Hong Kong Bun

Spiral Yam Mooncake

Tried out this mooncake again this year. Though I find it easier to handle the pastry this time around, I'm still not very pleased with the result. It may lack in looks but the taste is good.

So, hoping that by deep frying (which I've not done it before) the layers of pastries will be more visible, I give it a try.  I can't really say it's as good as I've seen from other blogger but one thing I've found out the good thing about deep frying.....is that it stays crispy till the next day.

With the balance of fillings (coconut, pandan lotus and lotus paste) I wrap them up with Parallel-Layering pastry.

Mooncakes

Green Tea Ping Pei Red Bean Paste Mooncake

Last year I did not try out the Ping Pei Mooncake so, I give it a try this year.  It's not alot of work involved as I have discovered and it turn out pretty well.

As always the case, the one sold in the shop are extremely sweet for my liking I make it a point to reduce the sugar in this recipe.

Hokkaido Milk Loaf

Made this when I was in the UK at my sister's place   a week ago. I hand kneaded the dough successfully for the first time as she doesn't have a mixer.  It rises beautifully.

Lovely bread, very happy with the end result.

The texture was so amazingly soft that needs gentle handling to unmould it from the tin. It stay soft even after two days.

Sawdust Cheesecake

"Sawdust" What a name! That's because of the toppings of crushed digestive biscuits that resemble sawdust.

The creamy light texture of the cheese and the light sponge cake base with the slightly crunchy biscuits makes this a delightful dessert.

Perfect Loaf & Luncheon Meat Bun