Yochana's Cake Delight! : Soo Chow Salted Preserved Cabbage Mooncakes

Sunday, September 07, 2008

Soo Chow Salted Preserved Cabbage Mooncakes

12 comments:

Unknown said...: lucy

have to special order the stamp? could you tell me where it is available

thanks they made the mooncakes look so much better; September 08, 2008 3:12 am
Aunty Yochana said...: hi lily,

Hong Kong does sell a lot ...ask florence she'll be able to tell you where.

I bought some from Johor bahru - Ng Ming Huat but their workmanship is very poor and very ex too.

The stamp that I used for these mooncakes was bought more than 20 years ago from Anna Phua...now cannot find such good quality anymore.

rgds; September 08, 2008 10:42 am
Anonymous said...: hi aunty love soo chow salted preserved cabbage mooncakes, mine sharing the recipes thanks; September 08, 2008 11:40 am
Anonymous said...: hi aunty is high ratio flour a bread flour , thanks; September 08, 2008 12:00 pm
ravenouss11_multifarious said...: Hi, Aunty Yo
May i ask you about your cheese bun I
i have run out of caster sugar, can i replace with fine sugar..and How much fine sugar to replace the 60g caster sugar..Thanks; September 08, 2008 1:20 pm
Anonymous said...: Hi Aunty,

Do you use "Deng Mien Fen" for all snow skin mooncakes? I read some recipes using warm water to mix the dough while most uses cold water. What's the difference? Which is better?

I thought of baking some mooncakes for my friend who is a vegetarian. What should I use to glaze the moonies?

Thanks in advance for your advice.

Best regards,
Mui Mui

Best regards,
Mui Lim; September 08, 2008 1:31 pm
Aunty Yochana said...: Hi Mui mui,

I normally use cold water even though they ask for warm water. Both methods are acceptable tho..

You try to buy the glaze for mooncakes (Vegetarian) from sun Lik or Phoon Huat. They should have it.

rgds; September 08, 2008 8:32 pm
Aunty Yochana said...: Hi Clarisocean,

Whether it's fine or coarse sugar, use the same weight.

rgds; September 08, 2008 8:34 pm
Aunty Yochana said...: hi anonymous,

it could mean plain flour too...but normally high ratio flour is bread flour. Depends on what you are making.

rgds; September 08, 2008 8:38 pm
Aunty Yochana said...: hi anonmous,

this fillings is abit more work. I used fresh winter melon to cook with mei chye.

rgds; September 08, 2008 8:40 pm
Unknown said...: lucy

thanks for the info. guessed i would have to improvised. what do think, if i make a stencil and then paint on it? it's just a thought; September 09, 2008 9:21 am
Aunty Yochana said...: hi lily,

I think that could be a good idea. Oh you can just take a stick and split on top and dip into red colouring then stamp onto your pastry.

rgds; September 11, 2008 10:19 pm

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