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Baked Chocolate Mooncake Skin

I know, I know…another chocolate dessert recipe but it is the mooncake festival anyway. And I don’t know why but I wanted to try my hands at baking my own mooncakes again. Last year’s chocolate mooncakes were a disaster when I brushed on too much egg glaze and the mooncakes looked horrible although it tasted absolutely heavenly.

So, this year, I baked the regular plain mooncakes and a batch of chocolate mooncakes too. You can find the recipes in my recipes page. Again, this year, I bought the ready-made fillings of lotus paste, chocolate paste and red bean paste. . . . → Read More: Baked Chocolate Mooncake Skin

Making of the plain baked mooncakes

Yesterday, I shared with you the ping pei mooncake recipes so today, I’ll share with you the baked mooncake recipe I used which turned out like this but of course I’ve adjusted the recipes a bit more so that it will turn out to be like the third batch lor.

Mooncake

Here’s the recipe:

Baked Mooncakes

Ingredients A

400g golden syrup

1/2 tsp bicarbonate of soda

1 1/2 tbsp alkaline water

100g corn oil

Ingredients B

650g plain flour, double sifted

a few drops of dark soya sauce (for a brownish colour)

Instructions

1. Mix the corn oil, . . . → Read More: Making of the plain baked mooncakes

Ping Pei (non-bake) Mooncake

Compared to the baked mooncakes, making the ping pei mooncakes are much easier and simpler, though it still takes up quite a bit of time mixing the dough, kneading it, wrapping the filling and moulding it. I always preferred the non-bake mooncakes compared to the baked ones, probably because can eat it cold!

Ping Pei Mooncake

So, here’s my Ping Pei mooncake recipe:

Ingredients

450g cooked glutinous rice flour

300 ml cold water

350g icing sugar

4 tbsp shortening

2 tbsp pandan essence

2 tbsp strawberry essence

2 tbsp chocolate essence

1kg – 2kg lotus-paste filling or cheese . . . → Read More: Ping Pei (non-bake) Mooncake

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