hong kong peninsula hotel’s custard mooncake (no salted egg yolk) 香港半岛奶黄月饼 （无咸蛋黄版）

ingredients (makes 10 50g mooncakes)

filling
4 large egg yolk
20g monk fruit sweetener/caster sugar
45g whipping cream
45g milk
25g condense milk
50g cake flour
1 tbsp coconut cream powder (optional ~ i added this myself)
55g coconut oil (original recipe calls for melted butter)
1 tsp vanilla paste

pastry skin
100g cake flour
20g potato starch (original recipe calls for corn starch)
20g monk fruit sweetener/caster sugar
15g coconut cream powder (original recipe calls for dry milk powder)
35g whipping cream
15g  condense milk
40g butter, softened

finishing
egg wash

食材（可做 10个 50克月饼）

内馅
蛋黄 4颗、大号
罗汉果糖精／细砂糖 20克
淡奶油 45克
牛奶 45克
炼奶 25克
蛋糕粉 50克
椰浆粉 1大匙（可省略～我自加滴）
椰油 55克（原食谱用了融化黄油）
香草膏 1小匙

饼皮
蛋糕粉 100克
土豆淀粉 20克（原食谱用了玉米淀粉）
罗汉果糖精／细砂糖 20克
椰浆粉 15克（原食谱用了奶粉）
淡奶油 35克
炼奶 15克
黄油 40克、软化

收尾

蛋液

Directions/做法

prepare filling
beat sugar with egg yolk till sugar dissolved
准备内馅
蛋黄和糖打至无颗粒

add in whipping cream, milk, and condensed milk
stir well to mix
加入淡奶油、牛奶和炼奶
拌匀

sieve in cake flour and coconut cream powder
筛入蛋糕粉和椰浆粉

finally drizzle in coconut oil and vanilla paste
倒入椰油和香草膏

sieve egg yolk batter
蛋黄糊过筛

cook batter over a pot of simmering water, stirring constantly
蛋黄糊隔热水加热、之间不停搅拌

custard is ready when it has cuddled and most moisture has been absorbed
allow to cool then chill
(i divided into 10 equal portions before chilling)
煮至差不多没有水份即可
冷却后冷藏备用
（冷藏前我事先将内馅分成 10等份）

move on to prepare pastry skin
whisk all ingredients together before add in butter
制作饼皮
所有食材混合后加入黄油

cut butter in till crumbly
切拌至粗颗粒

at this stage i used my fingers to rub everything together
之后运用手指和面

stop mixing once dough comes together
和面即可

divide dough into 10 equal portions
面团分割成 10等份

flatten a portion of dough into a circle
擀成圆形

place a portion of filling and wrap
摆入一份内馅、裹起

done
当当！

roll mooncake with a thin coat of flour (brush off excess flour)
place into mooncake presser (also lightly floured) and press out mooncake
包好的月饼滚上薄薄一层面粉（多余面粉必须搓掉）
摆入月饼模（模具撒少许面粉）～咔嚓～压出月饼

bake in TOP rack of 200 degrees C preheated oven for 5 mins
(centre rack for small ovens)
送入预热至 200摄氏度顶层烤香烤 5分钟
（小烤箱用中层）

remove mooncake and brush with a thin coat of egg wash
continue baking on 160 degrees C for 15-17 mins
(do not overbake as it will result in a dry mooncake)
取出月饼、刷上一层蛋液
再送回烤箱、160摄氏度续烤 15-17分钟即可
（勿必烤过～会导致月饼口感偏干）