Another Snowskin Mooncake Session

Today I used another recipe which a friend is using and can stay up to 5 days of softness. So I am trying it for the first time as I am making Baileys and Coffee Snowskin and dont want the Ice-Cream Soda to interfere.

The top 3 mooncakes are Baileys Snowskin with Choco Mint paste & Rednoir in center (left and right), Coffee Snowskin with Choco Mint Paste.

Center Pic is Green Tea Snowskin with Green Tea, Coffee Snowskin with Choco Mint & Yolk, Baileys Snowskin with Choco Mint & Home-made Choc Truffles

Last Pic is Baileys Snowskin with Choco Paste & Truffles, Green Tea Snowskin with Green Tea paste, Coffee Snowskin with Choco Mint

Snowskin Mooncake Recipe (adapted from DeQueenKitchen)

32g Kou Fen

30g Icing Sugar

1tsp shortening

45g Cold Water

*essence optional*

Sift Kou Fen & Icing Sugar into mixing bowl

Rub in shortening. Add in cold water and knead into dough

Weigh and measure each dough

*I use 20g dough + 20g paste



Baked mooncakes (Piggy version)

A dear friend kept asking me to have a go at the piggy so here they are, not so nice as what she has done but I prefer the round pigs version. They are easier and looks much nicer... I tweak the original recipe and added coco powder. And on top of that I also made original flavour, just maintain 100g plain flour for that.

Piggy Mooncakes  - Chocolate version (adapted from Christine's recipe)

90g plain flour + 10g Coco Powder

28g Peanut Oil

60g Maple Syrup

1/2tsp Alkaline Water

Mix wet ingredients well. Add in flour and mix well

Rest for 40mins

Shape them according to the shape you want

Bake at 160deg for 10mins, cool then bake again for 10mins

Kueh Bolu Attempt II

Due to the weather and the occasional coughs, I didn't want my gal to have biscuits in Playgroup as snacks. Told her I will give her something. And since I am trying to 'perfect' the Kueh Bolu and is finding a chance to try a recipe without oil. So I went ahead and goggle. Anncoo Journal is my final call. 

After reading through, I realized that it is more of less about the same ingredients just that some proportions is  different and it ask for baking powder, vanilla essence and doesn't require oil. Just what I wanna try. And another attempt was I made them in silicone moulds. Yes, so that I don't have to grease or preheat them. Haha, lazy right?

The end results is better than yesterday's as this recipes is softer and fluffier than those I made yesterday. Guess this is the recipe I am looking for. 

Kueh Bolu (recipe from Anncoojournal)

3 eggs

90g sugar

90g cake flour *original recipe call for plain flour*

1tsp Vanilla Essence

3/4tsp Baking Powder

Beat eggs and sugar til fluffy and creamy (ribbon stage)

Add in vanilla essence and fold in flour

Scoop batter to moulds and fill 3/4

Bake at 200deg for about 20mins or til browned

Bread Making - Steps by Steps Pic

A dear friend from secondary school whatsapp me and asked about bread-making and to better 'visualized' her in her 1st attempt, I offered to try and take as many pics as I go along with my routine bread making at home. Pics are not that professional as I struggle with my iPhone with my 'oily hands' wriggling in a plastic hand gloves to take the pics. Pardon the lousy pics, dear..

Anyway, I am using Soh Pin Tee's recipe, following exactly just that I halve the recipe. I make the dough into a small loaf, which is 2x60g dough (it should be 3x60g dough and will proof nicely but I am saving it for mini cheese rolls for my gal) and the remaining into 20g dough for the mini cheese roll.

First, we put all the dry ingredients into the mixing bowl. Flour, yeast at a side, sugar & salt opp side. Mix them a little, add in milk then you can mix them on the mixer.

After the mixture starts to come into a dough, add the butter and continue to knead.

Mix until a thin membrane is form (approx about 20-25mins on speed 2 on a KitchenAid) It should not tear easily when you try to stretch the dough, then it should be ready. (**note that for wholemeal, it can not reach membrane stage, just knead til elastic and smooth**)

Roll up into a round ball and leave in a greased bowl to proof it for 1 hour or until it doubled in size. I usually cover with a wet cloth, leave it in my microwave with a cup of hot water and close the door. It takes approximately 45-60mins to proof/doubled.

Once it doubled, divide them into the weight as per you want to make them. I divide 60g each for a mini loaf bread, or 20g for a mini cheese roll. Rest them for 10mins after dividing them up, covered.

For Loaf Bread, u need to roll out the dough with a rolling pin, take 1 end and press down into center of the dough. Bring up the other end and seal up as per pic below.

step 1

step 3





step 2

Roll out the dough again with a rolling pin. Then roll them up like a swiss roll with the ends facing down.

Step 4



Step 5

 Place them with a small gap in the mini loaf tin and leave for 2nd proof. (Usu i will have 3x60g dough which will fill up my mini tin nicely)

before 2nd proof

after 2nd proof

 For mini cheese roll, the rolling part is the same as above, just some difference only. Follow the same steps as per Step 1-3. After which, you cut up cheese strips and place on the dough before rolling up.



before 2nd proof

after 2nd proof



White Bread Recipe - Yield a Mini loaf & 6 Mini Cheese Bread (recipe adapted from Soh Pin Tee)
170g Bread Flour
20g Sugar
1/2tsp Salt
2g Yeast
105g Milk
20g Butter

Mix dry ingredients, followed by milk
Add in butter after dough is form
Knead til elastic and go for 1st proof. It takes about an hour or until doubled
Divide dough into portion and rest 10mins. Shape dough accordingly and proof 1hour
Bake at 180deg for 20mins 

Chocolate Truffles

Had the sudden urge of making truffles with liquor for my snowskin mooncakes. Plan to make some alcoholic snowskin mooncakes for my own consumption as well as giving to some closer friends. 

Managed to find a recipe that is not so difficult after googling for a few days. Finally decided to use Christine's recipes as it is very clear and I wanna clear off the 'opened' carton of whipping cream.

Didn't managed to find Lindt White Chocolate that Christine is using, and I substitute the Dark a chocolate with the 70% Dark Chocolate and White with Cadbury White chocolate.

Ended up with a yummy dark Choc truffles, but the Cadbury white seems not able to harden and I am guessing that it is not suitable for making truffles?

Dark Chocolate Truffle (adapted from Christine's)

75g Dark Chocolate

30ml Whipping Cream

15g butter (I forgot to halve the butter but still taste good)

Heat whipping cream til boiling

Pour over choppedchocolate chocolate and stir well

Add in butter after chocolate melted and cool

Cover with cling film, with the film touching the top of the melted chocolate mixture

Chill for 2-3hours or overnight, until firm to handle

Roll them into balls, quickly as it melts real fast. (I use the melon ball scraper)

Return to freezer

*i melted some cooking chocolate and coat the chocolate truffle balls after it harden in the freezer then freeze again*

Kueh Bolu

Bought 2 new recipe book from Popular this afternoon. Got me so inspired to make Kueh Bolu from the book - Egg Me On from Seashore publisher. Anyway I was pondering about no 'fresh' breakfast for the kids tml morning and I dont want to give them those ready swiss roll packs unless on a 'rainy' day. So there I go, my virgin attempt.

Overall, it is quite easy to make. Just need to beat egg and sugar to ribbon stage, fold in flour and oil. After making them, I did goggle a bit on what are the avail recipes. The one that intrigue me was those without using oil, I wonder what texture it yield. I am so gonna try that next. And another thing, I will be adding some vanilla essence as I prefer vanilla VS eggs!

This recipe gives a soft and not dry texture in my view. Outside, some are very dry that you seriously need to drink lots of water while eating them. But I have also encounter those that taste like little cakes. This is definetely not gonna stop at 1 attempt.



Kueh Bolu (adapted from Egg Me On by Seashore Publisher )
3 eggs
140g sugar (I used 120g and still find a bit sweet)
150g plain flour (I used cake flour)
1/2 cup oil (I use olive)

Beat egg and sugar til ribbon stage. (when batter falls back into batter with a trail)
Fold in flour and oil gently
Preheat oven and greased moulds
Preheat greased moulds for 5 mins
Drop batter into center of moulds, about 3/4 full
Bake at 200 deg til browned

Matcha Swiss Roll

Tried Christine's Recipes - Matcha Swiss Roll after I was attracted to the pic. It looks so soft, method slightly different from my previous attempt of Swiss Roll. And since I have matcha powder, so why not?

Ended up I halve the recipe for a roll of Swiss roll. It turns out pretty well in texture, soft and not dry. Only minus point was the skin stick to my cheapo baking paper from Value Shop. Argghh.. Shall attempt again with Glads/Reynolds parchment paper. 

Matcha Swiss Roll (adapted from Christine's Recipes)
3 Egg Whites
4 Egg Yolks
50g Sugar + 30g Sugar
45g Cake Flour
13g Corn Flour
25ml Oil (I use Olive)
2Tbsp Hot Water (used to melt matcha power)
1Tbsp Matcha Powder
Filling :
1/4cup Whipped cream
1Tbsp Icing Sugar

Beat egg whites into stiff peaks and set aside.
Whisk egg yolks & sugar well. Add in matcha mixture and oil
Mix in flour
Fold in 1/3 egg whites. Fold in remaining whites gently
Pour onto Swiss roll tin and spread the batter even.
Bake at 200deg for 20-25mins
Leave to cool while you prepare the filling
Beat whipping cream and icing sugar til creamy or soft peak
Spread over Swiss roll, wrap in the baking paper til set. (about 1-2hours)

Fan Choy (Chicken)

Saw some dim sum photos and happen to had some Fan Choy from Ho Kee Pau got me inspired to make my own. Of cos, I dont aim to attain the same standard but then somewhere there would get me excited.

I substitute chicken breast for the pork to make char siew and omit the egg. I first marinate the char siew (which I will share the recipe later) overnight. Grill them in the oven the next day. Also prepare 1 cup of cooked rice the night before and keep in the fridge for later to use.

It is somewhat delicious, considering that it is made with lots of LOVE frm home, but not to the standard of Ho Kee Pau. Still worth a try though.

Chicken Char Siew

3 Strips of Chicken Breast

2 Tbsp Char Siew Sauce

2 Tbsp Oyster

1 Tbsp Dark Soy

1 Tbsp Sesame Oil

Marinate with above seasoning overnight

Bake them in the oven at 180-200deg wrapped in foil for 15-20mins

Cool and keep aside for later use. (Do not discard the juice from baking the charsiew)

Fan Choy

1 Cup of Cooked Rice

2 Chinese Sausage

Juice from baking char siew

1 Tbsp Char Siew Sauce

2Tbsp Hot Water

Mix the liquid together, add hot water gradually to taste. Leave aside

Put rice and mix with the sauce.

Arrange the ingredients at the bottom of aluminum foil

Scoop rice on top, adding a little gravy so that rice will be slightly moist

Steam for 5-10mins after water boils. Serve warm



Sushi Fun

1st attempt

2nd attempt

Hubby was saying that I should try to learn and make sushi at home, it could be something good for a change from the usual western or asian fare at home. So I asked my aunt, who is the only one that I know can make sushi and I had them before. Yummy - 1 word to describe them.

Having tips from her, google from internet and I am geared to have a go at them. Being stubborn, I followed a blog that says I should add 1:2 in the ratio of rice: water. The rice ended up too soft but filling are still great.

My 2nd attempt, I finally listen to the expert, my aunt. 1:1 for the ratio of rice: water. But this time, I think the problem lies in my rice cooker cos I cant have too much or too little water when cooking rice, if not I will end up with a layer of burnt rice at the bottom. So ended up with a rice that is slightly harder.

It is ok on the day itself to consume, but left overnight makes it real hard. I bought Tuna Mayonaise, Lemon Salmon Mayonaise as filling. Made Crabmeat mayonaise too. Tried using avocado, cucumber and crabmeat for sushi roll as well. But still need to work hard on the sushi roll.

Sushi Rice

2 Cups Japanese Rice

2 Cups Water

1Tbsp Rice Vinegar

Cook rice as per norm with water.

Once cooked, scoop rice in a bowl and 'slice' the rice scoop thru rice to cool it

Add rice vinegar to mix well. Cover with cloth and leave to cool, to prevent rice from drying

Crabmeat Mayonaise

3 Crabmeat

1Tbsp Mayonaise

Boil Crabmeat and shred into slices. Cut into small pieces

Add mayonaise and stir well.

Another "Famous" Cookie

the cookie dough

roll into ball and flatten

tis are using teaspoonful drops

Hubby was asking for home-baked cookies, saying that I didn't replenish the 'stock'.. Took the chance to disturb him for complaining about the unhealthy snacks due to the amount of sugar used. LOL.. So fun to 'argue' in a healthy way sometimes..

Anyway, this time I wanted to try another recipe from Crissie Lee in MFWL. And a shifu from MFWL added cinnamon to it. The cinnamon really makes the smell from baking them so familiar. I feel like I am walking pass a Amos shop. The taste is not really 100% there but at least there is about 80%. Whatever the taste is, it is still great if you don't compare it to the famous brand.

It was a last min decision since the topic of 'replenishing' came up during lunch and being a DUTIFUL Wife, I had to fulfill my hubby's request. I substitute it with purely Brown Sugar instead of a half-half combi if brown and white. 

The 'Famous' Cookie recipe (from dequeenkitchen modified, originate from Crissie Lee)

255g Plain Flour

70g Caster Sugar *chg to brown sugar

70g Brown Sugar

1 Egg

1/2tsp Baking Soda

1/2tsp Vanilla Essence

1tsp Cinnamon Powder

113g Butter

Chocolate Chips, Raisins and Nuts to add based on your preference

Cream butter and sugar

Add egg and vanilla essence

Add flour, sugar, cinnamon powder and baking soda

Mix well, add in the above chips etc

Put a tablespoon of coke dough with space allowing them to expand while baking

Bake for 20-25mins at 160-170deg.