Mooncake Salted Egg Durian Filling Thin, soft dough recipe, dense filling, fragrant and pleasing to the nose.

Free giveaway! How to make mooncakes filled with salted egg durian. Dessert recipe for the Mid-Autumn Festival. Comes with a method for making beautiful colored powder. If it’s packaged in a nice box, it’ll look even more precious and delicious.

From what I’ve ever bought 

moon cake From famous stores every year This year’s 

Mooncake Festival , I’d like to make my own offerings and eat them myself. Kapook.com would like to present a method for making a moon cake filled with salted egg durian (Durian Mooncake), a recipe from 

Aunt Mariah’s kitchen. Comes with a method for making mooncake dough. As for the dessert filling, you can stir the durian yourself or buy the delicious brand of durian stir-fry you like. As for salted eggs, you can add them or not. It’s convenient for you.

Mooncake recipe

It’s close to the Mid-Autumn Festival, so Auntie tried making “Mooncakes with Salted Egg Durian Filling”. They were
very delicious. By Aunt Mariah’s Kitchen.

Ingredients: Mooncake dough (3-inch tin)

1. Cake flour (part 1 flour) 240 grams 
2. 250 grams of syrup
3. Peanut oil 80 grams 
4. 2 teaspoons lye
5. 125 grams of bread flour (2nd part flour)

Ingredients for mooncake filling (durian filling)

1. Stir-fried durian 1,500-1,600 grams 
2. 15 salted egg yolks

Ingredients for egg topping mooncakes

1. 1 egg yolk
2. 1 egg
3. 1 teaspoon milk
4. 1/2 teaspoon syrup

Ingredients: Mooncake topping syrup

1. 1 kilogram of unrefined sugar
2. 600 milliliters of water
3. 2 tablespoons lemon or lime juice
4. Lemon peel (optional)

How to make mooncakes

• Make syrup by putting sugar and water into a boiling pot. Add the lemon juice and lemon peel. Boil over low heat for about 1 hour, stirring occasionally during cooking. 

• After 1 hour has passed, try scooping it up to check. Have you got the syrup yet? The resulting syrup will have a viscous consistency similar to honey.

• Once the syrup is ready, turn off the stove. Scoop out the lemon peel. Then let it cool down. Once cooled, pour into a bottle. Store for at least 1 week before using.

How to make mooncake shells

• Add syrup and peanut oil. and lye into the mixing bowl. Then stir it together.

• Pour part 1 of the cake batter into a mixing bowl, dividing it in half at a time. It will be easy to fold together.
• Let the dough rest for about 4-5 hours or overnight.
• Once the dough has rested, add the bread flour (2nd part of the flour) and knead until the dough comes together smoothly. Then let the dough rest for another 30 minutes (cover it with a cloth).

• Bake salted egg yolks at 180 degrees Celsius for 5 minutes.

How to wrap mooncakes

• Divide the dough into 45-50 grams each.
• Prepare durian filling with salted egg yolk. Weighing together approximately 120-125 grams.

• Add the egg yolk to the durian stir-fry and wrap tightly.

• Roll the dough into sheets.

• Wrap the dough with filling.

How to make mooncakes

• Apply oil all over the pan.
• Press the print onto the mooncake.
• When finished pressing, sprinkle water all over before baking.

How to bake mooncakes

• Bake at 200 degrees Celsius for 10-15 minutes.
• When finished baking, sprinkle water all over and let it warm up.

• Add the milk and syrup to the eggs and egg yolks. (The syrup will make the dark dessert color more beautiful.)

• Brush with egg all over. Continue baking at 190-200 degrees Celsius using top-bottom heat for 20 minutes. 

• Finished baking. But I still can’t eat it because the shell is still hard.

• Once the dessert has cooled, store it for another 3 days before eating.

It’s finished. The mooncake we’ve been waiting for for 10 days.

Follow Aunt Mariah’s Kitchen for more at Facebook: Aunt Mariah’s Kitchen.

How to make mooncake syrup

Mooncake filled with durian Salted eggs are my favorite filling. Every year when I buy it, I find only sweet durian filling. This year, I’d rather do it myself. If you or your friends want to change the filling, it’s convenient for you.