Baked Mooncake
I'm back! Been MIA a couple of days and I'm back with a lot of Mooncakes like Durian, Red Bean, Lotus and White Lotus filling. I'm so tempt to make my own "Pandan Lotus Filling but didn't. *Sulk*
Started to make snow skin mooncake last week and this week baked mooncake using Florence's recipe, it my first time baking mooncake. It worth trying, very easy just make sure you don't over-bake them and they are great!
In Florence's recipe it asks for "Plain Flour" but I'm trying to act smart I use "HK Flour" end up having runny batter as dough. I had ask Florence for help, she is fast she reply me within few minutes. She explains and shares the tips on making mooncake.
I re-do the dough, this time I make sure I follow Florence's recipe. Yes, the dough is much easy to handle than the previous dough. Lucky I didn't carry on using the runny dough as I bring a small dough to baked and it turns out as hard as rock. *Sulk*
Note:
I think the dough is much easy to handle after 1 hour "Resting".
For darker "look" just add few drops of dark soy sauce.
For glazing, I had use this "Super Glaze" to glaze the mooncakes. I bought this from Phoon Huat.
I also used Florence's recipe, but without any mold. The texture of the mooncakes is fine, but they baked flat! They spread out during baking, and lost their height. Do you know what may be the reason for this?
Thanks! (Comment this)
Thank you for your very nice recipies. I have a couple of questions regarding your Boston cheesecake recipe. How you add the 60g sultanas to the mix? Do you add them as paste or as whole? They are raisins aren't they?
Also for the corn flour, can corn starch be used instead? Are you using the yellow powder or the white one? thank you very much in advance. (Comment this)