Kitchen Corner

September 10, 2015

Snowskin Mooncake

Not sure what motivate me to make mooncake this year. After flaky spiral mooncake then Shanghai mooncake follow by traditional baked mooncake then now snowskin mooncake. 

I don't really eat them after made but I am blessed to have a group of guinea pig on every Thursday cell fellowship. No matter good or bad the food that I have experimented, they got to swallow them all. 

I have tried two different snowskin mooncake recipes and this is the second one I like and should say it is successful as it has a soft skin even after stay in the fridge for few days. Just return the mooncake to room temperature for 5 minutes and we got to a nice soft mooncake to enjoy. 

This good recipe must be from a trustable and humble blogger Happy Home Baking. Please go to her blog for better recipe description. 

Recipe source from HHB

Makes 6 mini snowskin mooncake 


37g cooked glutinous rice flour
25g icing sugar
12g shortening,
45ml cold water
180g white lotus or black sesame lotus or tiramisu lotus (portion and roll into balls with 30g each)

* for matcha flavour - Replace cold water with hot water + 1/2 teaspoon matcha powder then chill for about 30 minutes or until very cold.
* for coffee flavour - Replace cold water with hot water + 1/2 teaspoon granulated coffee then chill for about 30 minutes or until very cold
* for vanilla flavour - mix cold water with 1/4 teaspoon with vanilla bean paste then add into the flour mixture. 
* for red tea flavour - soak 1 red tea teabag with 70ml hot water then measure out 45 ml red tea and chill in the fridge until cold.

Shift the cooked glutinous rice flour with icing sugar until well combine. Rub in the shortening with finger tips until the mixture turn crumbly. Add in the cold water and lightly knead to form a smooth dough. Divide into 6 portions with 20g each. 

Place a piece of cling wrap on the working surface, place a dough on the cling wrap and fold in the cling wrap then use a rolling pin to roll out the dough to a flat disc about 7 cm diameter. Tear off the cling wrap and place the dough on hand and wrap in the lotus filling. Roll into a ball shape then coated with some cooked glutinous rice flour. Place the dough into the mould and press to form pattern. Unmould and place in an airtight container then chill in the fridge. Before serve, place at room temperature for for 5 minutes and enjoy.

August 31, 2015

Shanghai Mooncake

After reading a few different mooncake recipes, I notice Shanghai Mooncake is the easiest one for me. My first tasted Shanghai Mooncake was few years back from my good friend Jane.

I still remember how tasty her Shanghai Mooncake. I miss her a lot really. Those day she freeze many good stuffs that she bake for me then she will bring all in one time when she took leave to visit me. What a blessing!!

This mooncake is very tasty as the pastry is totally different from the traditional mooncake. The buttery pastry is so fragrant to go with the less sweet lotus paste. I served the cell group and everyone thumbs up. Definately make this again not only for mid autumn festival but all year round.

Recipe adapted from my favorite blogger eileen

150g plain flour
50g icing sugar
25g milk powder
12g custard powder
3/4tsp baking powder
50g shortening
25g vegetable oil
1 medium egg
216Lotus paste
216 Sesame Lotus paste

1. Mix all the dry ingredient together until well combined.
2. Rub in the shortening with fingers tip. Then gradually add in the vegetable oil. And finally mix in the egg.
3. Divide the dough into 12 portions at 29g each. Flatten each dough and wrap in the fillings.
4. Egg wash the pastry and bake in a 180C preheated oven for 20 minutes until golden brown.

Purple Sweet Potato Cheese Bread

Using root vegetables is really a good idea to make our bread softer and fluffier which we don't have to add any chemical agent for homemade bread.

I have been using my comfort root vegetables recipe for years such as potato, sweet potato, pumpkin and purole sweet potato and this time I like to give a try on my favorite food blogger recipe, eileen. I replace the potato to purple sweet potato. 

The bread is very soft and  fluffy. As it will be served as our dinner roll and sandwich bun, I sprinkle  some cheddar on top for extra texture. Will keep this recipe as another choices of root vegetable bread making in our menu. 


300g bread flour
130g purple sweet potato (steamed  and mashed) 
50g caster sugar
1/4 tsp salt
17g  whole egg
8g yeast
80g fresh milk
50g unsalted butter

Add all the ingredients in a bread pan except yeast and fit it into the bread maker. Turn on the bread maker. Choose program 11 and press the START button. Knead for 15 minutes. Restart the bread maker and start from program 11 again and add yeast this time and continue for the kneading process until machines stop.

Turn off the bread maker then take out the bread pan and cover with cling film. Let it proof for 1 hour.

Divide the dough into 9 equal pieces about 70g. Cover with cling wrap and rest for 10 minutes.

Roll each dough into a smooth and round ball shape. Place them on a baking tray attached with baking paper. Cover with cling wrap and proof for 1 hour.

Preheat the oven to 190C. Egg wash the dough and sprinkle with some cheddar cheese on top. Bake for 20 minutes on the lower rack.

Take out the buns from the oven and transfer the bread on a wire rack and tear off the baking paper to cool.  

August 29, 2015

Traditional Mooncake

I am not sure what has motivate me on making mooncake this year. As for me, I don't enjoy mooncake very much or may be just had a piece during the actual day of mid autumn festival. When I passed by a baking supply shop recently, I saw many people was grabbing their mooncake ingredients and mould ready to make their very best products for family, I curious! I even heard some lady said making moon cake is actually very easy because nowadays many ready lotus paste, we just need to make the mooncake skin. That I curious too! I hop over my most respect and favorite blogger Happy Home Baking website and took a look and read through her recipe. Then my hand start itchy and try to make some. Here came out my very first attempt of traditional mooncake.

I start with a small mould as I afraid I couldn't handle the dough well. I am quite enjoying in the process of making. Rolling and shaping is fun actually. The texture is nice as I manage to wrap it with thinner skin. With super low sugar lotus paste, my husband and cell group members enjoy very much.

Very glad I could make it and people enjoy it although I didn't. I must say the quality not as good as those restaurant or branded mooncake. Theirs are really fine products whereas my mooncake is definately very homemade. However, it is good to experience the process.

For better recipe description, please visit HHB

Hong Kong flour 水仙粉 100g
Golden syrup 70g
vegetable oil 20g
Alkaline water 2 - 3g
Lotus paste 420g
Melon seeds 40g

Combine the golden syrup, vegetable oil and alkaline water in a bowl. Mix in the Hong Kong flour 水仙粉 with a spatula fold them until become a smooth dough. Cling warp the dough and chill for overnight.

Mix the lotus paste with Melon seeds then divide into 13 portions, about 35g each.

Divide dough into 13 portions, about 12g to 13g  each. Prepare a cling wrap line on a working surface. Place a dough on the left side and fold the cling wrap from right to left cover the dough.  Use a rolling pin to flatten it to a round disc shape about 8 cm diameter. Open the cling wrap from left to right, take out the cling wrap together with the flatten dough and place on the balm of your hand. Tear off the cling wrap and shape into a ball.

Place the ready ball dough into a mooncake mould to press and release on a baking tray with lined baking tray.

Spray some.water on the ready bake mooncake and bake in 180c preheated oven for 10 minutes at middle rack. Take out the tray from the oven and let them rest for 15 minutes at room temperature.

Egg wash the mooncake and place them back to the oven continue to bake for 15 minutes.

Let it cool on a wire rack when done. After completely cool down then store in an airtight container to leave for 3 days before serve.

August 24, 2015

Ogura Layer Cake

There are some extra ogura cake left on my previous bakes of profusion cake 缤纷香卷. There are quite messy and broken pieces. However, it is a waste if just throw them away. So I decided  gather them together to make a very small cake in about 5 inches wide and height. To give a nice tasty texture, I go for my favorite lemon curd dressing and sandwich them together with fresh cream.

This little cake tasted very light and refreshing. Imagine the cool and light texture of ogura cake with the lemony curd and accompany with some fresh cream which I don't feel to stop any bite after another, just like eating cloud.

The uneven structure of the layered cake looks quite nice too although they were previously messy and in broken pieces. Now they looks lovely and tasty. 

How I put them together:

Whip 200ml fresh cream with 1 tablespoon confectional sugar and a teaspoon of vanilla extract. Keep in the fridge and ready to use.
For the Lemon Curd,  please refer to Lemon gateau recipe. Half the portion for this little cake will do.
On a serving plate, connect and join the broken pieces of strips cakes into spiral circle pattern (pink color first). Apply some fresh cream and a layer of lemon curd. 
Second layer, join the brown color cakes and apply some cream and lemon curd then the third layer join together the grreen cakes. Cover the whole cake with fresh cream then keep in the freezer until the cream harden. Pour leftover lemon cud on the cake and spread evenly. Garnishing with some berries and chill in the fridge  and ready to serve. Best serve cold.