Recipes tagged "Cantonese style mooncake crust"
6 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 I have thought about it for a long time: boiled beef in plain water is definitely out of date; braised beef may be good too; but the sauced beef in the supermarket is also very good, the meat is tender and tender, and the most important thing is that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 -
Cantonese style corn and sesame mooncakes
I was tempted last year, but by then it was too late to look for corn. When I was tossing corn this year, I suddenly remembered my past passion, grabbed a handful of cooked corn kernels, and froze them. At that time, the Mid-Autumn Festival was not far away. Once you get started, it becomes a must-do. There are not many corn kernels, scattered here and there. In the dark color caused by black sesame seeds, there is a slight golden light. Salty and sweet, with a mouthful of sesame aroma and the sweetness of corn from time to time, it is a unique taste. However, this corn kernel filling should probably be eaten as soon as possible to prevent it from going moldy, right? Limited edition, don't keep it. . .
Baking old man -
Cantonese style coconut heart lotus paste mooncake
It was just an idea. There is a little bit of coconut filling left, maybe I can make moon cakes. But, why do you have to make one more coconut mooncake? Let's keep it. It didn't last long, and suddenly there was a flash of lightning. Lotus paste is readily available. If you don’t want to make lotus paste with egg yolk this year, why not make coconut heart lotus paste instead? The coarse and powdery taste of coconut paste, paired with the delicate and smooth lotus paste, will definitely contrast each other and make it interesting. Wait until the mooncakes cool. Cut. Not only is it a contrast in taste, but it is also a visual contrast between thick and thin. After taking a bite, the thick texture of coconut paste is mixed with the delicateness of lotus paste, which seems to be weakened, and it seems to be not bad. . .
Baking old man -
Cantonese style coconut mooncake
In the past, when I saw the overwhelming mooncake promotions, I always wondered what other flavors I had never tried. Nowadays, when I look at the mooncake advertisements flying all over the sky, I always think that there are mooncakes that have never been made before. It seems that coconut mooncakes are one of the characteristics of Cantonese mooncakes, but after thinking about them again and again, I have never seen mooncakes with this flavor in the market here. So, I couldn't help but feel itchy in my heart and itchy in my hands. . . The butter in the coconut filling still made people worried. They kept guarding the stove and adjusted the firepower according to the situation. Finally, nothing happened.
Baking Cantonese style mooncake crust -
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 -
Cantonese style winter paste and five kernel mooncakes
After carefully tasting and pondering the recipe of the current five-nut mooncake, I boldly tried it and it was a very successful creation. Instead of copying the previous recipe, we changed it into a true five-nut mooncake - five types of nuts, the five most common and most easily available. Instead of cooked flour or cake flour, winter melon puree acts as a filler here, making the mooncakes smoother and more elastic than traditional five-nut fillings. The last mooncake of the year. And all the unfinished thoughts can only be left until next year. . .
Baking old man