Red Bean Filling

Red Bean Filling

400g Red bean
200g Sugar
160g Oil
37g   Cooked glutinous rice flour
37g   Melon seeds

Method:

1. Rinse the red bean and soak for at least 3 hours, or overnight.
2.  Use a large pot, add red bean and water to cover and cook on medium-high heat. Bring it to boil. Reduce heat and simmer until tender. 
3. Drain out the red bean with a slotted spoon. Transfer into a food processor and grind into a smooth paste. Pass through a fine sieve if you want the finest texture.
4. Use a non-stick frying pan, combine the red bean and sugar. Cook over medium heat, until the sugar dissolves completely. Add in 1/3 of the oil at a time, combine well until the oil is incorporated well between adds. Stir constantly and cook until the red bean is thickened. 
5. Remove from the heat. Let cool completely. It’s ready to use. 
6. The puree can be stored in an air-tight container and keep in fridge up for 2 to 3 weeks, or stored in the freezer for longer time.

Cotton Cheese Cake

Cotton Cheese Cake

6" round pan

Ingredients:
100g cream cheese( room temperature)
20g unsalted butter
15g Caster sugar
85g milk
2 egg yolk
10g Corn Starch
25g Cake flour

2 egg whites
1/2t  lemon juice
40g caster sugar
Method:

1. Preheat the oven to 180°C (356°F) (Top and bottom heat, no fan force)
2. Whisk cream cheese, butter, caster sugar and milk till smooth over a warm water bath.
3. Remove from the heat, add yolks and whisk
4. Sift flour and fold into mixture.
5. Whisk whites at low speed till foamy add in lemon juice and beat at high speed till      

    bubbles become very small but still visible.
6. Gradually add sugar and beat till just before soft peaks.
7. Fold whites into batter 1/3 at a time.
8. Pour into cake pan and tap the pan on the counter to release air bubbles
9. Bake on the bottommost rack in a preheated 185 degree C oven (top and bottom heat, no     fan force) for 15min, lower to 120 degree C for 35-40 mins and turn off the oven and     

    leave cake in the closed oven for 30mins. Open the door of the oven slightly at the end of     the baking for 10mins for cake to cool.

Hard Doll Mooncake

Hard Doll Mooncake

About 14 dolls mooncake

Ingredients:
Low protein flour 350g
Golden syrup      230g
Oil                         80g
Baking soda          1 tsp
Alkaline water     2 tsp

Method:

1. Mix golden syrup, oil and alkaline water until well combine.
2. Sift in the low protein flour and baking soda into the mixture.
3. Rest for 5 hours.
4. Mold it with your favourite doll.
5.  Preheat the oven, bake with 180 degree for 10 minutes then take it out and cool it about 10 to 15 minutes.
6. Finally, brush with egg glaze and cook in the oven for another 10 to 15 minutes until it turn to golden colour.

Coffee Filling

Coffee Filling (makes about 200g) 


Ingredients:
25g Unsalted butter, softened at room temperature 
50g Sugar
3 Egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn Condensed milk
40ml Cream, containing 35% fat
60ml Coconut milk
20g Plain flour
15g Custard powder
10g Tapioca flour 
3 tsp Nescafe powder

Method:

1. In a small bowl, combine flour, custard powder and tapioca flour. 
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking) 

Green Tea Filling

Green Tea Filling (makes about 200g) 


Ingredients:
25g Unsalted butter, softened at room temperature 
50g Sugar
3 Egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn Condensed milk
40ml Cream, containing 35% fat
60ml Coconut milk
20g Plain flour
15g Custard powder
10g Tapioca flour 
3 tsp Green tea powder

Method:

1. In a small bowl, combine flour, custard powder and tapioca flour. 
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking) 

Chocolate Filling

Chocolate Filling (makes about 200g) 


Ingredients:
25g Unsalted butter, softened at room temperature 
50g Sugar
3 Egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn Condensed milk
40ml Cream, containing 35% fat
60ml Coconut milk
20g Plain flour
15g Custard powder
10g Tapioca flour 
3 tsp Cocoa powder

Method:

1. In a small bowl, combine flour, custard powder and tapioca flour. 
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking) 

Milky Custard Filling

For the Smooth and Milky Custard Filling (makes about 200g) 


Ingredients:
25g Unsalted butter, softened at room temperature 
50g Sugar
3 Egg yolks, roughly beaten (I use 1 whole egg)
1 tbspn Condensed milk
40ml Cream, containing 35% fat
60ml Coconut milk
20g Plain flour
15g Custard powder
10g Tapioca flour 

Method:

1. In a small bowl, combine flour, custard powder and tapioca flour. 
2. In another bowl, beat butter and sugar with a wooden spoon until light and combined. Beat in egg yolks gradually till combined.
3. Beat in condensed milk, cream and coconut milk.
4. Sift the flour mixture into the egg yolk mixture and mix till combined.
5. Pour the mixture into a heat resistant container and steam over medium heat for 25 minutes, with stirring in every 5 minutes. Set aside for the mixture to cool slightly.
6. Knead the custard while still warm (I wore a powder free and food grade glove) until smooth.
7. Wrap custard in cling wrap and chill in refrigerator till required. (Custard mixture can be kept in the fridge for up to a week before baking) 

Buttery Mooncake Pastry

For the Buttery Mooncake Pastry

Ingredients:
100g unsalted butter, softened at room temperature
30g shortening
90g icing sugar
1 egg, roughly beaten 
220g plain flour
35g custard powder
1/4 tsp baking powder 

For the Egg Wash:
1 egg yolk + 1 tbspn milk, mix well

Method:

1. Using an electric mixer, cream butter, shortening and sugar until light and fluffy. While beating, add beaten egg gradually and beat till well combined.
2. Sift flour, custard powder and baking powder into the butter mixture and mix till incorporated. Using your hand, mix mixture together and combine them to form a dough.
3. Wrap the dough with cling wrap and let it rest in the fridge for at least 1 hour.
4. Divide the custard filling into 20g each and the pastry dough into 30g each. Shape each into balls. Set aside.
5. Using lightly floured hand, flatten a portion of the pastry dough into a round disc. Place a custard ball in the middle of the flattened dough. Enclose the custard filling inside the pastry and roll them into smooth balls.
6. Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Unmould and arrange on lined baking tray.
7. Preheat oven to 175C or fan forced 160C. (I preheated mine to 180C)
8. Brush mooncake gently with a thin layer of egg wash and bake for 25 minutes. (At the 22nd minute, I took out the mooncake and apply another thin layer of egg wash, then bake for another 3 minutes.)
9. Allow the mooncakes to cool slightly on the tray for 10 minutes before transferring to a wire rack to cool completely.
10. Allow mooncakes to rest in room temperature before serving. The mooncakes are cookie-like when freshly baked and will develop into moist and tender pastry after subsequent days.

Note:
- The pastry dough should not be too thin or you will not get a cookie-like pastry.
- You can chill the shaped mooncake before baking. Doing this will also help to retain the     

  shape better.
- If not consuming the day it is baked and prefer a crispy crust, you can heat it in the oven at   160C for 5 minutes first.
- Baked Buttery mooncake can keep at room temperature for up to 3 days. Beyond that   

  have to keep in the fridge, for up to 3 weeks. Heat in oven at 100C for 10 minutes to get    

  the crust to be crispy before consuming. 

Traditional Mooncake Dough

Ingredients:

About 240g dough   

Dough

75g All purpose/plain flour

75g Hong Kong flour

1/4 tsp Soda bicarbonate

90g Golden syrup

1 tsp Alkaline water

25g Olive oil

 Glaze

1 yolk + 1 teaspoon of water

Method:

(Preheat oven to 180 Degree Celcius)

1. Mix olive oil, alkaline and golden syrup.
2. Fold in the flour, soda bicarbonate and mix to a dough.
3. Rest the dough for 15minutes (this helps in the elasticity of the dough).
4. Divide the dough into 60g each.
5. Flatten the dough and wrap the filling into it slowly, stretching the dough little by little until all the filling has been covered by the dough.
6. Dust the mould by sprinkling with a little flour i.e. sprinkle the knock out the excess.
7. Put the ball of mooncake into the mould and press it firm (but not too hard).
8. Knock the mooncake out of the mould and arrange on the tray.
9. Spray some water on the mooncakes and bake until light brown (about 8 to 10 minutes, depending on your ovens).
10. Remove the mooncakes from the oven and brush with the egg yolk glaze.
11. Continue baking for another 8 to 10 minutes or until the mooncakes turn golden brown.
12. Place mooncakes on cooling rack.
13. When cooled, turn the mooncakes upside down and keep it in an airtight container for a minimum of 3 days before consuming it.

** Water is sprayed before baking to prevent cracking of the skin**

** Storing the mooncakes upside down is to allow the mooncakes to 回油 or 'huí yóu' or             'return oil' and  have that natural glaze on the skin**

** If you wish to add nuts, you can mix about 50g of it into the 300g filling before dividing the     filling into 60g balls**

** If you wish to add yolk, wrap 1 yolk into 60g of the filling before wrapping it up with the     

   dough**

Golden Syrup

Golden Syrup

About 1300g

Ingredients:

1 kg                 Sugar
750 ml            water

4 pcs               Lemon slice

Method:

1.    Sugar, water and lemon slice cook until the sugar melted and boil.

2.    Turn to low heat and cook about 1 ½ hours to 2 hours until it turn into golden colour.

3.    Put a table spoon of the syrup into a bowl of water, if the syrup do no separate can can be touch then it is done.

4.    Put it in a bottle after cooling down.

5.    The syrup can be used after 2 weeks in room temperature. (Do not put it in the refrigerator. 

Chocolate Hokkaido Cupcake

Chocolate Hokkaido Cupcake

12 pcs cupcakes

Ingredients:

Egg yolks                             4pcs

Milk                                      80g

Corn oil                                60g

Cocoa powder                     20g

Low protein powder             80g

Egg white                             4pcs

Castor sugar                        90g

Cream of tartar                    1/4tsp

Chocolate topping = 2tbsp cocoa powder + 3tbsp hot water mix well.

Add in the cocoa mixture into150g topping cream

Method:

1.    Put egg yolk, milk, corn oil in a bowl, whisk and add in sieve flour and cocoa powder, mix well.

2.   The icing add three times to the egg white (first when foaming, second when more delicate, third when see the lines), whisk until still peak.

3.   Pour the meringue in the the egg yolk batter in three portions and fold well.

4.   Pour into the cups 80% full.

5.   130 degrees for 20 minutes and continue with 150 degrees for 20 minutes then 160 degrees 25 minutes.

  

Pandan Layer Cake 2

Pandan Layer Cake

9” round cake pan

Ingredients of cake:

Low protein flour                            120g

Icing                                               120g (80g)

Milik + 2 tbsps pandan juice          100ml

Eggs                                               6 pcs

Vegetable oil                                  80g

Baking power                                 2 tbsps
Vanilla essence (optional)              1 tsp

Method:

1.  Put egg yolk, milk, corn oil in a bowl, whisk and add in sieve flour and baking powder, mixe well.
2. The icing add three times to the egg white (first when foaming, second when more delicate, third when see the lines), whisk until still peak.
3. Pour the meringue in the the egg yolk batter in three portions and fold well.
4. 175 degrees for 10 minutes and continue with 150 degrees for 50 minutes.

Ingredients of Pandan Kaya:

Water                          900g

Agar-agar powder      1 ½ tsp
Instant jelly                 1 tsp

Sugar                         120g (115g)

Butter                         75g

Salt                             3/8 tsp

Pandan juice              120g

Coconut milk              360g

Huen kwee flour         105g

Method for Pandan Kaya:

1. With the medium heat, mix water, agar-agar powder, sugar, butter, salt and pandan juice cook until boil.
2. In another bowl, mix coconut milk and huen kwee flour.
3. With the low heat, sift into (1) and mix until it become thick.   

Fresh Fruits Tart

Fruits Tart

Ingredients of crust: 

200 gm plain flour

25 gm cake flour

125 gm butter

55 gm icing sugar

1 egg yolk

a dash vanilla extract

Method: 

1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in egg yolk, beat over low speed. Add vanilla extract, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough.
4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough. Each crust about 25g - 30g.

Recipe adapted from Christine's  

Ingredients of Pastry Custard Cream (Crema Pasticcera)

250 ml of whole milk

5 tbsp. of white sugar

3 egg yolks

1 tbsp. of cornstarch

2 tbsp. of plain flour

1 tsp. of vanilla extract or vanilla bean paste

Method:

1. Heat your milk  and sugar in a saucepan just until below boiling point.
2. Whisk your flour, starch and egg yolks until smooth and pale in color.
3. When the milk is warm, temper your egg mixture by adding it slowly while whisking.
4. Cook the mixture on medium low, whisking continuously until thickens. Shut off the heat. Add in vanilla extract.
5. Wrap it with cling film, touching the warm custard. Let it cool in the fridge.

Recipe from Zataya Yummy 

Ingredients of Cream Custart:

1 tbsp Plain Flour (I use 2 tbsp)
1 tbsp Cornstarch
4 tbsp Sugar
200 ml Milk
1 Large Egg
1 tbsp Butter
1 tsp Vanilla Extract

Method:

1. Add the flour and cornstarch into a bowl with egg and mix into a paste.
2. Heat the milk and sugar below boiling point, add in the mixture and stir into a smooth mixture.
3. Cook over medium heat and until thickens.
4. Finally, add in the butter and vanilla and stir well. Cool your custard before using as filling. 

Recipe adapted from Glazed