Recipes tagged "Cake powder"
45 recipes found
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Cantonese style beef mooncake
In the cut section, large pieces of beef gleamed in between. It reminds me of the past barbecued pork/gold hook mooncakes. Very tempting. There are still a few days until the Mid-Autumn Festival, why should we stop work? What kind of beef is beef? Health? Still familiar? The words are unclear. However, it is safer to use cooked beef. In fact, I have already decided what kind of beef to use. Once you decide to do it, go to the supermarket and buy a small piece of beef in sauce. I have thought about it for a long time: boiled beef in plain water is definitely out of date; braised beef may be good too; but the sauced beef in the supermarket is also very good, the meat is tender and tender, and the most important thing is that you don’t need to buy too much. Use a third of the mooncakes and serve the rest directly to the table. Making the stuffing wasn't difficult, but it ended up being too careless. In fact, I was quite cautious at the beginning, but in the end I became impulsive: before I even grasped the oil, I poured all the water in the formula into it. Maybe, you can use no water at all, maybe, only use half of it at most. However, it was too late - the filling was obviously too soft. It's not that it can't be made up for. It just takes a lot of trial and error, and, most importantly, the amount of filling will be more than you budgeted for. Just make do with it. Hope nothing goes wrong while baking. It's not even mud that can't be held up to the wall. Although it cannot maintain an upright spherical shape for a long time; although you have to be more careful when wrapping it; although you do not dare to let it stay alone for a long time after it is formed. Immediately put it into the oven, set the fire quickly, and finally the effect was pretty good. There was no worry about collapse or bursting. There was an unexpected discovery - the moist filling shortened the time for the crust to return to oil. It can be considered a success. . . .
Baking old man -
White lotus paste filling
When it comes to making mooncakes, in addition to five kernels and bean paste, lotus seed paste is also a must-have flavor. The lotus paste filling is divided into red lotus paste and white lotus paste. Although I made both kinds of fillings, the methods are similar, so I will only post the specific method of white lotus paste. The lotus paste made using this method has a very delicate texture. Due to the addition of butter, the milky flavor is also very strong. It is great as a mooncake filling. Make your own decision without adulteration. It is said that almost everything sold is adulterated, but the amount of adulteration varies. If you want to eat pure lotus seed mooncakes, make the filling yourself!
Staple food Home cooking -
Rose scented mung bean smoothie mooncake
It’s the mooncake season again. I didn’t want to make it this year, but I saw an event and didn’t want to miss this lesson. Snowskin mooncakes have become increasingly popular over the years. Its appearance is simple and elegant, beautiful and fashionable. You can change your favorite colors at will, and its taste is different from traditional mooncakes. The production is much simpler than traditional mooncakes, and there is no need to bake them. As long as you have the raw materials and a good recipe, you can make them and eat them at any time without adding oil or waiting. With the addition of sugar roses, the fragrance of the flowers is very rich, sweet and delicious.
pastries old man -
Milky red bean and yam cake
Learn how to cook Milky red bean and yam cake with pastries and Afternoon tea.
pastries Afternoon tea -
Momoyama Purple Sweet Potato Milky Cherry Mooncake
I tried Momoyama mooncakes for the first time last year, but I was still excited about the Mid-Autumn Festival and slipped away. This Mid-Autumn Festival, no matter what, we cannot act hastily. After carefully studying and pondering Mr. Shi Shang's cranberry mooncake, I used the materials on hand and slightly modified it to create this purple cherry-filled mooncake. However, the filling made of a large amount of milk powder and butter really makes people worried - with so much butter and milk powder has no supporting force, won't this mooncake bake? At the moment when the fillings were being made, the doubt about the baking power suddenly came to an answer - the 0 degrees of the low heat was not an input error or confusion, but a necessity. Bake it over high and low heat, and the mooncake will definitely collapse.
Baking children -
Ham and Five Nuts Mooncake
The ham and five-nut mooncake is a classic among Cantonese-style mooncakes. It uses Jinhua ham from a century-old brand, and is paired with melon seeds, peanut kernels, walnuts, candied winter melon, orange cakes, black and white sesame seeds and other ingredients. When you bite into it, you will get a strong aroma of salty and sweet, leaving a lingering aroma in your mouth. This is the classic Cantonese Jinhua Ham and Five Nuts Mooncake. It is important to note that the following recipe can make 16 pieces of 50 grams, 15 grams of mooncake skin, 35 grams of mooncake filling, calculated according to 3:7, each oven is different, the temperature and time are slightly different. Regarding the inversion syrup mentioned in Cantonese-style ham and five-nut mooncakes, you can refer to my related article for the specific method of inversion syrup. Ice meat is made from fatty meat marinated in high-quality wine and white sugar. PS: The picture of the finished product was taken by someone who replenishes the oil every month. Cantonese-style mooncakes are more beautiful and delicious if the oil is replenished.
Baking old man -
Chestnut Paste Snowskin Mooncake
The Mid-Autumn Festival is coming soon, let’s treat you to a beautiful snowskin mooncake!
pastries old man -
Snow Mei Niang
Snow Meiniang ~ But I like to call her Bai Fatty. The taste is as delicious as her appearance ~ I recommend Oreo and red bean paste ~ these two taste great!
Baking Snacks -
Coconut Cranberry Filling Mooncake
I really like the special aroma of coconut. Adding cranberries soaked in rum to the coconut adds a hint of sourness to the taste. Every year during the Mid-Autumn Festival, mooncakes are made, which are basically five kernels, lotus seed paste, egg yolk, coconut paste, and bean paste. As far as the finished product goes, this coconut filling is my favorite. Whipped cream is added to the formula, which makes the taste even better. The finished product does not fall apart or leave residue. It is soft and a bit chewy in the mouth, without any crunch at all. The amount of sugar used is small, it doesn’t taste too sweet, and the president fermented milk butter is extremely fragrant. It’s no exaggeration at all! The cake crust specially uses the mooncake pre-mixed powder produced by Xinliang Company. There is no need to add water, and the oil can be returned the next day. The color of the finished product is also good, which is super convenient!
Baking Cake powder -
Momoyama Rose Bean Paste Mooncake
Continue with the Momoyama mooncakes. I originally wanted to use the color of red yeast rice to match the rose filling. However, when I added half of the red yeast rice powder, I felt that the red color was too red. If I continued to add it, it would become a deep red. I had an idea and picked up purple sweet potato powder to mix the color. When the two are combined, it becomes a deep rose red. It might look better if the dough wasn't so wet and not as dark. A dark rose, but unfortunately not enough light.
Baking Brandy -
Snow Mei Niang
In the hot summer, eating Snow Mei Niang is perfect. Store it in the refrigerator after making it. The dough will be soft and elastic, and the fruit cream filling is cool and sweet. It can be made into various fruit flavors, such as mango, strawberry, durian, or Oreo. It is delicious and really enjoyable
Snacks Little fresh -
【Purple Sweet Potato Snowskin Mooncake】---Zero-failure mooncake
During the Mid-Autumn Festival this year, I made Cantonese-style mooncakes four times, and there were about a hundred of them. Although I made so many, there were not many left at home. So later I made some ice-skin ones, filled with my favorite purple sweet potato filling and lotus paste filling. Snowskin mooncakes are not only easy to make, but also have less oil and sugar, so it doesn’t matter if you eat a few more. There are different ways to make snowskin mooncakes. You can fry the flour first and then knead it into a ball. You can also mix various raw flours first and steam them before making them. Compared with the two flavors, I prefer steaming the flour before making them.
pastries children -
Candy Snow Skin Mooncake
The Mid-Autumn Festival is approaching, and the mooncake season is here. I saw many seniors making various mooncakes, so I joined the mooncake-making team. Since I don’t have an oven, I had to challenge the simplest snowskin mooncake. This is the second snowskin mooncake I have made. As long as the materials are prepared and weighed, the steps are in order, and the instructions are followed, it is actually very simple. It is just a matter of time. I stood there for three hours.
Snacks children -
Red bean glutinous rice cake
I suddenly wanted to eat glutinous rice cakes, so I made one with red bean filling
Snacks Common dishes -
Pomelo fruit mooncake
I don't like fruit mooncakes sold outside. They taste like flavors. It is said that most of them are made of winter melon and various fruit flavors. If you love eating fruits and want to eat fruit-flavored mooncakes, you can only do it yourself and make real fruit mooncakes with real fruit fillings and fruit flavors instead of fruit mooncakes with a flavor. The grapefruit-flavored fruit mooncake I made today is based on my own grapefruit jam.
Baking Cake powder -
DIY snow skin mooncake skin
Have you ever eaten snowskin mooncakes? Legend has it that this was done by Sister Chang'e in Guanghan Palace. Let's learn it together.
Baking children -
Coolness is coming——Snowskin mooncakes
I made this snowskin mooncake because I received a mooncake mold from Beo that day. My son said he wanted to eat mooncakes, so he made the snowskin mooncake in the midsummer before the Mid-Autumn Festival. Moreover, the appearance first gives people a cool feeling. It’s best to eat it freshly. If you really can’t finish it, put it in a crisper and keep it in the refrigerator. You should finish it in time the next day.
Staple food Home cooking -
Cantonese style lemon and nut mooncakes
Cantonese Wu Ren mooncake has a unique taste, a long history, traditional taste, and is a well-known classic. The Lemon Wuren Mooncake introduced today inherits the tradition of Cantonese Wuren Mooncake, adding salty lemon and reducing ice meat, making it taste better and more refreshing. PS: 1. The following dosage is 50 grams and 16 pieces; 2. The finished product picture is just baked, it will be more beautiful after the oil is returned; 3. Mooncake skin: mooncake filling = 3:7
Baking children -
Original snowskin mooncake
The annual Mid-Autumn Festival... This year's Mid-Autumn Festival is far different from National Day. I don't have to rush back to my parents' house, and I don't have to wait for the company to announce the holiday time. It's relaxing. Major supermarkets and stores are packed with people, all grateful for buying holiday gifts, and mooncakes are the first to bear the brunt. My parents repeatedly warned us not to send mooncakes home, so we didn’t bother to buy them. Then I thought about it, it wouldn’t be Mid-Autumn Festival without mooncakes, so I might as well make some snowskin mooncakes by myself.
pastries old man -
Handmade Peanut Nougat
I have been paying attention to the food world for 5 years, but I have never posted any recipes because I am busy. From starting a job, to falling in love, to getting married and having children, I have no time anymore. I also have to work with a baby. During this time, the various tastes are not what outsiders can understand. The most obvious one is I don’t have time to take pictures with my phone~ The baby is almost ten months old, and the small can of milk powder I bought when he was born is still half full. It wasn’t until I suddenly wanted to eat nougat that I finally consumed it. However, because there were too many marshmallows, I made them into soft candies, but it doesn’t matter, the taste is still good~
Snacks Cake powder -
Xuemei Niang (glutinous rice pastry)
Snow Mei Niang originates from Japan, formerly known as Daifuku. It is one of Japan's authentic snacks. The outer shell is QQ Snow Mei Niang ice skin. In Japan, its fillings are mainly real fruits of the season. The name Snow Mei Niang comes from a local lady in Japan who invented various strawberry daifuku. Because she made many desserts related to strawberry daifuku, everyone in Japan calls her the strawberry daifuku expert, and the snow Mei Niang we made is also one of her masterpieces. Snow Mei Niang is white and soft, and the first bite you take is a particularly slippery ice skin, with pleasant milky light cream inside, wrapped in delicious fruit pieces, sweet and sour, and rich in texture. Take one bite and enjoy its sweetness and smoothness! The taste of Xuemei Niang is better after being refrigerated. When you take a bite, it is soft and has a faint sweetness and coolness. If you don't dip it in the coconut paste, the pink outer skin will reveal a light custard color, which makes people have endless imagination. Tomato Snow Meiniang, which follows the style of lightly hand-cooked noodles and uses fresh fruit as the filling, is the most important style of traditional Snow Meiniang.
Snacks Bean Paste Filling -
Cantonese traditional five-nut mooncake
Five-nut mooncake. This is a classic you can never tire of. Although, that year, I heard that it was criticized. Wuren is actually a very general concept. It can be a specific real number, that is, there are actually five kinds of nuts; it can also be an uncertain virtual reference, which only indicates that there are more types of nuts. On the other hand, even if the five kernels are the real five kinds of nuts. Which five kernels are different will vary according to the preferences of each family in each region. Therefore, although Wuren mooncake has a definite name, it does not have a definite taste. It will undergo endless changes as the fruit material changes. For some traditional and classic flavors, the taste of Wuren is often certain. For example, it is said that olive kernels must be used in traditional five-nut mooncakes in Guangdong - this should be related to regional products. Therefore, the traditional five-nut filling will have its own unique taste. Moreover, it seems that the price of olive kernels is higher than that of ordinary nuts such as peanuts and melon seeds. Therefore, it is said that any mooncake that uses peanuts and other nuts instead is called shoddy and cannot be considered authentic. However, peanuts are a must-have in five-nut mooncakes since I was a snack. For so many years, I have been eating inferior products. However, even such defective products are still loved by people. Olive kernels are not easy to find. Even a small amount is not worth going to Taobao. As a last resort, I have to replace it with peanuts, etc. and pass it off as inferior. Don't be superstitious about the formula. Dry first, then wet, oil first, then wine, and finally water. As a result, before the wine was poured out, the dryness and humidity of the filling were already ideal. If you add all the ingredients at once regardless of the actual situation, I'm afraid the filling will become soft and difficult to form. Thank you for being more cautious. If you're not in Guangdong, you can't eat five-nut mooncakes with olive kernels, but this unorthodox five-nut mooncake still tastes good.
Baking children -
Matcha Red Bean Paste Snowskin Mooncake
These are the snowskin mooncakes I made a few days ago. They were all wiped out a long time ago. I only ate one. Now I get a headache when I talk about mooncakes, and I don’t have the passion I had in the past two years. Just frying the stuffing will cost you half your life. It saves a lot of trouble to buy ready-made stuffing, but the taste will be greatly reduced. The fun of DIY lies in the tossing. Dear friends, you can make mooncakes without an oven! The snow-skin mooncakes sold outside are ridiculously expensive and contain a lot of additives, which makes them uneasy to eat. Moreover, the fillings are too sweet and greasy. You can control the amount of sugar and oil by frying the fillings yourself. I finally bought a good matcha powder! The ones I bought before were all earthy in color, neither yellow nor green, which made me sad every time I used it. I could only drool looking at the green matcha color. As a result, I didn't dare to touch this thing for a long time. I bought 50G last time and it was useless until it expired. It had already been in the trash can. Baby Lu saw that these beautiful mooncakes were extremely rare, so she rushed over very quickly and grabbed one. I admit that I can never move as fast as him. Before I could react, she had already taken a bite, and then spat it out on the ground and said, "What a pain!" It’s hard! I said: If it’s bitter, don’t eat it, okay? You can eat something that’s not bitter, and give this one to mom. He refused to do it and tried his best to protect me from eating it. Then bite it and spit it out, and the mooncake is just wasted. After it was over, he cried loudly: Eat! Still want to eat! Sweat! In fact, adults don’t feel bitter after eating it, haha! When matcha meets red beans, there will definitely be a spark of love. Looking at this touch of green and smelling the light tea fragrance of matcha, I feel very comfortable and satisfied. In fact, I also fry the red bean filling myself. I will upload the filling recipe next time! I didn't mess around too much and fried four kinds of fillings!
Baking old man -
【Children's Day】Cat's Paw Marshmallow
Preparation in advance: 1. Soak the isinglass slices in cold water until soft. 2. Spread a thick layer of cake flour on the plate, and press into small pits with eggs.
Dessert Home cooking -
Su-style five-nut mooncake filling
Friendly gift. In fact, it is a failure of Cantonese five-nut filling. It's good to make Soviet-style mooncakes, but unfortunately no one eats the skins of Soviet-style mooncakes, so there's no way to use it. However, after thinking about it later, I could actually make Soviet-style mooncakes and give them away. I don’t like to eat it, but there are other people who do. I would like to record it here for future reference.
Home cooking Homemade sauce -
Cantonese style bean paste mooncake
The Mid-Autumn Festival is here, and everyone eats mooncakes. Although my family doesn’t like to eat mooncakes, we still eat a few pieces to celebrate the festival. This year, I made several kinds of mooncakes and even gave them to my friends
Baking children -
Pancakes
YOYO Cheike Nao has a set of pancakes and fruits. Making pancakes at a street stall seems to be very easy, and it is done in minutes. This is really a technical job that requires practice and practice. Becoming a pancake man is really not something that can be accomplished in a day. The flour I use is cake flour, which indicates that it is mixed with low-gluten flour, onion powder, garlic powder, black pepper, etc. If you don’t have it, ordinary flour will do. As for the sauce, I mixed it with fermented bean curd, sweet noodle sauce and a little hot sauce, so that the taste would be more suitable for me. In addition, the reference ratio of the batter is 1 catty of flour: 1.2 catties of water (provided by the pancake pan merchant) (Baidu) Pancakes are made from grinding grains into batter, pouring in hot aozi, and then flattening it with a pancake pan and baking it.
Staple food Pasta -
Cantonese style ham and five kernel mooncakes
The Mid-Autumn Festival is here again. Many families make Cantonese-style mooncakes by themselves. Traditional mooncakes are mostly sweet. For a change, five-nut mooncakes are delicious, nutritious, and not so greasy. Today I will introduce Cantonese-style ham and five-nut mooncakes, the taste of my childhood and full of memories. PS: The main ingredient is the mooncake skin of the five-nut mooncake, and the auxiliary ingredient is the filling of the five-nut mooncake. In addition, cake powder is also needed to prevent sticking. The mooncake mold is 65 grams, the skin is 20 grams, and the filling is 45 grams. When I took the photo, the mooncakes had just been baked and were very hard. They will become soft after the oil has returned for two days.
Baking children -
【Chestnut and Cranberry Snowskin Mooncake】
Snowskin mooncakes can be said to be a model of non-traditional mooncakes. They have become very popular in recent years. Compared with traditional mooncakes, the ratio of oil and sugar is lower, and the fillings and shapes are more novel. I chose my favorite chestnut and cranberry as the filling. The filling I made is sweet and delicate, melts in the mouth, and is delicious when eaten directly~
Baking Snacks -
Cantonese traditional five-nut filling
It is said that olive kernels must be included in the fillings of traditional Cantonese five-nut mooncakes. In order to reduce costs, many small factories often use peanut kernels instead. However, there are no olive kernels here, and I have never seen them before. Even if I had seen them, I wouldn’t recognize them. Then the only option is to replace it with inferior quality and use peanut kernels. I was very confused about the use of a large amount of ice meat in this recipe, but despite my doubts, I still followed the original recipe. Just be careful when adding liquid ingredients, a small amount and many times to avoid pouring it all at once and causing the filling to be too soft. Sure enough, the amount of vegetable oil and water in the original recipe was useless, and only half of the wine was poured, so it could be formed into a ball. Just don’t use it.
Private kitchen Cake powder -
Barbecued Pork Nut Mooncake
Learn how to cook Barbecued Pork Nut Mooncake with pastries and Baking.
pastries Baking -
Osmanthus grass cake
Grass cake is a special traditional snack in Hong Kong, Guangdong, Taiwan, and southern Fujian. The taste is very soft, chewy and chewy. The glutinous rice outer shell is fragrant and rich, and the delicate filling has a wonderful melt-in-your-mouth texture. The filling is sweet but not greasy, the grains are crystal clear, elegant and generous, and a very healthy snack. Compared with traditional grass cakes, osmanthus grass cakes have the fainter fragrance of osmanthus, which is more refreshing and healthy. The formula uses less sugar and oil. It's easy to feel full but never greasy. It's dry and delicious, and the skin is soft and tough. The filling I use is lotus paste filling, which is completely hand-fried with no additives and is healthier. There is only the elegant afternoon tea like a lady - osmanthus grass cake.
Baking Autumn Recipes -
Snowskin mooncake
In addition to the traditional Soviet-style and Cantonese-style mooncakes, this snow-skin mooncake is also very popular. Its color is as white as snow, refreshing and refreshing, and its taste is soft, smooth and slightly elastic.
pastries Home cooking -
Xylitol bean paste filling
A classmate of mine has diabetes, so naturally he cannot eat sugar. Moon cakes are a food that is high in sugar and oil. He is only greedy. He wants to eat it but dare not eat it. In order to let him taste delicious mooncakes, I specially made this xylitol-based bean paste filling for him. It is a sugar-free filling, and the sweetness brought by xylitol can also satisfy his appetite. In order to make this filling healthier and easier for diabetics to eat, I specially fry it in olive oil. In this way, even though the amount of oil is large, olive oil is relatively healthier. Give it to him, so that he who hasn't eaten mooncakes in several years can enjoy the atmosphere of the Mid-Autumn Festival.
Staple food Home cooking -
Salt and pepper stuffing
Can Cantonese-style mooncakes also have salt and pepper flavor? I haven't noticed this. However, this flavor of mooncake is a must-have for Sichuan and Chongqing mooncakes. I had been thinking about this flavor last year, and I continued this year by borrowing the recipe of Cantonese-style pepper and salt mooncake fillings to prepare a special mooncake. However, the traditional filling recipes in this book seem a bit unreliable. First, the five-nut filling cannot use up all the liquid ingredients, and the salt and pepper filling also encountered the same situation. Thanks for being extra careful, otherwise the filling would have been watery.
Hot dishes Cake powder -
Red lotus paste mooncake
I have made mooncakes with the classic filling of white lotus paste. I love lotus paste mooncakes, so red lotus paste is a must-have. Red lotus paste is actually made by boiling it into caramel color and then frying it with lotus paste. The fried lotus paste turns red, so it is called red lotus paste. In order to be healthier and avoid the unhealthy ingredients of caramel, I chose brown sugar. Brown sugar is slightly healthier than white sugar and can make lotus paste turn red. So the red lotus paste I made today can be said to be a modified version, but it is also healthier. In order to be healthier, I used healthy olive oil wherever oil is used in this mooncake. If you like the taste of brown sugar and healthy mooncakes, then this red lotus paste mooncake is a must-try.
Baking Brown sugar -
Five-nut mooncake
Recently I have started making mooncakes. The ones I make are healthy, nutritious and delicious. I make all the mooncake skins and fillings myself. The skin of the five-nut mooncakes I made this time is slightly thicker than the Cantonese style. The fillings are original with cranberry and osmanthus sugar, and the taste is still good!
Baking children -
Brown sugar and red bean paste
I like mooncakes made with red bean filling, but I don’t really like white sugar. Besides, brown sugar is a little healthier than white sugar. I like to use brown sugar to make bean paste filling. If you like bean paste filling, you might as well try this brown sugar bean paste, it tastes good. I purposely didn’t use a mixer to mix it today, but the taste is still delicate enough. To make good bean paste mooncakes, the filling is very important. It cannot be too dry, otherwise the taste will be bad. It must not be too watery, otherwise it will not shape well. It must be oily but not greasy. The bean paste filling made according to my method and recipe is guaranteed to meet the above requirements. The made bean paste mooncakes will taste very good. Try it!
Dessert Brown sugar -
Xiangnuo Qingtuan
It’s rare to see mugwort in the north, so I picked some and took it home to make green dumplings. After it was done, it had a pleasant fragrance, was soft and sweet, and was especially delicious. Unfortunately, I picked a little less and couldn’t make a few, so it was quickly eaten by the little guy
Snacks Bean Paste Filling -
Taro paste
I love homemade fillings! Taro paste filling, even if it is not used as a filling, it is super delicious when you dig it in with a spoon! O(∩_∩)O
pastries Dessert -
Five-nut ham stuffing
Ham mooncake filling, recipe adapted from Mr. Shi Shang. There is more nut content, so I didn’t dare to add all the red soy sauce according to the original recipe, for fear that the color would be too dark. At least the current colors are satisfactory. Rich nuts and salty ham are mixed with sweet nut fillings. The salty and sweet flavors complement each other. Colored with red soy sauce, it looks more appetizing. Just try it, it's quite fragrant.
Preparing meals Almond -
Pumpkin cake with date paste and bean paste
Red dates, red bean paste, and pumpkin puree are all good things, rich in nutrients and suitable for all ages. Combine these three ingredients to make a snack that is both delicious and nutritious. At the same time, here is a simple method for making jujube paste, which eliminates the tedious steps of cooking, peeling, and frying. It is worth a try.
Snacks Home cooking -
Yam, pineapple and snowskin mooncakes
The Mid-Autumn Festival is approaching again, and mooncakes are a constant topic. Snowskin mooncakes have become popular in recent years. I don’t like that kind of dough, so I improved it and made this snowskin mooncake with yam skin. It is a different kind of snowskin. This skin is more nutritious and healthy. Put aside the worries about mooncakes being high in sugar and oil. Eat it with confidence. Oil-free, less sugar, healthy and delicious snowskin mooncakes are here!
pastries Cake powder -
Cantonese style pepper and salt mooncakes
Salt and pepper mooncakes. In previous years I always thought about pretzels. Sesame cakes have special production techniques or utensils. I tried my best and struggled for several years, but I still couldn't replicate the orthodox sesame cake. This year, I’m too lazy to spend a lot of money on it. Simply turn around and toss the salt and pepper mooncakes. In fact, this moon cake once appeared in the form of sesame cake. ——That year, the fillings of the salt and pepper mooncakes were stolen and transformed into sesame cakes. This year, let it be what it is – Cantonese-style pretzel mooncakes. I always guess that this salt and pepper stuffing may not be an authentic Sichuan flavored salt and pepper stuffing. Its taste is somewhat different from the early memories of salt and pepper mooncakes. I don’t know what kind of fermented bean curd is used in the recipe or how big a piece is. Using the old Beijing rose red fermented bean curd in hand, I made a slightly red salt and pepper filling. This look is obviously very different from what I remember. However, the Sichuan peppercorns are authentic Sichuan peppercorns, which are very numbing. . . .
Baking children -
Delicate and charming snow skin mooncake
Snowskin mooncakes have become increasingly popular over the years. Its appearance is simple and elegant, beautiful and fashionable. You can change your favorite colors at will, and its taste is different from traditional mooncakes. The production is much simpler than traditional mooncakes, and there is no need to bake them. As long as you have the raw materials and a good recipe, you can make them and eat them at any time without adding oil or waiting.
pastries Bean Paste Filling