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Saturday, August 30, 2014

Cantonese-Style Mooncake 广式豆沙月饼

第一年做月饼, 心情一直是很兴奋的!不过, 对月饼这玩意还是一知半解。。。
做第一批广州月饼时, 不知道回油的原理, 拼命调高温度加长时间烘烤,想烘出理想的颜色。
做第二批时, 一边做一边watsapp美娘子。经过她的讲解才知道月饼需要时间“回油”,才会变得柔软润泽,漂亮。还有要月饼颜色均匀鲜亮,蛋液是很重要的一个步骤。感谢美娘子诚心和耐心的教导!

对于这款广式月饼,我认为是新手必学。做法简单,只是需要注意一些小细节,就可以顺利完成。快动一动手,感受一下中秋的气氛吧!:)
这个散发古早味的广式豆沙月饼,确实惹人喜爱!
Cantonese-Style Mooncake 广式豆沙月饼
(Recipe adapted from Butter. Flour & Me)
(Makes : 22 mooncakes)

Ingredients
150g golden syrup (转化糖浆)
60g peanut oil/corn oil
5g alkali water
250g superfine flour, sifted

Filling 
700g red bean paste/ lotus paste (shape into round ball, 30g each)

Egg brush
1 egg yolk + few drops water /milk

Method

  1. Mix golden syrup, peanut oil, alkali water with a whisk.
  2. Add in sifted flour, mix with a spatula until well combined. (don't over mix)
  3. Cover and let it rest for 1 hour or until not sticky.
  4. Divide dough portion into 20g each, roll into ball and lightly flatten.
  5. Place a ball of redbean paste in the middle, wrap up and round a ball.
  6. Place the ball of dough into mooncake mould, flatten gently.
  7. Remove and place on baking tray.
  8. Preheat oven at 190c and bake at 5 min at middle rack. 
  9. Remove from oven, leave to cool (about 10-15 mins). Apply egg wash evenly.
  10. Continue to bake for 15 min or until golden brown. 
  11. Leave the mooncake for 2-3 day before consumption. (This process is called oil return (回油) which enable the mooncake surface become soften, shinny and glossy).
I'm submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom's Mom.
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.

Tuesday, August 26, 2014

Pandan Jelly Mooncake 班兰燕菜月饼

一,二,三!简捷燕菜月饼五连拍!
这款纯天然班兰燕菜, 里头裹着蜜糖凉粉, 清凉美味的组合,深得家人和朋友的喜爱!
Let me quickly show you my pure pandan Jelly mooncake with honey grass jelly. This is a delightful combination and very well received by my family and friends!
Pandan Jelly mooncake
(Recipe adapted from Butter,Flour & me) Thank you Joceline

Ingredients

300g water
400g pandan juice
100g coconut milk
Few drops of pandan essence (I don't add this)
3 pandan leave (tie into a knot)
120g sugar
8g Agar agar

Filling
Honey grass jelly-ready made (蜂蜜凉粉) 

Method
  1. In a pot, bring water, pandan juice, essence, coconut milk, pandan leaves to boil.
  2. Add in sugar,continue stirring until all the sugar is dissolved. Add agar agar keep stirring.  Once start to bubbles, turn off heat. Sift the agar agar mixture.
  3. Pour some agar agar mixture into jelly mould. Leave it set for 1-2 mins. Add in grass jelly, pour again agar agar mixture until full.
  4. Let it chill and set at fridge.
I'm submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom's Mom.

Sunday, August 17, 2014

Snowskin Mooncake 冰皮月饼

 我因为之前都没有做过月饼,所以希望这个中秋能与各式各样的月饼打交道,哈哈!
今天先让这个五彩缤纷的冰皮月饼和大家说一声:
"嗨! 初次见面,请多多指教!"
I'm really excited to learn all kind of mooncakes as I never make it before. Let my first colourful snowskin mooncake meet everyone and say "Hi!" to you all :)

冷藏后的冰皮(以下)比较上镜,口感更QQ! 
After chilled (photo below) snowskin mooncake look more pretty than 
before chilled (photo above) and more QQ or springy texture as well.
Snowskin Mooncake 冰皮月饼
Makes : 7 mooncake

Ingredients
250g redman snowskin premix
50 crisco/shortening
100-110g cold water (200g water cook with 4 pandan leaves, let to cool)
1-2g honeydew essence

Filling 
250g Lotus Paste 

Dusting
Some kao fen (糕粉) 

Method
  1. Mix snow skin premix with pandan water.
  2. Add shortening, flavourings and colouring to the premix mixture.
  3. Divide dough into 4 equal portions. Add your desired colours and knead well.
  4. Rest for 15-30 minutes.
  5. Pinched off some pieces of dough from each colour (white, orange, pink, green) and roll into a ball (about 47g)
  6. Flatten and wrap in 35g lotus paste filling.
  7. Dust with kao fen and press firmly into mooncake mould.
  8. Umould and chill before consuming.
Reference : Anncoo Journal
I'm submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom's Mom.

Friday, August 8, 2014

Lotus Paste Mooncake Biscuit 香化饼/公仔饼

我欣赏中秋节期间各式各样美丽的月饼和精美饼盒。 不过不太爱吃月饼,感觉月饼就是一个字"甜"。
但是在烘焙的世界里不是应该不断地尝试和学习吗? 由其是这样的传统食品。
选来了这个不太甜的香化饼/公仔饼做我人生的第一款月饼。
接下来还要挑战烤和冰皮的月饼。这次除了挑战之外, 更重是支持博友Fion第一期的Best Recipe八月份主题“月饼”
感谢博客密友的食谱分享,让我能快乐的小鱼共度中秋,哈哈!

Tuesday, July 29, 2014

Potato and Corn Fritters (马铃薯玉米饼)


近来都没时间下厨,所以这几天假期哪里都不去干脆躲在厨房玩烘焙和烹饪。
其实马铃薯也是我喜爱的食物之一,今天做了这个马铃薯小食,
趁“马铃薯”月这最后一班火车还没开走前,赶快乘上。。。
I barely have time to cook recently, therefore during this long Raya holiday, I have decided to spend my time baking and cooking. Potatoes month almost come to its end. ever since I have no time to join earlier. Today I have this potato and corn fritters for you, hope you'll enjoy it :)

Dip and dip...yummy!!!
Potato & Corn Fritters 马铃薯玉米饼
(Inspired by Jasline@ Foodie Baker)
(Makes : about 15 pieces) 

Ingredients

1 large + 1 small potatos, mashed
1/2 carrot, sheddeded
1 cup fresh corn
1/4 cup chinese parsley, chopped
1 fresh chilli, chopped
1 egg
100g all-purpose flour

Salt,black pepper and chicken powder to taste

Method
  1. Combine mashed potatoes, corns, carrots, parsley, chillis in a large mixing bowl. 
  2. Add in seasoning, egg and flour, mix and form into patties.
  3. Heat oil in a frying pan over medium heat. Fry in the patties until golden brown.

This post is linked to Little Thumbs Up (July 2014 Event: Potato) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY),hosted by Jasline (Foodie Baker)
Have a blessed day!

Friday, July 25, 2014

Famous Amos Double Chocolate Chips Cookie 浓厚巧克力曲奇

每次看到Famous Amos相关的饼干,
 我就巴不得马上一试,这次也不例外。
果然没令我失望, 好吃停不了口,呵呵!
I made "Almost Famous Amos"cookies once before~ hereToday another copycat "Famous Amos" double chocolate chips cookies. I hope you'll like as much as I do :)
I also like to take this opportunity to wish all my Muslim friends Selamat Hari Raya & Selamat Balik Kampung and Happy Holiday to all non-muslim blogger friends!
Famous Amos Double Chocolate Chips Cookie 浓厚巧克力曲奇
(recipe source : adapted from Victoria Bakes with minor changes)

Ingredients

150g Butter
110g Sugar (I use 100 g)
30g Brown sugar

220g Flour
50g Corn Flour

30g Coco Powder
1 tsp Baking Soda


1 Egg  
1 tsp Vanilla Essense 

1/2 tsp Salt

100g Walnut (I used almond and cashewnut)
50g 
Chocolate Chips



Method
  1. Sieve flour, corn flour, coco powder & soda together. Set aside
  2. Cream butter with sugar and brown sugar until it is creamy.
  3.  Add in egg and mix till well combined.
  4. Add in salt and essence vanilla
  5. Fold in the sieve flour till it forms dough and mix in the chopped walnuts and chocolate chips
  6. Spoon and drop the dough onto the lined baking pan
  7. Baked at preheat oven at 180c for15-20 mins.

Selamat Hari Raya & Happy Holiday to all my blogger friends!

Sunday, July 20, 2014

Japanese Dark Pearl Chiffon Cake日式黑珍珠戚风


近来忙碌的工作,让我无法时常烘焙和更新贴子。。。
日式黑珍珠戚风列入名单很久了,今天终于出现在我家廖。。。
我用的是64%的醇黑巧克力,蛋糕甜中带苦,绝对是我喜爱的那一款!棒! 

I really don't have much time to update my blog lately due to a current heavy workload, but I will try my best to post during weekend.
I used 64% dark chocolate for this Japanese Dark Pearl Chiffon cake, it turned out to be slightly sweet-bitter which is just perfect for my liking. 
I love this brand dark chocolate and their colourful "crayon" packaging :)
Japanese Dark Pearl Chiffon Cake 日式黑珍珠戚风
(Makes: 17 cm chiffon pan)

Ingredients

3 egg yolks
35g corn oil
60g milk
80g chocolate, chopped
35g cake flour
15g cocoa powder
1/4tsp baking powder
1/4tsp baking soda

3 egg whites
45g caster sugar
1/2tsp lemon juice
a pinch of salt

Method
  1. Melt chocolate and stir till smooth. Set aside
  2.  Mix egg yolks, corn oil, milk, and melted chocolate, mix well.
  3. Whisk egg white and cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whiks till a soft peak is formed.
  4. Fold egg white into the egg yolk mixture and then pour into chiffon cake pan.
  5. Bake at 175C for about 40 mins or till cooked. 
  6. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and servce.
(Recipe reference:花秘书, 花主席 & May, original source from Aunty Yochana's cake Delight)
I am linking this post to Bake Along #64 : Chiffon Cakes jointly hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Lena of Frozen Wings.