Friday, September 16, 2011

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.
* 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.
* 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

Thursday, September 15, 2011

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.