Skip to main content
logo
Food Advertising by

Baked Oolong Tea mooncakes ~ 烤乌龙月饼 2015

After making the Snowskin Oolong Tea mooncakes, I used up the balance of the paste to make these traditional baked ones.  These mini mooncakes will be perfect as a gift to your relatives or friends as the giving of a mooncake articulates the respect and appreciation the giver has for the receiver.






Recipe for Baked Oolong Tea mooncakes ~  乌龙月饼 2015

Ingredients
  • 150 gm superfine flour
  • 90 ml golden syrup
  • 38 ml vegetable oil
  • 2 gm alkaline water
  • Egg glaze - 1 whole egg, beaten and strain.
Filling
  • 500 gm Oolong tea paste (store bought)
Method
1.     Use a handwhisk to mix  the golden syrup, oil and alkaline water till no oil surfaces.  Sift in  the superfine flour.  Mix lightly to form a dough.  Cover and let rest for a few hours.  (I let it   rest for 4 hours).
2.     Scale dough to 25 gm each, roll into a ball.  
3.     Scale filling to 40  gm each.
4.     Flatten the piece of dough with a rolling pin, wrap a ball of filling inside, roll into a ball.
5.     Press the ball of dough inside a plunger mould press out and remove the mould
6.     Place mooncakes onto a parchment lined baking tray. lightly spray on some water.
7.     Bake in a preheated oven @ 180 deg.C for  10 mins., remove from oven and let cool for 15 mins.  Then apply egg glaze and bake again for about 10 mins. @ 175 deg.C
8.     Let mooncakes rest  ( 回油) for about 3 to 4 days before consuming.  (Once the mooncakes are cooled completely, place them in an air-tight container to let the skin soften).
9.     Yield :  12 mooncakes.




Comments

  1. WOW! These oolong tea mooncakes look lovely with the golden colour :D Pretty!

    ReplyDelete
  2. HI Cheah....beautiful mooncakes! I've also bought some Oolong lotus paste :D

    ReplyDelete
  3. wow! very nice post.
    I was not aware of this cooking method. I love the food at all difficult to handle temptation.

    ReplyDelete
  4. Cheah, your osmanthus oolong tea mooncake looks very pretty. Wish I can taste it!

    ReplyDelete
  5. Clear, informative, simple. Love your post!

    ReplyDelete
  6. Your mooncakes look beautiful, I love your post

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.