Mooncake Time!

 Mid-autumn festival is coming up so I thought I'd try my hand at making mooncakes for the first time. I made the traditional baked kind with the salted duck yolk and lotus seed paste, and the snowskin ones with different flavored fillings.

My first attempt with the traditional ones didn't turn out too well. The dough around the outside was too thick and ended up sliding down the sides during the baking and having a really thick base. These are part of the second batch with a super thin dough on the outside. I think the turned out pretty well!

Unbaked traditional ones up above.











These were the snowskin ones made with cooked glutinous rice flour. Clockwise from the top left hand side is: purple yam, matcha, chestnut, and black sesame

Pretty In Pink Macarons

Raspberry macarons topped off with pink fondant flowers.

Savoury Corn Panna Cotta

This is a great little appetizer for the summer while corn is in season. Corn panna cotta on the bottom with avocado wrapped shrimp corn salad, and sauteed corn. I steeped the corn kernels with milk and cream and blended and strained the mixture for the base and mixed it with gelatin to set. The salad was just cooked corn and chopped shrimp tossed with a light dressing and a bit of tabasco. Smoked maldon salt to garnish.

The Farm

This farm cake is a dark chocolate cake filled with peanut butter icing and peanut butter ganache. The fat chickens here are probably my favourite animals on this cake.