Friday, August 29, 2014

Pandan Snow Skin With Brown Sugar Mooncake & Fresh Cranberry Snow Skin Mooncake

Another batch of high end mooncakes specially made for my girl. After scrolling and checking out the latest snow skin mooncakes availability in the market, where I accidentally bump into this page. There are so many varieties of mooncakes selling out there .... with all sort of unique flavours from each designated chef.from all famous restaurants. There is the one that I couln't keep my eyes off it, the pandan snow skin mooncake with gula melaka fillings. It looks so simple but yet so delicious.

Now, this is my copycat homemade pandan snow skin with jaggery sugar mooncake which is actually originated from Fullerton Cake Boutique of Singapore. The retail price is S$55.00 for four pieces (big ones). Fullerton Cake Boutique uses gula melaka for the additional filling but I used jaggery sugar instead. This is a highly recommended recipe. Believe me, its really really addictive.

About two years back, I have tried making snow skin with vodka & soft drinks, recipe at here and then last year, I tried making the durian snow skin mooncake. And this year, I'm trying something simple. Lucky that I still have some frozen cranberry in the fridge which is just perfect for the mooncake skin. So, here we go again.

Ingredients for Cranberry snow skin dough :
150gm   koh fun (cooked glutinous rice flour)
100gm   icing sugar
45gm     Crisco shortening
200ml    cranberry juice
(50gm   cranberry blend with 60ml water then add extra ice water to make it 200ml)

Ingredients for Pandan snow skin dough :
150gm   koh fun (cooked glutinous rice flour)
100gm   icing sugar
45gm   Crisco shortening
200ml   pandan juice
(8 pandanus leaves blend with 180ml ice water, strained)

Method :   Please refer here.




TO ASSEMBLE :
For fresh cranberry snow skin fillings :  (size : big)
6 pcs x 65gm   white lotus paste (400gm)
6 pcs x 30gm   red bean paste    (180gm)
handful of almond flakes, toasted

Note :  mix almond flakes into lotus paste before wrap in red bean paste.

For pandan snow skin fillings : (size : big)
6 pcs x  70gm  white lotus paste  (420gm)
1/2 cup  jaggery sugar  (about 1.5 tspn for filling each lotus paste)

Note :  round the lotus paste then press to make a hole in the middle, fill in sugar then nicely press it before sealing.

I didn't use any pandan juice for my pandan snow skin mooncake during the earlier batch cause has run out of stock. I used pandan extract instead (I used 1.5 tspn of pandan extract). The colour & aroma still turns out great. Happy... happy.... happy me !

My kids became speechless and 'sapu' off (cleaning off) everything on the plate. hehehe.... Hope you guys will love it too. Enjoy !

By the way, don't fprget to hop over for the NuNaturals giveaway to try your luck there. All the best !

Sunday, August 24, 2014

Ferrero Rocher Chocolate Snow Skin Mooncake With NuNaturals & A Giveaway


Guess what ??? I received a package from NuNaturals with some new products to try on. There are total of three new products included a bottle of NuStevia Cocoa Syrup, NuStevia Simple Plain Syrup & NuStevia Liquid Flavoured Cherry Vanilla. Since our Chinese mid-autumn festival (mooncake festival) is just around the corner and these syrups just perfect for making some really delicious mooncakes for my family with my new toys. Besides of that, I too wanted to prepare some mooncakes for my girl before she's leaving to University soon. This year, she's going to celebrate the festival in a different way ALONE. Hopefully, she'll be able to get along with the new environment. SEE, I miss my girl already.

Ingredients for Chocolate Snow Skin dough :
120gm   koh fun
(cooked glutinous rice flour)
30gm     cocoa powder
1 TB    dark cocoa powder
45gm   Crisco shortening 
100ml   ice water
40ml  NuStevia Cocoa syrup dilute into 100ml warm water

* 6 pcs  store bought Ferrero Rocher
* 450gm  lotus paste

Method :
(1) mix together koh fun, cocoa powder & dark cocoa powder into a big bowl till well combined.
(2) rub in shortening till everything became fine crumb.
(3) stir in syrup water & ice water till soft dough is foamed. Then set aside to rest for 30 minutes before used.


Note : You may replace NuStevia Cocoa syrup or simple plain syrup with 150gm  icing sugar with a total of 200ml ice water is to be used.

TO ASSEMBLE
Divide chocolate dough into 63-65gm each and lotus paste into 70gm each then round it. Make a hole in lotus paste then insert the Ferrero Rocher and sealed it up. Now, wrap lotus paste with chocolate dough then nicely sealed. Finally, coat it with koh fun then mould it with mooncake moulds. Best to keep refrigerated before serving.

Ingredients for Green Tea snow skin dough :
140gm   koh fun (cooked glutinous rice flour)
10gm     green tea powder
45gm    Crisco shortening
100ml   ice water
40ml  NuStevia Simple plain syrup dilute into 60ml warm water

*550gm  red bean paste

Method : as mention as the above.

TO ASSEMBLE
For large mooncake, divide green tea dough into 63-65gm each and red bean paste into 90gm each then round it. Now, wrap bean paste with green tea dough and nicely sealed. Then coat it with koh fun then mould it with mooncake moulds. Best to keep refrigerated before serving.

For small mooncake, divide snow skin dough into 20gm each and red bean paste into 30gm each.

The additional of Ferraro Rocher is super cool. I would love to try other flavour of them as well. Its going to be a big surprise !

Looks so very addictive. Isn't it ? I bet you want more. You may check out my other homemade mooncakes list here.

I made the green tea snow skin mooncake with red bean paste as well. I think I bought the right green tea branding. Its really aromatic. My boy loves it too since he's not a big fan of green tea. *wink*

And now before ending this post, let me introduce to you to the giveaway conducted by NuNaturals. Four(4) of the lucky winners of My Little Space will be chosen. And Nunaturals is giving away as items mentioned below worth USD$50.00 plus a free bonus product.

(1) a bottle of NuStevia Cherry Vanilla Liquid Flavoured
(2) a bottle of NuStevia Cocoa Syrup
(3) a bottle of No Carb Blend
(4) a 50 pkt box of NuNaturals White Stevia Powder

Other than that if you're interested shopping over at NuNaturals site, My Little Space readers will receive a 15% discount on all order place at NuNaturals. Just enter discount code : BLG1214 on the check out page. The offer remains effective till 31st of December 2014. Online ordering customers may also receive FREE SHIPPING to the CONTINENTAL U.S. on all order exceeding USD$35.00 after discount.

Now, all you have to do is to 'LIKE' NuNaturals on facebook. Then you may leave as many comment as possible to try out your luck here at My Little Space. The contest will be closed on the 10th of September midnight. So, wishing you guys all the best. Good luck !

Friday, August 22, 2014

Gingerbread Magic Custard Bar

Its the most busy busy busy time of the year. I'm getting excited cause my girl is admitting to the University soon. Her admission day is getting near. Its going to be a long ride to the north. A lot of preparation needed to be done here. However, we still need a break. I made us a  gingerbread flavoured magic custard bar. Guess, this going to calm us down a little bit. hehe..... The step by step preparation isn't as tedious as I thought. It was nice & easy. I'm sure you can make one too !

Ingredients : (recipe adapted from here)
(A)
120gm   butter, melted
2 cups  milk
*1 TB  water

(B)
3/4 cup   brown sugar
4 egg yolks
pinch of salt
1 tspn  vanilla essence

(C)
4 egg white
1/4 tspn  cream of tartar

(D)
1 cup  all purpose flour
3 tspn  ginger powder
1-1/2 tspn  cinnamon powder
(combine & mixed well)

Method :
(1) heat milk without boiling it then off the heat & set aside.
(2) whisk ingredient (C) till stiff peak form, set aside.
(3) beat ingredient (B) till fluffy pale in colour then add in mixture melted butter & water, mix well.
(4) next, stir in mixture (D) and mix to combined.
(5) now, beat in warm milk till well mix.
(6) once its ready, fold whisked egg white into batter in three batches till everything well mixed. Do not over whisk the mixture.
(7) finally, pour batter into a 9x13" greased tray and let to bake at preheated oven 170'C for about 45 minutes.
(8) once its done, leave cool then keep refrigerated for an hour to set. Then slice into 16 equal square piece to serve.

I would say this is still not so perfect but the size is just nice. Overall, I really love the sense & aroma.

Monday, August 11, 2014

Cranberry Cream Cheese Bread Loaf

Well, another week goes by. Isn't it time flies ! Sometimes we just need something to energize our resting mind & soul after the weekend. I knowwww.... Monday is always the boring day of the week. And last weekend I've chosen to bake my family a homemade cranberry bread which is quite similar to Gardenia cranbery loaf.  Hope this will bring a little joy to boost up everyone's energy on Monday morning. I bought those fresh cranberries months ago and stock up in my freezer for quite some time already. Well, its about time now !

Ingredients :
Starter dough
50gm  bread flour
2 tspn  yeast
80ml  water
(combine and mix well then rest for 20 minutes)

Main dough
350gm  bread flour
20gm milk powder
3 TB  sugar
1 tspn  salt
130ml  water
50gm  cream cheese
1 egg
2/3 cup  fresh cranberry, chopped
1/3 cup  raisins

Method :
(1) once the starter dough is ready, stir in the main ingredients (except cranberries & raisins) and mix to form a soft dough. Dough should be quite sticky at the stage. Do not add extra flour.
(2) leave the dough cover with a damp tower and let to rest for an hour or till double in size.
(3) punch dough to release air then knead to smooth dough. To prevent sticky hand ~ rub hands with cooking oil.
(4) once its done, place dough to slightly floured working table then roll out flat about 10x15" lenght.
(5) place in cranberries & raisins, fold both longer side of dough inward face to face in the middle. Then roll the other two sides like swiss roll facing to the middle as well. As shown in the above picture.
(6) must handle with care cause the dough is quite soft, place rolled dough to a 4x4x9" baking pan then bake at preheated oven 175-180'C for about 40-45 minutes or till brown.
(7) leave cooled completely before slicing.

I was very very excited when I first removed the bread off the pan. Can't wait to slice it out to have a good look at it. Finally, this is how the bread looks like. Very very fluffy with such tempting aroma as well. Honestly, fresh cranberry tasted much better than dried ones especially in baking cakes & bread.

Just look at the softness of the sliced bread. My family couldn't resist and each of us ate at least a few slices right away....without any spread. The combination of fresh cranberry is a super plus.....the tingling sourish mixing the sweetness ....equal to YUMMY ! >o< Enjoy guys !
*
I'm sending this Wild Yeast @ Yeastspotting.

Friday, August 8, 2014

Simple Moist Mangoes Cake

First of all, I have to thank my friend also neighbour, Chan & his wife Diane Mary for their wonderful home grown mangoes. Thank you for sending in the mangoes, they are very sweet & delicious but I only saving two for my baking. :o) Yes, I baked a mangoes cake. A simple one as you can see here, even the kids can make their own. Its actually my first attempt baking with fresh mangoes. Wonderful experience though ! So, here's what I did.

Ingredients :
2 cups  all purpose flour
1 tspn  ginger powder
1 tspn  baking powder
1/2 tspn  baking soda
1/2 tspn  salt
70gm  butter, melted
4 eggs
3/4 cup  sugar
1 cup  mangoes puree

Method :
(1) combine flour, ginger powder, baking powder, baking soda & salt into a big bowl and mix well.
(2) beat eggs and sugar till fluffy & pale then add in mangoes puree & butter and mix well.
(3) now, fold in dry ingredients and mix to combine.
(4) pour batter to a 4x4x9" baking tray lined with parchment paper then bake at preheated oven 175'C for about 50-60 minutes.

The cake turns out looking great. Love the colour ! >o<

And the texture is super moist & fluffy but the aroma of mangoes became quite mild after baking though. Probably, an extra mangoes essence will help the improvement. Overall it was lovely. Hope you guys will love it too. Enjoy & have a lovely weekend everyone !
*
I'm sending this to Foodie Friday.

Monday, August 4, 2014

Sugar Rye Bread Bun With Yogurt Cream Cheese

Have any one of you noticed that there are so many disaster happening lately ! Lost so many lives. Very very sad. However, life goes on and hope they'll stay strong. And as a wife and a mother to my family, I'm doing my best to keep their stomach filled with joy everyday. I have a good rest yesterday and also made some really delicious buns from the leftover cream cheese. Bet this will cheers everyone up !

Ingredients for bun dough :
Starter dough
80ml  water
50gm  bread flour
2 tspn  yeast
(combine ingredients and mix well then leave to rest for 20 minutes)

Main dough
350gm  bread flour
100gm  rye flour
20gm  milk powder
2 TB  sugar
1 tspn  salt
170ml  water
80gm  cream cheese (you may use the cream cheese fillings)
30gm  butter, chopped


Method :
(1) combine main dough ingredients into a big mixing bowl then add in starter dough, mix to form a soft dough.
(2) cover dough with a damped tower & let to rest for an hour or till double in size
(3) once its ready, punch dough to release air and knead to smooth for about 3-5 minutes.
(4) place dough to slightly floured working table & divide into 15 portions (around 60gm each).
(5) round the dough and let to rest for 10 minutes on the working table, cover with damped tower.
(6) now, press dough to flatten it a little bit then fill in cream cheese filling and nicely sealed.
(7) arrange all filled dough to a 9x13" greased baking tray, then let to rest for 30 minutes.
(8) brush dough with egg glazing then sprinkle on the sugar.
(9) finally, bake at preheated oven 180'C for about 18-20 minutes or till brown.

Ingredients for yogurt cream cheese fillings :
250gm  cream cheese, softened
100gm  plain yogurt
50gm  butter, softened
150gm  icing sugar
1 lemon rinds
(cream all ingredients till smooth and then keep refrigerated till set)

*1 egg yolk for glazing & 1/2 cup sugar for topping

I prepared the cream cheese fillings days earlier and you may used it on any bread dough as well.

Gosh, the sugar topping is simply amazing ! Just can't keep my eyes off these buns. Drooling. Bet you guys will love it too. Enjoy & hope everyone will have a fabulous & blesses week ahead.
*
I'm sending this to Wild Yeast @ Yeastspotting.
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