Parking, Shopping,

You have read me moaning and groaning about hospital parking lot fees. Well, today we had to go for a doctor's appointment at one of the hospitals and unfortunately the gate machines had broken down so parking was free. Whooppee. Mind you we weren't there very long. But still....

Came home and had lunch then out to get the shopping. Had a prescription to get filled as well. When I got the shopping home I was annoyed to find a couple of things missing which I could swear I ordered, but maybe I didn't - onions and cabbage. I sure can't do without onions all week so will have to stop off there tomorrow.

Tomorrow, of course, is my free lunch at Mandarin. It is also Moon Festival which means they have specials including moon cakes which I like and seem to  be the only one who does. Of our group of friends anyway. I think I once posted a recipe for them too. They actually serve them sliced into small pieces in the restaurant. I'd like to get hold of a whole one. They aren't very big. Quite rich though.

Thanks to the management of the building, our water is going off yet again tomorrow morning. My cleaner was due to come in but no point if there is no water. She has agreed to come in around 3 in the afternoon. Nice of her. Matt and I will have to remember to get our showers in before 8 as well. Pain in the you know what.

I decided to find the Moon Cake recipe and post it again. Actually, they don't look that difficult to make.

Moon Cake

A step by step guide for making mooncake, a traditional Chinese dessert typically eaten during the Mid-Autumn Festival for good luck.

For the dough
100 g all purpose-flour
60 g Golden Syrup
1/2 tsp Alkaline water available at Asian grocers
18 g Vegetable oil

For the filling
420 g Lotus seed paste
6 Egg yolks salted
1 Tbs Rose-flavoured cooking wine available at Asian grocers

For the egg wash
1 Egg yolk
2 Tbs Egg white

1. FOR THE DOUGH 
2. To prepare the Chinese mooncake dough use a large bowl, mix the golden syrup, alkaline water and oil well. Sift in the flour. Use a spatula to combine all the ingredients. Don’t over–stir. Knead into a dough. Cover with film wrap and rest for 40 minutes.

3. Mix egg yolks with wine. If the salted egg yolks are homemade and freshly broken from the shells, you’ll see the egg whites turn opaque after mixing with the wine a few minutes later. Wipe the yolks dry with kitchen paper. Cut each into two halves. Set aside. Roll the lotus paste into a long tube.

4. Cut into 12 equal portions of 35 grams.

5. Roll each portion into a ball shape. Set aside and preheat the oven to 180°C.

6. FOR THE EGG WASH 
7. Whisk the egg yolk with the egg white. Sift through a fine sieve.

8. FOR THE FILLING 
9. Divide the dough into 12 equal portions. Roll each portion into a small ball shape. Cover a dough portion with a plastic film and roll into a thin disc. Then take a lotus paste ball and poke a hole in the middle with your finger.

10. Place the egg yolk inside and roll and shape into a ball. Wrap and seal the lotus paste ball with the dough disc.

11. Spray the mooncake mould and place the stuffed mooncake into the mould. Lightly press the mould handle, then remove the mooncake from the mould. Transfer the stuffed mooncake onto a lined baking tray.

12. Repeat this step to finish the remaining dough and lotus paste.

13. Bake in the preheated oven for about 10 to 12 minutes. Brush the mooncakes with egg wash, at about five minutes, before removing from the oven. Continue to bake until the pastry turns golden brown. Remove from oven and leave to cool on a wire rack. Store in an air–tight container. The pastry will become soft and shiny in one or two days: the mooncake recipe is ready to be enjoyed.

Source:  Fine Dining Lovers

Have a great day