Yes, I know that I've not been blogging recently but can't help it cause terribly busy with work as the workload is getting heavier and heavier and customers are getting more aggressive :(
Baby Kwok was also down with stomach flu and recurring fever 1.5 weeks ago and I was really really worried about it. The stomach flu was really bad! It made Baby Kwok lost 0.5kg! It wasn't easy to make him pile on weight and just when we are finally happy with his weight, stupid stomach flu came. Sigh.. I guess I finally came to realized that Health is more important than Weight!! Yes, I need to constantly remind me of that!
Now that Baby Kwok has fully recovered, Prince Charming and I are both down. We both suffering from throat infection and flu! Baby Kwok is also having slight flu and cough but he is still eating well and being very active so I'm not too worried. I just hope all the viruses will just keep far away from us after we have fully recovered!
Okay, to cut my post short back to the real topic! Mooncake Festival will be coming on Monday and thus, I've decided to bake my own mooncakes this year. Even though I was really weak, I wanted to do it so badly for many years so I insisted on baking! My efforts were paid off :) Very happy with my end results comparing to the one I did 2 weeks ago with my cousins (Those on my FB will be able to tell the differences!)
Okie dokie, here I present to you my Thousand Layers Spiral Mooncakes. Pardon the pictures cause it was taken by me with the EPL-1 that Prince Charming got for me. The photographer was sleeping like a pig when I wanted to take these shots so I had to do them myself. Still a novice at photo-shooting!!!
Last not but least, 中秋節快樂!
To make these, you'll need:
- Water Dough
- 300g Plain flour
- 90g Crisco shortening
- 40g Icing sugar
- 140g Water
- 1.5 tsp Lemon juice/vinegar
- Oil Dough
- 260g Plain flour
- 160g Crisco shortening
- Fillings - Ready made Red bean paste/Lotus paste
- Salted yolks - 4 big ones and quarter them up
- For Water Dough: Mix flour and Crisco shortening using the rub-in method till it resembles breadcrumbs. Mix in the icing sugar and then pour in the liquid ingredients and knead into a soft dough. The dough should be soft and not sticky. If the dough is sticky, sprinkle some flour to get into the right texture. My guts will say it resembles a bread dough but less elastic.
- For Oil Dough: Mix flour and Crisco shortening into a soft dough. If the dough is sticky, you can sprinkle little amount of flour to get into the right texture.
- Knead both Water and Oil dough into little dough balls of about 40g each.
- Flatten the Water dough and wrap the Oil dough into it. (Imagine that oil dough is the meat filling while water dough is the bun dough and you are going to wrap the filling into the bun dough)
- On a flat surface, roll the bundled dough with a roller pin then swirl them up like a Swiss roll.
- Rotate the Swiss rolled dough 90 degree and rolled the it flat and swirl them up like a Swiss roll again.
- Cut the swiss rolled dough into 2 with the the swirl side facing down. Flattern the dough and wrap the filling into it.
- Bring to bake at 180 Degree Celsius for about 25 mins or when they turn golden brown. Alternatively, you may deep fry them in hot oil.