Homemade Creamy Custard Mooncakes: A Step-by-Step Guide92

Mooncakes, the quintessential delicacy of the Mid-Autumn Festival, symbolize family reunion and prosperity in Chinese culture. Among the various mooncake varieties, creamy custard mooncakes stand out with their velvety, rich filling that melts in the mouth. If you're looking to impress your loved ones with a homemade treat this year, follow our step-by-step guide to create delicious and authentic custard mooncakes.

Ingredients:

For the Custard Filling:

2 cups whole milk
1 cup heavy cream
1/2 cup sugar
1 vanilla bean, split and scraped
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter

For the Mooncake Dough:

1 1/2 cups all-purpose flour
1/2 cup lard
1/4 cup golden syrup
1/4 cup alkaline water (made by dissolving 1/2 teaspoon of baking soda in 1/4 cup of water)
1 tablespoon vegetable oil

Instructions:

Making the Custard Filling:

In a medium saucepan, combine the milk, cream, sugar, and vanilla bean. Bring to a simmer over medium heat, stirring occasionally.
In a separate bowl, whisk together the cornstarch and egg yolks. Slowly pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Return the egg yolk mixture to the saucepan and cook over low heat, stirring constantly. When the mixture thickens and forms a smooth custard, remove it from the heat.
Stir in the butter until it melts and the custard becomes glossy. Transfer the custard to a clean container, cover it with plastic wrap touching the surface, and refrigerate until chilled.

Making the Mooncake Dough:

In a large bowl, whisk together the flour, lard, golden syrup, alkaline water, and vegetable oil. Mix until a dough forms.
Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Assembling the Mooncakes:

Divide the dough into 12 equal pieces. Roll each piece into a ball.
Divide the custard filling into 12 equal portions. Roll each portion into a ball.
Take a ball of dough and flatten it into a disc. Place a custard ball in the center and wrap the dough around it, sealing the edges securely.
Gently shape the mooncake into a traditional round shape.
Place the mooncakes on a greased baking sheet and lightly brush them with egg wash (1 egg yolk mixed with 1 tablespoon of water).
Bake the mooncakes at 350°F (175°C) for 20-25 minutes, or until they are golden brown and the custard is set.

Tips:

For a richer custard filling, use egg yolks from pasture-raised or organic eggs.
If you don't have alkaline water, you can substitute it with regular water, but the mooncakes may not be as tender.
Let the mooncakes cool completely before storing them in an airtight container at room temperature for up to 3 days.
You can also freeze the mooncakes for up to 2 months. To thaw, place them in the refrigerator overnight before serving.

With this detailed guide, you can create exquisite homemade creamy custard mooncakes that will delight your family and friends. Enjoy this traditional delicacy during the upcoming Mid-Autumn Festival and embrace the spirit of togetherness and prosperity.

2024-11-29

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