03 July 2014

台式奶香月饼 (板栗馅) Taiwanese Style Baked Mooncakes (with Chestnut Paste)

I feel so blessed when my family gather together to taste the homemade mooncake and enjoying the Chinese tea. It is first time for my son to learn how to shelled the sunflower seeds too, I thank God for Gabriel and everything He has placed in my life. 

This is the second year I bake the Taiwanese Style Mooncakes, love its milky aroma pastry! It is not just easy to make ... no lard, nearly zero failure but also because it doesn't use the alkaline water which is the common ingredient in the traditional mooncakes. To me, baking at home means we can try to control and reduce the chemical used in the food as much as possible. I also omitted the baking soda in the recipe. True enough, the shape of the mooncake may not be in its perfect pattern.

I added a bit of salt in the pastry, the taste go well with the chestnut paste filling. The sweetness of this mooncake is just right for my family. 

I will be taking a break after this post. Bye, see you! 




Sunflower seeds, shelled it one by one!! OMG! 

Wrap in the chestnut paste

Recipe adapted from 鲸鱼 with minor changes
(Make 4 pieces, ~60g pastry, ~90g filling)
50g butter, soften
40g icing sugar
30g syrup
150g pastry flour
10g milk powder (used 15g)
1/4 tsp baking soda (omitted)
2 egg yolks
1/4 tsp salt (a bit of salty taste on the pastry go well with the sweet filling)

360g store bought Chestnut paste + 10g crashed sunflower seeds 

Egg wash:
1 egg yolk +1/4 tsp golden syrup 

1. In a mixing bowl, add the soften butter, add icing sugar and syrup. With a hand whisk, cream it until fluffy. Add egg yolks, one at a time. Whisk until smooth batter.

2. Add pastry flour, milk powder and salt into the step (1) batter. Mix well to form soft dough. Let it rest for 30 mins in the fridge. Divide into four portions. About 60g each.

3. Divide filling, about 90g each. Flatten the pastry dough between two wrapping cling, wrap the filling. Roll it into round shape. Use the palm to flatten the mooncake dough a bit before placing into the press mould. Press out the mooncake dough on a baking tray. (suggest you keep the mooncake dough in the freezer for 15 mins. before baking to keep its shape)

4. Bake at 170C for 8 mins, remove the mooncake from oven, apply egg wash and return to bake for another 15 mins. 

02 July 2014

Cheesy Shanghai Mooncake 芝士上海月饼 (芝士香)

Last year when my parent and brother's family visited me in Melbourne, I made the piggy mooncakes and also some traditional mooncakes which I didn't manage to post here. This year I try to bake them earlier so I have enough time to record down my baking journey. Mooncakes a traditional Chinese pastries eaten during Mid-Autumn Festival. There are many varieties of it with different type of pastries and filling, more information on mooncakes can be found here.

One of the mooncakes which I like is Cheesy Shanghai Mooncake. First encountered with it was when 鲸鱼蓝蓝小窝居 introduced it on her blog in year 2010 September. She used the same recipe for consecutive three years! I tried it out last year and indeed it is very flaky and cheesy! Love the aroma of cheese on it pastry! It is easy to make as no mould is required. 

Recipe adapted from 鲸鱼
(made 8 pieces, ~44g each pastry , ~50g each filling)
120g planta
40g sugar
1.5 tbsp evaporated milk
I added extra 3 tbsp milk

2 tbsp cheese powder (used Parmeson cheese powder)
180g pastry flour/ top flour

C. (filling)
Black sesame paste (you can use whatever filling you like)

D. Egg wash: 1 egg yolk

1. using a hand whisk, mix A ingredients until fluffy (add extra milk only when the dough form is too dry) Add B ingredients to form soft dough.

2. Place in fridge for 20 mins. Divide into 8 portions.

3. Wrap in the filling, add salted egg (if desire)

4. Bake in the preheat oven at 170C for 30 mins. Take mooncakes out from oven after baked for 10 mins to brush with egg wash, return the mooncakes to the oven and bake for another 20 mins.