29 May 2015

Flaky Swirl Mooncakes 芋头酥



家里那一颗芋头放了很久,本想弄芋头饭的现在却弄了芋头酥, 这是为将来临的集会做测试烘焙。第一次弄芋头酥是在2011年。这次弄的芋头酥比起2011年,小有进步,我想在压平面团时得弄长一些那卷起时就会多几圈吧。包面皮的手法还得加强才好,那酥皮的层次才会均衡分明。

Carol的食谱,馅料有我喜欢的奶香,朋友试吃了以后提议下回加葱油我想那是很不错的建议。这芋头酥得小心轻放,那酥皮如一个不小心被压着就粹散了。在制作油皮面皮过程中,面皮是一直松软很好超做的。而油酥面皮是柔软有黏性的。我家大王说他喜欢这不是很甜的芋头酥月饼, 怎样都好吃下去还是会增胖的啦!

First time making this Flaky Swirl Mooncakes or Thousand Layer Yam Mooncakes was in 2011. If I compared this bake to the one 2011, I think I have some improvements in handling the flaky layering. But still, there is rooms to improve on getting more flaky layers by elongate the dough a bit while flattening and get more spiral during roll up the dough. 

The water dough was soft and pliable throughout the making process. The oil dough is soft and sticky. Both pastry dough has to be in same type of softness so to minimize the breaking of dough while flattening process. 

One friend has suggested to add shallot oil in the yam filling after tasting the Flaky Swirl Mooncake, I think this is a good suggestion to enhance the taste of yam filling. This pastry has to really handle with care, it is fragile even to hold it with your finger tips, to place it in a cupcake linear is a good option.    

I'm referring to Carol's recipe book (Carol 不藏私料理厨房 page 154, 155, 156) and Honey Bee Sweets's blog for my Flaky Swirl Mooncakes, thank you Carol for sharing the wonderful recipe with us.

26 May 2015

Tang Yuan With Sweet Osmanthus (Black Sesame Filling) 桂花黑芝麻汤圆



Have you ever link eating Tang Yuan (a bouncy chewy glutinous rice balls dessert) to Japanese Zen 禅?I do. ^^

Tang Yuan is a bouncy chewy glutinous rice balls traditionally eaten during Yuan Xiao 元宵 and Chinese Winter Solstice Festival 冬至. It has the meaning of reunion. Tang Yuan is usually cook in a pot of boiling water then serve with sweet soup. My late grandma loves to cook the Tang Yuan without any filling in it. The last time I made my own Tang Yuan was in December 2013.

Recently, a friend served us her homemade Tang Yuan, it was served with Sweet Osmanthus soup. I'm not sure was it because of the sweet osmanthus or may be the utensils we used, I associated eating the Tang Yuan with Japanese Zen. The soup is pure and the osmanthus is pretty, the chewy glutinous rice ball go well with the warm sweet osmanthus, yes, the sweetness of the soup is just right, not over dose by sugar. This dessert is comforting!

Today I can't resist the desire to eat that Zen's style Tang Yuan again. First time for me to make the Tang Yuan with filling, I search the Internet and come across China Sichuan Food's Tang Yuan, I modified the water contents in the recipe and used cook dough method to make the bouncy chewy Tang Yuan. If you prefer the filling to be more liquefied you have to add more butter in the filling, the black sesame filling will burst in one bite. ^o^ I have certain expectation on the filing, I don't like it to be too runny, when we finished eating the Tang Yuan I want my sweet osmanthus soup to be clear and not fill with bits of black sesame filling.

To get a successful bouncy rice balls, is important to gradually add the water into the flour as much as it can absorb, knead properly, the dough should be wet, smooth and not sticky. After cooking the glutinous rice balls in boiling water, make sure you scoop out the glutinous rice balls and let it sit in a bowl of room temperature water before serving. Freeze the Tang Yuan dough balls if you are not going to consume it immediately.