Savoury Mooncake

I made this batch of mooncakes while I was back in Penang recently. Since I was at my mum's place I did not have all my baking utensils for baking anything at all.  So, I just popped into a baking store and just grabbed whatever I need for making this mooncake. Couldn't find a nice mould, as you can see the design wasn't very visible.....but I was adamant in trying out this mooncake.  It has a very nice taste as it contain meat floss combined with lotus paste and melon seeds and the black stuff surrounding the salted eggs is black sesame paste which is my own addition.  It may not has it's look but it sure has it's taste.

Lotus Paste Mooncake

unbaked mooncakes

This is my first attempt on moncake.  I was quite apprehensive in taking this task cos' it always strike me as quite alot of work into making it. Thanks to modern days gagdet and the convenience of ready made fillings that encourages me to try it out. All those blogs that I browse thru and the tips helps alot.  Now that I got my hands into it, I will try out more varieties....it is actually very satisfying to see the result.

Thousand Layers Yam Mooncake

Not satisfied with my first batch of spiral pastries, I made another attempt on this project again. This time I chose an adaptation from Moonlit Mid-Autumn Festival by Choong Su Yin. Somehow, it still doesn't look as good as the one in the recipe.....it should be flakier and the layers should be more distinct.  In the recipe, it stated that the all purpose flour for the oil dough be steamed first then sieved.....which I've omitted...wonder cud it be this step that make it flakier???

Pandan Chiffon Cake

shape & height looks alright.....but without skin

chiffon cake cut up

Texture of chiffon

Red-Bean Spiral Pastries

Spiral....spiral...don't see any distinct spiral.  The inside looks alright. An adaptation from Alex Goh's Irresistible Pastry. I filled it with Red Bean Paste and inserted a salted egg yolk.  Find it abit too sweet from the red bean paste. Must try it out again..... to get that thousand layers.

Bull's Eye Cheesecake

Finally, or I might say "at last", I got down to baking this cake. I bought all the ingredients ready quite some time ago but somehow, I got sidetracked into making something else. So, after checking on the date of my cream cheese and discovered that if I don't put them to use soon, I will have to discard them, which would be a big waste of money. The reason which I put off making this particular cake was because I assumed it would be quite a big mission (I mean, the many steps it involves), but to my surprise, as I go about it, it's really not that difficult at all. It took me within an hour to finish it minus the refridgerating overnight. Quite satisfied with the end result, very rich and velvety.

Chicken Char Siew Pau

Made another attempt on the pau.  Texture has improved tremendously from the last batch and so is my pleating of the pau. Made the fillings from left-over of honey roasted chicken and continue with the similar ingredients and method of char siew pau, turns out very well.