Friday, September 25, 2009

Blueberry and Cranberry Lotus Paste Snow Skin Mooncake




Feeling disappointed on the colour of the Snow Skin mooncakes. :( Due to the off white colour of the Kao Fen, I can't get the exact colour which I wanted. For the first batch I used violet and the colour turn out like dirty purple so the second batch I used sky blue but it turn out like blueish green. Even my son laughed at my mooncake and name it 'Greenberry mooncakes'. :0 Hahaha....

Oreo Chocolate Lotus Paste Snow Skin Mooncake



Recipe

Ingredients
100g kao fen (cooked glutinous rice flour)
28g shortening
95g icing sugar
130g water
1tsp chocolate paste

Filling
240g lotus paste
30g cooking chocolate (melted)
2tsp cocoa powder
6pcs Oreo cookies (crushed)

Dusting
50g tapioca flour/Hong Kong flour
(steamed for 10mins, cool and sift twice)

Steps:
Dough:
1. Sift kao fen and icing sugar together.
2. Rub in shortening into the flour mixture until it resemble bread crumb.
3. Mix the chocolate paste and water together.
4. Add in liquid mixture into the flour mixture and mix to form soft dough. Do not overmix. (Dough will look rough but soft in texture.)
5. Cover the dough and rest in the fridge for 15mins.

Filling:
1. Mix all the ingredients together until well combined.
2. Divide the Oreo chocolate lotus paste into 12 balls of 30g each.
3. Roll them into balls.

Shaping:
1. Divide dough into 12 portions of 25g each.
2. Dust the surface, rolling pin and mould lightly with flour.
3. Roll out the dough, leave the centre slightly thicker than the edge.
4. Wrap the dough with the lotus paste and seal the edges.
5. Press into the mould and plunge it out slowly.
6. Use a brush and brush away excess flour around the mooncake.
7. Chill in the fridge and serve.

Note: Weight of the skin and filling depend on the size of the mould.

Red Bean Paste Coconut Snow Skin Mooncake


Tuesday, September 15, 2009

Crystal Jade Lotus Paste Jelly Mooncakes



Recipe

Ingredients
Egg yolk
200g water
40g sugar
1tsp agar-agar powder
1tbsp fresh milk/evaporated milk
few drops of orange food colouring

Green strips jelly
200g water
40g sugar
1tsp agar-agar powder
2tsp fresh milk/evaporated milk
few drops of green food colouring

Filling
200g water
40g sugar
1 1/4tsp agar-agar powder
100g lotus paste
50g coconut milk

Pastry
400g water
50g sugar
2tsp agar-agar powder
3 blades pandan leaves

Steps:
Egg yolk:
1. Boil water, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire and stir in the milk and colouring.
3. Pour into the ice-cube mould and leave it to set.

Green strips jelly:
1. Boil water, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire and stir in the milk and colouring.
3. Pour into a container and leave it to set.
4. Use a grater and grate the jelly into fine strips.

Filling:
1. Boil water, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire and stir in the coconut milk and lotus paste until well combined.
3. Return to fire and bring to a boil.
4. Pour mixture into mould and place an egg yolk into the agar-agar.
5. Leave it to set.
6. Remove agar-agar from mould, use a fork and scratch on it surface. (This allow the filling to stick onto the pastry.)

Pastry:
1. Boil water, pandan leaves, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire.

Assemble the jelly:
1. Spoon some grated jelly into the mould and pour the pastry mixture into the mould about 1/4 full.
2. Let it half set then place the filling onto the jelly.
3. Spoon some more grated jelly onto it and fill up the mould with the pastry mixture.
4. Leave it to set and chill in the fridge.
5. Loosen the side of the agar-agar, invert it and gentle press the agar-agar out of the mould.

Saturday, September 12, 2009

Red Bean Paste Jelly Mooncakes




Recipe

Ingredients
Egg yolk
190g water
40g sugar
1tsp agar-agar powder
1tbsp fresh milk/evaporated milk
few drops of orange food colouring

Filling
200g water
40g sugar
1 1/4tsp agar-agar powder
100g red bean paste
50g coconut milk

Pastry
300g water
100g coconut milk
60g sugar
2tsp agar-agar powder
2 blades pandan leaves

red food colouring

Steps:
Egg yolk:
1. Boil water, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire and stir in the milk and colouring.
3. Pour into the ice-cube mould and leave it to set.

Filling:
1. Boil water, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire and stir in the coconut milk and red bean paste until well combined.
3. Return to fire and bring to a boil.
4. Pour mixture into mould and place an egg yolk into the agar-agar.
5. Leave it to set.
6. Remove agar-agar from mould, use a fork and scratch on it surface. (This allow the filling to stick onto the pastry.)

Pastry:
1. Boil water, pandan leaves, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire, stir in the coconut milk and bring to quick boil.
3. Pour 1/4 of the mixture into a small bowl and stir in the red colouring.
4. Leave the rest of the mixture plain.

Assemble the agar-agar:
1. Pour the red pastry mixture into the mould about 1/4 full.
2. Let it half set then place the filling onto the agar-agar.
3. Fill up the mould with the plain agar-agar mixture.
4. Leave it to set and chill in the fridge.
5. Loosen the side of the agar-agar, invert it and gentle press the agar-agar out of the mould.

Thursday, September 10, 2009

Hello Kitty and Friend Fondant Birthday Cake





I made this cute Hello Kitty fondant cake for my sweet niece birthday. Today, she is going to celebrate her 3 years old birthday with her classmate in the Childcare Centre. Hope she will love it. :)

Saturday, September 5, 2009

'Happy Flour' Chocolate Fondant Cake






Yesterday, I was trying out this fondant cake. It was not an easy task covering fondant on a 7inches chocolate cake. As I don't have a longer rolling pin so it quite difficult to make sure that the fondant has an even thickness. However, I had a great time dressing up my 1st fondant cake. And my family give a 'WOW' to see the finished art piece. :)

I shared half of the cake with my neighbour and her children loved it very much, especially the fondant and this applied for my sons too. My younger one kept pinching out the flower fondant to eat till my cake became naked. From here, I think children will love fondant cake. But for me, I still prefer cake covered with whipping cream.

Thursday, September 3, 2009

Chocolate Rice Yogurt Cupcakes




Recipe

Ingredients
40g butter
75g sugar
1/4tsp salt
1 egg
1/2tsp vanilla essence
110g cake flour
1/2tsp baking powder
1/4tsp baking soda
110g plain yogurt
40g chocolate rice

Steps:
1. Preheat oven to 175C.
2. Line muffin tin with paper casing and set aside.
2. Sift flour, baking soda and baking powder together, set aside.
3. Cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg and vanilla essence until well combined.(If batter curdle add in some flour.)
5. Fold in flour and yogurt alternately until well combined.
6. Lastly fold in chocolate rice.
7. Spoon batter into the muffin tin until 70% full.
8. Bake in the preheated oven for 25-30mins.
9. Remove cupcakes from tin and cool on a wire rack.

Raisins and Melon Seeds Cupcakes



Recipe

Ingredients
115g unsalted butter (room temperature)
75g sugar
2 eggs
115g self-rising flour
1/4tsp vanilla essence
45g raisins
15g melon seeds
15g orange peel

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour into a mixer bowl.
4. Add sugar, butter, eggs and vanilla essence into the flour.
5. Beat the mixture until smooth and pale, about 2-3mins.
6. Fold in raisins, orange peel and melon seeds.
7. Spoon batter into the muffin tin until 70% full.
8. Bake in the preheated oven for 20-25mins.
9. Remove cupcakes from tin and cool on a wire rack.