My baking experiment is getting more interesting and little bit varied. Have you ever wondered that sometimes those goodies that you thought you will never know how to do it, is actually so simple. Of course, all these cannot be accomplished without the generous sharing of good and easy to follow recipes by fellow bloggers. It's kinda weird that i can spend almost everyday blogging or simply catching up blogs of other homebakers, to T, he just lamented that "i don't understand why you want to spend so much time on this, i find it a waste of time!" I suppose you must be in it, to understand this world of blogging, and baking (~0~)
The 'craze' now is my office is making snowskin mooncakes, and everyone ('exaggerated', only the usual group bakers) seems to be trying it out, sharing different recipes found from the world-wide-web, and our baking experiences and experiments. Since this is my 'virgin' moonies, i did a fare bit of surfing to sift out the recipes, and at the same time, to 'hear' from other bloggers' experience with making mooncakes. This was narrowed to this from Held by Love, Bake from Scratch, who like me - is the first time trying out mooncake, and bought the mooncake moulds from Elyn from e's joie.
The 'craze' now is my office is making snowskin mooncakes, and everyone ('exaggerated', only the usual group bakers) seems to be trying it out, sharing different recipes found from the world-wide-web, and our baking experiences and experiments. Since this is my 'virgin' moonies, i did a fare bit of surfing to sift out the recipes, and at the same time, to 'hear' from other bloggers' experience with making mooncakes. This was narrowed to this from Held by Love, Bake from Scratch, who like me - is the first time trying out mooncake, and bought the mooncake moulds from Elyn from e's joie.
These moonies were the 1st few that i did, see the skin is quite uneven and ugly.
Ingredients/ Method:
Snowskin
100g koh fun (commercial fried glutinous rice flour)
70g icing sugar
30g shortening
120g cold water
1. Sift koh fun and icing sugar.
2. Rub in shortening into the flour mixture.3. Slowly add in the cold water, until soft dough forms.
4. Weigh 20g dough each, and 30g filling each, and set aside.
5. Flatten the dough and put the filling in the centre and wrap.
6. Press into mould.
*Note: I put the dough in between a plastic bag and flatten with rolling pin. The wrapping is also done using the plastic bag. This method was 'invented' as the dough keep sticking to my hand, and i don't wish to use more flour to coat the mooncake. It made handling of the mooncake very easy!
Although these mooncakes are never near perfect nor in comparison with commercial ones, personally i like it just because it is home-made with love...kekekeke. This is another 'spirit' of my baking endeavours!
3 comments:
The mooncake look good! Definitely a good attempt! Home-made goods are priceless!
Quzzine,
We're all the same when it comes to finding a good recipe for baking! We'll search & search, read & read, find & find to ensure that our "virgin" bakes won't be a failure. Otherwise, we'll shun away from that bake for a while, isn't it? I did the same too! Took me quite a while to decide which recipe to use for my mooncakes too! :) I'm glad your first attempt turns out to be good too!
Tks, elyn for your compliments! Will try out other fillings soon....
Hi PaB, i suppose there are many homebakers who are like us. The lucky thing is that many bloggers are generous and kind enough to share with us their tried-&-tested recipes. In fact, we are spoilt of choices...kekeke
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