Thousand Layers Spiral Mooncake. My last trial of this mooncake was back in 2006.
Yes, it took me a good 2 years to get over the 'trauma' and give this another go. Not a mooncake for the fainthearted to attempt. What is tedious is sealing the dough without destroying the spiral pattern. But the end result is very rewarding. The pastry is very very crispy, crunchy and light. Apparently the secret to getting the mooncake to bloom like a snail shell....' The traditional filling for this is yam but there is nothing to stop you from putting your own spin into this by using a lotus or bean paste or whatever takes your fancy. Makes 6 mooncakes IngredientsWater dough75g plain flour20g shortening10g (fine) sugar35g water + 2-3 drops white vinegar Oil Dough65g plain flour40g shortening Method1. 2. 3. 4. 5. 6. 7. 8. Note :These mooncake cannot be kept for long and should be eaten within 2-3 days. Tip :1. Pickled grapes with cinnamon and black pepper. Wow, people, just wow.
I expected a few baby squish, cow country and dishwasher-crazed compatriots out there to squeal with excitement when we shared our news but nothing, nothing like this. You are the nicest group of readers a girl could ever hope for and you make it so much fun to share bits of our lives, and tiny kitchen, with you. Thank you. So when you tell people you done got knocked up, the first question they ask is when are you due (September 22nd, but that’s the fourth date we’ve been given so I don’t get too attached to it), followed by how are you feeling (pretty darn good, thank you, but I think I need another nap) and then whether it’s a boy or a girl (think we’ll leave it as a surprise), if you have morning sickness (um, no, not a lick, please don’t hate me) and then if you’re craving anything weird, like pickles and ice cream.
But there is one thing that didn’t much do it for me before that I cannot stop eating. Yes, people, I am obsessed with grapes. Makes about 3 cups. Dandelion Wine? No, Jelly. Ava Chin for The New York TimesTastes like wild honey, but you have to do the bee work.
Last week’s sudden 90-degree spell spurred a pageant of early flowering across the five boroughs that went far beyond the usual spring bulbs — see the magnolias, cherry blossoms and dogwoods in fervent bloom — but perhaps none more prominent than the ubiquitous yellow blossom that gardeners love to hate: the common dandelion. I’ve eaten dandelion leaves when they’re young and tender in the early spring and fall as a salad green and a sautéed side dish. But I was inspired to try my hand at dandelion preserves after meeting a young woman last month at a jam-making event in Fort Greene, Brooklyn, and she mentioned making dandelion jelly with her grandmother in Russia. Owen BrunetteDandelions in more familiar form. But historically, dandelions have been a valuable food and medicinal source in Europe and Asia, and even here in Native American traditions.
Sorry Kelloggs, these Pop-Tarts will make you crumble! « Bake Me More.