Sunday, September 20, 2015

Chicken Floss Mochi Suzhou Mooncake @ 鸡肉丝麻糬苏州月饼

This chicken floss mochi Suzhou mooncake is a bit messy. It was cut while its still hot. Its my fault cause I am too anxious to find out the result. My heart beat is running wild when slicing up the thing. Luckily no heart attack ! haha.....

And here is the pastry when it is cut after cooled. You can clearly differentiate layer by layer easily. The bottom layer is the pandan flavour mung bean paste, the middle layer is the mochi dough and the top layer is the meat floss. I am thrilled ! I did it again successfully. Hopefully, I can produce as many kinds of mooncake as possible this year. And all my guests can enjoy all kinds of mooncake throughout the weeks before the mid-autumn festival arrived.

This is simple steamed mochi dough that I made. Please refer the recipe here.

Ingredients for pastry dough :
Dough A
150gm   bread flour
110gm   all purpose flour
4 TB  sugar
100gm  cold butter, chopped
90ml  water

Dough B
150gm   all purpose flour
100gm  shortening

*Egg glazing : 1 egg yolk + 1 tspn milk
*1/2 cup  sesame seeds

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 14 portions.
(3) at the same time, divide dough (A) into 14 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 Pastryor here.
(5) now, press both end of the pastry dough into center then flatten it by rolling it into round shape.
(6) fill in one tablespoon of chicken floss, cover with a piece of mochi then top with 50gm pandan dou yong and sealed it, place the sealing part by facing down。
(7) transfer filled dough to baking tray line with parchment paper,brush on egg glazing and sprinkle on some sesame seeds.
(8) then bake at preheated oven 190'-195'C for about 20 minutes or till nicely brown.

Nice & brown. Don't you love them !  Enjoy & have fun throughout the festive season.

9 comments:

sağlıklı hayat said...

Merhabalar, çok güzel çok leziz görünüyor. Ellerinize sağlık.

Saygılar.

Shilpa said...

Wow..this looks delicious!! love it.
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Anonymous said...

Hi Kristy. Found your blog recently. Great blog with amazing recipies especially now your trials with the unique mooncake recipies. Questions. How do you make the pandan flavor mung bean paste. Also for the mochi do you do the full recipie from your kam Ling snowskin? As for the pastry do you do the folding and rolling total 2 times or 3:times. Sorry for do many questions as this is new to me. Thanks chloe

My Little Space said...

Good day Chloe,

First of all, thanks so much for stopping by my humble little space. I am glad you like the mooncakes. Now to your question.

(1) pandan mung bean recipe. Please follow the link as given below.
http://kristygourmet.blogspot.my/2010/09/homemade-mung-bean-paste.html
Note : simply add in store bought pandan paste or by using fresh pandan extract to mix with mung bean puree before cooking it.

(2) the only recipe not included in my mochi snow skin mooncake is my red bean paste. You may follow recipe as below.
http://kristygourmet.blogspot.my/2009/10/red-bean-paste.html

(3) the max rolling for all Chinese pastry is 2 times (3 times will be overly thin, it won't be crispy as execting.)

Chloe, hope this will help. Enjoy & have fun ! Btw, its best to prepare the paste one day before. So that, it will properly set.

Blessings,
Kristy

Chloe said...

Hi Kristy. Thanks for your prompt response and tips. For the mochi (from kam Ling recipie) can I do this and leave in fridge overnight before wrapping? Thanks for help and I will update you once I get to do it . thanks Chloe. By the way your kam Ling snowskin how long does it keep chilled or can you freeze it to store longer? Chloe

My Little Space said...

Chloe,
No, you can't keep the mochi dough refrigerated overnight before wrapping. The mochi is not appropriate to keep chilled for more than 2 days even if it is done. It will turned hard like stone even if you leave it to room temperature after chilled for more than 2 days. But will still be able to keep for 2 days out of the fridge though.

So, you must plan well for this recipe.

All the best, Chloe.
Kristy

Chloe said...

Hi Kristy. Thanks for all your help. All noted. Chloe

Chloe said...

Hi Kristy. Thanks for all your help. All noted. Chloe

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