<div>My career has been like straight out of a Jackie Chan movie. I started in 1993 at a lower position and then worked towards where I am today. I picked up the skills of being a dim sum chef with years of practice; and it has not been an easy journey. <div><br /></div><div>I always wanted to become a chef, and hence I started to pursue my dream very young. As a child I used to be fascinated by kitchen equipments and ingredients. Cooking gives me a chance to explore my creative side, experiment with various textures and ingredients, but more importantly, I get to feed people which makes me immensely happy. I cannot imagine myself in any other profession.</div><div><br /></div><div>If you need to do the best in this business, you have to maintain standards of excellence in what you serve, and continue to innovate and introduce new dishes to excite your customers. Currently, I am working as a head chef with Yauatcha. Today, I am sharing the recipe of my favourite ‘Lemon Moon Cake’, from the ongoing ‘Moon Cake Festival’ at Yauatcha. Not too sweet and with a hint of sourness, the cakes are an instant hit. Chef Wang Yixuan </div><div><br /></div><div>Lemon Moon Cake</div><div>Ingredients (for stuffing)n Lemon juice, 100 gmsn Cream, 15 gmsn Corn starch, 36 gmsn Sugar, 123 gmsn Custard powder, 36 gmsn Butter, 94 gmsn Condensed milk, 50 gmsn Milk powder, 36 gmsn Water, 30 mln Lemon zest, 20 gms <br /><br /></div><div>Methodn Boil lemon juice, sugar, condensed milk and lemon zest. After this, add butter to the mixture. Mix cream, water, corn starch, milk powder and custard powder in a separate bowl and add it to previous mixture. Cook until the mixture becomes thick. Keep it in the refrigerator for three hours. <br /><br /></div><div>Ingredient (for dough)n Flour, 800 gmsn Custard powder, 55 gmsn Milk powder, 55 gmsn Sugar, 200 gmsn Butter, 400 gmsn Condensed milk, 70 gms n Milk, 75 ml<br /><br /></div><div>Methodn Mix butter and sugar until it becomes fluffy. Add flour, milk powder, and custard powder and mix slowly. Then add milk and condensed milk and mix them slowly (do not put all ingredients at one go).</div><div><br /></div><div>Method (for cake)n Make small balls of the dough and stuff it with the lemon mixture. Now fold it into a cake tin to give it a shape. Preheat the oven to 170 degree Celsius and bake it for 40-45 minutes. Let it cool for 10 minutes. Garnish it with icing sugar mixed with a little lemon juice and zest, if desired.</div></div>
<div>My career has been like straight out of a Jackie Chan movie. I started in 1993 at a lower position and then worked towards where I am today. I picked up the skills of being a dim sum chef with years of practice; and it has not been an easy journey. <div><br /></div><div>I always wanted to become a chef, and hence I started to pursue my dream very young. As a child I used to be fascinated by kitchen equipments and ingredients. Cooking gives me a chance to explore my creative side, experiment with various textures and ingredients, but more importantly, I get to feed people which makes me immensely happy. I cannot imagine myself in any other profession.</div><div><br /></div><div>If you need to do the best in this business, you have to maintain standards of excellence in what you serve, and continue to innovate and introduce new dishes to excite your customers. Currently, I am working as a head chef with Yauatcha. Today, I am sharing the recipe of my favourite ‘Lemon Moon Cake’, from the ongoing ‘Moon Cake Festival’ at Yauatcha. Not too sweet and with a hint of sourness, the cakes are an instant hit. Chef Wang Yixuan </div><div><br /></div><div>Lemon Moon Cake</div><div>Ingredients (for stuffing)n Lemon juice, 100 gmsn Cream, 15 gmsn Corn starch, 36 gmsn Sugar, 123 gmsn Custard powder, 36 gmsn Butter, 94 gmsn Condensed milk, 50 gmsn Milk powder, 36 gmsn Water, 30 mln Lemon zest, 20 gms <br /><br /></div><div>Methodn Boil lemon juice, sugar, condensed milk and lemon zest. After this, add butter to the mixture. Mix cream, water, corn starch, milk powder and custard powder in a separate bowl and add it to previous mixture. Cook until the mixture becomes thick. Keep it in the refrigerator for three hours. <br /><br /></div><div>Ingredient (for dough)n Flour, 800 gmsn Custard powder, 55 gmsn Milk powder, 55 gmsn Sugar, 200 gmsn Butter, 400 gmsn Condensed milk, 70 gms n Milk, 75 ml<br /><br /></div><div>Methodn Mix butter and sugar until it becomes fluffy. Add flour, milk powder, and custard powder and mix slowly. Then add milk and condensed milk and mix them slowly (do not put all ingredients at one go).</div><div><br /></div><div>Method (for cake)n Make small balls of the dough and stuff it with the lemon mixture. Now fold it into a cake tin to give it a shape. Preheat the oven to 170 degree Celsius and bake it for 40-45 minutes. Let it cool for 10 minutes. Garnish it with icing sugar mixed with a little lemon juice and zest, if desired.</div></div>
