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

Piggy Mooncake

Piggy in a cage

Did not realized that today is already Mooncake Festival and I thought I still have time to make another batch of spiral mooncakes. The yam filling is all ready, just the pastry that is not done, better get it done tomorrow. I guess it doesn't really matter whether I'm on time, as mooncakes can be eaten anytime once you know how to make them. Made this piggy with coconut filling, should have taken the photos before boxing it up that is why it ended up looking like piggy in a cage.  As some of you might have seen some better looking piggy than mine at other blogger's site, you might consider mine a shoddy job. More practise. Will be posting more mooncakes as I haven't used up all my ingredients yet.

Super-Soft Pumpkin Butter Rolls

Real super soft and it stay ever so soft and spongy even after a few days.  I'm very happy at the result of this recipe.  Although it takes me more than three hours on the second proofing stage, it's well worth it. Only half a teaspoon of yeast to 270gm of flour....I was abit puzzle as to the little amount of yeast and a little doubtful whether it will rise but patience pay off, it turn out beautifully.
It's so good that I made another batch into buns with butter fillings the very next day.