~Happy Mid-Autumn Festival~ 中秋节快乐

 

 Wishing all of You "Happy Mid-Autumn" 

祝大家中秋节快乐

~~月儿圆, 饼儿圆, 人人都团圆~~

 Yes, finally is end....finish baking mooncake!!

Today last batch 'Snow Skin mooncake" (Ping Pi Mooncake)

Actually, me enjoy bake the mooncake!!

昨晚，终于烘完最后一批上海月饼，今早也将月饼一一送完！！

下午做完冰皮月饼就收工了，有点累但我‘很享受过程“。。哈哈。。

 

Golden Syrup

Golden syrup is important for doing mooncake. It need to keep , the longer you keep your mooncake

color come out nice texture good. Want to say sorry....i lazy to type the step!!below links they share very clear how to cook 'Golden Syrup'

http://en.christinesrecipes.com/2011/09/homemade-golden-syrup-for-making.html#.UFg2orLiY_c

http://blog.sina.com.cn/s/blog_4a5089ff0100acy4.html

http://auntymayyee.com/golden%20syrup.htm

~Mooncake~

Mooncake / Mid Autumn festival coming soon.....A lot bloggers post their traditional mooncakes, Ping Bi mooncake, Shanghai mooncake, Jelly mooncake.... all look very nice!! Make me thinking 'i also want start do mooncake".....in my mind since i got the 'Golden syrup' why not try do some 'mini size' mooncake...
So i start cook red bean paste and my mini traditional  mooncake "not bad" for the 1st trial!!!
The paste just nice not sweet. For Ping Bi the skin i just bought from ingredient shop the premix flour!

So for those want do mooncake still have time....hurry up!!! bake it!!!

Recipe for mooncake skin
~90g  Golden syrup
~45g  Cooking Oil (i Use Knife Brand)
~1/2tsp Alkaline Water
~1/2tsp Baking Soda
~125g   Plain Flour
** Filling can buy ready made, for this mini moocake i use red bean paste (i cooked myself)

Method
1. In a mixing bowl, mix Golden syrup,Oil and Alkaline water,stir it and leave aside for 5 mins.
2. Add in Plain flour and Baking soda , mix well , cover it , let it reast for 75mins.
3. If the dough very sticky , add in some flour.
4  This mini mooncake i use 22g filling and 18g skin.
5. Wrap the filling with the skin put in mould slowly knock out, place on baking tray.
6  Bake in preheated oven @ 160C for 10mins take out brush egg glaze then bake another 15mins.

**Egg glaze - one egg yolk with 1/2 tsp water

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 Ping Bi (Snow Skin Mooncake)

Recipe and how to do

* 250g Ping Bi Premix Flour

* 60g Shortening

*170g icing sugar

*150-180ml water

can add color or flavour

 **Just mix all the ingredients into a smooth dough

 ** Wrap in whatever filling you like

** Shape it whatever shape you like

Wait....cannot eat yet.....chill it 1st!!

Simple???? Try it out!!!

~~Cheese Tart~~

Ehm....If you love "Cheese"....You will Love it "Cheese Tart".
I still can remember when is my 1st time made cheese tart. In 2010 request from my cousin..
She ask" Jie, you know how to made cheese tart?" so....this jie jie try lor , bake the cheese tart bring it all the way from Penang to KL for her.....hahahahaha...
My eldest nephew also love it very much.....he can eat 4-6 in one time.....

What u need for Pastry (tart Shell)

    * 125g  Butter (room temperature)

    * 65g  Castor Sugar

    * 1  Egg yolk (cold)

    * 250g  Plain flour

    * 1 tbsp Cold Water

    * ½ tsp Vanilla Extract

for the Filling

    * 250g  Cream cheese

    * 20g  Butter

    * 60g  Sugar

    * 1  Egg

How to make Pastry (Tart shell)

   1. Cut butter in small cube.

   2. Pour the flour on the table top, use finger tips rub the butter with the flour till all flour coat with butter.

   3. Then add in sugar mix well with the flour and add in egg yolk fold into a dough.

   4. Add in cold water to knead into a smooth pastry dough.

   5. Wrap pastry with plastic and leave in fridge for ½ hour.

   5. Roll to circular shape and cut with pastry cutter line in tart mould.

   6. Using a fork, prick some holes on the base of  the pastry. Bake at 180°C for 15-20 minutes.

Filling

   1. Beat cream cheese, butter and sugar together till light, add in egg and beat till well mixed.

   2. Spoon mixture into baked tart shells.

   3. Mix 2 tbsp cocoa powder with a small amount of hot water.  Mix into a paste.

   4. Dip the tip of a chopstick into chocolate paste and draw some patterns on the top of the cheese.

   5. Bake at 180°C for 10 minutes.