Monday, August 18, 2014

Mooncake Biscuits/ 公仔饼(香化饼)

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I was lucky to receive few gifts from few blogger friends. The gift bag includes fish wooden mould. Therefore I make used of it and making this fish shaped mooncake biscuits. Thanks to Joceline for sharing such great recipe.



Recipe adapted from Joceline of Butter.Four & Me
Mooncake Biscuits/ 公仔饼(香化饼)
Ingredients:
~Biscuits
350g all- purpose flour (sifted)
230g Sugar syrup/golden syrup
100g Peanut oil
5g Alkaline water (1 teaspoon)
150g Lotus paste

~Egg Wash
egg yolk + 1 tablespoon fresh milk, mix well and strain.

Method:
1. Mix sugar syrup, peanut oil, alkaline water and lotus paste together till well combined.

2. Add in the sifted flour into the syrup mixture. Use a spatula to mix and form to soft dough. Cover and let it rest for at least 3 hours.

3. Measure dough to about 30g and roll it into a ball and dust some flour. Shape by pressing firmly into fish mould. Unmould and place it on the lined baking tray. Decorate fish eye with red bean.

4. Baked in preheated oven at 160C for 10-12 minutes. Remove and leave to cool for about 10 minutes. Apply egg wash with a soft brush. Then bake the biscuits again for another 15-20 minutes or until golden brown.


5. Place on rack to cool completely before store in container.

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For upcoming Mooncake Festival I'm taking orders for Mooncake Biscuits, Purple Sweet Potatoes Jelly Mooncake and Dragon Fruits Mooncake. 

No artificial coloring
No preservatives
Low sugar, Low fat 

For those who resident in Kuching area interested to place order, please inbox me at vivianagpang@hotmail.com
Purple Sweet Potatoes, fresh milk filling with pumpkin yolk.


Dragon fruits, black sesame filling with pumpkin yolk


Friday, August 8, 2014

Rich Chocolate Cake 浓浓巧克力蛋糕

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Who can resist rich chocolate cake? After reading this post from Pink Lady immediately I baked and tried. Love the rich chocolate ganache between the layers. I found that the cocoa sponge cake is a bit dry. If happen to bake will use the sponge cake as in Chocolate Mousse Cake 



Adapted from Pink Lady 
Rich Chocolate Cake 浓浓巧克力蛋糕
Part I: Cocoa Sponge Cake
Ingredients:
(A)
20g cooking chocolate
60g hot water
30g cocoa powder

(B)
4 yolks
20g sugar
50g vegetable oil
30ml water

(C)
120g cake flour
1½ teaspoons baking powder
½ teaspoon salt

(d)
4 whites
50g sugar
¼ teaspoon white vinegar (or lemon juice)

Methods:
1. Add cooking chocolate with hot water into a heatproof bowl. Using double boiler method melt the chocolate. Add in cocoa powder and whisk to combine. Set aside to cool.

2. Whisk yolks and sugar till well combine. Add in vegetable oil and water. Mix well.

3. Sift in dry ingredients from (C). Whisk to combine.

4. Add in chocolate mixture from step 1. Whisk to combine.

5. In another bowl beat the whites till foamy. Add in ½ portion of the sugar. Beat till glossy. Add in the rest of sugar and vinegar. Continue beat till stiff form.

6. Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

7. Pour into 8-inch round pan with removable bottom (do not line with paper and do not use non-stick pan). Bake at 130C for 35 minutes. Increase the temperature to 150C and bake further 25 minutes.
* Adjust temperature according to your oven.

8. Once cooked remove from oven. Immediately invert and leave to cool. When cake is cool, remove from mould.  Divide the cake into 2 layers.


Part II: Chocolate Ganache and decoration
Ingredients:
120g Dairy whipping cream
210g chocolate (Belgium chocolate)
45g butter

Method:
1. In a mixing bowl, add in all the ingredients. With double boiler method, melt the chocolate mixture. Once most of the chocolate melted remove from heat and continue stir till form smooth paste. Leave aside to cool before use for decoration.

2. Place the 1st layer of chocolate sponge cake on working surface. Pour about 1/3 portion of ganache on top of cake. Spread evenly.

3. Place 2nd layer of cake and gently press to secure with the ganache. Pour the rest of ganache from top and cover the whole cake. Keep the cake inside fridge to set. Decorate as you wish. Enjoy!

*The ganache will thicken as it cools.

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For those who resident in Kuching area interested to place order, please inbox me at vivianagpang@hotmail.com



Friday, July 25, 2014

Pumpkin Steamed Buns (南瓜包子)

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I prefer pumpkin steamed bun instead plain one. Since my kids dislike having pumpkin on its own, adding inside steamed bun is a great way to get them eat. They like burger therefore I prepare these flower buns to go with homemade chicken patties. With this recipe you can shape them into mantou or any other shapes you prefer.

Hungry baby... can't wait!
Adapted from Copycake Kitchen with changes
Pumpkin Steamed Buns (南瓜包子)
Yield 12 pieces; 65g each
Ingredients :
200g pumpkin (steamed and mashed)
80g castor sugar
5g instant yeast (1¼teaspoon)
100-110g water

450g pao flour (I used all-purpose)
½ teaspoon baking powder
½ teaspoon double action baking powder
22g shortening (I used corn oil)

Method:
1. In a big mixing bowl add in pumpkin puree, sugar, yeast and about half of the water. Stir to combine.

2. Add in pao flour, both baking powder and gradually add in the remaining of water. Mix with chopsticks until mixture resembles coarse meal.

3. Hands on and knead till form into dough. Add in oil and continue knead till smooth. Cover and leave aside for about 1 hour.

4. Divide into 65g each and shape into ball, set aside to rest for 15 minutes. Shape into flower as shown in the pictures.

5. Put the shaped buns inside steamer (without heat) to rest for 30-45 minutes (or until the dough is springy to touch).

6. Start steaming from cold water with medium heat. Once the water boiled, steam further 8 minutes.


7. Once the steaming time is over, off the heat. Leave the steamed buns inside the steamer for few minutes before open the lid.


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For those who resident in Kuching area interested to place order, please inbox me at vivianagpang@hotmail.com



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