Thursday, September 3, 2015

Flaky Teochew Mooncake @ 潮州千层酥皮月饼

Actually, its just came out of the blue I made these teochew mooncakes. Its all because of the leftover taro after making the savoury dish the other day. Afraid wasting, so quickly made them into taro paste which is much easier for storage. Teochew style mooncake is normally came with flaky layers pastry. I made the baked version teochew pastry long time ago but have yet tested the fried version. Guess, this is the right timing to do so !

(Recipe adapted from here)
Ingredients for pastry dough :
Dough (A)
200gm  all purpose flour
30gm  icing sugar
50gm  shortening
100gm  water + 1/2 tspn  vinegar

Dough (B)
180gm  all purpose flour
100gm  shortening

Method :
(1) mix together ingredients dough (B) till soft dough is formed, set aside.
(2) for dough (A), combine flour& sugar into a big mixing bowl till well mixed, then rub in shortening till everything is well cooperated.
(3) next, stir water mixture into dough (A) dry ingredients till soft & moist elastic dough is formed. Leave to rest for 20 minutes before further process.
(4) now, divide both dough into 4 portions each then wrap dough (B) into dough (A).

(5) flatten the wrap dough by using a roller pin to form a prolong rectangle shape (as picture shown above), then by using your hand, roll dough from the shorter end to the other end like swiss roll.
(6) again, flatten the roll dough by pressing it with the rolling pin then roll to form a flat prolong rectangle shape as well, in the opposite way round.
(7) now, roll the shorter end to the other end to form a swiss roll. Then divide each roll into 4 portions. So, you will get all together 16 portions.

Ingredients for yam paste :
500gm  taro / yam, skinned & sliced
2 TB  wheat starch
150gm  sugar
60ml  cooking oil / corn oil

Method :
(1) steamed the sliced taro for 20 minutes or till soft to be mashed.
(2) then add in sugar & wheat starch and blend till well cooperated.
(3) now, preheat a non-stick pan with cooking oil then cook the yam paste till hard ball paste & well cooperated with the oil. Set aside to cool.

*This recipe is just enough to make up 10 balls of filling. So, most probably you need to double up the recipe. Otherwise, use mung bean paste for the leftover pastry crust.

TO ASSEMBLE :
Flatten each portion of pastry dough just by the size to cover 3/4 of the fillings, then slowly push pastry dough to the end of the meeting point and press to seal everything up. The filling is about 50gm each.
Finally, fried pastry till golden brown and leave cool.

These flaky skin mooncake looks as good as it tastes ! I love the taro filling. Simply addictive !

Monday, August 31, 2015

Coconut Custard Matcha Mooncake @ 广式椰丝绿茶月饼


Honestly, I have yet tasted a baked coconut mooncake before. This coconut mooncake is actually quite popular in China. Though I have no idea where this recipe is originated from, I would love to give it a shot. It sounds pretty weird, you know, by matching the grated coconut into mooncake. Surprisingly, hubby became the biggest fan of this special mooncake now. >o< And finally, here's the recipe I came up with after checking out a few Chinese recipe blogs. Or you may check out other from here.

Ingredients for coconut egg custard filling :
180gm  fresh grated young coconut
150gm  icing sugar
40gm  butter, melted
30gm  shortening
2 small eggs
2 TB  custard powder
50gm  cooked glutinous flour (koh fun)

Method :
(1) stir together sugar & warm melted butter till well combined.
(2) now, bring in all the ingredients and mix to form soft sticky paste.
(3) then divide into 5 portions and squeeze & round it into a ball shape then keep refrigerated to set before used. * This can be prepared a day before.

*You may need more fluid if you're using desicated coconut which is dry & hard.

As this is my first attempt using the coconut fillings, I really want to secure it with some dou yong paste. So, decided to wrap it with a thin layer of dou yong paste, about 60gm each. Its best to flatten it between a plastic sheet. Make sure everything is nicely press & sealed.

* Fillings cover : 300gm  dou yong paste / mung bean paste

Ingredients for green tea skin :
120gm  all purpose flour
10gm  green tea powder
100gm  homemade golden syrup
30gm   cooking oil / corn oil
1/2 tspn  alkaline or lye water

* Egg glazing :  1 egg yolk + 1 TB milk

Method :
(1) stir together syrup, cooking oil & lye water and let to sit for an hour.
(2) when ready, stir liquid mixture into dry ingredients to form a soft dough then again let to rest for another one hour.
(3) now, divide dough into 5 portions & flatten it between a plastic sheet which is more proper. Then fill in the coconut filling and wrap the whole thing up. Make sure its perfectly sealed.
(4) coat a bit of flour all around the dough and press it with a mooncake mould then place it to baking tray lined with parchment paper.
(5) next, bake at preheated oven 160'C for 10 minutes with door ajar.
(6) remove from oven and let it cool for 10 minutes before brush on the egg glazing.
(7) finally, place it back to the oven again and bake for another 10 minutes with door ajar till nicely brown.

I decided to brush on some golden dust to give the mooncake an expensive look. Well, not exactly what I'm expecting though. It looks weird ! haha.... Anyway, hope you guys will love it. Enjoy & have a great week ahead everyone.

Today is our NATIONAL DAY, so wishing all the Malaysians HAPPY MERDEKA DAY !

Monday, August 24, 2015

Fuzhou 'Dou Yong' Mooncake @ 福州月饼


I know it's still early to start the mooncake but my girl will be leaving for her next semester study soon. So, I want to let her enjoy the homemade mooncakes as many as possible. This is another fantastic batch of Fuzhou mooncake I love. Its actually quite similar to teochew mooncake. They both using the flaky Chinese pastry for the wrapping.  I really enjoy the flaky crust especially homemade ones, its much more thinner compare to the store bought ones. Homemade is always the best, isn't it ?

(Recipe adapted to Frozen wings.)
Ingredients for Pastry Dough :
(A)
120gm  all purpose flour
15gm icing sugar
45gm  butter, melted
70ml  cold water

(B)
110gm  all purpose flour
70gm  shortening

*Homemade Dou yong filling :  500gm 
(divide into 10 portions)

Method :
(1) in one bowl, combine ingredients (A) except water, rub butter & the dry ingredients till well cooperated. Then add in water to form a non-stick soft.dough. Knead to smooth then set aside.
(2) in another bowl, combine ingredients (B) till everything well cooperated then divide into 10 portions.
(3) at the same time, divide dough (A) into 10 portions as well, then wrap ingredient (B) into (A) and sealed to form a ball. And leave aside to rest for 20 minutes
(4) for further rolling method, please refer here, Chinese Pastry, or here.
(5) now, press both end of the pastry dough into center then flatten it by rolling it into round shape.
(6) fill in dou yong and sealed it, place the sealing part by facing down then slightly flatten it with the rolling pin.
(7) transfer filled dough to baking tray line with parchment paper then bake at preheated oven 185'-190'C for about 20 minutes or till nicely brown.

I am actually expecting larger pastry. I should have make 6 portions out of it instead of 10.

However, the result still very pleasing. The crust is absolutely inviting which is flaky & delicious. Its been a long long time eversince the last batch of Chinese pastry I made.

Can you imagine how flaky is the crust ! Its a kind of melt in your mouth crust. I want more.....
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