Tuesday, September 21, 2010
Sunday, September 19, 2010
Friday, September 17, 2010
Wednesday, September 15, 2010
150g plain flour (sifted)
95g golden syrup
45g 100% pure peanut oil
1/2tsp alkaline water
420g lotus paste
adequate amount of dried logan (chopped)
(Knead the chopped logan into the lotus paste and divide into 14 balls about 30g each.)
1. Mix the golden syrup, oil and alkaline together.
2. Add the syrup into the flour and mix until it form a soft dough. (add in some flour if dough is sticky)
3. Cover and rest dough for 3 to 5 hours or rest it in the fridge overnight.
4. Preheat oven to 180C.
5. Divide dough into 22g-24g each.
6. Flatten it and wrap in the filling, seal the edges and roll into a ball.
7. Pad the ball with some flour and press it into the mooncake mould.
8. Knock the mooncake out from the mould and place it on a greased tray.
9. Baked in a preheated oven for 10mins.
10.Remove from oven and leave it to cool for a while.
11.Glaze surface with beaten egg yolk (1 egg yolk mix with 1tsp of water).
12.Return it to the oven and continue to baked for another 8-10mins until golden brown.
13.Remove from tray and cool it on a wire rack.
-The skin of a freshly baked mooncake is hard. It will take about 3 to 4 days (depend on the thickness of the skin) for oil to ooze out and the skin will turn soft and taste better.
-You can glaze freshly baked mooncakes with a layer of mooncake glaze, this will give the skin a shine and also help to soften the skin.
-Another way to soften the skin is to decrease the amount of golden syrup and increase the amount of oil in the recipe. I don't think anyone will like to use this method.
Sunday, September 12, 2010
I didn't use any particular recipe for the filling. I bought some mixed nuts and fruits from the organic store. I simply toasted and chopped nuts(100g) and mixed with toasted melon seed(25g) and sesame(2tbsp), chopped mixed fruits(50g) and orange peel(10g) together. Mix honey(2tbsp), water(about 15g), salt(1/4tsp), sugar(1tbsp), oil(about 2 1/2tbsp) and cooked glutinous rice flour(about 25g) together. Pour the honey mixture into the dry ingredients and mix well. Cover and chill in the fridge for an hour then weigh 30g each and shape into balls(about 12 fillings) and it ready to use.
Saturday, September 11, 2010
Wednesday, September 8, 2010
Recipe is from 'Baking Mom' blog.
I made half of the original recipe and yield 12 mooncakes. I used the balance of the egg as egg wash (I don't want to crack another egg and used the egg yolk as egg wash.) so mine don't look as golden brown as 'Baking Mum' Walnut Mooncake.
Monday, September 6, 2010
Recipe is from '孟老师的100道小蛋糕'. Following are half of the recipe and I reduced the amount of oil and sugar.
Ingredients (yield 6muffins)
40g caster sugar
50g veg. oil
80g plain yogurt/ blueberry yogurt
100g cake flour
1tsp baking powder
1/8tsp baking soda
45g dried blueberry
1. Preheat oven to 180C.
2. Sift flour, baking soda and baking powder together and set aside.
3. Use a hand whisk, beat eggs and sugar until sugar dissolved.
4. Add in oil, milk and yogurt, mix until smooth.
5. Use a spatula and fold in the flour until just combined. (It normal for batter to appear slight lumpy.)
6. Lastly mix in the dried blueberry.
7. Pour batter into muffin cups until 70% full.
8. Bake in a preheated oven for 25-30mins.
9. Cool muffins on a wire rack.
Another recipe from '孟老师的100道小蛋糕'. I don't really like the texture of this cake as it turn out quite hard and dry. The fig do give the cake a crunch texture. When I bit into the fig, I can hear the seeds popping in my mouth which I enjoyed it. :)