Ping Pei Cheese Mooncake with Lotus Filling (Recipe From TheStar nespaper)

Ingredients
Ping pei skin

•180ml UHT milk
•125g icing sugar
•60g cream cheese
•125g kou fun (commercial cooked glutinous rice flour)
•35g whipping cream
•1/4 tsp salt
•1 tsp lemon essence

Lotus paste filling

•400g lotus paste
•7–8 salted egg yolks

Method
Ping pei skin
Combine milk, cream cheese and icing sugar in a double boiler saucepan. Double-boil over a medium heat. Keep stirring until mixture is smooth. Leave aside to cool completely. Add in whipping cream, salt and essence. Add in kou fun and mix until a smooth dough is formed. Put aside to rest for 8–10 minutes. Divide dough into 60g portions.

Roll out each portion into a round and wrap in lotus paste filling. Bring in the edges to enclose the filling. Press lightly into wooden mooncake mould; to dislodge mooncake, knock or tap the mould against a hard surface of a table. Chill in the refrigerator.

Lotus paste filling
Steam salted egg yolks for 3–4 minutes. Wrap each yolk with 90g lotus paste.

Mini Shanghai Mooncake (From Thestar newspaper)

Ingredients
Pastry skin

•200g butter
•40g icing sugar
•30g golden syrup
•2g salt
•1 small egg (26g)
•325g plain flour
•1/2 tsp baking powder

Egg glaze

•1 egg
•1/4 tsp salt

Filling (A)

•Red bean paste filling, make into small portions of 40g each

Filling (B)

•200g split green peas (lok tau pean), soaked overnight
•150g castor sugar
•1/2 tsp salt
•2 – 3 tbsp thick coconut milk
•5 salted egg yolks, each quartered

Method
Filling: Steam green peas for 30 minutes or until soft. Put hot steamed peas and sugar into a blender. Blend into a fine paste. Put mashed peas, salt and coconut milk in a non-stickpan. Stir with a wooden spoon until mixture is dry and comes away from the side of the pan. Leave aside to cool. Weigh each into 30g portions. Wrap each portion around a quarter piece of salted egg yolk. Wrap each piece of red bean filling (A) around the green pea filling (B). Then wrap dough around the balls of filling.

Pastry skin: Beat (A) with an electric beater for 1 minute. Add in egg and beat for 30 seconds. Sift in flour and baking powder to mix. Remove dough from the mixing bowl and mix by hand into a smooth dough. Divide dough into 50g portions and roll into balls. Roll each between sheets of plastic wrap. Wrap pastry skin with the filling. Shape into a mini dome. Place on a lightly greased baking tray.

Lightly brush with egg glaze and sprinkle surface with some black and white sesame seeds. Bake in preheated oven at 180°C for 20–25 minutes.

Dragon Fruit Jelly Mooncake (Recipe from TheStar newspaper)

Ingredients
For the filling

•150g dragon fruit puree
•3 tsp agar-agar powder
•60g sugar
•1 tbsp UHT milk
•1½ tbsp white sago pearls, washed and soaked for 4–5 minutes
•150ml water
•Small round plastic containers or tart moulds

Jelly mooncake skin

•4 tbsp agar-agar powder
•125g castor sugar
•500ml water
•3 pandan leaves, shredded and knotted
•100ml UHT milk
•1/4 tsp pink colouring
•Round or square plastic mooncake moulds

Jelly Egg Yolks
Combined

•1½ tsp agar-agar powder
•75g castor sugar
•1/8 tsp salt
•160ml water
•2 pandan leaves, shredded and knotted

Mixed together in a small bowl

•100ml milk
•1 tsp custard powder mixed together in a small bowl
•A few drops red and yellow colouring
•Ball-shaped ice-cube trays

Method
For the filling

Drain soaked sago pearls well in a colander then pour about 1 cup hot boiling water over.

Steep for 10 minutes. Drain sago in a colander. Combine dragon fruit puree, agar-agar powder, sugar and water in a saucepan.

Bring to a boil. Remove the saucepan away from the heat and add in sago and milk to mix.

Pour the filling mixture into the plastic containers or tart moulds and place a jelly egg yolk () in the centre.

Put aside to set completely. Makes 6–7 mooncakes.

Jelly mooncake skin

In a pot, bring water, agar-agar powder, sugar and pandan leaves to a boil. Reduce the heat and simmer for 1–2 minutes. Add in milk and colouring.

Keep stirring and continue to bring to a quick boil again. Turn heat off immediately.

Pour the mixture into a plastic mooncake mould to a height of about 3/4cm.

Leave until mixture is about 3/4 set, then drop in a filling and top with more skin mixture.

Leave it aside to set completely. Chill the entire plastic mooncake mould in the refrigerator for about 30–40 minutes.

Dislodge the jelly mooncake from out of the mould and keep chilled in the refrigerator before serving. Makes 6–7 pieces.

Jelly Egg Yolks

Combine water, sugar, agar-agar powder and pandan leaves in a saucepan and bring to a boil.

Reduce the heat and add milk and custard powder and colouring. Stir well to mix and continue to cook until mixture turns thick and begins to bubble.

Remove and pour into the lower portion of the ball ice-cube tray. Cover with the upper tray and leave aside to set completely.

Chill the tray in the refrigerator before removing the jelly egg yolks from the mould for use later.

 Ingredients:

160 gm. butter
90 gm. sugar
1/4 tsp. salt
1/2 egg
3 slices of Blue Box Kraft Cheddar cheese – cut into small cubes
200 gm. Plain flour
1 tsp. baking powder
3/4 tsp. chillie powder (optional)

Method:

(1) Cream butter, sugar and salt till creamy. Add in eggs and cheddar cheese.
(2) Fold in flour and chillie powder (optional).
(3) Roll into small balls and press it down with a fork to obtain line pattern on top.
(4) Bake at 160C for about 20 mins. or till crispy.

 Cream butter with cheese, salt and sugar and emplex till creamy.

 Add in beaten eggs.

 Fold in flour.

  Add in cornflakes/cocoa crunch, potato chips and milk powder.  Mix well till it becomes a soft dough.

 Divide and roll into small balls.  Put in the cocoa crunch to form the doggies ears and choc chips to become the nose.

 Put into tray & bake at 160C for about 25 mins. or till golden brown and crispy.
 Remove from oven and leave to cook on wire rack before storing into cookie containers.

Ingredients:
500 gm tepung pulut, 400 gm castor sugar (may reduce if intend to be less sweet), 400 gm gula melaka, 1 liter coconut milk, fresh durian paste (2 – 3 durian, may put in more as preferred)
 

Smashed the durian paste.

Finely chopped the gula melaka so that its easier to dissolve into the coconut milk.

Put sugar and gula melaka into coconut milk.  Pour into a pan and cook the mixture until sugar dissolved.

Mix in the flour.  Note: Put the flour into a bowl.  Make a hole in the middle of the flour.  Put in the coconut milk mixture bit by bit un the center of the flour and stir well.

Put the dodol mixture into the pan.  Cooked the mixture until the mixture become thick and non sticky to the pan.  Add in the durian paste when the mixture are cooked.  Note: The dodol mixture are cooked if its not stick to the pan and the mixture looks shinny.

Ingredients:

• 3 cups dashi soup stock
• 1 block tofu
• 3-4 tbsps miso paste
• 1/4 cup chopped green onion

Methods:

1. Put dashi soup stock in a pan and bring to a boil.

2. Cut tofu into small cubes and add them to the soup.

3. Simmer the tofu for a few minutes on low heat.

4. Scoop out some soup stock from the pan and dissolve miso in it.

5. Gradually return the miso mixture in the soup.

6. Stir the soup gently.

7. Stop the heat and add chopped green onion.

* Remember not to boil the soup after you put miso in.

Makes 4 servings

Ingredients:

• 1 block silk tofu
• 2 tomatoes
• 1 clove garlic
• 3 tbsps soysauce
• 1 tbsp mirin
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar

Methods:

1. Slice garlic and fry them.

2. Cut tomatoes into rounds.

3. Cut tofu into bite-sized pieces.

4. Place tofu and tomatoes in a plate.

5. Sprinkle fried garlic over the salad.

6. Mix soysauce, vinegar, mirin, and sesame oil to make dressing.

7. Pour the dressing over the salad before eating.

Makes 4 servings

Paper cups come in many sizes from as small as 1 inch to as big as 4 inches. It mostly  used for baking cupcakes or muffins. Now in the market, paper cups can be used with or without the muffin tray. It also comes in various of colours and pattern.

Baking trays come in various sizes and functions.  Most of the time, these baking trays are made from metals as it is easy to conduct heat to expediate baking.  Baking trays also comes in various shapes from rectangular for breads, round for cakes, shallow round for tarts and holes for muffins and cupcakes.

These pineapple tart rollers are used to shape the pineapple tart base. It comes in few sizes for different shapes and thickness of the tart biscuits.

Scales are essential for weighing ingredients.  Kitchen scale vary from balance scales (as per pic) to digital.

Mixers comes with hand-held or self-standing types.  They are used to make creaming mixtures, mixing  batters and whisking whites (easier than by hand).

There are few types of mixing bowls.  Stainless steel mixing bowls are durable and are good conductors of heat and cold.  Heatproof bowls are essensial for slow heating over a water bath.  Glass and ceramic bowls need to be sufficiently heavy to sit firmly in place while ingredients are combined.

Flour sieves and ideal for incorporating air into flour or dusting flour onto work surfaces.  Siever also be used when decorating or dusting with cocoa powder or icing sugar.

Whisks beat air into ingredients and remove lumps.  Balloon whisks consist of loops of stainless steel joined by a handle.  They range from large ones for whisking egg whites to smaller ones for batters and sauces.  While the normal spring whisk (as in pic) is used for whisking eggs.

Pastry brushes come in many types of sizes.  Some made from plastic (commonly used as it is more economical) and some made from nylon or natural bristles.  Pastry brushes are used for glazing.  Brush should be washed and dried thoroughly before storage and seperate brushes should be used for oil and butter.  Note: Care should be taken when using nylon bristles with very hot liquids as the bristle may melt.

Spatulas are used for scraping a bowl completely clean and getting residue out of blenderand food processor bowls.  Rubber spatulas are more flexible than plastic ones but do tend to absorb colour and flavour, so you may need to keep seperate spatulas for sweet and savoury use.  Plastic spatulas are more convenient to use and easy to clean but not as flexible as the rubbers.

Wooden Spoon is useful for beating, mixing and stirring because they do not conduct heat or scratch non-stick surfaces.

Piping bags comes with reusable and disposable bags.  The reusable bags should be washed thoroughly after use and dried inside out to prevent odours occuring.  Disposable bags are more convenient and hygiene.  It comes in the form of transparent plastic.

Nozzles comes in different sizes and various shaped opening.  In the market, nozzles can comes in the form of plastic or metal.  Nozzles must be washed thoroughly to prevent the cream sticking at the corner of the nozzles and harden.  It makes cleaning of the nozzles more difficult next time you want to use it.

Graters with perforations of different sizes are designed for specific functions, from grating cheese to citrus zest or even spices.

Cooling Rack with footed metal grids enable air to circulate around food during cooling.

The base of the smilley face i put in the cream.  The face i used a line nozzles to draw from melted choc.

As for the flowers deco, I’ve use cream and piped onto the cup cakes using star nozzles. Then spinkle the colour chocolate rice on top to makes it more colourful. 

This cup cakes deco is how you make the tiramisu. Covered the top of the cup cakes with cream.  Then sieves the cocoa porder on top.  Just use a small dash of cocoa powder for each cup cakes will do.  You may add on to the cup cakes other deco such as lines or flowers using coloured cream or melted choc or you may even sprinkle some chocolate rice onto it.

I just love the smiley face.  Its makes me happy everytime i decorate the cupcakes.  I makes your imagination go wild.  As usual, put the cream on top of the cupcake.  Normally I will use the white cream as the base as it is easier to decorate the cupcakes later.  For the face, you may draw anything you wish by using melted choc, fruits jam (smash until cream is form and easily to pipe) or coloured cream. 

For anyone who have ideas or interested in cupcakes, do share with us your photos or idea by dropping us an e-mail or comments.  Lets share your happiness with your love ones……..

Whipping cream or some of us called it as fresh cream is the most convenient cream used for cake or cup cakes decoration.  Now you can even buy the ready made Whipping cream at the supermarket.  It is also the most healthy cream to be usedas compared to butter cream and icing cream.  Despite it is convenient and healthy, it also more expensive comparatively (1 liter Whipping Cream can be ranged from RM11.00 onwards).

Before using the Whipped Cream, put into the chiller until completely dissolved (Looks like milk).  Note: Unused Whipped Cream must be refrigerated and can be frozen.

Pour the liquid cream into a chilled bowl.  Note: Cream should not exceed 20% of the bowl capacity.

Whip at medium or high speed until peaks form and cream not sticking to the bowl.  Best whipping temperature should maintain between 4 to 6 degree celcius.

Whipping Cream can be used as a base to cakes or put into piping bags as decorative.  You may put in colouring for decorative purpose.  Whipping Cream can be used for more than a week if stored into refrigeration.

8 oz self rasing flour
7 oz castor sugar
4 eggs
8 oz butter / margerine
4 - 5 tbsp milk

100 grams raisins

Beat the sugar and butter/margerine until fluffy. 

 Add in the raisins & mix well. You may replace the raisins to other dried fruits.  If you intend to replace the raisins with nuts, use 8 oz of sugar.

 

 

 

 

 

 

 

 

 

 

 

The mixture should be smooth and creamy. 

Bake at 180 – 190 degree celcius around 15 minutes (for medium cup).  Increase baking time for bigger cup. Estimate serving: 50 cup cakes (medium).

Mixture A:

8 oz self rasing flour
8 oz castor sugar
4 eggs
8 oz butter / margerine
4 tbsp cocoa powder (Add more for stronger taste of chocolate)

Mixture B:

1/2 cup milk mix with 2 tbsp cocoa powder

Beat the sugar and butter/margerine until fluffy. 

Beat the eggs seperately until fluffy.

Add in cocoa powder and chocolate milk (Mixture B) and stir well.

The mixture should be smooth and creamy. 

Place the mixture into the paper cups.

Bake at 180 – 190 degree celcius around 15 minutes (for medium cup).  Increase baking time for bigger cup. Estimate serving: 50 cup cakes (medium).

8 oz self rasing flour
7 – 8 oz castor sugar
4 eggs
8 oz butter / margerine
4 - 5 tbsp milk

Beat the sugar and butter/margerine until fluffy. 

Beat the eggs seperately until fluffy.

The mixture should be smooth and creamy. 

Place the mixture into the paper cups.

Bake at 180 – 190 degree celcius around 15 minutes (for medium cup).  Increase baking time for bigger cup. Estimate serving: 50 cup cakes (medium).

1 egg white

1/2 teaspoon lemon juice

1 3/4 cup icing sugar

The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the icing sugar until the mixture holds stiff peaks.

With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture’s temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 tbsp egg white powder with 2 tbsp water. Proceed as you would otherwise.

If the icing is too watery, add more icing sugar until you get the desired forms.

6 to 7 cups icing sugar (to reduce if not intend to be too sweet)
3/4 cup margerine/butter

1/2 cup water
1 1/2 tsp. vanilla
1/4 to 1/2 tsp. salt

Combine about four cups of sugar with the rest of the ingredients. Using electric mixer, beat the mixture until fluffy and a form is achieved.  Add the remaining sugar & try the taste from time to time to get the right sweetness.

1 cup butter or margarine (unsalted)
1 tsp. vanilla flavoring
4 cups (1 lb.) sifted icing sugar (to be reduce if intend to be less sweet)
2 tbsp. milk

Using mixer, cream butter/margerine and then add vanilla. Add sugar gradually (try the taste from time to time to get the right taste). Once mixed, add milk and beat on high until fluffy. 

Put in the icing into piping bag and decorate as you wish!

Crust:

120g marie biscuits, crushed

120g salted butter, melted

Filling:

A:         250g cream cheese

200g dairy whipping cream

B:         2 egg yolks

160g castor sugar

150ml full cream milk

C:         1tbsp lemon juice

2 ½ tbsp gelatine powder, mixed in 5 tbsp water and double boiled until dissolved

2 mangoes, peeled and diced

Method:

1) Crust : Combine biscuits crumbs and melted butter while it is still hot and mix well. Pour into a 8”(20cm) round shape springform baking tin. Press till firm and put into a fridge to chill for more than ½ hour.

2) Filling : Beat cream cheese at medium speed until soft. Use another mixing bowl lightly beat dairy whipping cream at medium speed for 2-3 minutes

3) Double boil ingredients B and mix well with lemon juice. Add in dissolved gelatine mixture and pour into cream cheese and mix well. (Note: You will see some lumpy cheese in the mixture but it will not affect the texture)

4) Arrange mango cubes onto the crust and pour in cream cheese mixture. Put into a fridge and chill for 2 hours.