Baked Matcha Mooncakes

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These Baked Matcha Mooncakes are almost the same as my Baked Chocolate Mooncakes but with slight adjustments. It has a mild  matcha fragrance and pair well with red bean paste. No egg wash or glaze is required on these green moonies. Super easy to make!

Baked Matcha Mooncakes

    Ingredients: 
     120g Plain flour
     10g Matcha powder
     100g Sugar syrup
     30g Peanut oil
     1/2tsp Alkaline water
   
     Filling :  420g Red bean paste (store bought), divide into 14 portions, 30g each
     dough skin : 18g
    
     Method:
  • Mix sugar syrup, peanut oil and alkaline water together thoroughly.
  • Sift plain flour and matcha 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 30 minutes.
  • Divide dough into 14 portions, 18g each and roll into balls. Wrap in red bean 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 with the cripsy....
  • Wait for about 3 days for the mooncakes for skin to soften (回油)before serving.

  • ~~~~~~~~~~
    抹茶烤皮月饼

      材料:
      120克 面粉
      10克 抹茶粉    
      100克 糖浆
      30克 花生油
      1/2茶匙 碱水  

      馅料: 420克 红豆馅 (买现成的)分成14份,30克一份,搓圆。
      月饼皮 :18克  

  • 做法:
  • 把糖浆,碱水和花生油混合均匀。
  • 将面粉和抹茶粉过筛在大碗里,中间挖个洞倒入混合好的糖浆,用橡皮刮刀拌成软面团,盖上保鲜纸放置一旁休息30分钟。
  • 然后将面团分成14份,每份18克,搓圆。包入红豆馅。
  • 搓圆,粘上少许粉。压入月饼模里,扣出排在烤盘上(底部铺纸)。
  • 放入预热烤箱170度C,烤约10分钟,出去待冷15分钟,再放入烤箱,烤10-15分钟即可。
  • 待月饼完全凉后,可以直接吃或装进盒子里。等月饼回油后(越3天),就可以切块享用了。
      ***抹茶月饼表层无需涂蛋液

Happy Mid-Autumn Festival!
中秋节快乐!

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY,
and hosted by Diana from the Domestic Goddess Wannabe.


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Plum Tartlets 梅子挞

20 comments

August month is almost coming to an end and I'm really running out of time, busy making mooncakes lol! But after seeing the Plum Tartlets post in Zoe's blog, I told myself that I too must make this Plum Tartlet. I love the buttery crumbly base and the caramelized brown sugar did wonders to the sour plums that I bought. This recipe yields 6 small tartlets and they can be ready in about 30 minutes. Really perfect for an afternoon tea.




Plum Tartlets
 

    Ingredients:
     150g Plain flour
     1/2 tsp Baking powder
     1/8 tsp Salt
     125g Unsalted butter, at room temperature
     1 large Egg (70g)
     40g Caster sugar
     1/2 tsp Vanilla extract
     grated lemon zest from 1 lemon
     4-5 Fresh small plums, pitted and sliced
     2 tbsp Brown sugar
     icing sugar for dusting




     Method:
  • Preheat the oven to 170 degree C. Lightly butter 6 cups of a muffin try and line each base with a circle of baking paper.
  • Sift flour, baking powder and salt together in a bowl, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until pale and fluffy, about 2 mins. Add the egg yolk, sugar, vanilla extract and lemon zest and continue to beat until the mixture is light in colour. In a separate mixing bowl, combine flour, baking powder and salt.
  • Reduce the speed to low and add sifted flour mixture in thirds, mixing just until incorporated; careful not to overmix.
  • Divide the dough evenly among muffin cups. Place plum slices in each cup, lightly pressing the slices into the dough with your fingers. Sprinkle the tops with brown sugar.
  • Bake for 30-35 minutes, until the tartlets look set and the tops are bubbly and caramelized to a golden brown. Dust with icing sugar and serve.
  • These are best served warm, but they can be covered with plastic wrap and refrigerated for up to 3 days.
~~~~~~~~~~~
梅子挞



     材料“
     150克 面粉
     1/2茶匙 发粉
     1/8茶匙 盐
     125g 无盐牛油,温室
     1个 全蛋 (约70克)
     40克 细砂糖
     1/2茶匙 Vanilla香精
     1粒柠檬屑
     4-5粒小梅子
     2汤匙 赤砂糖
     适量糖粉装饰

     材料:
  • 预热烤箱170度。准备一个满分烤盘,盘内涂牛油, 底部铺一小张圆纸。
  • 将面粉,发粉和盐一起过筛到碗里,混合均匀,备用。
  • 用桌面型搅拌器以中速度打发牛油至泛白约两分钟,加入蛋黄,赤砂糖,Vanilla香精和柠檬屑继续搅打至颜色变白。
  • 换至低速度,分三次加入粉类,拌匀,注意不要过度搅拌。
  • 把面糊平均倒入满分烤盘里,排入梅子,用手指轻轻的把梅子威压入面糊。洒上赤砂糖在表面上。
  • 烤约30-35分钟直到垯上层呈现金黄色。洒上适量糖粉。
  • 可趁热享用或收进冰箱冷藏三天。
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又是一个简易食谱。很开胃的酸酸甜甜的梅子挞,只需烘烤约30分钟就可以享用了。赞!



I am submitting this post to  Bake Along, an event organised

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This post is also linked to the event, Little Thumbs up organised
 hosted by Diana from Domestic Goddess Wannabe at this post.


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Baked Chocolate Mooncakes 烤巧克力皮月饼

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Baked Chocolate Mooncakes seem to be an emerging new trend of mooncakes for the forthcoming Mid Autumn Lantern Festival. After seeing so many Chinese bloggers making this mooncke with plain flour, I too jumped on the bandwagon and immediately wanted to join the craze. So here are my dark beauty mooncakes.  My mooncakes look like a piece of dark chocolate, probably due to the fact that I used valrhona cocoa powder for the skin and coffee lotus paste for the filling. However, the dough skin is very manageable and not much extra flour is needed in handling the dough. These mooncakes with a crispy crust skin can be eaten immediately. If you would prefer a softer texture, you'll need to be patient and wait for another 3 days for the mooncake skin to soften (回油) before serving. Definitely another keeper recipe for Mooncake Festival.




Baked Chocolate Mooncakes


    Ingredients: makes 12
    113g Plain flour
    18g Cocoa powder (I used valrhona cocoa powder)
    85g Sugar syrup
    25g Peanut oil
    1/2tsp Alkaline water

     360g Coffee lotus paste (store bought) with one handful of melon seeds,  divide into 12 portions, 30 each

     Method:
  • 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 30 minutes.
  • Divide dough into 12 portions, 20g each and roll into balls. Wrap in coffee 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 with the cripsy....
  • Wait for about 3 days for the mooncakes for skin to soften (回油)before serving.
     **Thank you Cass for sharing this great recipe!


~~~~~~~~~~~~~~~
巧克力皮月饼


     材料:
     113克 普通面粉
     18克 无糖巧克力粉 (我用valrhona可可粉)
     85克 糖浆
     25克 花生油
     1/2茶匙 碱水

     360克 咖啡豆莲蓉(买现成的)和一把瓜子,分成12份,30克一份,搓圆

     做法:
  • 把糖浆,碱水和花生油混合均匀。
  • 将面粉和巧克力粉过筛在大碗里,中间挖个洞倒入混合好的糖浆,用橡皮刮刀拌成软面团,盖上保鲜纸放置一旁休息30分钟。
  • 然后将面团分成12份,每份20克,搓圆。包入咖啡豆莲蓉。
  • 搓圆,粘上少许粉。压入月饼模里,扣出排在烤盘上(底部铺纸)。
  • 放入预热烤箱170度C,烤约10分钟,出去待冷15分钟,再放入烤箱,烤10-15分钟即可。
  • 待月饼完全凉后,装进盒子里。等月饼回油后(越3天),就可以切块享用了。
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**正如Cass所说的,这巧克力皮月饼,可以烤好后马上就是,也可以等回油后再次,可以体会两种不同的风味。


This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY,
and hosted by Diana from the Domestic Goddess Wannabe.




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Lime Cake 青柠蛋糕

19 comments

I've been looking for a simple cake recipe recently and I was sure glad to see Joyce post's of her Glazed Lime Cake on her blog last week. After reading Joyce's good remark of this tangy lime cake, I too wanted to bake one but with slight adjustment. I've changed the baking pan from a square one to a bundt pan and since I've some black chia seeds in my pantry, I added them in.  The cake is not too sweet and a little crumbly but the lime syrup makes the cake moist, soft and delicious. Thank you Joyce for sharing this keeper recipe. :)


Lime Cake
     

    Ingredients:
     180g Butter, room temperature
     60g Powdered sugar (icing sugar, sifted)
     2 Large eggs (70g each)
     50g Milk
     180g Self-raising flour
     2 1/2 tbsps Black chia seeds (optional)
     zest from 1 lime

     4 large Limes (used 3 large limes)
     6 tbsps Sugar (3 tbsps sugar)




     Method:
  • Preheat the oven to 175C. Butter and flour 8x8x2 inch (lined) baking pan. (I used a medium size bundt pan and sprayed pan with cooking spray).
  • Sift self-raising flour into a bowl and mix with black chia seeds and lime zest, set aside.
  • Using electric mixer, beat butter and icing sugar until well blended. Beat in eggs one at a time. Beat in milk, mix well. Add in flour mixer and fold well with a rubber spatula.
  • Transfer batter to prepared pan; smooth top.
  • Bake cake until tester inserted into center comes out clean, about 33 minutes.

  • Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes, squeeze enough juice to measure 3 tablespoon. Stir lime peel, lime juice and 3 tablespoon sugar in a small bowl until sugar dissolves. Set lime syrup aside.

  • Once cake is done, remove from oven and let it stay in cake pan for 5 minutes. Remove cake and immediately brush lime syrup generously on the surface.
  • Cool cake completely and serve.
~~~~~~~~~~~~
青柠蛋糕



     材料:
     180个 牛油,温室
     60克 糖粉, 过筛
     2个 全蛋,一个70克
     50克 牛奶
     180克 自发面粉
     2.5汤匙 黑奇异籽 (可不放)
     1粒 青柠檬皮屑

     3大粒青柠檬汁 
     3汤匙 细糖

     做法:
  • 预热烤箱175度。准备一个8寸四方形烤盘,底部铺纸,抹油。(我是用了一个中型bundt锅,抹油)。
  • 过筛自发面粉到一个大碗中,加入黑奇异籽和青柠檬皮屑混合均匀。
  • 用电动搅拌器把牛油和糖粉搅打均匀。加入鸡蛋,一个一个的加,跟着慢慢倒入牛奶。倒入面粉,用朔胶刮刀翻拌均匀即可。
  • 将面糊倒入烤盘,抹平表层。
  • 送入烤箱烘烤约33分钟或牙签插入面包内部,拔出后没有粘糊,就表示熟了。

  • 趁着蛋糕在烤着,着手准备糖浆。细磨青柠檬皮屑约1汤匙。挤出3汤匙的青柠檬汁和细糖,青柠檬屑混合均匀至糖溶化,备用。

  • 让蛋糕连模待凉5分钟后脱模,马上涂上大量的糖浆在蛋糕的表层上,让蛋糕体吸收糖浆。
  • 然后等蛋糕撤低冷却后即可切片享用。
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**充满了青爽微酸的青柠香湿润好吃的蛋糕。值得一试给家人享用!


This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY,
and hosted by Diana from the Domestic Goddess Wannabe.




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Cranberry Snowskin Mooncakes 蔓越梅冰皮月饼

39 comments

Today I'm sharing with you this snowskin recipe using gao fen (糕粉). This is also for the convenience for those of you who could not buy the premix snowskin powder that I used in my previous recipes. The dough is quite sticky, so better to put on a pair of plastic gloves when kneading and moulding. Do not add too much extra gao fen as this will cause the dough skin to become dry and hard. Change another new pair of plastic gloves for moulding. Store them in the fridge and these snowskin mooncakes will still remain soft for about 3 days.



Cranberry Snowskin Mooncakes

    Ingredients:
     75g Gao fen (fried glutinous flour)
     100g Icing sugar
     10g Crisco
     85g Pandan leave water (boil 200g water with pandan leaves, leave to cool)
     drop of rose pink colouring
     275g Cranberry lotus paste, divide into 11 portions, 25g each






     Method:
  • Sieve gao fen and icing sugar into a bowl. Add crisco into the mixture. Rub until even.
  • Add half of the pandan leave water and mix evenly, slowly add more water little by little until a consistent dough is formed, Add some gao fen if dough is too sticky. Add little rose pink colouring and knead well.
  • Set dough aside for 20 minutes and divide dough into 11 portions, 25g each. Wrap in 25g cranberry lotus paste  or any other filling you prefer
  • Roll it into a ball and dust with some kao fen (糕粉) and press firmly into mould ~ unmould and store in an airtight container.
  • Chill snowskin mooncakes before consuming.
~~~~~~~~~~

蔓越梅冰皮月饼


    材料:
     75克 糕粉 (炒熟的糯米粉)
     100个 糖粉,过筛
     10克 白油
     85克 香兰叶水 (煮香兰叶和200克水,待凉)
     适量粉红色素
     275克 蔓越梅莲蓉馅,分成11份,每份25克。

     做法:
  • 将糕粉和糖粉一起过筛在一个大碗里。加入白油,用手搓匀。
  • 先倒入一半的香兰叶水,慢慢的揉拌粉类,再慢慢的倒入香兰叶水至揉拌成面团。洒入少许糕粉,揉到软面团不粘手即可。加入少许粉红色素再把面团搓均匀即可。
  • 让面团休息20分钟。换上一双干净的朔胶手套将软面团分割成11份,每份约25克,包入蔓越梅莲蓉馅或您喜欢的馅料。
  • 搓圆。沾上一点糕粉,放入模具压花。将月饼收进封密盒子。
  • 冷藏数小时即可享用。
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**这冰皮食谱是献给有些读者买不到我平时用的KCT premix snowskin powder。用的就是普通糕粉(炒熟的糯米粉)。面团蛮粘的,所以一定要戴上朔胶手套,比较好操作。再揉面团时不要洒入太多糕粉,避免冰皮变得太干和硬。
冰皮做得好的话还是蛮软的,可耐3天都没问题。
  
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Announcement For the Gourmet Living Giving Aug 2014

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Hi Readers,
Thank you very much for your great support for Anncoo Journal all this while. Really appreciate that so many readers participated (130 comments) in this magazine giveaway. I'll be giving two extra copies of Gourmet Living Magazine to two more readers. 
Congratulations to the following readers who won this magazine which are randomly selected by Random.Org.
The winners are ~~~



Congratulations to all the six winners!! Please let me have your mailing address at anncoojournal@gmail.com or message me on my FB fan page (here), so that I can send out the magazine to you soonest. For those of you who did not win this giveaway but wish to get a copy of Gourmet Living Magazine, please get it  at the local newsstand or bookstores.  


Thank you!

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Mooncake Biscuits 公仔饼

33 comments

When Joceline shared the cute Mooncake Biscuits (公仔饼) on her blog recently, I told myself that I too would like to make this for the Mooncake Festival which falls on the 8th Sept this year. You needn't have to add any filling into the biscuit and the dough can be shaped in a cute piglet or fish using a wooden mould. The Mooncake Biscuits can be kept for about 2 weeks if they're well baked. Hope you have fun making this cutey for your loved ones.


Mooncake Biscuits

    Ingredients: makes 17 pieces
     450g Hong Kong flour (sifted)
     270g Sugar syrup/golden syrup
     9g Alkaline water
     113g Peanut oil






     Method:
  • Mix sugar syrup, alkaline water and peanut oil together thoroughly.
  • Sift Hong Kong flour in a large bowl, make a well in the center and pour in the sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover and let it rest for 20 minutes.
  • Lightly dust some HK flour on table and knead dough again till smooth. Measure dough to about 45g and roll it into a ball and dust some flour on it.
  • Dust with some HK flour and press firmly into fish mould ~ unmould and place it on the lined baking tray. Press red bean as fish eye. To get even baking, do not place the unbaked fishes too closely.
  • Baked in preheated oven 160C for 10 minutes and rest to cool down for about 10 minutes before egg wash with a soft brush. Then bake the biscuits again for another 15 minutes or until golden brown.
      Egg wash : egg yolk + 1 tbsp fresh milk, mix well and strain.
      Cool down biscuits and store them in an airtight container.

**You may like to refer Joceline's recipe. Her Mooncake Biscuits were baked evenly browned and look so perfect!

~~~~~~~~~~~~~
公仔饼

     材料:可做17只
     450克 水仙面粉(过筛)
     270克 糖浆
     9克 碱水
     113克 花生油

     做法:
  • 把糖浆,碱水和花生油混合均匀。
  • 然后倒入水仙面粉里,用橡皮刮刀拌成软面团,盖上盖,休息20分钟。
  • 卓上洒上少许水仙面粉,把面团轻柔至顺滑,把面团分割成每份大约45克,把面团搓圆,粘上少许粉。
  • 在模具内洒少许粉,然后把面团放入鱼摸里印出形状。排放在烤盘上,底部铺纸。饼之间的距离不要太靠近,避免考得不均匀。压上鱼眼睛(红豆)
  • 烤箱预热后,把烤盘放在中层。以160度烘烤大约10分钟。然后把烤盘取出。待冷约10分钟,才涂上一层的蛋液。然后再送入烤箱继续烘烤大约15分钟至金黄色即可。
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     表层涂面:蛋黄1个+鲜奶一汤匙 = 搅拌均匀后过滤。
     公仔饼待凉后,收在封密的罐子里。可收藏两个时期。

   **您也可以参考Joceline的食谱。她的公仔饼做得特美!烘烤的很均匀,真的很棒!



This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY,
and hosted by Diana from the Domestic Goddess Wannabe.




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Magazine Giveaway

130 comments

Hi there! I'm excited to announce that my recipes are being featured for the 3rd time on Gourmet Living magazine ~ Aug/Sep issue. I've created one new recipe Raspberry Mini Cheesecake and they've two selected recipes from my blog. Thanks to Gourmet Living magazine for the feature. This food magazine is now available at all the newsstand. At the same time I'm giving away 4 copies of Gourmet Living magazines to my readers (internationally).


      In order to win this giveaway, all you have to do:

  • Like my Anncoo Journal facebook fan page (here).
  • Leave a comment with your name,country and email address。 Do not sign in as "Anonymous"; please type in your name!
  • Which of my recipes do you find interesting and whether you've tried any of them. Please let me know as I'd love to hear from you. 
  • 有兴趣的朋友请留下您的名字,电邮地址和来自哪一个国家。
  • 请按这里LIKE我的Facebook fan page - Anncoo Journal.
  • 请说出您喜欢或试过我的那一个食谱就有机会赢取这本美食周刊了。

Closing date would be this Friday 15th August, 11pm Singapore time. 
截止日期:星期五八月十五日,新加坡时间:晚间十一点正。

Good Luck Everyone!

~~Giveaway is now closed~~

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