The Mid-Autumn festival falls on the 15th day of the 8th month 5th day of the 8th month of the lunar calendar with full moon at night. It is believed that the moon is the brightest and roundest on this day.
An important festival for the Chinese as it symbolises family reunion.
A good time to revive this blog.
- 230g Cake flour
- 30g Cocoa powder (I used valrhona cocoa powder)
- 170g Sugar syrup
- 50g Corn oil
- 1tsp Alkaline water
- Mix sugar syrup, peanut oil and alkaline water together thoroughly.
- Sift plain flour and cocoa powder in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 15 minutes.
- 600g White lotus paste
- 50g Walnuts (roasted and cut into small pieces)
- 50g Sunflower seeds
- 50g Pumpkin seeds
- 50g Candied mandarin orange
Mixed and divide into 6 portions of 115g each and 4 portions of 30g each.
- Divide dough into 6 portions of 50g each and 4 portions of 20g each and roll into balls. Wrap the dough around the lotus paste.
- Roll it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
- Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 10-15 minutes.
- Leave mooncakes to cool down completely before storing into an airtight container. This mooncake can be eaten immediately after baked or wait for about 3 days for the mooncake skin to soften (回油) before consuming.
Love the sight of these little snacks.
The cross-section of the mooncake
Things are pretty hectic after I joined the work force again.
My little one asked me if I could spare some time to make a totoro cake for her. Well, I could not turn down her request.
After much research, kneading and moulding, I made this topper for the cake.
From this, the very raw stage of fondant making,
To this, two main characters from the movie – My neighbour.
My little one was super elated to see the end product after she returned home from school.
What a day.
But it is definitely a piece of art from my perspective.
Finally, I have the discipline to attempt to trying out this recipe for my personal favourite bake.
Yule Log (adapted from joyofbaking)
70g caster sugar
120g bittersweet or semisweet chocolate, in small pieces
3/4tsp cream of tartar
1/2 tsp vanilla extract
6 large eggs separated
Preheat oven to 180 degrees C and place the oven rack in the center of the oven. Butter, a 17 x 12 inch (43×30 cm) baking pan. Line the pan with parchment paper.
Separate the eggs, placing the whites in one bowl and the yolks in another.
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.
- Place the egg yolks and 1/4 cup of sugar and beat till light and fluffy. (Test : When you slowly rise the whisk/beaters, the batter will fall back into the bowl in a slow ribbon)
- Beat in the vanilla extract. Add the melted chocolate and beat only to combine.
- In another clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar (to stabilise) and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form.
Gently fold a small amount of egg whites into the egg yolk mixture. Fold in the remaining egg whites just until incorporated. Don’t over mix.
- Spread the batter evenly into the prepared pan. Bake for 15 -20 minutes until the cake is puffed and springs back when gently pressed.
Remove from oven and place on wire rack to cool.
- Cover the cake with a clean, slightly damp towel.
Chocolate Whipped Cream
240ml heavy whipping cream
40g caster sugar
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
In a mixer bowl, place the whipping cream, vanilla extract, sugar and cocoa powder and whisk to combine.
Place the bowl and wire whisk in the refrigerator for at least an hour.
- Beat the mixture until stiff peaks form.
Once the cake has cooled, spread with the cream and gently roll the cake, peeling off the parchment paper as you roll.
Trim one end of the cake at an angle and set it aside. Place the cake, seam side down on a serving platter.
Take the slice of reserved cake and attach it to the side of the cake with the whipping cream (2 tbsp).
- Cover and chill until serving time and set aside.
Dust it with icing sugar and decorate with meringue mushrooms before serving.
It was a tedious process. This explains the procrastination to try the recipe.
But it is a really good recipe.
This is my last post for 2014.
Wishing everyone a bountiful, blessed and beautiful 2015.
There are a few photos I took with my handphone that is themed around minimalist.
Sunrise with an overcast
Hide-and-seek with miffy
Do check on Minimalist on more sharing by other fabulous bloggers.
Madeleines are dainty, pretty little French butter cakes. Especially eating hot madeleines just out of oven with cold milk is heaven.
We love them, in any flavour.
This is the first batch of madeleines I made with the help of my little one. I was too excited that I could only use my phone to take pictures of these little beauties.
Lemon Madeleines – 10 regular size madeleines
50g icing sugar
65g all-purpose flour
1 lemon for zest
2 tsp squeezed lemon juice
1/2 tsp baking powder65g all-purpose flour
65g unsalted butter, melted then cooled until lukewarm
In a mixer bowl, beat an egg, lemon juice, icing sugar, lemon zest and a pinch of salt just to blend. And set aside.
In a separate bowl, prepare the dry ingredients. Sift the flour and baking powder.
With the mixer on low, pour the dry ingredients into the wet ingredients. Mix well on the low.
Add in the melted butter slowly and mix until thick ribbon is formed.
- Rest the batter in the fridge for 30 minutes. Preheat oven to 180°C.
- Butter the madeleine mould while waiting.
- Once the batter has chilled, take it out of the fridge and begin filling the mould. Only fill 2/3 of madeleine mould with batter.
8. Bake for 10-12 minutes at 180°C or until puffed and golden brown. Remember high temperature is important for the ‘hump’ on each of the madeleine.
9. The edges of the cakes will start to turn a dark golden brown and the centre might have a small hump once the cakes are almost finished.
10. Pull the madeleines out of the oven and allow to cool for 5 minutes before removing from the moulds. When removed, lightly dust the top with a little powdered sugar.
Yes. They are best consumed fresh from the oven ! Forget about the possibility of having sore throat or burnt tongue.
The little hand below tells it all.
This weeks photo challenge at The Daily Post is called “Cover Art”.
Quite an interesting theme. And I have a few favourites that I would like to share.
Some photos taken during some of the travel trips I went with my family.
What is your cover art ?
Lately, I resume my role as a full time working mother after a self-proclaim sabbatical for the past three years.
Apprehension. Anxiety. Appreciation. Affirmation.
The change in the mental state and mood has somehow made me more energetic and positive in my outlook on life.
As a form a celebration, I tried out the beautiful zebra bundt cake.
Zebra Bundt Cake – makes one 10-inch cake
380g cake flour
2 tsp baking powder
1/2 tsp salt
250g caster sugar
64g natural cocoa powder
6 tbsp water
340g unsalted butter, melted and cooled
1½ tsp vanilla extract
5 large eggs
170ml whole milk
- Heat the oven to 160°C. Cover bundt pan with bake spray and dust with flour.
- Sift flour baking powder and salt into a bowl. Set aside.
- In a separate medium size bowl add in 80g of sugar, the cocoa powder, and water then whisk until mixture is smooth. Set aside.
- Place melted butter and sugar in a stand mixer bowl fitted with a paddle attachment. Beat on medium high until mixture is blended, about 1 minute. Add in vanilla and beat until combined. Add and beat eggs one at time, mixing well after each addition. Once all eggs are added, beat mixture until it becomes light and fluffy (it will resemble pancake batter, but slightly thinner).
- Turn mixer speed down to low and add the flour in three additions, alternating with the milk in two additions and mixing just until blended.
- Add 2 cups of the batter to the cocoa mixture and stir until blended.
- Using an ice cream scoop, pour two scoops of vanilla mixture into pan. Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled.
8. Bake zebra pound cake for 50-60 minutes at 160°C or until a cake tester inserted into the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely.
It was rather fun when pouring the alternate layers of chocolate and plain batter. Time consuming but satisfying.