Egg custard mooncake

Preparing the pastry. Add butter and sugar into a large bowl to cream, add the beaten egg into the bowl gradually. Beat until the mixture becomes light and fluffy.

Mix well flour, custard powder, baking powder and sift into the butter mixture, mix until they are incorporated. Continue mixing the mixture until possibly form into a dough, wrap it with cling wrap and place in the fridge for at least 1 hour.

Meanwhile, prepare the custard filling. Add the flour, custard powder and potato starch into a small bowl, mix to well combined. Set aside. In a large bowl, add butter and sugar and beat until light and combine. Gradually add the beaten egg into the bowl and beat until well combined. Add condensed milk, cream and coconut milk, beat well. Finally, sift the flour mixture into the bowl, mix until well combined.

Steam the egg yolk mixture over medium heat for 25 minutes. Stir it every 5 minutes. After steaming, let the filling cool down a little. When the filling is cool enough to handle, massage it by hand until smooth. Then wrap the filling and place into the fridge to chill for half an hour.

Divide the dough and the filling into 10 evenly portions each. Shape them into balls and set aside.

Prepare 2 layers of cling wrap, place a pastry ball between them then press to flatten it into a flat and round circle. Remove the top cling wrap layer, use a lightly floured hand to place a filling ball into the pastry center. Wrap the pastry to cover the custard filling inside it, then roll it into a smooth ball. Repeat to other dough and filling balls.

Preheat the oven to 160oC. Prepare a baking tray lined with baking paper. Lightly flour the mooncake mould. Place each cake ball into the mould and press gently until the ball fits to the mould at all edges, then press the bottom of the mould to take out the cake. Place the cake onto the baking tray. Re-floured the hand before doing each ball moulded.

Mix the egg yolk and milk to brush over the cake surfaces with a thin layer, then bake for 10 minutes. Take the cakes out of the oven and let them cool for 10 minutes. Brush the cakes with an another egg layer, then continue baking the cakes for another 15 minutes.

Remove the cakes from the oven, let them rest until cooled down completely before serving. Keep the cakes at room temperature for 3 days, or in the fridge for 2 – 3 week (re-bake them at 160oC for 5 – 6 minutes, let them cool down before serving).