Melt the unsalted butter by placing it in a container set in hot water.
Mix the custard power, salt and icing sugar. Then stir in the melted unsalted butter and whipping cream.
Mix the gelatin powder with water, and melt the gelatin powder by placing it in a container set in hot water. Combine all of the above mixture.
Add a dash of Chinese rose wine to the salted egg yolk, put into the Airfryer baking tray bake at 120°C for 10 minutes. Then take out the salted egg yolk and knead into a paste.
Mix the salted egg yolk paste with the mixture and cook until all ingredients are melted.
Sieve the lava filling.
Divide the filling into 12 pieces each weighing 7g. Wrap the pieces separately in cling film and refrigerate for 2 hours until set.
Using the cling film, knead each piece of filling into a ball. Refrigerate for at least 1 day.
Method – Custard Filling:
Add a dash of Chinese rose wine to the salted egg yolk, put into the Airfryer baking tray bake at 120°C for 10 minutes. Then take out the salted egg yolk and knead into a paste.
Sieve the cake flour, custard powder and milk powder. Then, add sugar and salt.
Mix the egg wash with the above powder mixture. Slowly stir in the coconut milk and condensed milk. Whisk until mixture is smooth and sieve.
Place the mixture on a large plate and put the butter on top. Steam over water for 5 minutes until the butter is melted. Stir well with a spoon. Steam for another 5 minutes and stir. Repeat 3 times. Steam the mixture for a total of 20 minutes
Add the steamed custard to the mashed salted egg then mix well, knead well by hand and cool down to room temperature then refrigerate until it hardens.
Divide the filling into 12 equal portions each weighing about 17g. Put one piece of chilled lava filling into each piece of custard filling and knead into a ball. Refrigerate.
Method – Pastry:
Put the icing sugar and butter into a big bowl. Whisk well.
Stir in the egg wash, whipping cream and coconut milk.
Sieve the cake flour and custard powder into the mixture. Knead well. Wrap in cling film and refrigerate for at least 1 hour.
Method – Lava Custard Mooncake:
Take the pastry dough out of the refrigerator. Divide it into portions weighing 28g each and knead into a ball.
Place the dough in a zip lock bag or under cling film. Then, flatten it into a circle with hand or rolling pin. The dough pieces should be thinner along the rim.
Wrap one piece of custard filling in the dough.
Sprinkle flour on the mooncake and mould. Knead into a cylinder and place it in the mould. Press lightly with hand.
Turn the mould upside down. Press 10 times and remove the mooncake.
Refrigerate the pressed mooncakes for 1 hour.
Preheat the Airfryer at 200°C for 10 minutes. Spray water on the mooncakes before placing them on the baking tray. Bake at 200°C for 5 minutes
Remove the baking tray along with the mooncakes. Brush on the egg wash. Let the mooncakes sit in room temperature for 10 minutes.
Brush on egg wash again and bake at 200°C for 4 minutes.
Remove the baking tray along with the mooncakes. Brush on the syrup. Put back into Airfryer and bake at 200°C for 1 minutes.
Tips:
Reheat the mooncakes in the Airfryer before consumption for better taste.
Syrup can be made by mixing 1 part of granulated sugar with 1 part of hot water.
Moon cake mold can be purchased at the baking shop
