Traditional Mooncake "Tiong Ciu Pia" 中秋餅. Inspired by Sin Hap Hoat Brand! скачать в хорошем качестве

Traditional Mooncake "Tiong Ciu Pia" 中秋餅. Inspired by Sin Hap Hoat Brand!

FULL RECIPE: http://bembumkitchen.home.blog/2020/0... IG: https://www.instagram.com/bembum.kitc... FB:   / bembuminthekitchen   #tiongciupia #mooncake #midautumnfestival Today we are going to make my favorite Traditional Moon Cake inspired by the famous brand “Sin Hap Hoat”. I love this brand than any other brand and had eaten this moon cake since I was small. They have flavour varieties such as Chocolate, Milk, Durian, Jackfruit, cheese and many more. It's completely different with alkaline water or snow skin kind moon cake, no need any fancy ingredients such as golden syrup or alkaline water. My favorite flavour will always be these lovely chocolate. The chocolate paste mix nut filling is not too sweet, pretty thick and so flavourful, and they still use the old stamp spelling of the flavour on the top of the moon cake. I hope that you will enjoy the recipe! TRADITIONAL MOONCAKE (INSPIRED BY SIN HAP HOAT BRAND) Yield: 4 pieces Active time: 1 hour Total time: 1 1/2 hour INGREDIENTS Chocolate Nut Filling: If you like savory taste, check out my delicious Cheese Filling recipe in my blog 15 g Unsalted Butter 45 g Dark Baking Chocolate (Compound or Couverture) 65 g Granulated/ Raw Sugar 40 g Water 1/2 tbs Vanilla Extract 80 g All-Purpose Flour 20 g Cocoa Powder 60 g Baked Cashew Nut NOTE: If you like savory taste, check out my delicious Cheese Filling recipe in my blog Skin Dough: 125 g Condensed Milk 44 g Eggs 1/2 tsp Vanilla Extract 165 gr All-Purpose Flour 1 1/2 tbs Milk Powder 1/3 tsp Baking Powder Cake Stencil: Printed design on A4 paper (Template in my blog ) Greaseproof Paper Double Tape Red Food Colouring Powder White Vinegar Small Brush INSTRUCTIONS Cake Stencil Print the design on a piece of standar A4 paper. Laminate back side of the A4 printed design with a greaseproof paper using double tape. Then using sharp Xacto knife carefully cut out the design out. Chocolate Nut Filling 1. In a medium pan, combine the unsalted butter, dark sweet chocolate, granulated or raw sugar, water and Vanilla Extract. Cook over medium low heat until start to boil and the chocolate melted. Take it off from the heat. 2. Sift the flour and cocoa powder immediately into the pan, mix until well combined until it create a smooth shiny chocolate dough. 3. Add the crushed cashew nuts into the chocolate filling, mix well. 4. Divide the fillings into 4 equal pieces (about 80 grams each), shape the chocolate filling into a disk about 1-inch thick, set aside. Skin Dough In a large bowl combine the condensed milk, eggs, and vanilla extract, mix well. Then pour in the all-purpose flour, milk powder and baking powder Mix until well combined. The dough should be sticky at first, cover and let it rest for about 5 minutes to let the flour absorbed the water so it’s will be less sticky. Divide the skin dough into 4 equal pieces (about 80 grams each). Wrapping, Decorating and Baking 1. Wrapping; Using rolling pin, gently flatten and roll the skin dough into 7 cm in diameter disk, put some flour on your palm, then pick up the skin and put it on your palm. Place one portion of the chocolate nuts filling ball at the center of the skin, gently wrap the dough upwards and around the filling, tighten your palm, pinching edges at the top to seal. Make sure the skin and the filling stick together evenly. 2. Place a piece of greaseproof paper on top of the mooncake. Using flat surface, press the mooncake gently into a thick flat disk (make sure the top is flat and it should be about the same diameter size as the template). *If you see a shadow of the chocolate filling on the skin surface, don’t worry it won’t be visible after the skin dough risen in the oven. 3. Decorating; Dilute about 1/2 teaspoon red food colouring powder with a bit of white vinegar. Place your stencil on top of the mooncake, using round brush tap the coloured gently over holes in the stencil (make sure it doesn't move around while you stenciling). Gently peel away the stencil, using tiny brush paint the rest of the missing details. 4. Baking; Bake the mooncake in the preheated 160°C oven for about 25 minutes. After baking, remove it from the heat and let it cool completely on the cooling rack. 5. Store them in an air-tight container. NOTES 1. The cake skin will be sturdy and a bit crunchy after baking, but as you store them, It will absorb the oil from the filling and become softer, which is a good thing, Make them even tastier. 2. The mooncake has an equal proportions of skin and filling. That helps the mooncake to balance out the sweetness and make it taste so good 3. You can substitute cashew nut with any other baked nut you like (macademia, almond, walnut or peanut). 4. Best serve after you keep them 1-2 days at room temperature (in an airtight container), when the skin soften a bit. 5. You can store them 4 days at room temperature or 3 months in the fridge.