Sunday, September 22, 2013
It's been a while since I last baked cookies. The other day, my niece offered me a piece of chocolate chip cookie, I was expecting it to be crunchy - no special reason but because that has always been my ideal kind of cookie :D but it turned out to be soft :p After that, I could not stop thinking about crunchy cookie. The only way is to bake them myself :)
Thanks to this recipe shared by Dodol & Mochi. This is exactly the kind of crunchy cookie I love. You know how some cafes serve a tiny cookie next to a cup of coffee or tea? :D I always think that one piece is not enough to go with my coffee :D Finally, I can have 2 or 3 or more pieces of cookie to go along with my tea on a lazy afternoon :)
Friday, September 20, 2013
|Chocolate snowskin with lotus seeds paste + chocolate chips filling|
This will possibly be my last batch of mooncakes this year. It has been a wonderful experience making mooncake. This is the first time I make mooncake and I am glad that my family and friends like some of them. Not all of the moonies I made are popular. So far, I received the best review for the Taiwanese Style Mooncake, which is very unique and yummy.
As this is the first time I make mooncake, I wasn't confident enough to give away to friends. I gave my good friend some pandan snowskin mooncakes and the Taiwanese Style mooncakes last week. Two days ago, I finally found enough courage to make some Chocolate Snowskin Mooncakes for my Zumba instructor and gym friends. I did not have any mooncake boxes to hold them, so I used muffin liner and cookie plastic bag to hold them. I spent more time packaging them rather than making them :p
|Mooncakes for gym friends|
One of the ladies at my gym sent me a message that night to tell me that she enjoyed eating the mooncake despite the fact that she does not like snowskin mooncake, as she often find them too sweet. I am happy that she liked the mooncake :)
|Chocolate snowskin with lotus seed paste + diced almond filling|
The recipe for this chocolate snowskin mooncake can be found here. Thank you to Precious Moments for sharing this delicious recipe :) I first saw the recipe from I Love. I Cook. I Bake.
Here's the recipe, I made very little modifications according to the ingredients I have onhand. Please hop over to Precious Moments for the original recipe.
Adapted from Precious Moments
- 130g water
- 50g melted chocolate (I used Cadbury Dark Gold 70%)
- 10g cocoa powder
- 64g fried glutinous rice flour
- around 50g icing sugar (can't remember exactly how much I used)
- 9g extra virgin & sunflower oil
- stored-bought lotus seeds paste
- mini chocolate chips
- diced almond (toasted)
For the filling, I added chocolate chips to one batch of the store-bought lotus seed paste, and diced almond to another batch. I toasted the diced almond briefly before using, which gave a nice crunch to the mooncake.
I have enjoyed and learned so much about making mooncakes this year, thanks to the many mummies out there who share their recipes.
Friday, September 13, 2013
This lovely green color is from the pandan leaves juice I extracted. The recipe is over here. Just replace the freshly squeezed orange juice with pandan juice. The fragrance of the pandan leaves is not very apparent in this mooncake, I think it is best to use very fresh pandan leaves - the ones I used were in my fridge for 2-3 days.
Tuesday, September 10, 2013
This is not the usual Traditional Baked Mooncakes.
I had never imagine myself to be baking traditional mooncakes. The steps are troublesome. This year is the first time I am making mooncakes. I started off with snowskin mooncakes, which only remain soft for 2-3 days. After reading more recipes shared by fellow bloggers, I decided to try this one, and am glad I did :)
Many thanks to 鲸鱼蓝蓝小窝居 for sharing this recipe. The best part of this mooncake is, you don't have to wait for 3 days before you can eat it :D This recipe uses butter instead of the usual peanut oil.
She mentioned this is like the Taiwanese pineapple tart - wow! my favorite, there it goes, I must bake these :p
The only headache I have is, I don't have milk powder at home. My girl is going 8 years old this year, and we have stopped feeding her with powdered milk. I went to the nearest supermarket but could only find milk powder for kids and adults. They are very big tins, not something I want to invest in as the recipe only requires 10g :D Then, an idea pops up - how about using condensed milk instead, and reduced the egg yolk to 1? :D Ok lah, bo chap already, I must make these today... :p
Here's the recipe from 鲸鱼蓝蓝小窝居 with minor modification. Please refer to her blog for the original recipe.
Ingredients (makes 9 x 5.2cm diameter mooncake plunger mould)
50g butter (soften at room temperature)
30g golden syrup
30g icing sugar
150g cake flour
1/4 tsp baking soda
1 egg yolk
Store-bought mango lotus seeds paste
10g condensed milk
1. In a mixing bowl, mix butter, golden syrup, icing sugar and condensed milk together.
2. Add the egg yolk and mix until fluffy (I used my handheld mixer).
3. Sift cake flour and baking soda. Add mixture into the butter mixture. Combine to form a soft dough.
4. Rest dough at room temperature for 30mins.
5. Divide dough into equal parts. Divide lotus seeds paste into equal parts. Wrap paste in dough. Shape using a mooncake mould. Line in a baking tray lined with baking paper.
6. Bake at preheat oven at 170 degC for 5 mins. Then remove from oven, apply egg wash over the top of the mooncakes.
7. Return to oven and bake for a further 15 mins or until the top is golden brown (I baked for 10 mins as my oven temperature was 180 degC - my oven temperature is not stable).
My mooncakes were a little bit cracked, and the print was not very visible. I suspect it's because the temperature of my oven was too high. Also, the mooncakes expanded a bit, I think they need to be spaced apart for at least 2cm. My mooncakes kind of stick to one another :D I think if milk powder is used, the mooncakes may smell more fragrant. Nevertheless, the mooncakes smelt pretty good when fresh out of the oven.
These mooncakes really taste like the Taiwanese pineapple tarts 台湾凤梨酥! Wah, it is one of my favorite. I like these 芒果酥 hehe :D
This is a refreshing change from the traditional mooncakes :)
Friday, September 6, 2013
Today, I tried using freshly squeezed orange juice to make snowskin mooncake with lotus seeds paste. The recipe I used is the same as this.
- 37g fried glutinous flour
- 40g freshly squeezed orange juice
- 20g warm water
- 7g olive oil
- 40g icing sugar
- store-bought lotus seeds paste
This time, there is no hint of orange juice :D I am not sure why, maybe the orange is not very sweet...
The color of this mooncake is same as the mango mooncake as I did not use any coloring. I would like to try using pandan leaf as it will give a nice green color and it is very fragrant.
I like this recipe very much as it uses very little oil and no shortening. Hope you like it too :)
Wednesday, September 4, 2013
Have you started preparing for Mid-Autumn Festival? I started my mooncake making early (as usual) so that there is time for improvement :p
Since last month, I have been searching for an easy snowskin mooncake recipe and watched many videos on how to make mooncakes :p I see "Shortening" in almost all the mooncake recipes. Apparently, based on what I read on the web, shortening is "any fat that is solid in room temperature" (Source: Wikipedia) . It can refer to either lard or hydrogenated vegetable oil. Which means it contains trans fat and is not heart-healthy. Since I am making the mooncakes myself, I might as well make it healthier (does not mean that my mooncakes are healthy :p).
I stumbled upon this recipe, which uses only 10g of olive oil. Wow, fantastic! Just what I am looking for. Thanks to Sugar & Everything Nice for sharing this wonderful recipe :) Take a look at her mooncakes, so pretty with the strawberry in the centre (& the strawberry sliced right in the centre beautifully)! Wow.
As the strawberries did not look very fresh at the supermarket, I bought mangoes instead. Prior to this, I had my SIL to buy ready-made mango and original lotus paste for me :)
While, I did attempt to make the paste myself... but ended in failure :p My lotus paste was not smooth enough, and tasted nothing like the store-bought ones. Last week, my friend came to my house and we made red bean paste together, but somehow, the paste did not taste right. I guess not enough "kungfu" :p
After last week's failure, I finally confirmed that making your own paste is really not easy, and not for me yet :p Store-bought is the safest :)
I made these twice - first time, I made a few adjustments: replaced the strawberry puree with mango puree; omit strawberries in the middle; used lotus seeds paste instead of red bean paste); reduced the amount of sugar to 40g as the mangoes were sweet. The skin was very soft, so it can go out of shape easily when you handle it.
The second attempt, I made a bigger portion. Also reduced the amount of olive oil (previous batch looked a bit oily). The skin was soft and in my opinion, tastes more like mooncake :)
(Adapted recipe from Sugar & Everything Nice. Please click here to view the original recipe and method.)
75g fried glutinous flour
80g icing sugar
90g mango puree (increased the amount of puree and reduced water)
30g warm water
15g olive oil (reduced)
Store-bought mango lotus seeds paste
I guess if you like mango, you will love these. The mango lotus seeds paste has strong mango flavour, and the skin this time is not too oily.
Both my kid and I enjoyed using the plunger moulds :D There is a kid in everyone I guess? :)
Will attempt other flavours soon, hope to experiment with more fruits, such as kiwi :)