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Healthy homemade Nutella

Foong — Sat, 24 Mar 2012 06:11:03 +0000

If you love hazelnuts and chocolate, this ultimate indulgence is definitely something you should not pass up! Store bought Nutella is full of sugar, preservatives, food conditioners and hidden ingredients that you won’t want to ingest a lot of. Besides, it’s not exactly cheap too.

So, why not make your own Nutella or hazelnut chocolate spread instead? You get to control what you put in it and it’s healthier, more natural and tastes just as good, if not better!!!

I made a batch on homemade Nutella or hazelnut chocolate spread recently. Contrary to what you may think, it is SO easy to make!

It involved some roasting, some stove top cooking and loads of blending!

I roasted the hazelnuts for about 15 minutes at 180 degrees Celsius, rub off the skin and place it in the blender. Then, I melted a bar of dark chocolate (get the 80% cocoa, zero sugar type) by microwaving it in a microwavable bowl for about a minute.

Let the melted chocolate cool a bit but not too much or it may harden. Then pour it on top of the hazelnuts in the blender. On the stove, heat up fresh coconut milk, add a pinch of salt, a few tablespoons of honey and whisk till its combined. Blend the chocolate and hazelnuts till smooth before adding the coconut milk mixture. Blend another 5 minutes or so or until it became a smooth rich creamy chocolate mixture.

Spoon it into containers and let cool before refrigerating for several hours for it to firm up. Of course by now you’re probably salivating at the wonderful aroma so I won’t blame you if you sat right down and started spooning heaps of it into your mouth…well, I resisted and let it refrigerate for a few hours. However, after a couple of hours, it is only a pudding-like consistency but I couldn’t resist so I did ate a few spoonfuls of hazelnut chocolate ‘pudding’…one word ‘HEAVEN’.

Anyway, after refrigerating for more than 5 hours, it will have firmed up to a consistency like the store bought Nutella spread. You can spread it on bread, on crackers or heck, you can eat it as it is.

Here’s the recipe proper:

Healthy homemade Nutella
Or Hazelnut Chocolate Spread

Ingredients

2 cups raw hazelnuts
2 cups fresh coconut milk / nonfat milk
(Or 1 cup coconut cream, 1 cup coconut milk)
200g dark chocolate, 80% cocoa, sugarfree
A pinch of salt
3 tablespoons raw honey

Instructions

1. Roast the hazelnuts at 180 C for 15 minutes.
2. Rub off the skin and pour the nuts into the blender.
3. In a bowl, break chocolate into small pieces and melt it in the microwave ( zap it for about a minute)
4.on the stove, pour the coconut milk into a pan, add the honey and salt and heat it up over medium heat. Whisk till it’s well combined.
5. Blend the nuts and chocolate for about 5 – 10 minutes until it became a smooth creamy consistency.
6. Add the coconut milk mixture to the creamy chocolate hazelnut mixture. Blend for another 5 – 10 minutes until it is all well combined and the mixture is a smooth chocolate mixture.
7. Pour into containers and refrigerate for over 6 hours.
8. Use as spread on bread, crackers or eat it as it is!

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Chinese New Year Cookies: Taiwan Pineapple Cakes

Foong — Mon, 16 Jan 2012 17:20:51 +0000

I have this thing for pineapple tarts, pineapple rolls, pineapple cakes, or whatever you call those crumbly pastries stuffed with pineapple paste. I have tried those Taiwan version and it’s by far the best I’ve ever tasted. It beats all those commercial pineapple rolls.

So, I tried making those Taiwan pineapple cakes instead of paying exorbitant prices for them. Can you imagine it was being sold at RM2 EACH? WTF. That’s too much, isn’t it?

Although it takes a bit more work…this is what I got…

These are not bite-sized pineapple rolls but big enough for a second bite! And yes, they are really good!!

I made it from scratch, none of those prepackaged flour or prepackaged pineapple paste please. If you come to think of it, it’s not all that difficult too. For the pineapple paste, all you need to do is to peel and chop the pineapple and winter melon before blending it together. Winter melon? Yep, it’s what made these pineapple cakes different from the normal pineapple rolls. Then, you cook it over the stove, add some sugar, maltose syrup and spices and let it cook, stirring occasionally until it becomes a dark golden sticky mass.

After that, you just refrigerate it. Next, you prepare the dough. That is even easier. Just use a mixer to beat the butter, shortening, icing sugar until fluffy and light. Then add the egg yolks and beat till combined and gradually add the flour and continue beating until you get a smooth, pliable dough. Divide it into two, roll it into logs, cover tightly with cling wrap and put it into the fridge to harden.

Once the dough it hard enough, take it out and divide the paste into 1 tbsp balls. Cut the dough logs into 12 even pieces each making it total 24 pieces. Then flatten it and place the 1 tbsp paste balls inside and pinch it close. Pat it into shape or push it into a square mould, it’s really up to you. Then pop it into the oven to bake.

After its done, just let it cool and store it in an airtight container. Easy and delicious!

Here’s the recipe:

Taiwan Pineapple Cakes Recipe

Pineapple paste recipe

Ingredients

2 large pineapples, peeled, cored, diced (about 4 – 5 cups)
1kg winter melon, peeled, seeded and diced ( about 2 – 3 cups)
1/2 cup soft brown sugar
1/2 cup maltose syrup

Instructions
1. Process the pineapple and winter melon until it is a watery purée.
2. Pour into a pan and cook the mixture over medium to low heat.
3. Stir until the liquid has almost evaporated, then add the sugar to cook for a further 10 minutes.
4. Add the maltose syrup and continue cooking and stirring until its very thick and sticky and of a deep golden color, like amber.
5. Transfer into a container and refrigerate until cool.

Taiwan Pineapple Cakes Recipe

Ingredients

Pineapple paste, the amount you made above
2 1/2 cups cake flour or super fine flour
A pinch of baking powder
A pinch of bicarbonate of soda
A pinch of vanilla powder
6 tbsp nonfat milk powder
400g unsalted butter at room temperature or softened
1/4 cup shortening
1/2 cup icing sugar
2 egg yolks

Instructions
1. Preheat oven to 160C.
2. Mix dry ingredients together.
3. In a separate bowl, beat the sugar, butter and shortening until light and fluffy.
4. add the egg yolks and beat till combined
5. Add half the dry ingredients in and then beat until combined.
6. Add the remaining dry ingredients until you get a smooth soft dough.
7. Divide into two portions and roll into logs. Cover with cling wrap and refrigerate until harden, about 2 – 3 hours.
8. Remove from fridge, cut each of the log into 12 even pieces.
9. Roll each piece into a ball. Take out the pineapple paste and scoop out 1 tbsp of paste to use as filling for each dough ball.
10. Flatten the dough ball, press the filling into centre, pinch it close and roll it into shape or press it into a mould to shape.
11. Place on tray and bake for about 10 minutes until golden brown and turn it over and bake for another 10 minutes.
12. Let it cool first before placing on wire racks to cool.
13. Dig right in and enjoy pineapple cakes hot from the oven!

Enjoy!

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Chinese New Year peanut cookies

Foong — Thu, 05 Jan 2012 05:02:31 +0000

Chinese New Year is just a few weeks away so it’s time to break out the food processor, hand mixer, etc to bake Chinese New Year cookies. One of the cookies I regularly make for CNY are peanut cookies or fah sang pehng / thor thau pneah.

It is rather easy to make but it takes time to roll it into tiny balls before baking. In the olden days, it might take longer because you will need to knead the dough till it’s soft and pliable, which could take hours (although it’s a rather great way to work out your arms!)

Anyway, I used a food processor, I just dump everything in and pulse till it’s done while gradually adding oil. My peanut cookies are different from commercial ones because it’s VERY peanut-ty, with very intense peanut flavour and this year, I even added almonds. For a few of it, I added one small chocolate chips in the scene, just for the fun of it. After all,peanut and chocolates goes really, really well together.

Here’s some collage of how to do it…

Mix the dry ingredients and then pour into the food processor. Add margarine and pulse till combined.

Gradually add oil and pulse alternately until the dough is a smooth, sticky and pliable mass. Remember to scrape down the sides occasionally. Once the dough is smooth and pliable, do not add any more oil or else it would become too soft. Form the dough into little 1 inch balls, use an icing nozzle to indent the circle in the centre and brush with egg wash to glaze.

Pop the tray into the preheated oven and bake for about 8 – 10 minutes until it is a golden brown. Let it cool on a wire rack completely before placing it into airtight containers.

Here’s the recipe for:

CNY melt-in-your-mouth peanut cookies

Ingredients

2 cups flour
4 cups finely ground peanuts
1 cup finely ground almonds
2 cups soft brown sugar or plain fine caster sugar
1 cup margarine
1 cup vegetable oil (approximate amount)

For glazing:
1 egg, whisked
A pinch of salt
2 tbsp water

Instructions

1. Preheat oven to 180C and grease the baking pan
2. Mix the dry ingredients in a large mixing bowl till well combined
3. Pour into a food processor and add the margarine. Pulse till combined, scraping down the sides occasionally.
4. Process the mixture on medium speed while you gradually add the oil, about 2 – 3 tablespoons at a time. DO NOT add ALL of the oil.
5. Pulse till the mixture become a smooth sticky dough. If it becomes a sticky mass before you finish adding all the oil, stop adding the oil.
6. You know it’s ready to be baked when you take a small clump of dough and it is very pliable and smooth enough to form small balls without breaking apart. You need to process the dough till the sugar has all melted and fully incorporated.
7. If the dough is too dry, add a bit more oil. Alternatively, if it’s too soft because of too much oil, you need to add some flour so that it will hold its shape.
8. Shape into balls, indent it with an icing nozzle, brush with the egg ways and then bake in preheated oven for around 8 – 10 minute depending on your oven’s wattage. It’s ready when it turns a nice golden brown color.
9. Let it cool in the pan for awhile before placing on a wire rack to cool completely.

Enjoy!

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Easy Healthy Homemade Apple Butter

Foong — Wed, 28 Dec 2011 13:20:39 +0000

We always have a lot of apples at home. That’s why I have so many apple recipes from apple cheesecake to apple crumble to the decadent apple chocolate cake. But I am not really in the mood to bake cakes these few days…possibly because I don’t want to be the one finishing the cake and ultimately adding inches to my already huge hips. So. Here’s what I did with my apples…

I turn these…

into this…

I have no idea why it’s called apple butter and not apple jam…but if you wanna be technical about it, you can safely call it ultra-cooked apples with spices. It’s great as a bread spread, it’s great as an ingredient in cupcakes and cakes, it’s great even to marinate some ribs for grilling.

So, far, I’ve used it as bread spread and it’s damn good. And healthy too!

I made my apple butter without added sugar since I used Fuji apples that are naturally sweet. So, here’s how you make:

Easy Healthy Homemade Apple Butter Recipe

Ingredients

10 – 15 apples, peeled, cored & chopped finely

1 tsp all spice powder

1 tsp cinnamon powder

1/2 tsp nutmeg powder (optional)

1 – 2 cups brown sugar (optional, I didn’t add any sugar to my apple butter)

Instructions

1. Place all the chopped apples into the crock pot / slow cooker.

2. Set the slow cooker on high for 3 hours.

3. Add the spices and sugar. Stir to combine well.

4. Then set the slow cooker to low and let it do its magic for around 10 hours.

5. Stir the softened apples and leave the lid off.

6. Let the butter cook for several more hours until it is done.

7. Do the saucer test to determine if it is done. The saucer test is simple. Just take a dollop and place it on a saucer. If it starts to become watery, then it’s not done. The apple butter, when done, should be able to stand on a saucer without becoming watery (like the picture above).

8. You can immediately bottle the apple butter (or eat it direct hot from the slow cooker…). It can be stored in the fridge for quite a long time and if you sterilize your bottles and subject your bottled jams to a sterilization method (through hot water bath in a pressure cooker), then it can last unopened for months!

Enjoy and find ways to enjoy your healthy homemade sugar-free apple butter!

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Easy Clam Chowder Recipe

Foong — Sun, 18 Dec 2011 07:15:29 +0000

One of my daughter’s favourite soups is clam chowder. For the longest time, I had always have this misconception that clam chowder must be very difficult and hard to make. I assumed that it takes hours and loads of work to prepare and cook. But it’s hard to find really good clam chowder at restaurants here nowadays. We’ve had horrible clam chowder at different places…some are watery, some tastes like regular mushroom soup, some just taste really weird.

So, my daughter turned two recently and since it’s her birthday (and feeling guilty that I didn’t bake her birthday cake because we got her a Baskin Robbins ice cream cake) I thought, I might as well try my hand at making our own clam chowder, I trawled the net or the recipe and was pleasantly surprised that it’s easy to make and you can even ‘cheat’ by using some canned soup. As usual, I look at the recipes and came out with my own concoction which tastes rather good, if I may say so myself!

All you need are the ingredients, some stir-frying and then you just dump everything into the pot, stir occasionally and that’s it. Easy peasy. No fuss. Simple. Easy. And you get steaming bowls of homecooked clam chowder, enough to feed a family of four and with leftovers too (that I distributed to our neighbours).

You have two options of either using canned clams or fresh clams. But with fresh clams, you may need to soak it and make sure that you get rid of all the sand. Then, you will need to boil it for a few minutes, add some salt and use the water as clam stock.

Here’s a collage of the first few steps…

Please look at the sequence in clockwise. The potatoes are last to go in. After adding in the potatoes, you stir fry it a few minutes before adding the clam stock. Let it simmer till the potatoes are soft, then you add the canned soup and cream. You also add the bay leave and thyme for extra flavours. The clam will have to be minced and added last, it is best to be added just 10 minutes before you serve the soup hot from the stove.

Here’s the recipe proper:

Easy Clam Chowder Recipe

Ingredients

1 can creamy mushroom soup / mushroom potage

2 cups thick cream

1 can clams (remove the clams and minced it, reserve the liquid)

1 bay leave

1 tbsp dried thyme

2 large onions, chopped

2 slices lean bacon (about 100g), minced

3 – 4 potatoes, skinned, cubed

1 cup celery, chopped

2 tbsp butter

Instructions

1. Heat up the pot and add butter.

2. Sautee the bacon till fragrant in medium heat.

3. Add the onions and sautee for a few minutes till the onion is about softened.

4. Add in the potatoes and sautee for a few minutes.

5. Add in the liquid from the can of clams. Let it simmer till the potatoes are softened. If it’s too dry, just add some water but not too much or it may become watery.

6. Add in the canned soup and the cream. Stir till well mixed. Make sure heat is either medium or medium low to avoid burning and do not let it boil.

7. Add in the herbs & celery and let it simmer for a few minutes, making sure it doesn’t boil.

8. After about 5 minutes of simmering, add in the minced clams. Let it simmer for another five minutes and immediately serve. If you do not plan to serve yet, do not add the clams yet. Just turn off the heat and let it stand covered. When you are about to serve, turn on medium heat, add the clams, stir and let it simmer for five minutes or so.

And there you have it!

Easy and simple. But of course, if you want to use fresh clams, you buy about 3 cups of clams, wash it, soak it to remove the sand. Then you boil about 5 cups of water, add 1 tsp salt, boil the clams for a few minutes until the shells open(that’s when it’s cooked) and remove the clams. Reserve the water to use as stock in the soup but strain it to remove any residual sand. If you do not want to use canned soup, you simple need to use 1 cup milk, 2 cups thick cream & 1/2 cup chicken stock. Also add salt to taste.

You can even turn it into seafood chowder by adding squids, shrimps, crab meat and fish. However, the stock you use will have to be 1/2 cup chicken stock & 1/2 cup fish stock. Otherwise, you can boil the shrimp shells together with the clams and use the water as the seafood stock.

Clam chowder is great to eat with toast, as it is or as starter to a larger meal. For us, we eat is as accompaniment to pasta, salad and a side of grilled pork ribs.

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Website crashed again or still using a blogger account?

Foong — Fri, 25 Nov 2011 16:01:06 +0000

I am so glad my websites (and i have A LOT of sites) don’t ever crashed. Not when I get unlimited bandwidth, excellent support and it’s so cheap, you won’t believe it!

Today is Black Friday and there’s this extra special deal that you should grab RIGHT NOW!!! What deal?

Look below:

It says hosting is for $4.95 only each month but today, the price has been slashed! It is ONLY $2.95!!! Yep, that’s barely $3 and you can host your own domain.

I mean, why stick to xxxx.blogspot.com when you can use imfabulous.com or imthegreatest.com as your website address?

So what are you waiting for? Grab this deal NOW!!!

Click here now!!!

Get dirt cheap hosting account here NOW!

You won’t regret it and their service is really good. Trust me. I would know especially when some of my sites are high traffic sites.

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Simple Roast Chicken Recipe You Can Do With Your Eyes Closed

Foong — Mon, 07 Nov 2011 09:24:52 +0000

Having some guests coming over to dinner and you are at a lost of what to prepare? Or you are thinking of something simple and healthy for dinner? Roasting a whole chicken for dinner is actually quite easy and simple. It is healthy and takes up very little time to prepare too. You only need to season the chicken for several hours and then pop it into the oven and let the oven do the roasting.

This roast chicken is delicious and juicy, your guests will be raving over it. It even looks like it’s professionally done and all you need are just a few basic ingredients and an oven. Here is the recipe:

Simple, Easy Roast Chicken Recipe

Ingredients

1 whole chicken

8 tbsp oyster sauce

6 tbsp light soy sauce

8 tbsp honey

1 clove garlic, diced

2 onions, quartered

Fresh rosemary, around a bunch

Instructions

1. Season the whole chicken with the sauces and honey.

2. Stuff the rosemary, onion and garlic into the cavity. Leave some of the garlic and rub it all over the chicken.

3. Let the chicken season for more than an hour or if possible, overnight.

4. Make a few small slits along the sides of the chicken.

5. Pre-heat the oven to 180°C.

6. Pop the chicken into the oven and roast it for about 30 minutes. There will probably be some leftover sauces in the dish where you seasoned the chicken. Keep it as it can be used to baste the chicken.

7. Baste the chicken with the leftover sauces. If it’s not enough, use a mixture of honey and olive oil.

8. Bake the chicken for another 30 minutes.

9. The chicken is done when juices runs clear and the flesh separates easily. Otherwise, use a meat tester. If it appeared uncooked, baste it again and you can continue roasting for another 15 minutes until it is a golden brown. Test it again.

10. Chicken is best served hot from the oven.

You can serve the chicken with some mashed potatoes, fresh green salad and coleslaw. This makes a wholesome, healthy meal suitable for everyone from small children to adults. Enjoy!

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More so-called ‘healthy’ foods to avoid

Foong — Thu, 03 Nov 2011 14:19:11 +0000

A few months ago, I wrote about Diet foods that make you fat and this post is sort of like a continuation of that post. We can never be too careful when it comes to choosing healthy foods especially when shopping at the supermarket. Often, we get cheated by all the advertising hype of how this food is healthier, that food is better or this drink can make you slimmer.

Read on to find out more:

1. Energy drinks

All those caffeinated, carbonated drinks labeled as so-called energy boosters or sports drinks are NOT healthy. And yes, it will definitely sabotage your diet BIG TIME. Why? These are called ENERGY booster for a reason: because it is full of sugar! Sugar is NOT good. We all know how bad sugar is. It causes diabetes, it makes you fat and it gives you cavities. Want a drink after your workout? Try good old fashioned plain water or if you must, make your own green tea.

2. Commercial smoothies

These babies may taste heavenly but let me tell you, it is so loaded with sugar, calories and whatnots, you probably have to workout like mad to burn it all off. And I am referring to those smoothies that was advertised as ‘low fat’, high in vitamins, etc. More often than not, the low fat part was replaced with tons and tons of sugar. Some smoothies were even made with ice cream so you can add in fat to the equation. Want a smoothie? Make your own healthy version at home using fresh fruits, low fat milk and no sugar!

3. Breakfast cereals

Seriously. Some cereal brands, which I won’t mention here, had repeatedly advertised their so-called ‘Drop a pants size in 2 weeks’ challenge just by eating their cereal. Yeah, sure. If you read the fine print, the challenge was to eat a portion of the cereal with low fat milk once in the morning and again for dinner. On top of that, you must also follow that with exercise to lose weight. If you check the ingredients content, the cereal contains high amounts of sugar. I don’t have to tell you why sugar is bad, right?

4. Pasta salad

People often think anything with the word ‘salad’ must definitely be healthy. Wrong. If the salad contains high fat dressing, high sugars and high carbs (the pasta is definitely high carbs!) then you should steer far far away from it. Go for fresh green vegetable salad with a low fat dressing on the side instead.

5.English muffins or plain white bread

Plenty of bread brands (wow, that’s a tongue twister! Say bread brand five times really fast…) like to market their bread as healthy, wholesome, etc. But don’t forget, white bread is nothing but simple carbs. If you must have bread, please go for wholemeal bread, at least it contains fibre and has more complex carbs rather than simple carbs.You can also go for sprouted wholegrain English muffins instead of plain white muffins.

So, there, another five ‘healthy’ foods that are not at all healthy and should be avoided if you are cutting calories and watching your diet. Next, I will post up the foods that you should take for a healthier lifestyle. Till then, stay healthy!

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Art Influenced Food Photography

Lucas — Fri, 14 Oct 2011 16:27:33 +0000

Special guest post from renowned food photographer Lucas Zarebinski:

I have always been influenced by paintings and visual art that incorporates vast number of small objects that make up the final piece. Patterns that emerge from repetition of the same items. I just try to do the same with my food photography at times, finding cool objects with interesting colors and shapes. I simply then spent time making patterns out of them, building towers or just throwing them onto the background until something catches my attention.

When it came around to do the “Haribo Cola” image – I wanted to do a series of photographs of candy. As part of a test ( not an assignment ) I wanted to explore color and shapes. I set out to find jolly ranches, gummy bears, swedish and rock candy. Playing with different items in the studio I started to see something interesting in placing these white/brown candies really close to each other – like they were going against each other , almost like being at war. I wanted to try a different angle for this picture to have a bit more dimension for the items being photographed – but in the end the direct approach seemed to have the best effect.

After deciding on the angle I spent some time moving lights around and thinking about lighting it in a most interesting way. I wanted to emphasize on the texture on the subject without loosing its interesting color qualities. Once the lights were set in the place ( I believe mostly lit from behind ) and the composition was finalized – I got this quite airy and colorful photograph I love going back to. Its often a method on trial and error before you end up with your finished image. You should always try different options of lighting / angles / composition to explore the subject to the max because in the end you will get rewarded.

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Easy Mooncake Recipe

Foong — Fri, 09 Sep 2011 13:07:46 +0000

It’s the eighth lunar month which means the Mid-Autumn Festival is here! To those who doesn’t know what it means…well, it’s also known as the Lantern Festival and the one thing most people (or me to be exact, heheheh..) likes it is because of the delicious mooncakes! This festival falls on the 15th of the eighth lunar month and children also love this festival because of the lanterns!

Okay, enough about the festival, let’s get to the main important thing about this festival: traditional Chinese mooncakes. For the longest time, I love these sweet treats. So I started making them several years ago and was quite successful too but then my pictures were grainy and my mooncakes didn’t look so appetizing.

So, here I am posting another mooncake recipe here. This one is definitely easier and simpler too. And here’s the end result…

Yep, it looks good and yes, it tastes just as good!!

Enough rambling. Here’s the really easy recipe. And if you stay in Malaysia, you will find that you don’t even need to make the filling as ready made mooncake fillings are easily available at most bakery shops.

There are not many ingredients or steps to prepare the mooncake skin. It involved mixing the alkaline water, golden syrup and oil together. Then you sieve in the flour. You then mix it and knead it till it became a soft dough. Cover the dough with a cloth and leave it to stand for at least 3 hours.

After the resting period, you can start using the dough. Knead it and shape it into 30g balls. Roll it out on a floured surface, then wrap it around 110g of fillings (if you are using the big moulds) and then using the mould to stamp out the shape. For smaller moulds, you may need to use 15g dough for 60g fillings.

Then bake the mooncakes for 10 minutes at 170C. Let it cool a while and then lightly brush it with egg wash to give it a glossy shine. Bake for another 10 minutes.

Once baked, let it cool and leave it out to air for at least a couple of days for the skin to ‘settle’. Unlike other baked desserts, mooncakes are only best eaten after a few days and NOT hot from the oven!

So, here’s the recipe for the baked mooncake and using ready-made fillings:

Easy Mooncake Recipe

Ingredients

For the skin:
600g flour
450g golden syrup
180ml peanut / vegetable oil
1 tbsp alkaline water

For glazing:
1 egg yolk
1 tbsp water

Instructions

1. Combine the wet ingredients first.
2. Slowly add in the flour bit by bit until fully incorporated and knead till it became a smooth, soft dough.
3. Let the dough ‘rest’ for more than 3 hours.
4. After the waiting period, shape the dough into 30g balls.
5. Shape the filling into 110g balls too.
6. Roll out the dough and wrap it around the filling. Then use the mooncake mould to shape it.
7. Bake the mooncakes for 10 minutes at 170C and then remove from oven. Let it cool.
8. Brush the skin with egg wash and then resume baking for another 10 minutes.

And you get your very own homemade mooncakes!!!!

I will post up a recipe for ping pi mooncakes or snow skin mooncakes next.

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