Plain Snowskin Mooncake

 Makes 25pcs

Water 270g
Sugar 150g

Pandan leaves 5
Evaporated Milk 3.5 tablespoons
Shortening 54g
Fried Glutinous Rice Flour 162g (can get from 广祥泰)
Tang Mien Starch 18g (can get from NTUC)

1. Boil and chill sugar syrup with pandan leaves.
2. Add milk to step 1.
3. Rub shortening to dry ingredients.
5. Pour wet ingredients to dry ingredients and rub gently and quickly to form a dough.

Pastry Skin:
Filling = 20g
Filling =  30g

Moon Tart

 Make 100pcs

Ingredients
Milk Powder 32g
Plain Flour 1368g
Custard Power 8 teaspoons
Baking Powder 4 teaspoons
Crisco or Shortening 360g
Salted Butter 400g
Sugar 400g
Vanilla Essence 4 teaspoons
Ammonia 4 teaspoon
Egg 4

Glaze = Egg white x 4

Pastry Skin = 26g
Lotus paste without Yolk = 26g

Steps:
1. Cream sugar, Crisco, Butter and Ammonia.
2. Gradually add beaten egg and vanilla
3. Add sifted flour, custard powder and baking powder.
4. Add wet .ingredients into dry ingredients and gently knead into dough. Rest for 5 mins.

5. Divide dough and fillings. Wrap filling with pastry skin.

6. Preheat oven to 150°C.

7. Bake for 10 mins then rest for 10 mins.

8. Egg wash twice and bake further for 10 mins or until crust is golden brown.


Vegan version
1.  1 egg = 1 tablespoon of cornflour/custard powder mixed with 2 tablespoons of water.
2. Use maple syrup as glaze

Vegetarian Longan Mixed Nuts Pound Cake

Makes 10 mini pound cake (80×40cm) or 20 small cupcakes (3cm) 

(A) Dry Ingredients:
Cake Flour       416g
Corn Flour          88g
Baking Powder  16g

(B) Wet Ingredients:
Salt  4g
Light Brown Sugar 120g
Dark Brown sugar    80g
Milk   508g
Oil      112g
Lemon Juice  51g
Vanilla             37g

(C) Filling and Topping:
Dried Orange peel   40g
Dried Longan         140g
Pumpkin + Sunflower seed total 40g
Walnut 140g (half to coat with cake flour)

Steps:
1. Presoak Dried longan in chinese tea the day before (do not soak for too long as long as more than half are open/soften, drain them).
2. Sieve dry ingredients(A).
3. Add wet ingredients(B) to dry ingredients(A) and mix well but gently.
4. Add half of longan followed by lemon juice.
5. Gently mix in half of walnut.
6. Pour upto 3/4 of baking cup.
7. Top up with rest of longan and walnut pieces (without coating with flour).
8. Bake at 180°/160° (T/B) for 25 to 30mins (turn tray in between).

Mini cornflake cluster

Makes 50 minis (2.5cm)

Ingredients (A):
Unsalted Butter 90g
Honey 30g
Light Brown Sugar 30g
Salt 1/4 tsp

Ingredients (B):
Corn flake 120g or more
Dried Nuts 50g or more
Dried Fruits 50g or more
White roasted sesame 2 tsp

Steps:
1. Melt butter, add honey, sugar and salt and mix well.
2. Add the rest of ingredients (B) and mix well.
3. Scoop into cupcake paper cup and bake at 160 degree for 5mins.

Notes:
1. Dried fruits suggestion: Apricot, Cranberries, Orange Peel, Blueberries, Goji
2. Dried nuts suggestion: Almond, Sunflower Seeds, Pumpkin Seeds.

Eggless Apricot Almond Madeleine

(makes 25 mini cupcakes)

Ingredients (A):

Corn starch 15g

Plain flour 130g

Baking powder 1 tsp

Ingredients (B):

Salt 0.5 tsp

Light brown sugar 65g

Corn Syrup 20g

Melted butter 136g

Milk 120g

Ingredients (C):

Filling = Handful of apricot cut into bits 

Topping = Almond Slivers/Slices/bits

Steps:

1. Mix n sift dry ingredients (A).

2. Mix (B) until sugar is dissolved and well mixed into wet mixture.

3. Add wet mixture from #2 into dry ingredients from #1 and mix well.

4. Keep mixed batter into fridge for at least 30mins to make sure batter is form in thick paste batter.

5. Pipe or scoop into mini cupcake cup.

6. Add Apricot in between batter and top up with Almond bits.

7. Bake at 170 degree for 20 to 30 mins until well cooked and Almond is light brown color.

Note:

1. If using Madeleine mould, sprinkle flour on mould before piping batter.

2. Madeleine taste better the next day of baking.