Testing Custard Mooncake Recipe

Here is original recipe I received


餡料: 咸蛋黃 1隻
低筋麵粉 14g
吉士粉 12g
雞蛋 15g
鮮奶 60g
椰漿 60g
糖 25g
有鹽牛油 15g

酥皮: 牛油 60g
低筋麵粉 110g
吉士粉 10g
糖霜 30g
雞蛋 24g
椰子粉 少許

餡料做法: 1. 蒸熟咸蛋黃壓碎備用
2. 低筋麵粉/吉士粉加入雞蛋拌匀
3. 取鮮奶/椰漿2匙入②中拌匀
4. 加熱鮮奶/椰漿/牛油/糖至溶
5. 加入③中拌匀
6. 倒回鍋中以小火拌著煮至成團
7. 加入咸蛋拌匀
8. 於入雪糕冷藏2小時成

酥皮做法: 1. 拌匀所有材料
2. 預熱焗爐240℃
3. 包好月餅造型
4. 噴好一層水入爐
5. 240℃上下火2分鐘
6. 240℃上火預格8分鐘

I think I will do a bit of alteration (mainly in the baking temp because I cannot remember when was the last time I bake any ting in 240C.  This is for making 8 mini mooncakes

Ingredient for custard fillings

  • 1 salted egg yolk
  • 14 g pastry flour
  • 12 g  custard powder
  • 15 g egg
  • 60 g milk
  • 60 g coconut cream
  • 25 g sugar
  • 15 g salted butter

Steps to prepare the custard filling

  1. crush and mince salted egg yolk
  2. combine cake flour with custard powder, then add egg and mix until little lumps of  flour are gone
  3. in a medium size pot, combine milk with coconut cream.  Add 2 tablespoon milk/coconut mixture into egg mixture above
  4. add sugar into the milk/coconut mixture cook in medium heat until sugar is melted
  5. pour in the hot milk into egg mixture (slowly and with constant string)
  6. put back the mixture into the pot and  cook in low heat until thicken
  7. finally add in the minced yolk into cooked custard
  8. put the cooked custard in small air tight container and let it cool and set in the fridge for at least 2 hours

Ingredients for mooncake pastry

  • 60 g  butter
  • 110 g pastry flour
  • 10 g custard powder
  • 30 g icing sugar
  • 24 g egg
  • coconut powder (a little)

Preheat oven to 200C. Just mix all pastry ingredients together.  Divide into 8 even little balls and warp filling inside.  Shape the mooncake with mooncake mould and spray a thin layer of water on top of pastry.  Then back for 10 minutes.

Reduced Sugar Peanut Butter Cookies

3.5 oz sugar
4 oz butter
5 oz peanut butter
1 tablespoon of honey
1 egg
2 cup of AP
1 teaspoon of baking powder
1/4 teaspoon of baking soda
a pinch of salt

Reduced the sugar by half and added tiny bit honey for favouring.  Love this texture.

Mix flour, baking powder and baking soda and set aside for alter use.

Cream sugar, butter, peanut butter & honey until very light and fluffy.  Then gradually add egg.  Sift in all the flour at once.  Finally mix just until combine (don’t over mix)

Put the in fridge for 30 minutes to firm up the dough.  The yield is very good.  Look at all four slightly different style of cookies all made from the same dough.

Blueberry Blackcurrant Ginger Tart

Ingredients for Tart Crust

  • 1 lb of lard
  • 2 teaspoon of salt
  • 5 1/2 cup of all purpose flour
  • 1 egg
  • juice from one lemon
  • ice water

Measure the flour and salt in a huge bowl and roughly cut lard into chunk and put in freezer for 30 minutes.  Then cut the harden chunks of lard with pastry cutter until fine crumbs.  Put that flour mixture back into the fridge while preparing the wet ingredients.

In a measuring cup, crack an egg then add in lemon juice and top with ice water until it rush 1 cup. Mix until egg and water combine.  Then very slowly pour wet ingredients into flour.  Mix with wooden spoon until flour is evenly distributed with egg water mixture.  Then slightly knead crust dough until you form a big dough ball.  Then cut the dough into four even pieces.  Form dough and double warp the dough in plastic and then foil and put three of that dough  into freezer (you will have perfect pie dough in almost no time for the next 3 months =)

For the remaining dough, I just put in fridge for 3 hours and then roll it out very thiny and line it in fluted tart shell with removable bottom.  Place these shell into fridge and still thinking what you can use as fillings!

Found frozen blueberries, dried blackcurrant and candied ginger with a block of marzipan.  Sounds like a reasonable mix as filling ;-)

Lemony Banana Muffin Bread – Are they muffins or banana bread?!

They take less than 10 minutes to prepare (I bet it is faster to prepare them than driving to the closest Starbucks).  Not only fast to make, they are  also low fat, low sugar yet still pretty yummy.  Give this recipe a try and let me know if you can also finish prepare it within 10 minutes!

muffin 097

Here are the ingredients:

  • 1 lemon
  • 2 bananas
  • 1/4 cup of dried cranberries (don’t really have to measure, just a handful)
  • 2 eggs
  • 1/2 cup of sugar
  • 1/2 cup of sour cream (can sub with yogourt)
  • 1 1/2 cups of all purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • a pinch of ground ginger (optional but highly recommend!)

Preheat oven to 350F.  Spray your muffin pan with non-stick vegetable pan spray .

Zest & squeeze the juice of lemon into a small bowl.  In that same bowl, mash the two banana and add in your cranberries.  Set aside for later use

In another medium bow, mix flour, baking powder and baking soda and ground ginger.

In your big mixing bowl, use hand held electric mixer to beat sugar and two eggs until fluffy ribbon stage.  (I know, it sounds like we are making sponge cake, but trust me it works and it is much better than tradition muffin method!).

Sift half of  flour mixture into the batter, fold until roughly mixed.   Fold in all of sour cream until roughly mixed.   Then sift in the remaining flour mixture and fold again.  Finally add in banana, cranberries  & lemon juice and fold until just mixed (avoid over mixing!)

Dish out the batter into even potions and bake in 350F oven until golden brown and delicious smelling.  For my baby loaves pan, it took me 18 minutes, but it really depends on your oven and shape of pan.

There is no extra added oil or butter and much lower sugar then your store bought muffins.  They are still very soft and moist.  The banana taste is very subtle and I just love the smell of lemon from these muffins.

Marshmallow Fondant

20140322-220937.jpgI have learned this recipe from “Cupcake Addiction” and I highly recommend you give this a try.  It is so simple to make and so much tastier than traditional fondant or store bought fondant. The resulted fondant is less flexible than my wedding cake fondant recipe.  Recommend you use marshmallow version if you intend to eat the cake.  Just decoration, you want to use traditional recipe.


  • 400g (one package) of small marshmallow
  • 1kg of icing sugar
  • 3 tablespoon of water
  • 2 tablespoon of shortening

Very short list of ingredients eh?

Sift the icing sugar and set aside.

Put the marshmallow in a huge microwave safe bowl, add all the water.  Put in microwave in high for 30 seconds and stir.  Repeat until all the marshmallow are melted.

Then add in 3/4 of the icing sugar.  Keep sprinkle icing sugar until rough dough is form.  Then knead the fonddant dough until you can pull on fondant for 2 inches before breaking.  (If you feel dough is getting sticky sprinkle more icing sugar. )

Finally cover the fondant with shortening and warp in two layers of plastic warp and put into big ziploc bag.  Let the fondant rest overnight before rolling out for decoration.

Check out the video! It is very helpful!!


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