Five Nuts Mooncake 廣式伍仁月餅

We didn't like the five nuts mooncake so much when we were little, we preferred the lotus with duck egg yolk.  I beware of health when became a vegetarian, this mooncake has many different nuts in the filling which contains a lot of vitamins, I add the maltose instead of sugar, so it's less sweet and less oil than we buy in the bakery.  There are many Chinese sweet snacks, but just once a year we eat mooncakes, which is worth to do the homemade then. The Chinese like to offer the mooncakes as presents to friends and family during Mid Autumn Festival.

Recipe:  (16pcs of 50g mould)
Crust:
180g       cake flour sifted

100g       golden syrup
30g         veg oil
3g           iye water

Fillings:
50g         pine nut
50g         pecan
25g         almond
25g         almond slice
50g         sunflower seed
50g         dry pumpkin seed
50g         black and white sesame
100g       sweet winter melon

40g         fried glutinous rice flour
50g         cold water
2 tbsp      veg oil
1 tbsp      maltose

Egg yolk washed:
1 pc         egg yolk
1 tsp        water

Cooking method:  preheat oven in 160c

Procedure:
Crust making:  (16pcs/20g each)
a)  In a big bowl, mix the syrup/veg oil/iye water together, then pour the flour
into the mixture, then stir with a wooden spoon then knead it into a soft dough (don't kneading too long to have gluten), put aside at least for one hour;
b)  Roll each ball in 20g;

Filling: (16pcs/26g each)
a)  Bake all the nuts of 150c in the oven, let it cool down and cut the pecan/almond/sweet winter melon in small pieces; mix all the nuts and other ingredients in another big bowl, until it sticks together;
b)  Roll each ball in 26g; put aside;

Assembly:
a)  Roll the crust in round shape with thin layer at out bound with a rolling pin, put the filling inside and close the crust at top side;

b) Put some flour all around each ball and inside the mould as well,  the closed layers at top, then press the ball into the mould;  

**It takes time to practice how to use the figure :)

c)  Spray some water on the surface of the cake before put into the oven, bake 160c for 5-6 mins at the middle level, do the 1st egg yolk wash and let it cool down about 10 mins, and do the 2nd egg yolk wash;  bake for another 13-15 mins or until golden;

d)  Let it cool down and put into a container at least 2-3 days before consumption.

Enjoy!

當我們小時候，都不甚喜歡五仁月餅的，我們寧願愛吃蛋黃蓮蓉。由於我成為一個素食主義者，便小心健康了，因為我們攝取蛋白質和維生素。這個月餅有許多不同的堅果餡料，裡面含有大量的維生素，我把麥芽糖代替白糖，因此它的甜度比我們外面買的少許多，和少油。中​​國的甜點有很多，但只是一年吃一次月餅，所以它值得你去嘗試自製的啊！而中國人喜歡在中秋節期間給親朋送月餅做禮物呀。

配方：（16個／50克模具）
皮：
180克           低筋麵粉過篩

100克           金黃糖漿
30克             蔬菜油
3克               鹼水

餡料：
50克             松子仁
50克             山核桃
25克             杏仁
25克             杏仁片
50克             葵花籽
50克             南瓜籽
50克             黑白芝蔴
100克           糖冬瓜

40克             炒糯米粉
50克             冷水
2湯匙            蔬菜油
1湯匙            麥芽糖

蛋黃漿：
1個               蛋黃
1茶匙            水

烹飪方法：預熱焗爐160℃

步驟：
皮製作：（16個／20克）
a）在一個大碗，一起混合糖漿/蔬菜油/ 鹼水，再倒入麵粉到混合物，用木勺攪拌，再用手揉麵團至柔軟的（不要揉太長，不能有筋），靜止至少一小時;
b）滾圓每個球為20克;

餡料：（16個/26克）
a）烘烤在烤箱150℃的所有堅果，讓它冷卻下來，切割山核桃/杏仁/糖冬瓜成小塊;在另一大碗裡混合所有堅果和其他成分，直到它們粘在一起;
b）滾圓每個球為26克;

結合皮和餡料：（20克皮／26克餡料）
a） 在保鮮紙內放滾圓的皮，用擀麵杖壓扁圓形成薄層，外圈薄內厚，把餡放在皮內，慢慢收口和滾圓；

b）將滾圓麵糰沾些炒熟的糯米粉，同時一些在模具內，將封閉層的圓麵糰向上，然後按球進模具內，輕輕向下用指壓; 然後輕輕按模具10秒再按並拉高模具，放在烤盆裡；

**這需要時間來練習如何使用力度:)

C）在月餅表面上噴些水才放入焗爐，放在中層用160℃焗5-6分鐘，要掃兩次蛋漿，掃完一次後讓其冷卻下來約10分鐘，再掃第二次; 再焗13-15分鐘便完成或直到金黃色;

D）讓它冷卻下來，並放入容器內至少2-3天後才食用啊。
盡情享受吧！

Orange Chiffon Cake 橙汁戚風蛋糕

Since a long while that I'd like to make a chiffon cake, but I had a small oven...
until last month I have bought a new toy that I can bake one!  I researched a few recipes and did a comparison, finally the recipe is adapted from "joy of baking" which I found too sweet for our Asian taste, then the sugar has been reduced to the same quantity of cake flour as below.

Recipe:  (7" ungreased tube pan)
A) dry ingredients
113g        cake flour sifted
60g          caster sugar
1 tbsp      orange zest (1-2 oranges)
1/2 tbsp   baking powder
1/4 tsp     salt

B) liquid ingredients
3 pcs       egg yolk
60 ml       veg oil
90 ml       orange juice (1-2 oranges)
1/2 tsp     vanilla extract

C)  egg white
4 pcs        egg white
50g          caster sugar
1/4 tsp     cream of tartar

Cooking method:  preheat the oven in 170c

Procedure:
a)  In a large bowl, mix all the A) dry ingredients, make a well then pour the B)
liquid ingredients, set aside;

b)  In a separate bowl, beat the egg white with an electric hand mixer in medium speed, add the cream of tartar until become soft peaks, then add the caster sugar in 3 additions, until stiffs peaks;

c)  Fold the egg white in 2 additions into the a) egg batter with a spatula, fold slowly to avoid lose the air in the batter;

d)  Pour the batter into the mould and bake for 40-45 mins (due to different heat of oven, please look often around the times up), take out the mould and turn it upside down on a bottle immediately to avoid collapse of the cake, lets cool down at least 1 hour before removing the mould.  

**Serve with French fresh cream and fresh fruits, yummy!

我想做一個戚風蛋糕已經很久，但我只有一個小烤箱......
直到上個月我買了新玩具，我可以烤一個了！我研究了幾個食譜，做了比較，最後的配方是改編自“joy of baking”，在亞洲的味道的話，發現太甜了, 我減少糖的份量跟低筋粉相同數量。

配方：（7“脫脂的管平底鍋）
A）乾配料
113克          低筋麵粉過篩
60克            糖粉
1湯匙           橙皮（1-2橙子）
1/2湯匙        泡打粉
1/4茶匙        鹽

B）液體成分
3個              蛋黃
60毫升         菜油
90毫升         橙汁（1-2橙子）
1/2茶匙        香草精

C）蛋白
4個              蛋白
50克            糖粉
1/4茶匙        塔塔粉

烹飪方法：將烤箱預熱170℃

步驟：
a）在一個大碗，混合所有A）乾配料，在中央做一個井再倒入B）液體成分，攪拌至滑，
待用;

b）在令一個碗，用電動打蛋機中用中速打蛋白，加塔塔粉，直到變軟峰；分三次將糖粉3加入，打發至硬峰;

c）用刮刀將蛋白分兩次用炒的手法拌進a）雞蛋麵糊，折疊手法慢慢拌，避免將麵糊內的空氣失去;

d）將麵糊倒入模具，烘烤40-45分鐘後（因烤箱溫度不同，請經常看看），取出模具，立即把它倒過來，以避免蛋糕下崩潰，至少讓冷卻一小時才取下模具。

**與法國鮮奶油和新鮮水果一起吃，是非常美味的！

Fusion Moon Cake 冰皮月餅

For this coming Mid Autumn Festival, I give myself a mission to complete for making different kinds of Mooncakes.  

First of all, I searched for the moulds which have been bought online. 
After having compared some different recipes, mine is adapted from the Siukithcen's one which I like the oilless, but it's not chewy on the crust and unsweet on the filling, so I replaced the flour by wheat starch and add more sugar.  The filling are split green bean (moong dal) and red bean.  Let's start...

Recipe:  (24 pcs of 50g mould)
Sticky rice crust
70g         glutinous rice flour
50g         rice flour
20g         wheat starch
50g         castor sugar

250ml     milk

40g         condensed milk
10g         oil

Green bean filling (better prepare a day before)
80g         split moong bean
35g         castor sugar
5g           oil
5g           wheat starch

Red bean filling (better prepare a day before)
120g        red bean
3-4 cups   water
45g          castor sugar
5g            oil
5g            wheat starch

For assembly:
40g          fry glutinous rice flour (fry the flour in a pan over a medium flame or   in an oven until golden)

Cooking method:  steaming

Procedure:
Sticky rice crust
-  Mix all the dry ingredients, stir in the milk by several additions until smooth, then add the condensed milk and oil;  
-  Pour into a bowl of boiled water pot to steam about 30-35 mins until insert a toothpick out without lumps;
-  Let it cools down and knead the dough a little bit to form a consistent sticky dough; set in the fridge at least half an hour;

Green bean filling 
-  Soak the moong beans at least 4 hours before steaming;
-  Pour into a bowl of water just cover the beans, then steam for 30-35 mins until soft;
-  Crush the cooked green beans to paste when it's hot, then fry it with oil and sugar under small to medium flame until combined, lately add the wheat starch to form a consistent dough;
-  Let it cools down (still warm) and knead it a little bit, set aside in the fridge;

Red bean filling
-  Sock the red beans at least 2 hours before cooking;
-  Boiled the beans with cold water for 30mins, then cover for at least 1 hour without flame;
-  Sifted the water out and crush the beans to paste when it's hot, then fry it with oil and sugar under small to medium flame until combined, lately add the wheat starch to form a consistent dough;
-  Let it cools down (still warm) and knead it a little bit, set aside in the fridge;

Assembly the crust and fillings:  (18g crust/ 28g crust)

a)  Make the crust (18g each), filling (28g each) in round balls;

b)  Roll the crust in round shape with thin layer at out bound with a rolling pin, put the filling inside and close the crust at top side; 

c)  Put some fry glutinous rice flour all around each ball and inside the mould as 

well,  the closed layers at top, then press the ball into the mould;  

**It takes time to practice how to use the figure :)

d)  It's done and can be served immediately or keep in the fridge for a few day and in the freezer for a couple of weeks.

對於即將到來的中秋節，我給自己一個任務，製作不同種類的月餅。

首先，我已在網上買了模具。比較了一些不同的食譜後，其中一個喜歡的是Siukithcen‘s的無油配方，，但它的皮不什麽煙韌和餡不甜，我略為更改了一些，將麵粉換成了澄麵，並添加更多的糖。餡有兩種：用開邊綠豆和紅豆。讓我們開始吧...

配方：（24件／50克模具）

皮

70克          糯米粉

50克          米粉

20克          澄麵粉

50克          幼砂糖

250毫升     牛奶

40克          煉奶

10克          油

綠豆餡（最好前一日先準備好）

80克          分邊綠豆

35克          幼砂糖

5克            油

5克            澄麵粉

紅豆餡（最好前一日先準備好）

120克        紅豆

3-4杯        水

45克         幼砂糖

5克           油

5克           澄麵粉

裝配：

40克          乾炒糯米粉（用中火在平底鍋炒熟麵粉或烤箱，直到金黃色）

烹飪方法：蒸

步驟：

皮

- 混合所有乾配料，牛奶分幾次倒進，並攪拌直到滑，然後加入煉奶和油;

- 鍋中大火煮滾水，將麵糊倒入一個碗蒸約30-35分鐘，直到插入牙籤而沒有濕粒塊;

- 讓它冷卻下來，一點點揉麵糰，形成發粘的麵糰; 放在冰箱至少半小時備用;

綠豆餡

- 蒸前將綠豆浸泡至少4小時;

- 鍋中大火煮滾水，倒入一個碗內，水剛好蓋住綠豆，再蒸30-35分鐘至軟;

- 趁熱時，將綠豆用勺子磨成糊蓉，然後在鑊內放少油，用小火至中火加糖炒到乾身和結合起來成糰，最後添加澄麵粉，再炒成麵糰;

- 讓它冷卻下來（仍然溫暖），再揉一點點結合起來成糰，擱置在冰箱裡備用;

紅豆餡

- 烹調前將紅豆浸泡少至2小時;

- 用冷水煮紅豆30分鐘，然後熄火，蓋住至少1小時;

- 將熱紅豆過篩，邊磨邊過篩，然後在鑊內放少油，用小火至中火加糖炒到乾身和結合起來成糰，最後添加澄麵粉，再炒成麵糰;

- 讓它冷卻下來（仍然溫暖），再揉一點點結合起來成糰，擱置在冰箱裡備用;

結合皮和餡料：（18克皮/28克餡）

a）皮（每個18克），餡料（每個28克），將其滾圓；

B）在保鮮紙內放滾圓的皮，用擀麵杖壓扁圓形成薄層，外圈薄內厚，把餡放在皮內，慢慢收口和滾圓；

c）將滾圓麵糰沾些炒熟的糯米粉，同時一些在模具內，將封閉層的圓麵糰向上，然後按球進模具內，輕輕向下用指壓; 然後輕輕按模具10秒再按並拉高模具，放在烤盆裡；

**這需要時間來練習如何使用力度:)

D）完成便可食用了，可以保存在冰箱裡幾天，或可冷凍幾個星期。