Longan and lotus paste mooncake ~ 龙眼莲蓉月饼 2017

The Mid-Autumn, Lantern, or Mooncake Festival comes once a year and this year it falls on 4th October, 2017. There are various flavours of mooncakes nowadays and today I'm sharing with you, a simple Longan and Lotus paste mooncake.

Longan and lotus paste moncake ~ 龙眼莲蓉月饼 2017
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

300 gm lotus paste (store bought)
15 gm dried longan (snipped to smaller pieces)

Method

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 till it doesn't stick to the hands. (I let it rest for 4 hours).
Scale dough to 25 gm each, roll into a ball
Mix the snipped longan with the lotus paste. Scale filling to 27 gm each.
Flatten the piece of dough with a rolling pin, wrap a ball of filling inside, roll into a ball.
Press the ball of dough inside a plunger mould, press out and remove the mould.
Place mooncakes onto a parchment lined baking tray, lightly spray on some water.
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
Let mooncakes rest ( 回油) for about 3 to 4 days before consuming. (Once the mooncakes are cooled completely, place them in a an air-tight container to let the skin soften).
Yield : 12 mooncakes with a 50 gm mould.

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago. So I got hold of my old file of recipes and finally managed to retrieve it. I did it recently and must say that I'm satisfied with the result. The texture of the Pau was soft and a bit chewy, wholesome and filling too. Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake. This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine. As I've never baked a fruit cake with yoghurt before, I was very eager to try.

Read on for the Recipe

Marble Loaf ~ 大理石面包

This is my first attempt at making bread with half high protein bread flour and half plain flour. The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly. The crust stays thin and crisps up nicely and not hard to chew. You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...

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