KLUANG MOONCAKE BISCUIT

 Kluang Mooncake Biscuit

Mooncake Festival is approaching

and 

many bakers have already started baking Mooncakes.

Just feel like baking one for the season,

so I bake this,

following Kenneth Goh's recipe

As you can see,  Kluang Mooncake has a biscuit skin

which crumbles and melts in your mouth.

Kluang Mooncake Biscuit

400g self raising flour

80g powder sugar

1/2 tsp salt

80g butter

2 eggs, beaten

600g filling (red bean paste) - divide into 3 portions

                                                 & roll into 6" rods

egg wash:1 egg + a little water

Method:

1. sift flour, mix in sugar and salt

2. rub in butter

3. add beaten egg to combine (may need a little milk if the egg is small)

4. divide into 3 portions, roll flat & wrap the filling & shape

5. score the top of biscuits & brush with egg wash

6. bake in preheated oven 190'C for 30-35min

SPIRAL CURRY PUFF

Spiral Curry Puff

has a perfect crispy crust when deep fried!

I choose to bake them

so the colour is not golden brown.

I need to egg wash it to get the darker shade.

However, the egg wash tend to stick the layers together

and

 I cannot see the layers in the pastry clearly.

Oh dear!

If you want to get that golden brown

simply deep fry it.

Filling

1 egg, hard boiled & cut into 6 wedges

150g potato, cubes and Steamed until soft

100g pork or chicken, minced

1 Tbsp curry powder

5 shallots, sliced

some curry leaves

1/2 Tbsp sugar

1/2 tsp salt

chicken powder to taste, optional

2 Tbsp cooking oil

1. heat up oil in a wok, add shallots to fry until fragrant

2. add curry leaves and minced meat, continue frying

3. add curry powder and the rest of the seasoning

4. lastly stir in the steamed potato, cook until dry

5. remove & allow to cool

Pastry

Oil Dough

80g plain flour

40g shortening

1. combine all ingredients & knead to form a dough, allow to rest

Water Dough

120g plain flour

1/2 tsp salt

4 tsp  sugar

20g cooking oil

60g water

1. combine all ingredients & knead to form a dough, set aside to rest

Method:

1. divide both oil dough and water dough into 4 balls each

2. press water dough flat to wrap an oil dough inside, you will have 4 balls

3. roll a ball lengthwise as shown in the photo below

4. roll up like a swiss roll

5. then, roll out again lengthwise a 2nd time to create more layers

6. roll up again as a swiss roll, cut into half as shown in the photo below,
    you will have total 8 rolled rolls like this.

7. press down each roll half, and roll into rounds

8. wrap fillings and seal the edges

9. place a a parchment paper if you want to bake

10. egg wash and bake in preheated oven 175'C for 25-30min

Note:

If you prefer deep fried, go ahead

BAKED SHORT CRUST PASTRY CURRY PUFF

Another baked Curry Puff Recipe
This time I use short crust pastry
with simple ingredients 

Of course, frying the curry puffs will have more even colour
Fortunately, the texture is not affected when baked
If you heat up before serving
They are just as crispy and nice

Filling:
2 medium potatoes, cut into small cubes
2-3 Tbsp curry powder, mix with 2 Tbsp water to form a paste
3 Tbsp cooking oil
1 stalk curry leaf
2 cloves garlic, chopped
2 shallots, chopped
150g minced meat
3/4 tsp salt
3/4 tsp sugar

2 hard boiled eggs, cut into 8 pieces each (to wrap together with filling)

1) heat oil in kuali & fry garlic, shallots & curry leaves until fragrant
2) add curry paste
3) when fragrant, add meat & potatoes, fry until quite dry
4) add 1/2 cup water, seasoning & cook over medium heat until potatoes are soft
5) leave aside to cool

Pastry:
250g plain flour
1/2 tsp salt
60g cold butter, cut into small pieces
125ml cold water

6) mix together salt & flour
7) cut in cold butter and squeeze with fingers to form crumbs
8) add cold water to bind the mixture into a dough
9) leave in fridge to rest for 1/2 hour
10) remove, and divide into small balls & roll into a disc
11) wrap filling & leave on lined baking tray
12) bake in preheated over 200'C for 35min until brown

APPLE CRUMBLE PIE

Apple Crumble Pie

is one of my favourites

If you want to know why I like it

just come and join me 

and have a piece

Filling:

5 cups peeled & chopped apples

1/2 cup sugar (I used 80g because I prefer not so sweet)

1 tsp ground cinnamon (I put extra for more flavor)

1/2 tsp ground nutmeg

2 Tbsp all purpose flour

1) combine all ingredients & leave aside

Short Crust Pastry:

135g all purpose flour

1/4 tsp salt

55g cold butter, cut

5 Tbsp ice water

2) combine flour & salt

3) cut cold butter into the flour

4) press butter with fingers to form crumbs

5) gradually add in ice water to bind the dough

6) refrigerate dough for 1 hour

Topping:

60g sugar

60g all purpose flour flour

60g cold butter, cut

7) combine all ingredients for crumble & leave aside

8) take out dough from fridge & roll  to form a pie base

9) line baking tray with the rolled pastry

10) knead the edges

11) pour apple mixture onto the pie dish

12) sprinkle toppings

13) bake in preheated 180'C for 40-45min until brown