http://www.germanpool.com/eng/cooking/recipe_page.php?id=140
Mini Custard Mooncake
Less than 30 min
Crust:
Icing Sugar
Low-Gluten Flour
Custard Powder
Evaporated Milk
Butter
Eggs
Fillings:
Condensed Milk
Egg Yolks
Coconut Milk
Sugar
Low-Gluten Flour
Custard Powder
Milk Powder
Evaporated Milk
Salted Egg Yolks
Butter
Steps:
1.
Mix sugar, low-gluten flour, custard powder and milk powder in a large bowl.
2.
Mix condensed milk, egg yolks and coconut milk in another large bowl.
3.
Mix the two bowls of mixture together.
4.
Add coconut milk, evaporated milk and the mashed salted egg yolks. Mix well.
5.
Lastly, add butter. Do not mix.
6.
Steam the mixture for 10 minutes on high heat. Let it cool. Set the filling aside.
7.
Mix the icing sugar with butter. Put in eggs, evaporated milk and custard powder. Mix well.
8.
After mixing in the low-gluten flour, chill the mixture in the fridge for at least 30 minutes to create the dough.
9.
Divide the fillings into small portions (20g each). Shape into balls.
10.
Divide the dough into small portions (25g each). Shape into balls. Then, roll them out so that it is as thick as a 1-dollar coin.
11.
Wrap the fillings with the crust. Shape into balls.
12.
Sprinkle a small amount of flour into the mooncake mould. Put in the dough and shape into mooncakes.
13.
Place the mooncakes onto the high rack of the Halogen Cooking Pot. Grill for 4 minutes at 220ºC until golden brown. Let cool and coat with egg mixture.
14.
Put the mooncakes into the Halogen Pot again 10 minutes later. Bake for another 4 minutes at 180ºC.
15.
Coat with syrup and grill for 1 more minute. Serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference