Red Wine Berry Paste Snow Skin Moonies

After reading the Lifestyle page today about the making of snow skin moonies, I decided to practice the making of the snow skin moonies again today.

I want to master the 'soft' texture. The recent batch of the snow skin moonies had turned hard after the 3th day even though it was kept in the air tight container in the fridge. There was condensation of water drops in the container as well. Hmmm... Perhaps I had overkneaded. Perhaps I had not added enough ice water. Perhaps, I had not 'rested' the dough before I started the moulding. So many possibilities.

I had my mind set on using the red wine berry paste. And I must agree that the aroma of the red wine seems 'stronger' than last year's. Even my sister commented that she could smell the whiff of the liquor 'looming' in the kitchen air. Especially today when the air is cool and moist with the glooming grey skies.

And this time round, I was more generous with the fresh milk portion and hence reduced the ice water in the proportionate amount. The texture of this batch is much softer than my recent 1st batch. Mom commented that the skin texture was much softer too.

Yes, I like the pinky look. So pretty.

Strawberry Marshmellow

I wanted to 'challenge' myself today in making two items, one bake and one chill concurrently. It was a crazy idea cos with no one to help me to juggle the timing, I 'almost' had a burnt marshmellow chilled cake. That would have been disasterous.

The last round I had nice jello as topping with generous portion of strawberries. However, this round, you would notice that the strawberries are nicely 'spaced' out as Mom is not into biting too many fruits for this chilled item. Taking her feedback and adjusting the jello, this is a mildly sweet cake with 'limited' strawberries and it is a simpler looking chilled cake compared to the last one which I made sometime back.

All in all, though tired from all the stirring, mixing and juggling between the oven and the fridge. It was fun. I am sure you will agree too if you share my passion too.

Winter Plum Blossom Flower Flaky Mooncakes (with Wholemeal Flour)

Alright, allow me to explain the 'different' look of my Winter Plum Blossom Flower Flaky Mooncakes. Other than no egg wash to glaze the top of the moonies, and the 'naked' look without the black sesame seeds toppings to 'decorate' , it was a decent turnout.

Initially, I had wanted to try making the Walnut Moonies. However, I liked the look of this receipe which has captivated me much after numerous viewing into Jestina's blogsite, Florence's and even Aunty Lucy's as well. Not only was it more interesting, it was pretty too.

Imagine my blurr-ness today. In the midst of the preparation, I realised that I had ran out of plain flour. And it was raining heavily this afternoon. No way was I going get drenched either. Rummaging through the containers, I could only find Wholemeal Flour, the closest to 'salvage' and hence the 'revamped' look.

Using the white lotus paste which I got from KCT, I made my 1st batch of Wholemeal Winter Plum Blossom Flower. The pastry feels coarse during the rolling but the taste is more 'crisp' while it was still warm from baking.

Not bad for a 1st timer I must say. Oh, I would strongly recommend the white lotus paste from KCT as it is not too sweet, and just the right fragrance, for my taste buds at least.