Custard Black Charcoal Mooncake

Ingredient	Method
Custard Filling Custard filling	Custard Filling: 1. If the filling is soft, cook the custard with low heat until harden where it can be hold the shape of the baked mooncake. 2. Divide into 7 apprv 65 g each. Roll into ball. Set aside.
buttery mooncake skin: (Taiwan style) 50g butter, room temp. 40g icing sugar 30g homemade corn syrup 145g LP flour 20g milk powder 2-3tsp bamboo charcoal powder 1/4 tsp baking soda 2B egg yolks, apprv 40g	skin: 1. Beat the butter and sugar until light and fluffy. 2. Add egg yolk. One at a time, beating well after each addition. 3. Add flours and using spatula to mix until become dough texture. Set aside for 30 minutes at room temp. 4. Divide the dough into 7 apprv 45g. Set aside. PS *corn syrup can be replaced with mooncake golden syrup. *If the dough is too dry during assembly, you can add 5-10ml milk/water.
preparation: 3-4tbsp cooked glutinous rice flour edible dusting gold powder+1-2 drops water Assembly: 1. Flatten skin, and wrap filling with snow skin. 2. Press it into a mooncake mould (Apply some cooked glutinous rice flour on the mooncake to avoid stick into the mould). Tag lightly to unmould. 3. Bake for 170C for 10minutes. Remove from oven and cool for 10 minutes. Brush with edible dusting powder on top. Send to oven and continue bake for another 7-10 minutes. *makes 7.