Mooncakes Disney Characters

Mooncakes Disney Characters

Ma Lai Koh Recipe

Ma Lai Koh Recipe

Ma Lai Koh Recipe Ingredients:

Starter:

90 g all purpose flour
1/4 tsp yeast
1/4 tsp sugar
80 ml water


Cake :

80 gm brown sugar
1 1/2 tbsp condensed milk
2 eggs
1 tsp vanilla essence
50 gm melted butter
1/4 tsp salt
28 gm cake flour
1 tbsp custard powder
1 tbsp milk powder
1/4 tsp vinegar
1/8 tsp pottassium carbonate & sodium bicarbonate solution(kan sui)
1/2 tsp double action baking powder

Ma Lai Koh Recipe Method:

Starter

Mix all the ingredients and leave for 2 to 4 hours(it can be left for longer but it made the cake too yeasty.)

Cake:

Bring water in steamer to high boil.

Line a perforated 8 inch cake pan with greaseproof paper and put in steamer to preheat.

Add the brown sugar and condensed milk to the starter and using your hand, mix and blend in until well combined.

Using a whisk, add in eggs and vanilla, whisk well.

Add in melted butter and salt. When well mixed add cake flour, custard and milk powder.

Lastly add in vinegar, potassium carbonate & sodium bicarbonate solution and double action baking powder. Mix well and pass batter through the sieve.

Pour into preheated prepared cake pan and steam for 30 minutes.


Serves

Mooncakes - Ping Pei

Mooncakes - Ping PeiMooncakes - Ping PeiMooncakes - Ping Pei

Mooncakes - Ping Pei

Mooncakes Recipe

Preparation of Golden Syrup:

600 gm granulated sugar

1/2 cup water

1 tbsp lime/lemon juice or citric acid

70 ml (2 ozs) water

Boil the sugar with 1/2 cup of water, lime/lemon juice till golden brown over a slow fire. Then add in 70 ml(2 ozs) water before turning off the fire

Preparation of Pastry Skin:

350 gm - 500 gm all purpose bleached flour

230 gm golden syrup

110 ml oil

1 tbsp potassium carbonate and sodium bicarbonate/kan sui

Mix golden syrup, oil and kan sui together and let it sit for at least 1 hour.

Add in 350 gm flour and mix into a dough. Knead until dough does not stick and is pliable (getting the correct consistency is important - add more flour if the syrup if the dough is too hard and not binding or adjust with more flour if the dough is too runny. )

Rest dough for another 30 minutes before using

Preparation of Lotus Paste:

600 gm lotus seeds with skin and in halves

1 tbsp pottassium carbonate & sodium bicarbonate solution(kan sui)

500 gm sugar

2 cups of peanut oil

60 gm (2 ozs) toasted melon seeds(kua yan)

60 gm (2 ozs) toasted kernel of olive seeds(lam yan)

2 ozs maltose

2 heap dessert spoon wheat starch(tung mein fun) - add this to 1/2 cup of oil from the 3 cups

Boil 600 gm of lotus seeds with 1 tbsp pottassium carbonate & sodium bicarbonate solution(kan sui) for 10 minutes.(Test to see if skins can be removed easily). Cool the lotus seeds and remove the skins and cores.

Using the pressure cooker, steam the lotus seeds for 15 - 20 minutes.

Put the lotus seeds in the food processor and blend till smooth and pour into a large microwable bowl.

Put 1 cup of oil and 150 gm of sugar in a cooking pan and cook till sugar is golden brown. (This must be under a low fire otherwise the sugar will get burnt) When the sugar is golden brown, put in together with the blended lotus seeds and the rest of the sugar. Also add the maltose and another 1/2 cup of oil.

Cook on high for 10 minutes, stir, and continue cooking at 3 - 5 minutes, stir when time is up. Cook until paste is nearly done, then add in the remaining 1/2 cup of oil which has the wheat starch. Continue to cook until done (The lotus paste is ready when it is thick and does not stick when tested).Add in the melon seeds and kernels of olive seeds and let it cool before using.

Preparation of Red bean Paste:

600 gm red beans

700 gm sugar

2 cups peanut oil (1 cup of oil, add in a heaped tbsp of plain flour)

90 gm (3 ozs) plain flour

2 tbsp rose jam/sugar (optional)

Put red beans and enough of water to cover the beans in the pressure cooker, cook uncovered for 5 minutes and then drain.

Put back the drained beans and enough of water in the pressure cooker. Cover and cook on highest pressure for 30 minutes. Remove cover when there is no more pressure.

Take a container and fill 3/4 of it with water. Place some cooked red beans in a sieve and place the sieve at the water surface of the container. Knead and sift the red beans. The food of the red beans will separate from the bean coats/shells and sink to the bottom of the container. Discard the bean coats and continue this process till all the red beans have been mashed and sifted.

Place this watery bean food in a muslin cloth sack or tea cloth and squeese out the water. Continue this process till the water from all bean food has been squeezed out.

Put drained bean food, 1 cup oil, sugar in a large microwable bowl and microwave on high for 10 minutes, stir and continue to cook on high 5 minutes at a time until nearly done. Add in the cup of oil that has the plain flour added in and continue to cook until ready. (time for cooking differs depending on how dry the bean food has been drained)

Add in the rose jam if using.

To assemble the mooncake:

Divide mooncake pastry to 35 -40g (big moulds)and 15g (small mooncake moulds). Knead each portion for a while and roll into a ball .

Divide mooncake paste to 120g (for big mooncake with yolks) and 30g (small mooncake), 140g (big mooncakes without yolks). Knead each portion a little and form each into a ball .

Lightly flour (using cake flour) your hands. Flatten a pastry dough to a 2.5-inch disk/circle. Press to make the edges thinner than the central part and place a ball of paste. Start pushing the paste against the dough . As you push the paste, the dough will start to enlarge. Press the centre of the paste lightly and place an egg yolk there(salted egg yolks should be cooked by addng in a tbsp of wine and steamed). Continue to wrap up the mooncake until the pastry fully cover the filling. Roll into a ball.

Lightly flour the mooncake. Place mooncake, seam side up, in mould. Flatten mooncake to conform to shape of mould . If using a wooden mould, bang upper, lower, left and right sides of mould to dislodge the mooncake. For plastic moulds, just bang slightly the sides of the mould and the mooncake will dislodge with ease.

Place cake on to a lined baking sheet (i use silpat/silicone baking liner). Repeat to shape remaining mooncakes.

Put the mooncakes in the middle of oven and turn on the broiler/grill/upper heat and broil for 5 minutes or until evenly brown. Remove mooncakes from oven and set aside for 10 minutes.

Remove from oven and switch setting to oven 375 f convection.

In the meantime, prepare egg glaze.

Beat an egg slightly. Add 1 tsp oil and 1 tbsp water. Strain the egg mixture.

Brush with egg glaze . Stand for further 5 minutes before returning mooncakes to oven.

Bake for another 10-15 minutes.

Remove from oven and let is cool in the baking sheet before transfering to baking rack for further cooling.

Store for 2-3 days. Mooncakes will get set and the pastry skin will be shinny and soft and ready for serving.

Fifth Birthday Cake

The Birthday Cake is the same strawberry cake iced with the never fail buttercream.

Pandan Kaya Fudge Cake

Pandan Kaya Fudge Cake

Pandan Kaya Fudge Cake was a rave in Malaysia in 90's. This tropical harmony of coconut and agar agar makes this a sweet treat that tastes like jello but cuts like a cake. This cake will cause oohs and aahs the minute it is presented and will immediately bring smiles on the first bite.

Ingredients:

For Pandan Chiffon Cake:

A:
4 egg yolks
90g castor sugar
160g all-purpose flour, sifted
1/2 tsp baking powder, sift with flour
1/2 tsp baking soda, sift with flour

100 ml water
1 tsp pandan essence
50g corn oil

B:
4 egg whites
60g sugar
1/4 tsp cream of tartar

Pandan Kaya:

900 ml. Coconut milk (i use Savoy Coconut Cream)

9 Tbsp. Hoen kwee flour / green pea flour

1 Tbsp. agar agar powder

1/2 tsp. salt

a little green colouring

a little pandan paste

180 gm. sugar

60 gm. Dessicated coconut for covering cake

Method:

To prepare pandan chiffon cake:

Add all ingredients in (A) and mix well until the mixture is smooth and consistent.

Whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at high speed until stiff form but not dry.

Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

Pour this combined mixture into a ungreased 9-inch round cake pan(i lined the cake tin with aluminium foil).

Bake at a preheated over at 350 deg F for 40-45 minutes.

As soon as the cake is removed from oven, quickly invert the pan and let it cool. (i invert cake on to a cake rack and place cake rack on top of a colander)

When the cake is completely cool, run a knife around the sides of pan to remove the cake(i remove the foil and tear it carefully).

Slice cake into 3 layers.(Remove the brown layer from the top of cake - that was what i forgot to do)

Method for pandan Kaya:

(1) Put all the ingredients into a pot and stir till evenly mixed.

(2) Cook over medium heat till mixture thickens and smooth. Cool slightly before using. Make sure it is still in pouring consistency.

(3) Place a slice of sponge cake into a cake ring, pour in some kaya and continue the same process till the last layer is covered with pandan kaya. Press slightly after layering the cake onto the kaya and make sure that the kaya fills the sides on the last layer.

(4) Leave aside to cool and set before chilling in the fridge.

(5) Remove cake from cake ring and cover the whole cake with dessicated coconut. If you are using an ordinary cake pan, line the cake tin before putting in the first layer of cake and when removing cake, introduce air in by folding 3 or 4 strips of paper and slipped them to the side of cake. Cake will then dislodged easily.

(6) Serve chilled.

Pandan Kaya Fudge Cake

Pandan Kaya Fudge Cake

Black Sesame Seeds Cake

Black Sesame Seeds Cake

Ingredients:

1 3/4 cups flour(1 1/2 cups for sea level)
1/4 teaspoon baking soda(1/2 tsp for sea level)
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
2 1/2 teaspoons toasted sesame oil
1 teaspoon vanilla extract
8 tablespoons butter, room temperature
3/4 cup sugar(1 cup sugar for sea level)
1/2 cup buttermilk, room temperature
1/4 cup toasted black sesame seeds

Method:

Preheat the oven to 350 degrees F. Grease the bottom and sides of a 8 inch cake pan or a springform pan or line muffin pan with paper cups -

Combine the flour, baking soda, baking powder, and salt together in a bowl and set aside.

Beat the eggs together in a bowl with a whisk. Add the sesame oil and vanilla and thoroughly combine.

Place the butter in the bowl of a stand mixer and beat with the paddle attachment on medium for a few minutes to soften it up. Add the sugar and beat for several more minutes until it is light-colored and fluffy.

Add in the egg mixture a little at a time while the mixer is still running, letting it slowly combine over a couple of minutes.

Stop the mixer and pour in a third of the flour mixture, and beat just until combined. Scrape down the sides as necessary.

Add half the buttermilk and beat until combined.

Repeat with half of the remaining flour mixture, the rest of the buttermilk, and finally the rest of the flour mixture with the sesame seeds. With each addition, beat it only until it is just incorporated.

Scrape the batter into the prepared pan and bake in the oven for about 30-40 minutes, 20 - 25 minutes for muffin pan, until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the cupcakes cool on the rack .

If you baked the cake in a regular cake pan, invert it onto the rack, and turn it right side up to finish cooling.

This cake will keep in an airtight container for up to 4 days.


Serves

Renee's Chocolate Cake

Renee named this cake as her cake because she found this recipe from her game cd - My Little Pony, printed it out and insisted that i have to make it. We made it, the both of us as a team, she measured all the ingredients with my supervision of course but when it comes to cracking the eggs, it was quite a task for a to be 5 year old. Well, we had fun and the best part is that the cake turned out to be the best chocolate cake that i have ever baked and it was so easy that a child could accomplish.

Ingredients:

2 cups sugar
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2/3 cup cocoa powder
1 cup milk
1/2 cup oil
2 large eggs
1 tsp vanilla
1 cup coffee



Method:

Preheat the oven to 375 f.

In a large mixing bowl, mix the sugar, flour, baking powder, salt, baking soda and cocoa.

Add the milk, oil, eggs and vanilla. Mix well. We don't want to see lumps!!!

Add in coffee and mix again thoroughly.

Grease two 9 inch round cake tins with butter (i line the bottom of the tins)

Pour the cake batter into the cake tins.

Bake at 375 f for 35 minutes or until toothpick inserted into center comes out clean.

Let the cakes cool for 10 minutes.

After the cakes have cooled, take them out of the tins.

Decorate with frosting or whatever pleases you.(i put two strips of paper on top of cake and sprinkle with powdered sugar)

Your're done and ready to eat.

Enjoy!!!!!



Serves

Microwave Carrot cake

Ingredients:
2 cups finely shredded carrots
½ cup toasted walnut pieces
½ cup chopped dates
1/2 cup brown sugar (3/4 cups for friends who are at sea-level)
2 large eggs
¾ cup vegetable oil
1 tsp vanilla extract
2 tbsp cold milk
1 ¼ cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda (3/4 tsp for friends who are at sea-level)

1/4 tsp salt
1 tsp mixed (apple- pie) spice

Method:

Butter and flour a 9-inch round and 3-inch deep microwave-safe cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots, dates and roasted chopped walnuts into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds or pass through the sieve. Add this mixture to the carrots mixture and toss until they are well-coated with the flour.

In the bowl of the food processor combine the brown sugar, eggs, vanilla essence and milk. With the processor still running drizzle in the vegetable oil. (no food processor, no problem, mix by hand)

Pour this mixture into the carrot mixture and stir until just combined.

Pour into the prepared cake pan and bake microwave on high for 8 minutes, turning cake pan around three times. Allow to stand for 15 minutes, then turn out on to a wire rack. (microwave wattage - 900 watts)

Invert on to a plate when cooled completely. Remove the paper.

Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting

8 ozs cream cheese

2 tbsp butter
1 tsp vanilla extract
½ cup confectioner's sugar
1 tbsp freshly squeezed lemon juice

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended.

Add the vanilla, lemon juice and beat until combined. With the speed on low, add the powdered sugar and beat until smooth.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Serves

Pumpkin Muffins

These muffins waft the most incredible aroma as they bake. This recipe makes tiny, not-too-sweet, pop-in-the-mouth mini muffins that are somewhere between a muffin and a cake in texture. The final product is a delectable little morsel that is totally luscious.

Ingredients:

1 1/2 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1 cup pumpkin puree

1/3 cup oil

2 eggs

1 tsp pumpkin spices

1 tsp cinnamon powder

1 cup sugar

1/2 tsp salt

Method:

Mix the dry ingredients - flour, baking powder, baking soda, salt, pumpkin spice and cinnamon.

Mix the wet ingredients - sugar, pumpkin, oil and eggs, beat lightly.

Pour wet ingredients into dry ingredients and fold in until all the dry ingredients are well blended.

Using an ice-cream scoop, scoop batter into prepared mini muffin cups, filling each 3/4 full.

Bake in preheated oven 350 F for 17 - 20 minutes or until muffins spring back when gently pressed with fingertips.

Serves

Green Tea Kasutera/Castella Cake

Ingredients:

4 large eggs

2 yolks

4 1/2 tbsp fine granulated sugar

3/4 cup bread flour,

1 tbsp fine granulated sugar,

1 tbsp green tea powder

1/8 tsp salt

2 tbsp honey

2 tbsp milk

2 tbsp oil

Sugar for sprinkling

Glaze:

1 tbsp honey

1 tbsp hot water

Method:

Line a cardboard box with heavy duty aluminium foil and grease the inside, then line with grease proof/parchment paper, bottom and sides - make the sides 1 1/2 inches higher than the sides. Sprinkle sugar on to the base of box.

Arrange oven rack to the middle of oven and preheat oven @ 350f.

Sieve flour, green tea powder, salt and sugar together.

In a saucepan, one which your mixer bowl will sit and the bottom does not touch the water, heat about 1 inch of water to 110f.

Rince mixer howl with tap water as hot as possible to warm, then dry well.

Whisk eggs, egg yolks and sugar in the warm bowl sitting over the simmering water.

Check the temperature of the mixture, you want to get the mixture between 86 - 90f. Keep whisking and checking the temperature.

Put honey and milk in a bowl and place it over the warm water, stir to melt the honey. Remove and leave aside.

Place the bowl of warm egg mixture on the mixer with the whisk attachment. Beat on high speed for 2 minutes only. Turn the speed down to medium(4 in kitchenaid) or just below medium and beat for 10 minutes until the foam is completely cool, thick and shiny.

Sift part of the flour mixture on top, avoiding the edges of the bowl and 1 tbsp of honey and milk mixture. Very carefully fold once only by dipping a large spatula into the foam at the 12 o'clock position, dragging it across the bottom. At the 6 o'clock position, lift up some foam and spread it across the top. Sift more of the flour mixture and honey mixture, fold again. Try to incorporate all the flour and honey mixture in about three to five batches and fold carefully to blend.

Place oil in a medium mixing bowl and spoon in 1 cup of the batter and fold together. When this is well blended, fold this mixture into the main batter.

Pour the batter into the prepared pan.

Bake in preheated oven for 10 minutes and then reduce heat to 300f and bake further for 40 minutes. Check for doneness.

As soon as the cake is out of the oven, brush the top with the honey-water mixture.

When it's cool enough to handle but still warm, lift it out of the pan, paper and all, and put into a plastic bag. Seal the bag and put into the refrigerator, for several hours preferably overnight as this will ensure a moist texture.

To serve, use a very sharp serrated knife to make clean cuts. Cut off the sides and make small, neat slices.

Enjoy

Serves