Traditional Baked Mooncake With Mochi Filling @ 传统广式月饼

Like every year, we will received loads of mooncake catalogs from all over during the whole mid-autumn festive season. And I've been eyeing on one of those items at the festive promotion counter. Actually, this is my first attempt making the large traditional baked mooncake. Wish me luck !

So, here it is the mochi filling traditional baked mooncake ! Just made them yesterday and it needs at least two days to rest before consuming. The mooncake crust will became soft & nice by then. So, it would be just nice for the coming Mid-Autumn festival which falls on this Sunday.

Ingredients for mochi dough :
80gm glutinous rice flour
20gm wheat starch
2-1/2 TB sugar
1/2 tspn banana essence
150ml water
2 TB corn oil

Method :
(1) beat everything till well cooperated then steam for 18 minutes over preheated steamer,
(2) leave cooled completely then knead dough till smooth by flipping & overlap the dough. Finally, weight 20gm each and wrap it into red bean filling.

(recipe adapted to here)
Ingredients for plain dough : (7 mooncakes)
150gm all purpose flour
85ml golden syrup
50ml corn oil
5gm alkaline or lye water

Method : Combine all ingredients till everything well cooperated. Then set aside to rest for an hour.

Ingredients for chocolate dough : (7 mooncakes)
125gm all purpose flour
25gm chocolate powder
85ml golden syrup
50ml corn oil
5gm alkaline or lye water
1 tspn butter vanilla extract (optional)

Method : Combine all ingredients till everything well cooperated. Then set aside to rest for an hour.

TO ASSEMBLE
Wrap red bean paste with dough then nicely sealed. Slightly coat filled dough with flour then press to fit into the mould. For wooden mould, knock from all corner to release shaped dough biscuit and place it to greased baking tray.
Bake at preheated oven 165'C for 10 minutes with oven door ajar then remove from oven, leave to cool for 10 minutes then brush with egg glazing. Again bake for another 10 minutes or till golden brown. Cooled for 10 minutes before transferring biscuits from tray.

Note : skip the egg glazing for chocolate mooncake. Brush on some milk instead.
*For dough ~ 47gm & red bean fillings ~ 80gm, Mochi dough ~ 20gm
*Egg glazing ~ 1 egg yolk mixed with 1 tspn milk

This mochi baked mooncake going to be a surprise to my guests.

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o< Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine

Air Fryer Pandan Sponge Cake 气炸锅班兰海绵蛋糕

I am truly blessed with another successful baking with my air fryer. This round I am trying out the pandan sponge cake by using the straight method, without heating the oil or butter. The texture turns out really nice and fluffy. I am really confident with my air fryer and going to explore more recipes in future. Hope you guys as happy as I am, with your air fryer ! Please read on for more. For Air fryer with 3L fryer basket. (Khind Air Fryer ARF3000) Ingredients : (7" baking tray) (A) 50gm corn oil 60gm pandan juice 50gm all purpose flour 3 egg yolk (B) 3 egg white 1/8 tspn cream of tartar 50gm fine sugar a pinch of salt Method : (1) from ingredients (A), hand beat corn oil and egg yolk till creamy, then add in flour alternately with pandan juice in 3 batches till everything well cooperated. Set aside. (2) Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. Continue beating till thick & foamy. Add

Hakka Steamed Braised Pork In Taro @ 芋头扣肉

This hakka steamed braised pork in taro is one of the many popular hakka dish to be served during the festive celebration. In older days, you may have to prepare this dish from A-Z but its much easier to prepare it now in this newer generation. And I have chosen to make them with store bought roasted pork instead. Some time ago, one of the group member gifted me this special five spice powder where she brought all the way back from Penang and this is the only packet left in my pantry. Its one of the famous product from Pok Oy Thong Medical Hall of Penang. Very very fragrant and its wonderful to work with this special hakka dish . So.... show time ! LOL.... It is best to slice the roast pork as well as the taro into same thickness which is about 1mm thick. This will certainly help in the arrangement later on. On the other hand, everything will be evenly cooked by then. Ingredients : 500gm taro, skinned & sliced 300-350gm roast pork, sliced 3 shallots, slice

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