Shanghai Mooncake

Can made 9 pcs

Ingredients:

For the skin:
250g Salted Butter (room temperature)
40g Icing Sugar
30g Egg (weight the egg yolk first)
100g All Purpose Flour
85g Low Protein Flour
15g Milk Powder ( can replace with cheese powder or do adjustment in the low protein flour)
25g Custard Powder

For the filling:
315g of the Filling Paste ( about 35g each)
9pcs Salted Egg Yolks (rinse with wine for 15 minutes, bake in the oven for 7 minutes with 120C)

For the egg wash:
1tsp of Egg White
1  pc Egg Yolk
10ml Milk
*Combine well and sieve 
*Can add in some lemon yellow colour

Method for skin:
1. Combine together the all purpose flour, low protein flour, milk powder and custard powder.
2. Whisk the butter and icing sugar, add in the egg (do not over whisk the mixture, over whisk will caused the crack line on the surface after baked)
3.Sieve in the flour mixture and mix it until it became a dough.
4.Divide the dough into 9 small pcs.
5 Bake with 160C for 30 minutes, take out the mooncake and cooling it then brush the egg wash (can brush for 2 times) and bake for another 15 minutes.

Cranberries Cookies

Ingredients:
200g Salted Butter (softened)
100g Icing Sugar
1/4tsp Vanilla Extract
300g All Purpose Flour
40g Dried Cranberries (chopped) (I used 50g)

Method:
1. Cream the butter and icing sugar until smooth.
2. Add in the vanilla extract.
3. Add in the all purpose flour in low speed until well combine.
4. Add in the dried cranberries.
5. Shape the mixture and keep in the  freezer for 1 hour.
6. Slice it and transfer it to the baking tray.

Recipe from Miki's Food Archived.

Portuguese Egg tart

For 10 pcs tarts
Ingredients for the egg mixture:
40g Granulated sugar
110g Milk
1 egg (about 55g)
1 egg yolk (about 15g)
180g Whipping cream

*10 pcs frozen tart shells

Method:

1. To make custard filling, mix the sugar and milk until the sugar is dissolves.
2. In another bowl whisk the egg and egg yolk till smooth, do not over whisk the egg mixture. 
3. Add the milk mixture into the eggs mixture mix it until well combine. 
4. Add in the whipping cream and whisk until smooth.
5. Sieve the mixture for 3 times to have a smooth mixture.

5. Preheat oven to 200C and bake for approx 20-25 minutes on the middle tray of middle bottom tray (cook until crust is golden brown). Line baking tray with aluminium foil, shiny side up.

Recipe from tinrry

Baked Chocolate Mooncake

Ingredients:
mooncake skin
113g flour
18g cocoa powder
85g golden syrup
25g peanut oil
1/2 tsp alkaline water

Method:
1. Mix the syrup, oil and alkaline water together until well combine.
2. Sieve flour and cocoa powder in a bowl. Make a well in the center and pour in the syrup mixture. Mix it and form a dough. Rest for 30 minutes.
3. Bake at preheated oven 170C for 10 minutes. Leave the mooncakes to cool for about 15 minutes. Then bake again for another 10-15 minutes.

Recipe from anncoojournal

Green Tea Baked Mooncake

Green Tea Baked Mooncake 绿茶烤皮月饼

*makes 4-5

120g Hong Kong flour

10g Japanese green tea powder

85g special mooncake syrup

25g cooking oil

1/2tsp alkaline water

~400g white lotus paste filling, add a bit green tea powder

Roasted kuachi

Method

1. Mix syrup, oil and alkaline water in a mixing bowl, stir to combine.
2. Add in flour and green tea powder, mix and combine to a soft dough. Set aside to rest      for several hours or overnight.
3. Scale green tea dough at 45g each and lotus paste filling at 90g each, and roll into ball. (based on medium plastic and spring mooncake mould). If you prefer to add some nuts, add the roasted nuts with lotus paste before weight it.
4. Flatten the green tea dough ball, put a lotus paste filling at the centre, cover with the dough and roll into ball. Place the dough into a mooncake mould. Press firmly, dislodge imprinted mooncake from mould.
5. Bake at a pre-heated oven at 160c for 25mins (middle rack, at last 5mins baked using fan forced). Cool on wire rack.
6. Store in an air-tight container and room temperature. Best to enjoy after rest for 2-3 days when the baked pastry turned soft and oily.

Recipe by Sonia a.k.a. Nasi Lemak Lover