Baked Custard Mooncakes

Among all the mooncakes, Baked Custard Mooncakes are my favourite. I love the buttery crust and the custard filling.

Recipe Source:  Zoe@bakeforhappykids

Custard Fillings ( makes about 300g)

25g Butter, soften
60g Caster Sugar
3 Egg Yolks, roughly beaten
1 tbsp condensed milk
40ml cream
1/4 cup / 60ml coconut milk
20g all puropose flour
15g custard powder
10g tapioca flour

Methods:
 -  Beat butter and sugar until light and combined.
 - Add egg yolks one at at ime and beat until combined.
 - Add in condensed milk, cream and coconut milk.
 - Sift flour mixture into the egg yolk mixture and mix till combined.
 - Pour the mixture to a container and steam over medium heat for      25 mins with stirring every 5 mins.
 - Set aside for mixture to cool.
 - Knead mixture until smooth. Wrap custard in cling wrap and chill    in fridge until required.
 - Mixture can be kept in the fridge up to a week before baking.

Mooncake Pastry

Make about 24 mini mooncakes

100g butter, softened
30g shortening
90g icing sugar
1 egg, roughly beaten
220g all purpose flour
35g custard powder
1/4 tsp baking powder

Methods:
- Cream butter, shortening and sugar until light and fluffy.
- Add beaten egg gradually and beat until combined.
- Sift flour, custard powder and baking powder into the butter           mixture until incorporated. 
- Using your hand, mix mixture together and combine them to form   a dough.
- Wrap dough with cling wrap and let it rest in fridge for at least 1      hour.
- Divide dough portion according to the mooncake mould size.
- Press dough into mould and press firmly to form the shape.
- Remove and place on baking tray.

- Brush with a tin layer of egg wash.
- Bake ate 160 degrees for 25 minutes.

Egg Wash:
1 egg yolk
1 tbsp milk

                                                            

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
                                        

公仔饼

I love these cute & adorable moonies. They don't need any filling and are easy to make too. Love the taste after resting it for a few days. Though I am not a big fan of moonies, somehow I am in love with these cuties. They are good as gifts for friends and relatives.

Recipe Source: Joceline

Yield : 28 pieces x 30g 

Ingredients

350g Flour, sifted
230g Golden Syrup
100g Peanut Oil ( I used Knife Blended Oil)
5g Alkali Water
150g Lotus paste ( I omitted this)

Egg Glaze
1 egg yolk + 1tbsp milk (sifted)

Fish Eyes
Chocolates or Black Beans

Methods

1. Mix the Oil with Golden Syrub and Akaline water until well combined.
2. Fold in sifted flour and mix to a dough.
3. Cover and let it rest for 2-3 hours till you press it won't stick to your finger.
4. Divide dough portion according to the mooncake mould size.
5. Dust flour in mould, then knock out excessive flour.
6. Press dough into mould and press firmly to form the shape.
7. Remove and place on baking tray.
8. Preheat oven at 160c and bake at 10-12 mins at middle rack.
9. Remove from oven, leave to cool (about 10 mins). Apply egg wash evenly.
10. Continue to bake for 15-20 min or until golden brown. 

                                                           

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
                                        

Pandan Jelly Mooncake

Last year I did not bake any mooncakes and there are a few recipes that I had bookmarked and one of this is from Anncoo Journal which is the Pandan Jelly Mooncake.

As I will be resting at home for 3 weeks to recuperate, I will have some time to do my bakes and rest at the same time. This is my first attempt making jelly mooncake and I quite enjoyed the whole process though is time consuming as you need to wait for the jelly to set.
                                 

Recipe Source: anncoojournal

Ingredients:

Jelly Egg Yolk for 1 tray

100g Pumpkin, chop to small pieces
150g Water
35g  Sugar
170g Water
1 1/2 tsp Agar agar powder

Methods:

- Bring 150g water, sugar and chopped pumpkin to boil in a pot till pumpkin becomes very soft and strain.
- Return pumpkin liquid to pot and add 170g water into it with agar agar powder. Stirring liquid with a hand
  whisk till boil at medium heat and pour into the ball-shaped mould and cover.
- Chill jelly egg yolk to set in the fridge for 15 minutes and remove them from mould. Set aside for later use.

Gula Melaka Filling - makes 5

100g Gula Melaka, chop to pieces
300g Water
2 Pandan Leaves, knotted
1 1/2 tsp Agar agar powder

Methods:

- Combine water, gula melaka, agar agar powder and pandan leaes together and bring to boil
   ( stirring continuously with a hand whisk) till gula melaka dissolves and strain.
- Turn off heat, discard pandan leaves and pour liquid into muffin cups (about 1/2 cm high) and add jelly egg    yolk in the center. Pour in the remaining liquid into the 5 muffin cups evenly. Allow to set completely for 15
   mins in the refrigerator.
- Remove the gula melaka jelly and set aside for later use.

Mooncake Skin - Makes 5

320g Water ( I used 250g coconut milk and 70g water)
3 Pandan Leaves, Knotted
100g Sugar
1 1/2 tsp Agar Agar Powder
2 tbsp Fresh Milk ( I omitted this)
1/4 tsp Pandan Paste ( I used pandan juice)

To Assemble Mooncake

- Pour Pandan Liquid into mooncake mould, about 1/2 cm high.
- Place the gula melaka filling into it and pour in the remaining liquid.
- Allow jelly to set completely and keep jelly refrigerated until ready to serve.

                                                           

This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.

                                                         

Piglets Mooncakes

I love these Piglets Mooncakes. They looked so adorable. Wanted to bake these last year but it was so last minute and I don't have the time to do it. So this year, I tried to find some time to bake this.

Recipe Source: http://www.youtube.com/watch?v=c8Efg7LE4qg

Yields: 12 Piglets Mooncakes

Ingredients:

For the Dough:
1 cup All-purpose flour ( I used Plain Flour) - sieved
1/4 cup Cake Flour - sieved
1/3 cup Golden Syrub
2 Tbsp Peanut Oil ( I used Knife Blended Oil)
1 Egg Yolk

For the Piglets Eyes:
24 Black or Red Beans

For the Fillings:
Lotus Paste or Yam Paste

For the Egg Wash:
1 Egg Yolk
1 tsp Water
1/2 tsp Sesame Oil

Remarks: Kindly refer to the above link for the detailed steps of making the piglets                                  mooncakes.


                                                            

This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.

                                                      

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
                                       

Chocolate Mooncakes

This is the first time I am making chocolate mooncakes. Ever since I know how to bake mooncakes, I hardly buy from outside. I will only buy those unique flavours to try the taste. 

Recipe Source: Joceline 

Mooncake Skin:

225g    Plain Flour
35g      Unsweetened Chocolate Powder ( I used Valrhona chocolate)
170g    Golden Syrub
50g      Peanut Oil ( I used Knife Blended Cooking Oil)
1 tsp    Alkaine Water
1/8 tsp Baking Soda

Fillings:  30g White Lotus Paste ( I have added melon seeds) x 24 pcs

Methods:

1. Mix the Oil with Golden Syrub and Alkaline Water.
2. Fold in the flour, chocolate powder and baking soda.
3. Rest the dough for about 30minutes.
4. Place the filling into the dough and press it firmly to form the shape.
    ( for this mould size, the proportion is 20g skin and 30g filling)
5. Bake at 160 - 170 degrees for 10 mins, rest for 15 mins, then bake for another 10-15 mins.

巧克力月饼皮材料：

普通面粉 225克

无糖巧克力粉 35克 （用了valrhona 巧克力粉）

糖浆 170克

花生油 50克（用了 natural 玉米油）

碱水  1茶匙

苏打粉 1/8茶匙（没放）

馅料：纯莲蓉 30克 X 24份

[做法]

1）将液体材料用木棍搅轻轻拌均匀，然后筛入巧克力粉和面粉。混合均匀，放置让面团休息至少30分钟。

2）面团不太粘手后，把面团分成24份，每份约20克。搓圆。

3）皮压扁，包入搓圆的馅料，搓圆，把它放入模型里压出形状。放在铺了烤纸的烤盘上。

4）放入预热后的烤箱以160 - 170度，烤10分钟（可以发现月饼皮开始干没有油光）然后取出放置一旁待冷，

约10-15分钟，再放入烤炉继续烤10-15分钟至熟即可。

                                                               

Taiwanese Pineapple Tarts 台式凤梨酥

I have always wanted to bake Taiwanese Pineapple Tarts but always put on hold till now. My moulds have been sitting in the cupboard for quite sometimes and today finally have the chance to make full use of it. Can refer to my previous post here for the home made pineapple paste.

Though this is my first time baking this, I am quite satisfied with the bake. My mum said the taste is good and she liked it very much but my sister don't really fancy this cos she don't like the milk powder which is added to the dough. Guess I have to bake another version without the milk powder.

Recipe Source: Joceline

Makes 25 Pineapple Tarts

Ingredients:

250g  Butter
30g    Sugar
3        Egg Yolks
1 tbsp Condensed Milk
380g   Flour
60g     Milk Powder

550g Pineapple Paste ( am using Home Made paste)

Approximately  32g Dough & 22g Pineapple Paste

Methods:

- Cream butter & sugar, add egg yolk and condensed milk and mixed well.
- Sift flour & milk powder and add to the mixture.
- Mixed well.
- Divide the dough according to the size.
- Roll the dough into a ball and then flatten.
- Place the filling into the dough and seal.
- Put into mould and press to fit into mould.
- Preheat the oven to 165 degrees, bake for 25 mins or till golden brown.
- After baking, remove the pineapple tarts and let it cool before removing the moulds..

                                              

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

                                             

I am submitting this post to Asian Food Fest #10 Aug 2014 : Taiwan hosted by travelling-foodies.

Butter Cake

This week has been a very busy week. There are so much paper work to be cleared and outstanding stuffs to settle. So tonight I manage to find some time to bake a simple butter cake for tomorrow breakfast. This cake has a nice buttery taste and personally I liked it alot.

Recipe Source: Florence

Ingredients:

150g golden churn butter 
1 tbsp corn oil / olive oil
110g sugar
1/3 tsp salt
1/2 tsp vanilla paste or 1 tsp vanilla essence
3 eggs

140g cake flour
40g corn starch
1/3 tsp baking powder

3 - 5 tbsp whipping cream / milk ( i used Nestle Cream)
Method:

1. Mix cake flour, corn starch and baking powder together. Sieve twice into a large mixing bowl.
2. Cream butter, oil, sugar, vanilla and salt till pale and fluffy.
3. Beat in eggs one at time, beat well after each addition.
4. Add in the flour mixture and mix at low speed till well blended.
5. Stir in the whipping cream.
6. Pour batter into a lined loaf pan and bake at 180C for 35 - 45 minutes or till cooked. 

Notes:
After 10 - 12 minutes in the oven, remove it and make a length-wise cut on the surface of the batter with a knife so that the cake will "explode" nicely with a neat line in the middle.

                                                  

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Blueberry Chiffon Cake (蓝莓戚风蛋糕)

It's Blueberries again, As I still have balanced blueberries in the fridge, all I can think of to bake is the Blueberry Chiffon Cake. This time I have added a generous amount of Blueberries in the bake.

This cake is delightfully light & fresh-tasting. The blueberries impart a soothing bluish purplish tinge to the cake and the colour looked so pretty. And I love the fruity aroma of this cake too.

Recipe Source: maomaomom

Ingredients:

1:  4 extra large eggs;
2:  1/3 tsp cream of tartar, ¼ cup sugar (60g);
3:  2 tbsp sugar (30g), 3 tbsp corn oil (36g), ½ tsp vanilla extract, 2.5 tbsp water (35g);
4:  ½ cup cake flour (75g), 1/3 tsp baking powder, mix well with a fork
5:  1 punnet of blueberries

Methods:

Preheat oven at 170 degrees.

1: Separate eggs into two clean and dry mixing bowls. Add cream of tartar to egg whites and beat with electric mixer on high speed until soft peaks form, then add ¼ cup sugar and continue beating until stiff.

2: Add 2 tbsp sugar to egg yolks and beat with same electric mixer on high speed for about 2 minutes, add 3 tbsp corn oil and beat for 1 minute. Add the rest of ingredients listed under Ingredient 3) and beat at low speed for 20 seconds.

3: Add flour and baking powder mixture in Ingredient 4) , beat at low speed for 1 minute, then switch to high speed for another minute. Add  blueberries and mix well with a spatula.

4: Add 1/3 beaten egg white into the egg yolks and flour mixture, mix well. Pour all egg yolk and flour mixture back into the remaining beaten egg whites, gently fold to mix evenly.

5: Pour batter into a chiffon tin and smooth the top. Bake in preheated oven at 170C for 45 minutes or till cooked.

6: Take out the cake and cool upside down for 20 minutes. When cooled, use a knife to pry all sides loose.

                                                     

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Blueberry Yogurt Chiffon Cupcakes 蓝莓酸奶戚风蛋糕

Recently Blueberries are on sales in the supermarket. It was so tempting so I bought a few punnets too. This cake is light,fluffy and moist and the berries yogurt add a huge diffenence in this cake. 

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Recipe Source: Anncoo Journal

Ingredients:

3 Egg Yolks 
25g Sugar
40g Corn Oil
1 tsp Lemon Juice
1 tsp Vanilla Extract
100g Natural Yogurt ( I used Meiji Mixed Berry Yogurt)
80g Plain flour, sifted
Lemon Zest from one lemon

4 Egg Whites
55g Sugar
1 punnet / 125g Fresh Blueberries, Sprinkle some flour on it

Methods:

• Preheat oven to 160C.
• In a large bowl, mix egg yolks, sugar and oil together, mix well with a hand whisk. Add lemon juice, lemon zest and yoghurt into it, mix well and till smooth. Sift in the plain flour and mix well.
• In a mixing bowl, whisk egg whites till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak but not dry.
• Fold 1/3 of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
• Spoon batter into 9 cupcake liners to half. Place blueberries over it and spoon remaining batter to 3/4 full and bake for about 25 minutes.
• Bang the baking tray together with the small cakes on the counter top 2-3 times once they are straight out from the oven, as this will prevent the cakes from shrinking. Leave cakes to cool before consuming.

                                                     

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Dark Chocolate Crepe Cake

This crepe cake was specially make for my hubby birthday. Though I used to bake, my hubby hardly eat my bakes as he is not a person who likes to eat cakes, pastry or cookies stuff. He is a typical chinese guy who love chinese food. And you will be suprised that this is the first time I baked a birthday cake for him. Since he love Haagen Dazs Chocolate Ice Cream, so I have decided to bake a chocolate crepe cake instead. Am so happy that he liked it very much.

Recipe Source: Martha Stewart

Ingredients

3/4 cup (171g) unsalted butter , cut into pieces and melted o
8 ounces semisweet chocolate, finely chopped
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 tsp salt
2 1/2 cups milk, room temperature
6 large eggs, room temperature

Fillings
Cocoa Powder
Whipping Cream
Chopped Fresh Cherries

Methods

- Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat.
- Add butter, 1 piece at a time, whisking to combine after each addition.
- Remove from heat, stir in chocolate until completely melted. Set aside.
- Whisk together flour, sugar and salt in a medium bowl.
- Whisk together milk, eggs, and vanilla in another medium bowl.
- Gradually add milk-mixture to flour mixture, whisking until smooth.
- Pour through a fine sieve.
- Refrigerate at least 2 hours.
- Lightly coat an non-stick pan with melted butter.
- Heat over medium heat until just starting to smoke.
- Remove pan from heat, pour about 2 tbsp batter into pan, swirling to cover bottom.
- Reduce heat to medium-low, return pan to heat.
- Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
- Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed.
- Place a crepe on a wire rack set over a rimmed baking sheet.
- Spread with about 3 tbsp of Cocoa filling.
- Top with another crepe, continue layering with the Cocoa filling and crepes.
- Spread a layer of filling on the top layer and sprinkled some cocoa powder.
- Decoate with some cherries.
- Refrigerate until firm, about 15 mins.

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