Early Mid Autumn For Me?

This week, I am very industrious on baking, baked 2 sugee cake, 1 cotton cheese cake and last night, mei cai mooncake. Sometimes, when you have the mood, I will bake or not or not, I just sit in front of TV or just because I feel bored, especially, my favourite Tv program has ended, just find something to do... hmmmm......

I was being recommended to buy preserved mei cai from HK called "mei cai wang", I have a recipe for mei cai mooncake and decide to try it out. After tasting the finished products, I like the overall taste of this mooncake.

This morning, pass some mei cai mooncake to some of my hubby's hobby friends and they thought this is lao Por Bingm it's not but appearance looks like it, maybe it's the brushing of egg wash and the sprinkle of the sesame seeds.... Yummy...

Fruits

A friend prompt me about fruit tartlets, never did before, had a recipe, tried to do it. In the meanwhile, I am testing my new food processor to knead the dough, had a hard time with the food processor, went to shift the bowl clockwise to lock the mechanism, doesn't work, ask hubby to analyse for me... BoY! had to move and lock the bowl anti-clockwise, must remember.

I am quite satisfied with the result, no doubt the grapes is sour...

It's not what I wanted

Few years ago, I have made this, and my husband has been craving and I ignored him in making. Last few weeks, has been crazy doing flaky skin pastry and decided to do this again.

Haiz! the overall product is not what I expect in taste, what went wrong? I dunno. I have complete trust in the recipe, maybe it's not my day and my hubby is totally disappointed. Will try again.

Hooked On

Really hooked on to Lao Po Bing, after favourable results from my previous batch and as well as my friend encouragement. It really spur me on.

As well on my curious side of me, and I have been surfing internet on Lao Po Bong, most of the recipes have ingredients of winter melon more than Kao Fen, wherelse, my previous batch of Lao Po Bing, have ingredients of Kao Fen more than winter melon.
I have to try in order to have a perfect one.

Someone gave me a BITC recipe and I tried, my husband and I prefer the previous one, but one of my collegues like the pastry, the pastry is good that I agreed. So far, I have tried various types of oil and water dough, use all vegetable oil, one dough oil, one dough shortening and both dough shortening. What I can conclude is that there's is a difference in texture. Talk as if I am a expert.. Nay!!!

Lao Po Bing

Ages ago, wanted to do this, but never come around. After making fllaky mooncakes, confidence is back + mood + balance Kao Fen, pushed myself to do it.... yay! finally 51 pieces in 3 and a half hrs job.

My husband, family and friends loved itand am glad my effort was not wasted.

festive fever

Yesterday, today I made the last batches of mooncake, sambal flaky mooncake and pandan snowskin.

Made 5 types mooncake this year, traditional baked lotus and red bean mooncake with 2 egg yolks, flaky skin flaky mooncake, flaky sambal mooncake and pandan snow skin mooncake. Wow! maybe it's the fever of everyone that's motivate me to do so, glad I did. I myself don't eat so much of mooncake and I have receive some, took a long time to finish but most of it, I have given away.

My indian neighour has given me a box of mooncake, say that I always give her goodies, I told her that I will made sambal mooncake that I have learn't and in actual fact is for my practice, hee! hee! I made besides giving her, I pass some to my buddies, they like it. When I mentioned sambal mooncake, they have weird feelings about it, I happen to have this feelings too. When there is a workshop for this, I and my friend signed up, I told her, I wanted to taste it just out of curiosity. Surprising, when taste, the combination in taste is just right, a bit spicy, salty and sweet. I hape no regret in attending and in fact that I use same skin recipe to do flaky red bean mooncake, my family likes it. Yay... I am going make this for next year.



Left pandan lotus paste, I made some pandan snowskin mooncake for my daughter's boyfriend and some for my neighbour's children.

Not so Flaky

Have balance red bean paste in the frig, after making a batch of mooncakes last week, I have decided to try my hands on flaky skin mooncake.

Prepare the water and oil dough, using simple steps to roll the skin. Hardly do this and quite poor in wrapping up, it's looks presentable, but the inner dough after baking certain parts looks damp, taste is cooked.

I consider myself not bad to have this stage, my husband loved it and said taste like tau sar piah, bought some to office and to my mum. Hope they liked it.

Preparation

Went to defu lane to buy ready made pineapple paste, made some pineapple tarts with it, bought some to office and my collegues like it. I am quite happy with the pineapple paste, it was not so sweet and the paste has a nice yellow golden colour.

My first pineapple tarts, I tried to crimp a rose, find it need a little bit more effort, for me alone, I would rather roll like a pillow, it faster in this way for me to make to give to my parents and siblings.