Sambal Shrimp Mooncake

Sambal Shrimp Mooncake 

参巴虾米月饼 

Adapted recipe from: 

Dried Shrimp Sambal : https://www.youtube.com/watch?v=FqGoCX7h6XU 

Shanghai Mooncake: https://www.youtube.com/watch?v=WLvHV9UIzfY 

Makes 36 mooncakes 

INGREDIENTS

Skin Pastry: 

A

375g salted butter 

210g powdered sugar (I reduced to 200g) 

1 1/2 egg mixture 

1 1/2 teaspoon Vanilla extract

B

600g normal wheat flour

75g custard powder 

Filling: 

C

2kg pure lotus (low sugar) 

D

Dried Sambal Shrimp Paste 

150g dried shrimp (next time I'll use 200g) 

50g dried chilies (too spicy; next time I'll use 40g) 

35g garlic 

30g belacan 

100ml water (slightly more is okay, as long as can blend) 

2 tbspn oil 

E

Salted egg yolks

18 salted eggs (halve into 36 in total) 

sesame oil 

cooking wine (I used ginger wine)  

F

Garnishing 

remaining 1/2 egg mixture (egg wash)

some black sesame seeds

1. MARINATING SALTED EGG YOLKS: Clean egg yolks with water and wipe dry with cloth. Marinate in sesame oil + cooking wine mixture overnight. Bake for 4 minutes 120 degree Celsius using air fryer. Leave aside to cool. Cut half and set aside to be used. 
2. PREPARING DRIED SAMBAL SHRIMP PASTE: Clean and rinse dried shrimps. Soak in water to soften. 
3. Wear gloves. Remove seeds from chilies. Soak chilies in hot water to soften.
4. Remove excess water from dried shrimp. Using stone mortar, smash dried shrimp finely. Put aside.  
5. Using stone mortar, smash garlic into paste. Put aside. 
6. Remove excess water from chilies. Blend 100ml water (add more to get blender to work properly, if needed) with chilies. Add in belacan. Continue blending until smooth paste is achieved. 
7. Heat up wok with oil. Add in garlic paste. Stir fry for 2 minutes. Add in chili paste. Continue stir fry for another 10 minutes until oil turns red. Add in dried shrimp and continue stir fry until it becomes dry, light and fragrant. 
8. Remove from heat and let it cool before use. 
9. PREPARING FILLING: Add lotus paste and sambal shrimp paste together. Measure 60g each (total: 36 balls)
10. PREPARING SKIN: Mix all ingredients A. Add in ingredients B to form a soft dough. Measure 33g each (total 36 balls)
11. ASSEMBLING MOONCAKE: Wrap egg yolk into filling paste. Then, wrap with the skin. Wear gloves when assembling mooncake. 
12. Brush with egg wash and decorate with black sesame seeds.
13. Bake in preheated oven at 140 degree Celsius for 15-20 minutes till cooked. I baked 2 trays at 1 go but for the last 5 minutes I alternated the trays for even baking result. 
14. Leave to cool. 

 

Wu Ren Mooncake

Wu Ren Mooncake 

Original recipe taken from: https://www.youtube.com/watch?v=k_nP-uWi5kA&feature=youtu.be

SERVING

11 big mooncakes 

big mooncake size: 110g filling ; 50g skin 

INGREDIENTS

Mooncake Pastry

(饼皮材料）： 300g plain flour (普通面粉） 240g mooncake syrup/golden syrup （糖青）https://youtu.be/IRjfaawR5tQ 75g peanut oil （花生油） 5g alkaline water（碱水） Filling (馅料）: 100g toasted almonds（烘香杏仁） 100g toasted cashew nuts（烘香腰豆） 100g toasted walnuts （烘香核桃） 100g toasted melon seeds （烘香瓜子仁） 100g toasted sesame seeds（炒香白芝麻） 100g macadamia nuts (夏威夷果）(I replaced with almonds) 120g candied winter melon 2 pieces candied tangerine (橘饼） Seasoning (调味料）: 3/4 tsp salt（盐） 1 1/2 tbsp light soy sauce （生抽） 1/2 tsp pepper （胡椒粉） 3/4 tsp five spice powder （五香粉） 1 tbsp rose wine（玫瑰露）(I used Martel liquor) 6 tbsp cooking oil （食油） 1 1/2 tbsp sesame oil （麻油） 1 tbsp rose flavoured sugar （玫瑰糖）(I omitted) 1/2 tsp dark soy sauce （黑酱油） 2 tbsp sesame paste (芝麻酱）(I grind 2 tbspn of toasted sesame seeds using mortar set + 1tbspn oil) 80g caster sugar （细砂糖）(I used brown sugar) 125ml water （冷开水） 120g fried glutinous rice flour （糕粉） For glazing : 2 egg yolks（蛋黄） 1 tbsp egg white （蛋白） 1/8 tsp salt（盐）

* I used 1 whole kampung egg

STEPS:

1. Mix alkaline water, golden syrup and oil in a bowl.
2. Add in sieved flour. Mix well. Set aside to rest for 1-2 hours.
3. Toast all the nuts and seeds one by one. Set aside. Chop into small pieces. Put in a big bowl.
4. Thinly slice the candied tangerine and winter melon. Add to the big bowl.
5. Stir fry glutinous flour without oil till brownish. Set aside. 
6. Mix all the seasonings in a small bowl. 
7. Pour over the nuts mixture. 
8. Pour fried glutinous flour into the mixture to form paste. The filling is ready.
9. Shape the filling into 110g ball each; 50g for the skin.
10. Put some flour on your hand to prevent stickiness. Flatten the skin and wrap the filling. Put into the mold and place on the baking tray.
11. Spray/sprinkle some water on the mooncake surface. 
12. Bake at preheated oven at 170 degree Celsius for 10 minutes. Take it out to cool for 10 minutes. Apply egg wash. Put in the oven and bake for another 10-15 minutes/till golden brown.
13. Wait for at least 2 days for the mooncake to 'return' oil. 

Mooncake skin. This is less oily compared to the one I made last time.

All the nuts and candied stuff

Ready wu ren filling 

• By following the original recipe, I find the paste a little wet. Maybe next time I can add slightly more nuts to make it more compact. 

Chocolate Skin Traditional Mooncake

Chocolate Skin Traditional Mooncake 

Original recipe taken from: https://fishlee-story.blogspot.com/2012/10/blog-post.html?m=1

SERVING 

9 big mooncakes 

1 small mooncake 

big mooncake size: 110g filling ; 50g skin 

INGREDIENTS 

220g wheat flour

20g cocoa powder 

170g tang qing (golden syrup)

50g peanut oil (I used canola cooking oil) 

1 teaspoon alkaline water 

STEPS

1. Mix tang qing, peanut oil and alkaline water in a bowl. 
2. Add in sieved wheat flour and cocoa powder. Fold well.
3. Set aside for 1 hour before shaping mooncake. 
4. Weigh 110g filling and 50g skin. 
5. Have some flour on hand to prevent stickiness. Shape a circle and wrap the filling. 
6. Bake at preheated oven 170 degree Celsius 10 minutes. Take out to cool for 20 minutes. Continue baking another 10-15 minutes. 
7. Wait for 3 days for mooncake skin to turn soft. 

I used tiramisu lotus filling. Melon seeds agak-agak. 

I like this skin because it is easy to operate. Also, it is not that oily. So, you really need to be patient and wait till day 3 before indulging this yummy mooncake. On the 3rd day, the mooncake skin texture is perfect. 

Before baking.. the colour is darker and shinier. 

After baking.. the colour turns dull and lighter.

On the third day.. the skin has 'returned' oil and it is soft already

Chinese version: 

1. 110gm 面粉 (可以是普通面粉或者用底筋面粉+中筋面粉混合)
2. 10gm 无糖黑巧克力粉 (如果没有也可以用无糖可可粉代替)
3. 85gm 糖浆
4. 25gm 花生油
5. 半tsp 枧水

月饼做法:

1. 把枧水，花生油和糖浆放进一个大盆钵里，混合均匀。

2. 加入无糖黑巧克力粉，拌均。

3. 加入面粉，拌均。

4. 当全部材料搅拌均匀之后，盖上保鲜膜，放置一边，让它休面1个小时。

5. 一个小时之后，可以开始准备制作月饼。

6. 准备一些多余分量的面粉来做手粉。

7. 把皮分成 45gm 到50gm 左右的小圆团备用，把馅料分成100gm的小圆团备用。

(上图我用了两种馅料，一种是巧克力馅加入瓜子包在莲蓉馅里面，可以混合多种馅料，依照个人的喜好，但是要把馅料控制在100gm里面) 

注意：这个分量，是这个模子适合，这个模子偏小还偏扁哦！用其他的模子的话，要自己调整哦~

8. 把皮扞平，包入已经准备好的馅料团，记得要轻轻柔柔的包哦~ 不要把薄薄的皮弄破哦~ 收口处也要收好，不要露馅哦！

9. 用手掌沾一些面粉，均匀地拍在包好的月饼团表面，轻轻柔柔得把它措一措...

10. 放进去喜欢的模型里，用手掌顺着月饼团的方式轻轻往下按压，尽量把它压实，注意它的边缘... 要填满模子而且边缘干净分明(这样扣出来的月饼比较利落漂亮)。

11. 如果你用的是有弹簧的月饼模子，就用手掌关住模子，把月饼挤出来落在你的掌心，放在涂了油的烤盘上。 如果你用像我的模子(可以做燕菜的塑料模)，就把模子拿起来，上下左右每个方向都往桌面上敲一敲，然后你会发现边边都没有粘在模子边缘的时候，就用手掌轻轻对准模子，正面朝下，晃一晃模子，月饼就会顺利地脱模，乖乖地坐在你的手掌心上了！把脱了模的月饼放在涂好油的烤盘上。

12. 炉温 190℃ 到 200℃ 之间 (有时候每一架烤炉的温度有一点点差别)，预热好烤炉之后，在月饼表面撒一撒水！

13. 放进烤炉里烤 10分钟，取出，放置一边让它冷却大约 20分钟。

14. 再放进烤炉里，以190℃ 再烤10分钟到15分钟左右。(看好火候，不要焦了哦！哈哈)

15. 取出，放凉。

16. 收进密封的盒子里，等待它回油，大约2天左右，就会回油然后比较软。

就这样，
月饼的工程宣告完成！ :)

Traditional Mooncake

Traditional Mooncake

Original recipe from Agnes Chang 

Can make roughly 20 large moon cakes 

INGREDIENTS

300g golden syrup （糖青）

120ml peanut oil (I used canola oil) 

1 teaspoon of air abu 

2 tablespoons of normal wheat flour

* Mix all the ingredients above and leave overnight before use. I didn't do so. I used immediately. 

350 - 400 (I used 370-380g) pau flour (I used normal wheat flour)

* Mix the flour into the liquid mixture and mix well to form a soft but not sticky dough. Cover with a plastic and leave it to rest in the oven (switched off electricity) for at least 3 hours. 

MEASUREMENTS

Skin: 40g 

Filing: 120g (excluding half an egg yolk and kuaci) 

STEPS

1. Marinate and pre-bake egg yolks - See HERE
2. Mix pre-roasted kuaci as much as you like into the filing. 
3. Measure the skin and filing. If you plan to use double filing, measure 60g and 60g respectively, as long as the total weight is 120g.
4. Dust some flour into the mold. Make sure mold is not wet at all. Clean and dry it a day before use. Dust off excess flour using a brush and satay stick. I used wooden mold. 
5. Wrap egg yolk into the filing to form a ball. 
6. Form round dough for skin. Flatten between plastic to prevent stickiness. Wrap the filing carefully, making sure it is as even as possible. 
7. Roll it over a plate of flour and dust off excess flour before putting it into the mold. This step is very important to ensure that your moon cake will have beautiful prints later. 
8. Place it into the mold and press a few times. Make sure the skirt of the moon cake leaves the edges of the mold a little before you get the moon cake out from the mold. This somehow helps the process of getting the moon cake out easier. 
9. Place it on a baking mat. 
10. Bake at 160 degree Celsius for 15 minutes. 
11. Apply a thin layer of egg wash and bake for another 15 minutes until golden brown. 
12. Leave to cool and transfer to containers.
13. Wait for 3 days for "oil-return".

STORAGE

• Some people recommended that homemade moon cakes which do not contain preservatives cannot last long if not put into the fridge. Hence, if you plan to keep them up to a week or longer, please place them in the fridge. 

For my friend, Zi Yi. 

Left one is lotus chocolate + lotus yam 

Right one is cheese filing

It tastes just so good...! 

First attempt - it doesn't look that good because I didn't dust off the excess flour.

Learned my lesson and there you go, better looking moon cakes after that. XD 

Shanghai Mooncake

The Mooncake Festival has passed and I only have the time to update this now. This year, I learnt 2 new mooncake recipes. Last time, I only know how to make the cold skin mooncake and this time I'm glad to say that I have learnt something new - the baked mooncakes. Though Shanghai mooncake is known to be one of the easiest to bake mooncake as compared to the traditional mooncake, but I'm still happy to see my amateur result. I think it tastes really awesome.

Shanghai Mooncake

Original recipe referred from Katherine Kwa's 

Serving: 12 mooncakes 

INGREDIENTS 

Crust 

(A)

125g butter 

70g powdered sugar 

1/2 egg mixture (30g) 

1/2 teaspoon Vanilla essence 

(B)

200g normal wheat flour 

25g custard powder 

Garnish 
(C) 

Remaining 1/2 egg mixture + little salt (or salted egg white) for egg wash

Kuaci seeds 

Black sesame seeds

Filing

(D) 

400g chocolate lotus paste 

400g pandan mung bean paste + kuaci seeds (fried) 

6 salted egg yolks marinated 

click here to see how to marinate egg yolk

METHOD:

1. With low fire, fry the kuaci seeds until they are crispy. Leave to cool. 
2. Divide filing into 12 portions, each for both flavours filing. Insert half an egg yolk into the pandan mung bean paste and wrap into a ball. Then, use the chocolate lotus paste to wrap the pandan mung bean ball into a larger ball. Set a side. 
3. Mix ingredients A until well combined. Add in ingredients B and a soft dough will be formed.
4. Divide the dough into 12 portions. 
5. Wrap the filing with the flattened dough to form an oval/round shape. 
6. Arrange shaped mooncakes on the greased baking tray or lined with baking mat. 
7. Brush egg wash on the mooncake surface. Put on kuaci seeds as decoration. 
8. Bake in preheated oven 160 degree Celsius for 20 minutes. 
9. Apply egg wash for the second time. Continue baking at 160 degree Celsius for another 10 - 20 minutes. 
10. Mooncakes are ready to be served when they are slightly cool. 

To take note: 

• Make sure all ingredients for the crust are well mixed otherwise you will get ugly patches on the crust. 
• Don't bake on high temperature to avoid cracks but if you don't mind, then just go on.
• Don't bake for too long to avoid cracking when slicing. 

Chinese Version 

食谱取自 ~ Kathrine Kwa——可做8粒月饼。
饼皮材料：
A）125g牛油、70g糖粉、半粒鸡蛋（30g ）、半小匙云尼拉香精
B）200g普通面粉、25g吉士粉（custard powder)
抹皮：剩下的半粒鸡蛋加少许盐，拌匀、少许瓜子仁作装饰
馅料：800g莲蓉、8粒熟咸蛋黄

做法：
1）馅料分成8份，每份100g，中间放入咸蛋黄再揉成圆形待用。
2）将材料A搅拌均匀，加入材料B拌成一软团。
3）把面团分成8等份（每份大概55g），将馅料包入粉团里，揉成圆形，排放在烤盘上，抹上蛋液，放上瓜子仁作装饰，以180度烘约15分钟，取出，再抹上蛋液，再烘约10分钟至金黄色即可。
原食谱来自蓝赛珍老师

PS# 我做食谱分量的一半（4粒作为初次尝试）。蛋黄我放一半，不是整颗。温度我用160度（20分钟），蛋液，再160度（10-20分钟）。事先我腌制蛋黄（绍兴酒+芝麻油）隔夜。

This mooncake is beautiful because of the colours inside - 

Gold orange surrounded by green and lastly black with a yellow gold crust outside.

Forgive the middle egg yolk - 

I just didn't want to waste.

This is double of the recipe - making a total of 24 mooncakes. 

How-to-Marinate Egg Yolks for Mooncake

It's my first attempt learning how to handle salted egg yolks. I'm silly enough to say this *laugh if you want to, I know I'm not the only one on Earth not knowing this*

"how to get the yolk out from a raw egg?" 

I didn't know that the egg yolks are already hardened when they are in the egg shell. So, basically what you need to do is just crack the egg and get the yolk out. = = " Forgive me for my lack-of-knowledge towards salted eggs. I only know how to eat the hard boiled salted egg.

This is a short quick post on how to handle egg yolks for mooncake making.

How-to-Marinate Egg Yolks for Mooncake 

Method referred from Samantha Needs Vacation 

Forgive the middle "burst" egg yolk.

I don't want to waste it. 

INGREDIENTS 

• Cooking wine (Shao Xing Wine and DIY raisin wine for example) 

Rum can be used but don't put too much - the taste and smell are too strong 

• Sesame oil 
• Salted eggs 

Take only the egg yolks. Egg whites can be used to cook dishes like steam egg with minced meat. 

STEPS

1. Clean the salted eggs from the dirty black sand with water. 
2. Get the egg yolk out from the egg shell and place egg white in another bowl. Don't mix.
3. Wash the egg yolks with clean water. 
4. Wipe dry the egg yolks with kitchen paper (to avoid the egg yolks from rotting quickly).  
5. Drizzle cooking wine and sesame oil on top of the egg yolks. 
6. Put on the lid on the container and chill it overnight before using it to make mooncake (don't keep them marinated more than 3 days). 
7. In the mid of marinating, flip over the egg yolks once to ensure the entire egg yolk is marinated well. 
8. Use a kitchen paper to wipe off the excess marinated sauce. 
9. Bake on greased surface/mat. 
10. If you're making small mooncake - you need to pre-bake the egg yolks at approximately 120 degree Celius for 5 - 7 minutes. (I used my bread toaster; so I baked it on and off as the heating bar is too near to the tray). 
11. If you're making huge mooncake, you don't need to pre-bake as the filing is hot enough to heat the egg yolk until it is fully cooked. 

REMINDERS

• Do not over bake the egg yolks otherwise they will turn hard and cooked (well, just like hard boiled slated egg yolk). You'll still bake it again with the mooncake skin and filing. Therefore, don't overbake the egg yolk for the best taste. 
• Do not bake the egg yolks at a high temperature otherwise the oil will leak out from the egg yolk. That's seriously not what you want - they are expensive to waste.
• You can use the excess marinated sauce in marinating other meat or dishes. Don't waste. 
• I usually slice the egg yolk into half when it is cooled for a while after baked. 

While marinating - 

I think I put too much. 

Chinese Version 

蛋黄处理方式——

买回来的咸蛋，用水洗掉黑黑的东西。然后，拨开来，只取蛋黄，蛋白可做菜（蒸肉+蛋）。 蛋黄用清水洗干净后，用厨房纸巾抹干（以防快发霉）。 抹干了的蛋黄，放在一个容器内，用绍兴酒+麻油淋在蛋黄上。装进冰箱冷藏过夜（听说最长时间是3天；不要超过。腌制隔夜，第二天就可以拿来用了。但是这次，我很忙。所以，腌制了1天多）。 腌制期间，需要翻蛋黄，然上下层，整粒蛋黄都有沾到腌料。

要用的时候，拿厨房纸巾抹干剩余的腌料。多余的腌料（能做菜肴加料/腌制肉/什么都好吧，反正就是精华）。 放在烤布（不粘的烤盘/烤纸），烤大约120度5-6分钟。切忌，不要烤过头。也不要烤到出油。

经过本人的个人经验，我认为，是温度过高的时候，就会烤到出油。然后烤太久，就会变得熟硬的蛋黄，再拿来做月饼就不太理想，因为还会再被“烤”多一次，蛋黄因此会变得很硬了。

温度与时间只是供参考。我没有用烤炉。可是我用了我家的MINI面包烤箱（BREAD TOASTER）。因为靠近热棒，所以我都是烤一下，关火一下；烤一下，关火一下，给它焖着，烤着。大家请记得留意自己烤的蛋黄，不要烤坏了，浪费心痛就惨了。不便宜啊——————

个人经历来说，烤好了的蛋黄，我没有马上切半。我会等它冷了一会儿，再切。因为，理由是什么，我只是想要让风给吹蛋黄干一点，呵呵，不懂有没有根据。

之后呢，如果好奇为什么要腌制蛋黄——因为有些人都不腌制——理由是因为蛋黄带有蛋腥臭味——本人觉得还是腌制比较好。虽然有些人认为没差。

原谱是说，如果做大粒的月饼，就不必预先烤蛋黄。内陷会焖熟蛋黄。如果做小粒的，就要烤。

Chao Zhou Mooncake 潮州月饼（千层月饼）

Recently, it's mooncake making mood. I've done 2 types of mooncake this year - Chao Zhou Mooncake and Shanghai Mooncake. I wonder why people name these mooncakes based on places. Haha -

Chao Zhou Mooncake 

潮州月饼（千层月饼）

Recipe referred from Samantha Needs Vacation 

Serving: 20 mini mooncakes 

Filing 

Any flavour mooncake filing - 360g (divided into 20 portions) 

(A) Oily Skin *the white dough*

Ingredients: 

85g high Protein flour 

60g low protein flour

15g icing sugar 

60g water 

60g butter/shortening 

Steps: 

1. Mix all the ingredients and set aside to rest for 30 minutes. Avoid contact with wind. Cover with plastic wrap and place at a dry area. 
2. Divide into 10 portions. 

(B) Puff Pastry Dough *the colour dough*

Ingredients: 

180g low protein flour

90g butter/shortening

1 teaspoon of cocoa powder (sieved) / appropriate amount essence or colouring  

Steps: 

1. Mix all the ingredients into a dough. Do not over knead it.
2. Divide into 10 portions. You may chill it with plastic wrapped if you're not using it immediately. 
3. Wrap B into A with opening facing upwards. 
4. Press down and roll it into thin almond shape layer (long). 
5. Roll it up like Swiss roll with opening facing downwards. 
6. Rest them with plastic wrap covered on top for 20 minutes. 
7. After resting the rolls, have the opening face upwards. 
8. Press down and roll it into thin almond shape layer (long). 
9. Roll it up like Swiss roll with opening facing downwards. 
10. After resting the rolls, cut the roll into half. 
11. With the opening facing upwards, press down softly and flatten the dough from 4 directions. 
12. Wrap the filing into the dough. 
13. Put on greased (or lined with baking paper/mat) baking tray to be baked at preheated oven 160 degree Celsius for 25-30 minutes (until you can clearly see the layers formed)

 
 

Chinese Version 
芋香莲蓉千层酥SAMANTHA NEEDS VACATION's 
(約18個) 

餡料: 芋香莲蓉餡360克 （姑娘买现成的）

油皮: 
高筋麵粉 85克
低筋麵粉 60克
糖粉 15克
水 60克
奶油 60克 （我用 Lurpak）

以上材料全部搓揉均匀，鬆弛30分钟後分割成9個。

油酥: 
低筋麵粉 180克
奶油 90克（我用 Lurpak） 
芋头香精 适量

以上材料全部搓揉均勻後，分割成9個。

組合: 
1。將油酥包入油皮中，将包好的面团收口朝上，稍微压扁，擀成椭圆形薄片，卷起像瑞士卷般，收口朝下，蓋上保鮮膜後鬆弛20分钟。

2。 将休息好的面团，收口朝上，再次擀成长形后，卷起，蓋上保鮮膜後鬆弛20分钟。

（视频参考来自网络分享：http://www.youtube.com/watch?v=aId6cerUvNY） 

3。鬆弛完畢後，面团切半，切面朝上，稍微壓扁後，四面桿開，翻面包入內餡收口，放置鋪了烘焙紙或不粘底的烤盤上。

（视频参考来自网络分享：http://www.youtube.com/watch?v=Vanru641Ftw）

4。烤箱預熱160度，全部完成後送進烤箱160度烘烤25分钟或表面““明显呈现有点分离一圈一圈””即可。 
（烘烤温度和时间视个人烤箱而定。）

温习提示：
1。製作好的月餅如果要中間白色部份比較少，然後紋路多一點的話，桿的時候要桿長一點。
2。油酥跟油皮要桿均勻，白色部份尽量不要呈现太多。

-----

本人小分享——
1。我用的是白油。听说最好开酥是猪油，再来就是黄油，白油是最不好。可是，还是可以啦[看我的战利品]。 
2。我做食谱的分量的一半。所以，我分了10个，不是9个。我的SIZE比较MINI，可是我比较喜欢。一个人吃的，刚刚好。娇小玲珑，可爱过人。
3。切忌，休面团时，不要吹风。而且，最后一次杆面团的时候，不要太用力，不然你的酥就很难开了。
4。切忌，不要偷懒像我之前那样，懒惰等，SKIP掉休面团的时间。因为，那是会带来失败，开不了酥的。

祝大家烘焙愉快。

Some of the photos taken in the process of making. 

I made these by double the recipe above. 

I used 1 for cocoa powder and another for red colouring. 

Just wanted to have double colours.

Before baking

After baked 

One in the middle has been cut into half previously

I put it back and captured =/

I used Pandan Mung Bean filing with almond nibs

I think the best combination is still kua ci 

This is more successful compared to my red-chocolate attempts.

It's because I accidentally let the dough dried for too long.

So, lesson for you, never ever allow your rolls to dry out in the air if you want to get perfect mooncakes. =) 

Happy baking. 

Update : 19 September 2014

Green tea and yam flavours 

I made a variety of colours and flavours.

Blue flower. Cocoa . Red . Yam(purple) . Green tea(green)