Recipes tagged "Convert syrup"
8 recipes found
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Homemade Cantonese egg yolk and bean paste mooncakes
It was the first time I made mooncakes seriously. I had all the ingredients and bought conversion syrup and an electronic scale. Come on down and watch me start to ramble.............
Baking children -
Cantonese style lotus paste and egg yolk mooncake
Learn how to cook Cantonese style lotus paste and egg yolk mooncake with Baking and Cantonese cuisine.
Baking Cantonese cuisine -
Red bean mooncake
The ones I made are very healthy and delicious😄, but the shape is not as pretty and delicious as the ones I bought😊 which are lighter and less greasy than the five-nut mooncakes.
Baking Mid-Autumn Festival -
Bean Paste and Sesame Mooncake ~~Zhen Zhen
Eating mooncakes during the Mid-Autumn Festival is a tradition in our country. The mooncakes sold outside are delicious, but I don’t know what is added or the quality of the ingredients. When you make your own, you can prepare the filling according to your own taste. I mixed sesame seeds in the bean paste filling to enhance the flavor. The raisins remove the sweetness of the pure bean paste, and make the taste sweet, fragrant and occasionally sour~~~
Baking old man -
Mooncakes
Learn how to cook Mooncakes with Baking and Convert syrup.
Baking Convert syrup -
Five-nut mooncake
Learn how to cook Five-nut mooncake with Baking and Good looks.
Baking Good looks -
Southern Milk Cake
Nanru pancake is also called chicken pancake. Because of the delicious taste of Nanru, it is called Nanru pancake. It is a famous snack in Guangdong. It is sweet and salty, sweet and crispy. Take a bite and hear the crunch. After a few more mouthfuls, you can gradually distinguish the spiciness of garlic, the freshness of Nanru, the oily aroma of sesame, and the sweet aroma of fat... The biggest feature of Nanru pancake is that it is intriguing.
Baking children -
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