Lava Mooncake aka Meixin

Ingredients:
10 salted duck egg yolks
60g milk powder
60g custard powder
100g sugar
150g butter
200ml evaporated milk

Traditional Dough Recipe
Paste ~ any flavor

Directions:

1. Steam salted egg yolks over high heat until cooked for about 10 mins.  Set aside to cool.
2. In a food processor, crush the egg yolks until powdery.  Then add in the milk powder, custard powder & sugar.  Mix well.
3. Add in the butter & evaporated milk & mix thoroughly.  Transfer the custard to a bowl & cover with cling wrap.  Refrigerate the custard filling until cold & firm.
4. Once firm, divide the custard (15g each) & place the custard balls onto cling wrap; put in the freezer until frozen solid.
5. Roll the lotus paste (25g each) into a disc & place the frozen custard ball in the middle of the lotus paste & wrap.  Re-freeze again for overnight until solid. 
6. Place the custard & lotus paste ball in the middle of the dough & wrap.  Flour a little on the dough, place the mooncake into the mold.  Lightly press the mold handle; then remove from the mold.
7. Transfer the mooncake onto a lined baking tray.  Repeat this step to finish the remaining.
8. Spray some water onto the mooncake & bake in the preheated oven at 180 deg C. for about 10 mins.
9. Remove the mooncake & set to cool for about 10 mins then brush the mooncakes with egg wash & continue to bake another 3-5 mins or until the pastry turns golden brown.
10. Remove from the oven & let cool on a wire rack.  Store in an air-tight container.

Mooncake size:

65g = 25g/40g (dough:filling) - Note filling: 15g custard+25g paste
85g = 25g/60g (dough:filling)
125g = 30g/95g (dough:filling)

150g = 40g/110g (dough: filling)

180g = 50g/130g (dough:filling)