Tuesday, October 10, 2017

巧克力乳酪月饼 Cheesy Chocolate Mooncake

After the last attempt at making 3-in-1 instant white coffee flavored mooncakes two years ago, I just didn't have the time to follow up in making another until last week several days prior to celebrating mooncake festival.

I brought a few packets of ready made story bought mooncake fillings from Malaysia and what is missing in the preparation is the salted egg yolks. It is relatively hard to buy salted egg yolks in Jakarta unless you are prepared to buy the entire salted eggs and discard the whites.  Still, we would prefer to have a tinge of savory in our home made mooncake hence I started to google for other possible alternatives. The closest I could find is to incorporate cream cheese into the store bought fillings as an alternative to create the savory touch.

If you are interested, you may visit this site for the original version as I have made some adaptations in this posting.

Happy baking!

Cheesy Chocolate Mooncake

Recipe adapted from here

Ingredients 材料
(Good for 16 pcs of 160g Mooncakes)

For the Skin 饼皮 (A)
560g Plain Flour 普通面粉
80g Cocoa Powder 可可粉
1/2 Tsp Baking Soda 泡打粉
400 Golden Syrup 转化糖浆
100g Canola Oil 菜籽油
2 Tsp Alkaline Water 枧水

For the Filling / Paste 月饼馅料(B)
1.5kg Lotus Seed Paste 现成莲蓉馅料(Store bought市场贩卖)
350g Cream Cheese 奶油乳酪

Directions 做法

Combine all ingredients (A) and mix to form a smooth dough. Cover with cling wrap and chill in the fridge for 1 day.

Divide cream cheese and lotus paste (B) filling into 16 parts each and shape them round. Flatten a piece of the lotus paste ball into a disc and place a ball of cream cheese. Wrap the lotus paste over the cream cheese and roll into a ball. Repeat the same for the balance 15 sets of fillings and set aside.

Dust work table with powdered sugar. Divide dough into 60g each and shape them into round balls.

Flatten dough and place the lotus cream filling onto center of dough. Wrap dough over the filling and shape into round ball. Dust some powdered sugar into the mooncake mould as well as the completed mooncake dough.

Firmly press the ball into the mould then unmould the mooncake onto a baking tray lined with parchment paper. Repeat the same process for the remaining until finish.

Bake mooncakes in the center rack of preheated oven at 200C degrees for 10 mins. Remove from oven and immediately spray sprinkles of water onto the mooncakes.

Transfer the mooncakes back into the oven and bake for a further 10 mins at 190C degrees.

Once the mooncakes have cooled, store them in air tight container for minimum 2 days for the oil to surface to soften the mooncakes before serving.


Refrigerate the leftover mooncakes to maintain the freshness of the cream cheese.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Friday, October 6, 2017

无麸质南瓜狗狗蛋糕 Gluten Free Pumpkin Doggy Cake

Every year I look forward to celebrating my fur babies birthdays with some self concocted gluten free  doggy food.  The month of August is the most eventful for the trios as they get to eat mommy's home made birthday cake twice in a month. This is because two furry kids were born under the same month hence they get to eat special food twice in that month.

Considering the eldest dog's chronic allergies and minus some of the items from the approved list of general healthy food for dogs, I am practically left with little choice but to repeat the usage of certain vegetables or food to produce their cake.

Gluten Free Pumpkin Doggy Cake

Ingredients 材料 

40g  Carrot 红萝卜(tiny cubed 切成小丁)
150g Pumpkin 南瓜 (steamed & mashed 蒸熟搅成泥)
15g Brown Sugar 红糖
60g Coconut Milk 椰浆
50g Corn Oil 玉米油
2 Large Eggs 大号的鸡蛋

50g Tapioca Flour 木薯分
90g Potato Flour 马铃薯粉
1/2 Tsp Baking Powder 发酵粉

(C) Topping 表面装饰
1 Red Tomatoes 红番茄 (sliced 切片)
1 Purple Mashed Sweet Potatoes 紫色地瓜泥 (Optional 自选)

Method 做法

Combine and sieve the flour ingredients (B) together. Set aside.

Steam pumpkin cubes for 15-20 mins until tender. Mashed while it is hot.

Preheat oven at 180C degrees.

Combine eggs and sugar (A) into a mixing bowl and whisk to combine. Add mashed pumpkin to incorporate. Add oil and whisk to combine. Then follow by sifted flours (B) and coconut milk and mix until evenly mixed. 

Add carrot cubes to incorporate.

Transfer batter into a 6 inch cake pan. Decorate the top with tomato slices.

Bake in the centre rack of the preheated oven for 28-30 mins.

Pipe mashed sweet potatoes (if needed) to decorate. Allow cake to cool completely before serving.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Thursday, October 5, 2017

超软草莓酸奶面包 Super Soft Strawberry Milk Yoghurt Loaf

Apart from using milk, yoghurt is also a good alternative to creating soft fluffy bread. For this recipe, you may opt to use strawberry flavored yoghurt to further enhance the strawberry fragrance in the loaf.  That's the beauty of bread baking as you could custom made it with any available ingredients while still ended up with good outcome.

This recipe of meant for 2 whole loaves of bread, you may reduce the ingredients to half if you only need to make lesser quantity.

Super Soft Strawberry Milk Yoghurt Loaf

Ingredients 材料


670g Bread Flour 高筋面粉
50g Low Protein Flour 蛋糕粉
80g Castor Sugar 细砂糖
8g Instant Yeast 速溶干酵母
8g Salt 盐
3 Medium Eggs (中) 鸡蛋
50g Plain Yoghurt 原味酸奶
60g Milk 牛奶
260g Strawberry Milk 草莓牛奶

75g Unsalted Butter 无盐奶油

Directions 做法

In the bowl of the stand mixer fitted with dough attachment, add ingredients (A) and mix with lower speed until all ingredients are well combined. Alternatively you may follow the same sequence and combine the ingredients into a mixing bowl and hand knead till combined.
首先将材料A混入搅拌器的钢盆中,以慢速度搅拌搓揉成一个不粘手的面团。您若要是采用人工搓面的话, 只要依据同样的次序把材料混合手搓匀即可。

Add unsalted butter (B) and slowly increase the speed to medium and continue kneading for approx. 15-18 mins, until the dough becomes smooth and pass the window pane test. The same applies when you are completely kneading by hand.

Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it doubled in size.

Punch down the dough and divide the dough into 4 equal parts. Mould it round and allow to rest for 15 mins.

Sprinkle the worktop with bread flour, use a rolling pin to roll dough into long rectangle shape. 

Start rolling out from the longer end of the dough into a roulade. 

Place 2 pieces of rolled  bread dough (seams down) into a greased close lidded loaf pan 20x12x11.5cmD


Repeat the same for the balance 2 pieces of rolled bread dough into another greased close lidded loaf pan 20x12x11.5cmD

Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 再侍发酵50-60分钟至八分满即可.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 210C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至210C度.

Bake in the medium rack of a preheated oven at 170C degrees for 35-38 mins.

Remove bread from oven and turn it out onto cooling rack to cool.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Monday, September 11, 2017

香兰糯米糕 Kuih Seri Muka

My second attempt at making this kuih and found it equally good as compared to my first version two years ago.

I copied down this recipe in my scrapbook somewhere but couldn't quite remember where I go it from. Anyway, both recipes are almost similar and whichever method you apply I am sure you will get equally happy results.

Kuih Seri Muka

Ingredients 材料

Base Layer 糯米底层 (A)
360g Glutinous Rice 糯米 (soaked overnight 泡浸隔夜)
360ml Thick Coconut Milk 浓椰浆
1 Tsp Salt 盐
4 Pandan Leaves 班兰叶

Custard Layer 上层 (B)
150g Sugar 砂糖
100ml Water 清水

12 Pandan Leaves 班兰叶
100ml Water 清水

36g Custard Powder 奶油粉
1-1/4 Tsp Plain Flour 中筋
1-1/4 Tsp Tapioca Flour 木薯粉
7 Medium Eggs 鸡蛋
400ml Thick Coconut Milk 浓椰浆

Directions 做法

Drain away the water from glutinous rice (A).  Add salt and coconut milk (A) into the glutinous rice to combine. Set aside.

Combine sugar and 100ml water (B) into a saucepan and boil until the sugar dissolved. Set aside to cool.

Cut pandan leaves (A) into 3-4 inch lengths. Arrange some into a 9.5 inch steaming tray. Pour glutinous rice over the pandan leaves and place the remaining pandan leaves over the rice. Steam the rice over high heat for 25 mins until slightly cooked.

Fluff up the rice and remove all pandan leaves from the steaming tray. Use the back of a rubber spatula or spoon to tightly compact the rice back into the steaming tray.

Transfer the steaming tray back into the steamer and steam for a further 10 mins. Remove and set aside.

Cut pandan leaves (B) into 1-2cm lengths. Then combine with 100ml water (B) into a blender to extract pandan juice. Strain and set aside.
将材料B的班兰叶剪成1至2cm段,配上100ml 清水B用食物加工器搅碎得取班兰汁,过沥搁置。

In a mixing bowl, combine (B) coconut milk, pandan juice, custard powder, tapioca flour and plain flour until incorporated. Whisk in beaten eggs and sugar syrup to combine. Strain.

Cook the custard mixture over very low heat until slightly thickened. Pour over the cooked glutinous rice layer.

Steam over medium heat for 20-25 mins until set.

Allow 2 hours of cooling time before serving.

Note :

I opted for fresh coconut milk in this recipe. For this recipe, I mix 900ml of water with 1 fresh grated coconut to strain out the required milk. For convenience, you may also use store bought coconut cream and mix with equal ratio of water to get the coconut milk.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

奥里奥咖啡乳酪蛋糕 Coffee Oreo Cheesecake

It's been a quite since I last baked cheesecake. The was a block of leftover cream cheese from my last bake and half of it has gone bad while still leaving me with a decent chunk of cream cheese to make a cake for the family.

Instead of adopting conventional water bath method which might risk getting the bottom biscuit layer soaked, I tried steam baking the cake by placing a tray of water on the lowest rack of the oven while the second lowest metal rack place the cake. In the end, the cake turned out well with minimal cracks and most importantly everyone loves it.

Coffee Oreo Cheesecake

Ingredients 材料

28 pcs Oreo Cookies 奥里奥饼干
105g Unsalted Butter 无盐牛油 (melted 融化)

3 Tbsp Instant Coffee Granules 即融咖啡精
4 Tbsp Hot Water 滚水

600g Cream Cheese 奶油乳酪 (softened to room temp 温室回温)
140g Castor Sugar 细砂糖
1-1/2 Tbsp Plain Flour 中筋面粉
1/4 Tsp Salt 盐
75ml Whipping Cream 淡奶油
1-2 Tsp Pure Vanilla Extract 香草精
3 Large Eggs 大号鸡蛋
14 Oreo Biscuits 奥里奥饼干

Directions 做法

Light grease an 8" round cake pan with removable base with a bit of the melted butter (A). Set aside.

Crush or blend the whole cookies (A) together with the cream fillings into fine crumbs. Stir the biscuit crumbs together with the melted butter (A) into a mixing bowl and press the mixture tightly into the bottom of the prepared cake pan. Referigerate for 10-15 mins for the crust to hardened.
先把奥利奥饼(连同荚饼的馅料)擀面杖压碎或用食物加工器搅碎。然后把融化的牛油A和压碎的饼干A一起混入盆里混合成饼底材料。 把混合好的饼底材料倒入模具紧紧地压实后置入冰箱冷藏10至15分钟待定型。

Combine (B) until evenly combined. Set aside.

In another mixing  bowl, beat cream cheese, salt, castor sugar and flour (C) with electrial mixers until smooth. Add whipping cream, coffee mixture (B) and vanilla extract and beat on low speed to combine.


Scrape down the sides and beat in eggs, in 3 additions until completely combined.

Break the oreo biscuits (D) into quarter. Using a rubber spatula, fold in 3/4 portion of the biscuits (D) into the cheese batter.

Transfer the batter over the chilled Oreo crust. Decorate the top with the leftover quartered Oreo biscuits.

Preheat oven to 170C degrees. Place a baking tray filled with hot water on the lowest baking rack directly below the cheesecake.

Bake cheesecake in the 2nd lower rack of the preheat oven at 170C degrees for 30 mins.  Then reduce to 150C degrees and continue baking for another another 20-25 mins until the sides are set and center jiggly.

Turn off the oven heat and let the cake sit in the warm oven with the door open for 1 hour until completely cooled to room temperature before refrigerating overnight.

Remove cheesecake from the fridge half an hour before serving.


As this cake is not bake directly through water bath, the cake surface will likely crack during baking. Generally, the crack lines will sink and level back after leaving the oven when the cake cools down. Should the cake develop huge cracks during baking, it is advisable to lower down the oven temperature to prevent further cracks to the cake.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Friday, September 8, 2017

蓝莓奶油面包 Blueberry & Custard Cream Bread

From the day I started baking through following youtube videos and other peoples' blogs, I have been an avid follower of Dailydelicious works. Not only are her recipes fool proof, her food photography always put me in awe even until today.

This is an old posting saved from her blog several years ago but finally gotten to try out now.  A great recipe with wonderful outcome.

Blueberry & Custard Cream Bread

Ingredients 材料

500g Bread Flour 面包粉
65g Castor Sugar 细砂糖
4g Instant Yeast 速溶干酵母
4 Egg Yolks 蛋黄
10g Salt 盐
310ml Milk 牛奶

60g Unsalted Butter 无盐奶油

Custard Fillings 奶油馅料 (C)
400ml Milk 牛奶
2 Tsp Pure Vanilla Extract 香草精
3 Eggs 鸡蛋
2 Egg Yolks 蛋黄
85g Castor Sugar 细砂糖
28g Cake Flour 蛋糕粉
Pinch of Salt 少许盐

400g Canned Blueberry 罐头蓝莓

Directions 做法

With the exception of (B) butter, combine all the ingredients of (A)into a mixing bowl and knead till combined.

Add unsalted butter (B) and slowly increase the speed to medium and continue kneading for approx. 20-25 mins, until the dough becomes smooth and pass the window pane test. The same applies when you are completely kneading by hand.

Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it doubled in size.

In a saucepan, bring the milk (C) to boil. Set aside.

Combine and whisk (C) eggs, egg yolks, castor sugar, salt, vanilla extract and cake flour together until mixed. Gradually add in the hot milk while whisking continuously to thoroughly blend into the egg mixture without over cooking the eggs.
接着就把B里的鸡蛋,蛋黄,砂糖,盐,香草精和蛋糕粉一起混合入一个碗中,混匀。 接着一边快速地搅拌蛋液一边慢慢地把热牛奶混入以免把蛋液烫熟,一直到完全混匀后即可停止。

Drain and transfer the mixture back into the saucepan and cook under medium low heat while stirring continuously to bring it to boil. Continue cooking and stirring the mixture for another 1-2 mins until the custard cream thickened before removing from heat.

Immediately dip the saucepan into a bowl of ice water to stop the cooking process. Continue stirring the cream to keep it smooth until it cooled completely.

Transfer the thickened custard cream into a bowl. Immediately place cling wrap directly onto the surface of the cream until fully covered up. Refrigerate until ready to use.

Punch down the dough. Divide the dough into 22 equal portions and mould it round. Cover and refrigerate the dough for 20 mins.
将面团用手压除气体,然后把面团平均分割成22等份, 滚圆盖上拧干的湿布或保鲜膜冷藏20分钟.

Preheat oven to 180C degrees. 

Use a rolling pin to flatten out the dough into a disc. Press the dough into the greased muffin pan to form a cup and fill it with some custard egg fillings (C). Spoon some blueberry toppings (D) over the custard fillings. Repeat the process for the remaining dough. 

Bake in the center rack of a preheated oven for 15 mins.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


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