Sunday, August 31, 2014

Snowskin Mooncakes

The box is just for prop, I did not buy these mooncakes from the place stated :P
Making mooncakes are so addictive when it is so simple to make:D  I am on a mooncakes  making spree and this time I am trying out the snowskin type.  All you need to do is mix the dough, wrap in filling, shape and unmould then chill it a few hours and you have snow skin mooncakes to enjoy with your cup of tea:D

I am using the plunge type of plastic mould which is very easy to dislodge the mooncakes. The diameter of mould is 5cm. Recipe below makes 12 pieces, 4 with half piece of salted egg yolk wrapped into the paste. 

Snowskin Mooncake
mostly adapted from Aunty Young's recipe here
Snowskin Ingredients :

Prepare two portions of the snowskin ingredients as below:
50g kao fen (cooked glutinous rice flour)
65g icing sugar
12g Shortening
40g cold water

Filling :

290g Lotus seed paste with melon seeds  
290g Red bean paste with melon seeds, 
 ~ divide both pastes into 4 x 50g and 2 x 45g. 

2 salted egg yolk, coated with chinese wine and baked for 30 minutes at 150C, halved

Snow skin weight: 25g
Filling weight without yolk: 50g
Filling weight with yolk: 45g

Method :

1. Divide the lotus seed paste with melon seed filling into 13 portions as stated above. Roll them into balls and set aside. Stuff the 4 x 45g of paste with a piece of salted egg yolk.

2. In one mixing bowl, add 1/2 tsp vanilla extract and 1 drop of orange food color to the set of snowskin ingredients and mix well into a pliable dough. Divide the dough into 25g each.

3. In another mixing bowl, add 1/2 tsp laici essence and 1 drop of red food color and mix into a pliable dough. Divide into 25g each.

4. Roll a piece of dough into a ball and flatten it, then wrap a ball of  filling inside. Flour it with kao fen and press it into the mooncake mould before de-moulding onto a tray. Repeat until all the ingredients are used up.  

I have played around with the dough by mix and match both the dough to produce a marble effect for the skin.

Add caption

I am submitting this post to Best Recipes For Everyone August Event : Mooncakes hosted by XuanHom's Mom Kitchen Diary.

Friday, August 29, 2014

Mixed Nuts Moonscakes

This mixed nuts recipe is taken from one of my blogger friends, Cheah of No Frills Recipe.  I really like this mixed nuts recipe of hers, it's not too sweet and full of nutty goodness.  So yummy I know I will be baking this every year.  One of the ingredients that I find so special is the preserved lime (kat paeng) that is added in the filling.  It gives the mooncake a very nice citrusy flavor which I love. I am posting this recipe here for easy reference next year:D

Recipe for Mixed Nuts and Meat Floss Mooncakes
Source of reference: No-Frills Recipe

 60 gm walnuts, toasted and chopped (omitted as I have none)
 60 gm almonds, toasted and chopped (I added 120g to make up for the missing walnuts)
 20 gm pumpkin kernels, toasted
 10 gm melon seeds, toasted
 75 gm candied lime (kat paeng) chopped
 140 gm tong toong kua (candied melon)
 65 gm sesame seeds, toasted
 30 gm meat floss (chicken or pork)
 2 pcs of grill minced pork (bakwa) chopped (my addition)
 40 gm caster sugar
 4.1/2 Tbsp vegetable oil
 4.1/2 Tbsp water
 1.1/2 Tbsp rose concentrate
 3/4 Tbsp golden syrup
 1/4 tsp salt
 6 kaffir leaves, shredded and fried (optional) - (omitted)
 120 gm koh fun (cooked glutinous rice flour)
 3 Tbsp Brandy (optional) - (omitted)

 Mix the above items except for the last two ingredients. Let rest for 30 mins.or more.
 Mix in the koh fun and brandy, if using. Roll out into balls of about 130 gm portions for big mould and 50g for small mould.
I wrap the fillings with cling film and shaped it.
 Ingredients for Skin Dough:
 150 gm superfine flour (may need to add more if too soft to handle)
 90 ml golden syrup
 38 ml vegetable oil
 2 ml alkaline water
 Egg wash - 1 whole egg + 1 tsp water, mix and strain

 Mix syrup, oil and alkaline water thoroughly till no oil surface. Use a ball whisk.
 Sift in flour, mix well with spatula and let rest for 2 hours or more.
 Knead lightly on floured surface. Weigh out required dough, flatten and wrap in a piece filling before putting into a floured mould and press in firmly to obtain a clear imprint.  Remove and repeat until all dough and fillings are used up.
Bake for Bake in a preheated oven @ 180 deg.C for 15 to 20 mins.  Remove from oven and let mooncakes cool for 15 mins.  Brush on the eggwash.  Return mooncakes to the oven and bake again for 7 to 9 min. until golden brown.
Keep mooncakes uncovered for 3 to 4 days before consuming.

Personal notes for reference:
 Dough skin is 50 to 55 gm for big mould and 25g for small mould (I used only 21g for mixed nuts filling because it is easier to handle. If using paste fillings then 25g should be easier to cover)
 Filling is 130 to 150 gm for big mould and 60g for small mould (for mixed nuts filling) and 50g for paste fillings.

I am submitting this post to Best Recipes For Everyone August Event : Mooncakes hosted byXuanHom's Mom Kitchen Diary.

Wednesday, August 27, 2014

Baked Chocolate Mooncakes

This is a new trend started among the bloggers for this year's mooncakes baking and I can't help joining in as I love the look of it.  I adapted the recipe from Anncoo's but there are many whom you can refer to, like here, here and here

115g plain flour
15g cocoa powder
85g special mooncake syrup
25g cooking oil or corn oil
1/2 tsp alkaline water

360g white lotus paste filling or as needed mixed with a handful of watermelon seeds


Mix syrup, oil and alkaline water in a mixing bowl, stir to combine.
Add in flour and cocoa powder, mix and combine to a soft dough. Set aside to rest for 30mins or more.
Scale chocolate dough at 20g each and lotus paste filling at 30g each, and roll into balls (for mini mooncakes moulds).
Flatten the chocolate dough ball, put a lotus paste filling at the centre and wrap the dough round the paste and roll into a ball. Place the dough into a mooncake mould. Press firmly, dislodge imprinted mooncake from mould.
Bake at a pre-heated oven at 160c for 10mins, remove mooncakes from oven and set aside to cool for at least 15mins.
Return mooncakes into oven and bake at preheated oven at 160c for 15mins.
Store in air-tight container at room temperature. Best to enjoy the next day when mooncakes has absorbed some of  the oil from the lotus paste.

 Below are some steps of how it is done:-

I am submitting this post to Best Recipes For Everyone August Event : Mooncakes hosted byXuanHom's Mom Kitchen Diary.

Sunday, August 24, 2014

Cheese Flavor Magic Custard Cake

This is the second time I bake of this magical cake, …I am sure every one who reads food blogs have heard of this cake already.  Said to originates from Spain but it is taking this part of world by storm, in the internet:)  I make a cheese flavored version as I still have cheese powder in my fridge. The result is a very tasty sweet and salty kind of cake which I like a lot.  Recipe is adapted from Baking Taitai's Magic Custard recipe which you can see here.

Cheese Flavor Magic Custard Cake
Makes one 8" x 8" square cake


113g melted warm butter
480g milk, lukewarm
1 tablespoon water
4 eggs separated (60g each with shell)
100g plain flour
15g cheese powder ~ this can be substituted with any flavor that you like
145g icing sugar
28g granulated sugar
1 tsp vanilla extract

Extra icing for garnishing


1. Fully line the baking pan, preferably in a single piece of paper so the batter will not leak and also easy to lift out of the pan if you are not using a removable bottom one like me.
2. Melt the butter in a pan and keep it aside to cool.
3. In a separate pot, warm up the milk.
4. Beat up the yolks with icing sugar until pale and creamy. Add butter, vanilla and water; stir to combine then add flour/cheese into the yolk batter and stir with a whisk till combined.  Lastly add the luke warm milk. Stir with a whisk to thoroughly mix it into the yolk batter.
5.  While the you are preparing the yolk batter, you can start beating up the eggwhites in a stand mixer. Add in the granulated sugar once it turned foamy and let it beat till very stiff peaks.
6.  Once the milk has been mixed into the yolk batter, add the stiff eggwhite meringue and continue to mix with whisk until the meringue is well incorporated into the yolk batter.  The final result will be very runny with fine bubbles in the batter.
7. Pour into prepared pan and bake in the preheated oven @ 150C for 60-70 minutes until golden.

8. Lift it out of the mould and let it cool on the rack. You can slice it once it is cool enuf or keep it chill before slicing. Dust some icing sugar on the top before serving.  Enjoy!

Below are some photos of the different stages of preparations:-

Beat egg yolks and icing sugar until pale and smooth before adding butter , water and vanilla 
And flour/cheese powder and mix with a hand whisk till combined
Add in the milk and mix until you get  this runny batter
Beat egg whites with granulated sugar until you obtain a very stiff meringue
Pour meringue into egg yolks mixture and slowly work it with a whisk
Pour the batter into prepared pan and even out the surface 
Bake on the lowest rack at 150C (my oven) for 55-70 minutes
or until it is golden brown like this

Let cool slightly before lifting it out on to a cooling rack and cool till warm before slicing off the sides

There you have it, magical revelation of the 3 layers:P

Serve it with a dust of icing, either warm or chilled
This post is linked to the event, Little Thumbs Up organized by Zoe, Bake for Happy Kids and Doreen, My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe for this month's theme, Flour.

I am also linking up to The Weekend Social.
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Thursday, August 21, 2014

Plum Tartlets - Bake Along # 67

For this Bake Along event, the recipe is given so there is no need to surf far and near for one:D Only problem is I have to do a conversion on the measurement. Mr Google fixed that...Now this tart is different from our usual tarts which usually require us to make a crust before we put in whatever fillings that we desire. This tart is more like a torte with a cake like base which is very buttery and crumbly. Well, not very cake like but also not pastry like lol! I used tart pans to bake these using half the recipe. I should have used two 4" tart pans and a 6" tart pan instead of just one 4" and a 6" pan.   Filled up too much and both overflowed!

Recipe adapted frome here
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder, preferably aluminum-free
1/2 teaspoon ground cardamom - used ginger powder
1/8 teaspoon fine sea salt
1/4 pound (1 stick) unsalted butter, at room temperature (113g)
1  large egg yolk
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon grated lemon zest - used orange zest
3  plums, pitted and sliced
1/4 cup turbinado sugar - used granulated sugar

Confectioners' sugar for dusting
 Ice cream for serving (optional)
 Three 4-inch ramekins - used one 6" n one 4.4" tart pans
Batter is very thick, not like a cake batter at all

Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Lightly butter the ramekins and place them on a baking sheet.

In a medium mixing bowl, whisk together the flour, baking powder, cardamom, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a medium mixing bowl, using a handheld mixer), cream the butter on medium-high speed until pale and fluffy, about 2 minutes. Add the egg yolks, granulated sugar, vanilla, and lemon zest and continue to beat until the mixture is light in color. Reduce the speed to low and add the flour mixture in thirds, mixing just until incorporated; be careful not to overmix.

Divide the dough evenly among the ramekins. Fan plum slices in each ramekin, lightly pressing the slices into the dough with your fingers. Sprinkle the tops with turbinado sugar.

Bake for 25 to 30 minutes (took me much longer as I used bigger pan), until the tartlets look set and the tops are bubbly and caramelized to a golden brown. These are best served warm, but they can be covered with plastic wrap and refrigerated for up to 3 days.

Serve the tarts with a light dusting of confectioners' sugar and a scoop of your favorite ice cream, if desired.
This tartlet is delicious!

I am submitting this post to  Bake Along, an event organised by Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids


This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.

Monday, August 18, 2014

Shanghainese Pan Fried Steam Buns - AFF Taiwan

Saw these yummy buns on Facebook and traced it to Alan's blog to drool over his lovely buns! I  nearly fainted when I saw the mile long ingredients and even longer instructions! Somehow I read it all and  though the instructions were miles long, I reckoned it was do-able. The tricky part of it was frying them! I burnt the first batch and forgot to prepare the water mixture for the steaming part….I did it for the 2nd batch but somehow the mixture became too thick and I had to add more water to lighten it and had to fry the buns longer than as stated in the instructions to allow the water to evaporate, ending with extra dark bottoms too! haiz! Nevertheless, the taste was delicious and we ate it with finely sliced ginger in black vinegar/soya sauce.
Burnt the first batch! But it was tasty!

Shanghai Pan Fried Steam Buns
adapted from

Skin Ingredients
250g plain flour
135g water
1 tsp rapid rise yeast
15g fine sugar
1 tsp cooking oil

Filling Ingredients
500g minced meat
1/2 head of cabbage
5 sprigs of spring onion - omitted because I do not have any!
1 tsp salt
1 tsp ground white pepper
1 tbsp light soya sauce
1 tbsp corn starch
1 tbsp sesame oil
2 tbsp cooking oil
knob of ginger, finely grated

2 tbsp toasted white sesame seeds - omitted, too eager to eat!
100 g water + 1 tbsp plain flour
1 tbsp black vinegar + 1/2 tbsp light soya sauce + 1 tsp chili oil as dipping sauce

Method for filling:-

First prepare the cabbage by chopping into very small pieces. Add a pinch of salt and give the cabbage a good rub in a bowl. Leave and set aside for 15 min. If possible, give the chopped cabbage a toss with a fork every 5 minutes or so.
Chop spring onion and set aside.
Put minced pork together with all the other ingredients, except spring onion in a food processor and mix well at high speed for 10-15 seconds.
Transfer meat to a bowl with a cling film and refrigerate to marinate for later use.
Squeeze out as much water from the chopped cabbage and drain in a sieve. Mix with chopped spring onions and set aside for later use.
Ready to be used

Method for dough:

To prepare dough skin, mix all the ingredients in a large mixing bowl until a smooth dough is formed.
Cut the dough into halves and then quarters. Cut each quarter into 4 or 5 equally sized pieces. You may wish to weigh out the dough pieces if necessary.
Rest the dough pieces for 10 min covered with a piece of damp cloth.
Meanwhile, take the meat filling ingredients out from the fridge and stir in chopped cabbage and spring onion until just well mixed.
On a working surface lightly dusted with low gluten flour, roll out each dough piece into flat circular or oval discs. The rim should be thinner than the centre.

Place a generous spoonful of filling in the middle of each dough piece and proceed to plait the edges in a circular fashion.
Place the bun in the middle of a greased non-stick flat pan.
Repeat the process to make more buns and arrange them in the pan outwards. When the pan is filled almost to the perimeter, leave a small allowance between each bun for expansion during proofing and steaming.
Leave the buns to proof briefly in the pan, covered with lid for 10-15 min.
Turn on flame to medium low and pan fry the buns covered for about 4-5 min until the base turns a beautiful golden brown. If need be, shift the pan around so that the perimeter of the pan gets uniformly heated.
Open the lid and pour the flour and water concoction onto the base of the pan, which would be sizzling and bubbling like madness by now. Cover quickly and let the buns steam for about 10-15 min, or until some “cracking noise” is produced from the wok, indicating that all the water has totally evaporated.Partially open the lid to allow some steam to escape first before opening completely. This prevents the fluffy buns from deflating from a temperature shock and helps to keep the surface soft and smooth. Sprinkle generous with toasted sesame seeds and serve immediately with the dipping sauce.
I love the fluffy Skin:D
Enjoyed with ginger in black vinegar/soya sauce
I am submitting this post to Asian Food Fest #10 Aug 2014 : Taiwan hosted by travelling-foodies.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.