Wednesday 11 September 2019

Mini Custard Mooncake Yr2019

It's been a few years since my last attempt of homemade mooncakes to celebrate the Mid-Autumn Festival.  A few of my good friends were interested to make the walnut moontarts and some snowskin mooncakes with lotus paste, pandan paste and the homemade custard filling.  So I arranged them over to my place and we spent the whole fun-filled afternoon in making mooncakes.  Glad we could pack the delicious homemade mooncakes as gift for our family and friends.

I saw the sharing of custard mooncake by Victoria Bakes.  The crust pastry recipe is slightly different from the mini baked custard mooncakes I baked some years ago.  So since I've have some leftover homemade custard filling, tried out the pastry recipe adapted from Victoria Bakes.  I made a slight change to replace whipping cream with thickened cream.

Love the sweet fragrance! My kitchen was filled with sweet coconut and buttery aroma!

Recipe for custard filling can refer to my baked mini custard mooncakes.

Mades 10 mini mooncakes, about 50g each
Pastry dough ingredients:
100g cake flour - sifted
20g potato starch
20g caster sugar
15g coconut cream powder
35g thickened cream
15g condense milk

40g butter, softened

1 egg yolk mix with 1 tablespoon water for egg wash

1) In a large bowl, combine and whisk all the ingredients in group (A).

2) Add ingredient (B) and cut the butter till coarse and crumbly using a spatula.

3) Using your hand, mix mixture together and combine them to form a dough. Stop mixing once dough is combined.

4) Divide the dough into 10 equal portions.
My pastry dough is 23g each   /  Custard filling is 25g each
Shape each into balls.

5) Position the rack in top level and preheat oven to 200°C.
The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

6) Line a baking sheet or tray with parchment paper. (I did not grease it)

To assemble the mooncake :
1) 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, seal up and gently roll it into a smooth ball.

2) Lightly dust the mooncake ball with flour.  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. Dislodged and repeat the process.

3) Place the mooncakes onto the prepared baking sheet.

4) Bake in pre-heated oven for about 5 minutes.  Remove the baking sheet from the oven.  Brush the mooncakes with egg wash.  Adjust the oven temperature to 150°C and continue baking for 15-17 mins (do not overbake as it will result in a dry mooncake).

5) Remove the mooncakes from baking sheet and cool completely on a wire rack before storing them in airtight container.
Before bake
After baked
Lovely golden colour of these mini custard mooncakes

Here's sharing of some photos that the group made the walnut moontarts and snowskin mooncakes :)
Refer and click this link for Walnut moontart

Happy Mid Autumn Festive Season to everyone !  

1 comment:

  1. hello, may i know how you made the custard fillings?


Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.