With the Mid-Autumn Festival approaching, I tested the mooncake recipe in advance and will record here the detailed recipe for making Lava Custard Mooncakes. These mooncakes consist of three parts: the flowing heart, the custard filling, and the crust. Since each part needs to be frozen, the process can be spread over three days to lighten the workload in a single day.

A general tip for pastries: A sugar content of about 10-15% in the finished product is generally pleasing to most people's tastes. Thus, in the following recipe, the total sugar content (including the sugar in condensed milk and honey) is about 10%. During the cooking process, some moisture will be lost, so the final sugar content will be within the range of 10-15%, which suits most tastes.

The following recipe is for making about 24 mooncakes, each weighing around 50g. If you need to change the number of servings, simply adjust the proportions of the ingredients accordingly; the baking time does not need to be adjusted.

• Ingredients: 225g cream, 210g salted egg yolks, 200g whole egg, 185g condensed milk, 150g low gluten flour, 80g butter, 70g cornstarch, 35g honey, 35g coconut milk powder, 35g milk powder, 35g milk, 20g sugar.
• Coconut milk powder can be substituted with milk powder, and honey can be replaced with condensed milk.

• Making the flowing heart filling: Mix 45g cream, 50g salted egg yolks, 30g condensed milk, 10g milk powder, and 10g coconut milk powder until smooth. Slightly heat the mixture in a pot to blend the flavors. Sieve the flowing heart filling.

• Freezing the flowing heart filling: Pour the flowing heart filling into molds and freeze with each portion of about 5g.

• Making the custard filling: Combine 180g cream, 200g whole egg, 160g salted egg yolks, 120g condensed milk, 40g cornstarch, 20g butter, 20g sugar, and 20g coconut milk powder. Mix well and strain. Heat the mixture in a pot.

• Cooling the custard filling: Once the custard filling is cooked and no longer sticks to the pot, transfer it to the refrigerator to cool.

• Wrapping the flowing heart filling: Once the custard filling cools to below 20 degrees Celsius, divide it into 24 portions of 30g each. Take out the frozen flowing heart filling, wrap it inside the custard filling, and form it into a ball. Cover the surface of the filling balls with cornstarch, then freeze in the refrigerator.

• Making the crust: Soften 60g butter at room temperature and mix well with 35g condensed milk, 35g honey, 35g milk, 10g milk powder, and 5g coconut milk powder. Sift 150g low-gluten flour and 30g cornstarch and add to the mixture, stirring evenly. Wrap the dough with plastic wrap and let it rest at room temperature for half an hour to an hour.

• Assembling the mooncakes: Divide the rested dough into 24 portions of 15g each, and roll each into a thin circular crust using a rolling pin. Take out the frozen filling balls and wrap them in the crusts. Cover the surface of the wrapped mooncake balls with cornstarch. Once the mooncake balls unfreeze and soften, shape with a mold and freeze again.

• Baking the mooncakes: Preheat the oven to 220 degrees Celsius. Brush a layer of water or egg yolk mixture (one-to-one mixture of egg yolk and water) on the frozen mooncakes and bake for 10 minutes.

• Rest the mooncakes: After the mooncakes are cooled naturally, the crust will absorb oil from the filling, becoming softer and reaching the best taste.