Showing posts with label mooncake. Show all posts
Showing posts with label mooncake. Show all posts

Monday, September 12, 2011

Cheesy Shanghai Mooncake

After posting the Yam Flaky Mooncake , I tried to make another mooncake. This time I made Cheesy Shanghai Mooncake from Sonia's blog.
I made 4 pieces with egg yolk, 4 pieces without egg yolk.
This Cheesy Shanghai Mooncake are super delicious! The skin was crispy , cheesy and very aromatic taste.
Will definitely make this again.

120 gm Planta margarine
40 gm caster sugar
11/2 tbsp evaporated milk
2 tbsp Parmesan cheese powder
1 tbsp corn flour
180 gm cake flour 

4 salted egg yolks
Wash the salted egg yolks.
Spread some oil onto a plate, place the egg yolk on the plate and steam for 5 to 8 minutes.
Set aside and let it cool.
320 gm lotus paste ( I used pandan lotus paste)
Some melon seeds
- combine together and roll into a ball weighted 45 gm.
- if add egg yolk, reduce lotus paste to 35 gm each. 

Egg wash: 1 egg yolk + 1 tbsp water + 1 tbsp milk 

Beat margarine, sugar and milk till creamy.
Add in cheese powder, corn flour and cake flour, combine to form a soft dough.
Cover with cling wrap and chill in fridge for 30 minutes.
Take dough out from fridge and knead dough to smooth.
Divide dough into 4 round balls weighted 45 gm and 4 round balls 35 gm , total 8 round balls
Take the 35 gm lotus paste and wrap steam salted egg yolks.
Flatten dough with your palm and wrap up the lotus paste filling into it and make it round.Place on baking tray.
Bake at pre- heated oven 180C for 10 minutes.
Remove from oven and leave it slightly cool , then lightly brush the surface with egg wash and decorate top with melon seeds or cheese powder or poppy seeds.
Continue bake at pre-heated oven 180 C for 20 minutes.
Leave to cool and store in air-tight container.

Sunday, September 11, 2011

Taro/Yam Flaky Mooncake

Every mooncake festival, I'll just buy mooncake from bakery shop, not many but 2 pieces only,because we don't really like it.But this year, after attended the mooncake baking class, I thought to give it a try.My first attempt was this delicious yam/taro moon cake.Ya, you heard me,it's a DELICIOUS mooncake,and to my surprise, my kids love it too!! 
I get this recipe from one of Alan Ooi's  mooncake recipe book. Ya! I like his recipe, it's simple, easy to follow and the sweetness, just nice for us.
For this recipe,I made the filling first( I made half of the recipe) and weight it 30 gm each, and made 13 pieces.Then I made the skin and divided it into 13 pieces.
This recipe didn't call any egg yolk,but I would like to try with egg yolk, so I made 6 pieces with egg yolks.

For skin: 
200 gm plain flour
30 gm icing sugar
50 gm shortening
120 ml water
1/2 tsp white vinegar

Ingredient for oil skin :
180 gm plain flour
100 gm shortening ( I used crisco)
Few drops of purple colouring

For filling :
5 shallots, chopped
80ml cooking oil

500 gm taro or yam,sliced, steamed and mashed whilst hot
150 gm caster sugar
20 gm tang min flour( wheat starch)

6 salted egg yolks.

Wash the salted egg yolks.
Spread some oil onto a plate, place the egg yolk on the plate and steam for 5 to 8 minutes.
Set aside and let it cool.

For Filling:
Fry chopped shallots (C), in oil until aromatic.
Add in ingredients (D), and fry till mixture is thick.
Turn off the heat and let it cool before divide it into 30 gm portion and shape round.
(*Wrap the six weighted filling with yolks.So I got 6 pieces of mooncakes with yolk fillings.This is optional, if you don't like the yolks can omit it)

For skin:
Combine flour , icing sugar and shortening of (A) in a bowl.
Add in water and vinegar.
Knead into a soft dough, and roll it into a a square piece.Set aside.This is (F).

Combine ingredients (B) and roll into squarish and place it in the center of (F).
Enclosed both sides and rest for 20 minutes.
After 20 minutes, use a rolling pin to flatten all sides, turn over and roll flat.
Next,roll into a swiss roll, repeat process.
Cut into 26  pieces and wrap in the filling, seal edge facing downwards.
Place the yam mooncakes on a baking tray and bake in pre heated oven 180C for 20-25 minutes till cooked through but not golden brown.Cool and serve.

I'm submitting this Taro/Yam Flaky Mooncake to :
Aspiring Bakers @11 : Mid-Autumn Treats ( September 2011) 
hosted by Happy Home Baking

I would like to wish Happy Mid-Autumn Festival to all my friends and readers!

Sunday, September 4, 2011

Sweet Corn Mooncake Jelly

Mooncake Festival is around the corner.
We are not really fancy with the traditional mooncake.But, I'm curious about mooncake making, so I attended "hands on making traditional mooncake class" by chef Alan Ooi.
Now I know step by step on how to make traditional mooncake,but I haven't make any traditional mooncake yet....lols
We prefer Jelly Mooncake.We can eat a lot of it. I made several flavours , but I'm sharing one of Alan Ooi's recipe, Sweet Corn Jelly Mooncake. Makes about 12 pieces Jelly Mooncake.
Here's the recipe:

Jelly Egg Yolk :
160ml water
25 gm caster sugar
1/8 tsp salt
1/4 tbsp(2gm) agar-agar (jelly)powder
1 piece pandan (screwpine)leaf

1 tbsp evaporated milk
1/2 tbsp custard powder
few drops orange colouring

Mix (B) and set aside.
Combine ingredients (A) in a pot and bring to boil.
Add in mixed (B), and turn off the flame.
Stir well and discard the screwpine leaf.
Strain the mixture and pour it into a round ball shape ice cube tray.
Leave aside to set.Once it set, take out from the mould for later use.

Jelly Filling:
100 ml water
130gm sweet corn ( I used creamy sweet corn)
60 gm fresh milk
70 gm caster sugar
8 gm agar-agar (jelly powder)

150 gm coconut milk

Combine ingredients (A) in a pot, cook and keep stirring until it boils.
Add in (B), once it boils,turn off the flame.
Pour the mixture into a small cup, or tarts tin.
Allow to set slightly before placing in the prepared jelly egg yolk.
Leave aside to set.Once it set, remove from mould and set aside.

Jelly Mooncake Skin:
1100 ml water
25 gm agar-agar(jelly) powder
150 gm castor sugar
some green colouring

200 gm fresh milk

Combine ingredients (A) in a pot.Bring to boil.
Stir in ingredient (B), turn off the flame.
Pour some mixture into a mooncake jelly mould, about 3/4 full.
Allow to set slightly before placing the prepared jelly filling.Set aside to set.
Pour some mixture into jelly mooncake mould, about 1/2 full.Let it slightly set, place the jelly filling.
Fill the mooncake mould with the remaining mixture.
Leave aside to set.
Chill well before turning out to serve.

Hands on class with Chef Alan Ooi