Recipes tagged "Chestnut stuffing"

9 recipes found

Chestnut matcha cake

Learn how to cook Chestnut matcha cake with Baking and Snacks.

Baking Snacks
Lotus Seed and Chestnut Mooncake

Learn how to cook Lotus Seed and Chestnut Mooncake with Baking and children.

Baking children
Chestnut matcha cake

Learn how to cook Chestnut matcha cake with Baking and Chestnut stuffing.

Baking Chestnut stuffing
Egg yolk cake

In winter, preparing a handmade snack for your family will warm your heart with this deep love. In the cold winter, proper supplementation of heat and energy will help resist the cold snap. The duck egg yolk inside contains many nutrients needed by the human body, so I recommend this pastry:

Baking old man
Chestnut twist cake

Seeing the beautiful lines displayed during twisting is the joy of making twist cake.

Baking All-purpose flour
Three-flavored shredded toast

I have been overthinking the square toast boxes for a long time, but I finally pulled the plug and bought two square toast boxes from a cooking school, one is flat and the other is golden corrugated. As soon as I received the toast box, I started making toast. First I made this three-flavor toast. It is more suitable to use a square flat toast box. After it is done, the surface will be flat and the three-dimensional effect will be strong. Because three colors of dough are used, and three different flavors of fillings are wrapped respectively, it is called Sanwei. In order to achieve the effect of small pieces that can be torn off by hand, the surface of each small dough is brushed with light cream, which is easy to tear by hand and adds a milky flavor. The toast was delicious. After it was cooled, I ate 1/3 of it with my little one. His favorite was the stuffed meat floss, but he was not picky either. He tore off a batch of 6 and ate them all.

Baking Breakfast
Snowskin mooncake

Learn how to cook Snowskin mooncake with pastries and Dessert.

pastries Dessert
Crispy horns with chestnut and rong lace

Serving size: 9 pieces Water crust: 100 grams of low-gluten flour, 5 grams of caster sugar, 5 grams of butter, 30 grams of water, 40 grams of water. Oil crust: 100 grams of low-gluten flour, 50 grams of butter. Filling: 225 grams of chestnut filling. Surface decoration: appropriate amount of whole egg liquid

Baking Butter
Lirong and snowskin mooncakes

Take the mooncake mold from Xuexuechu and make a snowskin mooncake first. This is easier. In fact, I have always been afraid of making snow-skin mooncakes, because the skin is more troublesome and will start to harden or even crack the next day. Until that year, I encountered another method of making ice skin. It does not require steaming and uses cooked glutinous rice flour directly. The effect is not bad. This time, I will make the cooked glutinous rice flour version of snowskin mooncakes. The filling is chestnut paste made a few days ago. However, after a year or two, I completely forgot that there was a problem with the original ratio of this version of Ice Skin and that it had been adjusted at the beginning. I directly used the original proportions. When I started working on it, I immediately noticed something was wrong, so I came up with my own method and made temporary adjustments. At least no material was wasted. I no longer pursue thin skin and large fillings, because more and more I find that the skin does not feel very thick even if I pinch it one by one. At first, I wanted to make 4 skins and 6 fillings as usual. However, due to a mistake in making the dough, subsequent adjustments resulted in an increase in the amount of dough. There were 4 skins and 6 fillings, and the number of mooncakes exceeded expectations. I don’t want so many mooncakes, what should I do? Leftover skin? Later, I had an idea and simply did the opposite, with 6 skins and 4 fillings. At least within a two-to-one ratio, the skin would not appear too thick. Originally I wanted to cut it open and take a look at the cross section, but then I got lazy and just looked at the small flowers printed on the mold. The pattern feels pretty good, but some of the stamens are difficult to print.

pastries Little fresh