Snow skin moon cake.hello kitty - by Yllen Yoon L

(Make 12 mini mooncakes)

Dough:
75gm Cooked glutinous rice flour
50gm icing sugar
25gm shortening
90ml cold water (i used dragon fruit juice to make pink color)

Filling:
360gm white lotus paste

Method:
1. Sieve together cooked glutinous rice flour & icing sugar. Rub e shortening into e flour mixture until a crumbly mixture forms. Then add cold water to e mixture n knead couple of minute to form soft dough.
2. Leave dough in fridge for 15min
3. Divide lotus to 30gm. Then divide dough into 20gm. Shape into ball.
4. I flatten dough (4cm) using plastic sheet then wrap around the lotus filling.
5. Then mould it. (U need to dusk using the cooked glutinous flour before moulding though)
Happy trying

piggy oink oink mooncakes.- by Evelyn Loh

recipe adapted from Nasi Lemak
step by step link : http://nasilemaklover.blogspot.sg/2013/09/mr-mrs-piggy-mooncakes.html?m=1

*Makes 10

To make dough
300g Plain Flour
180g Golden Syrup
6g Alkaline Water or Lye Water
76g cooking oil (I use Knife brand)

Filling
10 x 70g Lotus Paste, store bought

Tools to make piggy shape:
1 x 1/4tsp spoon
1 satay skewer
1 toothpick, remove away the end
A small piece of plastic sheet

I use 40g dough and 30g filling each. Each filling I wrap with 1/4 egg york.
each unit of recipe makes 25pcs if using 40g dough...

20 Black Beans, rinsed & pat dry

Egg wash- 1 egg yok + 1tsp milk (lightly whisk to combine)

Method- click here to view the details steps that shared by Ann.

Bake at 180C for 5mins, rest for 15mins, apply egg wash, bake again at 140C (fan forced) for 25mins (adjust oven temperature according to your type of oven, every oven is difference). Store for 2-3 days before consume (to let the skin turned soft).

"Shanghai Mooncakes" - by Pretty Soh

post link;  https://www.facebook.com/groups/bakingscorner/permalink/494866597315900/

The making of "Shanghai Mooncakes(上海月饼)" ! Freshly baked,homemade mooncakes and easiest to bake among all. Tis recipe makes 16 mooncakes. Here it goes :-
Ing :-
300 gm plain flour
50 gm milk powder
100 gm sugar
20 gm custard powder
1 tbsp baking powder
100 gm shortening
50 gm margarine
2 eggs
2 egg yolk for brushing
melon seeds

Filling :- lotus paste, red bean paste,salted eggs

Method :-
1) Mix all the ing. together in a bowl into a soft dough.
2) Divide into 50-60 gm each.
3) Wrap the salted eggs with the lotus paste or red bean paste, make into a balls.
4) Again wrap up the filling balls with the pastry, shaping into a dome shape.Brush with beaten egg yolk and place some melon seeds ontop
5) Place on baking tray and bake at 170' for 25-30 mins.
* Tis mooncakes can serve immediately right from the oven. It's worth the try !
***
Happy baking with Joy & Love !!!

"Thousand Layers Yam Mooncakes - by Pretty Soh

 post link: https://www.facebook.com/prettyskitchen/photos/a.594209387316156.1073741826.398454426891654/688910467846047/?type=1&theater

 

Interested in the making of "Thousand Layers Yam Mooncakes" ?
For tis pastry, u can either use lard, shortening or margarine. So here's the recipe :-
Ing. for pastry (A) :-
300 gm high protein flour
30 gm castor sugar
80 gm shortening
145 ml water
Method:-
Mix all the ingredients to form a dough and wrap up. Set aside.
Ing. for pastry (B) :-
250 gm flour
125 gm shortening
2-3 drops purple colouring
Method :-
Mix all ingredient to form a dough also. Wrap up and set aside.
1) Let the 2 pastry rest for 10 mins, divide into 20-22 portions( if u want bigger mooncakes, make it to 17-18 portions).
2) Roll out pastry (A) flat and put pastry (B) i inside, wrap up, seal.
3) Roll (2) into long strips and roll up.
4) Roll (3) into long strips again and roll up.
5) Now using knife, cut the rolled-up pastry into halves (in the pic. on the left).
6) Roll the cut faces up pastry into flat round sheet, wrap the yam filling in properly.
7) Place on baking tray, bake for 20-25 mins at 170'.

Ing. for yam filling :-
850 gm mashed yam
250 gm sugar
100 gm peanut oil
45 gm tang meen flour
Method :-
1) Steam the yam pieces till very soft and mash/ blend till fine.
2) Place all the ing. into a wok and keep stirring till it forms a sticky paste then only add in the tang meen flour and stir till it leave the side of the wok.
3) Cool in a fridge and it's ready to use.
4) Add melon seeds to the paste and roll into balls (divide into ur preferable portions).
5) Wrap a salted egg yolk inside and place aside for further use.

***Happy baking with Joy & Love !!!

Tau Huay Chin Chow Jelly Mooncakes

Tau Huay Chin Chow Jelly Mooncakes
 
Ingredients
1 ltr soya bean milk (I used homemade)
1 pkt agar agar powder (10g)
500g chin chow (store bought, cylinder type)

Steps
1. Dissolve agar agar powder as per instruction on the packaging but instead of water and sugar required, replace them with the tau huay drink.
2. If the tau huay drink you used is homemade, have to make it a tad sweeter than usual. (Normally I only used 3 tbsp of sugar but this round I used 6 tbsp of sugar). As for store bought, you need to add sugar accordingly.
3. Remove tau huay agar agar from heat and scoop enough of liquid agar agar to fill 1/3 height of the mould. Put mould into freezer to semi-set. I used quick freeze function, so only need about 10mins for agar agar to semi-set.
4. Meanwhile keep the remaining agar agar warm over very low heat/hot water bath.
5. Cut the cylinder chin chow into disc of 1 cm thickness, set aside. The chin chow does not contain any sugar so it compliments the sweetness of the tau huay agar agar.
6. Remove mould from freezer, prick both the surfaces of the chin chow disc then place it on the semi-set agar agar. Pricking helps the chin chow disc in holding onto the agar agar when they set later.
7. Fill the mould with remaining tau huay agar agar.
8. Chill before serving.
9. Enjoy!

Green tea snow skin mooncakes - by Fiona Low

Ingredients:
50g koh fun
60g icing sugar
16g shortening
60g cold water
1 tsp green tea powder
Method:
~Sift koh fun, green tea powder, icing sugar together
~rub in shortening
~add in cold water n mix to form a soft dough

traditional mooncakes 广式莲蓉月饼 - by Victoria Moon Kua

Traditional mooncakes 广式莲蓉月饼

recipe/食谱: http://bakingintotheether.wordpress.com/2013/07/17/traditional-mooncakes/