Lava custard mooncake

Bake four salted egg yolks in a 360 degree Fahrenheit oven for 12 minutes.

Combine the unsalted butter, whipping cream, gelatin powder, sugar, milk powder and American cheese in a saucepan.

Press two of the baked salted egg yolks through a fine sieve into the saucepan, scraping the underside of the sieve.

Stir over low heat a few minutes until the butter and cheese have melted, then pour into a piping bag held in a cup.

Pipe about 7 g into each cavity of a small silicone mould - the amounts make 16 - and freeze overnight.

Custard: whisk three egg yolks with the sugar, milk and melted butter, sift in the cake flour and milk powder and stir until no lumps, then press the remaining two salted egg yolks through the sieve and add optional red food colouring.

Pour through the sieve again into a saucepan and stir constantly over low heat 5 to 6 minutes; it stays liquid for about four minutes, then goes lumpy, then sets. Keep stirring a further minute until it comes away from the bottom.

Transfer to a container and chill in the fridge overnight to firm up.

Divide the custard into 16 pieces of 18 g each and roll into balls, keeping them covered.

Pop the lava fillings out of the mould, poke a hole in each custard ball, insert the lava filling and wrap it carefully; work fast, and return them to the freezer to stay cold - a too-warm filling turns soft in the oven and collapses the mooncake.

Wrapper: whisk the room temperature butter and icing sugar until fluffy, scraping the sides with a spatula.

Add the whipping cream, egg yolk, salt, vanilla extract and optional food colouring and stir well.

Sift in the cornstarch and cake flour and mix with a spatula about two minutes until no dry flour remains; do not overmix.

Cover and rest the dough in the freezer 20 minutes until the butter is chilled and it is no longer sticky, then divide into 16 pieces of about 25 g and roll into balls.

Flatten a wrapper ball, place a filling in it and push the wrapper up around it with forefinger and thumb, sealing completely, then roll smooth.

Brush the mooncake presser pattern with flour, coat each ball with cake flour and shake off the excess, shape it into a cylinder and press it down onto a lined baking pan, holding a couple of seconds before releasing.

Preheat the oven to 360 Fahrenheit. Mix one egg yolk with two teaspoons of water and brush a thin layer over the top and sides.

Bake 8 minutes, brush another layer of egg yolk over the tops only, and bake 6 to 8 more minutes - hers took about 6. Only the wrapper needs cooking, the filling is already cooked.