Roasted Nuts (with different varieties of flavors)

New exploration in our kitchen. Let our journey begin with roasted nuts exploration.

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Below are our creations hopefully it'll inspire you. Hope you all will love these recipe.

Honey Butter Roasted Nuts


Ingredients
4 cups of Nuts / Seeds
40g Butter
2 tablespoons Honey
1 teaspoon Sugar
1 teaspoon Salt
0.25 teaspoon All Spice / Cinnamon (Optional)

Method
1. Pre-heat Oven to 150°C Fan Mode or 160°C Top Bottom Mode.
2. Heat the Butter and Honey in a saucepan over medium-low heat until it’s bubbling.
3. Turn off the heat and add the Nuts to the pan. Toss the Nuts around in the Honey Butter with a spoon until they’re coated.
4. Sprinkle Sugar and half of the Salt on the Honey Butter Nuts, followed by tossing to coat well. Work quickly while the honey is still warm and viscous.
5. Spread the Coated Nuts on a cookie sheet in a single layer. Use more than one cookie sheet if necessary.
6. Put in the oven and roast the nuts for 15 to 20 minutes. Stir the nuts every five to 10 minutes as they cook.
7. Remove from the oven when the Nuts look golden.
8. Sprinkle them with the remainder of the Salt and leave them to fully cool before storing.


Mild Spicy Roasted Nuts


Ingredients
4 cups of Nuts / Seeds
40g Olive Oil
0.5 teaspoon Cayenne Pepper
0.5 teaspoon Garlic Powder
0.5 teaspoon Ground Black Pepper
1 teaspoon Salt
0.25 teaspoon All Spice / Cinnamon (Optional)

Method
1. Pre-heat Oven to 160°C Fan Mode or 170°C Top Bottom Mode.
2. Measure all dry ingredients and set aside.
3. Pour the nuts in a big bowl, drizzle the Olive Oil and give it a toss until it's even.
4. Sprinkle 1/3 of the mixed dried ingredients and give it a toss until it's even. Repeat until all the dry ingredients are mixed in.
5. Spread the Coated Nuts on a cookie sheet in a single layer. Use more than one cookie sheet if necessary.
6. Put in the oven and roast the nuts for 15 to 20 minutes. Stir the nuts every five to 10 minutes as they cook.
7. Remove from the oven when the Nuts look golden.
8. Leave them to fully cool before storing.



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Below are the mixture of nuts that we've tried.

Mix 1: Cashew Nuts (1 Cup), Brazilian Nuts (1 Cup), Walnuts (1 Cup), Melon Seeds (1 Cup)
Mix 2: Cashew Nuts (2 Cup), Walnuts (1 Cup), Macadamia Nuts (1 Cup)

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Some Extra Tips Below:
- Tossing nuts with Honey and a Sugar coating before roasting them gives the nuts a shell-like glaze. These nuts are sweeter and crunchier than traditional honey-roasted nuts.
- Use the same methods with any other nuts or a mixture of nuts. Smaller nuts might not take as long to roast, so keep your eye on them and adjust the cooking time accordingly.


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Shanghai Mooncake 上海月饼 Recipe (includes different varieties ideas)

Time pass by so quickly that it's this year where I have set a goal to check Shanghai mooncake off my exploration list. Since Chinese Mid-Autumn Festival a.k.a Mooncake Festival only comes once a year, it's definitely the time to start experimenting!

This recipe yields 12, 105g Mooncakes
This recipe yields 24, 48g Mooncakes



Mooncake Dough, Salted Egg Yolk & Glaze

Dough Ingredients
300g Plain Flour
40g Custard Powder
1 teaspoon Baking Powder
1/4 teaspoon Salt
80g Icing Sugar
1 Egg, lightly beaten
150g Unsalted Butter
1/2 teaspoon Vanilla Extract

1. Sift the flour with the baking powder, custard powder, salt, and icing sugar into a mixing bowl.
2. Cut in the unsalted butter, rub in till resembles bread crumbs.
3. Make a well in the centre and add in the lightly beaten egg, combine into a soft dough without kneading it. Let it rest for 30 minutes.
4. Divide the dough into portions.
Full size 105g mooncake each dough portion of 55g.
Mini 48g mooncake each dough portion of 25g. Roll into balls.


Various Decoration Ingredients o differentiate the type of Shanghai Mooncake 上海月饼
Pumpkin Seeds
Almond Flakes
Black Sesame Seeds
White Sesame Seeds
Walnuts


Paste
Golden Lotus Paste Golden Lotus Shanghai Mooncake 上海月饼
Red Bean Paste Red Bean Shanghai Mooncake 上海月饼
Low Sugar Lotus Paste Low Sugar Lotus Mooncake 上海月饼


Glaze Ingredients
1 Egg

Lightly beaten then pour it through a sift then set aside.


Salted Egg Yolk Ingredients
Salted Egg Yolk
Drizzle of Chinese Cooking Wine
Drizzle of Sesame Oil

Remove salted egg yolk whites and place the Salted Egg Yolk in a plate add Chinese Cooking Wine & Sesame Oil. Coat well and put in the steamer to steam for 5mins and leave it to cool.


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Below is my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best weight of paste & other required ingredients.

Plain Paste Shanghai Mooncake 上海月饼
Full size 105g mooncake each Total 600g; per mooncake 50g Paste
Full size 105g mooncake each Total 36g; per mooncake 3g Lightly Toasted Melon Seeds
Mini 48g mooncake each Total 552g; per mooncake 23g Paste
Mini 48g mooncake each Total 24g; per mooncake 1g Lightly Toasted Melon Seeds

1. Use a rolling pin and roll the Mooncake Dough flat.
2. Next Roll the paste into a ball.
3. Place the paste in the middle of the rolled Mooncake Dough and wrap the paste evenly with the Mooncake Dough.
4. Wrap in the filling and shape into a dome.
5. Arrange them on a silicon mat.
6. Decorate with some sesame seeds or nuts.
7. Bake in preheated oven (top bottom mode) at 180°C for 10mins.
7. Let it rest and cool for 5mins.
8. Glaze the mooncakes with a soft brush.
9. Bake for another 25 to 30 mins at 175°C.
10. Leave mooncakes to cool and serve or store in air tight container.

Single Yolk Shanghai Mooncake 上海月饼
Full size 105g mooncake each Total 420g; per mooncake 35g Paste
Full size 105g mooncake each Total 24g; per mooncake 2g Lightly Toasted Melon Seeds
Total 12; per mooncake 1 steamed Salted Egg Yolks

1. Use a rolling pin and roll the Mooncake Dough flat.
2. Next Roll the paste into a ball create a well big enough to fit the Salted Egg Yolks and wrap the paste around it evenly.
3. Place the paste in the middle of the rolled Mooncake Dough and wrap the paste evenly with the Mooncake Dough.
4. Wrap in the filling and shape into a dome.
5. Arrange them on a silicon mat.
6. Decorate with some sesame seeds or nuts.
7. Bake in preheated oven (top bottom mode) at 180°C for 10mins.
7. Let it rest and cool for 5mins.
8. Glaze the mooncakes with a soft brush.
9. Bake for another 25 to 30 mins at 175°C.
10. Leave mooncakes to cool and serve or store in air tight container.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~