酥皮奶皇月餅 Pastry Custard Mooncake

1st time making this, the custard filling is not smooth and soft enough. I guess I need to knead a bit more next time.

料如下:

奶皇餡(8個迷你月餅的份量) - 等份後放冰箱2個小時備用,不要放過夜或太久 (50G的塑膠模具)

醎蛋黃2-4個(2個是幾乎吃不出來有醎蛋黃的味道,所以最好用4個,反正一個小月餅才佔半顆)

低筋粉 14g

吉士粉 12g

全蛋液 20g

鮮奶 62g

椰漿 62g

白砂糖 25g

有鹽牛油溶液 15g

Directions:

1.    低筋粉+吉士粉過篩後加上牛油溶液,蛋液拌勻,這樣就可以拿去煮了. 最好用不沾鍋,邊攪拌邊加糖進去,因為吉士粉是會沈澱的東西,所以要先把他煮半熟,只要他糊糊的便可以了.

2.      煮好後隔水蒸15-20分鐘把他徹底蒸熟(視乎份量而定,我這是做8顆,所以15分便可以了)蒸過的奶皇才不會爆漿也不會變水水的,至於爆漿奶皇包那就要加多一點的液體跟大量的牛油進去
(ALTERNATE WAY for step 1 and 2) 低筋粉+吉士粉過篩後,加入全蛋液,鮮奶,椰漿,白砂糖攪拌。倒入鑊中加入牛油用中火加熱,不斷兜炒，直至合適糊度(變粉團),就可轉到抬上搓

 3.     蒸好的奶皇馬上倒出來工作枱上,加上蛋黃碎,準備把奶皇搓滑.因為奶皇必需要在熱的時候再給他加工搓揉至

滑, 所以用大刮刀(盡量不要用到手啦,很燙的)一下一下給他用摺疊法把東西都混合好,變成光滑的一團就OK了,這時

候奶皇己不太燙了.

4.      秤重後滾圓分成等份,可先包上保鮮膜放進模具裡試一下大小才決定酥皮的分量,把分好的奶皇餡放進保鮮盒裡,

放冰箱兩個小時後才能用,沒有冰過不行.

 

Egg yolk: 醎蛋黃在蒸奶皇同時放進烤箱烤,烤之前先噴灑米酒去腥味,我大概用180C(350F)度烤7分鐘,有看到油跑

出來便OK.

餅皮(8個迷你月餅的份量) - 等份後就要馬上包餡. (50G的塑膠模具)

低筋粉(也可以用高筋粉) 120g

有鹽牛油 60g

吉士粉10g

糖粉 30g

全蛋液(回溫) 24g

高粉(上圖要把麵團滾進去的份量)

Directions:

做法：
1) 牛油置室溫變軟，和糖粉放大海碗，用電動打蛋器以最慢速拌勻至牛油狀。
2) 加入蛋液，低筋麵粉，吉士粉，雲呢拿香油再打發。
3) 奶皇餡分為 8 小糰 (每份約26 g)，包入鹹蛋黃，以包湯圓的手勢就 OK，不用全包冚，留少許開口，開口向上擱在一邊備用。
4)把麵糰分 8 小份 (每份約 22g)， 也是用包湯圓的手勢包好 (3)，封口向下，擱在檯的一邊備用。
5) 把粉糰放檯面用手堆幼身點，月餅模撒高筋麵粉，推壓成形。
6) 刷上蛋液，放焗爐，180C(350F)度烤焗15-20分鐘段。

Make this the 2nd time. Much better result! Marsh all egg yolk and mix in the custard paste. This time the custard paste is smoother by making it using the *Alternate Way* direction.

My husband bought new molds for me in HK. Cute~~~~

Flower Bouquet Cupcakes

                                      

My friend, Florence, is a big fans of desserts. The presentation of dessert is always her first concern, and the taste comes next. Although I cannot decorate well on my desserts, she still kindly show big appreciation on my works. Therefore, I need to make something good in return especially on her birthday! I guess flower bouquet cupcakes has the best presentation without many techniques or work. She should loves it. Last time I make multicolor flowers for my friend's cake, and my husband told me some skills on colour matching fundamental concept. I am not an artist person at all. I have no idea what colours will catch perfectly. So I decided to go for plain white flower with sprinkles on it (my friend loves sprinkle on cupcakes, she told me once). My friend is not picky on flavour or taste of cupcakes. So I chose Red Velvet cupcakes (sound and look romantic) with vanilla frosting.

We need a flower pot, foam ball, toothpicks and wrapping tissue paper.

I place the foam ball to the flower pot, then cover with some tissues paper. Estimate the cupcakes placement. 2 toothpicks for each cupcake.

This is a mini flower bouquet. So I made mini cupcakes.

After I put all the cupcakes in, I sprinkle some silver heart shape sprinkles for further decoration. Then I made a birthday card/sign and glue it on a stick and put in middle of the flower pot. Finally add some ribbons (optional). Perfect!!!

冰皮月餅 Ice-skin (snow skin) mooncake

冰皮:材料 (Make around 16 mini mooncakes)

• 糯米粉 55g glutinous rice flour / sweet rice flour
• 粘米粉 45g rice flour
• 澄麵粉 25g wheat flour / wheat starch
• 幼砂糖 60g Sugar
• 牛奶 210ml Milk
• 煉奶 40ml Condensed milk
• 菜油 25ml Vegetable oil
• 糕粉（即熟糯米粉）Ripe Glutinous rice flour/sweet rice flour

• 做法: 

1. 糯米粉，粘米粉，澄麵粉和糖過篩，盛入一大盤中。 All flours sifted in one big bowl
2. 牛奶，煉奶，和油拌勻。倒進上項麵粉中，拌勻。過篩，隔去粒粒。盛入淺又闊的盤中。 Mixed milk, evaporated milk and oil. Pour into flour mixture and mix well. Sifted battered.
3. 置入鑊中，用大中火隔水蒸15至20分鐘。用筷子挑少許試吃，若沒有生粉味，即熟透。放涼至暖和，用硬膠刮或大匙羹刮出麵團。用手搓揉至軟滑。切割出每份30克小塊，滾圓. Steam batter for 15-20minutes. Tested with a chopstick for doneness. Chopstick must be clean when take out from batter. Cool it until it is good to handle. Take the cooked mixture and then form a dough by kneading it by hand. Use a scale to form 30g small ball shape dough.

Top right is the Mung Bean filling paste when done. Left bottom shows the Iceskin (Snowskin) after steaming. Bottom right shows the iceskin (Snowskin) dough.

豆蓉餡Mung Bean Fillings:

材料 Ingredients:

開邊綠豆 150g Split Mung Bean

糖75g Sugar

油 30g Oil

澄麵粉 1 湯匙Tbsp Wheat flour

吉士粉 1 湯匙Tbsp Custard Powder

做法Instructions:

去殼開邊綠豆 150g 用水浸過夜 Soak Mung Bean in water overnight

洗淨, 綠豆加水至齊面, 放入鑊煮約 20 分鐘至腍, Wash mung bean then boil in water for 20mintues until softened

取出, 倒去多餘水份, Sifted out water

將綠豆放入煲內, 加入糖75g, 油 30g, 用小火煮至糖溶, 同時將豆打爛成蓉, Use low heat to cook mung bean, oil and sugar until all sugar dissolved. Blend mixture by hand blender to form paste

續煮至豆蓉乾身, 灑入1湯匙澄麵粉, 1湯匙吉士粉, 再炒匀至乾身 Add custard powder and wheat flour to paste. Then keep pan frying it.

I add some black sesame powder to some green bean paste to make black sesame paste filling.

奶黃餡料 Custard fillings
材料 Ingredients:
花奶 4oz (Evaporated milk)
粟粉 2oz (Corn flour/cornstarch)
椰汁 4oz (Coconut milk)
吉士粉 1Tbsp (Custard powder)
糖 4oz (Sugar)
水 1cup (Water)
蛋黃 1 (Egg yolk)
澄麵 1.5 Tbsp (wheat flour / wheat starch )

做法Instructions：
水和糖煮溶，花奶、粟粉、吉士粉攪勻，慢慢攪落糖水中，攪勻至杰，
再加入椰汁及蛋汁，攪至杰糊狀，再加入已用水開勻的澄麵，攪至杰，
攤凍放雪櫃備用。(如軼身可加入糕粉搓至適中)
Mix evaporated milk, cornflour and custard powder.
Boil water with sugar until sugar dissolved. Then pour flour mixture into sugar water. Stir until batter formed. Add coconut milk and egg yolk to it. Stir. Mix wheat flour with a bit of water and then add to the batter. Then stir again until all mixed to form custard filling paste.

I divided the skin into 3 portions. Then add chocolate and green tea powder to 2 of them to make different iceskin taste.

Something I will try next is blueberry, durian, pineapple filling. Here is a recipe just found from internet for pineapple filling:

奶香凤梨馅：菠萝罐头（沥干）250克，菠萝罐头糖水50克，细砂糖20克，红糖10克，玉米淀粉10克，蛋黄1个，奶粉20克，黄油30克
Source from : http://blog.sina.com.cn/s/blog_4a5089ff0102efp0.html?tj=1

制作过程：
1、首先制作奶香凤梨馅。将所有材料准备好。菠萝罐头沥干水。如果用新鲜菠萝，称去皮后的新鲜菠萝肉250克，菠萝罐头糖水用50克水或者牛奶代替。
2、把除了黄油以外的所有材料放入食品料理机，打成泥浆状。
3、将打好的浆倒入锅里，大火烧开后改中小火，一边加热一边不断翻炒。加入黄油，翻炒至黄油完全溶化。
4、炒到锅里的材料变得浓稠。
5、当变成比较浓稠的泥状，就可以了。
6、炒好的馅冷却后使用。如果想尽快冷却，可将馅倒入平盘里，用勺子背摊开摊薄，放入冰箱，很快就能冷却了。

Black Sesame Egg white cake with black sesame mousse 黑芝蔴幕士蛋白蛋糕

This is a cake made for my friend's birthday. She wants a black sesame cake with a romantic theme. So I made her a black sesame cake with black sesame mousse layer flower cake. I can say I am not a romantic person and also I am not a flower lover. But I challenged myself here. I think flower is a romantic thing for girls so I will challenged myself on make Buttercream flower decoration on a black sesame cake!

Black sesame cake with a layer of black sesame mousse in the middle. Hard to show on the photo because it is all black!

This is the first time I pipe a buttercream flower. Need more practices!I give myself only a pass on this project!

I orignally created a multicolour flowers theme for this cake. But my husband said they are not match at all and look bad actually. So I finally changed to only 2 colours tone. Colour match but not enough flowers :S Don't have extra time to make extra flowers.

RECIPE FOR CAKE

Black Sesame Eggwhite Cake

Ingredients:
120 gm. milk
65 gm. corn oil
40 gm. Black Sesame powder

1/8 tsp. salt

65 gm. egg white
170 gm. cake flour - sifted

300 gm. egg white
130 gm. sugar (I only put 100g, still sweet for me)

Method:
(1) Mix milk and corn oil together, add in cake flour and black sesame powder. Add in 65 gm. egg white and Mix well.
(2) Whisk 300 gm. egg white with sugar till fluffy and then fold into the milk batter.
(3) Pour into 2  8" lined square tray and bake at 180C (350F) for about 30mins.
(4) Take cake out and cool down before assemble with mousse layer.

Black Sesame Mousse

Ingredients:

100ml Milk

2 1/4 tsp Gelatine powder

1.5 tbsp Water

2 tbsp Sugar or icing sugar

20g Black sesame powder

160 ml whipping cream

Method:

1 Soak gelatine powder with water for 5 minutes and heat it over a hot water bath.

2 Add sugar and black sesame paste to the milk, stir well until sugar dissolved then slowly pour in gelatine (cool down gelatine a little if it is still hot), stir well again.

3 Whip up fresh topping cream to soft peak form and mix into the black sesame mixture.

TO ASSEMBLE CAKE AND MOUSSE DIRECTIONS:

•  Place the first layer of cake at the bottom with a square cake ring. Pour the mousse onto the cake and spread the mousse evenly with a palette knife
• Place the second layer of the cake onto the mousse.
• Chill the cake for at least 4 hours or till overnight
• Take a sharp knife and run it around the edge of the cake to loosen the cake from the cake ring and trim sides of cake.
• Decorate

Buttercream flower

Buttercream recipe from http://www.food.com/recipe/vanilla-buttercream-frosting-from-sprinkles-cupcakes-222188)

Ingredients:

• 1 cup butter, softened
• 3 1/2 cups confectioners' sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions:

1. In a bowl combine butter, sugar and salt. Beat till blended.
2. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy. If too thin to pipe, add more powder sugar. If too thick, add more milk.



Gundam Cake 機動戰士高達蛋糕

Today is my older daughter's best friend birthday! I told his mom that I will make his son a cake for his party today. His mom said he loves Gundam. So I made this for him! Happy Birthday Jasper!

Draft Gundam head on Parchment paper. Then place a transparent plastic sheet on top. Pipe chocolate to outline the shape then put in fridge until harden. Take it out and place on cake. Dye piping gel with icing colour then pipe to the eye and other areas.