@chefxiaoju1: Super creamy lava & rich custard mooncake 爆浆流心奶黄月饼 🍮 Lava Filling: Butter 15g (0.5oz), Sugar 15g (0.5oz), Cooked salted egg yolks 20g (0.7oz), Evaporated milk 35g (1.2oz) (can replace with heavy cream), Gelatin 2g (0.07oz) (optional) 🥚 Custard Filling: Cooked salted egg yolks 100g (3.5oz), Wheat starch 35g (1.2oz), Milk powder 35g (1.2oz), Sugar 15g (0.5oz), Butter 7g (0.25oz), Coconut milk 10g (0.35oz), Heavy cream 35g (1.2oz), Honey 10g (0.35oz), Cheese powder 2g (0.07oz) 🫓 Mooncake Skin: Butter 80g (2.8oz), Egg liquid 15g (0.5oz), Coconut milk 15g (0.5oz), Powdered sugar 25g (0.9oz), Milk powder 15g (0.5oz), Wheat starch 20g (0.7oz), Cheese powder 5g (0.18oz), Cake flour 130g (4.6oz) 🧂 Others: Salted egg yolks 12pcs, High-proof white wine, Cornstarch (for dusting) 👩🍳 Steps: 1. Prepare 12 salted egg yolks (remove membrane, spray liquor), bake at 180°C (356°F) for 10 mins. 2. Mix lava filling, blend, sift, pour into molds (5g/0.18oz each), freeze overnight. 3. Cook custard filling over low heat until doughy, cool, sift in baked yolks, knead, divide 12 portions, chill. 4. Wrap lava balls with custard, freeze 20 mins. 5. Mix skin ingredients into dough, divide 12 portions, rest 20 mins. 6. Wrap filling with skin, rest 10 mins, dust, mold, freeze overnight. 7. Spray water, bake top 230°C (446°F)/bottom 160°C (320°F) for 8–10 mins (matte surface = done). 8. Cool before serving (gelatin = better layers; no gelatin = stronger lava). --- 爆浆流心奶黄月饼｜零失败！两种流心口感任你选～ 🍮 流心馅： 黄油15g、糖15g、熟咸蛋黄20g、 黑白淡奶35g（可替换淡奶油）、 吉利丁2g（可选） 🥚 奶黄馅： 熟咸蛋黄100g、澄粉35g、奶粉35g、 糖15g、黄油7g、椰浆10g、淡奶油35g、 蜂蜜10g、芝士粉2g 🫓 月饼皮： 黄油80g、蛋液15g、椰浆15g、 糖粉25g、奶粉15g、澄粉20g、 芝士粉5g、低筋面粉130g 🧂 其他： 咸蛋黄12颗、高度白酒、 玉米淀粉（防粘） 👩🍳 制作步骤： 1. 咸蛋黄去膜喷白酒，180℃烤10分钟。 2. 流心馅混合打匀过筛，入模（每颗5g）冷冻一晚。 3. 奶黄馅入不粘锅小火炒成团，晾凉筛入咸蛋黄揉匀，分12份冷藏。 4. 奶黄馅包流心球，冷冻20分钟定型。 5. 饼皮材料揉成面团，分12份松弛20分钟。 6. 饼皮包馅料，静置10分钟撒淀粉压模，冷冻一晚。 7. 烤前喷水，中层上管230℃、下管160℃烤8-10分钟（表面哑光即熟）。 8. 晾凉食用，加吉利丁层次佳，不加流心更浓。 #mooncake #lavamooncake #desset #月饼 #流心月饼

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Wednesday 25 March 2026 16:00:00 GMT