As for the lotus paste pastry, its a traditional type of pastry with flaky crust and I simply love it! After making so many mooncakes, it's time to doing something different with the fillings. He showed us a few designs we can create on the pastry.
Don't they look crispy and delicious?
Richard taught us Kueh Lapis and Double Fudge Cake yesterday. I was expecting something creamy for the double fudge cake but turn out that it is not. I find it not chocolatey enough and not as moist.
As for the kueh lapis, I find it kinda dry and not as buttery. However, the gingerbread spice he uses for this cake is nice as I do not like spice that are too pungent.
Learned the Cheese Parsley & Butter Garlic Bun and Chocolate Cherry Vanilla Cream Cake last week and immediately I fell in love with the bun! Cheese and butter garlic makes the plain bread so flavourful and yummy! I will definitely make this bread.
The cream cake is not too bad either but I find the cake too dry. Maybe like what the instructor said, we should brush some liquor on it before pouring the mousse so that it is more moist.
He even taught the fingersponge for decorating the sides.
As for the Shanghai mooncake, it has nothing similar to the traditional baked mooncake. This one has a crusty pastry and we don't have to worry about the weight of the dough and fitting into the mould! The cracked surface of the pastry actually makes it quite nice looking.
Attended another class today and learned the bake moon cake with macadamia & pine nut & lotus filling and yoghurt snow skin moon cake with truffle fruit filling. I think I am now more comfortable with handling baked mooncakes. Maybe its the recipe or the method of wrapping the filling, but at least this round non of the mooncakes have "skirt", excess skin dough appearing at the base.
The snowskin with truffle fruit filling is something unusual compared to normal snowskin. It is made with yoghurt and if alcohol is used in the fillings, it is comparable with those of hotels.
Had my first attempt in making mooncakes yesterday, and it did not turn out well. I definitely need more practice. This is the 2nd batch which at least looks acceptable but still not perfect yet.
I also made this mango yoghurt agar-agar mooncake from Aunty Lucy's blog. Yummy! And it is so much easier than the baked mooncakes! I will try making snowskins this weekend.
The scone is cheesy and soft and not as salty as I expected. Next he did the chocolate chips muffin. This is a mix and stir type so it is pretty easy also. But I did not fancy the artificial rum flavour. 
Lastly he made the chocolate chips cookies. The aunty assistant forgot to adjust the temperature so the first batch of cookies are burnt. I will keep a few days to see if it will taste better since most cookies do not taste their best freshly baked.
I use the mold I bought last weekend and is quite happy with the design, especially the fish one.
This is made by Richard, looks good enough to present as a gift right?
This is pandan snowskin. Personally I find the fillings rather sweet but the skin is nice.
Ths is what I made. Richard says I applied too much yolk so it turns out dark.
He do not have enough plain whipped cream to decorate the top so he mixed with some chocolate cream to make the twisted effect. 
For the wholemeal bread, he added some walnut to give it some crunch.
As for the cheese cookies, I find it quite saltish. Patrick said coz we put too mush cheese toppings. I stilll prefer the cheese cookies from Bengawan Solo.
I think the best should be the chocolate blackcurrent cake. I really like the pink blackcurrent layer and the sourish taste blends well with the sweetness of the chocolate mousse.
