 

Egg wash for surface:
1 egg yolk + 1 tsp milk, 
mix well and strained.


蛋液 
蛋黄1个 + 1汤匙牛奶, 搅拌均匀后过滤。




1. Using an electric mixer, cream butter and sugar until light and fluffy. While beating, add beaten egg gradually and beat until well combined. (I used a hand whisk to beat) 
1。用电动搅拌器,搅打牛油和糖直到蓬松。逐渐加入鸡蛋打至混合。(我用手搅拌器)



2. Sift flour, custard powder and baking powder into the butter mixture and mix until incorporated. Using your hand, mix mixture together and combine them to form a dough. 
Wrap dough with cling wrap and let it rest in the fridge for at least 1 hour. 
2。再筛入面粉,吉士粉,泡打粉,搅拌至混合。用手形成一个面团。面团包好保鲜纸,放进冰箱休面至少1小时。



3. Divide the custard filling into 20g each and pastry dough into 30g each. Shape each into balls. Set aside. (I added 5g more to each pastry dough as there were still quite a bit left after dividing and I didn't want to waste it.) 
3。将奶黄馅分成每粒20克,饼皮分成每粒30克,搓圆。(分割完后,饼皮还有剩蛮多的,为了不浪费,每份面皮我多加了5克。)





4. Using a lightly floured hand, flatten a portion of pastry dough into a flat and round circle. Place a custard ball in the middle of the flatten dough. Enclose the custard filling inside the pastry and roll them into smooth balls. (I put each pastry dough in between 2 layers of cling wrap, press it flat, remove the top layer of cling wrap and place the custard filling on the pastry dough. enclosed and roll into balls.) 
4。手粘些手粉,将饼皮搟平成圆形。包入一粒馅料拌圆。
(我将一份饼皮,用保鲜膜上下包住,再用手压整成外薄内厚的饼状,再包入奶黄馅。包裹时隔着保鲜膜操作,等饼皮封口时再拿掉。)



5. Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Press out onto baking tray laid with baking paper. (I floured my hand each time before rolling the ball and putting it into the mooncake mould.) 
5。月饼模刷上手粉后,月饼放进模里,均匀施力的压出刻花形状,立在垫有烘焙纸的烤盘上。(在每粒月饼放进模里之前,我的手粘些手粉,搓在月饼上。)






6. Preheat the oven to 175°C or 160°C fan forced. Brush with a thin layer of egg wash and bake for 25 mins. Allow the mooncakes to cool slightly on the tray for 10 mins and transfer them to a wire rack to cool completely. (I baked at 160°C using traditional pulse function for my brandt oven for 10 minutes, remove from oven to cool for 10 minutes, apply another thin layer of egg wash, return to the oven and bake for 15 minutes.) 
6。月饼刷上极薄的蛋液,放进烤箱以175摄氏度或160摄氏度上下火烤25分钟。让月饼在烤盘上稍微冷却10分钟,再转移到凉网完全冷却。 (我的烤箱用160℃上下火烤10分钟,从烤箱取出,冷却10分钟后,再刷上第二层极薄的蛋液,放回烤箱继续烤15分钟。)






7. Allow the mooncakes to rest in room temperature before serving. The mooncakes are cookie-like when they are freshly baked and will develop into moist and tender pastry after subsequent days.
7。月饼冷却后就可以享用。当天烤好的饼皮是酥脆的,隔天就开始软化了。 

Notes 笔记:
1. This custard mooncakes can be kept in the room temperature for 3 days. It can be kept in the refrigerator for 2 to 3 weeks. 
1。烤好的月饼室温下可放3天,冰箱冷藏约可保存2~3周

2. If you are consuming the mooncake the next day or after, suggest that you put it into the oven to re-bake at 160 degrees Celcius for 5~6 minutes. After it has cooled down, the crust will be crispy just as it was freshly baked. 
2。隔天以后的月饼,可在食用前,放进烤箱以160摄氏度烤约5~6分钟,降温后就会恢复酥度 。

3. The pastry dough must not be too thin, otherwise you will not be able to achieve a cookie-like crust.
3。月饼皮不能太薄,太薄就不酥了。


For more mooncake recipes 其他月饼食谱:
1. Click here for Healthy All Natural Snow-skin Mooncake 健康全天然材料冰皮月饼 
2. Clichere for Baked Chocolate Mooncakes 巧克力烤皮月饼
3. Click here for Fish Doll Mooncake 简易鱼儿公仔饼
4. Click here for Rainbow Snowskin Mooncakes  彩虹冰皮月饼 
5. Click here for Shanghai Mooncakes 上海月饼
6. Click here for Watermelon Shaped Pastry Mooncake 西瓜造型月饼
7. Click here for Healthy Purple Sweet Potato Snowskin Mooncakes 健康紫薯冰皮月饼
8. Click here for Cheesy Shanghai Mooncakes 芝士上海月饼






“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"

© Copyright 2014 bakingtaitai.blogspot.sg

32 comments :

LY's Kitchen Ventures said...

I also bookmarked this when I saw Zoe's post. But really no time to bake this so KIV till next time. Am sure R will love this cos has custard in it. Yours looks yummy! ��

joceline lyn said...

您好。中秋节快乐。

这道月饼今年蛮红的。我已经收工了。记录下来。明年才来做这个。哈哈哈哈 。。。。。。

Luv Sweet and Savory said...

Good morning Cheryl, I thought Hong Kong star 周潤發 became chef but 葉潤發師傅 ... hee hee! Your custard mooncakes are so lovely and nicely baked. Thanks for the mention and link back. Wishing you and family a blessed Mid Autumn Festival ^-^!

Cheryl - Bakingtaitai said...

Hi sis, even though I have modified the recipe greatly, the taste still came out great! Will definitely bake this again soon. imo don't have to wait till the next mid-autumn, you can bake it anytime!

Cheryl - Bakingtaitai said...

Joceline 早,这款月饼真的很好吃,不用等到明年中秋才做,它就好象一种香港点心,随时都可以烤来吃。:)

Cheryl - Bakingtaitai said...

Good morning Karen, hahaha...same name and both are famous in their area of expertise! Have a blessed weekend and Happy Mid-Autumn!

Fion@轩宏妈 said...

Hi Cherly,我今年实在没办法完成这个月饼,唯有等明年了。。。呵呵呵
预祝妳与家人:中秋节快乐

lena said...

although i hv yet to try the real ones from hkg, making this at home will at least just do the trick ..hehe

向日葵葵 ~ Sunflower Grace said...

Hi Cheryl, I am craving for this mooncake after reading post :)
Wishing you have a fabulous mid-autumn festival with your loved one.

Ann Low said...

Hi Cherly, These custard mooncakes look pretty and delicious. Definitely want to try it one of these days.
中秋节快乐!

Cheryl - Bakingtaitai said...

谢谢Fion, 也祝你和家人中秋快乐,事事圆满!

Cheryl - Bakingtaitai said...

Lena, you really got to try this, this is my family and relatives favourite among all mooncakes I have made for them!

Cheryl - Bakingtaitai said...

Hi Grace, you must try this one day! Wishing you and your family a blessed mid-autumn!

Cheryl - Bakingtaitai said...

Hi Ann, YES, this mooncake is a must try. Everyone who has tried it gave a big thumbs up for it! Wishing you and your family a happy mid-autumn!

Zoe said...

Hi Cheryl,

I'm happy to know that you like these custard mooncakes. They look great!!!

I have learned a lot from your bake! And now, I know that this custard filling recipe can be altered... in the way tapioca flour can substituted with potato starch and it can use all coconut milk instead of a mixture of cream and coconut milk. I have tried making the filling with all cream and it works too.

Another thing that I have learned is I can use all butter instead of adding shortening into the pastry. They look very stable and I didn't have any crack in yours.

Zoe

Cheryl - Bakingtaitai said...

Hi Zoe, thanks for introducing such nice bake!

My Little Space said...

This already in my list to do but still a very long list.... haha.....
Yours look awesome delicious.
Kristy

Cheryl - Bakingtaitai said...

Thanks Kristy. Haha ... I understand as I have a very long to bake list too! ;p

vanessa said...

Can I ask do we need to cover the custard filling with wrap to prevent water from dripping in? :)

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Vanessa, as seen in the photos in step 3, the fillings are cling wrapped.

Joanna Barile said...

Baking Taitai, I just want to clarify, did you use one while 65g egg (weighed without shell) instead of 3 yolks?
TIA
Joanna

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Joanna, the weight 65g of one whole egg is with the shell.

Janice Chen said...

hi. can i replace icing sugar with normal sugar? and can i use self-rising flour ? and can i skip the baking powder?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Janice, by changing the ingredients to what you have suggested, you would have altered the recipe totally and the texture and taste will be very different from what it's suppose to be.

Wendy Cheng said...

I would like to try this recipe.. however i got the mould like yours but bigger size. Bought in hk. How do u think i should make the weight of the filling and the pastry?

Box HerTreasure said...

Hi Cheryl
Thanks for sharing!
I made the fillings this morning... shall try my hands on the crust tonight!

Cheryl - Bakingtaitai 烘焙太太 said...

You can proportion according to your mooncake mould size.

Cheryl - Bakingtaitai 烘焙太太 said...

Thats great! Have fun and happy baking!

Joanna Barile said...

Hello Cheryl, these modern mooncakes are DECADENT!!! Mine did not hold its imprint on top very well (do you know why?)... but it still tastes absolutely beautiful. Thanks

Joanna Barile said...

Hi Cheryl, I made these mooncakes today again. I love the taste and these suit the palate of my angmo friends better. Totally yum!! Thanks..

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Joanna, sometimes applying egg wash too early can ruin the pattern on the mooncake surface. Next time try to apply the egg wash after the mooncake has been baked for about 8-10 mins (when the surface has hardened), then return to oven to continue baking.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Joanna, thanks for the great feedback! Glad you and your friends love it! :)

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