Mini Custard Moon Cake

　

Ingredients of Pastry :

Plain Flour 168g Syrup 126g

Oil 42g Diluted Alkaline Solution 1/2tsp

　

Filling :

Custard some Salted Egg Yolk some

　

Ingredients of Custard Filling:

Sugar 600g Plain Flour 300g

Custard Powder 80g Evaporated Milk 200ml

Condensed Milk 200ml Milk 500ml

Egg 5 Butter 227g

　

To Make Custard Filling :

1. Sift the flour and dissolve the butter.

2. In a bowl, whisky together all the remaining ingredients, and steam on 180^oC for 10 to 15 mins.

3. Transfer to a bowl, cover and cool. Stir well.

　

Ingredients of Syrup :

Sugar 224g Water 140ml

Lemon 2 slices

To Make Syrup :

1. Mix all the ingredients well and simmer for about 1 hour. Test by putting a drop of syrup into a bowl of cold water, if it dissolve then you should keep simmer otherwise it would looks like a dewdrop. Keep in cool place after cook for 2 weeks .

Method :

1. Sift the flour onto a table. Make a well in the centre and add the syrup, oil and diluted alkaline solution, mix well. Knead to form a dough, cover with a moisture towel and set aside for 2 hours.

2. Divide the dough into small equal portions and roll out into thin pastry. Spoonful some filling onto the pastry and seal. Dust some flour on the moon cake tin, put in the dumpling and turn it out (recommended ratio of pastry and filling is 1/2 oz pastry and 1 1/4 filling)

3. Place the moon cakes onto a baking pan lined with foil, sprinkle some water on top of the moon cakes and bake over 200^oC for 5 mins. Take the moon cakes out, rub the top with some beaten egg and bake over 200^oC for another 5 mins. Take the moon cakes out again, rub the top with some beaten egg and bake over 200^oC for another 5 mins.

Gist :

1. Preheat oven for 15 mins.

2. Add few drops of oil into the egg (recommend to use egg yolk only) for rubbing the top of moon cakes.

3. Let the moon cakes stand for 1 to 2 days for delicacy.

4. You can use instant syrup and filling for time consuming

Ingredients of Pastry :
Plain Flour	168g	Syrup	126g
Oil	42g	Diluted Alkaline Solution	1/2tsp

Ingredients of Custard Filling:
Sugar	600g	Plain Flour	300g
Custard Powder	80g	Evaporated Milk	200ml
Condensed Milk	200ml	Milk	500ml
Egg	5	Butter	227g

To Make Custard Filling :
1.	Sift the flour and dissolve the butter.
2.	In a bowl, whisky together all the remaining ingredients, and steam on 180^oC for 10 to 15 mins.
3.	Transfer to a bowl, cover and cool. Stir well.

To Make Syrup :
1.	Mix all the ingredients well and simmer for about 1 hour. Test by putting a drop of syrup into a bowl of cold water, if it dissolve then you should keep simmer otherwise it would looks like a dewdrop. Keep in cool place after cook for 2 weeks .

Method :
1.	Sift the flour onto a table. Make a well in the centre and add the syrup, oil and diluted alkaline solution, mix well. Knead to form a dough, cover with a moisture towel and set aside for 2 hours.
2.	Divide the dough into small equal portions and roll out into thin pastry. Spoonful some filling onto the pastry and seal. Dust some flour on the moon cake tin, put in the dumpling and turn it out (recommended ratio of pastry and filling is 1/2 oz pastry and 1 1/4 filling)
3.	Place the moon cakes onto a baking pan lined with foil, sprinkle some water on top of the moon cakes and bake over 200^oC for 5 mins. Take the moon cakes out, rub the top with some beaten egg and bake over 200^oC for another 5 mins. Take the moon cakes out again, rub the top with some beaten egg and bake over 200^oC for another 5 mins.

Gist :
1.	Preheat oven for 15 mins.
2.	Add few drops of oil into the egg (recommend to use egg yolk only) for rubbing the top of moon cakes.
3.	Let the moon cakes stand for 1 to 2 days for delicacy.
4.	You can use instant syrup and filling for time consuming