Tuesday, October 10, 2017

巧克力乳酪月饼 Cheesy Chocolate Mooncake

After the last attempt at making 3-in-1 instant white coffee flavored mooncakes two years ago, I just didn't have the time to follow up in making another until last week several days prior to celebrating mooncake festival.

I brought a few packets of ready made story bought mooncake fillings from Malaysia and what is missing in the preparation is the salted egg yolks. It is relatively hard to buy salted egg yolks in Jakarta unless you are prepared to buy the entire salted eggs and discard the whites.  Still, we would prefer to have a tinge of savory in our home made mooncake hence I started to google for other possible alternatives. The closest I could find is to incorporate cream cheese into the store bought fillings as an alternative to create the savory touch.

If you are interested, you may visit this site for the original version as I have made some adaptations in this posting.

Happy baking!

Cheesy Chocolate Mooncake

Recipe adapted from here

Ingredients 材料
(Good for 16 pcs of 160g Mooncakes)

For the Skin 饼皮 (A)
560g Plain Flour 普通面粉
80g Cocoa Powder 可可粉
1/2 Tsp Baking Soda 泡打粉
400 Golden Syrup 转化糖浆
100g Canola Oil 菜籽油
2 Tsp Alkaline Water 枧水

For the Filling / Paste 月饼馅料(B)
1.5kg Lotus Seed Paste 现成莲蓉馅料(Store bought市场贩卖)
350g Cream Cheese 奶油乳酪

Directions 做法

Combine all ingredients (A) and mix to form a smooth dough. Cover with cling wrap and chill in the fridge for 1 day.

Divide cream cheese and lotus paste (B) filling into 16 parts each and shape them round. Flatten a piece of the lotus paste ball into a disc and place a ball of cream cheese. Wrap the lotus paste over the cream cheese and roll into a ball. Repeat the same for the balance 15 sets of fillings and set aside.

Dust work table with powdered sugar. Divide dough into 60g each and shape them into round balls.

Flatten dough and place the lotus cream filling onto center of dough. Wrap dough over the filling and shape into round ball. Dust some powdered sugar into the mooncake mould as well as the completed mooncake dough.

Firmly press the ball into the mould then unmould the mooncake onto a baking tray lined with parchment paper. Repeat the same process for the remaining until finish.

Bake mooncakes in the center rack of preheated oven at 200C degrees for 10 mins. Remove from oven and immediately spray sprinkles of water onto the mooncakes.

Transfer the mooncakes back into the oven and bake for a further 10 mins at 190C degrees.

Once the mooncakes have cooled, store them in air tight container for minimum 2 days for the oil to surface to soften the mooncakes before serving.


Refrigerate the leftover mooncakes to maintain the freshness of the cream cheese.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Friday, October 6, 2017

无麸质南瓜狗狗蛋糕 Gluten Free Pumpkin Doggy Cake

Every year I look forward to celebrating my fur babies birthdays with some self concocted gluten free  doggy food.  The month of August is the most eventful for the trios as they get to eat mommy's home made birthday cake twice in a month. This is because two furry kids were born under the same month hence they get to eat special food twice in that month.

Considering the eldest dog's chronic allergies and minus some of the items from the approved list of general healthy food for dogs, I am practically left with little choice but to repeat the usage of certain vegetables or food to produce their cake.

Gluten Free Pumpkin Doggy Cake

Ingredients 材料 

40g  Carrot 红萝卜(tiny cubed 切成小丁)
150g Pumpkin 南瓜 (steamed & mashed 蒸熟搅成泥)
15g Brown Sugar 红糖
60g Coconut Milk 椰浆
50g Corn Oil 玉米油
2 Large Eggs 大号的鸡蛋

50g Tapioca Flour 木薯分
90g Potato Flour 马铃薯粉
1/2 Tsp Baking Powder 发酵粉

(C) Topping 表面装饰
1 Red Tomatoes 红番茄 (sliced 切片)
1 Purple Mashed Sweet Potatoes 紫色地瓜泥 (Optional 自选)

Method 做法

Combine and sieve the flour ingredients (B) together. Set aside.

Steam pumpkin cubes for 15-20 mins until tender. Mashed while it is hot.

Preheat oven at 180C degrees.

Combine eggs and sugar (A) into a mixing bowl and whisk to combine. Add mashed pumpkin to incorporate. Add oil and whisk to combine. Then follow by sifted flours (B) and coconut milk and mix until evenly mixed. 

Add carrot cubes to incorporate.

Transfer batter into a 6 inch cake pan. Decorate the top with tomato slices.

Bake in the centre rack of the preheated oven for 28-30 mins.

Pipe mashed sweet potatoes (if needed) to decorate. Allow cake to cool completely before serving.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Thursday, October 5, 2017

超软草莓酸奶面包 Super Soft Strawberry Milk Yoghurt Loaf

Apart from using milk, yoghurt is also a good alternative to creating soft fluffy bread. For this recipe, you may opt to use strawberry flavored yoghurt to further enhance the strawberry fragrance in the loaf.  That's the beauty of bread baking as you could custom made it with any available ingredients while still ended up with good outcome.

This recipe of meant for 2 whole loaves of bread, you may reduce the ingredients to half if you only need to make lesser quantity.

Super Soft Strawberry Milk Yoghurt Loaf

Ingredients 材料


670g Bread Flour 高筋面粉
50g Low Protein Flour 蛋糕粉
80g Castor Sugar 细砂糖
8g Instant Yeast 速溶干酵母
8g Salt 盐
3 Medium Eggs (中) 鸡蛋
50g Plain Yoghurt 原味酸奶
60g Milk 牛奶
260g Strawberry Milk 草莓牛奶

75g Unsalted Butter 无盐奶油

Directions 做法

In the bowl of the stand mixer fitted with dough attachment, add ingredients (A) and mix with lower speed until all ingredients are well combined. Alternatively you may follow the same sequence and combine the ingredients into a mixing bowl and hand knead till combined.
首先将材料A混入搅拌器的钢盆中,以慢速度搅拌搓揉成一个不粘手的面团。您若要是采用人工搓面的话, 只要依据同样的次序把材料混合手搓匀即可。

Add unsalted butter (B) and slowly increase the speed to medium and continue kneading for approx. 15-18 mins, until the dough becomes smooth and pass the window pane test. The same applies when you are completely kneading by hand.

Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it doubled in size.

Punch down the dough and divide the dough into 4 equal parts. Mould it round and allow to rest for 15 mins.

Sprinkle the worktop with bread flour, use a rolling pin to roll dough into long rectangle shape. 

Start rolling out from the longer end of the dough into a roulade. 

Place 2 pieces of rolled  bread dough (seams down) into a greased close lidded loaf pan 20x12x11.5cmD


Repeat the same for the balance 2 pieces of rolled bread dough into another greased close lidded loaf pan 20x12x11.5cmD

Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 再侍发酵50-60分钟至八分满即可.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 210C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至210C度.

Bake in the medium rack of a preheated oven at 170C degrees for 35-38 mins.

Remove bread from oven and turn it out onto cooling rack to cool.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


Recent Blog Post

Related Posts Plugin for WordPress, Blogger...