Recipes tagged "Five-nut stuffing"
10 recipes found
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Cantonese style five-nut mooncake
Mid-Autumn Festival, mooncake season. I have been making mooncakes for several years. At first, my dad liked to make mooncakes by himself, and I joined in the fun. Later, I felt that what I was making was not authentic enough, so I found a senior *** from a food factory and studied with him. I learned the authentic formula and process. After the master taught me, it was different. The texture and taste of the mooncakes suddenly improved to a big level. In addition, I ate my own carefully selected ingredients and was willing to spend a lot of money. The mooncakes I made were much more delicious than those sold for sale. I took them to the chef for appraisal, and the chef said they were delicious. This is all thanks to the recipe given by the master. Today’s recipe for five kernels is a relatively high-end Cantonese five kernel recipe, not an ordinary five kernel recipe. The mooncake buns made according to this recipe are delicious!
Baking Five-nut stuffing -
Five-nut mooncake
The Mid-Autumn Festival is coming, and in this day of love and reunion, mooncakes are the protagonist. The Mid-Autumn Festival's beautiful wishes of reunion, harmony and beauty are perfectly reflected in a moon cake. Let's make mooncakes and eat mooncakes together! I hope that we will live forever and share the beauty of the moon thousands of miles apart!
Baking Corn oil -
Snowskin mooncake
1. Add the three types of flour into a bowl, add milk and honey, stir evenly, and steam for 30 minutes to make ice skin. 2. Five-nut filling, stir-fry the flour in a wok, add cooked cooking oil, honey and nuts to a humidity that can be kneaded into balls. 3. The bean paste filling was made before. 4. Divide the bean paste and five-nuts into dumplings of the same size. 5. Divide the ice skin into raisins of the same size. 6. Knead the ice skin thinly with your hands, wrap the filling in it, and then dip it in cooked glutinous rice flour (you can use a steamer to steam for 20 minutes) 7. Press the mooncake mold into the shape you like
pastries Home cooking -
Steamed buns filled with grains and bean dregs
The baby also drank a lot of the grain and soy milk made with a soy milk machine in the morning. After eating some of the remaining bean dregs, I steamed a pot of steamed buns by the way. It was not wasteful at all and was very nutritious.
Staple food Home cooking -
Potato-flavored snowskin mooncakes
Snow skin mooncakes start………………
Baking old man -
Five-nut stuffed crocodile bread
Learn how to cook Five-nut stuffed crocodile bread with Baking and children.
Baking children -
Cantonese style five-nut mooncake
Learn how to cook Cantonese style five-nut mooncake with Baking and Snacks.
Baking Snacks -
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 -
Woolen Five Nuts Mooncake
Fleece mooncakes were a very luxurious food when I was young, so I have always had a special memory of them. They were actually puff pastry mooncakes, but they were not very common to eat at that time. I happened to have some fillings left over from making five-nut mooncakes, so I had a lot of fun making a handful of furry mooncakes today.
Baking old man -
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