Yam with pumpkin snowskin mooncake-2nd try

On Sunday 19.09.10, i have spent a few hours to finished up my yam paste and pumpkin puree in mini moonie.

The hello kitty mould is quite difficult to handle compared to the normal size mooncake.

But, overall, the yam paste goes well with the pumpkin. For the medium size 75g-83g plunger, i used 52g of filling and 30g of pastry.

For the pastry: 300g HK glutinous flour, 150g icing sugar, 280g-300g cold water, 110g shortening, a little violet colouring

I have steamed about 760g of yam and smashed it with 2 tablespoon of wheat flour, 1 tbsp of corn flour and 100g sugar. Cooked with shallot oil in a non stick pan till dry.

For pumpkin, steam 500g till cooked and smashed into puree. Mix with 2 tbsp of wheat flour, 1tbsp of corn flour and 80g of sugar. Cooked with 50g of oil in a non stick pan till dry.

Traditional baked mooncake

On Saturday 18.09.10, i have spent the whole afternoon to bake some traditional mooncake and i have finished up all my 2kg white lotus paste and 1 kg of green tea paste.

I have adapted Aunty Yochana's Traditional mooncake recipe and it works well. I followed the recipe exactly and the skin is good. This is a sure keeper for me.

Ingredient of mooncake pastry:

- 350g hong kong flour

- 200g of mooncake syrup

-90g oil

- 1 and 1/4 tsp of alkaline water

Method:

1. Mix all the above and stir till well combined and let the dough rest for at least 1 hour

2. My plunger is for 75g-83g. Therefore, i used 52g of filling and 30g of pastry.

Yam and Pumpkin Snowskin Mooncake

This is my maiden try on the snowskin mooncake, as i like to made my own filling so as to cut down the sugar level as compared to commerical one. I have yesterday get my sil to order a big pumpkin and yam and informed our indonesia maid to help to cut and steam some portion for me to come back from work and start making.

This is very tedious, as she has steamed in the afternoon, it was cool as supposed i need to knead to soft while hot. Therefore, i have use a seiver to seive my pumpkin puree and transfer to pot to cooked into a paste. This process solely taken me an hour time. No choice, i have to used a blender to blend the yam. Luckily, the yam was not too sticky.

I happily took those mooncake plunger out from my cabinet which last year i ordered from Elyn - one of the blogger whom bake. I realised last night that i do not know how to handle it and have to used back the old plunger which i bought from Phoon Huat last year.

I thought the snowskin is the easier to do; but after last night, i m wrong. Really must pay some school fee to expedite my making process as i m impatient with the naughty skin. The 1st round which got a lighter pink color was too dry to handle, it break when wrapping. The second round i pour in more water and find that is a lot of different.

I doubt i will finished up my balance flour for snowskin as is very difficult to handle.

But, this morning when i bring in some for my colleague to try, they find that the darker tone the skin is too soft, should have cut down the water a bit.

Overall, they like the filling as it was not sweet.

Custard cream bun

After making the chocolate spiral bread, the school actually give another demo on mount fuji bread but i find it to tedious to make the cap on thousand layer cover on the bun. Thus, i have modify to this simple buns.

Ingredient of custard filling:

100g instand custard powder

200g water

Method:

1. Mix all the ingredient together, and keep in the fridge for use later

Bread dough:

250g Bread flour

50g Sugar

5g Yeast

3g Bread Improver

10g Milk powder

3g Fine salt

28g egg

95g Water (Cold)

25g small ice cube

25g Butter

Method:

1. Mix all the indgredient togerther, except the butter and salt. Knead from low to medium speed, add in butter last and knead till well developed.

2. Rest the dough for 15 mins and scale to 50g and wrap in 10g of custard cream in the filling and rest for an hour.

3. Brush with egg glaze and top with some almond nibs and bake for 15mins at 200deg

Chocolate Spiral Bread

i have attended Judy's of Creative Culinaire Bread demo on 28.07.10 on this bread but i only give a try on yesterday 05.09.10 Sunday evening as am quite tied up for the past few weeks.

This is also an request from my son after he tasted school's demo piece and like it so much.

I guess i should have double the recipe of the bread dough so as to cover the chocolate filling completely, will do it agin next time. Last night, i only made 250g of bread dough and i find my chocolate portion is too big.

Ingredient of chocolate filling:
100g instant custard powder
100g Water
150g 55% chocolate (melted by double boil)

Method:
1. Mix all the ingredients together
2. Cover with plastic and roll into a square, 1 cm thickness and put in chiller for overnight.
Thaw for 20min before use.

Bread dough:
250g bread flour
50g sugar
5g yeast
3g bread improver
10g milk powder
3g fine salt
28g egg
25g small ice cube
25g butter

1. Mix all the ingredient together, except the butter and salt add last. Knead under low speed to mix well and increase to speed 3-4, till well developed.
2. Roll the bread dough out into a square, incorporated the chocolate filling and make 1 double and 1 single fold.
3. Rest in the fridge for 15mins.
4. Roll the dough out into 30cm by 17cm, then cut into strips of 1.5cm. shape, proof for 1 hr and glaze with eggws and bake for 15min - 200deg.