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I am only lucky once with mini baked mooncakes and remember last year the skin was quite hard even after a few days. After a test bake this year, I’m definitely more ready to do a bigger batch of 31 pieces x 58g each.

I feel the traditional baked mooncakes looked best with the traditional patterns, somehow those cute rabbits, flowers doesnt pop up well. Somehow I realise I only have small mooncake moulds like 55g and doesnt have bigger ones. So it’s going to be shopping time again!

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My recommended proportion of skin and filling is always 30% of skin to 70% filling.

Ingredients:
Hong Kong Flour 116g
Golden Syrup 66g
Peanut Oil 30g
Alkaline Water 1/2 tsp

Egg Wash:
1 Egg Yolk
1/4 tsp Oil
1/4 tsp Milk

Method:
1. Combine golden syrup, oil and alkaline water together well using a small whisk.
2. Add in sifted Hong Kong Flour (I’m using Prima brand).
3. Combine to form a dough and transfer to cling wrap and wrap well.
4. You will find the dough is sticky and very soft now which is perfectly fine cos it will stiffen up once the flour absorbs the liquid ingredient.
5. Leave the dough aside for 4 hrs.
6. Start to wrap your mooncakes as per usual.
7. Lightly spray on the mooncakes (not direct, a 90° angle so the droplets doesnt hit the mooncakes surface directly).
8. Bake at 160° for 10 mins.
9. Leave to cool for 15 mins.
10. Apply egg wash lightly with a brush.
11. Bake for another 160° for 10 mins.

Started this year baking with 公仔饼! Didnt have much luck previously but this year I’m lucky! The pastry is perfect that it’s already soft the next day. Gotten a new mould and love how the shape looks like. New baking tools never fail to motivate me!

I tried 2 batches – Cake Flour and Hong Kong Flour and Hong Kong Flour is the to-go choice!

Ingredients:
42g Golden Syrup
20g Peanut Oil
1/4 tsp Alkaline Water
72g Hong Kong Flour (I am using Prima brand)

Egg Wash
2 tbsp beaten egg
Few drops of oil
Few drops of milk

1) Mix golden syrup, peanut oil and alkaline water well
2) Add in sifted flour
3) Use a scraper to form a soft dough
4) Cover surface with clingwrap and leave aside for 3 hrs
5) Mould dough into various shape or into moulds
6) Bake at 160 degrees for 10 mins
7) Bring out to cool for 10 mins
8) Lightly brush with egg wash
9) Bake again at 160 degrees for 12 mins or until golden brown

I cant really remember where I got the recipe from so I cant give credit to the owner.

I have not done baked mooncakes for years. Aint too happy with the color, this year with more time to plan literally plan which day to bake which type, what paste to use, the amount of paste to use and who is it for. I used 2 types of paste this time, Salt & Sweet Lotus Paste and Honey Osmanthus Lotus Paste. The Salt & Sweet Lotus remind me largely of Tau Sah Piah while the Honey Osmanthus gives a light refreshing scent.

I like that the skin which is not too sweet hence the color isnt too dark (sugar syrup).

I was hesitating whether to attempt again but well, some recent departure (not related) led me to think when it is the next time. Humans are so prone to procrastination, thinking that there will always be opportunity but sometimes things are so unexpected that leave you no time for “next time”.

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Recipe and Method from Kwang Cheong Thye
300g Hong Kong Flour
200g Mooncake Syrup
80g Peanut Oil
1/2 tsp Lye Water

Method:
1. In a plastic bag, measure mooncake Syrup, Oil and Lye Water. Twist tight the plastic bag and give it a good shake.
2. Measure in Hong Kong Flour and twist tight the plastic bag and give is another a good shake.
3. With one hand holding the twisted opening, use ur palm to combine the dough in the plastic bag till the dough leaves the plastic bag clean.
4. Leave the dough in room temperature aside for at least 2 hrs.
5. Measure the skin and dough to your mooncake mould size.
6. Bake at 200 degrees for 5 mins and bring out to rest for 5 mins before applying egg wash.
7. Egg Wash – 1 egg yolk + 1 tsp mooncake syrup and 1 tbsp water
8. After brushing egg wash, bake at 180 degrees for another 10-12 mins.
9. Skin will mature after 3 days of leaving in a container

Yr 2020 has changed a lot of people’s lives, it has put a big test to us, drastically changed the way we live or to re-live, the way businesses are run.

It is an unfortunate pandemic, I’ve to say in a way I’m grateful, giving me the opportunity to spend limited time with my family, we’ve all learn to be more tolerant towards one another, the 2 months circuit breaker has all of us learning to live with one another 24 hours, planning shopping list so as to reduce going out and planning meals. I’ve cooked a lot more, attempted new dishes, baked again.

Daily routine from spending 2.5hrs on travel to now resting more, cooking more, feeding the family better and a more relaxed and calm oneself. No more “essential” communication, to now focus well, working more effectively, more thoughts on how to improve work quality.

Finally I have the time to start planning my mooncakes early this year, I have a whopping 7kg of different lotus paste this year so excel sheet drawn up, recipes re-look, counting the no of mooncakes I need is so much fun! Shopping for new paste, new moulds, new packaging and a brand new set of MyFlavors gel coloring is just so exciting! I started by baking Shanghai mooncakes, and now I have snowskin and baked too!

ShopnBake is re-load with lots of new tablewares, the full range of Chefmade quality baking tools, accessories etc. Do check out!

https://www.facebook.com/ShopnBake/

Best served after an overnight chill in the fridge, it’s either you like or you dont like the burnt taste. Well, a good dessert for the occasional treat.

I checked a few recipes and most of them use either 200g or 220g  cream cheese so I modified slightly to use up all the 250g cream cheese I have.

250g cream cheese
3 eggs
20g Cake Flour
95g caster sugar
140g whipping cream
1 tsp vanilla bean paste

1. Remember to bring out the cream cheese to soften it.
2. Using a handheld mixer, soften the cream cheese with caster sugar.
3. Add the beaten egg and mix well after each addition.
4. Add in whipping cream followed by cake flour and vanilla bean paste
5. Bake at 220 degrees for 30 mins and grill the top for 3-4 mins for the burnt effect.

Need something really sweet .. ok, not that super sweet, it’s reasonably sweet! So it’s brownies!

It’s tough to get ingredients during this CB, flour is out, sugar is out. I make a trip to PH during on 1st May to get some ingredients and is lucky to get some, but no choice had to take double portion of all so I didnt have to make frequent trips. On another note, I’m happy to replenish ingredients as it mean I’ve been baking! almost 3 times a week to put food on the table for breakfast or tea time. Use some good old recipes and tried some new ones too!

Did a search for brownies and most needed brown sugar which I cant find AGAIN! So glad to find one using normal sugar. I had no Valrhona chocolate so I used Bakeway dark converture chocolate and the brownies turn out decent!

I also love the new pink ceramic dish that I’m bringing in lots of them now. Check out http://www.facebook.com/shopnbake for pretty bakewares and kitchenwares!

Recipe adapted from
https://wendyinkk.blogspot.com/2010/11/triple-chocolate-brownies.html

Ingredients:
166g Dark Chocolate (I used converture)
66g butter
66g sugar
1 tsp vanilla extract
2 eggs
40gm plain flour
66g chocolate chips
Handful of toasted almond nibs

1. Preheat oven to 140/160C
2. Place dark chocolate and butter into a mixing bowl over a pot of hot water.
3. Stir gently to melt the chocolate and butter.
4. Remove from the hot water pot and add in sugar and vanilla extract.
5. Add in eggs and mix well.
6. Sift in flour and mix well.
7. Put in 2/3 of chocolate chips and almond nibs and mix well. (I forgot and add in all!)
8. Bake for 25 mins or until skewer comes out clean.

Notes:
– Rem to oil the baking tin.
– Overbaking will give you a more cakey brownie.

For now, the craving is fixed!

I hope everyone is safe and well. Within the short 2 weeks of circuit breaker in Singapore, we all begin with work from home and home based learning. We all begin learning to wear a mask once you step out of the house, sanitise your hand and at home, start cracking our head planning what to cook, what to eat. You no longer have the luxury to just pop by market or supermarket as and when you like to buy just one item. You are suppose to stay at home! The sad state is seeing empty shelves, not able to get the brand you usually used and while you attempt not going out, you cant get a delivery slot.

So much said, yesterday our PM just announced the circuit breaker extended so another 40 days to go. Bring out all your to~do recipes and bake! Take this opportunity to try new recipes and of coz bake for your family. Well, cakes are now not essential items so what could be better than baking it ourselves. It doesnt like a bad idea afterall!

Rock buns are not new! That’s a recipe in one of the Home Econs text book donkey years ago. I forgot how easy it is to make and how good they are till I saw someone baking it.

Recipe:
(makes approx 20 pieces)
(A)
200g plain flour
2 tsp baking powder
1/2 tsp salt
100g butter

(B)
100g sugar (*note)
100g raisins (*note)

(C) Mix together:
1 egg
3 tbsp milk
1 tsp vanilla essence (*note)

Method :
1) Sift flour and baking powder, add salt. Rub in butter till fine breadcrumbs.

2) Stir in (B), followed by (C). It should feel a little sticky, but not wet (like muffin).

3) Scoop a tbsp of batter and drop on lined baking pan. Bake in preheated oven 185C ~ 190C for about 15 to 20 mins (last 5 mins I increase temp to 200C for better browning)

Recipe courtesy of Fong Kitchen

Many fellow bakers has since stop blogging and moved on to Instagram/Facebook but not me, this is THE place where I document down my baking journey. It’s THE place where I look back and see how and where I have been.

Enough of that cos it’s the Lunar New Year again and no excuse not stepping into the kitchen and start baking! Morever this year I have new toys to play with!

These are new moulds that I brought in this year, not your usual size of pineapple but each weigh auspiciously 28g. I love the moulds, they are easy to use and this improved version allow you to adjust the height of the mould. I also like how they can be take apart to wash.

I’ve just open a new round of orders (New designs added too), take a look at ShopnBake and place your order today. Not forgetting the moulds is suitable for making both baked and snowskin mooncakes!

I did kept myself busy with lots of crochet work thou. Did scarves, beanies and blankets for charity donation – a hobby that you dont sweat over it.

Planning small portion bakes this year, do miss those days which I bake in quantities. I enjoyed the planning and baking process.

Kicking off this year with Salted Egg Butter Cookies. Have heard much about Jenny’s Butter Cookies from HK, I’ve not tried it personally yet. This cookies is not too crumbly on the outside, slight crunch and almost melt in the mouth. And definitely simple with just 3 types of flour and just icing sugar.

I have baked a batch without salted egg using SCS butter but feel that it just lack the punch of butter, probably Golden Churn Tin packaging will do the job much better.

Recipe largely adapted from
http://bakingmom80.blogspot.sg/2015/11/copycat-jennys-bakery-cookies-version-2.html?m=0

I adjust the proportion of butter and icing sugar and added salted egg powder.

Ingredients
120g butter
35g icing sugar
45g plain flour
30g bread flour
25g rice flour
25g Salted Egg Powder, I used Knorr Brand

Method
*preheat oven at 160C

1. When the butter is semi-soft, using hand whisk, whisk together with sugar until fluffy.
2. Fold in sieved flours and salted egg yolk powder until well combined.
3. Transfer to piping bag and pipe out desired shapes onto lined baking tray.
4. Bake at 160C for 16mins.

Notes:
I baked at 160 degrees for 20 mins and find them too brown so do watch your own oven temperature.

It’s indeed been a long long while. While baking have really slow down and it’s always the usual aka family’s favourite like butter cake, fruit cakes etc so that somehow does not call for a blog post.

Nevertheless, I’ve finally made some kaya! absence of the real Pandan leaves thou cos it’s in the evening I decided to prepare for the next day breakfast.

3 eggs
100g gula melaka
100g caster sugar
350ml coconut milk
1tsp Pandan Paste

1. Chop up the Gula Melaka and together with caster sugar, whisk them into the eggs till sugar melts.
2. Add in coconut milk and mix well.
3. Double boil the mixture over another pot of hot water and use a whisk to stir throughout 1 hr.
4. The kaya will gradually thicken up, reduce to 1/3.
5. Cool till slightly warm and use a handheld blender to achieve a smooth texture.

This will give you a medium size tub of Kaya. I usually separate the Kaya into small containers so you can keep them longer.