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E-MAKING Assignments

I attended two assignments to learn how to make tangs singapore mooncake. This is one thing that I've been allowing of doing in recent times. I went back to Creative Culinaire where I learned my abecedarian chuck - making course about 6 times agone , for these two assignments.

In my once bulletins, I've written about how DS and I so enjoyed eating mooncakes that the two of us could eat up 5- 6 boxes( or 20- 24 pieces) of tangs singapore mooncake during the Mooncake Festival period. That was veritably unethical, I know. We've drastically reduced our consumption in recent times. As I progress,( though I'm still not that old yet), health has to come first.

I didn't actually aim to pick up from the assignments the capability to produce nice, tasty home- made mooncakes for own consumption or to be blessed down. I was more interested in knowing the constituents used in making them( although I more or less know some of them), how they're made etc. To be honest, it was about chancing out how “ unethical ” mooncakes are!

In the two assignments and a aggregate of about 10 hours, I learned to make five types of mooncakes, either by using the traditional rustic moulds or hand shapedthem.This is a hand- shaped mooncake taking two layers of confection, just like détrempe( water dough) and beurrage( roll- in fat) in western air confection or in Chinese, we call them 水皮 and 油皮. It requires some chops in rolling and shaping the confection, and as you can see, I did n’t do it well. I've chosen not to use any colouring for the confection, hence they turned out rather pale- looking. This type of mooncake requires deep- frying( at about 150 degrees Celsius for about 5 twinkles) before incinerating in the roaster for another 10- 15 twinkles. They're unctuous, so surely not for my relish although I like yam

We learned the fashion of how to use the traditional rustic moulds. It was relatively delightful knocking the moulds to get the mooncakes out! I ca n’t show it then since videotape- taking wasn't permitted during the assignments. I was satisfied with my work as a first- timekeeper although not that perfect.

We used ready- made lotus paste for the stuffing. Given the short duration of only 5 hours in each assignment, it was insolvable for us to make the stuffing from scrape but we were given the form for it

There's no need topre-steam or cook the interspersed egg thralldom but seasoning them with sesame oil painting and Chinese rice wine( Hua Diao Jiu) or indeed brandy for about half an hour before using them will enhance the flavour of the egg thralldom .

I've also learned for the first time that nothing actually eats lately ignited mooncakes on the same day! They've to be kept for 3- 4 days for the skin( confection) to soften before eating. What a disclosure!

3) Walnut Mooncakes

These are hand- shaped,mini-sized blunt mooncakes, like the Shanghainese interpretation of mooncakes read more