Monday, September 20, 2010

Crispy Spiral White Bean Mooncake

This is my very 1st attempt at making Crispy Spiral Mooncake. I love these and never fail to get them every year. I didn't have very high expectations when I decided to make them. I knew it was difficult to make but I just wanted to try it anyway even if it was going to be ugly =p. I tried not to fret too much and actually enjoyed experimenting with the pastry. The white bean paste was really nice. It tasted much like yam paste which I love. All in all, I'm quite pleased with it. Not very pretty but the pastry was very crispy and fragrant, the bean paste soft & yummy.

Makes 12pcs.

White Bean Paste:
- 300gm black eyed beans
- 200g castor sugar
- 100gm cooking oil
- 1/2 tsp alkaline water

- soak beans with water & alkaline water overnight
- wash well
- cover beans in water & cook till soft
- blend beans with just enough water till it becomes a fine paste
- add paste & sugar into wok and cook till slightly dry then add in oil, mix well
- cook till paste is quite dry and comes away from the wok

Water dough
- 200g plain flour
- 50g cooking oil
- 100ml water

Oil dough
- 150gm plain flour
- 75gm shortening

- water dough: rub flour & oil, gradually add water & knead into dough. rest for 15mins
- oil dough: mix all ingredients & rest for 15 mins as well
- divide both doughs into 12 pcs
- take water dough & wrap oil dough
- flatten & roll out to resemble a long stick
- roll up like swissroll, turn dough facing up (round shape up)
- flatten & wrap filling
- fry till golden brown

Sunday, September 12, 2010

Shanghai Moon Cake

So exciting! Mooncake Festival is coming soon! Time to bring out my moulds & start messing around. =) Unlike last year, this year I won't be able to make my own paste. It's too time consuming. I miss my tai tai days. Anyways, first up; Shanghai Moon Cake. I found this recipe in U magazine and decided to give it a try. It's pretty straight forward and with the ready made paste, the mooncakes were done fairly fast without much fuss. The pastry tasted like a cross between the traditional baked skin & shortcrust pastry. I made 2 fillings, lotus & red bean. Everyone at home liked the mooncake & we also thought that the red bean filling tasted better with the crust. Not bad at all. =)

- 240g lotus paste
- 240g red bean paste

Ingredients A:
- 85g fine sugar
- 50g egg (about 1 med egg)
- 25g evaporated milk
- 75g corn oil

Ingredients B:
- 200g plain flour
- 25g custard powder
- 15g milk powder
- 5g baking powder

- egg wash
- almond slices / white sesame seeds

- divide fillings into 60g portion each & roll into balls. Set aside
- mix ingredients A together & stir till sugar dissolve
- sieve ingredients B into separate bowl, make a well in centre and pour in A
- mix to form a soft dough
- cover with damp cloth & let it rest for 30mins
- after resting, divide into 8 portions
- preheat oven to 180 deg c
- take 1 portion of dough & wrap filling, shape into balls
- arrange on baking tray
- brush with egg wash & decorate as desired
- bake 10-15mins till golden brown

Monday, September 6, 2010

Glaced Cherry Chiffon Roll with Buttercream

Here's another swissroll attempt. Finally it looks fairly decent. I even made the buttercream filling. The cake recipe is from my Mixed Peel and Chiffon roll here. Before baking, I placed thin slices of glaced cherry on top of the batter before it went into the oven. I love how it adds colour to the cake, quite pretty like little jewels. =) The cake is very soft and it melts in your mouth. Hubby says the buttercream is really nice and it reminds him of the cakes he had during his childhood days. Very nostalgic. =)

Saturday, September 4, 2010

Rich Creamy Chocolate Pudding

This chocolate pudding is rich, creamy and luscious. Chocolate makes me drool...yumz. I haven't been eating well lately coz I have this terrible ulcer in my mouth. This cool, smooth chocolate dessert is just perfect. It's fast and easy to do. Without a doubt, Fat cheeks loved it too licking the cup and spoon clean. =)

- 1 egg
- 2 yolks
- 1.5 cup of milk
- 2 tbsp flour
- pinch of salt
- 1/4 cup of chocolate chips
- 1 tbsp butter (I just cut a small chunk of butter)

- add milk, sugar, flour, salt in a heavy base saucepan and cook over medium heat till it comes to a boil, stirring all the time
- lightly whisk egg in a separate bowl and slowly add hot milk mixture and whisking at the same time
- return egg and milk mixture into saucepan over med heat, continue to whisk
- cook till thickens
- remove from heat, add butter and chocolate
- whisk till well combined and cool
- spoon into container, chill for at least 3 hours