This flaky-skin mooncake is using two types of egg yolks – salted duck egg and century egg – for the filling. It is absolutely delicious when eaten hot.
- Salted egg custard:
- 20g cornflour
- 20g custard powder
- 70g caster sugar
- 1/2teaspoon salt
- 60ml thick coconut milk
- 150ml evaporated milk
- 5 salted egg yolks
- 8 century egg yolks
- Water dough:
- 100g shortening
- 1tablespoon icing sugar
- 200g plain flour, sifted
- 75ml water
- Oil dough:
- 150g plain flour, sifted
- 80g shortening
- 1/8teaspoon salt
- Place all the ingredients in a heat-proof bowl and mix well - its not necessary to break up the salted egg yolk. Steam over high heat for 20 minutes. Remove from steamer and whisk with a wooden ladle to break up the salted yolk. Cover with cling wrap and leave to cool.
- Once cooled, shape the custard paste into 70g balls; flatten the ball and wrap the paste around a century egg. Set aside.
- In a mixing bowl, combine the shortening, and icing sugar. Add flour and water, and mix well to form a soft dough. Knead until smooth. Cover with a tea towel and allow to rest for 30 minutes.
- Combine flour, shortening and salt to form a soft dough. Divide into 8 equal portions and set aside.
- Roll out the water dough into a long sausage and cut into 8 equal pieces; flatten each into a circle. Place a portion of the oil dough inside the circle and wrap.
- Flatten each portion and roll out on a lightly floured surface into a long rectangular shape. Roll up like a Swiss roll. Flatten the Swiss roll again into a rectangle. Roll up, Swiss roll-style, once again.
- Roll out the dough into a 20cm diameter circle and place filling in the centre. Wrap the dough around the filling and pinch to seal; trim excess dough.
- Bake mooncakes on a greased tray at 180°C, until golden brown, about 20-25 minutes.
- Leave mooncakes to cool before storing in airtight containers.
To make salted egg custard paste:
To make water dough:
To make oil dough:
To form the mooncakes: