Red Bean Pastry

Have some left over red bean filling in the fridge..search around any good snack for the monster on afternoon tea time.

Saw this beautiful fan pastry recipe, the outcome is great and easy to prepared.

Adapted: Kitchen Flavours

Fan Pastry

Water Dough

120 gm flour
1/4 teaspoon maltose or golden syrup
20 gm sugar
35 gm shortening
65 gm water

Oil Dough

100 gm flour
60 gm shortening

Filling

400 gm red bean paste

Method :

Water Dough : 

Mix all the ingredients to form a smooth dough. Divide it into 16 parts of 15 gm each.

Oil Dough : 

Mix all the ingredients to form a smooth paste. Divide it into 16 parts of 10gm each.

Filling : 

Divide the red bean paste into 16 parts of 25 gm each.

Method to assemble:

1. Wrap the oil dough with water dough.
2. Roll out the dough into thin sheet. Then roll it up like Swiss Roll. Repeat this step one more time. Let it rest for 10 minutes.
3. Flatten the above dough and wrap the filling in.
4. Roll out the dough flat using a rolling pin. Along the round edge cut the pastry into 8 equal portions about 2.5cm thick. 
5. Twist the edges into petal shapes. Egg wash twice and stick some black sesame seeds at the centre.
6. Bake at 200C for 20-25 minutes.

If the doughs is wet, especially the Oil Dough. Added about 1-2 tablespoons flour to the Water Dough and about 2-3 tablespoons flour to the Oil Dough.  

      

          

Flaky Swirl Mooncake

                             

First attempt to make flaky swirl mooncake, the result is good but the  outcome of the swirl is not perfect. Because of the lazy rolling, must roll it more longer to get nice swirl. But definitely is a keep recipe for Mid Autumn Festival. The original recipe is with yam flavour with yam paste filling but I'm replace it with pandan flavour with green tea paste and lotus paste.

Adapted : Anncoo Journal 


(Make 20 pieces)

Water Dough

250 gm Plain flour
65 gm Shortening
50 gm Warm water + 30g sugar = stir well
50 gm Corn oil

Method: 

1. Put corn oil and water in mixing bowl together with flour and shortening. 
2. Mix well and let it rest for 15 mins. Divide water dough into 10 portions.

Oil Dough

150 gm Plain flour
75 gm Shortening
1/2 teaspoon Pandan essence 

Method:

1. Combine oil dough ingredients together. Divide oil dough into 10 portions.
2. Dough mixture should a little sticky, add a little corn oil if you find the dough is a little dries.

500 gm paste filling = divide into 20 portions, each filling 25 gm. (use any type of filling you prefer)

Method for assemble:

1. Wrap water dough with oil dough inside.
2. Roll out into long shape about 6" long and roll up Swiss roll style.
3. Flatten length wise, roll out dough a little longer and roll up Swiss roll style again.
4. Cut each dough into half. (total 20 dough)
5. Lightly flatten dough and overturn with the cut side facing down.
6. Roll out dough lightly and evenly, wrap in paste filling and seal the ends.
7. Bake at 200C for 15 mins.

             

Mooncake Biscuits

                        

My monster favourite mooncake biscuits. Been making two characters...piggies and rabbit with green tea paste and lotus paste.

Adapted from : Anncoo Journal

Makes 20 to 22 pieces 

(skin : 30 gm and filling 20 gm)

450 gm Hong Kong flour (sifted) or low protein flour

270 gm Sugar syrup/golden syrup

9 ml Alkaline water

113 gm Peanut oil

Egg wash : 1 egg yolk + 1 tablespoon fresh milk, mix well and strain

Method: 

1. Mix sugar syrup, alkaline water and peanut oil to combine.
2. Sift Hong Kong flour in a large bowl, make a well in the center and pour in the sugar syrup mixture. Using a rubber spatula to mix and form a soft dough. Cover and rest for 20 minutes.
3. Divide the green tea paste or lotus paste into 20 gm and shape into ball.
4. Lightly dust some flour on the table and knead the dough again till smooth. Measure each dough to about 30 gm and roll it into a ball.
5. For each dough, place it on palm and flatten with fingers to form a round dough, wrap the dough skin around the filling and shape it into a ball. 
6. Shape the ball to a variety characters mooncake biscuits. (I'm using a chopstick to make all the shaping)
7. Place it on the lined baking tray, do not place it too closely.
8. Baked in preheated oven 160C for 10 minutes and take it out, rest to cool down for about 10 minutes before egg wash with a soft brush. Then bake the biscuits again for another 15 minutes or until golden brown.
9. Cool down completely before store them in an airtight container.

           

Mocha Jelly Mooncake

                           

Another choice of mooncake for Mid Autumn Festival. Love the taste and texture. The original recipe is using 3 in 1 sachet coffee but I replace it with mocha mixture.

Adapted from : Simple Recipe 

For the jelly egg yolks

125 ml water
50 gm sugar
1 teaspoon agar-agar powder
2 knotted pandan leaves
60 ml thick coconut milk
1/2 tablespoon custard powder
1/8 teaspoon orange-red colouring
Equipment: Ball ice-cube trays (jelly egg yolk mould)

Method:

1. Bring water, sugar, agar-agar powder and pandan leaves to boil. Lower heat and add coconut milk, custard powder and colouring. Stir with a hand whisk and continue to cook until it thickens. Once the mixture starts to bubble, turn off heat and pour into the moulds.
2. Pour the jelly mixture up to brim of the lower ice tray and cover with the upper tray. Expect the mixture to overflow from the top. Place a heavy object on the ice tray to keep the cover in place and leave jelly to set completely, about 20 minutes.
3. Refrigerate for a further 30 minutes before removing the jelly egg yolks from the mould. Leave in a bowl for later use.

For the filling

3 teaspoon cocoa powder
1/2 teaspoon Nescafe
2 teaspoon sugar 
250 ml water 
1/2 tablespoon agar agar powder
1 tablespoon cornflour( mix with 1 tablespoon water)
Equiment : Jelly mooncake filling mould 


Method: 

1. Cook mocha mixture with agar agar powder and water will it dissolved. Add in corn flour mixture and cook for a while.  
2. Pour half the mixture into jelly mooncake filling mould, leave it half set place the egg yolk on the center and pour the remaining mixture to cover..  
3. Leave till it set, remove from the mould and set aside.

For the jelly skin

3 teaspoon agar agar powder
3 teaspoon instant jelly powder
80 gm sugar
160 gm coconut milk (mix with 240ml water)
2  tablespoon evaporated milk
2  teaspoon corn flour
2  teaspoon water

Method: 

1. Cook agar agar powder. instant jelly powder and sugar with coconut milk and water until they are dissolved.  
2. Mix evaporated milk and corn flour with water.  Add into agar agar mixture and cook till well combined.
3. Stir with hand whisk and continue to cook until it thickens.

To assemble the mooncake

Pour 3 to 4  tablespoon of the jelly skin mixture to the mooncake moulds respectively and add the prepare fillings.  Pour in the jelly skin mixture till full.  Leave to cool and chill in the fridge.  

Mini Snowskin Mooncake

                               

Mid Autumn Festival is around the corner, first time try to make this mini snowskin mooncake about three years ago. The monster love it so much because they prefer snowskin instead of traditional. Been making it for every year with different  flavour. This year I'm trying four flavour mini snowskin mooncake for this coming festival.

Adapted from : Happy Home Baking

I'm using characters mould but the result is not good as traditional mould
You can use any type of mould you prefer. I'm half the amount of ingredients to make it 6 pieces for each flavour.

(Make 12 pieces)

75 gm cooked glutinous rice flour
50 gm icing sugar
25 gm shortening,
90 ml cold water (replace with any flavour you prefer)

360g lotus paste (replace with any flavour you prefer)

Method:

1. Sieve together cooked glutinous rice flour and icing sugar into a mixing bowl. Rub the shortening into the flour mixture with fingertips until a crumbly mixture forms. Add cold water to the mixture and knead for a couple of minutes to form a soft dough. Do not over work the dough.
2. Leave dough in the fridge for about 15 mins. (You may skip this step.)
3. At the mean time, divide the lotus paste into 30g portions and shape into balls. (Note: used a ratio of 40% dough to 60% filling for my 50g mooncake mould.)
4. When ready, divide snowskin dough into 20g pieces. Shape each dough into a ball. For each dough, place it on palm and flatten with fingers to form a round dough about 5cm in diameter. Wrap the dough skin around the filling and shape it into a ball. Seal the seams.
5. Dust mooncake moulds (diameter 4cm, for 50g mooncake) with some cooked glutinous rice flour. Place the wrapped dough into the mould and press the mooncake out. Make sure the surface of the dough in contact with the patterned-face of the mould is smooth. Store mooncakes in fridge for up to 1 week. Leave it under room temperature for about 15mins for the skin to soften before serving.

The four flavour 

1) Matcha flavour - replace cold water with: mix 1 teaspoon of matcha powder with 90ml of hot water. Leave to cool and then chill in fridge for at least 30mins before using for the skin and I'm use green tea lotus paste for the filling.
2) Chocolate flavour - replace cold water with: mix 1 teaspoon of cocoa powder with 90ml of hot water. Leave to cool and then chill in fridge for at least 30mins before using for the skin and add 1 tablespoon of cocoa powder to the lotus paste to make the cocoa filling.
3) Mango flavour - replace cold water with same amount of mango juice for the skin and I add some mango bits and mango juice on the lotus paste to make the mango filling.(must put the mixture of mango lotus paste in the fridge at least one hour before, if still sticky add some cooked glutinous rice flour to make it more easy for the wrapping) 
4) Strawberry flavour - replace cold water with same amount of fresh strawberry juice (blend from fews fresh strawberry to make the juice) for the skin and I add some fresh strawberry juice with strawberry bits on the red bean paste to make the strawberry filling.(must put the mixture of red bean paste in the fridge at least one hour before, if still sticky add some cooked glutinous rice flour to make it more easy for the wrapping) )