Salted egg yolk lava mooncakes are perhaps one of the best modern renditions of traditional mooncakes. Cutting into the buttery, crumbly pastry reveals a molten salted egg yolk lava centre that’s enrobed in an aromatic egg custard. With a perfect balance of sweet and savoury, it’s not an exaggeration to call these mooncakes heavenly. [Go straight to recipe]
Unlike the Snow Skin Mooncake Baking Kits we launched this year, these Salted Egg Yolk Lava Mooncakes are baked.
They look similar to traditional Cantonese mooncakes, but they have a buttery and crumbly skin made of pastry that’s similar to a tart crust.
Instead of putting a whole egg yolk in the middle, we’re giving these mooncakes a modern twist.
These ultra-decadent mooncakes have a molten salted egg yolk lava core that oozes out once you cut into it! It’s similar to the centre of this Lava Cake, but with a rich and buttery salted egg yolk flavour.
Tackling this recipe requires quite a bit of time and preparation, but the satisfaction of slicing open a molten lava core is worth it.
Making the salted egg yolk filling, custard, and pastry skin are all done in different steps, and each one takes at least an hour to complete.
For the best results, read the recipe thoroughly before starting and get everything prepared!
When you’re making the salted egg yolk molten lava filling, it’s important to whisk all the ingredients until they’re completely smooth. Using a quality hand whisk will ensure that all ingredients are well incorporated and lump-free.
The same goes for making the custard that’ll be used to wrap around the salted egg yolk core. You want a completely smooth mixture, just like the filling for our cream puffs.
When you’re heating the custard, always use low heat and scrape the bottom of the pan continuously. If your temperature is too high, the custard might start to curdle and form lumps, so be patient!
Stirring and scraping distributes heat evenly, so it prevents your custard from curdling and scorching. Once it reaches the desired thickness, transfer it immediately to a heatproof bowl to stop it from cooking.
These two mixtures have to be cooled completely before covering with cling wrap.
If they’re covered when still hot, water droplets will form and negatively affect their texture (remember how to treat a cheesecake before refrigerating? That’s how you do it!).
Take the time to freeze them until firm, so handling and shaping will be easier.
The pastry layer for these mooncakes is similar to a tart crust.
It’s buttery and crumbly, with a pleasant melt-in-your-mouth texture. And to get the desired results, always use the correct techniques, just like how you’d make any baked goods.
When the dry and wet ingredients are still in separate mixing bowls, mix each one of them thoroughly. This is the only chance to ensure everything is distributed evenly, without having to worry about toughening the dough.
After pouring the dry ingredients into the wet mixture, fold them in until just incorporated.
We want a delicate texture, and overmixing will create too much gluten—the same thing that makes cookies tough and dense.
To ensure that all your mooncakes will bake in the same amount of time so that you don’t end up with over or under-baked mooncakes, portion the pastry dough equally. A digital scale would be highly recommended in this case!
Molding picture-perfect mooncakes might be tricky at the start, but all it takes is some practice! Here are some of our tips:
These mooncakes require you to wrap the salted egg yolk filling with custard, before further wrapping it with the pastry dough.
When you’re wrapping the custard with the pastry dough, cover it entirely and make sure there are no cracks.
If there are any cracks (no matter how small), the custard and filling might seep out when baked. It will not affect your mooncakes’ flavour, but they won’t look as beautiful!
To ensure that the beautiful patterns on your mooncakes stay after they’re baked, press your mooncakes into the mold firmly and deep enough.
The pastry will puff up slightly during baking. Without giving the mooncakes deep creases, the patterns might not be very prominent after baking.
Baking is an essential part of making any type of baked good.
These mooncakes require two steps of baking. You’ll first have to bake the mooncakes for about 4 minutes before adding a layer of egg wash, then baking for another 6–10 minutes.
Overbaking these mooncakes will result in a non-flowy core, so we recommend doing a test bake on 2 or 3 mooncakes first, before proceeding with the next ones. This will help you figure out the exact timing to get your mooncakes to have a flowy interior.
Different ovens are built differently, which means baking your mooncakes might take a little more or less time. It doesn’t take long to bake these mooncakes, so watch them closely!
If you want to ensure that your oven is properly calibrated, an oven thermometer will be very helpful in telling you the true temperature of the interior of your oven.
The egg wash layer adds a beautiful golden brown colour to your mooncakes, but do not overdo it as it will mask the prints on your mooncake.
Using a pastry brush will help you apply a thin and even layer of egg wash onto your mooncakes!
Watch video tutorial:
Salted Egg Yolk Filling
60g salted egg yolk powder (1)
30g unsalted butter (1)
45g condensed milk (1)
4g custard powder
60g cake flour (1)
150g heavy cream
30g unsalted butter (2)
30g milk powder
25g salted egg yolk powder (2)
70g granulated sugar
3g vanilla extract/essence
72g condensed milk (2)
72g unsalted butter, softened (3)
230g cake flour (2)
40g corn flour
1 egg, for egg wash
1x mooncake mold
For Salted Egg Yolk Filling
Storage Instructions: You can save some unbaked mooncakes to bake later. Store them in a container in the freezer for up to a month. Note that the baking time might be slightly longer if the mooncakes are baked straight from the freezer. Spray some water onto the mooncakes before baking, as they might be dry from storing in the freezer.
Tip for gifting/storing baked mooncakes: If the mooncakes are going to be reheated, slightly under-bake the mooncakes, then reheat again at 200°C for about 2-3 mins before serving until they’re golden brown and all warmed up.
These salted egg yolk lava mooncakes are decadent, best-served warm, and will definitely impress your family and friends! While they might take a bit of work, nothing beats the satisfaction of slicing into these warm, crumbly pastries and watching the molten lava flow out.
For more mooncake and mid-autumn related reads, check out the following articles:
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