Thursday, August 25, 2011
Monday, August 8, 2011
Getting the tarts ready for the filling. I wanted the filling to be dark and dry instead of the usual creamy chicken pie filling.
Tuesday, August 2, 2011
I had the opportunity once to get some coaching from my cousin, a "sifu" in making mooncakes and selling them every year. But she had prepared everything beforehand and I was told to mix this and that only. So in the end, I have been eating commercial produced mooncakes.
Now I have bookmarked the recipe for Shanghai Mooncakes since last year. So during the weekend, I finally made the effort to try it out and I found that it is not that difficult after all.
Mooncakes making requires precise measurements- from the dough to the paste itself so that you can get a perfect mooncake- one that is "thin skin and filling full". However, I prefer to eat the crust more than the filling itself as I find that the filling can be too sweet and too much calories! So this type of Shanghai Mooncake is just right for me-golden buttery and crumbly crust- yummy.
The pastry dough which is mixture of flour, custard powder, sugar, butter- to a fine breadcrumbs before binding together with eggs.
The cake speciality stores are already stocking up on the various types of lotus paste, pandan paste and red-bean paste. Time saving and convenient to use. Just have to weight them correctly.
Rolled them into balls with some pumpkin seeds for some bite as I did not insert any salted egg yolk here.
Bake them in preheated oven for 10 minutes. Remove from oven and let rest for 5 minutes.