Traditional Mooncake - 14.09.13

This afternoon, i decided to make some mooncake since i got a kg of lotus paste bought from Ng Ming Huat in JB. This is very easy as i followed aunty yochana recipe accordingly.

Wish everyone have a nice festive gathering.


For Mooncake Pastry:

350gm Hong Kong Flour
90 gm Oil
200gm Mooncake syrup
1-1/4tsp alkaline water

Method:
1. Mix the above ingredients together in a mixing bowl(dont use any mixer machine) by hand mix will do. Rest for an hour before moulding it with lotus paste.
2. Mix 30gm of roasted melon seed into the paste, weight the lotus paste and egg yolk at 48gm. (i have soaked my yolk with wine and bake for 8mins under 160C)
3. Wrap with about 26gm of pastry and press into mooncake mould. Knock out from mould and bake the mooncake for 9mins at 200C, cool slightly then brush with egg
glaze, then re-bake again for another 8 mins at 170C


*Remarks: egg glaze: 1 yolk + 1/2 egg white plus drop of egg coloring

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.

Traditional Mooncake 3rd attempt

last friday, i went to clementi's Phoon Huat and buy a new mooncake mould that dont required to knock NEWS direction, its really easy and managed to buy the mooncake syrup. On sunday night, i had my 3rd try on the baked mooncake and it was successful. Next year will be doing on snowskin. I follow exactly Aunty Yochana's recipes:

Ingredient:

350 Hong Kong Flour

90g corn oil

200g of syrup

1tbsp of kin sui

Method:

1. Double boil oil, syrup and alkaline water and wait till warm and mix in sieved flour

2. Let the dough rest for 1-2hour

3. Measuring lotus paste for 52g and weigh 26g of pastry for skin

4. roll into ball and fix in to the mould and placed on baking tray

5. Spray some water and bake for 10min at 175deg

6. Took out from oven for 5-10mins and apply egg glaze

7. continue to bake for another 10min @ 160deg

Traditional Moon Cake

On 23.09.09 evening, i have my maiden try on baked mooncake. I remember many years back i ever attended a mooncake demo, but never do it at all as i am afraid of the baking portion as mooncake skin will be dry and crack. It started from my colleagues - Ms Jamie has bought the a kg of green tea lotus paste for cookies during CNY and she has does not know what to do with these balance paste. And I suggest to her, bring to me for testing out the mooncake.

I adapted Aunty Yochana's recipe and follow exactly the step. Of course, i do a lot of read up on others blogger comment and feedback on what to look out before starting to make. After my finished product is done, i am not satisfy with the imprint on top and colouring of the skin as i used Phoon Huat's Glucose syrup until i have sent an email to Aunty Yochana the next day morning then realised that this is not the syrup must buy golden syrup for mooncake. I managed to pay a trip to Jurong West bakery mart and able to get whatever mooncake stuff, so convienent that in west zone also can find it. I am prepared to do more on coming weekend for my mother and MIL. I must thanks my colleagues whom giving this opportunity to try out this item and thanks to Aunty Yochana's great recipe and advice via email to me.