Chiffon Cakes 14 to 16

Hihi! I'm back from my Hong Kong trip! While still looking through and sorting out all the photos, let me first post up some of the chiffon cakes that I had done before.

Chiffon Cake #14: Raw Sugar & Sweet Potato 黑糖番薯戚风蛋糕

17cm chiffon tin:

3 egg yolks
40g raw sugar (I use 35g)
50ml vegetable oil
50ml water
80g cake flour
100g sweet potato, steamed and diced
1.5 tsp toasted black sesame

4 egg whites
30g sugar

Bake 170 deg C, 35 minutes

Adapted from：好吃戚风蛋糕轻松上手

Chiffon Cake #15: Orange Rice Flour 香橙米粉戚风蛋糕

20cm chiffon tin:

5 egg yolks
10g sugar
40g vegetable oil
50ml orange juice
60g cake flour
30g rice flour
60g candied orange peel (I substituted with 1 orange zest)

5 egg whites
5ml lemon juice
50g sugar

Bake 160 deg C, 50 minutes

Adapted from："烘焙新手必备的第一本书"

Chiffon Cake #16: Black Sesame 黑芝麻戚风蛋糕

17cm chiffon tin:

3 egg yolks
30g sugar
30ml vegetable oil
70ml water
80g cake flour
40g black sesame powder
1 tsp baking powder

4 egg whites
30g sugar
1/4 tsp cream of tartar (I omitted)

Bake 170 deg C, 35 minutes

Adapted from：袅袅烘焙香

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Traditional Baked Mooncakes 传统烘皮月饼

People say, the younger generation prefers snowskin mooncakes while the older generation prefers baked mooncakes. And as you grow older, you tend to switch your preference from snowskin to baked mooncakes. I still like both, so I'm somewhere in the middle, hehe!

This year I decide to try making baked mooncakes. I didn't really go and look for recipes this time. After looking at all the delicious mooncakes posted by Ann, Ann recommend me her traditional mooncake recipe and I just settle on this.

Got all my mooncake ingredients from Kwong Cheong Thye. You got to make a trip there if you haven't. They have so many different types of mooncake pastes that you will take a long time to decide. They have samples for you to try and you can buy the paste in packets of 500g. I also got all the other ingredients here.

I did a small batch first. A bit nervous before sending the mooncakes into the oven.

Luckily my first batch turned out looking good! Except for a few errors here and there, like not wrapping the dough evenly, flouring too much and didn't brush the egg yolk well. The hello kitty one cracked, there was no filling inside as I used the leftover dough.

I did a short 15 seconds instagram video during the process. A bit too fast, haha! The video sequence also got messed up by IG, so sad. :(