ORANGE & POPPY SEEDS SNOWSKIN MOONCAKES

Today is Mid-Autumn festival and I ran out of mooncakes to serve.  I only have time to make snowskin mooncakes as they can be eaten tonight contary to the baked mooncakes where they have to "rest" for 3 days before consuming.

Off to the shop to top up on cooked glutinous rice flour and icing sugar....there aren't many choices of filling left, I opted for lotus paste.  It is versatile as I can turn it into other flavour for my other bakes.

Got this idea from "Mooncakes" by Alan Ooi.  I used the recipe from Happy Home Baking.  Used freshly squeezed orange juice instead of water and added 3 tsp poppy seeds. I did not have orange essence in hand so I omitted it.  The mooncakes do not taste like orange, just slightly tangy.

HAPPY MID-AUTUMN FESTIVAL!!

Here's the recipe again.

Ingredients:
Snowskin
75 gm cooked glutinous rice flour
50 gm icing sugar
3 tsp poppy seeds                     
25 gm shortening
A few drops of orange essence                        }
A few drops of orange colouring (optional)  }  Mix together
90 ml cold orange juice (from 1 orange)       }

Filling
360g lotus paste
some roasted melon seeds (optional)

Method:
(Copy and paste from http://happyhomebaking.blogspot.my/2011/09/mid-autumn-fest.html)

1. Sieve together cooked glutinous rice flour and icing sugar into a mixing bowl. Rub the shortening into the flour mixture with fingertips until a crumbly mixture forms. Add cold water to the mixture and knead for a couple of minutes to form a soft dough. Do not over work the dough.
2. Leave dough in the fridge for about 15 mins. (You may skip this step.)
3. At the mean time, divide the lotus paste into 30g portions and shape into balls. (Note: I used a ratio of 40% dough to 60% filling for my 50g mooncake mould.)
4. When ready, divide snowskin dough into 20g pieces. Shape each dough into a ball. For each dough, place it on palm and flatten with fingers to form a round dough about 5cm in diameter. Wrap the dough skin around the filling and shape it into a ball. Seal the seams.
5. Dust mooncake moulds (diameter 4cm, for 50g mooncake) with some cooked glutinous rice flour. Place the wrapped dough into the mould and press the mooncake out. Make sure the surface of the dough in contact with the patterned-face of the mould is smooth. Store mooncakes in fridge for up to 1 week. Leave it under room temperature for about 15mins for the skin to soften before serving.

HAPPY MID-AUTUMN FESTIVAL

Kahlua Tiramisu Snowskin Mooncake

Kahlua Tiramisu Snowskin Mooncake

At my daughter's request, I made snowskin mooncakes.

I adapted the recipe from Happy Home Baking.   I added 4 tsp of Kahlua to the dough and used a sachet of white coffee.  As I prepared the coffee with a cup of hot water, the flavour was a bit bland for me.  If I were to make again, I will use lesser water.



Ingredients:
Snowskin
75 gm cooked glutinous rice flour
50 gm icing sugar                         
25 gm shortening
90 ml cold white coffee
4 tsp Kahlua

Filling
360g tiramisu lotus paste
some roasted melon seeds (optional)

Method:
(Copy and paste from http://happyhomebaking.blogspot.my/2011/09/mid-autumn-fest.html)

1. Sieve together cooked glutinous rice flour and icing sugar into a mixing bowl. Rub the shortening into the flour mixture with fingertips until a crumbly mixture forms. Add cold water to the mixture and knead for a couple of minutes to form a soft dough. Do not over work the dough.
2. Leave dough in the fridge for about 15 mins. (You may skip this step.)
3. At the mean time, divide the lotus paste into 30g portions and shape into balls. (Note: I used a ratio of 40% dough to 60% filling for my 50g mooncake mould.)
4. When ready, divide snowskin dough into 20g pieces. Shape each dough into a ball. For each dough, place it on palm and flatten with fingers to form a round dough about 5cm in diameter. Wrap the dough skin around the filling and shape it into a ball. Seal the seams.
5. Dust mooncake moulds (diameter 4cm, for 50g mooncake) with some cooked glutinous rice flour. Place the wrapped dough into the mould and press the mooncake out. Make sure the surface of the dough in contact with the patterned-face of the mould is smooth. Store mooncakes in fridge for up to 1 week. Leave it under room temperature for about 15mins for the skin to soften before serving.

2017 Mooncakes

SURPRISE INSIDE BUNDT CAKE

I wanted to bake something simple and light yet spectacular for my cousin's wedding.

Therefore instead of just marbling the cake with chocolate. 

I thought why not a 'surprise inside cake' with strawberry flavoured heart shaped cake since it is for a wedding. 

So I googled for the "how to".......and found this tutorial on youtube.

Noooo................gaps between the hearts!!

After much "imagining" - the solution is to bake the inner cake first (using the same bundt pan).  Slice it up and cut out the shapes. (Lots of wastage here).

Then whip up another batter, filled the pan about 1/3 full....quickly arrange the heart shaped cakes on it, else they will sink (I did not prebake as per the video) and carefully pour the rest of the batter to fill the pan.  Bake as usual.

Taadaa..........

Here's the recipe for one 10" bundt pan:-

(Source of recipe: Chef Irfan Syazwanshah)

1 cup All Purpose Flour

1/2 cup Corn Flour

1/3 cup Milk Powder (original recipe used Nespray - I used Fernleaf)

3/4 cup Castor Sugar

1/4 cup Fresh Milk

6 Eggs (Grade A - weighs approx 65 gm ~ 70 gm each with shell)

40 gm Ovalette **
2 tsp vanilla essence (I added) or any flavour of your choice

80 gm Butter (melted and let cool)

Method:-

* Preheat oven @ 170 degree Celcius.

* Grease and lightly flour the pan.

10" Bundt pan

* Sieve the flour into the mixer bowl.
* Add all the ingredients except melted butter.

* Beat on low speed till all the ingredients are
   combined then switch to high speed till
   mixture is thick, pale and fluffy.

* Fold in the melted butter.

* Pour the batter into the pan evenly.

* Baked for 35 ~ 40 minutes or skewer inserted
   into the center comes out clean.

* Remove from the oven and immediately
   invert the cake onto a wire rack to let it cool.

* Decorate or eat as it is.

Note ** Ovalette is a cake emulsifier and is used in sponge cakes. Another name for ovalette is Quick 75.