Cranberry Snowskin Mooncakes 蔓越梅冰皮月饼

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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

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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,以免考得不均匀。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

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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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Koi Fish Snowskin Mooncake 鲤鱼冰皮月饼

43 comments
After weeks in hibernation I realize that it's time that I get up from my slumber and update my blog. Sorry that I was a little lazy lately and have not been visiting your blog regularly. For today's post, I'm using the usual snowskin recipe but I'm using it with a fish mould that I bought quite some time ago.  This multicoloured fish is going to be a great giveaway gift for your friends and loved ones for the coming Mooncake Festivial.




Koi Fish Snowskin Mooncake

    Ingredients:  (makes about 15) 
     50g    Kao fen (糕粉-cooked glutinous rice flour)
     230g  Snowskin flour ( KCT Pinpe Premix Powder )
     50g    Icing sugar (sifted)
     46g    Crisco/shortening
     300g Pandan Water (boil 500g water with 4 pandan leaves, leave to cool) and measure 
               300g water
    some extra kao fen for dusting
    Valrhona chocolate pearls as fish eyes




     

     Method: 
  • Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a big bowl and set aside.
  • In a pot, add 300g pandan water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.
  • Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you'll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.
  • Divide dough into 4 equal portions with drop of your desired colour and knead well.
  • Roll colour doughs to long shape and gently press them together and roll to longer length. 
  • Measure dough to 25g and wrap in 20g durian lotus paste or any other filling you prefer.
  • Roll it into a ball and dust with some kao fen (kao fen 糕粉) and press firmly into fish mould ~ unmould, add chocolate pearl as fish eye  and store in an airtight container.
  • Chill snowskin mooncakes before consuming.
~~~~~~~~~~~
鲤鱼冰皮月饼     


     材料:(15条鲤鱼)
     50 
     230 冰皮月饼粉 (出售于KCT
     50 糖粉,过筛
     46 白油
     300 香兰叶水 (用4片香兰叶打结和500毫升水,一起煮滚待凉)
     适量的高粉

     做法:
  • 将冰皮粉和糕粉混合在一个大碗里,备用。
  • 300克香兰叶水,糖粉和白油煮滚至白油融化,搅匀。直接倒入粉类,用橡胶刮刀翻拌成软面团,(这时的面团会很油)待凉。
  • 然后用手把软面团搓至光滑。如面团还带有一点粘性可撒些高粉,搓匀。
  • 将面团分成4份。加入少许你所喜欢的颜色,搓匀。
  • 将不同颜色的面团搓成长条,轻轻把面条压在一起,再把面团搓长一点。用刀子切出小面团,包入馅料,搓圆
  • 将面团分割成每份25克,馅料(我用榴莲馅)分割成20克。搓圆。
  • 把面团包入馅料,搓圆,沾上些糕粉。
  • 在模具内撒少许糕粉,即可入模压花,脱模压上鱼眼睛(巧克力粒)。
  • 将月饼收进盒子,冷藏数小时即可享用。
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Nutella Mud Cake Nutella泥蛋糕

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This Nutella Mud Cake is incredibly sinful but heavenly yummy! This recipe was adapted from The Australian Women's Weekly cookbook but I've changed the chocolate to Nutella. This cake is very easy to make without the need of an electric mixer. Just simply melt the Nutella spread, butter and sugar together, then add in the flour and egg. One thing you should not miss out is the liqueur, rum.  This cake is full of aromatic rum flavour, dense, moist, rich and  fudgy. If you're a Nutella fan you must try this!




Nutella Mud Cake

    Ingredients:
    350g Nutella spread
    225g Butter
    165g Brown sugar (I used 100g)
    180g Water
    110g Plain flour
    35g Self raising flour
    50g Ground hazelnuts
    2 Eggs ( whole egg -70g each)
    80g Rum

     Fudge frosting
     45g Butter
     1 tbsp Water
     75g Brown sugar
     160g Icing sugar (I used 50g)
     2 tbsp Cocoa powder (I used Valrhona) 
     2 tbsp Rum





     Ingredients:
  • Preheat oven to 150C. Grease deep 20cm round cake pan; line base with baking paper.
  • Stir Nutella spread, butter, sugar and the water in medium saucepan over low heat until smooth. Cool 15 minutes. Stir in sifted flours, ground hazelnut, eggs and rum.
  • Pour mixture into pan; bake for about 1 hour 30 minutes. Stand cake in pan 5 minutes, turn, top-side up, onto a wire rack to cool.
  • Meanwhile, make fudge frosting. Spread cake with frosting and chill it for 2 hours before consuming.
     Fudge frosting:
  • Stir butter, the water and brown sugar in small saucepan over low heat until sugar dissolves. Remove from heat, stir in rum.
  • Sift icing sugar and cocoa powder into small bowl; gradually stir in hot butter mixture until smooth. Cover; refrigerator about 10 minutes or until frosting thickens. Beat frosting with a rubber spatula until spreadable.
~~~~~~~~~~
Nutella泥蛋糕
     材料:
     350克 Nutella酱
     225克 牛油
     165克 赤糖 (我用100克
     180毫升 水
     110克 面粉
     35克 自发面粉
     50克 榛子粉
     2个 全蛋 (约70克一个)
     80克 朗姆酒

     表面巧克力酱
     45克 牛油
     1汤匙 水
     75克 赤糖
     160克 糖粉 (我用50克
     2汤匙 可可粉
     2汤匙 朗姆酒

     做法:
  • 预热烤箱至150度。一个20cm(8寸)圆烤盘抹油,底部铺纸。
  • 将Nutella酱,牛油,糖和水放入一个锅里,小火加热,不停搅拌至光滑。待凉15分钟。然后筛入粉类,榛子粉,鸡蛋和朗姆酒,搅匀。
  • 将面糊倒入准备好的烤盘里,烤约1小时30分钟。让蛋糕连模待凉5分钟,才取出蛋糕放在凉加待凉。
     表面巧克力酱:
  • 牛油,水和赤糖放在小锅里。小火加热。搅拌至糖溶化,熄火。加入朗姆酒,搅匀。
  • 将糖粉及可可粉筛入在一个碗中混匀均匀,把加热的巧克力朗姆酒慢慢的倒入粉类。搅拌至顺滑。放进冰箱冷藏约10分钟或至巧克力酱变浓稠。用橡胶刮刀搅拌至顺滑,倒在蛋糕体上即可。将蛋糕冷藏2小时即可享用。
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    **超容易做!浓郁Nutella巧克力泥蛋糕 ~很湿润,带有浓浓的朗姆酒的香醇;香溢满口,让人吃了回味无穷。

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Potato Loaf with Chia Seeds 马铃薯奇异籽面包

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Here is another healthy quick loaf using grated potatoes and chia seeds. The baking time for this loaf was 50 minutes and yet the texture of the loaf was soft. The loaf contains only a small amount of sugar, is an excellent accompaniment to a cheese or butter/jam spread for morning or afternoon tea. 



Potato Loaf with Chia Seeds
    Ingredients:
      220g Self raising flour
      60g Caster sugar
      500g Potato, peeled and grated
      95g Butter, melted and cooled
      1 large Egg (70g), light beaten
      1tsp Vanilla extract
      40g Chia seeds
      extra chia seeds for topping





      Method:
  • Preheat oven to 170C. Line a small loaf pan and sides with paper.
  • Sift flour into large mixing bowl. Add sugar and chia seeds, mix well followed by grated potato, mix well again with wooden spoon. Make a well in the centre. Add melted butter and beaten egg. Stir with a wooden spoon until just combined, do not overbeat.
  • Spoon mixture into prepared tin, smooth surface, sprinkle with extra chia seeds. Bake for about 50 minutes or until skewer comes out clean when inserted in the centre of loaf.
  • Leave loaf in tin for 3-5 minutes before turning it onto a wire rack to cool.

~~~~~~~~~~~~~~~~
马铃薯奇异籽面包
   

     材料:
     220克 自发面粉
     60克 细糖
     500克 马铃薯,去皮刨条形
     95克 牛油,融化待凉
     1个 全蛋 (约70克),打散
     1茶匙 Vanilla香精
     40克 黑奇异籽

     做法:
  • 预热烤箱170度,准备一个小长方形烤盘,铺上一张防粘烤焙纸。
  • 自发面粉过筛在一个大碗里。加入糖和奇异籽,搅拌均匀。然后把马铃薯条加入拌匀。中间挖个洞,加入融化牛油和鸡蛋,用木匙拌匀即可。
  • 将面糊倒入以准备好的烤盘。再撒上适量的奇异籽在表层上。送入预热烤箱烤约50分钟,或牙签插入面包内部,拔出后没有粘糊,就表示熟了。
  • 让面包连模待凉10分钟,取出面包放在凉架上待凉。
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**又是一个简易特别的马铃薯奇异籽面包,不会很甜。最适合配上乳酪和牛油或果酱一起食用。


This post is linked to the event, Little Thumbs up organised by
 Doreen from my little favourite DIY and Bake for Happy Kids,
 hosted by Jasline from Foodie Baker  


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Steamed Soft Cake (QQ Cake) QQ软糕

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Do you like this pretty little roll cake? I do and was so smitten by the sweet colour of the little roll cake. The recipe was shared by Little Blue, Kristy and Edith. Little Blue made this roll cake without adding in any essence whereas Kristy and Edith added banana essence. Personally, I prefer to have a bit of fragrance from banana essence, not too much though and have also boiled the water with pandan leaves so that the roll cake will not be a powdery taste. This soft and chewy roll cake is quite easy to make and can be served right away after rolling up. Store them in an airtight container at room temperature and best to consume within 2 days.



Steamed Soft Cake (QQ Cake)


    Ingredients:
     150g Glutinous flour
     40g Wheat flour
     15g Tapioca flour
     125g Sugar
     200g Water (boiled 300g water with 4 pandan leaves. Leave to cool and measure 200ml water+ 1.5tsp   banana essence

     1/4tsp rose pink colour mix with 2 tbsp water
     30g Glutinous flour (toast with pandan leaves for 10 mins at 180C before using) for coating





     Method:
  • Sift in flour ingredients into a big bowl and mix well with sugar.
  • Pour 200g water into the dry ingredients, stir to form a thick batter. Pour batter to a 9" greased tray (grease with vegetable oil). Steam for 15 minutes.
  • Once removed from steam, immediately brush on the red colouring. Let it sit for 10 mins before rolling it into a cylinder. Remove from pan.
  • Dust the cutting area with toasted glutinous flour, place the cake onto it and give a roll on the flour to coat evenly.
  • Grease knife with little and cut to the thickness according to your liking.

~~~~~~~~~~
QQ软糕
    材料:
    150克 糯米粉
    40克 澄面粉
    15克 木薯粉
    125克 细砂糖
    200克 水 (煮300克水和4叶香兰叶,煮滚后待凉,量出200克水加1.5茶匙香蕉香精,拌匀)

    30克 糯米粉和香兰叶,以180度烘烤10分钟,备用
    1/4茶匙 粉红色素+2汤匙水,搅匀,备用

     做法:
  • 把粉类过筛入一个干净的大碗里和糖混匀。
  • 加入水,搅拌至成米浆。
  • 一个9“烤盘涂抹油,倒入米浆;放进蒸锅里蒸15分钟,即可取出。
  • 趁刚蒸出来的皮还热时,涂抹上红色素,放凉10分钟后。由上往下券起,在外皮上撒上适量的熟糯米粉。
  • 用刀(抹少许油)切成片状即可。
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**软糕很Q很彈牙。可放在温室保存两天.




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