Recipes tagged "Cooked flour"
70 recipes found
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Ice skin bean paste cake
I especially like purple. The combination of beautiful colors and beautiful molds creates flowers and butterflies of different shapes, lifelike... Looking at this purple butterfly, I can't help but think of a little story about butterflies when my husband and I first got married. My husband is a Pisces, so he should be very beautiful. A person who understands romance, but on the contrary, is a person who doesn’t know what romance is. His theory is: plainness is the truth. It was Valentine’s Day in the first year of marriage. I was looking forward to romantic dinners and flower gifts. Especially when I saw the flowers my sisters received, I was so envious! So he hinted and reminded me that I like flowers and purple butterflies... On that day, he invited me to a seafood restaurant on the beach, oh! You must be tall enough. Before serving the food, I just watched him quietly take out a flower from his arms, a purple butterfly flower. But I looked closely and saw that it was a butterfly flower made of fabric cotton, and he said plausibly: I'm really embarrassed to hold flowers. The flower shop happened to sell decorative fabric flowers, which are easy to carry. It's not a day's work. Listen to what he said, it really makes me dumbfounded! Even now, when I think of Butterfly Flower, I still use it to make fun of him, but it’s just a joke, so many years have passed, and in my ordinary life, my husband expresses his love and care through actions, and I am satisfied. I also understand the true meaning of life better, and I am willing to go on with this person who does not understand romance, and grow old together...
Staple food Home cooking -
【Sichuan】Walnut, Peanut and Sesame Rice Ball Filling
Tangyuan is a New Year food that can never be eliminated. In previous years, we always prepared stuffings early, just waiting for the early morning of the first day of the new year. But this year, it seems that I have never made time to prepare. The Chinese New Year is coming in just two days, so I have to make preparations quickly. No longer thinking about any tricks, just take ready-made walnuts, peanuts and sesame seeds, crush them and mix them together. In fact, it doesn’t really take much time. Take a spoon each of osmanthus jam and rose jam to add a little floral fragrance in addition to the nutty fragrance. Peanut oil and sesame oil make the filling more fragrant and moist. As usual, cut it into small cubes and store it, so you don’t have to pinch the small doses when you use it. . . .
pastries Cooked flour -
Sago Dragon Fruit Snowskin Mooncake
The characteristics of snowskin mooncakes are that they do not need to be baked, the process is simple, and they save energy. The taste is soft and smooth, slightly elastic, and the colors are very beautiful.
Baking Cooked flour -
Walnut Nut Bread
This bread uses a lot of walnuts and butter. It is a high-energy bread, especially suitable for children and young people who need energy. Use it to make breakfast for the kids and it will keep them energetic all morning.
Baking children -
Shouwu sesame cake
Polygonum multiflorum is sweet in taste and slightly warm in nature. It is good at nourishing kidney essence, liver and blood, black hair, pleasant color, and strengthening muscles and bones; black sesame nourishes liver and kidney, and has the effect of black hair. Eating this cake regularly can make your hair beautiful and dark.
pastries Black sesame powder -
Five-nut mooncake
The Mid-Autumn Festival is coming soon. This year, I learned to make mooncakes by myself. My family prefers the five-kernel mooncakes. I have tried to make them a few times and they feel pretty good. I would like to share them with you.
Baking Home cooking -
Colorful candies are not thrown away
I especially like to eat sweets. Every time I go to a dessert shop, I always eat until my stomach is full, my eyes are still full, and I can’t shake the sugar. My mouth is watering just thinking about it. I happened to have some ice skin left, and I immediately thought of the sugar...
Snacks Common dishes -
Black Sesame Tortillas
A soft, glutinous and sweet pancake that is quick and easy to make. It is a good breakfast paired with milk or soy milk!
pastries Staple food -
Persimmon cake
Special snack persimmon cake, simple and easy to make.
Staple food Pasta -
Shaanxi snack-fried fried cake
Oil cake, a Shaanxi specialty snack. Xi'an's local oil cake is different from Sanyuan bubble oil cake. It is softer, waxier, crispier and incredibly delicious~
pastries Pasta -
Rose cake
The combination of dried rose flowers and rose jam is full of rich rose fragrance. The fragrance of roses spreads, and it has the effects of soothing the liver and relieving stagnation, regulating qi and dissipating blood stasis, and regulating blood circulation and regulating menstruation. Long-term use can effectively scavenge free radicals and eliminate pigmentation
pastries Cooked flour -
Brown sugar roasted
Brown sugar nourishes instead of white sugar, tastes better, is more nutritious, and tastes crispy!
Baking Afternoon tea -
Osmanthus Nut Filling
It's almost the Mid-Autumn Festival, and I have no idea about mooncakes, and I'm even a bit too lazy to do so. Suddenly I found that the rose cake I used to float in front of my eyes from time to time. Suddenly it dawned on me that it could actually be changed to the osmanthus version. That bottle of osmanthus sauce had not been used for a long time. Let's dig out the old sauce and play with a modified version, and see if it will have any momentum in the future. No new tricks, just those traditional ingredients, the simplest way, just mix well. Roll them into small balls one by one and use them directly when the time comes. . . .
Homemade sauce old man -
Cantonese-style Osmanthus and Five Nuts Mooncake
After six kinds of mooncakes, I thought I could stop. However, there are still a few days until the Mid-Autumn Festival. What to make if you don’t make mooncakes? Or make mooncakes. There is plenty of fruit, and there is still a kind of moon cake in my heart. I am somewhat reluctant to wait until next year. Before that, let’s have some sweet-scented osmanthus and five kernels. This is also the most traditional five-nut mooncake, except that it uses osmanthus sauce. In my impression, most of the five-nut fillings I have seen are flavored with rose sauce, or roses and osmanthus are used together. If I just use osmanthus sauce, I really have no impression. It would be a pity not to try this sweet-scented osmanthus and five-nut mooncake. Made exactly as specified. No substitutions, no changes. However, at the end of the filling process, I found that the filling was a little out of shape and a little water was sprinkled on it. The effect is good, the mouth is full of osmanthus fragrance. On both sides of the road, the scent of cinnamon is hitting people. . . .
Baking children -
Buckwheat Flower Cake-Depp Baking Laboratory
Rose flower cake is a Yunnan-specific shortbread filled with edible roses. It is a representative Yunnan classic snack characterized by floral and Yunnan flavors. The perfect combination of buckwheat and rose petals, with a sweet and refreshing fragrance. Endless aftertaste, allowing people to personally experience the gorgeous taste of bittersweetness;
Baking children -
Rose Sesame Cake
The recipe is adapted from a sesame cake I made before. I originally wanted to make a rose cake to get rid of the cooked flour, but there was too little cooked flour, so I used black sesame powder to make up for it. The sesame flavor seems to overpower the rose scent.
pastries Cooked flour -
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 -
A unique mooncake flavor - peanut cake mooncake
The Mid-Autumn Festival is our traditional Chinese festival, and mooncakes are of course indispensable. Whether you like it or not, you should always prepare some for the occasion. In fact, many people don’t like their high-fat and high-sugar food, so this time
Baking Cooked flour -
Cloud Legs Mooncake Filling
I make mooncakes every Mid-Autumn Festival, but this year I am particularly lazy, confused, and confused. Then I remembered that there was a piece of ham in the refrigerator, so I might as well make a cloud ham mooncake with fillings of my own. Let’s talk about the other varieties later. I haven't chosen a day to do it yet, but a lot of mooncakes arrived, which made my heart that didn't want to move even less. Although most of the mooncakes were distributed, the remaining small pile was enough to last for a few days. Maybe there will be mooncakes coming to your door in the future. Otherwise, we won’t make mooncakes this year? The ham has been taken out, will it freeze back again? After struggling for a while, I finally decided to turn the ham into ham filling. There are still a few days until the Mid-Autumn Festival, and the mooncakes are enough to last until after the Mid-Autumn Festival. This year, I am lazy anyway, so I will just make cloud-legged mooncakes. The stuffing goes first. . . . The ingredients are very simple, just mix them together. It is best not to use the freshly made filling right away. Store for a few days to allow the saltiness of the ham and the sweetness of the sugar to penetrate each other. When the sugar has the salty taste of ham and the ham has the sweetness of sugar, the mooncakes are ready to be made.
Home cooking Private kitchen -
Walnut persimmon cake
Shaanxi snack persimmon cake is soft, glutinous, sweet, and full of persimmon flavor. Many people like to eat it. Because traditional persimmon cakes are fried, modern people are worried about the amount of fat. Since this is a new twist on an old dish, today I changed it from fried to fried. In order to have a richer taste, I made some walnut and sesame fillings to make persimmon cakes with nut fillings. The aroma of dried fruits matches the sweetness of persimmons, and there is no more fat. This renovation makes this snack twice as nutritious, rich in taste, less oily and healthy. Isn’t it a big difference? ! Haha, I said yes.
Snacks Common dishes -
Buckwheat Flower Cake Depp Baking Laboratory
Buckwheat Flower Cake Rose Flower Cake is a unique Yunnan shortbread filled with edible roses. It is a representative Yunnan classic snack featuring floral and Yunnan flavors. The perfect combination of buckwheat and rose petals, with a sweet and refreshing fragrance. Endless aftertaste, allowing people to experience the gorgeous taste of bittersweetness; Depp Baking Lab built-in oven baking recipe duration 90min, difficulty level 3 stars, capacity 5 people Ingredients: 100g butter, 85g sugar, 2 egg yolks, 30g light cream, 60g low-gluten flour, 95g buckwheat flour, 180g rosehip paste, 50g salad oil, 80g cooked flour, 1.5g salt
Baking Buckwheat flour -
【Japan】Walnut, banana and confectionery
I have always been amazed by the beauty and exquisiteness of Japanese wagashi. Although I yearn for it, I never have the determination to try it. Inadvertently, I saw this banana and fruit cut into small squares. It seems that the appearance is not particularly high. There happened to be bananas and walnuts, so I was immediately attracted to them. Microwave to cook the glutinous rice dough with mashed banana. Add chopped walnuts and mix well. The cooked flour prevents sticking, and it is so simple to shape and cut into pieces. I originally thought about not cutting it into pieces and just shaping it into balls, but I accidentally stretched the dough and it seemed that it would not be easy to form a ball again. Just make do with it. The dough that has not been refrigerated will be sticky and not square enough when cut, so it will be okay. While cutting, pop the corners into your mouth. It's just so-so, the walnuts are the highlight. . . .
Snacks Banana -
Snowskin mooncakes: The dew has washed away, and everything is clear under the sun. Look up at the bright moon, lower your head to smell the fragrance of the cakes
On December 15, 2013, the lunar rover Jade Rabbit arrived on the surface of the moon. There are so many things worth exploring on it. You originally only had a lifespan of 3 months, but you actually lived for 972 days~ It’s a pity that you couldn’t make it to this year’s Mooncake Festival. You must be too tired. I hope you have sweet dreams... When you get back to the master, you can eat five-nut mooncakes. Maybe as a foodie, you can try this recipe yourself~ But it seems that you don’t have the skills... Go home~ The earth is your home!
Baking Dessert -
Flax Walnut Sesame Cake
It is said to be sauce, but it is actually the sediment after pressing oil. The powder is very fine and mixed with the oil. Although the clear oil on the surface was poured out as much as possible, the oil on the surface could not be completely removed, and it could not be described as powder, so it could only be called sauce. Although there is a thin layer of oil on the surface, it is still oily enough, making the linseed oil originally intended to soften it completely useless. The sesame cake, which combines three kinds of seeds, is delicate, soft and melts in your mouth, but it is no longer a simple sesame flavor.
Dessert Cooked flour -
Mung bean cake
Mung bean cake is one of the famous Han specialty pastries. Mung bean cake can be divided into southern and northern styles according to taste. The northern style is Beijing style. It does not add any oil when making. Although it is soft in the mouth, it has no oily feeling. It is also called dry bean cake. Southern style includes Su style and Yang style, which requires adding oil when making, and the taste is soft and delicate.
Snacks children -
Blueberry Sauce Shortbread by: Staff Writer of Pulan Hi-tech Blueberry Food
Learn how to cook Blueberry Sauce Shortbread by: Staff Writer of Pulan Hi-tech Blueberry Food with pastries and Baking.
pastries Baking -
Coffee peanut crispy balls
This is made from the coffee peanut round cake that I learned from Jun, but the dough was not flattened during the shaping operation, so it was called a ball. The ingredients in the recipe were not easy to shape after mixing, and the dough was scattered, so I did not dare to flatten the dough. However, it was quite crispy, and a bit like the taste of fried rice cakes when I was a child. Fried rice cakes are very hard, but these crispy balls are much crispier.
Baking Afternoon tea -
Su-style ham mooncake filling
There was a small bowl left of the prepared ham, so I simply used it to make a Soviet-style ham moon cake. Although I never liked eating it, I was too lazy to make the layers of puff pastry. Make up your mind to prepare food and grass first. Sugar accounts for a large part of the Su-style mooncake fillings. Seeing such a large cup of white sugar, I actually wondered if I had made a miscalculation. Check again to make sure it is correct. Reduce the water content by half, as long as it can be held into a ball. If it is too much, the filling will be too soft and difficult to wrap. In fact, the preparation of such fillings is not time-consuming, if not in large quantities. Roll it into round balls smoothly, and then you don’t need to separate the filling, you can use it directly. . . .
Baking Caramel -
Cantonese style five-nut and scallop mooncake
I only caught a glimpse of a name and immediately decided to include it in my plan because there happened to be some Yao Zhu. If the Mooncake Festival hadn't come early, maybe they wouldn't be able to catch the mooncake train. Yao Zhu was originally a foreign thing, and it was difficult to turn it into delicious food. Suddenly seeing such a Yao Zhu mooncake, my interest was naturally aroused. Counting down the seafood mooncakes I have eaten in the past, the golden hook when I was young, and the abalone later, it seems that there are really no mooncakes with scallops. Maybe it has happened before? But the impression has been blurred to zero. The scallops were washed and steamed with wine, and they became fresh and sweet. After tearing it into pieces and mixing it with other ingredients, it looks really rich and filling. When the mooncakes come out of the oven, a strong salty aroma immediately spreads out. Wait until it cools, cut it, but then disappear. Only at the entrance does it show its difference. . . .
Baking children -
Cantonese Sausage Mooncake
When I first saw the sausage mooncakes, my eyes suddenly lit up. There are sausages in the refrigerator, and I originally planned to use them to make cakes, but I didn't expect that first cheese, and then mooncakes, could not be scheduled. Taking advantage of the Mooncake Festival, it would be a good idea to make sausage mooncakes. Cantonese-style sausages and Cantonese-style mooncakes must be just right. The sausage is steamed in advance, and when dicing, try to remove some of the fat part. There is also sugary fat in the ingredients, so it will not be oily enough. After baking, I found that the recipe was really oily. The oil in the filling seemed to have penetrated into the crust. It looked oily enough just after it was baked. It looks good when cut into pieces, each piece of meat looks very meaty. . . .
Baking children -
Peanut Rose Rice Ball Filling
In fact, before, I had only made black sesame-flavored glutinous rice balls fillings. It's just that this year someone brought back a few large bottles of rose sauce, which I don't use much at ordinary times. If I don't take advantage of this time to get some glutinous rice dumpling filling to use it up, I don't know when it will be put away.
Home cooking Homemade sauce -
Homemade white mooncakes
The homemade white mooncakes are made of wheat flour, soft white sugar, lard or edible vegetable oil to make the skin, and the fillings are made of rock sugar, peach kernels, melon kernels, osmanthus, hawthorn cake, etc., which are stuffed and baked. The skin is crispy and the filling is soft. It is preferred by the elderly.
Mid-Autumn Festival Mooncakes -
Purple Sweet Potato Hot Noodles Brown Sugar Fried Cake
Eating more brown sugar in winter has the effect of replenishing blood, activating blood circulation and warming the body. There is a saying that drinking brown sugar water is like wearing a cotton jacket. Have you ever tried fried cakes made with ordinary flour?
pastries All-purpose flour -
Rose peanut candy bag
Earthquake Apocalypse: What can God say? How can the four seasons move and all things come into being? What can God say? ——Analects of Confucius Earthquake broadcasts bring all the near and far situations, large and small, into front of our eyes. Will people feel relieved because the data is clear, or will people suddenly feel in danger and panic because of all the relevant and irrelevant phenomena? The reason why I have a serious patient is because I have a body; but if I don’t have a body, what trouble do I have? ——Lao Tzu Rose-chan may not have intended to become a steamed stuffed bun, but just stayed there silently until someone thought of her one day. Add a little peanut oil and peanut sesame to increase the fragrance, which is given a new form in the sultry heat. It's a pity that you shouldn't use a food processor, so there is too much powder and the particles are too small.
Staple food Home cooking -
Cloud leg stuffing
Cloud leg mooncake is basically the favorite mooncake among southerners. Therefore, delicious cloud leg filling is essential. This is the sugar-reduced version. I hope it can provide some reference for everyone.
Staple food Home cooking -
Non-Cantonese style - home-style crispy mooncakes
Last year our chef’s snowskin mooncakes were a hit, so this year I’m going to try a different flavor. This home-made crispy mooncake with kidney bean and cashew nut filling does not require the inverted syrup of Cantonese-style mooncakes. It has home-made ingredients, a crispy texture, and a private taste. I made some improvements based on the recipe online, and the kidney bean filling is also homemade.
Mid-Autumn Festival Mooncakes -
Mocha coffee mooncake
This mooncake is no-bake, looks moist and translucent, tastes delicious, and is easy to make
pastries Cocoa powder -
27’s Baking Diary—Coffee Strawberry Cookies
Yeah~ I took out the remaining ingredients at home and made this biscuit~ Huhu~~
Baking Butter -
Cantonese traditional five-nut mooncake
Learn how to cook Cantonese traditional five-nut mooncake with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
Homemade mooncake filling-bean paste filling
Red beans are very nutritious, can dispel dampness and replenish blood, and are good for making porridge, stews and desserts, and bean paste mooncakes are also one of the common ones. We can make our own safe and delicious bean paste filling.
Dessert Cooked flour -
Brown sugar sesame cake
Pasta is a staple food at home. The steamed buns and flower rolls always make me tired, and the pancakes are too greasy. So I tried making sesame seeds. Speaking of which, I learned this method from a video on Baidu. That video was about how to make Beijing sugar sesame cakes. I followed the tutorial, but the taste was different and it felt a little hard, so I made a slight change, that is, I increased the amount of water and added a little more pastry to make the dough thinner. Sure enough, the sesame cakes made this time were praised by everyone in the family. They are not only used as breakfast, but also as staple food and afternoon tea.
Staple food Home cooking -
No-Bake Mocha Coffee Mooncake
Your complete version. Did it once. However, since there is no cream caramel sauce, it is omitted. When mixing the filling, it will be a little dry. Now, I have some creamy caramel sauce left over from making ice cream/mousse, which can be made exactly as per the recipe. Sure enough, with the addition of creamy caramel sauce, the bean paste filling no longer becomes dry and hard due to the addition of various dry powders. Moreover, it also adds a little different flavor. It was 2.5 times as much as yours, but I couldn’t keep any more for myself. I couldn’t cut one off to take a look, even just for a look. What a pity.
Creative dishes Mid-Autumn Festival -
Chinese dim sum
My father-in-law celebrates his birthday today. He said he doesn’t like cakes, so I made some of my father-in-law’s favorite cakes.
Staple food Home cooking -
Mooncakes with bean paste filling
Today is Chinese Valentine's Day. It rains, so I made mooncakes at home. It was a success for the first time...
pastries old man -
Jujube puree, poria, yam, longevity peach
Date paste and yam cake is one of the delicacies of the Red Mansion and was once introduced on a TV show. It is easy to digest, has a sweet taste, can replenish qi and blood, and strengthen the spleen and stomach. The classic jujube paste and yam cake only has two flavors, jujube paste and yam. This time, we adapted the original version and added Poria cocos. Poria cocos has a sweet and mild taste and enters the heart, lungs and spleen meridians. It can not only diuresis and dampness, but also has the effect of strengthening the spleen. It has a therapeutic effect on coughs caused by phlegm due to spleen deficiency, which cannot transport water and dampness, stops gathering and transforms phlegm, and phlegm and dampness enter the collaterals. Logically, there is no need to add sugar to the yam cake skin. Considering that this thing is not only for myself but also for everyone’s taste, I added a little sugar. However, adding sugar to the yam puree will make the yam puree thinner and softer. If you want to add enough sugar to make it sweet, you have to rely on the cooked flour to absorb the water. This will lead to a cycle of adding more water to the noodles, and more noodles to the water, until the yam becomes thin. In this way, the power of date paste and yam cake is diluted by the cooked flour, without much meaning. So, add a little sugar to taste. If you like sweet taste, just dip it in sugar and eat it yourself.
Baking Dessert -
Peanut black sesame rice dumpling stuffing
It was time to celebrate the New Year as I spoke, but I didn't even realize it. One day, I checked my calendar and realized that it was only a few days before the Spring Festival. It seems like nothing has been prepared for the Chinese New Year. For example, the glutinous rice balls on the first day of the first lunar month still have some glutinous rice flour, but the filling of the glutinous rice balls has not been made yet. Arrange quickly and make glutinous rice dumpling fillings, black sesame seeds are a must. This year, dress it up with a little peanut and osmanthus sauce. The materials are all available and it doesn’t take much trouble to make. Peanut osmanthus and black sesame filling. However, there are very few peanuts, almost masked by the aroma of black sesame seeds. After it's done, cut it into small pieces and use them piece by piece when the time comes, saving you the trouble and time of temporarily dividing the filling. . . .
Snacks Common dishes -
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 -
Rose Flower Shaobing
The few roses I harvested at the end were not enough to make sauce, so I made them directly into flower sesame cakes. I usually eat sesame biscuits with different sweet and salty flavors, but the sweet sesame biscuits with roses are extra delicious.
Staple food Pasta -
Assorted flavored snowskin mooncakes
I made the snowskin mooncakes late this time. I was pressed for time this time and did not add fruit powder, so the finished products are all white. I will make some in color next time so they look good.
pastries Mid-Autumn Festival -
Old Beijing Zi Laihong
Zi Lai Hong is also called Harvest Red, which has a good meaning. It is one of the ancient Beijing-style mooncakes. When many traditional snacks are increasingly fading out of our sight, Zi Laihong persists with a stubborn attitude...
Snacks Afternoon tea -
Homemade five-nut mooncakes
Five-nut mooncake is one of the traditional Chinese pastries, and all parts of the country have their own five-nut mooncakes. The skin is thin, the filling is large, delicious, soft and crispy, and has a variety of nutty aromas.
Baking All-purpose flour -
【Homemade Mung Bean Paste】---Versatile baking filling
Mung beans, also known as green adzuki beans, are named after their green color. They are rich in nutrients and have many uses, so they are called a good dish. It has uses such as grain, vegetables, green manure and medicine. Mung beans are sweet and cool in nature and have the ability to clear away heat and detoxify. Regular consumption of mung beans can supplement nutrition and enhance physical strength. Mung bean paste made from mung beans has a soft and dense texture. Not only can it be eaten directly, it is also an excellent filling for making various snacks. The ones I fried this time are used to make Cantonese-style mooncake fillings during the Mid-Autumn Festival, so the sugar and oil content are relatively high. If they are made for immediate consumption, you can reduce the amount of sugar and oil as appropriate.
Home cooking Homemade sauce -
Oil cake
Oil cake is a common snack in Shaanxi. It is a fried pastry with an oval shape. The filling is usually brown sugar or white sugar. The skin of the oil cake is crispy, the texture is soft and tender, and the taste is sweet and delicious.
Snacks Common dishes -
【Heilongjiang】Glutinous rice flour glutinous rice balls
Tangyuan is one of the representatives of traditional Chinese snacks. Every local region makes it and can call it their own hometown delicacy. Tangyuan symbolizes a better family reunion, and eating glutinous rice balls means family happiness and reunion in the new year, so it is a must-have delicacy during the Lantern Festival on the 15th day of the first lunar month. Every year when the Lantern Festival is approaching in my hometown, my mother will use glutinous rice to grind water and grind flour to make glutinous rice balls at home. Glutinous rice flour is now sold in supermarkets and is very convenient to use. Therefore, glutinous rice flour wrapped in glutinous rice balls has gradually replaced water-milled noodles. As the fifteenth day approaches, let’s start making glutinous rice balls. I used the charcoal roasted cashews at home for today’s dumpling filling. It is slightly salty and very delicious. It is very suitable for friends who don’t like sweets too much. Let’s do it together. (Please read the tips carefully before doing it)
Staple food Snacks -
Dr. Food Q Bomb Mochi
This one is a relatively Japanese snack, simple and easy to make! If you are excited, go and try it~
Snacks Cooked flour -
Purple Sweet Potato Snowskin Mooncake and Lotus Seed Snowskin Mooncake
I love snowskin mooncakes! Because the operation is simple and fast. It also tastes good and doesn’t get irritating! This is my first time frying purple sweet potato filling this year. I like the color purple, it looks so comfortable! Try purple and white this time, and two more colors to mix! This time the prescription given by my classmates was still firm and cracked even on the fourth day!
pastries Chengfen -
White kidney bean mooncake filling
As the weather gets cooler and the Mid-Autumn Festival approaches, it’s time to prepare white kidney bean filling for Mid-Autumn mooncakes. The bean paste made from white kidney beans is simply called white bean paste. The white bean paste made last year was not fried to dry out the water, so the mooncakes absorbed the water in the bean paste and cracked slightly. However, the mooncakes filled with white bean paste are the favorite of family and friends. This year I must learn from my lesson and fry it for a while. Although it is simple to make, it is very tiring and makes my hands sore. But in order to let my family eat healthy and safe mooncakes, it is worth the pain. White kidney beans have the functions of warming the middle and lowering qi, benefiting the stomach and intestines, stopping hiccups, replenishing the kidneys and replenishing energy. It is a good nourishing food therapy product. Kidney beans also have a sedative effect and are effective in treating hiccups due to deficiency and cold, stomach cold and vomiting, bruises, wheezing and coughing, low back pain, and neuralgia. White kidney beans are also a high-potassium and low-sodium food. Using white kidney beans to make mooncake fillings is very suitable for patients with heart disease, arteriosclerosis, hyperlipidemia and salt taboos. After the mooncake filling is made, it can be stored in the refrigerator or frozen. When making mooncakes, just take it out and rewarm it in advance. Make the filling in advance, and making mooncakes during the Mid-Autumn Festival will not be tiring.
pastries Mid-Autumn Festival -
Mashed Potato Plum Blossom Cake
Learn how to cook Mashed Potato Plum Blossom Cake with pastries and Baking.
pastries Baking -
Rose filling
There is too much rose jam, so make a filling based on rose jam. This filling is usually used to make pies; during the Chinese New Year, it is also good to use it to make glutinous rice balls. This time, should I use it to make cakes? Or make glutinous rice balls? Let’s talk
Homemade ingredients Autumn Recipes -
Brown Sugar Nut Pumpkin Pie
I especially like to eat pumpkin cakes. Over the years, I have also summarized the key points of making glutinous rice flour pumpkin cakes. When making pumpkin cakes, many people do not add lard to the pumpkin noodles. This time, if you want to eat soft, waxy and fragrant pumpkin cakes, be sure not to forget an important ingredient, which is lard. Only after experimenting can you know that practice is the only criterion for testing truth. Pumpkin glutinous rice cakes with lard have a different texture and taste. Take a look if you like:
Staple food Home cooking -
Buckwheat Flower Cake-Depp Baking Laboratory
Rose flower cake is a Yunnan-specific shortbread filled with edible roses. It is a representative Yunnan classic snack characterized by floral and Yunnan flavors. The perfect combination of buckwheat and rose petals, with a sweet and refreshing fragrance. Endless aftertaste, allowing people to personally experience the gorgeous taste of bittersweetness;
Baking Snacks -
Almond Peanut Butter Cookies
I really like eating this peanut butter cookie, and I love the rich aroma of peanuts that fills the room when the cookies are baked! When baking the second plate of biscuits, my husband came back from shopping and said he wanted noodles. When he saw the biscuits hanging on the table, he picked one up and ate it. While eating, he said: Well, it’s delicious! I am extremely happy~: Really? This is the second time you complimented me on the delicious cookies I made, the first time was the protein crisps! He pinched another piece: I'm so hungry! I was disappointed and said: It turns out it’s not that it’s delicious, but that you’re hungry and don’t choose what to eat~~~~(>_<)~~~~! Somewhat disappointedly, he put the dried biscuits into a plastic bag. He came over and said: It's really delicious! I stuffed a biscuit into his mouth: "As long as it's delicious!" Eat another piece^_^! My husband went to cook, and I helped pick a handful of leeks, and then continued to bake my cookies... I baked a total of 4 plates, one with almond and peanut, and the rest were pure peanut. Two plates for my mother-in-law and two plates for my parents. ^_^Be impartial!
Baking Almond -
Cantonese ham mooncake
I’ve been thinking about it, whose recipe should I use for ham mooncakes? But I found that it was in the book, and there were so many kinds of mooncakes with ready-made ingredients. So, the mooncake plan completely changed, starting with this ham mooncake. The ham is cooked and diced and has been waiting for just this moment. Fortunately, I was careful enough to leave all the liquid ingredients for later, and added water as a final adjustment. The final result confirmed that this intentional or unintentional approach was extremely correct. Before the water is used up, the filling is almost dry and wet. While going through the next steps, I thought, maybe the water can be completely omitted. If I squeeze the fat for a while, the fat oozing out should be enough to make the filling form a ball. This idea can be left to be verified later in the mooncakes. When I was mixing the stuffing, I felt that the ham seemed to be too little in the total amount, but after it was baked and opened, I saw red diced meat everywhere, and it really wasn't too little. . . .
Baking children -
Simplified version of Yao Zhu moon cake
I happened to have Yao Zhu, so I took out the Yao Zhu mooncake I had made before, cut out many of the fruit ingredients, and used the most common walnuts and peanuts to make a simple version of the Yao Zhu mooncake. It seems to be no less good. . . .
Baking Alkaline water -
【Homemade red bean paste】--- Cantonese mooncake filling
Red bean paste, a common ingredient that sounds ordinary, actually has a lot of knowledge. Usually, when we make it to eat, spread bread, or make various snacks and other fillings, the amount of sugar and oil is generally more random, and most of them are from a health perspective, less oil and less sugar. But if it is used to make mooncake fillings, fried red bean paste is relatively demanding. Not only is the sugar content and oil content high, but it also needs to be fried relatively dry, because if the bean paste is too wet, that is, if there is too much water, it will easily expand during the baking process of the mooncakes, causing the mooncake skin to swell or crack. In such a mooncake, the cake and skin will separate. I stir-fry these bean pastes to make Cantonese-style mooncakes before the Mid-Autumn Festival, so the sugar and oil content in the recipe is relatively high. Anyway, it’s only once a year, so it doesn’t matter. Just don’t eat too much.
Private kitchen Homemade ingredients -
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 -
Pumpkin filling snack bag (homemade pumpkin filling)
The big pumpkin grown by my grandma has been stored for a while in my hometown. I have been thinking about how to cut it and eat it quickly, so I made pumpkin millet porridge/pumpkin steamed buns/pumpkin lotus leaf sandwich/pumpkin milk flavor! I gave a big piece to my colleague, it was still a lot. I made it into stuffing and then bread. It should be eaten up the fastest! I originally planned to make it look like a pumpkin stuffed with pumpkin, but after baking it didn’t show any stretch marks, but it still looks pretty and delicious!
Baking children -
Cantonese style five-nut mooncake
This is a recipe I learned from my friends. The oil will return after leaving it for more than a day. The dough takes a long time to wake up, but in the end it is easier to operate and the dough is evenly wrapped. The ratio of skin to filling is 3:7. The syrup is purchased. Ingredients: 200g all-purpose flour, 125g invert syrup, 50g oil, 2g water, 1g salt. Decoration: a little egg yolk liquid, a little cooked flour. Filling: 35 grams of five-nut filling*25, 875 grams. The ratio of skin to filling is 3:7, 50g mold. This recipe can also be made into 6 100-gram pieces or 13 50-gram pieces, depending on the mold you like.
Baking children -
Cantonese style five-nut mooncake
The Mid-Autumn Festival is just a few days away. This year I made the fillings for the five-nut mooncakes. Although it is laborious and time-consuming, the taste is indeed better than the fillings I bought before. Food always rewards our hard work and never fails. Looking at the waxing and waning moon, there will always be a touch of sadness in the autumn night, not for others, not for myself, just because the night is as cold as water and the autumn wind chills the body. When you are too tired, you will not think carefully. Although the five-nut filling I made this time is delicious, I forgot to break the peanut kernels and walnut kernels into small pieces. They were too big and it was really northeastern. It still tastes delicious, and friends and family love it.
pastries Baking -
Flower rose cake
Flower rose cake. A famous dim sum in Yunnan. It's delicious, but the recipe is unknown. I have searched extensively for how to make rose cakes, but most of them are made with sugar roses. There are very few ways to use fresh roses. I have seen it in a book, but it requires a hot pot and a stove, which makes people feel a little troublesome; and the amount of flowers used seems too small, and it seems that it cannot be filled with flowers and the taste is delicious. Later? Later, I ignored those recipes and invented my own, just like the puff pastry mooncake recipe. Use a lot of flowers in the filling, add some cooked flour to prevent the filling from flowing, add some sesame seeds to enhance the flavor, and add some ice meat to increase the oily taste.
Baking Cookies