I LOVE mooncakes! and it is the season for them agian... we are one full moon away from the roundest full moon of the year... i am so glad that i haven't left it too late this year... and can start the festivities early on in making my own mooncakes (and save some $$ in the process - note: mooncake retails for $8-10 EACH in sydney! wAH!) a bonus is that my own MC won't have any nasties (preservatives and minimal saturated oil %)...the first thing to do is to start with the yolk (salted egg yolk)... and these babies are maturing in our "igloo" - the coolest part of the house now (as above under mcduck's desk)
it takes about minimum 21 days to mature... the organic fresh eggs are dipped in shao shing wine and then salt... 6 of them fit in a zip lock bag and three of these bags are tugged into bed in the GJ box...
i guess more salt = more water being drawn out and harder the end product... i've read on other useful blogs that homemade salted eggs are often less salty and retains more egg taste...
hopefully the yolks will turn out to be firm, oozing out golden oil... ready to be stuffed into my lotus seed paste...
and a happy note! i got my wetsuit after 3 months of ebaying!
it takes about minimum 21 days to mature... the organic fresh eggs are dipped in shao shing wine and then salt... 6 of them fit in a zip lock bag and three of these bags are tugged into bed in the GJ box...
i guess more salt = more water being drawn out and harder the end product... i've read on other useful blogs that homemade salted eggs are often less salty and retains more egg taste...
hopefully the yolks will turn out to be firm, oozing out golden oil... ready to be stuffed into my lotus seed paste...
and a happy note! i got my wetsuit after 3 months of ebaying!
.jpg)
No comments:
Post a Comment