奶黃月餅 Egg custard Mooncake [Eng Sub] 嘉麟樓食譜改版 | Cooking MooMoo

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奶黃月餅雖然不是傳統月餅，但自從早些年的宣傳及吹捧下，以往半島奶黃月餅的炒價，以雙倍價錢起跳，今年受疫情影響，奶黃月餅的”意氣風發”不再，那倒不如藉此機會，利用在家抗疫的時間，自己做半島奶黃月餅。我參考前嘉麟樓點心部策劃 葉師傅在蘋果接受專訪中提及的食譜    • 奶黃月餅始祖創新品牌　公開正宗食譜秘技   並跟據他的做法，作出甜度以及份量的調整

奶黃月餅 10個
奶黃餡
鹹鴨蛋 3
無鹽/有鹽牛油 30g
白砂糖 20g
雞蛋 20g
低筋麵粉 12g
全脂奶粉 12g
吉士粉 12g
煉奶 16g
花奶 16g
淡忌廉 20g
椰漿 36g

月餅曲奇皮
無鹽/有鹽牛油 85g
白砂糖 30g
雞蛋 15g
淡忌廉 30g
吉士粉 10g
低筋麵粉 170g

蛋黃液
雞蛋蛋黃 1
水 1tbsp

糖水
蜜糖 2 tsp
水 1tsp

Egg custard mooncake (10 pieces)
Egg custard filling
Salted duck egg 3
Unsalted/salted butter 30g
Granulated sugar 20g
Egg 20g
Cake flour 12g
Whole milk powder 12g
Custard powder 12g
Condensed milk 16g
Evaporated milk 16g
Whipping cream 20g
Coconut milk 36g

Cookie skin for mooncake
Unsalted/salted butter 85g
Granulated sugar 30g
Egg 15g
Whipping cream 30g
Custard powder 10g
Cake flour 170g

Egg wash
Chicken egg egg yolk 1
Water 1 tbsp

Syrup
Honey 2 tsp
Water 1 tsp

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