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Oven-baked Traditional Mooncake Recipe

Sorry for the long wait! As promised, I am posting up the mooncake recipe to share...

Have you got your kitchen equipment and utensils ready?

Here is the list of ingredients you will need:

  • 45g peanut oil
  • 135g top flour/plain flour (sieved)
  • 1 tsp alkaline water
  • 380g lotus paste
  • 4 salty egg yolks
  • 85g golden syrup
  • Egg for eggwash

Baking Mooncakes

Mooncake Festival is almost here! We embarked on our first attempt at baking traditional Cantonese-style mooncakes.

I had intended to make fresh lotus paste but laziness got over me...so we used ready-made Lotus paste bought from Gim Hin Lee.

Vacuum Packaging Machine

The much anticipated Vacuum Packaging Machine from SIRMAN, Italy, has arrived!

Featuring top-end German brand Bush pump, the vacuum packaging equipment is a must-have for commercial kitchens doing Sous vide cooking.

The compact yet efficient vacuum packaging machine is available in 3 sizes.

 

French Macarons in Convection Oven

Macarons are sweet lil' things made with just three ingredients: egg whites, ground almond and sugar. Sounds easy? Not quite. There is the issue of overmixing to worry about, the uncertainty of whether the 'feet' develops/is right etc etc.

One of the common questions our customers ask us is "Can you use a convection oven to bake macarons?"

I say......"YES!" I decided to try it out myself to dispel any believes that macarons can only be baked in conventional/deck oven.

Pardon the poor-photos because they are taken with my mobile phone but here are the yummy French macarons fresh from UNOX convection oven:

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