Shortbread Matcha Custard Mooncakes – Recipe
It's September, which means autumn is upon us and the mid-autumn 中秋节 festival is approaching! Which also means it's also time for mooncakes. This year I decided to go all matcha with my matcha custard mooncakes, and make a shortbread biscuit crust with it.
I made custard mooncakes last year, but with a slightly different method for the custard: I steamed it in that one, but this year I whisked it over a stove. I find I prefer the whisking method as I have more control over the texture, and it seems to cook faster too. I also didn't roll the custard up like last time: I simply scooped spoonfuls of it and popped it straight in the middle of the mooncake dough (it's thick enough to do so, and saves a whole extra step!).
Ready? Let's go.
Recipe:
Ingredients for Custard:
35g custard powder
I made custard mooncakes last year, but with a slightly different method for the custard: I steamed it in that one, but this year I whisked it over a stove. I find I prefer the whisking method as I have more control over the texture, and it seems to cook faster too. I also didn't roll the custard up like last time: I simply scooped spoonfuls of it and popped it straight in the middle of the mooncake dough (it's thick enough to do so, and saves a whole extra step!).
Ready? Let's go.
Recipe:
Ingredients for Custard:
35g custard powder
2 tsp matcha
40g caster sugar
250ml milk
25g melted butter
Ingredients for Shortbread:
100g unsalted butter, softened
50g icing sugar
1 egg
2 tbsp cornflour
1 tbsp matcha
Pinch of salt
250g plain flour
A little extra cornflour (for dusting)
1 egg yolk + 3 tbsp milk (for glazing)
Method:
1. Whisk all of the custard ingredients together in a saucepan over a medium heat. Keep whisking until it begins to thicken and turn the heat down a little. Whisk until very thick, and take off the heat. Cover with clingfilm to prevent a skin from forming and leave to cool completely before chilling in the fridge overnight.
2. Preheat the oven to 180°C and line some baking sheets with nonstick parchment.
3. To make the pastry, beat the butter and sugar together, followed by the egg, cornflour, matcha and salt. Slowly combine with the flour until you have a smooth dough, and divide and roll the dough into balls a little smaller than your mooncake mould.
4. Flatten a dough ball into a disc with thinner edges. Pop a spoonful of set custard in the middle and close up the dough, pinching to seal. Dust with a little cornflour, place in the mould, packing tightly to shape, and push it out onto the baking tray. Repeat to use up all the dough and custard.
5. Bake for 10 minutes, then remove from the oven and cool for 10 minutes (this helps prevent too much cracking after the next step, and helps keep the definition of the pattern). Once cooled a little, brush with your egg yolk and milk glaze, and then bake for a further 15-20 minutes, or until the tops are just turning golden. Leave to cool a little, and eat them still warm or cold.
Enjoy, and have fun!
40g caster sugar
250ml milk
25g melted butter
Ingredients for Shortbread:
100g unsalted butter, softened
50g icing sugar
1 egg
2 tbsp cornflour
1 tbsp matcha
Pinch of salt
250g plain flour
A little extra cornflour (for dusting)
1 egg yolk + 3 tbsp milk (for glazing)
Method:
1. Whisk all of the custard ingredients together in a saucepan over a medium heat. Keep whisking until it begins to thicken and turn the heat down a little. Whisk until very thick, and take off the heat. Cover with clingfilm to prevent a skin from forming and leave to cool completely before chilling in the fridge overnight.
2. Preheat the oven to 180°C and line some baking sheets with nonstick parchment.
3. To make the pastry, beat the butter and sugar together, followed by the egg, cornflour, matcha and salt. Slowly combine with the flour until you have a smooth dough, and divide and roll the dough into balls a little smaller than your mooncake mould.
4. Flatten a dough ball into a disc with thinner edges. Pop a spoonful of set custard in the middle and close up the dough, pinching to seal. Dust with a little cornflour, place in the mould, packing tightly to shape, and push it out onto the baking tray. Repeat to use up all the dough and custard.
5. Bake for 10 minutes, then remove from the oven and cool for 10 minutes (this helps prevent too much cracking after the next step, and helps keep the definition of the pattern). Once cooled a little, brush with your egg yolk and milk glaze, and then bake for a further 15-20 minutes, or until the tops are just turning golden. Leave to cool a little, and eat them still warm or cold.
Enjoy, and have fun!
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