Thursday, 27 September 2007
Sunday, 16 September 2007
mooncake syrup making could be started well in advanced too... according to some websites, it could be made 1 year in advance! for the syrupy taste to develope!
this is my batch of mooncake syrup - the bottle is enough for 4 batches of MC!! (18 large MC each batch)
mooncake syrup recipe (with my own modifications, makes about 800g syrup)
600g raw sugar (gives nice brown colour)
juice of 1/2 lemon
2-3 tbsp treacle (gives even darker, nicer brown colour)
heat all and reduce to syrupy consistency
add treacle near the end
after making 3 batches / 47 mooncakes i still have enough syrup for another batch (of 18)!!
mooncake fillings too could be made in advanced and keep in fridge or even freezer... this time around i went abit overboard and made 4 kinds of filling (doubling the measurements of the recipes)...
here i have (clockwise) - lotus seed paste, mungbean paste, yam paste, chestnut paste...
500g dried beans or dried lotus seeds or dried chestnuts soaked overnight
raw sugar - 130g - 400g
peanut oil - 170-350 mL
microwave or boil dried stuff in water until tender so that it could be mashed - in food processor or ricer
mix in raw sugar and peanut oil - amount depends on the ingredient (can be found on cooking websites or just adjust according to one's gut feeling)
fry in wok until water has evaporated and filling / paste thickens (judge consistency according to gut feeling as well)
now it is time to do the portion that cannot be done in advance...
mooncake dough is v hard to make!! slight changes in portions of ingredients could turn a perfect batch into a disaster!
mooncake skin recipe (recipe modified by me, enough to make 18 large mooncakes)
350g plain flour (low gluten)
60 g - 80g peanut oil
1 1/4 tsp lye water or alkaline water (could be found in only some chinese groceries, it's actually illegal as a retail food additive in south australia, lucky i found it in NSW)
230g mooncake syrup
mix all the wet ingredients together
mix in flour
knead dough, should be just slightly sticky
cover with clingwrap and rest for 1-2 hours before using
when the dough is ready, it should be pliable but not sticky to your hands or latex gloves
a note on using latex gloves - they expand!!! after contacting oily stuff... don't be alarm that one's hands appeared to be shrinking in the gloves while slaving away kneading mooncake dough...
... must keep x-s dough under clingwrap at all times, a dried out piece of dough gives flaky mooncake skins... and wet dough sticks to MC mold like no tomorrow! don't do it!
roll it flat...
DO NOT do what i have done and roll the MC ball into flour before molding... instead just lightly dust one's hands with flour and then pat the dough b4 molding... otherwise the finished MC will be flaky like shedding dandruff!
finished!! and have to be rested until room temp...
Tuesday, 11 September 2007
fresh organic veggies from our v own veggie patch 1...
turned into aromatic savoy cabbage & butter beans tomato stew...
... also stir-fry snow peas, radish, corn & german sausage & garlic pumpkin laced with almond and radish- leaves
Monday, 3 September 2007
lets cross-section another RBGT... and this one was more even...