Tuesday, 25 August 2015

MID AUTUMN FESTIVAL.......YEAH!!! MOON CAKES.


This year's mid autumn festival falls on the 27th September.....I caught the moon cakes fever with the many post of moon cakes by my Facebook's friends.

In the past, I had only made snow skin and jelly moon cakes even though I had this wooden mould for so many years. So, I wanted to try baking traditional moon cakes this time.


Googled and watched some videos on Youtube.  Eventually, I bought a set of mini plastic moulds with 4 designs which are more user friendly.


Assorted flavours mini baked mooncakes, gift for my friend in Sabah.





Made the piggy moon cakes too....and they are super adorable.  My niece then suggested other animals.......hence the "birth" of cat, dog, bunny, mouse and sheep too.



Look what my 12 year old niece made yesterday.....so creative!!!




 

Last but not least, Shanghai moon cakes.....recipe adapted from my mom's friend who is a dim sum chef.





What will be next? Snow skin, jelly or Teochew spiral yam mooncakes???






Friday, 24 July 2015

COTTON CAKE


Picture courtesy of May Lau.

Tempting tempting tempting!!!!

When I first saw the pictures posted in FB, I knew that I have bake this wonderful cake.....ohhh nooooo the recipe was written in Mandarin....so I google translated it!!!

My kids devoured the whole cake in less than half hour in one sitting.

Thanks May Lau for the wonderful recipe.


My son cutting the cake 

Here's the recipe as best I can translate to English

Cotton Cake (棉花蛋糕)
Recipe from May Lau.

Ingrdients:-

60 g butter
80 g all purpose flour/cake flour
1 whole egg (grade B)
5 egg yolks (grade B)
80 ml fresh milk
1 teaspoon lemon juice 

5 egg white (grade B)
95 g caster sugar

Sufficint amount of jam of your choice.

Method:-

Line the bottom of a 8" x 8" baking pan. Grease the pan.

Preheat oven to 150 degree C. Place a tray (must be bigger than your baking pan) with 1/3 full of water in the oven.

Melt the butter in a medium bowl. Remove from heat and pour in sifted flour.
Mix till combine with a spoon or whisk.
Add in the whole egg and mix well. Initially the batter will fall apart. Continue to mix till combine.
Add in egg yolks one at a time and mix well.
Then pour in the milk, mix well
Finally, add in the lemon juice. 
Set aside the batter.

In a clean bowl, beat the egg whites till frothy, then add the caster sugar gradually. Beat till soft peak form.

Gently fold the meringue into the egg yolk mixture. Pour the mixture into the baking pan and bake in water bath for 1 hour or till the cake is cooked.

Remove from the oven and immediately turn the cake on a wire rack. Remove the paper you used to line the cake. Cool completely.

Trim off the edges of the cake. Cut the cake into half, spread some jam and place the other half of cake on top, then cut into an inch slices.

Happy baking.