Name: Thousand Layers Lava Custard Mooncakes Recipe
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: Chinese
Ingredients: 3 salted egg yolks (steamed); 50 g heavy whipping cream; 20 g salted butter; 20 g granulated sugar; 10 g evaporated milk; 10 g milk powder; 2 salted egg yolks (steamed); 1 egg; 75 g evaporated milk; 40 g milk; 40 g granulated sugar; 30 g milk powder; 25 g custard powder; 25 g salted butter; 12 g condensed milk; 12 g cake flour; 100 g all-purpose flour (water dough); 15 g confectioners’ sugar; 1/8 tsp salt; 35 g unsalted butter; 45-50 g ice water; 100 g cake flour (oil dough); 55 g shortening; 1 egg yolk (for egg wash); Black sesame seeds (for decoration); 5 salted duck eggs (to obtain yolks for steaming)

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Introduction

These Thousand Layers Lava Custard Mooncakes are a delightful blend of flaky pastry and rich custard filling with a molten salted egg yolk center. Perfect for festive occasions or a special treat, this recipe takes time but rewards you with impressive layered mooncakes full of luscious lava custard.

The image shows a silver tray filled with round golden-brown pastries, each topped with a small cluster of black sesame seeds. The pastries have a smooth, slightly shiny crust with a few cracks. Two pastries are cut open, revealing a thick, creamy, bright orange filling inside with a flaky, light-colored crust that shows multiple thin layers. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 salted egg yolks
50 g heavy whipping cream
20 g salted butter
20 g granulated sugar
10 g evaporated milk
10 g milk powder
2 salted egg yolks
1 egg
75 g evaporated milk
40 g milk
40 g granulated sugar
30 g milk powder
25 g custard powder
25 g salted butter
12 g condensed milk
12 g cake flour
100 g all-purpose flour
15 g confectioners’ sugar
1/8 tsp salt
35 g unsalted butter
45-50 g ice water
100 g cake flour
55 g shortening
1 egg yolk (for egg wash)
Black sesame seeds (for decoration)

Instructions

Step 1: Prepare salted egg yolks by cracking 5 salted duck eggs, separating yolks and cleaning them under running water. Spray lightly with Shaoxing wine or similar alcohol to remove fishiness, then steam on medium heat for 8–9 minutes until cooked.
Step 2: Make the lava filling by blending 3 steamed egg yolks with heavy cream, salted butter, granulated sugar, evaporated milk, and milk powder until smooth. Cook on low heat just to dissolve sugar without boiling, then chill in a lined container for 2–3 hours until firm. Divide into 12 pieces (12 g each), shape into balls, and freeze for at least 4 hours or overnight.
Step 3: Make the custard filling by blending 2 steamed egg yolks, egg, evaporated milk, milk, sugar, milk powder, custard powder, salted butter, condensed milk, and cake flour until smooth. Cook on low heat while stirring until thick dough forms. Cover with cling wrap and cool completely before refrigerating.
Step 4: Prepare water dough by sifting all-purpose flour, confectioners’ sugar, and salt. Add unsalted butter and ice water, mix into a dough, then knead until smooth and elastic. Let rest covered for at least 15 minutes.
Step 5: Prepare oil dough by mixing cake flour with shortening until smooth. Cover and set aside.
Step 6: Divide and shape the custard filling into 12 balls (27 g each). Make a deep well in each, insert a frozen lava ball in the center, then seal and reshape. Freeze again until ready to assemble.
Step 7: Divide water dough into 12 balls (15 g each) and oil dough into 12 balls (13 g each). Flatten water dough balls and wrap each oil dough ball inside, pinching to seal.
Step 8: Preheat oven to 220℃ (425℉). Roll each combined dough ball into a long strip about 14 cm, roll tightly Swiss roll style, then roll again vertically. Fold and press swirl ends into center, then roll into a 12.5 cm circle.
Step 9: Place a filled custard ball in the center of each dough circle. Stretch dough over filling completely and pinch to seal. Place on lined baking sheet seam-side down.
Step 10: Brush tops lightly with beaten egg yolk, wait 5 minutes, then brush a second layer. Decorate by pressing black sesame seeds onto wet fingertips and tapping on each mooncake top.
Step 11: Bake for 12–15 minutes until golden brown. Cool on a rack before serving.

Tips & Variations

Work quickly when handling lava filling to prevent melting; only remove a few pieces from the freezer at a time.
For a richer custard, substitute some evaporated milk with coconut milk.
Use a food processor or stand mixer to make doughs for easier kneading and smoother texture.
If you prefer less sweetness, reduce sugar in the custard filling slightly.
Black sesame seeds add a nice contrast and subtle nutty flavor, but you can omit if desired.

Storage

Store mooncakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a warm oven (about 150℃/300℉) for 5–7 minutes before serving to refresh the pastry and soften the filling.

How to Serve

This image shows a group of round golden brown pastries with a smooth shiny top, each topped with a small cluster of black sesame seeds. The pastries are flaky with visible layers of light, crispy crust. Two of the pastries are cut open to reveal a thick, creamy orange filling inside with a smooth texture. They are all placed closely together on a shiny silver tray with delicate floral engraving, lying on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mooncakes all in one day?

For best results, split the process over two days to allow fillings and dough to rest properly. However, if short on time, you can prepare everything in one day but expect firmer dough and less developed flavors.

Can I substitute salted egg yolks with another ingredient?

Salted egg yolks give the mooncakes their signature rich flavor and molten center. A substitute might be challenging, but for a vegetarian option, you could try a creamy custard without salted yolk, though the unique lava effect will be missing.