Mooncakes Round 2 - 2015

My 2nd attempt on mooncakes this year & trying out my new moulds purchased from Kuala Lumpur & Singapore.

Fish mould purchased from KL, Malaysia

Flower mould purchased from Singapore.

This time, I used the same recipe with the used of alkaline/lye water as requested.  I'm pleased with this bake because the texture of the pastry is quite moist after they were aged.

Recipe from 

http://happyhomebaking.blogspot.fr/2011/09/traditional-mooncake.html?m=1

I attempted the moulding method that Andrew Lim suggested, where I floured the ready dough ( pastry + paste ). The printed on the moulded mooncakes is more profound. 

Rolled the ready dough ( pastry + paste ) on the flour.

Evenly coated with flour.

Different stages.

The aged mooncake after 3 days. : )

A view of the mooncake and it's paste after aged for 3 days.

Chin's notes: 

1. My previous bake : 

http://fromchinshome.blogspot.fr/2015/09/mooncakes-round-1-2015.html?m=1

2. This time I did not floured the mould properly. The dough was stuck to the mould. I carefully removed the dough with a teaspoon and removed as much dough as possible.  Then I washed the mould with hot water & used a brush to clean off the stuck dough. 

Homemade Apricot Jam

Apricot is in season now! They are juicy and yummy.  Last year was not that good but this year is extremely yummy.  Vicky my friend shared this "dead easy" recipe. It was easy but I think I needed more practises! ;)

Here are the steps that how they were prepared.

Apricot Jam, turned upside down and in the cooling process.

Apricots, cleaned.

Halved and add sugar, allow 18 hours to macerate.

Slowing bring to boil and to reduced the syrup.l

Sterilised the jam jars.  I cleaned and boiled them for a few minutes.

Fill up the jars with jam.l

I just have to try them with bread and butter. Yum!!!

Homemade Apricot Jam

Ingredients 

1kg apricots halved & remove seed

750g sugar 

Clean & sterilized jam jars

Preparation steps: 

1. Cleaned apricots, halved & remove seed. 

2. In a clean pot, put the apricots & the add the sugar. Gentle mix, cover & leave it 18 hours to allow the apricot to macerate ( breakdown). 

3. After 18 hours, slowly boil the mixture until syrup thicken. Fill up the jar with jam straight from the pot. 

4. Cover the lid & turn it upside down to "seal" the jam. Turn in back when jam is complete cool. 

5. Store in a cool & dry place ( do not have to be in the fridge). 

6. Voilà! Serve with your favourite bread / scones / biscuits! 

Chin's notes: 

1. Fill the jam to the rim. I should have done that. 

2. It should last for a year if unopen but I won't know until next year ;) 

3. Once opened , stored them in fridge. Always used a clean spoon to take jam from jar to prevent contamination. 

4. Couldn't resist. Opened a small jar of jam to try.. It was delicious!! :p

5. Added on 21 June 2015 - I tried who make some jam again with 500g of sugar to 1kg apricot. It works but the jam a bit on the sour side. I prefer the sweeter jam.