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

Spongy Banana Cupcakes

Ingredients:
3 pcs egg
120g castor sugar ( I use 80g )
300g banana ( mashed coarsely )
170g self raising flour ( flour + 2 tsp baking powder )
1/4 tsp baking soda
100g corn oil
1 tsp vanilla essence

Method:
1. Preheat oven to 160 degree C.
2. Sieve self raising flour and baking soda together. Set aside.
3. Beat eggs and sugar at max speed in a mixer till ribbon stage.
4. Add in the banana.
5. Fold in flour and mix well.
6. Add in corn oil & mix till batter is shiny and flowing.
7. Bake about 40 minutes.

Recipe adapted by Keem Ooi

Osmanthus Jelly 桂花糕

Ingredients:
Osmanthus 2 tsp
Wolfberry two tsp Water 1000ml Rock sugar 100g Jelly powder 10g or gelatin 50g
Method: 1. Wash osmanthus and wolfberry 2. Boil the water 3. Add sugar until the sugar is completely dissolved 4. Add jelly powder cook until dissolved 5. Add osmanthus and wolfberries, cook for 30 seconds, and then leave it in the pot for 10 minutes 6. Pour into the mold. 7. In the semi-solidification stir, so osmanthus and wolfberry are evenly distributed and put Into the refrigerator about 3 hours.
*If you are using gelatin powder, you can skip the steps 4 and 5, basically, gelatin powder can be easily dissolved in hot water.

Famous Amos Cookies

Ingredients:

A)
Caster sugar 50g 
Brown sugar 150g (I use 100g brown sugar only, no caster sugar for this recipe)
Salt 1/4 tsp
Butter 120g
Shortening 30g

B)
Egg 1 pc
Vanilla flavor 1/2 tsp

C)
Plain flour 220g (I use 200g plain flour + 20g Cocoa powder)
Baking power 1/2 tsp
Sodium  bicarbonate 1/2tsp

D)
Chocolate chip 250g

Method:
1. Slightly to pass, then adding (B) and stir until smooth.
2. Add sifted (C) and mix well
3. Adding (D) with hand mix
4.With a teaspoon of dough into baking pan and bake at 170 degree for about 15 minutes until cooked.

Recipe adated by Carmen Chin

Chicken Steam Bun

For Chicken Filling
Ingredients:
A
120ml Chicken stock
1tbsp Corn starch
2tbsp Oyster sauce
2tbsp Hoisin sauce
2tbsp Dark soy sauce
2tbsp Sugar
1tbsp Shaoxing wine
1/8tsp Black pepper

B
2tbs Cooking oil
1pc Medium onion
1clove Garlic
300g Meat/ chicken

Method:  
1. Mix A until combine and put aside.
2. Put the cooking oil on the pan, add in the meat and cook until the water of the meat is dry.
3. Add in the onion and garlic.
4. Finally add in (1), cook until it become sticky.

For Dough
Ingredients:
A
40g Sugar 
1 1/12tsp Salt
3g Instant yeast
90g Warm water

B
125g Low protein flour
60g High protein flour
1/3tsp Baking powder
12g Shortening

Method:
1. Put A in a bowl, mix well.
2. Add in B, mix until it become a dough.
3. Rest for 20 minutes.
4. Wrap in the filling and rest for 1 hour. 
5. Steam for 15 minutes.

Nuts Wheat Cookies

Ingredients:

A

100g Butter

120g Icing sugar

2pcs Egg (lightly beat)

1/2pc Salt

B

100g All purpose flour

100g Wheat flask

100g Black raisin

50g Walnut (smash into small pieces)

Method:

1. Mix A until smooth,  add B and use a spatula to combine all until it become a dough.

2. Use spoon to take about 6g and bake with preheat oven in 150C for 25 to 30 minutes or until it cooked. 

Cornflask Cookies

About 110pcs small cups

Ingredients :
A
250g Butter
80g Sugar

B
50g Milk powder
180g All purpose flour
200g Potatoe starch

C
100g Cornflask (smash it)

Method:
1. Preheat the oven with 150C.
2. Beat A until smooth, add in B mix well. 
3. Last add in C.
4. Put about 8g it in the small paper cups and bake for 20 to 25 minutes. 

Steam Rice Cake

Step1
Ingredient:
1 bowl Cooled rice
1 pcs Wine cake (酒饼）

Method:
1. Mix the cooled rice with wine cake, put in the container and leave it for 3 days ( do not keep in the fridge.

Step 2
Ingredient:

1. 3 bowls Rice flour

2. 2 bowls Water

3. 1 bowl Sugar

4. 1 bowl Wine cake rice from Step1

5. 1 tsp Eno (Optional)

Method:

1. Mix all the ingredients and leave it for raising process.

2. Pour it in the small cups and  steam for 15 minutes.

Steam Bun

Ingredients:
1000g All purpose flour
250g/240g Sugar
420ml Water
2Tbsp Instant yeast
2Tbsp Shortening

Method:
1. Mix and knead well.
2. Form the shape.
3. Rest for 45 minutes.

Chicken Biscuits

Chicken Biscuits 鸡仔饼

Ingredients:
80g  芝麻Sesame （炒香）
300g All purpose flour
200g 冬瓜条 （切碎）
110g Icing sugar
250g Vegetable oil
1/2tsp Papper
1/2tsp Salt
1tsp  Double acting baking powder
1tbsp Garlic
1tbsp 麦芽糖Maltose
Some dark soy sause
1pc  Egg
2pcs 腐乳Fermented bean curd

Method:
1. Mix all ingredients and rest for 1 hour.
2. Form the shape.
3. Bake with 130C for 15 minutes

Almond Florentines

Almond Florentines

Ingredients:
100g almond silvers
50g florentine premix (for sweeter and thicker cookies 70g)
1/4tsp salt

Method:
1.Ensure all equipment is dry.
2.Weight the almond silvers, add in florentine premix and salt.
3.Stir to mix well.
4.Spread on a baking tray lined with baking paper.
5.Bake in preheated oven of 160C for 15 minutes.
6.Remove from oven and cut the cookies with the knife when it's still hot.

Almond Florentines 2
Ingredients:

50g almond silvers
20g Melon seed
30g Sunflower seed
50g florentine premix (for sweeter and thicker cookies 70g)
1/4tsp salt

Green Pea Cookies

Green Pea Cookies

Ingredients:
125g green pea (Blend into fine powder)
200g self-rising flour (Cake flour + 2tsp baking powder)
60g icing sugar
120g vegetable oil

Method:
1.Mix green pea powder, flour and icing together with a spatula.
2.Add in vegetable oil and form a soft dough.
3.Roll to about 1cm thickness, use cookies cutter to cut it out.
4.Bake with 160 deg for 20 minutes.

Melt-in-mouth Pineapple tarts (enclosed version) 凤梨酥

Melt-in-mouth Pineapple tarts (enclosed version) 凤梨酥

Ingredients:

350g butter
100g condensed milk or sweetened creamer
510g plain flour / all purpose flour
2 egg yolks

1 egg yolk +1tsp milk, for egg wash

700g Pineapple filling (homemade or store-bought)

Method:
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
8. Cool completely before storing.

Recipe from Nasi Lemak Lover

Butter Cake

Butter cake
8" round pan

Ingredients A:
250g Butter (Used 230g)
140g Sugar (Used 130g)
3 eggs

Ingredient B:
250g All purpose flour (sifted)
2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt (Omit if using salted butter)

Ingredient C:
150g Butter milk (1 tbsp vinegar + milk)

Method:
1. Cream butter and sugar until pale white.
2. Add one egg at a time and mix to combine.
3. Add ingredient B and buttermilk alternatively.
4. Using a spatula to fold to combine. Do not over mixed.
5. Top with some cranberries and almond flakes.
6. Bake at 180C for 25 to 30 minutes or until insert a stick comes out clean.

Chocolate Devil Cake

Chocolate Devil Cake (So moist)
For 9" round pan / 20 cupcakes

Ingredients:
240g  Cake flour
1 tsp  Baking powder
2 tsp  baking soda
90g    Cocoa powder
1 tsp  Salt
300g  Sugar
240ml Hot coffee ( 1 tbsp Instant coffee + hot water)
240ml Canola oil
240ml Buttermilk (1 tbsp Vinegar + milk )
2pc     Egg
1 tsp   Vanilla extract

Method:
1. Preheat oven to 165C.
2. In a large bowl, whisk together dry ingredients.
3. Add coffee, oil and buttermilk and mix until combined.
4. Add eggs and vanilla and mix for another 2 minutes.
5. Bake for 30 minutes.
Let it cool in pans until warm and then remove it and allow to cool completely on cooling rack.

Chocolate cake

Chocolate Cake

For 8" round pan / 18 pcs cupcakes

Ingredients:

260g Plain Flour
1 tsp Baking Powder
2 tsp Baking Soda
60g Cocoa Powder
1 tsp Salt
300-350g Fine Sugar (I used 250g)
200ml Hot Coffee (or 1 tsp Nescafe + Hot Water)
200ml Vegetable Oil
200ml Buttermilk (or 1 tbsp White Vinegar + Full Cream Milk)
2 Eggs
1 tsp Vanilla Extract

Method:

1. Preheat oven to 165°C for cakes or 175°C for cupcakes. 

2. In a large bowl whisk together dry ingredients.

3. In a measuring jug, mix buttermilk, oil, eggs and vanilla extract. Pour into dry ingredients and mix thoroughly. Add hot coffee and mix until fully combined. Batter should be very runny.

4. Pour batter into prepared pan. And bake cake for 30 minutes or cupcakes for 20 minutes.

5. Remove from oven. Let your cakes cool completely in the pan before unmoulding.

EASY GANACHE RECIPE

Ingredients:

200g Dark Chocolate Compound (melted,1 min in microwave)
1 (170g) can of Nestlé Cream (or any other brand) at room temperature

Method:

1. Whisk these two together and let it stand in room temp for 2 hours. To speed up process, place in the fridge while the cake is baking (stirring every 15 mins).

2. Spread over cake... or pipe to your heart's content. Then stare and marvel at how the ganache designs stays and doesn't melt for hours and hours.

Recipe adapted from Munira Bamadhaj