Description
Delicious mooncakes with a rich, creamy custard filling that challenge the notion of traditional pastries.
Ingredients
Scale
- 300g All-Purpose Flour
- 100g Golden Syrup
- 1 tsp Lye Water
- 50g Butter
- 30g Milk Powder
- 1 Egg
- 20g Custard Powder
- 50g Sugar
- Pinch of Salt
Instructions
- Sift together the flour, milk powder, and salt in a mixing bowl. In another bowl, combine the golden syrup, lye water, and melted butter. Gradually pour the wet mixture into the dry ingredients to create a soft dough. Knead gently until smooth and set aside for 30 minutes.
- In a saucepan over low heat, whisk together the custard powder, sugar, and milk until smooth. Cook until thickened, remove from heat, cool slightly and shape into balls.
- Preheat the oven to 350°F (175°C). Divide the dough into portions larger than the custard balls, flatten, wrap around the custard ball, and roll into a smooth ball.
- Dust a mold with flour, place the dough ball inside, and press to shape. Remove and place on a baking sheet.
- Brush with beaten egg and bake for approximately 12-15 minutes or until golden. Allow cooling on a wire rack.
Notes
Avoid over-kneading the dough to ensure tenderness. Monitor baking time closely to prevent drying out.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 mooncake
- Calories: 160
- Sugar: 20g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: mooncakes, dessert, custard, traditional Chinese pastry, baking
