Translucent Salted Egg Custard Moon Cake (通透奶黄流心月饼)

This is this year's trendy style moon cake. It is complicated and time consuming, but delicious.

PART 1: Salted Egg Custard Filling

【Ingredients】
Egg - 3 (about 150g)
Milk Powder - 55g
Corn Starch - 55g
Sugar A - 80g
Sugar B - 32g
Evaporated Milk - 80 g
Coconut Milk - 75g
Butter - 30g
Salted Egg Yolk - 3 (if not cooked, spray with liquor and bake 10 minutes at 300°F)

【Steps】
1. In a mixing bowl, mix Sugar A and eggs, then sift in corn starch, milk powder; keep mixing until smooth.

2. Break the egg yolk into crumbs using a Ziploc bag and rolling pin.

3. In a small sauce pan, add evaporated milk, coconut milk, and sugar B, butter, cook at low heat until the butter is melt and the mixture is almost boiling.

3. Pour the egg barter in step 1 to sauce pan, then add the egg yolk crumbs. Keep stirring and cooking until the filling is sticky.

5. Put the filling in a Ziploc bag and knead it until it is more consistent.

6. Seal the Ziploc bag, and put in refrigerator.

PART 2: Molten Custard Filling

【Ingredients】
Evaporated Milk - 40g
Sugar - 15g
Coconut milk - 5g
Corn Starch - 2g
Gelatin powder - 2 g
Salted Egg Yolk - 1 (cooked)
【Steps】
1. Break the egg yolk into crumbs using a Ziploc bag and rolling pin.
2. Mix corn flour with coconut milk and put aside
3. Mix Gelatin powder  with 1 TBSP of evaporated milk and put aside
4. In a sauce pan, add evaporated milk and sugar, cook under low heat until boiling.
5. Add the corn flour mixture, egg yolk, and Gelatin powder in the sauce pan; cook until the mixture is well mixed, and can still flow.

6. Transfer filling to a Ziploc bag, seal it and put in freezer for 0.5 to 1 hour.
7. Take out the filling, knead it, and then portion it into 5 g balls (about 11 of them). Put the filling back to freezer until it is frozen firm, about 2 hours.

PART 3: Translucent Skin

【Ingredients】
Syrup - 35 g
Oil - 13 g
All-purpose Flour - 45 g
Lotus seed filling - 100 g
【Steps】
1. Mix the syrup and oil. If the mixture is well mixed, the liquid should flow at even speed when dripping from a spoon.
2. Sift in flour, knead into a dough.
3. Add lotus seed filling and knead the dough.

4. Put the dough in Ziploc bag, seal and store in refrigerator.

PART 4: Assembly

1. Weight out the salted egg yolk custard filling into approximately 25 g balls, (about 11 to match the number of molten custard fillings).

2. Wrap the frozen molten custard filling with the salted egg yolk filling. Cover and freeze the balls until it is firm, about 1 hour.

3. Partition the skin dough into 15-18 g balls to match the number of fillings. Wrap the filling in the skin. Then use 50 g moon cake mold to press in shape.

4. Cover the cakes and put in freezer for at least 4 hours. 

PART 5: Bake

1. Preheat oven to 375°F. (Could consider to bake at 390°F instead to see if the cake pattern can stay better)
2. Take cakes out of freezer, lightly spray with water; put in oven to bake for 10 minutes.
3. Adjust oven temperature to 325°F.
4. Take out the cake to brush with egg wash, then bake for another 10 minutes until the top is golden.

5. The cake is best consumed warm. If it is kept in refrigerator, you should bake or microwave it before serve.