This innovative mooncake features three delectable layers: a luscious runny salted egg yolk and cheese "lava" center, a creamy milk yolk custard middle, and a buttery cookie wrapper. A modern twist on a traditional Mid-Autumn Festival dessert.
Adapted from a video by Souped Up Recipes
This "Lava" Mooncake is Going Viral in China (流心奶黄月饼)
red food coloringoptional, helps distinguish layers5
unsalted butterfor wrapper, room temperature91 g
icing sugar80 g
egg yolkfor wrapper1
whipping cream30 g
salt¼ tsp
orange food coloringoptional6
cake flourfor wrapper200 g
cornstarch20 g
egg yolkfor brushing surface1
water2 tsp
Steps
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1
Bake the salted egg yolks in a 360°F oven for 12 minutes.
2
Prepare the lava filling: combine butter, whipping cream, gelatin powder, sugar, milk powder, and American cheese in a saucepan.
3
Remove the baked egg yolks and press two of them through a fine sieve into the saucepan mixture, scraping the bottom of the sieve completely.
4
Place the saucepan over low heat and stir for a few minutes until the butter and cheese are completely melted.
5
Pour the mixture carefully into a piping bag fitted with a closed tip.
6
Pipe approximately 7 grams of filling into each silicone mold cavity and freeze overnight.
7
Prepare the milk yolk custard filling: combine three egg yolks, sugar, whole milk, and melted butter.
8
Sift in cake flour and milk powder, stirring until no lumps remain.
9
Press the remaining two salted egg yolks through a sieve into the mixture; optionally add red food coloring for visual distinction.
10
Strain the mixture through a sieve again to remove any lumps, then transfer to a saucepan.
11
Heat over low heat and stir constantly for 5 to 6 minutes. The first 4 minutes show little change, but around 5 minutes the mixture becomes lumpy; increase stirring speed to prevent sticking to the bottom.
12
Continue stirring for about 1 minute until the mixture becomes smooth and completely separates from the pan bottom.
13
Transfer the filling to a container and refrigerate overnight to firm up.
14
The next day, remove the custard filling from the refrigerator, divide into 16 equal portions of 18 grams each, roll into balls, and cover to prevent drying.
15
Remove the frozen lava filling from the molds, poke a hole in the center of each custard ball, carefully insert the lava filling, and gently wrap it.
16
Prepare the wrapper: whisk room-temperature butter and icing sugar until fluffy.
Sift in cornstarch and cake flour, switch to a spatula, and mix until no dry flour is visible, about 2 minutes, being careful not to overmix.
19
The dough is slightly sticky at this point. Cover and rest in the freezer for 20 minutes until the butter is chilled and the dough becomes non-sticky.
20
Divide the wrapper dough into 16 equal portions of about 25 grams each, roll into balls, and cover to prevent drying.
21
Remove the chilled filling from the freezer, poke a hole in the center of each dough portion, use forefinger and thumb to gently squeeze and push the wrapper up around the filling until completely sealed.
22
Brush flour into the mooncake mold to prevent sticking, lightly dust each filled ball with cake flour, and gently shape it into a cylinder.
23
Place the moon cake ball into a 50-gram mooncake mold and gently press onto a baking sheet lined with parchment paper; hold for a few seconds to set the shape, then release.
24
Preheat the oven to 360°F. Mix 1 egg yolk with 2 teaspoons of water to make egg wash.
25
Brush a thin layer of egg wash onto the surface and sides of each mooncake, avoiding excess.
26
Bake for 8 minutes, remove and brush another thin layer of egg wash on the top only, then return to the oven and bake for 6 to 8 more minutes until the wrapper is golden brown.
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