Monday, August 31, 2015

Coconut Custard Matcha Mooncake @ 广式椰丝绿茶月饼


Honestly, I have yet tasted a baked coconut mooncake before. This coconut mooncake is actually quite popular in China. Though I have no idea where this recipe is originated from, I would love to give it a shot. It sounds pretty weird, you know, by matching the grated coconut into mooncake. Surprisingly, hubby became the biggest fan of this special mooncake now. >o< And finally, here's the recipe I came up with after checking out a few Chinese recipe blogs. Or you may check out other from here.

Ingredients for coconut egg custard filling :
180gm  fresh grated young coconut
150gm  icing sugar
40gm  butter, melted
30gm  shortening
2 small eggs
2 TB  custard powder
50gm  cooked glutinous flour (koh fun)

Method :
(1) stir together sugar & warm melted butter till well combined.
(2) now, bring in all the ingredients and mix to form soft sticky paste.
(3) then divide into 5 portions and squeeze & round it into a ball shape then keep refrigerated to set before used. * This can be prepared a day before.

*You may need more fluid if you're using desicated coconut which is dry & hard.

As this is my first attempt using the coconut fillings, I really want to secure it with some dou yong paste. So, decided to wrap it with a thin layer of dou yong paste, about 60gm each. Its best to flatten it between a plastic sheet. Make sure everything is nicely press & sealed.

* Fillings cover : 300gm  dou yong paste / mung bean paste

Ingredients for green tea skin :
120gm  all purpose flour
10gm  green tea powder
100gm  homemade golden syrup
30gm   cooking oil / corn oil
1/2 tspn  alkaline or lye water

* Egg glazing :  1 egg yolk + 1 TB milk

Method :
(1) stir together syrup, cooking oil & lye water and let to sit for an hour.
(2) when ready, stir liquid mixture into dry ingredients to form a soft dough then again let to rest for another one hour.
(3) now, divide dough into 5 portions & flatten it between a plastic sheet which is more proper. Then fill in the coconut filling and wrap the whole thing up. Make sure its perfectly sealed.
(4) coat a bit of flour all around the dough and press it with a mooncake mould then place it to baking tray lined with parchment paper.
(5) next, bake at preheated oven 160'C for 10 minutes with door ajar.
(6) remove from oven and let it cool for 10 minutes before brush on the egg glazing.
(7) finally, place it back to the oven again and bake for another 10 minutes with door ajar till nicely brown.

I decided to brush on some golden dust to give the mooncake an expensive look. Well, not exactly what I'm expecting though. It looks weird ! haha.... Anyway, hope you guys will love it. Enjoy & have a great week ahead everyone.

Today is our NATIONAL DAY, so wishing all the Malaysians HAPPY MERDEKA DAY !

Monday, August 24, 2015

Fuzhou 'Dou Yong' Mooncake @ 福州月饼


I know it's still early to start the mooncake but my girl will be leaving for her next semester study soon. So, I want to let her enjoy the homemade mooncakes as many as possible. This is another fantastic batch of Fuzhou mooncake I love. Its actually quite similar to teochew mooncake. They both using the flaky Chinese pastry for the wrapping.  I really enjoy the flaky crust especially homemade ones, its much more thinner compare to the store bought ones. Homemade is always the best, isn't it ?

(Recipe adapted to Frozen wings.)
Ingredients for Pastry Dough :
(A)
120gm  all purpose flour
15gm icing sugar
45gm  butter, melted
70ml  cold water

(B)
110gm  all purpose flour
70gm  shortening

*Homemade Dou yong filling :  500gm 
(divide into 10 portions)

Method :
(1) in one bowl, combine ingredients (A) except water, rub butter & the dry ingredients till well cooperated. Then add in water to form a non-stick soft.dough. Knead to smooth then set aside.
(2) in another bowl, combine ingredients (B) till everything well cooperated then divide into 10 portions.
(3) at the same time, divide dough (A) into 10 portions as well, then wrap ingredient (B) into (A) and sealed to form a ball. And leave aside to rest for 20 minutes
(4) for further rolling method, please refer here, Chinese Pastry, or here.
(5) now, press both end of the pastry dough into center then flatten it by rolling it into round shape.
(6) fill in dou yong and sealed it, place the sealing part by facing down then slightly flatten it with the rolling pin.
(7) transfer filled dough to baking tray line with parchment paper then bake at preheated oven 185'-190'C for about 20 minutes or till nicely brown.

I am actually expecting larger pastry. I should have make 6 portions out of it instead of 10.

However, the result still very pleasing. The crust is absolutely inviting which is flaky & delicious. Its been a long long time eversince the last batch of Chinese pastry I made.

Can you imagine how flaky is the crust ! Its a kind of melt in your mouth crust. I want more.....

Thursday, August 20, 2015

'Dou Sa' Mooncake Biscuit @ 红豆沙公仔饼


After trying out the Kluang Yuen Fatt mooncake, I am now craving for Nam Yik mooncake. My mouth is watering once I thought of Nam Yik's delicious melt in your mouth red bean paste. I know its still a little too early for mooncakes as the hungry ghost festival still isn't over yet. Is it matter ??? Hopefully, not ! Oh well, I'm going to make them anyway. *wink*

Ingredients for skin dough :
(A)
250ml  homemade golden syrup
110ml  corn oil
1 tspn  alkaline or lye water
(combine all ingredients and mix well then set aside to rest for an hour)

(B)
430gm  all purpose flour
1/4 tspn  baking soda

Method :
(1) once ingredients (A) is ready to use, stir in ingredients (B) and mix to form a soft & sticky dough.
(2) then let dough set aside to rest for another an hour, divide dough into 20gm each then again set aside to rest for another 30 minutes.

TO ASSEMBLE
Wrap red bean paste with dough then nicely sealed. Slightly coat filled dough with flour then press to fit into the mould. For wooden mould, knock from all corner to release shaped dough biscuit and place it to greased baking tray.
I kept all moulded dough refrigerated for 10 minutes before going into the oven. It will helps to keep the shape set.
Bake at 165'C for 10 minutes with oven door ajar then remove from oven, leave to cool for 10 minutes then brush with egg glazing. Again bake for another 10 minutes or till golden brown. Cooled for 10 minutes before transferring biscuits from tray.
*For dough ~ 20gm & red bean fillings ~ 25gm
*Egg glazing ~ 2 yolk mixed with 2 tspn milk

Tips for shaping the biscuit :
Before start shaping the dough, please check the dough usage size of your mould by gathered one 50gm size pastry dough then stuck it to the mould and try to press fit into the mould.
If extra dough appear to the end of the mould then withraw some off. Weight the dough later after its done. If its too small then add another 10gm dough, again press it to fit.
By the total figure dough you collected, for example if its 60gm then pastry dough use should be 30gm and fillings should be 30gm. Ratio 1 : 1.

The surface is dry & nice after spending the first 10 minutes in the oven with door ajar. The temperature is perfect which will helps the printing to stay in shape and not melting away easily.

I really adored how shinny are these little mooncakes look.

I love it warm and straight away wallop three in one go. Truly satisfying ! Since the mid-autumn is coming soon. I'm sure most of you are planning for something great. Hope you guys are having fun ! >o<

Check out the following mooncakes you might love  :
Kluang Mooncake Copycat
Swirl Coffee Mooncake Biscuit @ 公仔饼
Pandan Snow Skin With Brown Sugar Mooncake
Fresh Cranberry Snow Skin Mooncake
Ferrero Rocher Chocolate Snow Skin Mooncake
Mao Shan Wang Snow Skin Mooncake
Vegetarian Suzhou Mooncake (Pastry)
Margarita & Bloody Martini Snow Skin Mooncake With Peanut Butter Fudge
Blue Cheese & Nori Flakes Shanghai Mooncake
Bamboo Charcoal & Cinnamon Mooncake
Sun Dried Tomato Mooncake Biscuit @ 公仔饼
Coffee Mooncake Biscuit With Dried Figs & Dates @公仔饼 
'Jiang Nan' Rose Petal Mooncake
Chocolate Mixed Nuts Mooncake
Coconut & Fruit Jelly Mooncake
Coffee Egg Yolk Jelly Mooncake
Taiwanese Mooncake (Pastry)
Tri-colour Snow Skin Mooncake (Steamed dough)
Thousands Layer Yam Pastry Mooncake (Baked)

Monday, August 17, 2015

Kluang Mooncake Copycat

There are actually a few very popular Chinese Pastry shop & restaurants in Kluang selling very delicious mooncakes during the mid-autumn season which is just after the hungry ghost festival. They're including Yu Kang Restaurant, Nam Yik Food Trading, Yuen Fatt Biscuit & Tong Huat Confectionaery  (More info from here) These are the four most popular mooncake selling shops in Kluang. And the origin creation of the famous rugby shape mooncake is actually came from Yuen Fatt Biscuit. According to my sister-in-law whom is staying in Kluang, she has difficulty buying Yuen Fatt mooncakes every year cause of the long queue & mostly are fully booked. Their mooncakes sold out within hours daily, also meaning that they don't keep the pastry overnight. Same to the other three shops as well ! So far, I've tried the mooncake from Nam Yik. Gosh, it was indeed delicious especially their red bean mooncake. Its fresh, soft & fragrant. Long queue as well !  Guess, I have to push myself to make Yuen Fatt mooncakes right in my kitchen. And I did.

I'm trying out the pandan flavour which is quite popular too.

Ingredients for Shanghai crust dough :
250gm  butter, at room temperature
60gm  icing sugar
2 egg yolks
320gm  all purpose flour
1 tspn   pandanus concentrate extract

*Dou yong fillings :  750gm (mung bean fillings)

Method :
(1) cream butter & icing sugar till fluffy then add in egg yolk & pandanus extract and continued stirring by adding in the flour till soft dough is formed.
(2) wrap dough with plastic sheet then keep refrigerated for 30 minutes or till set.
(3) meanwhile, divide dou yong fillings into 5 portions about 150gm each and roll them into oblong shape  with both sharp end then set aside.
(4) now, bring crust dough onto working table and divide into 5 portions as well, roughly 125gm each.
(5) by using a plastic sheet, flatten dough between the sheet and place in dou yong fillings.

(6) then wrap dough around dou yong filling and seal nicely.

(7) once its sealed, smooth the dough between the sheet then place it to baking tray.
(8) draw the surface with a fork to produce the mark, then brush on egg glazing and finally bake at preheated oven 180'C for about 20-25 minutes or till the top nicely brown.

(9) once its done, leave aside to cool completely before slicing them, otherwise, both the crust & filling is too soft to be separated.

Hubby loves Shanghai mooncake a lot and I let him try one of my freshly baked mooncake straight away. Nom...nom..nom.... and he said "darling, please don't change the recipe..... this mooncake is absolutely delicious. Don't change the recipe OK !" OK ! hehe.... Guess, project passed ! However, the filling is still sticky soft & warm inside when I cut it. Its not completely cooled yet. I personally love eating it this way especially when the filling is still soft & warm. No worries, the mooncake turned out just wonderful after completely cooled. Hope you guys will love it too. Have a great week ahead everyone !

Monday, August 10, 2015

Pineapple Molten Steamed Bun

Yes, another pineapple recipe out of my kitchen ! Finally, its the end of the pineapple harvesting season and I ended up stocking up whole lot of homemade pineapple jam here sending in by Chan, a friend. But the last few batch of his jam is a bit runny, so I decided to use some in making steamed buns. It took me 2 days to freeze the jam till set. However, make sure you prepare the jam storage in separate individual plastic wrap about 50-60gm each (mine is about 70gm each) before freezing which will make it easier to handle later on.

I tried shaping a few steamed buns in open face but its not quite appropriate for eating it this way, cause the jam leaking out too quickly. >o<

(recipe adapted from here)
Ingredients for bao dough :
550gm  bao flour
100gm corn starch
3 tspn  yeast
5 TB  sugar
300ml  lukewarm water
50ml  water mixed with 1/2 tspn baking powder
30gm  shortening

Fillings : 15 frozen pineapple jam balls (50gm each)

Method :
(1) combine bao flour, corn starch, yeast & sugar into a big mixing bowl then stir in warm water & the other water mixture till soft dough is formed.
(2) add in shortening and continued kneading till dough became smooth then set aside to rest for an hour or till double in size. Cover dough with a damp towel.
(3) when ready, punch dough to release extra air bubbles then knead till smooth.
(4) Next, place dough to working table and divide dough into about 75gm each. Again let dough sit for 10 minutes.
(5) once its ready, flatten dough into round shape and place in the frozen pineapple fillings then quickly wrap & sealed dough.
(6) place filled dough to parchment paper and let to rest for 20 minutes. If possible spray on some water to prevent dry skin and keep dough in the oven with a cup of hot water. This will helps dough to rise probably.
(7) finally, steam buns over preheated steamed for 10-12 minutes.

The dough looks really glossy & lovely.

Just look at the delicious jam oozing out of the bun. Yummm.... Hope you guys will love it too !

I'm sending this to May @ Best Recipe Event #Dim Sum

Friday, August 7, 2015

Pineapple Roll Oat Crumble Bars

Since I have plenty of pineapple butter spread in stock. I'm going to use some of them on some other scrumptious stuff. I tried the crumble bars the other day with it. It was soooo delicious !

This is a simple recipe. So I think you guys going to love it too.

Ingredients :
1-1/2 cup  all purpose flour
1 tspn  baking powder
2/3 cup  brown sugar
2 cups  quick cooking rolled oats
250gm  cold butter, chopped
1/2 cup  almond flakes

*1-1/2 cups  homemade pineapple butter spread

Method :
(1) combine flour, baking powder, sugar & rolled oats into a big mixing bowl then rub butter into the mixture till well cooperated crumbs.
(2) reserve 1-1/2 cups of the crumble mixture to use as topping.
(3) then press the remaining crumble to a 9x13" tray lined with parchment paper and bake at preheated oven 175'C for about 15 minutes then leave cool.
(4) when its done, spread on the pineapple butter and cover the top with the reserved crumble & almond flakes.
(5) then bake for another 20 minutes or till golden brown and leave cool completely before slicing.

I made one tray just enough to feed everyone during the breakie at night. The group come & gather at my place every night and its getting bigger. We have retired school teachers, police officer, school headmaster, businessmen.... I'll have to say there are all kinds of people here everyday and also some younger guys joining in once in a while too. Hope this will bring joy to everyone especially the elderly that they're not alone.

Tuesday, August 4, 2015

Homemade Pineapple Butter Spread

Its pineapple harvest season. My friend has load of them to giveaway for free during this time of the year and I'm one of the lucky person here. However, I only took a few. I pushed most of them over to another friend, Chan. Chan used them to make pineapple butter spread & pineapple paste. Later on, he gifted me some of his jam to try out. Oh boy, the pineapple butter spread is absolutely delicious. He only uses pure pineapple puree, sugar, pandanus juice & butter in his recipe and not other than that. And it is addictive !
.
Anyway, I tried making a small batch by adding in some green apples to help in producing extra pectin to the jam, other than using lemon on it. Green apples can also brighten the colour of the jam. Here's what I did as recipe given as follow. Or you may try other cooking option from here as well.

Ingredients :
1 large pineapple (about 1.5kg), peeled & chopped
3 green apples, peeled & sliced
3  lemon, juice
500gm  sugar
3 pandanus leaves, washed
150gm  cold butter, chopped

Method :
(1) blend together pineaaple & apples till puree, its best not to add in extra water cause the juices produced by pineapple is good enough to help.
(2) place all ingredients into a non-stick pot except butter, including the lemon and bring it to boil.
(3) reduce the heat to medium fire once the pineapple puree became slightly thickened, continued stirring till it turns into thick lava flow puree.
(4) once its ready, off the heat and immediately discharged the lemon & pandanus leaves. Then add in cold butter and keep stirring till everything well combined
(5) transfer the jam to prepared jars and leave to cool before going into the fridge. The jam will be nicely set once its chilled.

Honestly, this is the best pineapple jam I've tried so far. Its creamy, buttery, smooth & fruity. Yummm...... Absolutely, irresistible ! I have to thank Chan for introducing this delicious spread to us. Hope you guys will love it too.
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