Hong Kong Salted Egg Lava Mooncakes

Method

1. Leave 75g unsalted butter at room temperature and cut it into small pieces without letting it melt. Separate 5 salted egg yolks and steam or bake them until cooked.
2. Mash the salted egg yolks smooth. Put 35g milk powder, 35g custard powder, the softened butter and 13.5g kOBE Monk Fruit Blend in a clean bowl and work them together with a whisk.
3. Stir in 51g kOBE Monk Fruit Blend dissolved in 63ml unsweetened oat milk, then pass the mixture through a sieve until silky.
4. Divide the lava filling into portions of about 10g, set them in a mold and freeze for about 6 hours until firm.
5. Soak 200g split mung beans for 30 minutes to 1 hour until swollen, rinse, cook until soft, then blend smooth and pass through a sieve.
6. Put the blended beans in a nonstick pan with 40g coconut oil and 67.5g kOBE Monk Fruit Blend and cook until the paste is smooth and holds its shape when rolled, then turn off the heat.
7. Knead in 40g custard powder until the paste comes together. Divide it into balls of about 25g and cover with cling film so they do not dry out.
8. Sift 220g all purpose flour and 30g custard powder into a large bowl, mix and make a well in the middle. Add 30g cooking oil, 1 chicken egg yolk and 135g kOBE Monk Fruit Blend syrup for baked mooncakes, knead until smooth and rest the dough for 30 minutes.
9. Set a ball of mung bean paste in your palm, press it flat, place a frozen lava center inside and seal it quickly.
10. Divide the skin into pieces of about 15g, roll and flatten them, then wrap them around the filled balls. Press each cake in the mold.
11. Heat the oven to 165 degrees C for 10 minutes and bake the cakes for 10 minutes.
12. Take them out and brush with the mixture of 1 egg yolk, 1 teaspoon cooking oil and 2 teaspoons egg white. Raise the oven to 180 degrees C, bake for another 10 minutes and brush again.
13. Turn the oven to 200 degrees C and bake for about 8 minutes more to finish.

Tips

• Clean the salted egg yolks well before use so the filling has no fishy edge. Rice wine and ginger do the job.
• The lava center has to be frozen solid, otherwise it leaks while you wrap.
• Custard powder is also sold as bot su tu at baking supply shops.
• Take the lava centers out one at a time and keep the rest in the freezer until their turn.
• Brush the egg wash thinly with a soft brush, since a heavy coat blurs the pattern from the mold.
• kOBE Monk Fruit Blend dissolves slowly, so mix it with the oat milk, wait 5 minutes and stir again before it goes into the filling.