SHANGHAI MOONCAKE

I have never taste shanghai mooncake before.looking at the recipes use pastry to make the dough and easy simple step to make. first attempted to try.when out of the oven, I took one cut into 4 and finished all..I do not use salted egg yolk.Over is still taste nice without yolk.

SHANGHAI MOONCAKE

Filling ingredients;
1100g lotus paste
16 salted egg yolk
60g melon seed
preparation;
1.rinsed salted egg yolk and drain,then soak in rice wine for 10 minutes to remove the smell.steam over
  high heat for 8-10 minutes.leave to cool before use.
2.clean melon seed and bake until fragrant.use 40g for filling and 20g for topping.
3.mix lotus paste with 40 g melon seed,divide into 70g each,a total of 16 portions
4.clench it tightly and wrap in salted egg yolk,then knead it round.

Pastry skin
300 flour
40g custard powder
110 castor sugar
110g margarine
1 egg
1 tbsp syrup
1/2 tsp vinegar
1/4 tsp ammonia powder powder
adequate banana essence (optional)
Method;
1.sieve flour and custard powder on table then make a well.
2.plac sugar,margarine,egg,syrup,vinegar,ammonia powder and banana essence into well,knead till sugar melts
3.stir in flour around the well and knead evenly to becomae apastry dough.divide into 55 g each and flattenit,then wrap in lotus paste,seal the edges at the bottom.
4.brush with beaten egg (beat 2 egg yoilk with 1 tbsp oil,then filter  through a sieve)sprinkle some melon seed on top slightly press on the dough.place in a preheated oven,bake for 190-200 degree c till yellowish,about 10 minutes.
5.remove and brush with second layer of beaten egg,then bake again till golden brown.

GREEN BEAN MOONCAKE

Today I wrote down the secret recipe to share with everyone.I don't think many people will interest in making this teochew traditional green bean mooncake.Second or third generation of teowchew do not know how to make or have eaten this greenbean mooncake.This recipe  will be lost,I asked my eldest sister permission to let me pass the recipe ,we can't bring it to our grave.It pain staking taking down the notes and the processed of making it.I try my very best taking down the notes .

GREEN BEAN MOONCAKES

Ingredients;
3 kg green bean
2 kg of sugar
maltose sugar 2 tbspful
4 cup water ( 1 liter)
Pork lard 1 rice bowlful
a few drop of yellow colouring.

For filling; 1 kg red bean paste,roll into a small ball,flatten a bit.

First before making this greenbean mooncake,you must have this plastic mould ,.without this you mould,you can't make it.This was left by my late mother,we have only 10 left.In the early 70, a few teochew aunty bought the plastic mould from bangkok and sold to them.In the year 2012,my father sister-in law and two relative accompany my dad back to this hometown ,teng hai.In guandong Province,In a town of shantou,a few  shop  sold this plastic mould during the mid atumn festival when my dad was there.My dad do not bought any,since all the children are not interested making this green bean mooncake.

The picture on top,is cooked green bean.Cook the green bean in a big pot with more water,bring to a boil,reduce to medium heat,cook till every grain of the green bean till puff up,but not split open or overcook.Drain,put into a big bamboo tray,pour in some,use hand spread the bean thinly and evenly put in the open air to dry in the hot sun for a week or more day to dry.Take a few green bean in your hand rub the bean together if easily split into two.Move to the next step

If you have the traditional stone grinding,put a hand ful in the hole and turn and push the stone handle till it split in two.If you do not have,use a rolling pin,put a handful on the table top and roll still it split in two.fan off the skin. The less skin the better,have a clean yellow bean.Cannot use the bean to cook the lek tau suan for this mooncake,it a failure,we have try it.

We took the split green bean to a indian shop who specialised in grinding any spices to powder.We told the indian man to grind a few time in order to get the finest powder. have to use the finest wire mesh to sieve through.discard the rough bit.and weight the powder.Roughly near 2 kilo green bean
powder. You have know how much the powder is,then only you know how much to cook the syrup.
This is the important  step

In a big , high pot.add in the sugar and water bring to a boil,switch to medium low heat,using long wooden spoon to stir till tiny bubbles appear.add a few drop of yellow coluring

Keep stirring till biggest bubbles appear,do not cook to a caramelise stage,add in the pork lard and maltose sugar .keep stirring.next step, how to check whether it was ready or not.

Take a bowl of water to check,drip a drop of the cooked syrup into the bowl.it should not be dispersed and should be a soft dough that can be push.( check a few time to get the soft dough)
The most important step  to determined your green bean powder.

Remove the pot of cooked syrup and put into a big basin of tap water,keep stirring till is cold and turn to a thick paste. If really too thick,take half a cup of hot water add in and stir to combine well.
The cold syrup should be thick,soft like.let it cool.Make a day ahead or make on the same day

In a big basin add in the green bean powder,the cool cook syrup,use hand to rub till resembles
breadcrumb mix evenly combines

 Take a small batch of the mix green bean powder on the table top,use a big heavy rolling pin and roll over the green bean really flat use some strength,push to the top make sure the green bean powder

all have been roll flat a few times.then take a big bamboo tray with medium holes ,put the ready roll green bean powder on to it,use hand to rub and as well sieve to a loose powder.(make a few batch)

ready to assembles,take the plastic mould outer cast,put in some green bean powder,add a small ball
of red bean paste,flatten.( forgot to take a picture of it.).

 take some green bean flour put on top,use one finger to level it,put the top cover mould .

push the surrounding flour aside ,use your right palm put on the top and press down with some strength and at the same time use left hand to turn round,press one time,turn round to make sure the green bean mooncakes is firm enough.

use both left  and right thumb to push down the top and slowly lift up the round mould.
use two finger lift the bottom two sides and put into a big round bamboo tray,becareful when lifting,cos the edges will loose a bit.

Heat a big wok with some water ,cover the lid and bring to a boil.Use a round aluminum tray with hole,put a pieces of clean cotton cloth,arrange the green bean mooncakes and space it and put in to steam for 3-5 minutes.Don't over steam,it will crack .(cut a pieces of the cloth to the size of the tray.)

on another  table top place two layer of white cotton on it,once it cook left to cool for a 1 minutes and
place pcs by pcs on the white cotton cloth.let it absorb the heat and cool thoroughly before packing into boxes.Dip a toohpick with some red colouring and dot on the top.

packed into boxes and kept in the room temperature for a few day,after that kept in the fridge.it can last a month.eat it cool,very nice and moist,You can reheat by steaming for a min or two .Came out,very soft.Don't copy my picture and gave credit to my blog.

MILKY MOONCAKE

For this mooncake paste,I use chickpea to make the mooncake filling The result came out taste good
and is more cheap than the lotus seed. The chickpea paste and the pastry skin is my first attempt to make it.I love it.The chickepeas paste look alike lotus paste.In taste not much different.

MILKY MOONCAKE

Ingredients; for pastry skin (25g)
60 g icing sugar
70g margarine /butter
1/2 tbsp golden syrup ( I used 1 tbsp)
30g-40g water
1 tsp vinegar
1/2 tsp soda bicarbonate
140g flour
35g custard powder

Method;
1.sieve flour and custard powder
2.whisk icing sugar,margarine and syrup evenly.Add in water and whisk evenly.then mix in vinegar,soda bicarbonate.slowly mix in the flour mixture to become soft  pastry.Dvide pastry 25g
3.Flatten pastry,place a filling on top.lightly push the pastry up,so that the filling is fully wrapped.
4.put the dough into mould and press it hardly.knock the four sides of the mould,unmould and place
it on baking tray.keep a distance in between of them.so that all the cakes are fully baked.
5.brush with egg,Place in a preheat oven at 190-200 degreec till lightyellowhish about 10 minutes.
remove and brushwith the second layer of beaten egg,set aside  for 5-10minutesthen bake again till golden brown,

CHICKPEA PASTE FOR MOONCAKE

Ingredients for filling (24g)
375 g chickpea
370g coarse sugar ( I use 300g)
250g oil
1 pcs ginger
40g flour
30g oil
25g almond slice (optional)
25g melon seed   (optional)

Caramel
1 tbsp sugar
1 tbsp oil

Method;
1.rinse and flatten ginger.Deep fry ginger in 250g oil till ginger floats up.discard ginger and leave to cool.Make this a day before cooking chickpeas.
2.rinse and soak chickpeas in water overnite.drain the chickpeas.In a big pot,add  more water and chickpeas,bring to a boil,switch to a low heat and cook until the chickpeas is soft .drain and use hand to rub off the chickpeas skin. Mix the flour and 30g oil into paste.set aside.
3.blend chickpeas with sugar in blender while it is still hot into a smooth paste ,put aside.

To cook chickpeas;
1.Add 1 tbsp oil and 1 tbsp sugar in pot/wok,fry till the bubbles appear and caramelize.Add in chickpeas paste and stir fry over medium high heat,add in oil for few times,continueto stir frying till non sticky,Add in the flour paste and fry till non sticky paste.drag a pit with a spoon handle to make sure it will not split from sides.set aside for overnite before use.

SNOW SKIN GREEN TEA MOONCAKE

The first time I make this snow skin mooncakes  and also the first time I eat  it.The snowskin mooncakes are really easy to make and do not require any baking.Using the cooked glutinous rice flour resulting in a very soft mochi like texture.Mid autumn festival is coming near.

SNOW SKIN GREEN TEA MOONCAKES

Ingredients; for the pastry skin
100g koh fen ( fried cooked glutinous rice flour)
100g icing sugar
30g shortening ( crisco brand)
130ml ice cold water
1 tbsp green tea powder

Filling;
300g lotus paste (  I bought the ready make)

Method;
1.sift the koh fen,green tea powder,icing sugar  togehter into a mixing bowl
2.add in shortening and rub with the flour mixture till resembles breadcrumbs.
3.gradually add in the chilled ice water slowly and knead to form a soft dough.
4.cover and let the dough rest for 20 minutes.
5.shape the lotus paste filling to a ball scales 23 g.and the dough portion 25g.
6.Place the dough skin in between two plastic sheet.roll it out into a disc.wrap in a ball of filling.
seal it and round into a ball,then dust with the cooked glutinous rice flour or koh fen evenly,shake of any excess.
7.put the dough into mould and press it hardly.knock the four sides of the mould,unmould it.
 put into the fridge  overnite.
Note;Buy the ready cooked glutinous rice flour called koh fen In packet of 500g for RMR 4.00 plus.
         you can fry your own glutinous rice flour,in a dry wok using low heat to stir fry till the flour is
         light and cooked.Use a heavy bottomed wok,don't burnt the flour at the bottom.constanly stir
         fry.

TAU SAR PIAH

Very flaky tau sar piah ,I make this myself  and I didn't know is was that easy to make at home. Well,
I will make this again,and make the salty filling for this tau sar piah.This is a sweet mung bean filling
recipes from victoria bakes.

TAU SAR PIAH

Ingredients; water pastry
100g all purpose flour
50g shortening ( I used lard)
50g water

Ingredients;oil pastry
100g plain flour
65g shortening ( I used lard)

For filling;
200gmung bean soaked overnite,steamed and mashed
125g fine sugar
100g cooking oil
1 tsp salt
3/4 tsp white pepper
5 shallot sliced thinly

Direction;
1.start by preparing filling;combine sugar,salt ,mashed mung bean and white pepper in a large bowl,mix well.
2.heat oil in wok,stir fry the shallot till fragrant and lightly browned.remove fried shallot and chop to   pieces and grind it then set aside for later use.(use the same oil for frying the mung bean)
3.stir in  the mung bean mixture,stir fry till becomes dry and able to form a ball.remove from heat
and stir in the fry shallot,mix well.cool completely .Divide the filling into 6 portion.
making the pastry skin;
1.Mix all ingredients of water pastry in a bowl,mix and knead into a soft ball doughDivide into 6 ball
and set aside.Repeat the same for oil pastry.
2.wrap a portion of oil pastry with water pastry,seal edges and shape into ball.
3.flatten with rolling pin into a long oval shapes,swiss roll the dough,repeat this process for 3-4 times.
4.after the final roll out into a long oval shape,swiss roll the dough,repeat this process for 3-4 times.
after the final roll out,roll dough into a round disc and place portion o filling on top and seal edges and shape into a ball,flatten lightly with a rolling pin chop with desired stam red colouring.Preheat the oven at 180 c and bake for 20-25 minutes.Remove from oven and let cool
Note;lightly flour your hand when handling the dough if it too soft.

GREEN BEAN MOONCAKE

This green bean mooncake was make on 16sept 20013 by my eldest sister with the help of my second brother ,me and my daughter.it has been many year my mum do not make this mooncake.Only my eldest sister knew  how to make ,she use to help my mum,Not notes,passed by mouth.I asked my sister to show the step of making this mooncake. it was supposed to post before the mooncake festival.who know, the next day my dad passed away and at the same time my mum was in coma.
As usual ,I woke up at 5.00 am to prepared my son breakfast.the phone rang at 5.30 am, I picked up the phone,in my heart I knew is a bad new,My sister voice told me my mum have  just passes away,7 th october 2013. On 10th oct 2013 finally she was put to rest.this grrenbean mooncake is to remember her. Not many people know to make this mooncake.Is a traditonal teochew mooncake .Unfortunatly I lost the note.Will post the recipe later on.

YAM MOONCAKE

 This pastry dough was taught to us by my father.He learned this pastry dough when he was a helper in the kitchen,as what he told us,1n 1950 and 1960 this pastry only make for wedding dinner.I am giving this recipe ,I will try my best to explain.you can use the pastry to make curry puff and add any filling you like.

YAM MOONCAKE

Filling;

1 1/2 kg yam ( buy the thai yam )
500g sugar
1 rice bowl shallot oil

peeled the yam,wash and cut into slices,steam over high heat till cook and mashed into paste.Heat the wok with 1 rice bowl of oil,add in shallot and deep fry until fragrant.discard the shallot. Add in yam paste and sugar keep stirring till the paste is thick  can be formed into a ball.off he heat .cool first and
take about 35 g yam paste and roll into a ball . keep in the refrigerator before use.

Water dough;
600gm plain flour
100 gm shortening
250 ml water
4 tbsp cooking oil
2 tbsp sugar.

Mix all the skin dough ingredients in a big bowl till the batter into a smooth dough.put aside.if a bit dry,add a tbsp of water.put aside.

Shortening dough;
Plain flour 350 gm ,cooking oil 14 tbspoonful mix together to form a dough, if the dough is dry add some oil so the dough can roll into small  ball.adjust it

Method for rolling the dough;
Water dough 50 gm         shortening dough 25 gm
1.Wrap the shortening dough with the water dough.
2.flour the table top,Flatten the wrap dough into square with stick rolling pin.
3.Fold into a letter ( it should have 3 layer)
4.roll it out into long thin layer sheet and roll like a swiss roll and using a knife to cut into 2.
5.take  a pieces of cut dough face up and use your hand to flatten round shapes,can seen layer on the surface of the dough,use a rolling pin to roll it bigger enough to wrap the yam filling.
6.be careful not to roll too thin or too thick,make sure the surface layer is in the middle before you wrap.so you can to seen the layer from top to bottom.
7.Heat enough cooking oil to cover using medium low heat.don't wait for the oil to get hot.put in the yam mooncake when the oil is just getting warm and lower heat to fry till slight brown.Have to fry for half an hour in order to get the crispy skin.You can reheat in the oven the next day to get crispy skin.