Chocolate mooncake with creamcheese filling

 I have tried my hands on this recipe. It turns out better than i expected , the chocolate skin goes so well with the creamcheese. Another great recipe to keep for every Mid-autumn season.

Recipe:
Ingredients:
* Skin : ( adapted from Fly me to the moon )
- 200g golden syrup
- 1 tsp alkaline water
- 1/4 tsp baking soda
- 50g peanut oil
- 280g plain flour
- 40g cocoa powder
* Filling : ( adapted from Mooncake sonata )
- 300g creamcheese
- 450g coffee greenbean  paste
* Glazing :
- 1 egg yolk, mixed with 1 tsp water, sieved well.
Method:
* Skin : Put golden syrup, alkaline water, baking soda and peanut oil into a bowl, mix well, leave overnight. Mix plain flour with cocoa powder, make a well in the center, pour in the syrup mixture, knead well until can get a smooth dough ( i used mixer to do this step) . Let dough rest for about 15'. Divide into 10 portions, 50g each.
* Filling: Divide creamcheese and coffee greenbean paste into 10 portions . Flatten 1 portion of greenbean paste, place in the creamcheese, shape round. Continue the process until finish up.
* Flatten 1 portion of skin, place in the filling ball, wrap it well and shape round. Put it into the dusted mould, press tight . Unmould it into baking tray, lined with baking paper. Bake in preheated oven at 200 degree C for 10', bring the tray out, spray water on the mooncakes immediately, let cool for about 10' . Glaze the mooncakes with eggyolk mixture, put back into the oven, bake for further 10' more. Bring it out, let cool completely.

I am submitting this post to Aspiring Bakers #11: Mid- Autumn Treats hosted by Happy Home Baking

Custard Shanghai mooncake

Recipes: ( adapted  from Mooncakes by Alan Ooi )
Ingredients : (makes 14 mooncakes)
* Skin:
- 280g plain flour
- 50g milk powder
- 25g custard powder
- 1 1/2 tbsp baking powder
- 100g icing sugar
- 100g shortening
- 50g margarine
- 2 eggs
* Filling :
- 840g pandan lotus paste
- 14 salted egg yolks
* For glazing :
- 1 egg yolk, lightly beaten with 1tsp water
* For topping:
- some melon seeds
Method :
  Divide pandan lotus paste into portions of 60g each. Steam salted egg yolks in a steamer for 10'. Remove, let cool. Flatten lotus paste, place in egg yolk. Shape round, repeat process. Combine ingredients for skin. Use rubbing-in method to mix into breadcrumbs looking mixture with fingertips. Knead lightly into a dough, scale at 50g each portion. Flatten the skin, place in the filling. Shape round. Arrange on a baking tray lined with greaseproof paper. Glaze surfaces and top with melon seeds. Bake in a preheated oven at 180 degree C for 20-25' till golden. Cool well.

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats hosted by Happy Home Baking.

Swiss roll with caramel cream filling

Recipe :
Ingredients :
* Eggyolk mixture :
- 3 eggyolks
-70g cakeflour + 5g corn flour , sift together
-40g corn oil
- 50g fresh milk
* Eggwhite mixture :
- 3 eggwhites
- 75g caster suger
- 1/4 tsp cream of tartar
* Filling :
- 250ml whipping cream
- 2 tbsp icing sugar
- 1 tsp caramel powder
Method :
 * Prepare a swiss roll tray lined with baking paper . Preheat the oven at 210 degree C ( 190 degree C - fan forced ). Prepare another sheet of baking paper that is bigger than the tray .
 * Eggyolk mixture : Put all ingredients in a mixing bowl . Use a baloon whisk , mix all together till smooth and creamy . Leave aside .
 * Eggwhite mixture : Put eggwhites in another dry and clean mixing bowl . Beat with a mixer till foamy , slowly add in sugar and cream of tartar . Beat until eggwhite become soft peak .
 * Add 1/2 the yolk mixture into the whites , fold gently with a spatula to combine , fold in the rest of the yolk mixture until well mixed . Pour the batter into prepared tray. Bake for 12 mins in the preheated oven.
 * When the cake is cooked , take out from the oven . Turn the cake upside down onto prepared baking paper immediately , roll the cake while it still hot to get in shape . Let cook on rack .
 * Filling : pour everything into a mixing bowl , stir to mix . Let cold in the fridge for 1 hour . Use mixer to beat until thick .
 * When the cake is cooled , unfold it gently , spread caramel cream on it , roll it back without the baking paper . Slide to serve.
 I am submitting this to Aspiring Bakers #9 : Swiss rolling good time , hosted by Obsessedly Involved with Food .

Blueberry muffin

Recipe :
* Ingredients : ( for about 8 medium muffins )
- 130g caster sugar
- 50g margarine ( at room temperature )
- 1 egg
- 150g self raising flour
- 80ml fresh milk
- 1 tsp vanilla extract
- 80g fresh blueberries
- 50g white chocolate chips
Method :
Line a muffin tin with muffin paper . Place the sugar and butter in a mixing bowl and beat them together with a wooden spoon . Add the egg into it . Sift in the flour and stir it . Add the milk , vanilla extract , blueberries and white chocolate chips . stir them in quickly . Spoon the batter into muffin tin till 2/3 full . Bake in preheated oven at 190 degree C for 20-25 mins or until cooked . Let muffins cool in tin

Baileys chiffon cake

Here I am coming back to blogging after moving to a new place . And to try out my new oven , I made this



Actually , I wanted to make someting else , but when I opened the fridge , I saw the leftover Baileys standing there and I decided to do something with it .

Recipe :
Ingredients :
* Egg yolk mixture ;
- 4 egg yolks
- 80g cake flour
- 50g corn oil
- 70g Baileys
* Eggwhite mixture :
- 4 eggwhites
- 100g caster sugar
- 1/4 tsp cream of tartar
Method :
* Eggyolk mixture : Mix all the ingredients in a mixing bowl with a balloon whisk until the mixture smooth . Set aside .
* Eggwhite : Put the eggwhite into mixer's bowl . Add in sugar slowly .When the eggwhite turns foamy , add cream of tartar and beat till stiff peak forms .
* Mix eggyolk into eggwhite mixture in 2 batches until blended well . Pour batter into chiffon pan . Put in the preheated oven at 170 degree C and bake for 45 mins or until cooked . Take out from the oven , turn the pan upside down to let cool before remove the cake .

Vietnamese style glutinous rice with green bean filling

These days , I missed my hometown so much , keep thinking of all the food that my mum made for us during festive seasons . This dish for example . Normally we make this for Chinese new year , because of it's bright colour . It brighten the atmosphere when all the food were arranged on the table . The red colour comes from one kind of fruit , we call it " gấc " in Vietnames but I m not sure if it has English name . That fruit is a very good source of Vitamin E . Nowadays , when I live so far away from home , everytime " gấc " is in season , my dear mum will buy , prepare , frozen and send it to me . My mum always know best what we like , what we would want to have whenever we miss home . Love you , mum !

Vanilla Cheesecake

Recipe : ( from The ultimate indulgence cheesecake by chef Alan Kok )
Ingredients :
* A : - 150ml fresh milk
- 1 tsp vanilla essence
- 250g creamcheese
- 3 egg yolks
* B : - 3 egg whites
- 80g caster sugar
Method :
Preheat oven to 200 degree C . Line a 7" round cake tin with greaseproof paper . Mix creamcheese and egg yolks and vanilla essence until smooth . Slowly mix in fresh milk . In another clean mixing bowl , whisk egg whites and caster sugar at high speed until soft peak is formed . Mix into creamcheese mixture in 3 batches . Pour creamcheese mixture onto the lined cake tin and level the surface . Steam bake the cheesecake in preheated oven at 200 degree C for 15' or until the surface is slightly brown . Reduce the heat to 150 degree C and bake for another 50 mins or until cooked . Turn off oven . Let cake cool in oven with door ajar for 1 hour . Chill cheesecake in the fridge for 4 hours . Remove cake from tin . Cut into pieces and serve .

I am submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from Noms I Must