Tradisional Mooncakes

-

Lotus paste mooncakes, red bean paste mooncakes my favourites mooncakes. When i purchase mooncakes every year....i just dont like  egg yolk middle of mooncakes... so this year i plan and engourge myself to bake mooncakes myself. My first attempt of baking some traditional lotus paste mooncakes...  very happy with my first baked mooncakes. I had receive most positive feedback from my husband, my childrens and my good friends.....this make me to bake more of these mooncakes....... i had plan to send some mooncakes to my beloved father who loved mooncakes as well...My next trial will be with some new flavours...

Recipe source : Peng
Ingredient (7 medium sized ooncakes)


Pastry
  • 100gm golden syrup
  • 1/8 tsp baking soda
  • 1 tsp alkaline water
  • 25gm peanut oil (i used corn oil)
  • 140gm Hong Kong flour
  • 1 to 2 drops dark brown food colouring (optional) 

Filling
  • 500 gm white lotus paste
  • 20gm toasted melon seeds

Glaze (mix well and sieve) : 1/2 egg, 1/2 tbsp water, 1 tsp golden syrup)

Method (dough filling ratio 40% : 60%)
  1. Mix syrup, baking soda, alkaline water and oil together. Rest for 2 hours.
  2. Add in flour, brown colouring (if using) and mix into a smooth dough. Cover and set aside for 1 hour.
  3. Divide dough into 12 portions, approx. 20gm each.
  4. Combine lotus paste with melon seeds and knead evenly to incorporate the seeds. Divide into 12 equal portions (approx. 23-24gm). Seal and roll into rounds.
  5. On a lightly floured surface, roll out pastry and wrap with lotus paste and roll into a ball. Dust the ball generously with flour and press into the mooncake mould. 
  6. Release the mooncake from the mould and place it on a lined baking sheet. Brush with egg wash. Bake in preheated oven at 160 deg cel for 15-20 mins.
  7. Remove the mooncakes from the oven and rest for 15 mins. Apply another egg wash and bake for another 10-15 mins until golden brown.
  8. Cool completely before storing in air-tight container.
  9. Rest for at least 3-4 days before serving


                                                                    " Anyone Can Cook "


Comments

Post a Comment

Popular posts from this blog

Cream Cracker Layered Murtabak

-
Image
Murtabak is a dish that is beloved by Malaysians at all times regardless what time it is. Myself I love Murtabak so much that whenever I go to the night market, I'm sure not to miss to take away as well.  Today I want to share my recipe, Cream Cracker Layered Murtabak. This recipe is adapted from  Azlita . Murtabak can be a little different if you use cream crackers as it's layers. But I could guarantee the taste is absolutely scrumptious. This dish's serving is enough for a family of 4-5 members. Ingredients for The Filling 600 gm minced chicken 3 cloves garlic 2 cm ginger ( blended / mashed) 4-5 tablespoons of chicken curry powder (Mix all the above ingredients and marinate them for a while) 3 large onions (cut into small cubes) 3 tablespoons oil Method: 1.    Heat the oil and sauté the diced onions in a pan until it's half-cooked.  2. Add marinated minced chicken in the pan 3. Add a pinch of salt and let it cook until th
Read more

HAW FLAKES STEAMED CAKE

-
Image
HAW FLAKES STEAMED CAKE By: CHEF Zubaidah Reference: Buku Masakan Jamuan Kek 325 gm butter 250 gm castor sugar 300 gm self-raising flour 6 eggs 1 teaspoon vanilla extract 100 gm haw flakes of finely chopped 1.Prepare a 8inc baking pan. 2.Beat butter and sugar until smooth 3.Add the eggs one by one and continue beating until smooth 4.Add vanilla extract and continue to whisk 5.Finally add the flour and haw flakes. 6.Pour batter into pan. 7.Close the pan with a sheet of aluminum foil 8.Steam the cake for 1 hour till cooked. ### Cool cake completely on wire rack before served.                                                " Anyone Can Cook "
Read more

Sri Lankan Seeni Sambol Buns

-
Image
Seeni Sambol buns is a favourite in Srr Langka and these are specially nice to have with tea. I love to have it with Ipoh White Coffee. It’s heaven. Seeni in Tamil means sugar. The filling is a simply sweet, tangy and spicy onion filling. The filling is unique and tastes so delicious. I adapted the recipe from Suhaina .  I would like to have the original Sri Langkan Seeni Sambol Buns if I visit there in future. Bread dough: ( makes 15 mini rolls) Plain flour -2 1/2 cups 300 grams Sugar -2 tbsp. Salt -3/4 tsp Yeast- 3/4 tsp ,4 grams Milk powder-10 grams Water roux - cook 1 tbsp. flour with 125ml water to form a custard. Cool completely and use it. Water- 100ml Butter -30 grams Oil -2 tbsp. Fresh milk- 3 tbsp (to brush on the buns before baking)   Method to make the buns: 1.      Mix everything except butter. 2.      When the dough comes together add butter and knead well. 3.      Apply oil and keep aside until it double in si
Read more