月福 wishes to all

It's Mid-Autumn festival today.  I will just do a quick post to share what I have been up to this season and also to wish everyone lots of 月福 with this Nespresso Peach Yogurt Jelly Mooncake.  This is my new mould for this year, I think it's really pretty.

I made this for my self indulgence.  The crazy coffee addict in me put a cup of Nespresso in it.  And how I love the aroma...

To complement the coffee, I put in peach flavored yogurt and some peach cubes.  They blend really well, the bitter sweet coffee and the sweet sourish peach.    

Have lots of fun under the beautiful moon tonight!

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Shanghai Mooncakes

Vroom, vroom...I got my mooncake making engine started over the weekend :) Mooncake festival is in 1 month's time.  I have been making quite a few types of mooncakes over the past 2 years.    And I am really glad to have started learning how to make them, store bought ones are really expensive nowadays.  To kickoff this mooncake making spree, i started with something light and easy (as in lesser effort, lower skill level and no resting time required for the mooncakes, after a year of waiting, this part is mental torture!). These are known as Shanghai mooncakes.

Personally, I feel these are a modern variation compared to their traditional cousins.  Although they have similar fillings, the pastry is very different.  This one has a crisp and buttery crust.

While writing, this question pop  up in my mind, why are they known as Shanghai mooncakes, is that where they originated??    Not much of an answer out there, except that it seems to be more popular in  this part of the world instead of China...?

Pardon the ugly cut, was too impatient to start indulging!

Verdict?
They tasted quite good, not bad at all.  And I think they look pretty with a walnut and a sizzle of sesame seeds :)

Recipe
Source : Mooncake Selections by Khoo See Yew (with a twist highlighted in blue)



Ingredients 
Pastry

• 280g flour (50% All Purpose flour, 50% cake flour)
• 1/8 tsp baking soda
• 1/4 tsp baking powder
• 30g custard powder 
• 100g icing sugar
• 1 1/2 eggs
• 75g butter, 75g shortening (150g butter)
• Walnuts and sesame seed

Filling

• Lotus paste filling

Method

1. Mix and sift together flour, baking soda, baking powder and custard sugar in a bowl.
2. Mix butter and icing sugar until even, add in eggs then mix in sifted flour until becomes soft dough.
3. I left dough in fridge overnight before moulding them the next morning.
4. Divide the dough into equal portions of 40g each.  Wrap with filling of equal weight. (Original recipe was 30g dough, 20g filling)
5. Brush with egg yolk, sprinkle with sesame seeds and top with a walnut.
6. Bake at 180C for 25 minutes.  After 10 minutes, remove and brush with another layer of egg yolk.

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Berrilicious Buns

Been awhile since I made some buns.  One needs a fair bit of time on hand for bread making, what more buns where extra effort is needed for fillings and shaping too.  With the bonus of a public holiday following  a weekend, I took the opportunity to make (and blog about) these over  the weekend.

I prepared the dough using the sponge dough method. This method yields bread that is soft but yet able to give a texture to the bite. Was undecided about the fillings when I started off.  

I proof them in tart pans, love the fluted edge effect.  Price to pay to look pretty (yes, for buns too), pans need to be greased and don't forget the washing that comes with it!

A peak into what's inside...fresh strawberries with cream cheese.   Probably, the thing running in your mind now would be "I don't see any strawberries..."  That was in my mind too when I split the bun as in "Hey, where did my strawberries go?"  Probably I cut them too small and they melted and blended into the cream cheese! Nevertheless, the taste and fragrance was evident.

Another variation with cranberries instead of fresh strawberries in their fillings.

Recipe
Source : Bread Magic by Alan Ooi for dough, Mix and match for fillings

Ingredients for bread dough 
Part A

• 200gm  bread flour
• 1 tsp instant yeast
• 1 tbsp sugar
• 120 ml water 

Part B

• 150gm  bread flour
• 60g sugar
• 1 tsp salt
• 2 tbsp milk powder
• 1 tsp instant yeast
• 1 egg
• 50g butter

Ingredients for fillings

• 125 gm cream cheese
• 50g sugar
• Fresh strawberries/dried cranberries

Methods for making bread dough

1. Combine ingredients for Part A.  Mix until soft dough formed.  Leave dough covered in a bowl and let it proof for 2 to 3 hours.
2. After 2/3 hours,  combine ingredients for Part B.  Add in dough from no. 1.  If dough appears dry, drizzle in a little water.  Mix and beat until dough is smooth and elastic to touch.
3. Cover dough for 30 minutes in a warm place until it has doubled in size.
4. Divide the dough into 40g portions and shape them into small balls and rest them for 5 minutes.
5. Flatten dough portions, wrap in some filling.  Seal edges and place on a baking tray.
6. Cover tray with damp cloth and proof till double the size.
7. Bake in preheated oven at 180C for 15 minutes.

Method of making fillings

1. Combine cream cheese and sugar. 
2. Beat with mixer.
3. Divide into half, mix one part with strawberries and the other with dried cranberries.

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Of Snowy Mountains and Shining Stars

This one is worthy of a place here.  The name is Hokkaido cupcakes something that was a hit among bloggers some time back and I did catch the bug and tried it out then.   The first attempt didn't turn out so pretty.   Over last weekend, it became my second and third attempt as gifts for friends and loved ones.  When it turned out well during the second attempt, I made another the next day :)

I have to say I am really proud of them.  I think they turned out really well.  I love how they rose right above the brim of the cup with a nice dome and prominent cracks to fill with cream and best of all no shrinking.  Now, I am not sure if this is how they should look like as most of those that I have seen have a flatter or crumbly top.  You will see why mine doesn't if you scrutinize how I twig the recipe :)  I didn't bother to pipe the cream though, just top a tablespoon on each of them.  Made 2 different toppings, strawberries  and the other was dried cranberries, blueberries and a pecan.

Ingredients
Source : Nasi Lemak Lover with variation in blue

• 3 egg yolks
• 25g caster sugar
• 35g corn oil
• 60g milk
• 70g cake flour
• 1/2 tsp baking powder 

• 3 egg whites
• 20g caster sugar
• 1 tsp lemon juice
• 100g whipping cream
• 20g icing sugar
• 1 tsp instant custard powder

• Icing sugar for dusting

1. Pre-heat oven to 170C.
2. Sift flour and baking powder twice.  Set aside.
3. Use hand whisk, beat egg yolks and sugar until pale in colour.  Add in oil and milk, mix well.  Add in flour.
4. Use electric whisk, beat egg white until foamy, add in lemon juice and sugar in 2 additions until stiff peaks.
5. Fold 1/3 egg white into egg yolk batter.
6. Fold in balance egg white until well combined.
7. Fill in paper cups to almost full.
8. Bake for 18-20 minutes.  I left cakes in oven with door ajar for 5 minutes before removing them to cool completely.
9. To prepare cream, use electric whisk to beat whipping cream and sugar in a bowl of ice water until stiff peaks.  Add in custard powder.
10. Spoon or pipe on cakes when they are cool.  Keep refrigerated.

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Spicing a Breakfast ...or Two

I have never tried my hands at making bread puddings before this, curiosity aroused when I was captivated by the one that I saw at Wendy's.  Hers was looking all bright and cheery.  I made a mental note to try it out one day.  Pretty sure with a nice cup of coffee, it would spice up breakfast.

The opportunity came when I had some leftover store bought bread, the one from a new kid on the block.  I find their bread to have better texture.  My guess was it would do well in the bread pudding, hoping that it wouldn't turn out too soft and soggy.  

And viola,  this was the bread pudding that perked up our breakfast the other day.  I love the bright colors of this pudding. And how the bread pieces are arranged , making it look very neat and pretty (learned this from Wendy too).   I used orange ginger jam, scattered a mixture of craisins, raisins plus some apricots and top it with a dash of mixed spice.  I left the bread soaking overnight and bake it in the next morning for a fresh and warm bread pudding.  

Yummeh! Oh, and we love the crispy peaks too! 

Recipe : Table for 2 or More

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Long Time No Write...

Hello world! Blog has been neglected for quite awhile, in fact gaps between posts are growing wider.  And there's this strange instead of at home feeling while I try to put this up.  Can't help it, finding it difficult to have enough "me" time to spare for this.  I am glad that friends are still dropping by and leaving some words too.

Let me just do a quick share of what we had for breakfast this morning to get my 'engine' started again.  I can't remember how I landed on this recipe.  Somewhat like how with my bad sense of direction, i sometimes end up somewhere which was totally unplanned for.  But this is definitely treasure stumbled upon.    It was indeed a very yummy banana walnut steamed cake.  Thank you Lily of Wai Sek Hong!

Simple ingredients that yielded very soft and fragrant cakes in minutes.  Best part is they are fat free and steamed.  i.e. less guilt!


Recipe
Source : Lily's Wai Sek Hong

Ingredients

• 4 Eggs
• 1 cup Sugar (reduce to 3/4 cup)
• 2 cups all-purpose flour
• 1 tsp Baking soda
• 1 tsp Baking Powder
• 6 Riped Bananas - mashed
• A pinch Salt
• Chopped walnuts (optional)

.
Method

1. Sieve flour together with baking soda, baking powder and salt.
2. Separate egg white and egg yolks.
3. Beat egg whites until foamy then gradually add in sugar, whisk until thick.
4. Add in egg yolks and whisk to combine.
5. Mix in flour mixture and mashed banana, beat until well combined.
6. Pour batter into muffin lined tins/cups
7. Top with chopped walnuts if preferred.
8. Steam for 20 - 25 minutes.

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When Mum Gets Even Lazier...

Of late lunch boxes seem to becoming an 'in' thing. A trend worth catching up with for all the goodness that comes along, healthy and easy on the pocket.  Noticed quite a few recipe books featuring dishes for lunch boxes in the bookstore too.  I love browsing through these recipes, simply because they are normally simple, fast and catch all (if not as much as it can) nutritional needs.  Just the type for lazy me :)

I came across a dish with green beans, pumpkin and chicken while browsing through one of these books.   I looked at it and thought it was quite simple, no problem remembering it (instead of buying the book)...so I thought.  So, that weekend, I bought some pumpkin.  It was also my first experience with pumpkins.  I never quite like the taste but I was captivated by the photo of the dish that I saw in the  bookstore.  Then, came the challenge, I couldn't quite remember the ingredients used!  So, when in doubt, one googles!

There are not that many dishes that comes with this combination.  I used this as reference. Surprisingly, it turned out very well despite an interesting combination of  eastern and western ingredients, butter, sherry  vinegar with fish sauce and soy sauce?? Clashes or complimenting, give it a try to find out...:)

Ingredients

• 500g pumpkin
• 1 1/2 tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 30g butter
• 500g chicken
• 1/2 tbsp sugar
• 3/4 tbsp ginger
• 1 tsp fish sauce
• 2 cloves garlic
• 1 onion
• 300g green beans
• 1 1/2 tbsp rice wine
• 1 1/2 tbsp soy sauce
• 1/2 tbsp thick soy sauce
• 1/2 tbsp lemon juice

1. Preheat oven to 200C.
2. Cut pumpkin into 1’’ chunks. Toss with oil, salt, and pepper.
3. Place on a baking pan and bake for 30-40 minutes, until the pumpkin is tender.
4. When there are about 10 minutes left on the baking of the pumpkin, heat up the wok.
5. Add in butter and let it melt.
6. When the butter begins to bubble and lightly brown, add in the chicken and brown it.
7. Add in garlic, onion and ginger followed by fish sauce.
8. Add in green beans, rice wine and soy sauce.
9. Squeeze in the juice from lemon once beans are cooked.
10. Remove pumpkin from oven.
11. Add pumpkin to the beans and chicken.
12. Dish up and serve with rice.

Notes: 

1. I didn't use as much butter as the amount called for in the original recipe.  The recipe added butter in 2 steps.
2. Recipe stated soy sauce, not sure if just normal or thick.  I added 1/2 tbsp thick soy sauce, didn't like the pale look.
3. I used homemade rice wine instead of sherry vinegar or rice wine vinegar.
4. Instead of sprinkling raw onions (I don't like raw ones), I cooked it together with the garlic.
5. Obmitted basil leave because I had none!

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