Recipes tagged "Mid-Autumn Festival"
300 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 I have thought about it for a long time: boiled beef in plain water is definitely out of date; braised beef may be good too; but the sauced beef in the supermarket is also very good, the meat is tender and tender, and the most important thing is that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 -
Colorful dumplings celebrate Mid-Autumn Festival
While everyone is making mooncakes and waiting for the Mid-Autumn Festival, I can also celebrate the Mid-Autumn Festival by adding colorful dumplings to my dear friends. Colorful dumplings are not only rich in nutrition, but also colorful and very beautiful. Colorful, colorful, beautiful, delicious...
Staple food Pasta -
Chestnut Paste Mooncake
The annual Mid-Autumn Festival is here again, and it’s another festival for making mooncakes; this is the second time I’ve made puff pastry mooncakes, using chestnuts as the filling. The so-called [Puff-Skin Mooncake] has a very crispy outer skin, and the texture is so crispy when you bite into it. Chestnuts are very fragrant and a little sweet, so I did not add sugar when frying the chestnut puree; if you like a sweet filling, you can add a little sugar. You can eat more home-made fillings without feeling tired, mainly because there is not a lot of oil and sugar added; since it is home-made without adding preservatives, you must put it in the refrigerator and eat it as soon as possible. . In fact, making mooncakes is very simple, you just need to spend some time making the fillings; the so-called home-made ones are healthy and hygienic.
Festival customs Traditional food -
Cantonese style bean paste mooncake
I got a set of mooncake molds. After trying the no-bake snowskin mooncakes, I boiled the invert syrup in advance as required, so I took the time on the weekend to try and learn to make for the first time: Cantonese-style red bean paste mooncakes. Although I already have experience making snowskin mooncakes once, but actually making them is difficult in every aspect. It's still a little rusty and took a lot of time, but after seeing the finished product, compared to the cracking, softness and other problems mentioned by others, although my work is not perfect, I feel lucky: there is no cracking or softness, and I feel very satisfied with it overall~~~
Baking children -
Honeydew Melon Snow Skin Mooncake
This snowskin mooncake has a fruity filling. Since cantaloupe is not easy to boil into dough, and I don’t want to use thickeners, I thought of using sago to thicken it. The effect is achieved, and the sweet jam contains smooth and tender sago, and the taste is also very good. It’s an innovative filling, haha, that’s how foodies are, they can’t help but show off when they make something fresh and delicious.
Baking Mid-Autumn Festival -
Bean Paste Filling---A filling that can be used in all kinds of pasta
Keep working hard on my mooncake fillings... Red bean filling is the most commonly used filling in our family and the little ones' favorite filling. The fillings you make yourself have a delicate taste and are healthy, so you can eat them with confidence. For the red bean paste I made this time, I also used a strainer to filter the shells of the red beans. I added brown sugar and maltose when frying, and it tasted great. When it was first fried, the little guy thought it was chocolate powder, so he ate most of the bowl...
Quick dishes children -
Two-color snowskin mooncake with winter melon puree
Learn how to cook Two-color snowskin mooncake with winter melon puree with pastries and Afternoon tea.
pastries Afternoon tea -
Colorful snowskin mooncakes
I haven’t been to Meitian for a long time, and there was almost no participation after the revision. It’s such a pity... So, I’m here today! We bring you beautiful and delicious white snowskin mooncakes to make this Mid-Autumn Festival different!
pastries Home cooking -
Mung bean cake
When I was a child, my nostalgia was like a small piece of mung bean cake. I was here and my family was there. If mung bean cake represents a taste of hometown, then every time you eat mung bean cake, it will be a kind of nostalgia for your hometown. Mung bean cake is a traditional Chinese dessert. Although there are some differences between the mung bean cakes in the north and the south, almost no one would reject it. The soft and melt-in-the-mouth sweetness will make your whole body and mind cool when you eat it. Mung beans are cold in nature, which is perfect for clearing away heat and detoxifying in summer. Therefore, every summer, the trend of eating mung bean cakes is set off. In this season when everything you eat makes you feel tired, if you really have no appetite, you can eat a few pieces of mung bean cake to relieve heat and soothe your hot stomach.
Baking children -
Snowskin mooncake 50g (double filling: mung bean and red bean)
There are many people making mooncakes around. I didn’t like eating them at first, but seeing everyone making them in full swing makes me feel itchy... Make a few and give them to your parents! :)
Snacks Home cooking -
Colorful snowskin mooncakes
Learn how to cook Colorful snowskin mooncakes with Baking and old man.
Baking old man -
Wuren stuffed mooncakes
Learn how to cook Wuren stuffed mooncakes with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
French pineapple mooncake
It is best to use a separate mold for this mooncake and then bake it with the mold, because the dough is very soft and will cause it to deform during the baking process. Moreover, the finished product is very crispy and will fall apart easily when taken out. If you also use a small non-stick mold like the one I used, brush it with egg When applying the egg yolk liquid, it is best to be careful not to brush too much, because too much egg yolk liquid will make the mooncakes stick to the mold and difficult to remove. If there is a little adhesion, you can use a small fork or a toothpick or other thin and sharp objects to hang it along the edge, and then pick it up and take it out easily.
Snacks Mid-Autumn Festival -
Mango Snow Skin Mooncake Filling
Most fruit fillings use winter melon, which contains very little fruit. I made a real fruit filling by myself. It was my first time to make it. I used Chengfen, glutinous rice flour and milk powder to make the filling. It has a sweet, soft and glutinous texture and a strong mango aroma when you bite it. My family loves it, especially the children.
Private kitchen Mid-Autumn Festival -
Crispy Date Paste Mooncake
Since the end of last month, a large number of mooncakes have been sold on the market. But most of what we sell here are Shenchi mooncakes, which are made of sesame oil. I wanted to eat some other flavors, but it was hard to do so, so I made some Soviet-style mooncakes, which are super crispy~
Baking children -
Cantonese style mooncakes
If you want to make beautiful and delicious mooncakes, the steps are described in detail. You guys can have a good time eating mooncakes made by yourself during the Mid-Autumn Festival^_^
Mid-Autumn Festival Mooncakes -
Kumquat and Lotus Seed Mooncake
I made several flavors of mooncakes during the Mid-Autumn Festival. This year, my fruit mooncakes are based on lotus paste, and then add fruits. Although it is my own creation, the taste is very good, much better than making it with fruits and winter melon. This kumquat and lotus paste is made from fried lotus paste and pickled kumquats. I not only like the taste of kumquats, but also like the grainy texture of kumquats, so I didn’t smash the kumquats and lotus paste together, but cut them into shreds. If you like something more delicate, you can smash the kumquat and lotus paste together.
Baking Mid-Autumn Festival -
Sweet potato mooncakes with bean paste and jujube paste
The rare sweet potato mooncakes made with cornmeal are accepted by people who don’t like whole grains. Not only did I taste a small piece, I also asked for one. Such praise certainly cannot deny the request to change the corn flour to white flour. Then, let’s have a white version of sweet potato mooncake, bean paste and jujube paste filling, and wooden mooncake mold. This mold has been stored in the cellar for two or three years. I always feel that the mooncakes made from it will be larger, which makes eating it psychologically burdensome, and I have never been willing to take it out for use. Sweet potato pancakes, no worries, just take them out and enjoy them. You don’t need to know, but you will know after using it that the hole diameter seems a bit large, but in fact the sweet potato cake filled in is only 50 or 60 grams. Click left, click right, and make a printed cake. Is it more rustic and traditional?
pastries old man -
Perilla stuffed moon cake
The perilla stuffing that I love is brought to the dining table every Mid-Autumn Festival. It is a great love of my family. For this reason, my sister will plant a few perillas every year, just to make the Mid-Autumn mooncakes taste more pure. I can’t get enough of this green delicacy.
pastries Afternoon tea -
Snowskin mooncake
I just said yesterday that I would not make snowskin mooncakes, but I made them again today, just because I tried the 100g mold yesterday and it felt so good, so I made them again today
pastries children -
Custard Quicksand Mooncake
Learn how to cook Custard Quicksand Mooncake with pastries and Afternoon tea.
pastries Afternoon tea -
Sweet potato filling
The sweet potatoes that have just been put on the market have very low sweetness because they have just been unearthed, so they are not delicious when steamed. So I made the sweet potatoes into sweet potato fillings, and the taste was significantly improved. They can be eaten directly or made into other desserts.
Baking Homemade ingredients -
Snowskin Durian Mooncake
I read a lot of recipes online, and the ice skin is almost the same, and the durian filling is basically fried in butter. Personally, I like pure durian, the less processed the better. So I made the stuffing in my own way. It tastes good, pure~
Baking old man -
Rose scented mung bean smoothie mooncake
It’s the mooncake season again. I didn’t want to make it this year, but I saw an event and didn’t want to miss this lesson. Snowskin mooncakes have become increasingly popular over the years. Its appearance is simple and elegant, beautiful and fashionable. You can change your favorite colors at will, and its taste is different from traditional mooncakes. The production is much simpler than traditional mooncakes, and there is no need to bake them. As long as you have the raw materials and a good recipe, you can make them and eat them at any time without adding oil or waiting. With the addition of sugar roses, the fragrance of the flowers is very rich, sweet and delicious.
pastries old man -
Red lotus paste mooncake
Because the mooncakes are too sweet. Hardly any food for the baby. Make your own mooncakes that are not too sweet. Let the babies have something to eat during the holidays. The syrup I made myself was a little too hot. But it doesn't affect the taste. Self-deprecation is like cocoa mooncakes. The dough is very soft after the oil returns. The filling is red lotus paste, thickened for better texture. Add some osmanthus and it tastes delicious.
Baking children -
Cranberry Coconut Mooncake
The skin is thin, the filling is big, the aroma is overflowing, and the taste is sour and sweet. It’s worth trying!
Baking old man -
Momoyama Purple Sweet Potato Milky Cherry Mooncake
I tried Momoyama mooncakes for the first time last year, but I was still excited about the Mid-Autumn Festival and slipped away. This Mid-Autumn Festival, no matter what, we cannot act hastily. After carefully studying and pondering Mr. Shi Shang's cranberry mooncake, I used the materials on hand and slightly modified it to create this purple cherry-filled mooncake. However, the filling made of a large amount of milk powder and butter really makes people worried - with so much butter and milk powder has no supporting force, won't this mooncake bake? At the moment when the fillings were being made, the doubt about the baking power suddenly came to an answer - the 0 degrees of the low heat was not an input error or confusion, but a necessity. Bake it over high and low heat, and the mooncake will definitely collapse.
Baking children -
Lotus Seed and Chestnut Mooncake
Learn how to cook Lotus Seed and Chestnut Mooncake with Baking and children.
Baking children -
Crystal Shrimp Mooncake
If you have eaten too many sweet mooncakes, try a salty crystal mooncake with chewy skin, delicious meat filling, and a big shrimp😋😋😋.
pastries Snacks -
Lantern Festival Dessert - Apple, Purple Sweet Potato, Rice Cake, Sesame Rice Ball Soup
The Lantern Festival will be in two days, so I’m a little looking forward to it. Because my birthday falls on the Lantern Festival, and last year Valentine’s Day happened to fall on the same day as the Lantern Festival. We ate glutinous rice balls on the Lantern Festival and the whole family was reunited! Douzi also wishes everyone a happy new year and family reunion.
Staple food Home cooking -
Cantonese-style mooncakes with pineapple filling
Xiao Guangyue makes this kind of fruit filling every year. His son loves it. This year, he added some cranberries to the pineapple filling, which is sweet and sour. You can also make the pineapple filling yourself. The main ingredients are winter melon puree, pineapple puree, maltose, sugar, starch, and cooking oil. It’s not suitable to make this kind of mooncake too big. Generally, a 50g mooncake mold is used. You can also customize your own flower slices. Isn’t it cool to eat your own mooncakes?
Festival customs Traditional food -
![[Tomato Recipe] Old Beijing Red Mooncakes - Let’s miss the dim sum taste of old Beijing together](/76e90c75-53e1-4a6c-ad3f-f1ef5304141f.jpg)
[Tomato Recipe] Old Beijing Red Mooncakes - Let’s miss the dim sum taste of old Beijing together
Zi Lai Hong and Zi Lai White are both traditional Beijing-style mooncakes, and their names come from their different skin colors. Tomato remembers that the most memorable thing when he was a child was the red mooncake. Everyone would eat it during the Mid-Autumn Festival, and it is a mooncake with a long history. The homemade red mooncakes do not taste as soft and rich as Cantonese-style mooncakes or Soviet-style mooncakes, but they evoke the childhood memories of children in old Beijing.
Snacks Mid-Autumn Festival -
Cantonese-style mooncakes with red bean filling
The moon is full on August and fifteenth. Eat moon cakes and reunite. It was difficult to eat a mooncake when I was a child. If I encountered fillings I didn’t like, I would have to chew the skin. Now that I have learned how to make mooncakes by myself, I can choose the fillings I like and the flower shapes I like.
Baking Mid-Autumn Festival -
Cantonese style purple sweet potato and coconut mooncake
The Mid-Autumn Festival is approaching, and I have been busy making all kinds of mooncakes for several days, and then giving them all to relatives and friends. The mooncakes you make yourself are genuine and you can eat them with confidence and healthily.
Baking children -
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 -
Cantonese style coconut egg yolk mooncake
Learn how to cook Cantonese style coconut egg yolk mooncake with Baking and old man.
Baking old man -
Snow Skin Mung Bean Mooncake
Learn how to cook Snow Skin Mung Bean Mooncake with Snacks and old man.
Snacks old man -
Fresh meat mooncakes
The whole family loves to eat fresh meat mooncakes. They are made with vegetable oil instead of lard, which is very good. The shortening effect is not bad.
pastries Home cooking -
Cantonese style mooncakes
Learn how to cook Cantonese style mooncakes with Baking and old man.
Baking old man -
Crystal Purple Sweet Potato Mooncake
Crystal clear, sweet and waxy, colorful, and most importantly, low in fat and oil~~~
pastries Mid-Autumn Festival -
White Kidney Bean Cranberry Pastry Mooncake
The Mid-Autumn Festival is getting closer and closer, and mooncakes from major brands in supermarkets have already been put on the shelves. For me who loves baking, naturally I will not buy mooncakes. I have prepared the ingredients early and started making homemade mooncakes! This season is perfect for making puff pastry mooncakes. The right temperature makes the whole process go smoothly and the effect is quite good. I used the puff pastry method to make this puff pastry mooncake. The filling is homemade white kidney bean cranberry filling, which is sweet and sour and especially delicious.
Baking children -
Matcha Bean Paste Momoyama Mooncake
Momoyama mooncakes have become popular in recent years. When I first heard about it, I was surprised by the name. After searching for information, I found out that it was named after the place of origin. Apart from anything else, it tastes really good, and it’s very easy to make~ Ingredients: 200g of matcha-flavored Japanese Momoyama skin, 200g of bean paste filling
Baking old man -
Purple Sweet Potato Snowskin Mooncake
These are snowskin mooncakes made before the festival, and also taken to Bashang to eat on the road. I like the snowskin mooncakes which are not greasy, healthy and festive, and look very appetizing.
pastries children -
Cantonese style egg yolk bean paste mooncake
Learn how to cook Cantonese style egg yolk bean paste mooncake with Baking and Cantonese cuisine.
Baking Cantonese cuisine -
Lotus Paste and Egg Yolk Mooncake
Homemade lotus seed paste and egg yolk mooncakes are low in oil and sugar and have no additives. You will be addicted after taking one bite and learn not to buy them.
Baking Mid-Autumn Festival -
Snowskin mooncake
Snow skin mooncakes do not need to be baked, the process is simple and energy is saved; the texture is soft, smooth and slightly elastic;
pastries Mid-Autumn Festival -
Five-nut mooncake
Nut kernels can improve brain health and quickly replenish energy. Desserts made with them are more suitable for children. Message: I wish the children a happy life and progress in their studies!
pastries old man -
Snowskin mooncake
Learn how to cook Snowskin mooncake with Baking and Mid-Autumn Festival.
Baking Mid-Autumn Festival -
Super beautiful peach skin mooncakes
Mooncakes can also have super good looks! Colorful colors, various flavors, all without any added pigments. What I bought was the most basic flavor of milk peach mountain bark. On this basis, I made different colors of peach mountain bark by adding matcha powder, cocoa powder, etc. The filling is mainly white bean paste filling, with various jams, coffee powder, etc. added to flexibly change various flavors. The appearance definitely beats other mooncakes instantly. Want to know how the beautiful and delicious Taoshan skin mooncakes are made? Come and take a look.
Baking Mid-Autumn Festival -
Cantonese style lotus paste and egg yolk mooncake
Learn how to cook Cantonese style lotus paste and egg yolk mooncake with Baking and old man.
Baking old man -
Osmanthus and Yam Mooncake
I want to try the delicacies of the Mid-Autumn Festival, including mooncakes of various recipes. This is a relatively healthy mooncake. Suitable for all ages. Made by myself, the cost is only a few cents per dollar. Making snacks for children is also high-quality, inexpensive, nutritious and healthy. Message: I wish the children’s lives to bloom like flowers!
pastries Baking -
Five-nut mooncake
This is the third finished product, and it’s already in shape. The ratio of crust to filling is 2:3, making it easy for novices to make.
Baking old man -
Date paste mooncake
Red dates are not only a delicious fruit, but also a good nourishing medicine. They have the effects of strengthening muscles and bones, nourishing blood and promoting qi, and nourishing the skin. Dried dates contain 55%-80% sugar and are high in calories. They can be used as a food substitute and were often used for disaster relief in history. Its vitamin C content ranks among the best among fruits, about 100 times higher than apples and peaches. Its vitamin P content is also the highest among all fruits. People praise jujube as a natural vitamin pill. Every 100 grams of dried red dates can produce about 1200-1300 kilojoules of heat, which is close to that of raisins, and the content of protein, calcium, phosphorus, riboflavin and niacin is higher than that of raisins. Therefore, people have always regarded red dates as an excellent tonic. This jujube paste mooncake is specially made for anemic pregnant mothers. It can not only taste the delicious mooncake, but also strengthen liver function and replenish blood!
Baking Mid-Autumn Festival -
![Warm up in advance for the Mid-Autumn Festival——————[Traditional bean paste mooncakes]](/e652f6f7-b72b-4993-901f-b9ef7841202e.jpg)
Warm up in advance for the Mid-Autumn Festival——————[Traditional bean paste mooncakes]
The Mid-Autumn Festival will be here in less than a month, and now mooncakes are on the market in major stores. Now I am obsessed with baking, and I like to make all kinds of snacks by myself. In order to send them to my mother-in-law's house as soon as possible, I made mooncakes in advance and sent them to the couple to eat. I hope they can eat the mooncakes made by me when we are not around to make them happy. Because this is unique and my heart. Although my husband and I can't be by their side all year round, we always miss them in our hearts.
pastries Mid-Autumn Festival -
Crab Fun Cantonese Mooncake
The Mid-Autumn Festival is the time when crabs are at their fattest. My thoughts are always drawn back to the Mid-Autumn Festival in my childhood. The bright moon is in the sky, the bamboo shadows are swaying, and the family is sitting in the courtyard by the moonlight, tasting crabs, drinking some wine, and humming a tune. The children are holding the sesame-filled candy cakes and mooncakes made by their mothers, happily taking a bite, chasing each other and playing, The passing years make people miss the warm and cozy reunion festivals in the past. Although the living conditions were poor and difficult, my mother could always prepare a table of sumptuous food for us, and the house was filled with the fragrance of sesame seeds made by her mother. Handmade mooncakes bring the lively atmosphere of home to the festival, which is the taste of mother that children most long for. Time flies by, and before I know it, my parents have gray hair. Now it’s time for me to make handmade delicacies for them. Crabs are my father's favorite, so I made them a very interesting handmade crab mooncake. Each crab is carefully made by myself. Although there are so many crab legs, it will be a little troublesome to make, but I think my parents will be very happy when they see the crab mooncakes made by their daughter. The tiredness is worth it, and I can also enjoy the fun and happiness of handmade food.
Baking Snacks -
Five-nut mooncake
The annual Mid-Autumn Festival is coming again. In the past, all the Mid-Autumn mooncakes were bought. I especially love mooncakes with five kernels, but sometimes I don’t know how many kernels the five kernels I bought taste. Haha, it’s better to make them yourself. You can choose the fillings yourself, which is safe and reliable. It’s done, and I can’t wait to show it off... Here’s my debut novel... Give me some applause and encouragement...
pastries Baking -
Homemade Mid-Autumn Mooncakes
Learn how to cook Homemade Mid-Autumn Mooncakes with pastries and Home cooking.
pastries Home cooking -
Snowskin mooncakes with custard filling
Custard filling is a favorite of everyone in the family, and it can also be made into custard buns. The white ice skin paired with yellow custard filling is very eye-catching. The custard filling is very fragrant and the ice skin is very delicious.
Dessert Home cooking -
Rose Shortbread
Made for the elderly at home, paired with tea or sour plum soup, it will be such a refreshing way to spend the hot afternoon.
Baking Afternoon tea -
Make delicious Cantonese-style mooncakes at home
Recently, a lot of friends have asked me about the recipe for Cantonese-style mooncakes. It seems that my friends are still very interested in mooncakes. I am not stingy and I decided to share the recipe with everyone.
Baking children -
Snowskin mooncake
The Mid-Autumn Festival is coming soon. Practice in advance and make the simplest snow-skin mooncakes.
Snacks Mid-Autumn Festival -
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 bean paste mooncake
Cantonese style bean paste mooncake
Baking children -
Snowskin mooncake
Learn how to cook Snowskin mooncake with pastries and children.
pastries children -
Rose Su style mooncake
Search and follow the public account Tianluo on WeChat, tianluo-guniang, and I will play around in the kitchen and enjoy delicious food! Welcome to share everything to your circle of friends! If you have any cooperation or reprint needs, you are also welcome to leave a message directly~ Roses, roses, are the most charming; roses, the most gorgeous; bloom on the branches in summer; roses, roses, I love you... Every time I go shopping on weekends and walk into the narrow alley, I look at the low but still charming Shikumen, and this old song with a history of more than 70 years always echoes in my head. It seems that this song has been written into the modern history of Shanghai together with Shikumen, improved cheongsam, and dance halls. Old people in Shanghai seem to be particularly fond of flowers. Occasionally, they will meet people selling bunches of gardenia buds along the street. Young people rarely care about these things. However, when I came back from grocery shopping yesterday, I saw the old aunt downstairs happily hanging a bunch around her neck and two on her wrist. She must have been a beautiful woman from decades ago~ A few months ago I saw a food magazine doing a special feature called Flower Eating. There are many flowers that are not only beautiful to look at but also good to eat. Roses are one of them. I have been a little tired recently and always like to be lazy on the weekends. But look at the Mid-Autumn Festival is coming soon. Cheer up and make a Soviet-style mooncake with rose fillings!
Baking children -
Invert syrup
This year's Mid-Autumn Festival falls during the National Day. I have a short holiday and I have to run around. It is a must to bring a box of mooncakes. There are some things that need to be prepared in advance, and converting syrup is one of them.
Sugar water Mid-Autumn Festival -
Ham and Five Nuts Mooncake
The ham and five-nut mooncake is a classic among Cantonese-style mooncakes. It uses Jinhua ham from a century-old brand, and is paired with melon seeds, peanut kernels, walnuts, candied winter melon, orange cakes, black and white sesame seeds and other ingredients. When you bite into it, you will get a strong aroma of salty and sweet, leaving a lingering aroma in your mouth. This is the classic Cantonese Jinhua Ham and Five Nuts Mooncake. It is important to note that the following recipe can make 16 pieces of 50 grams, 15 grams of mooncake skin, 35 grams of mooncake filling, calculated according to 3:7, each oven is different, the temperature and time are slightly different. Regarding the inversion syrup mentioned in Cantonese-style ham and five-nut mooncakes, you can refer to my related article for the specific method of inversion syrup. Ice meat is made from fatty meat marinated in high-quality wine and white sugar. PS: The picture of the finished product was taken by someone who replenishes the oil every month. Cantonese-style mooncakes are more beautiful and delicious if the oil is replenished.
Baking old man -
Mooncakes stuffed with perilla
Last year, a friend sent me mooncakes stuffed with perilla seeds. They were so delicious that I can hardly forget them. This year I brought home-grown perilla from my sister’s house. I started work early on the Mid-Autumn Festival and made a large plate to give to my friends. Of course, I received a lot of praise and promised to make some perilla stuffing next year!
Baking old man -
Cantonese style five-nut mooncake
Chunmiao's message: Beautiful things can be seen everywhere in life. As long as you have a pair of eyes that discover beauty and a kind heart, you will find that good luck will always be with you! There are not many restrictions on the fillings of the five-nut mooncakes. Just mix your favorite dried fruits, or preserved fruits such as raisins, and the deliciousness will be born!
Baking Mid-Autumn Festival -
Five-nut mooncake (50g)
The filling of Wuren is not absolute, you can put the nuts you like to eat, make it the flavor you like, make it yourself, no additives, it is delicious. Happy Mid-Autumn Festival!
Baking Mid-Autumn Festival -
Warm and moist mung bean cake—falling in love with you this summer
The prepared mung bean cake has an elegant fragrance and is as warm as jade. It is so moist and delicious that you can’t stop eating it. You can add different fillings to it to make stuffed mung bean cake, which will taste richer in texture. Peeled mung beans are not green, but bright yellow, so the truly pure mung bean cake is not green. If it is green, it must have added pigment, so be careful.
pastries children -
Homemade red bean paste
The nutritional value of red beans is well known. Homemade red bean paste without any additives is a favorite filling of the family. It is delicious whether it is made into bread or bean paste buns.
Snacks Dessert -
Su style coconut mooncake
The Mid-Autumn Festival is approaching, and various types of mooncakes are already on the market. In addition to Cantonese-style mooncakes, I also like Soviet-style mooncakes. They have a crispy outer shell, a chewy texture, and a sweet filling. Haha, it’s great!
Baking old man -
Handmade mooncakes#Send mooncakes with deep love to our parents this year#
During the festive season, we miss our loved ones more and the Mid-Autumn Festival is coming soon. The most suitable thing to go home to visit our parents is mooncakes. There are too many additives on the market, so it’s safest to make your own.
Baking Mid-Autumn Festival -
Fantasy Snowskin Mooncake
Crystal clear ice skin, colorful styles, sweet and refreshing jam filling, cold and soft texture. When you mention snowskin mooncakes, you may think of the above adjectives. It completely breaks the standard of traditional mooncakes. It has no greasy texture and a lot of syrup. The skin made of cooked glutinous rice flour is sweet and refreshing. The cold taste may even give people the illusion of eating ice cream. This is completely due to the fact that snowskin mooncakes do not need to be baked and can be chilled in the refrigerator. Those colorful dreamy effects are actually made from purple sweet potato powder, fruit and vegetable powder, matcha powder and other raw materials. Today, when various food safety issues have become hidden dangers, pure natural snowskin mooncakes with no pigments and no additives are really not to be missed. This Mid-Autumn Festival, take a dream journey among the colorful snowskin mooncakes!
Baking old man -
Assorted nut mooncakes
Time flies so fast, and it’s Mid-Autumn Festival again in a blink of an eye. Although most people don’t like to eat sweets now, the tradition cannot be discarded. Mooncakes are still made. This year’s mooncakes are filled with assorted fillings. You can put whatever you want. The content is very rich and the taste is very good, especially the orange zest inside. The full orange flavor makes the mooncakes more delicious.
Snacks Mid-Autumn Festival -
Cantonese style chocolate pineapple mooncake
Learn how to cook Cantonese style chocolate pineapple mooncake with Snacks and Home cooking.
Snacks Home cooking -
Chestnut Paste Snowskin Mooncake
The Mid-Autumn Festival is coming soon, let’s treat you to a beautiful snowskin mooncake!
pastries old man -
Pineapple filling---a must-try Mid-Autumn mooncake filling
It's almost the Mid-Autumn Festival, and although I'm very busy, I still found time to make pineapple stuffing... The stuffing I made myself is not only less oily, but also hygienic and full of ingredients. The most important thing is that it can be prepared according to the taste of the family.
Appetizers Homemade ingredients -
Mid-Autumn Festival Cantonese-style mooncakes
Since I fell in love with baking, I have tried various methods and tried and failed. It seems that I have the potential to be a cook, haha~~~~~ I fry the stuffing, boil the syrup, and make the crust by myself. It is full of fun and at the same time, what I eat is healthy and full of love~~~~~
Baking old man -
【Four Leaves Restaurant】Rose Cloud Leg Mooncake
The cloud leg mooncake with a light rose sugar fragrance has a unique flavor~
Baking children -
Cantonese style mooncakes
Cantonese-style mooncakes are one of the famous snacks of the Han nationality in Guangdong Province. They are a folk Mid-Autumn Festival food in southern China, especially in Guangdong, Guangxi, Jiangxi and other places. They are a form of Mid-Autumn mooncakes. Cantonese-style mooncakes are famous all over the world. The most basic thing is its selection and preparation of ingredients. The craftsmanship is extremely exquisite, and its characteristics are thin and soft skin, beautiful shape, exquisite patterns, clear patterns, not easy to break, exquisite packaging, and easy to carry. It is a good product for people to give gifts during the Mid-Autumn Festival. It is also an indispensable product for people to eat cakes and admire the moon on the night of the Mid-Autumn Festival. Mooncakes with a soft texture are made from wheat flour, inverted syrup, vegetable oil, alkaline water, etc. and processed through filling, shaping, and egg-brushing processes. The pattern of mooncakes is not clear after baking 1. Too much egg wash. 2. Baking temperature is too low. 3. The syrup contains too much water. 4. There is not enough time for the crust to rise. After the mooncake oil returns, the crust becomes too soft and the crust becomes sticky. This means the mooncake is not baked through. Mooncakes are stored in a sealed container at room temperature and should be eaten as soon as possible. The shelf life is about one week. Do not replace the peanut oil in the cake crust with other oil, as it will affect the oil return. Do not leave the mixed dough in the refrigerator for a long time to rise. The reason why the stuffing skin separates is because the stuffing is too dry after frying. It is best to make the mixed dough in 2 and a half to 3 hours. The maximum time cannot exceed 4 hours. The finished mooncakes should be sealed and stored at room temperature to return the oil. Cannot refrigerate and return oil. Jianshui recommends buying it. Personally, I think Chencun Jianshui is pretty good. If the baking temperature is too low, the sides of the mooncakes will easily bulge. That’s what everyone calls the waist drum
Baking Mid-Autumn Festival -
Cantonese style five-nut mooncake
A birthday gift for mom.
Baking Mid-Autumn Festival -
Homemade red bean paste
Red bean paste is mainly used as a filling and is used in many delicious foods, such as glutinous rice balls, bean paste buns, etc. It can clear away heat and detoxify, strengthen the spleen and stomach, diuresis and reduce swelling, ventilate and relieve irritability, spleen deficiency and edema, etc.
Dessert Home cooking -
Fresh corn mooncakes
Using fresh corn to make mooncake fillings makes the mooncakes healthier, and the taste is less sweet. It is fresh and refreshing, full of corn kernels, and chewy and fragrant. It is safe to make desserts for children. Message: Let us do our best to give our children what we can, so that they can grow up healthily and happily!
Baking Mid-Autumn Festival -
Cantonese-style mooncake with egg yolk and lotus paste
Search and follow the public account Tianluo on WeChat, tianluo-guniang, and I will play around in the kitchen and enjoy delicious food! Welcome to share everything to your circle of friends! If you have any cooperation and reprint needs, please leave a message directly in the background or at the end of the article~ When it comes to Cantonese-style mooncakes, it is estimated that the classic egg yolk and lotus paste mooncakes are the most popular among the people. No matter how other Internet celebrity mooncakes are renovated and catch people's attention, they are always just a flash in the pan. Very few can sit on the top and dominate for decades. It seems that the qualifications of the younger generations are still more than a little shallow when competing with such old brands, haha~~ By the way, a bit of technical talk, if the egg yolk is taken freshly, it is best to dry it, and it must be wrapped in raw egg yolk to prevent oil leakage!
Baking children -
Nut and sesame filled mooncake
The nut and sesame filling used is in the previous recipe
Baking old man -
Cantaloupe stuffed mooncake
The annual Mid-Autumn Festival is here again. This custom of eating moon cakes, drinking wine and admiring the moon has a long history. It is a common festival for Chinese people all over the country and even the world. People pay as much attention to it as the Spring Festival. The Mid-Autumn Festival has a full moon and family gatherings. Moon cakes are of course indispensable. Although people nowadays pay attention to health and rarely eat desserts, in such a major festival, to take advantage of the occasion and seek good luck, you should eat some even if you eat less. Today, I am happy to use ready-made cantaloupe fillings, which saves effort and time. Although it is not as delicious as the fillings made by myself, it is still delicious compared with the bought ones.
Festival customs Traditional food -
Children love the spring-filled deluxe smiling face lunch box
It’s the outing season again, and the greenery in the countryside is rippling in spring. My daughter said, I don’t want to stay at home and let this wonderful spring go. Let’s get ready quickly and pack lunch for an outing! I said that when going on a spring outing, you not only have to dress yourself up beautifully, but the lunch box you bring must also be beautiful and cute enough to be in line with this season of pink and pink spring flowers. My daughter asked for both meat and seafood. I quickly made braised abalone. The sauce was rich and delicious. I also made thick egg roast with chives. The bright yellow color was so attractive. There was a lot of noise in the kitchen for a while, and the smiling lunch box full of spring came out. My daughter clapped her hands happily and said, "Let's go, take this box of spring with you."
Staple food Picnic -
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 -
Sweet potato cake
Sweet potatoes are rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, and are known as longevity foods. The sugar content reaches 15%-20%. It has anti-cancer, heart protection, prevention of emphysema, diabetes, weight loss and other effects. This sweet potato cake is made according to my own taste habits. It has the fragrance of sweet potatoes, a slight sweetness, and the addition of glutinous rice flour and sticky rice flour. It tastes soft, glutinous and sweet, and is not greasy. It is very suitable for consumption by pregnant women, men, women, young and old. This is a sweet potato grown by my mother-in-law. It is very delicious, but my son doesn't like to eat it, so I had to change it. As expected, I am very happy to eat, and my ultimate goal as a mother has been achieved.
Snacks children -
Homemade Cantonese-style five-nut mooncakes for beginners
The mooncakes were actually made in mid-September, but the recipe has not yet been posted. Today is the Mid-Autumn Festival, and I am giving out moon cakes to suit the occasion😄 This is my first time making moon cakes, and it is very clumsy. The oil in the prepared mooncakes is a little slow to return, and it takes three days to return the oil. The crust is still a bit hard, but it tastes okay. After all, you make it yourself and the fillings are all good, so it won’t taste bad😁
pastries Baking -
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 -
Mid-Autumn Mooncake Filling-Red Bean Filling
On a whim, I soaked the red beans and made some red bean filling. Maybe it was because I used a wall-breaking machine. The bean paste was beaten very finely and I was very satisfied with the finished product. Thinking about it, this year's Mid-Autumn Mooncakes will definitely taste better than last year's! Of course, red bean filling can not only be used to make mooncakes, but can also be used to make lasagna or bread! The current weather in Liuzhou is on average 27 degrees to 35 degrees, so staying in the kitchen means baking on the stove, so I handed over the arduous task of frying bean paste to the bread machine and used the jam function of the bread machine to complete it! Although it will take a little longer, you don’t have to stand by the stove in the hot summer, and you can also be distracted and do other things. Those who have a bread machine can also try making it. If you don’t have a bread machine, just fry it yourself!
Baking Common dishes -
Purple Sweet Potato, Purple Rice and Red Bean Mooncake
I have nothing to do on weekends, so I take my baby to make mooncakes at home. I haven’t eaten enough mooncakes this year, so I’ll make some by myself. You can feel free to eat what you make, all the ingredients are additive-free. I bought a lot of purple sweet potatoes, and I’m wondering how delicious they are. Today I used them to make the main filling, and also added red beans and purple rice
Baking children -
Cantonese style walnut bean paste mooncake
The mooncake project was officially launched. Once a year, it seems to have become a routine. I am less and less interested in mooncakes because they are too sweet. In fact, I still want to make all kinds of mooncakes, if there are enough people to eat them. There is such a moon cake book, let’s start with it. Walnut bean paste mooncake, just add a little walnuts to the ready-made bean paste filling. The walnuts have been fried beforehand and taste more fragrant. Dou Sha is an unclaimed abandoned child, so taking her in would save her a lot of trouble. I just don’t know if it is a useful mooncake filling. The bean paste felt very soft, and I was a little worried that it would collapse and crack, but the condition turned out to be fine. Although the cake base was soft, the baking effect was not bad.
Baking children -
Cantonese style five-nut mooncake
I am a newbie. I used 3:7 at first and the result was very bad. Then I did a lot with 1:1 and finally I dared to do 6.3:3.7!
Baking children -
Cantonese style egg yolk bean paste mooncake
Learn how to cook Cantonese style egg yolk bean paste mooncake with Baking and Mid-Autumn Festival.
Baking Mid-Autumn Festival -
Cantonese style mooncakes
Mid-Autumn Mooncakes have become the most representative food of the Mid-Autumn Festival. Here we introduce the preservation and tasting of mooncakes.
pastries Home cooking -
![Appreciate the Mid-Autumn Festival and enjoy reunion [Cantonese-style bean paste and egg yolk mooncakes]](/bf364c54-2ae7-45ee-94f9-310816072aab.jpg)
Appreciate the Mid-Autumn Festival and enjoy reunion [Cantonese-style bean paste and egg yolk mooncakes]
Learn how to cook Appreciate the Mid-Autumn Festival and enjoy reunion [Cantonese-style bean paste and egg yolk mooncakes] with Baking and Home cooking.
Baking Home cooking -
Homemade Shrimp and Corn Fried Rice
Learn how to cook Homemade Shrimp and Corn Fried Rice with Hot dishes and Seafood.
Hot dishes Seafood -
Peach Mountain Skin Mooncake
Momoyama skin is made from white kidney bean paste, mixed with egg yolk, milk, cream and other ingredients. It is increasingly popular due to its delicate taste. It is also very simple to make, making it suitable for novices who are new to gourmet food.
pastries Little fresh -
Traditional Mid-Autumn Festival treat - egg yolk and lotus paste mooncakes
The Mid-Autumn Festival is approaching, and there is already a festive atmosphere around Little Bee. The Mid-Autumn Festival culture has as much influence on our people as the Spring Festival. It means reunion, happiness, sweetness, unity and harmony, and represents all our ordinary and beautiful wishes. As a foodie country with a history of five thousand years, food is indispensable during festivals as the carrier of our good wishes. Zongzi are eaten during the Dragon Boat Festival, glutinous rice balls are eaten during the Lantern Festival, and mooncakes are indispensable during the Mid-Autumn Festival. As a native of Guangdong, Little Bee always thinks of the Mid-Autumn Festival in his hometown, and his taste buds have taken the lead in recalling the rich and sweet flavor of lotus paste, paired with the salty and oily salted duck eggs. The sweet and salty taste blending in the mouth is unforgettable. This is one of Little Bee’s favorite hometown flavors - Cantonese-style mooncakes. There are so many delicacies in Guangdong, and Cantonese-style mooncakes have become one of the mainstreams, all because they are both internal and external. The surface of the cake is golden and shiny, with a clear and three-dimensional beautiful pattern. The inside is made of high-quality materials, the skin is thin, the filling is rich, and the taste is moist and soft. It can be paired with tea and wine. The taste is fragrant and you will never get tired of eating it. On the eve of the festival, Little Bee shares the wonderful taste of hometown in our memories with everyone!
Baking Mid-Autumn Festival -
Egg-roasted mooncakes
Egg-roasted mooncakes, also known as egg-skin mooncakes, are mooncakes with higher video value that successfully solve the greasy problem of mooncakes. The soft and thick cake outer shell is wrapped with fillings of different flavors, allowing you to experience mooncakes with a unique flavor.
Baking Mid-Autumn Festival -
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 -
Snowskin mooncake
The annual Mid-Autumn Festival is here, and traditional mooncakes can no longer attract the public's attention. Colorful snowskin mooncakes have become a hot-selling favorite. They do not need to be baked, have a soft, smooth texture, and are slightly elastic. They are deeply loved by young people and children! Today I will teach you how to make snowskin mooncakes. Even people without any baking knowledge can learn it easily! If you want to know more about the food production process, you can follow the WeChat public account "Ning You Taste", where new recipes will be released every week!
Baking children -
![Fully handmade [Purple Sweet Potato Mooncakes] that are “no-bake, oil-free, fat-free, low sugar, and healthy”](/0770ea68-57bb-48ef-aadd-0ce8bab775fc.jpg)
Fully handmade [Purple Sweet Potato Mooncakes] that are “no-bake, oil-free, fat-free, low sugar, and healthy”
Compared with Cantonese-style and Su's mooncakes, which are high in oil, sugar, and fat, this [Purple Sweet Potato Mooncake] seems to use simpler and healthier ingredients and is not difficult to operate. Only five ingredients are used: [Purple Sweet Potato], [Glutinous Rice Flour], [Peanut Kernels], [Walnut Kernels], and [Honey]. It is completely oil-free, fat-free, and low in sugar. In addition, don’t worry about children’s shoes that don’t have an oven, because you won’t need them at all. I was worried that purple sweet potato alone would be difficult to shape, so I added a little glutinous rice flour (later I added a little bit of glutinous rice flour. I don’t have rice flour at home, so it’s [Snow Skin Purple Sweet Potato Mooncake]), steamed it and used it to make the skin. The filling is crushed peanuts and walnuts, and drizzled with a spoonful of honey. It’s not very sweet. It’s a very healthy, zero-added, no-oven [Purple Sweet Potato Mooncake]! Adhering to Ren's basic attitude towards food, which is convenient to use, simple to operate, healthy and delicious, applaud and spread flowers...
Baking old man -
Fresh meat mooncakes
Learn how to cook Fresh meat mooncakes with pastries and old man.
pastries old man -
Snowskin mooncakes---warm up for the Mid-Autumn Festival
The easy-to-handle mooncakes have a texture worthy of foodies.
Staple food Home cooking -
Purple sweet potato cake
Purple sweet potatoes are beautiful in color and rich in fiber. You can eat them in various ways, shape them, and drizzle them with blueberry jam or yogurt. This is sure to make even the little ones irresistible.
Snacks Mid-Autumn Festival -
Cantonese style five-nut mooncake
I have always wanted to make mooncakes, and I searched a lot of recipes online. Finally, I have all the ingredients ready to try making mooncakes for the first time
Baking old man -
Snowskin mooncake
As the Mid-Autumn Festival approaches, I also made a snow-skin mooncake at home. Snow-skin mooncakes have become more and more popular in recent years. They come in many flavors and do not require baking like traditional mooncakes. The ingredients for this snow-skin mooncake are very simple to make and are relatively easy to buy. Making them yourself is economical, affordable, and healthy.
Baking Snacks -
Winter Melon Paste Shortbread
I brought back a big winter melon from my hometown. After eating it for half a month, I still had half of it. I was thinking about how to digest it. Hey! I just remembered that pineapple cakes are also filled with winter melon puree and pineapple. I can totally make a shortbread with just winter melon puree! Not to mention, it tastes really good!
Baking old man -
Colorful three-dimensional mooncakes
People's love for flowers has not diminished for thousands of years, so today, mooncakes also have a three-dimensional flower shape, with colorful flowers blooming on the food plate, as if the entire Mid-Autumn Festival is also extremely lively because of the blooming of these mooncakes. Reunion must be there, and so must color and sweetness. In Chinese traditional folk culture, all prosperity and prosperity are given a beautiful definition. Maybe a life like a flower is a happy life. May you be reunited as before.
Baking children -
Su-style fresh meat mooncakes
When the moon is full during the Mid-Autumn Festival, my family’s favorite thing to eat is Su-style fresh meat mooncakes. With its layered pastry and delicious taste, no one can resist its temptation.
Baking Snacks -
Cantonese-style mooncakes with white beans and pine nuts and beef cubes
The Mid-Autumn Festival is approaching this year. The mooncakes in supermarkets are expensive and unrealistic. Last week I wanted to make snowskin and bought a mooncake mold. Today I also want to try making a Cantonese-style mooncake. There is no room for change in the Cantonese-style mooncake crust. I can only make a breakthrough in the indentation. Yes, this time I used white cloud beans and added pine nuts. I used cooked ones, so I didn’t need to bake them. There are two men in the family. The older man likes meat and salty food, and the younger man likes sweet food, so I had to neutralize it. It’s sweet, salty, and meaty!
Baking children -
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 -
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 -
Purple Sweet Potato Egg Yolk Momoyama Mooncake
This year, more than half of the mooncakes are made from Taoshan mooncakes, and the other half are Cantonese-style mooncakes. Comparing the two, the Momoyama mooncake is easier to operate, and the effect is more outstanding~ Ingredients: 150g Japanese-style purple sweet potato Momoyama skin, 150g lotus paste filling, 6 salted egg yolks
Baking children -
Snowskin mooncake
The Mid-Autumn Festival is coming soon, and all kinds of mooncakes in Meibo are in full swing. I am also ready to try this year. In fact, I am full of expectations for the delicacies of every festival, such as Dragon Boat Festival rice dumplings, Mid-Autumn Festival mooncakes, etc. Let’s make a simple snowskin mooncake first. It can be easily made at home without using an oven. Snowskin mooncakes mainly pay attention to the ice-cold and slightly elastic texture. Various pigments can be added to the outer layer to make various colorful colors. It looks fashionable and pleasing to the eye. There are also many choices of fillings, such as bean paste, chestnuts, purple sweet potatoes, etc. I used commercially available red bean paste this time (I think it is a bit sweet). If you have the conditions, you can make it yourself. It takes a little effort and time, but the food will not lie, and the final result will always be satisfying
Festival customs Traditional food -
Snowskin mooncake
It’s a food that kids like, it’s delicious.
Baking children -
Cooked ice meat
I wonder if ice meat can be regarded as the soul of traditional mooncakes. Guess it's true. In some traditional mooncake filling ingredients, ice meat accounts for a large proportion. And there is a kind of moon cake called sweet meat, which has the largest amount of ice meat that you can see. In fact, I didn’t like ice meat in the past. In the early days when I only ate mooncakes, whenever I bit into/saw the shiny pieces of fat in the mooncakes, I would hurriedly spit them out/pick them out. Because fat = fat = greasy = gain weight. When I first made mooncakes, I wanted to give up the ice meat. I thought this would not only save trouble but also reduce calories. However, in order to replicate the pure taste of mooncakes, it was the first time that ice meat was marinated. At that time, raw fat meat was used. White fat, greasy feeling. There is subconscious resistance in my heart. However, it is surprising that under the influence of sugar, wine and time, the white fat meat turned shiny, the greasy feeling disappeared, and it also exuded an ester aroma. No wonder it is called ice meat - crystal clear like ice. Although I later used it to make a lot of mooncakes, I didn't feel that it was very important. I just added it according to the recipe. Until one time, when I was not making fillings for mooncakes, I was always dissatisfied with the taste of the fillings. It seemed that something was missing. Suddenly I remembered the last bit of ice meat. This is where a miracle happens: the filling after adding the ice meat suddenly becomes full of flavor. It turns out that ice meat is really not an optional thing. Later, I no longer resisted ice meat. It’s almost the Mid-Autumn Festival, and when preparing ingredients for mooncakes, iced meat is naturally indispensable. This time, switch to cooked fat to see if there is any difference in the effect of raw and cooked rice. . .
Mid-Autumn Festival Mooncakes -
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 -
Homemade five-nut mooncakes
Make five-nut mooncakes with mom, the Mid-Autumn Festival is coming soon
Baking children -
Su-style pickled mustard and fresh meat mooncakes
This is my first time trying to make mooncakes like this. They are so crispy and fragrant that they leave a lingering aroma in your mouth. I don’t have a scale at home, so I didn’t weigh the ingredients. I just went by feeling
Baking old man -
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 -
Snowskin mooncake
When it comes to mooncakes, most people think of Cantonese-style Suzhou-style mooncakes. Snowskin mooncakes seem to have the irreplaceable charm of other mooncakes. The main reason why they are called snowskin mooncakes is that they are different from traditional mooncakes because all traditional mooncakes are made of syrup. The skin is golden in color, while some of the raw materials of snowskin mooncakes are glutinous rice. The mooncakes have a white appearance. The crust is very waxy, a little Q and soft, and you can add your favorite fillings. It does not require baking, and you can make it even if you don’t have an oven at home. You can also add fruit and vegetable powder or color powder to the skin to adjust it to your favorite color to make a delicious and beautiful mooncake
Mid-Autumn Festival Chengmian -
![Full Moon Mid-Autumn Festival----------[Cantonese Style Strawberry Bean Paste Mooncake]](/bf1b3b01-3051-4933-bdd1-86908fc92f28.jpg)
Full Moon Mid-Autumn Festival----------[Cantonese Style Strawberry Bean Paste Mooncake]
I have been exhausted from making mooncakes these past few days. I made 20 yuan the day before yesterday and it has been divided. I made this yesterday. I have a pack of strawberry filling at home, only 200 grams. If I only use strawberry filling to make mooncakes, I can only make six pieces. I also have mung bean paste and strawberries wrapped in bean paste. The small pack of strawberry filling has made seventeen mooncakes. Each piece has strawberry filling. Why can't you control your mouth? Hey! No one can resist delicious food! When the mooncake is cut open, it looks a bit like an egg yolk and lotus paste mooncake at first glance! Friends, do you think they look alike?
Baking old man -
Super simple snowskin mooncakes with super delicious custard filling, even kids can make it easily.
The Mid-Autumn Festival and the National Day are coming soon. Let’s continue to work on the mooncake recipe. Today I use snowskin pre-mixed powder to make snowskin mooncakes. The ingredients are easy and the operation is simple. It only takes half an hour to stir-fry the custard filling. But it is still very suitable for novices who have no baking experience, and it can also make children happy to learn it.
pastries Dessert -
Egg Yolk Purple Sweet Potato and Meat Floss Mooncake
Learn how to cook Egg Yolk Purple Sweet Potato and Meat Floss Mooncake with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
Salted egg yolk fresh meat mooncake
The mooncakes made at home for the Mid-Autumn Festival this year are made with salted egg yolk and fresh meat! My family all likes to eat it!
Snacks Mid-Autumn Festival -
Yam and red bean cake
What I brought today is a small dessert made with a microwave oven, yam and red bean cake. The preparation time is short, and gradually you can make a simple dessert snack. The same principle can also make purple sweet potato cake and other favorite products.
Snacks Common dishes -
Double Rose Cloud Leg Mooncake
The moon on the river is only similar every year. I don’t know who the moon on the river shines on. ================= The mooncake season seems to be getting more and more boring, but mooncakes still have to be eaten and made. There are roses in the skin and rose jam in the filling, which is called double rose
pastries Mid-Autumn Festival -
Full of happiness
I am honored to enter the finals of Xinliang's first baking competition. It is also full of happiness for me. Mooncakes symbolize reunion and put all the happiness and contentment into the basket. This is the meaning of happiness. I wish everyone a complete success.
Baking old man -
French Blueberry Cheese Mooncake
Cheese mooncakes, change the recipe and try it again. The biggest difference is the crust. Condensed milk and milk powder add to the milky aroma. Unfortunately, there is no condensed milk, so I use yogurt instead. It is thicker than milk, but not as thick as condensed milk, so you can control the amount yourself. Baileys liqueur can give the crust a unique flavor. It's a pity that this one doesn't exist either. Maybe you could use brandy instead, but it's such a small amount that I'm too lazy to get it, so I just omit it. The proportion of eggs is smaller than before, and the batter is slightly thicker. No wonder the original recipe is refrigerated first and then divided into several pieces and shaped into shapes with your fingers. However, considering that it will quickly become soft and soft after being taken out from the refrigerator, I simply put a piping bag directly into the mold and squeezed the bowl, and only refrigerated the part reserved for the top. As usual, the condensed milk and light cream in the cheese filling were replaced with yogurt due to lack of space. The most commendable thing about this recipe is that it gives the amount of dough used for the bowl body and top cover. Proportionately portioned, there is basically no uncovered pie/tart left. There is a little bit of stuffing left, but that doesn't matter. Once you swallow it in one gulp, there will be nothing left. During baking, it expanded and cracked more than the previous one. However, even after carefully flattening the compound wound while it was hot, there were no traces visible. . . .
Baking children -
Cat Mooncake
My daughter has been asking me for mooncakes every now and then since she ate the mooncakes I made. I don’t feel comfortable eating mooncakes during festivals because I can’t eat them all at home, so I’ve long been tired of them, but I think they’re quite delicious on a regular basis. I happen to have invert syrup at home, and I fried the bean paste filling myself. The shape of the mooncakes is a bit unpleasant to look at, so I decided to make them into cartoon shapes that babies like without using molds. , a cute little kitten mooncake is ready with two gentle pinches. It is said that a new oven needs a running-in period to find out the other person’s temper and personality. However, I found that the Changdi e•Bake Internet Oven-CRDF30A has a tacit understanding with me. It is like an old friend. After trying it three times, both the temperature and the finished product are very satisfactory. What does this mean? It is because the temperature is relatively accurate and there is not much temperature difference that we are so comfortable.
Baking children -
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 -
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 -
Peach Mountain Skin Mooncake
Learn how to cook Peach Mountain Skin Mooncake with pastries and Little fresh.
pastries Little fresh -
Nostalgic Cantonese-style mooncakes
Learn how to cook Nostalgic Cantonese-style mooncakes with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
【Suzhou style fresh meat mooncake】
Learn how to cook 【Suzhou style fresh meat mooncake】 with pastries and Baking.
pastries Baking -
Egg yolk and red bean paste mooncake, low-gluten flour version
Although the Mid-Autumn Festival is still two months away, mooncake advertisements are already flying all over the place on TV and in newspapers. I will also make a few to enjoy myself and eat mooncakes in advance. The egg yolks this time were 15 grams each, which was very big. I used a 100-gram mold, but the filling was exposed and couldn't be wrapped at all, haha. Next time I will use 125g or 150g molds. In addition, because I don’t have medium-gluten flour and invert syrup at home, I used low-gluten flour and glucose syrup to make it this time. The finished product is white and tender, but the taste is not reduced.
pastries Baking -
Cantonese-style mooncakes with various fillings
It's the Mid-Autumn Festival again, and mooncakes are indispensable. Those sold outside are always not so trustworthy, so I might as well make them myself. Making mooncakes is actually not that difficult, it’s just a little troublesome to make it yourself, but it’s very satisfying to make a beautiful finished product. It just so happens that Gourmet World has a Baking Road event, so I will participate in it. For those friends who are new to baking, I hope I can help you. Tip: The mooncakes I make are 50 grams each, so the amount of filling ingredients in the recipe should be doubled proportionally. Please pay attention to the tips below!
Mid-Autumn Festival Mooncakes -
Purple Sweet Potato Snowskin Mooncake
Learn how to cook Purple Sweet Potato Snowskin Mooncake with pastries and old man.
pastries old man -
Homemade white lotus paste filling
The color of the lotus paste stuffing is easily reminiscent of the scene of a clear autumn drizzle. In the autumn of the tenth year of Tianbao, the great poet Du Fu arrived in Beijing from Shu alone. The autumn rain was cold and he was bedridden. He looked out the window and thought that old friends would come to see him. Thinking like this, his lonely heart warmed a little. This is how lotus seed paste feels to people. Li Shangyin has a very clear and wonderful poem: Leave the withered lotus to listen to the sound of rain. Probably the lotus has withered, and the lotus seeds in the lotus pods can be harvested to make lotus paste filling. The light fragrance is refreshing, without too much sugar and oil. You can still smell the fragrance of lotus pods after the rain after one sip. The Mid-Autumn Festival is around the corner. We hope that the lotus seed filling recipe we presented can help you make delicious lotus seed filling mooncakes and enjoy the warm fragrance of autumn during the cold and rainy season.
Baking Homemade ingredients -
Custard mooncake
The meringue of this mooncake is absolutely amazing. After calculating the cost, a 50g mooncake costs about 4 yuan. I saw a private store selling popular mooncakes around me, and a box of 8 pieces cost 188 yuan. In total, it costs 23.5 yuan for a 50g popular mooncake. It is really expensive. You can make 6 mooncakes at the cost of one mooncake, so if you like it, you should make it yourself. It is not difficult, and even a novice can succeed in one go!
pastries Dessert -
Cantonese style bean paste and egg yolk mooncakes
Homemade syrup, homemade water, and the first time I learned to make seemingly complicated Cantonese-style mooncakes. It tastes pretty good, not as overly sweet as the ones I bought, so I feel safe eating it. This Mid-Autumn Festival, I feel so beautiful eating mooncakes made by myself.
Baking old man -
Cocoa Snowskin Mooncake
The Mid-Autumn Festival is approaching, and Cun'er is also making moon cakes to cope with the occasion, (*^__^*)hehe...
pastries Mid-Autumn Festival -
Bean Paste and Snowskin Mooncakes
There are two mooncakes that must be made every Mid-Autumn Festival, one is Cantonese-style mooncake and the other is snow-skin mooncake. Today I’m going to make snowskin mooncakes. The filling is mung bean paste that I made myself with less oil and less sugar. Healthy and delicious. The ratio for making snowskin mooncakes is: skin and filling 3:7
pastries Home cooking -
Bean Paste Mooncakes
Learn how to cook Bean Paste Mooncakes with Baking and children.
Baking children -
Cranberry Cheese Mooncake
Learn how to cook Cranberry Cheese Mooncake with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
Five-nut mooncake
Learn how to cook Five-nut mooncake with Baking and Good looks.
Baking Good looks -
Chocolate Ice Cream Mooncake
Learn how to cook Chocolate Ice Cream Mooncake with Festival customs and Traditional food.
Festival customs Traditional food -
![Appreciate the Mid-Autumn Festival and enjoy reunion ~ [Chocolate Cheese Coconut Mooncake]](/23fbb4e2-9102-4b61-8031-fab85a43853b.jpg)
Appreciate the Mid-Autumn Festival and enjoy reunion ~ [Chocolate Cheese Coconut Mooncake]
I’m used to eating traditional Cantonese, Soviet and Beijing-style mooncakes. Let’s try some new mooncake flavors. Last year, I saw a lot of people making chocolate and coconut mooncakes. But I didn’t eat chocolate and coconut before. I have a bottle of chocolate sauce and coconut at home, which happens to be about 100 grams. Cream cheese, after combining all the ingredients, both the crust and the filling are quite good. I am very satisfied. Even I, a person who did not eat coconut and chocolate before, like it. This mooncake is a delicious dish that cannot be missed for chocolate and coconut lovers!
pastries Baking -
Stir-fried shredded pork and bamboo noodles
To eat noodles, you need to eat noodles with chewy texture. In addition to hand-pulled noodles that taste very chewy, traditional noodles can also be made chewy. Just add eggs or duck eggs when kneading the noodles, and you can make a bowl of delicious noodles. Noodles with eggs added are [egg noodles], while noodles with duck eggs are the [wonton noodles] that Cantonese people like to eat. To make delicious noodles, in addition to the materials used in the kneading process and the strength of the kneading, it is also critical to control the cooking time. The water for cooking the noodles must be boiling; after the noodles are put into the pot, be sure to use chopsticks to spread them, so as to prevent the noodles from sticking into a ball. It is also important to control the heat when frying noodles. When frying noodles over high heat, the noodles will be very dry before they are fried. Therefore, it is best to control the heat to medium when frying noodles, so that the noodles will not be too dry. The shredded meat will not be undercooked. When frying noodles, it is recommended to use a non-stick pan, which can prevent the noodles from sticking to the pot, and you can also add less oil. This kind of noodles can be eaten fried, boiled in soup, dry noodles, etc.
Staple food Pasta -
You can make mooncakes without an oven--color-blocked snowskin mooncakes
Time has been very tight since my children started primary school, and we have to travel a long way and have been delayed for a long time. I can't keep up with the steps of cooking and serving dishes. There is too much backlog and it's a bit boring to cook. In the past years, I only made puff pastry mooncakes. Although they were delicious, I wanted to try something else instead. Ice skin sounds beautiful, I haven't tried this yet. I was busy all the time, so I started making corn fillings after dinner. I took the time to make a snow-skinned one, but I couldn’t make it perfectly due to my lack of experience. But the one that suits your taste will definitely be great and hygienic. I waited until I picked up the kids and rushed home to take the photo, but when I accidentally grabbed it with my little hand, it became a little deformed.
pastries Home cooking -
Honey bean and honey date rice dumplings
My family especially likes to eat sweet rice dumplings, especially those with candied dates, jujubes and candied beans. Take a look if you like them:
Staple food Home cooking -
Coconut filling
The Chinese New Year is coming soon, and I plan to make glutinous rice balls by myself. Although my family also bought glutinous rice balls, I still want to make them myself. This is the first time I made this coconut filling. It was actually very simple, so I successfully completed it
Dessert Homemade ingredients -
Fruity and colorful snowskin mooncakes
The annual Mid-Autumn Festival is coming again. The busiest people these days are those of us who like to cook delicious food. Mooncakes are an indispensable part of the Mid-Autumn Festival. Whether you like it or not, there will always be mooncakes on the Mid-Autumn Festival table. This year is no exception, I still make my own mooncakes. I like eating snowskin mooncakes very much. Firstly, snowskin mooncakes are not as oily and sweet as traditional mooncakes. Secondly, snowskin mooncakes are easier to make and of course more fashionable. This year I have some innovations. I used fruits to prepare ice skin. It has a pure natural color and a light fruity flavor. It looks good and tastes good.
Baking children -
Bean Paste Leg Mooncake
After chestnut ham, let’s continue with the sweet and salty combination of sauce ham. Unexpectedly, the addition of sauce ham made the filling a little soft. You need to be extra careful when wrapping it. Fortunately, it did not explode because of the soft filling. Overall, it was okay. The middle part of the sauce leg was chewy
Baking Mid-Autumn Festival -
Black Pepper Beef Fillet Pasta
The delicious and simple black pepper beef fillet pasta makes Western food no longer so fancy. You can create such a delicious pasta at home using very simple ingredients and in a short time. It is hygienic and safe. Hurry up and get started.
Noodles Foreign cuisine -
Rose flower cake
I love roses, and this year is no exception. The first thing I do after getting the roses is to make flower cakes. This year's flower cake is slightly different from the previous ones. The first is that the varieties of roses chosen this year are different. I specifically chose bitter water roses, which are slightly darker in color. The color of the rose filling is more beautiful. The puff pastry does not use butter, but lard, which is commonly used in traditional puff pastry. The puff pastry made of lard will be crisper. A pastry made entirely of butter will not be as crispy. The prepared rose flower cake is very delicious, and it was eaten up quickly after making a baking sheet.
Baking children -
Mochi Red Bean Paste Mooncake
This is the first time I have made Cantonese-style mooncakes. I actually don’t like eating mooncakes because they taste very sweet and greasy. But after making them yesterday, I couldn’t wait to eat one, and I realized that the mooncakes I made are completely different from those outside. When I took the first bite, I wanted to take a second bite. I didn’t want to stop and eat one moon cake and wanted to have a second moon cake. The red bean filling is wrapped with [mochi]. The improved filling is very special. In the past, when I ate mochi, it was delicious when wrapped in crushed peanuts. So I thought of incorporating mochi into Cantonese-style mooncakes. The improved bean paste filling tastes very good and has a chewy texture. When I was making it, I wondered if the mochi would be hard when I ate it the next day, but I ate one immediately after the oil returned. . . The texture is as chewy and tender as freshly made mochi. . When you break the mooncake apart with your hands, the mochi looks like "drawn" mozzarella cheese. The first mooncake I made was a success. I thought it would be difficult to make when I first made it, but it is actually very simple to make. .
Festival customs Traditional food -
Mooncake Season: Snow Skin Custard Mooncake
Snowskin mooncakes must be made every year, my daughter loves them the most. This time the pattern is a little more complicated, changing the pattern to pursue beauty. The filling material is exactly the amount of 10 50g molds; the crust material is the amount of 12 pieces. But making colorful patterns requires a lot of materials, so making 10 of them is just right
pastries Afternoon tea -
"The evening meal falls in love------" The white rabbit pounded the medicine and asked who he would have dinner with
Evening Dinner - White Rabbit Pounds the Medicine, Who Will I Have Dinner with? The weather is good today and I went to the bonsai garden to get a scene. The name comes from Li Bai's "Gu Lang Yue Xing". There is osmanthus on the moon, so it is filled with crystal osmanthus. There are four dishes in total, from collecting herbs, washing them, pounding them, to asking for food. The cooking method is the same as that of Suzhou.
Baking Snacks -
Pine Nut Corn Mooncake
Initially, I met a pastry chef and he gave me several classic mooncake recipes, such as Cantonese-style five kernels, bean paste, etc. Thanks to the teacher's guidance, I can still make mooncakes at home. Haha, just to brag. I make a lot of mooncakes by myself every year and give them to my relatives and friends. They are very popular. This year, because I have a baby at home, I don’t have much time, so I have only started making mooncakes now. Today's mooncake filling was developed by me based on my many years of experience in making mooncake fillings. I applied classic dishes to mooncakes. After 3 improvements, I finally finalized this recipe. Our whole family agreed that it was delicious, so I shared it with you as soon as the recipe was finalized. Friends who like it, please add a new recipe to your mooncakes. The pine nuts from the mountains and forests are the highlight of this mooncake. When you chew the pine nuts, the sweet and fragrant texture will give you a refreshing feeling.
Baking children -
【Purple Sweet Potato Snowskin Mooncake】---Zero-failure mooncake
During the Mid-Autumn Festival this year, I made Cantonese-style mooncakes four times, and there were about a hundred of them. Although I made so many, there were not many left at home. So later I made some ice-skin ones, filled with my favorite purple sweet potato filling and lotus paste filling. Snowskin mooncakes are not only easy to make, but also have less oil and sugar, so it doesn’t matter if you eat a few more. There are different ways to make snowskin mooncakes. You can fry the flour first and then knead it into a ball. You can also mix various raw flours first and steam them before making them. Compared with the two flavors, I prefer steaming the flour before making them.
pastries children -
![Full Moon Mid-Autumn Festival--------[Cantonese Style Bean Paste Mooncakes]](/11c3450f-7c95-4de8-93d7-69860484d67b.jpg)
Full Moon Mid-Autumn Festival--------[Cantonese Style Bean Paste Mooncakes]
I have never dared to try making Cantonese-style mooncakes for fear of failure, so I bought a mold last year and used only the mold to make snow-skin mooncakes. I finally tried it two days ago, and I didn't expect it to succeed the first time. If you don’t try many things, you will always find them difficult. Follow the steps step by step and it’s really not difficult. Invert syrup and water are all purchased online. If you don’t make them yourself, I will try to cook the invert syrup myself in the future. That will be the real DAY. I fried the bean paste filling myself. It’s granular. I don’t like bean paste that is too thin. It’s very dry. There’s not a lot of sugar. What you eat is healthy!
Baking children -
Transparent skin lotus paste and egg yolk mooncake
Cantonese-style mooncakes are of high quality with thin crust and large fillings. I was quite proud of making 2/8 skin filling from the beginning. Later, the information came back that there was less skin and more stuffing, so you couldn’t eat the skin. So I changed it to 4/6 and was happy to save time, effort and stuffing. Later, it was discovered that there is a theory of transparent skin. 1/9 Skin stuffing, my heart is pounding, but it’s the end of the Mid-Autumn Festival. This year’s pie war has not started yet, but it has already been included in the plan. Anyway, challenge the thin skin limit. The most classic lotus paste and egg yolk filling is as thin as cicada wings and transparent, almost naked.
Baking Mid-Autumn Festival -
Cantonese egg yolk lotus paste mooncake
Learn how to cook Cantonese egg yolk lotus paste mooncake with Baking and old man.
Baking old man -
Bean paste and egg yolk mooncakes
The Mooncake Festival has not yet come, but mooncakes have arrived. Are you ready? Let’s start making it😀
pastries Mid-Autumn Festival -
Four Colors Date Puree Snowskin Mooncake
The main reason why it is called snowskin mooncake is that it goes against the traditional way of making mooncakes. Because all traditional mooncakes are made of syrup, they are golden in color. Part of the raw material of snowskin mooncakes is glutinous rice. The mooncakes made from them have a white appearance. They are stored in the freezer and stored in the refrigerator when sold.
pastries Mid-Autumn Festival -
![Appreciate the Mid-Autumn Festival and enjoy the reunion ~ [Purple Sweet Potato Spiral Egg Yolk Crisp]](/3ed57d27-fdab-4004-9fe4-b841a0926071.jpg)
Appreciate the Mid-Autumn Festival and enjoy the reunion ~ [Purple Sweet Potato Spiral Egg Yolk Crisp]
Learn how to cook Appreciate the Mid-Autumn Festival and enjoy the reunion ~ [Purple Sweet Potato Spiral Egg Yolk Crisp] with Baking and Little fresh.
Baking Little fresh -
Crystal clear mooncake-----Crystal Purple Sweet Potato Mooncake
This mooncake looks very beautiful. In fact, the real thing is more beautiful than the picture. Xiao Xiong said that I always feel that I didn’t capture the transparent feeling in the photo, so this is the only way. It's very simple to make. While the weather hasn't cooled down yet, eating crystal-like mooncakes will make you feel like your whole body has cooled down. Tomorrow is the Mid-Autumn Festival holiday. How will you spend it? I wish you all a happy Mid-Autumn Festival. The skin material I made today is very simple, because only in this way can the mooncake be transparent enough. In fact, you can also add some milk, coconut milk and other ingredients to make it beautiful but not translucent. You can choose what you want.
Baking Mid-Autumn Festival -
Cantonese style mooncakes
Cantonese-style mooncakes are one of the famous snacks of the Han nationality in Guangdong Province. They are a folk Mid-Autumn Festival food in southern China, especially in Guangdong, Guangxi, Jiangxi and other places. They are a form of Mid-Autumn mooncakes. Cantonese-style mooncakes are famous all over the world. The most basic thing is its selection and preparation of ingredients. The craftsmanship is extremely exquisite, and its characteristics are thin and soft skin, beautiful shape, exquisite patterns, clear patterns, not easy to break, exquisite packaging, and easy to carry. It is a good product for people to give gifts during the Mid-Autumn Festival. It is also an indispensable product for people to eat cakes and admire the moon on the night of the Mid-Autumn Festival.
Baking Snacks -
Cantonese style mooncakes
The Mid-Autumn Festival is coming soon. I would like to share with you the mooncakes I made and teach you the detailed steps!
Baking Snacks -
Black Beauty Chocolate Mooncake
I used my favorite mooncake mold pattern and made my favorite mooncakes. I have an indescribable love for chocolate and always like to try all kinds of chocolate-containing delicacies. I fell in love with this chocolate mooncake after making it once. The slight bitterness of the chocolate and the sweetness of the red bean paste blend seamlessly. Everything is so perfect, as if it was meant to be. The recipe comes from Xiaoting Love Baking.
Snacks Mid-Autumn Festival -
Dew glutinous rice balls
Dew dumplings are a unique snack in Liuzhou, Guangxi. Different from traditional dumplings, dew dumplings are larger and are salty dumplings stuffed with meat. The round, fat and glutinous glutinous rice balls are filled with a mixture of starter, vermicelli, minced meat, and fungus. They are salty and slightly sour, and have a very unique taste. With the fresh soup, the spicy flavor is strong, which makes people's appetites bloom. It is a richer experience than eating ordinary sweet glutinous rice balls. In the cold winter, it’s so refreshing to have a hot bowl! If you like spicy food, you can add a spoonful of chili pepper to the bowl, which will keep you warm and sweaty in the winter! However, there is no clear explanation about the origin of the name "Lushui Tangyuan". I don't know whether the word dew describes the hard work of making this snack - the vendors have to put on frosting and dew to make and sell it in the early morning, or whether it describes the white and round glutinous rice balls, just like the clear dew in the morning. But no matter which interpretation, the meaning is long and beautiful, which can make people feel a trace of earthly and mundane interest.
Staple food Snacks -
Chocolate Pineapple Mooncake
The preparation and taste of this mooncake are a breakthrough compared to traditional mooncakes, and it is well worth a try. The recipe refers to Xiao Ting’s love for baking.
Baking Traditional food -
【Tomato Recipe】Chocolate Mooncake - unique flavor, mellow and rich
Every year, as the Mid-Autumn Festival approaches, the mooncake trend begins. There are so many kinds of mooncakes in sight. It’s really uneasy to use mooncakes bought from outside. It’s safer and more fun to make your own mooncakes. It’s very meaningful to give your family and friends a homemade mooncake during the Mid-Autumn Festival. This Starbucks mooncake does not use invert syrup, but uses chocolate sauce instead of syrup. This Starbucks mooncake is like a wheel, and the crust is also oily. It will become softer and sweeter after being left for a while.
Baking Festival customs -
【Cantonese style mooncake guide】
I don’t know why, this year, Shi Xin felt that time passed very fast, as if there were only a few days and nights, and it was almost the Mid-Autumn Festival in an instant. As early as half a month ago, the children started asking me when I would make mooncakes. As a mother, as long as the children want it, I want to give it to them. So I have done it several times this year. Cantonese-style mooncakes are Shi Xin’s favorite among all the Mid-Autumn Festival mooncakes, among which egg yolk and lotus paste rank first. The process of making Cantonese-style mooncakes does not seem very complicated, but it is also full of various small problems. Shixin is a person who pursues small perfection the most (actually, it is what everyone calls a little obsessive-compulsive disorder). Therefore, for a small mooncake, he will repeatedly toss its various proportions. For this year’s mooncakes, I changed the previous recipe again so that they won’t crack or shrink.
Baking old man -
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 -
French Cheese Cranberry Mooncake
Learn how to cook French Cheese Cranberry Mooncake with Baking and children.
Baking children -
The improved version of egg yolk cake that is so crispy
This year I started making mooncakes 20 days before the Mid-Autumn Festival, and until the Mid-Autumn Festival, I made a lot of various mooncakes. I haven’t made Soviet-style mooncakes yet because I think Soviet-style mooncakes have a lot of oil. It’s really scary to see so much lard that is rich in saturated fatty acids, so in When I made today's egg yolk cake, I reduced the amount of oil again and again. I thought it didn't matter if it wasn't very crispy. At least it was healthier. Unexpectedly, it turned out to be much beyond my expectation. It was very crispy, so crispy that it fell apart. There was no problem with reducing the amount of oil. It was very delicious and not greasy. Since the amount of oil is reduced a lot, it is a little more laborious to operate, but as long as you master the key points, it is not troublesome. The water-oil dough has very little oil, and the dough is relatively humid and a bit sticky. When making it, just apply a little oil on your hands and rolling pin and it will be easy to operate. The dough is soft and easy to roll after wrapping, which can reduce the relaxation time. A great recipe for reducing oil volume, highly recommended...
Baking children -
Lotus Paste and Egg Yolk Mooncake
Learn how to cook Lotus Paste and Egg Yolk Mooncake with pastries and old man.
pastries old man -
Glutinous Rice Double Sweet Potato Cake
I was very excited to go to the mall tonight and buy some food powder stuff. I picked purple and sweet potatoes and bought glutinous rice flour! After a busy night, I made this glutinous rice double potato cake! QQ Botan, it’s delicious and looks great!
pastries children -
Candy Snow Skin Mooncake
The Mid-Autumn Festival is approaching, and the mooncake season is here. I saw many seniors making various mooncakes, so I joined the mooncake-making team. Since I don’t have an oven, I had to challenge the simplest snowskin mooncake. This is the second snowskin mooncake I have made. As long as the materials are prepared and weighed, the steps are in order, and the instructions are followed, it is actually very simple. It is just a matter of time. I stood there for three hours.
Snacks 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 -
Cantonese style white bean paste mooncake
The moon is full on August 15th, and the whole family is reunited in front of the pavilion. At this time, the moon, autumn wind, and autumn scenery are all so comfortable and beautiful. Looking at the round moon in the sky and the beautiful family around us, how can we lack the mooncakes that symbolize beauty and reunion. . . . .
Baking children -
Snowskin mooncake
Learn how to cook Snowskin mooncake with Festival customs and Mid-Autumn Festival.
Festival customs Mid-Autumn Festival -
Crispy Bean Paste Mooncake
Learn how to cook Crispy Bean Paste Mooncake with Baking and Mid-Autumn Festival.
Baking Mid-Autumn Festival -
My favorite - bean paste and egg yolk mooncakes
I made snowskin mooncakes several times last year to give away, and I made bean paste mooncakes once to take home for my family to try, but I was practicing toasting during that time, so I didn’t pay much attention to the mooncakes, because I don’t really like mooncakes. But this year, I made them as a request, and I also gave them as gifts. My favorite mooncake is bean paste, which is filled with pure bean paste. I don’t know why I love it so much. I remember when I was a child, I often went to the canteen to buy it for breakfast. At that time, they were very small, costing 0.5 yuan each. I usually ate two for breakfast, and sometimes two also solved my lunch. There are about 10 boxes of mooncakes at home every year, but I can’t eat a quarter of one. I really don’t like eating them because there are so many of them containing lotus paste and five kernels. I originally planned to buy the filling directly from outside, which would save some effort, but the outside stuff was too sweet, so sweet that it made me feel sick. Last time I asked CC to give me the bean paste filling that I bought at Lianxianglou. A little bit of it was too sweet. When I was making the bread, my uncle said that I gave too much filling. In fact, it was just a little bit because it was too sweet. For everyone's health, I still can't save the effort, so just toss it.
Baking Mid-Autumn Festival -
Snowskin mooncake
During the Mid-Autumn Festival, I make mooncakes every day. Snowskin mooncakes are relatively healthy and more in line with my taste. They are soft and waxy, not greasy, and they still have a QQ feeling after freezing. They are great. For those who are afraid of fat and those who love to eat glutinous rice, this mooncake is the most suitable. There are various recipes for snow-skin mooncakes. I have tried several recipes before. I don’t know whether it was because I didn’t store it properly or the recipe was not good enough. The mooncakes I didn’t finish on that day became hard the next day. I finally found this recipe on TV and I was quite satisfied with it
Hot dishes Mid-Autumn Festival -
Cranberry mooncake
It’s the Mid-Autumn Festival again, the flowers are blooming and the moon is full. I wish you a long life and we can share the beauty of the moon thousands of miles apart. One moon cake is 50 grams, with 20 grams of skin and 30 grams of filling. A total of 19 pieces can be made.
Baking old man -
Custard filling
I made custard filling once last year, but the texture was rough and I wasn't very satisfied with it. I found a new recipe this year, and I was very careful every step of the way when making it. The result is still very satisfactory. At least it’s much better than the previous recipe!
Festival customs Traditional food -
Cantonese style white lotus mooncake
Lotus Seed Mooncake seems to be an unavoidable classic among mooncakes. When it comes to making mooncakes or giving mooncakes as gifts, it seems impossible to avoid it. In fact, I have long been tired of lotus seed mooncakes. I will eat them until I get tired of them, and then I will get tired of them. However, it seems to be a very strange feeling to make mooncakes without lotus paste filling. What's more, its audience is so broad. Just do it for another year. About the mooncake mold. In previous years, I used spring-loaded plastic molds. This year I plan to take a retro route and turn out the three-piece wooden mold and use it. In previous years, I thought the mooncakes made from it were a bit big, but later I discovered that they are actually not that big. The weight of the filled mooncakes does not exceed 50 grams, with an average of 40-45 grams, which is within the acceptable range. So, it doesn't have to sit idle anymore. Use a wooden mold to make mooncakes, knock it left and right, and pull out the cake dough. It has a unique sense of tradition. No wonder making mooncakes was called "making mooncakes" at that time. The mooncakes cut out of the wooden mold are cone-shaped, small at the top and large at the bottom. The surface is not as smooth as those made from plastic molds, but it feels like the mooncakes I ate when I was a child. But, at that time, there seemed to be no lotus paste filling, right? The classic at that time seemed to be bean paste. . .
Baking children -
Taiwanese Honey Mung Bean Paste Mooncake
For Taiwanese mooncakes, I have seen several different ways of making the crust. After much calculation, only the materials for this method were at hand. In fact, I have made Taiwanese mooncakes before, but I forgot which way to make them. Just pretend it has never been done before and everything is new. Pull in the mung bean puree with the skin on. Looking at that deep color, are you sure? Is this mung bean paste? But it really comes from mung beans. . . .
pastries old man -
Spicy shredded radish and pickles
The pickles I recommend to you today are simple to make but taste good. The prepared pickles are sweet and spicy, crisp, tender and fragrant. If you have time, you might as well make some for your family.
Hot dishes Pickles with soy sauce -
Pickled mustard and fresh meat mooncakes
It’s been a long time since the Mid-Autumn Festival and I just remembered that there are mooncake recipes in the photo album that I haven’t posted yet, so I quickly sorted them out and posted them😍
Baking old man -
Classic Cantonese-style mooncakes
When talking about mooncakes, I always think of Cantonese-style mooncakes. My favorite is lotus paste and egg yolk. I have been fond of it since I was a child. So this time I made lotus paste and egg yolk mooncakes. I used the mooncake mold from Xuechu. My favorite in this set is the super cute rabbit. Do you like it?
Baking Mid-Autumn Festival -
Beloved Snowskin - Beloved Fenheng, the most beautiful snowskin mooncake
Time flies so fast, and it’s autumn again in the year. My mother prefers to eat mooncakes, but the ones outside are too sweet to eat, so let’s make some delicious and beautiful snowskin by yourself.
Baking Mid-Autumn Festival -
Corn and meat mooncakes
I made fresh meat Su-style pancakes a few days ago, and half of the meat filling was left. Because it suits my taste better, I want to continue making it, but change the taste. I added some corn to make the stuffing and it was really more delicious. I ate two of them in one go before they were completely cooled
Baking children -
Homemade bean paste mooncake
I thought making my own stuffing would be healthier and without any additives. It would be fine whether I make bread or mooncakes, and I would eat it by myself. I have shared the recipe of red bean paste before. After I made it, I realized that the mooncake skin I made with stuffing will return to oil very quickly. I made it at night and the next morning the skin was a bit soft, so it was just right for dinner in the morning. My husband said it was delicious. My kids like to eat coconut stuffing, so I made two kinds of stuffing. It was fine on the third day, but it became very sticky on the fourth day, so it is better to buy stuffing for gifting.
Baking old man -
Coconut Snow Skin Mooncake
Coconut Snow Skin Mooncake
Dessert Mid-Autumn Festival -
Red bean paste mooncake
Mooncakes, as a special holiday delicacy, are not very healthy food. Although we try our best to make them in a healthy direction when making them, they will not look perfect if the amount of sugar and oil is not reached. So I think it’s more direct and practical to control your own consumption.
pastries Mid-Autumn Festival -
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 -
Cantonese style brown sugar date paste bean paste mooncake
I made a lot of mooncakes last year and I feel a little lazy this year and don’t want to move. But there is still some time before the Mid-Autumn Festival, so we will study it then. Regardless of whether you do preheating or not, you still need to stir-fry your own bean paste and make your own mooncakes for a long time. Fortunately, it tastes very good. Friends who like it can research it
Baking Afternoon tea -
Use an electric baking pan to make Soviet-style mooncakes
The skin is crispy and the fillings are delicious. Mooncakes made by yourself are safe, heart-warming and happy to eat, making the Mid-Autumn Festival sweet and sweet
Snacks Home cooking -
Matcha red bean mooncake
This is a peach-skinned mooncake. The white kidney beans are soaked overnight, soaked up with water to swell, and then peeled and cooked in a pressure cooker. It took three hours from boiling the white kidney beans to frying the stuffing and finally taking the mooncake out of the oven.
Baking Afternoon tea -
White kidney bean mooncake
The white kidney bean mooncake filling is fried half a month ago and kept in the refrigerator. It is less tiring to make the filling and cake separately. Compared with red bean paste, I prefer white kidney bean paste. It tastes lighter and relieves the sweetness of some mooncakes. My family all likes to eat pie crust, so I increased the ratio of crust to fillings to a ratio of 5:5.
Snacks Home cooking -
Mooncake filling: white bean paste filling
It's the Mid-Autumn Festival again, and I'm busy frying mooncake fillings again. Today's mooncake filling still uses platinum beans, a specialty of Yushan, Jiangxi. If you want to make white bean paste, you can also use large white kidney beans from the supermarket. Use a pressure cooker to cook it, then use a food processor to puree the beans, and then fry them in a pan. However, it is really physical work, so you must be mentally prepared! If you only put sugar in the bean filling, it will still be too dry, so you need to put some vegetable oil. Soybean oil, corn oil, or sunflower oil are all good. Peanut oil is not recommended because it will have a strong peanut flavor, and olive oil is not recommended because exceeding 80 degrees will destroy its nutrition. I used Jiusan sunflower seed oil, and the bean paste fried was very moist and had no peculiar smell.
pastries Homemade ingredients -
DIY snow skin mooncake skin
Have you ever eaten snowskin mooncakes? Legend has it that this was done by Sister Chang'e in Guanghan Palace. Let's learn it together.
Baking children -
Matcha filling snowskin mooncake
If you fall in love with matcha, there is no question. The highlight of our snowskin mooncakes is matcha. The difference this time is that matcha is added to the filling. These mooncakes were also made a few days ago, so I kept a few and packed the rest to give away. I always feel that no matter how much I make, I am not getting enough points. I have been working very hard to make mooncakes these days, but the strength of one person is too weak. The mooncakes produced are always a drop in the bucket. One person gives away more than ten or twenty mooncakes, and they are gone soon. Besides, I don’t have that much energy to make mooncakes. There are too many fillings and the wok is small. The finished product only has 500-700 grams of fillings. It takes at least an hour or two to make the moon cake fillings, cook them and fry them. After wrapping a plate of moon cakes, the fillings will be gone soon. Sweat! It’s not a good thing to know how to make mooncakes. Friends who are familiar with them but not familiar with them will take the initiative to ask for mooncakes. I give them or don’t give them. It’s not that I’m stingy and reluctant to give. It’s just that it’s really difficult for one person to give them all. Some friends who haven’t chatted once in a year asked me on QQ as soon as the Mid-Autumn Festival is approaching. Or friends or classmates who are far away ask me to send them mooncakes, and they are all classmates and friends who rarely contact me. There are so many people asking about mooncakes. Even if I make them all night long, it won’t be enough, right? It’s so difficult! What to do? I have a child to take care of, so I really don’t have that much free time to fry stuffings and make mooncakes and deliver them everywhere! Dear friends, please forgive me! It’s really not that I don’t want to give, it’s just that I’m really embarrassed. It is said that it will save a lot of trouble if you buy ready-made fillings, but there is no difference between the mooncakes made from the bought fillings and those on the market. Then you might as well just buy the mooncakes on the market and eat them. Why are you making them? The most important thing when giving a gift to relatives and friends is the sincerity. If you put your heart into it, people will feel it is more precious. Therefore, I have been making every mooncake with great care, and I also hope to give my loving mooncakes to every relative and friend I cherish, instead of buying ready-made fillings to fool you. Even if I have to buy fillings, I will buy them from a brand, and I will not pick out cheap ones. My principle is, either don’t give them away, or give them good ones.
Baking children -
Bean dregs and bean paste
Recipe from Hot Mom Yaoyao! The weather today is bad, hot and muggy, and it rained in the morning. Get some food! Give your body some motivation! Make your own soy milk every time. There are always leftover bean dregs, and some friends like to use them to make bread and steamed buns. But I found it troublesome until I discovered this recipe and shared it with my friends who like it! It’s easy and delicious! The original recipe is 100 grams of glutinous rice flour and 150 grams of bean dregs! It's about the same amount of food for one or two people. I doubled the amount to feed four to five people! Let's use our little hands. Let’s cook delicious food together!
Snacks Common dishes -
Coolness is coming——Snowskin mooncakes
I made this snowskin mooncake because I received a mooncake mold from Beo that day. My son said he wanted to eat mooncakes, so he made the snowskin mooncake in the midsummer before the Mid-Autumn Festival. Moreover, the appearance first gives people a cool feeling. It’s best to eat it freshly. If you really can’t finish it, put it in a crisper and keep it in the refrigerator. You should finish it in time the next day.
Staple food Home cooking -
Su-style fresh meat mooncakes
Fresh meat mooncakes are characterized by crispy skin, beautiful color, fat but not greasy fillings, and a crispy texture. They are the essence of Soviet-style pastries.
Festival customs Traditional food -
Two-color black sesame snowskin mooncake
Learn how to cook Two-color black sesame snowskin mooncake with Baking and cake.
Baking cake -
Cantonese style lemon and nut mooncakes
Cantonese Wu Ren mooncake has a unique taste, a long history, traditional taste, and is a well-known classic. The Lemon Wuren Mooncake introduced today inherits the tradition of Cantonese Wuren Mooncake, adding salty lemon and reducing ice meat, making it taste better and more refreshing. PS: 1. The following dosage is 50 grams and 16 pieces; 2. The finished product picture is just baked, it will be more beautiful after the oil is returned; 3. Mooncake skin: mooncake filling = 3:7
Baking children -
Sweet Potato Rice Noodle Cake
#TrustTheBeauty# Sweet potatoes contain more than 10 trace elements and are known as nutritionally balanced, inexpensive and high-quality health products. My family likes to eat sweet potatoes, especially the red-skinned and yellow-core varieties. They are usually steamed, boiled or baked. Come on, let’s change the method today. Mix sweet potato puree, glutinous rice flour and sticky rice flour together and steam them. After steaming, the sweet potato rice flour cake is soft and waxy, with a touch of sweetness, especially the golden color, but it is very tempting.
Snacks children -
Original snowskin mooncake
The annual Mid-Autumn Festival... This year's Mid-Autumn Festival is far different from National Day. I don't have to rush back to my parents' house, and I don't have to wait for the company to announce the holiday time. It's relaxing. Major supermarkets and stores are packed with people, all grateful for buying holiday gifts, and mooncakes are the first to bear the brunt. My parents repeatedly warned us not to send mooncakes home, so we didn’t bother to buy them. Then I thought about it, it wouldn’t be Mid-Autumn Festival without mooncakes, so I might as well make some snowskin mooncakes by myself.
pastries old man -
Conversion syrup#Cantonese style mooncake essential accessories#
Adhering to the principle of having enough food and clothing by doing it yourself, it is safe and healthy to do it yourself. Mooncake making reference Xiaopang’s handmade mooncakes
Private kitchen Mid-Autumn Festival -
Snowskin Mooncakes Easy for Beginners
Learn how to cook Snowskin Mooncakes Easy for Beginners with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
Pickled mustard and fresh meat mooncakes
Learn how to cook Pickled mustard and fresh meat mooncakes with Snacks and Mid-Autumn Festival.
Snacks Mid-Autumn Festival -
Pastry mooncakes
I always feel that Cantonese-style mooncakes are too greasy. If you happen to think so too, you might as well try this puff pastry mooncake and experience the feeling of being so crispy that it falls apart...
Baking Snacks -
Lotus Paste and Egg Yolk Mooncake
Although it is my first time to make mooncakes, because I have experience in making foods such as egg yolk puff pastry, it is not difficult to make mooncakes. With the correct proportions and the important baking time, basically novices can succeed. I took a photo without waiting for the oil to return, because I wanted to pack it up and send it to my family and friends. It was almost dark and the light was not very good, so it didn’t look very good, but the taste was very good.
Baking children -
Traditional Cantonese style lotus paste and egg yolk mooncakes
As of last night, I have made more than 200 mooncakes for the Mid-Autumn Festival this year, including Soviet style, Cantonese style, and snow-skinned ones. The most popular ones are Soviet style. Haha, I discovered that I love making Soviet style so much. I have made so many mooncakes, but I haven’t really tasted them. I joked with that person last night that I have made so many mooncakes this year that I don’t even know how they taste. The biggest feature of this year's mooncakes is that the ingredients are all made by myself, and even the fillings are slowly boiled and fried. I admire myself a bit. Judging from the feedback yesterday, everyone liked the snowskin mooncake the most this year, haha. At first, I was worried that people wouldn't like it and didn't dare to make too many. I didn't expect it to be so popular. It seems that I can try it again in the future. Ginseng baking quantity: 24 pieces Baking temperature: 180 degrees Reference time: 25 minutes
Baking Mid-Autumn Festival -
Jinsha Custard Mooncake
Take a bite and savor it carefully. It may be because of the addition of light cream. The whole filling is full of milky aroma, plus the finely beaten salted egg yolk, the taste is very rich, and you can't stop eating it. The whole family likes the unstoppable rhythm one after another. It’s a great souvenir for visiting relatives and friends during the Mid-Autumn Festival!
Baking children -
Red bean paste and egg yolk cake
We carefully select our own ingredients and make them purely by hand, with no additives. It’s so delicious and you can eat it as much as you want! A few minutes away from the streets outside.
Baking Good looks -
Five-nut filling
I usually like to make puff pastry snacks at home. It’s not easy to buy ready-made five-nut fillings, so I have to mix it myself. It’s actually very simple. I bought the sesame filling (black puff pastry) in the supermarket, put some nuts in it when I got home, mix it well, and it’s ready to use. As for nuts, you can easily cook them with a high-tech air fryer.
Baking Homemade ingredients -
Cocoa two-color snowskin mooncake
The name of the snowskin mooncake is a gimmick. In fact, part of the raw material is glutinous rice. Mooncakes made from glutinous rice have a white appearance. The production feature is that it does not need to be baked, the process is simple, and it saves energy. The taste is soft and smooth, slightly elastic, and the color is as white as snow. This snow-skin mooncake is salty and has a unique texture that breaks up the sweetness of the snow-skin mooncake.
pastries Home cooking -
Golden sand custard filling
Learn how to cook Golden sand custard filling with Homemade sauce and Mid-Autumn Festival.
Homemade sauce Mid-Autumn Festival -
Cantonese style mooncake (75g)
Learn how to cook Cantonese style mooncake (75g) with Baking and Mid-Autumn Festival.
Baking Mid-Autumn Festival -
Cantonese style five-nut mooncake
The changes in life are eye-opening. Nowadays, there are so many kinds of mooncakes, and the fillings are endless. It can be said that you can wrap whatever you like into the dough and bake it into mooncakes. The taste of mooncakes is no longer as simple as sweetness. These changes show that our lives are colorful. Eating mooncakes is no longer just a holiday, but more importantly, a reunion. In fact, the impression of mooncakes in my mind is still the five-nut mooncakes of my childhood. It was a luxury item that could only be eaten during the Mid-Autumn Festival every year! So today, in order to remember my childhood, I also DIYed a five-nut mooncake.
Baking children -
Egg yolk mooncake
Learn how to cook Egg yolk mooncake with Baking and Mid-Autumn Festival.
Baking Mid-Autumn Festival -
Purple Sweet Potato Snowskin Mooncake
Snowskin mooncakes are a must-make every Mid-Autumn Festival. I found that the purple sweet potato filling is the most popular. This year, I added a little color to make them more charming. The main reason is that this time the recipe is non-stick and does not require hand powder, so it looks more refreshing.
pastries Mid-Autumn Festival -
Cantonese traditional five-nut mooncake
Five-nut mooncake. This is a classic you can never tire of. Although, that year, I heard that it was criticized. Wuren is actually a very general concept. It can be a specific real number, that is, there are actually five kinds of nuts; it can also be an uncertain virtual reference, which only indicates that there are more types of nuts. On the other hand, even if the five kernels are the real five kinds of nuts. Which five kernels are different will vary according to the preferences of each family in each region. Therefore, although Wuren mooncake has a definite name, it does not have a definite taste. It will undergo endless changes as the fruit material changes. For some traditional and classic flavors, the taste of Wuren is often certain. For example, it is said that olive kernels must be used in traditional five-nut mooncakes in Guangdong - this should be related to regional products. Therefore, the traditional five-nut filling will have its own unique taste. Moreover, it seems that the price of olive kernels is higher than that of ordinary nuts such as peanuts and melon seeds. Therefore, it is said that any mooncake that uses peanuts and other nuts instead is called shoddy and cannot be considered authentic. However, peanuts are a must-have in five-nut mooncakes since I was a snack. For so many years, I have been eating inferior products. However, even such defective products are still loved by people. Olive kernels are not easy to find. Even a small amount is not worth going to Taobao. As a last resort, I have to replace it with peanuts, etc. and pass it off as inferior. Don't be superstitious about the formula. Dry first, then wet, oil first, then wine, and finally water. As a result, before the wine was poured out, the dryness and humidity of the filling were already ideal. If you add all the ingredients at once regardless of the actual situation, I'm afraid the filling will become soft and difficult to form. Thank you for being more cautious. If you're not in Guangdong, you can't eat five-nut mooncakes with olive kernels, but this unorthodox five-nut mooncake still tastes good.
Baking children -
Fresh meat mooncakes
The Mid-Autumn Festival is not far away. Seeing everyone making moon cakes, how can I not resist this scene? Fresh meat mooncakes are my family's favorite. I remember the last time I made them, the skin was a bit dry, but the fillings were well mixed, so the taste was still recognized by my family. I believe that many people especially like to eat fresh meat mooncakes. Anyway, my family is a meat-eating person. For mooncakes, fresh meat is definitely the first choice. This time I made 15 pieces, and they were not very big. I can eat 1 to 2 pieces at a time.
Snacks Traditional food -
Peach Mountain Skin Mooncake
Momoyama skin originated from Momoyama, Japan. It is secretly prepared from white kidney bean paste, egg yolk, milk, cream and other ingredients. It is famous for its delicate taste. Applying Momoyama cake crust to mooncakes has changed the tradition of using wheat flour to make mooncake crusts.
Baking old man -
Cantonese style lotus paste and egg yolk mooncake
For the health of your family, create delicious food with love! You can also make delicious mooncakes by yourself. The following recipe is about 10 pieces and 75 grams, you can double it if you make more!
Baking old man -
Pickled mustard and fresh meat mooncakes
The Mid-Autumn Festival is coming soon, and the streets are filled with the fragrance of mooncakes. All kinds of mooncakes are filled with shops. The most popular one for our family is the freshly made and baked fresh meat and mustard mooncakes. The amount of oil in the pastry is reduced, and the fillings are genuine. The freshly baked mustard mooncakes are fresh and crispy. It is an irresistible food temptation
Baking Mid-Autumn Festival -
Old-fashioned mooncakes with pulp and five nuts
My husband and I both like old-fashioned mooncakes. They are much crispier than the Cantonese style. We spent a lot of effort to get this recipe. If you like it, you can try it
Baking old man -
Matcha Red Bean Paste Snowskin Mooncake
These are the snowskin mooncakes I made a few days ago. They were all wiped out a long time ago. I only ate one. Now I get a headache when I talk about mooncakes, and I don’t have the passion I had in the past two years. Just frying the stuffing will cost you half your life. It saves a lot of trouble to buy ready-made stuffing, but the taste will be greatly reduced. The fun of DIY lies in the tossing. Dear friends, you can make mooncakes without an oven! The snow-skin mooncakes sold outside are ridiculously expensive and contain a lot of additives, which makes them uneasy to eat. Moreover, the fillings are too sweet and greasy. You can control the amount of sugar and oil by frying the fillings yourself. I finally bought a good matcha powder! The ones I bought before were all earthy in color, neither yellow nor green, which made me sad every time I used it. I could only drool looking at the green matcha color. As a result, I didn't dare to touch this thing for a long time. I bought 50G last time and it was useless until it expired. It had already been in the trash can. Baby Lu saw that these beautiful mooncakes were extremely rare, so she rushed over very quickly and grabbed one. I admit that I can never move as fast as him. Before I could react, she had already taken a bite, and then spat it out on the ground and said, "What a pain!" It’s hard! I said: If it’s bitter, don’t eat it, okay? You can eat something that’s not bitter, and give this one to mom. He refused to do it and tried his best to protect me from eating it. Then bite it and spit it out, and the mooncake is just wasted. After it was over, he cried loudly: Eat! Still want to eat! Sweat! In fact, adults don’t feel bitter after eating it, haha! When matcha meets red beans, there will definitely be a spark of love. Looking at this touch of green and smelling the light tea fragrance of matcha, I feel very comfortable and satisfied. In fact, I also fry the red bean filling myself. I will upload the filling recipe next time! I didn't mess around too much and fried four kinds of fillings!
Baking old man -
27’s Baking Diary—Puff Pastry Mooncakes (Inspired by Old Beijing Zi Lai Hong)
Learn how to cook 27’s Baking Diary—Puff Pastry Mooncakes (Inspired by Old Beijing Zi Lai Hong) with pastries and High-end.
pastries High-end -
Su-style five-nut mooncake
Learn how to cook Su-style five-nut mooncake with Mid-Autumn Festival and Mooncakes.
Mid-Autumn Festival Mooncakes -
Steamed mooncakes
I took these photos during the holidays, and I’m just sorting them out now. I’m so lazy. Hee hee ~ Mid-Autumn Festival on August 15th, enjoy the moon and eat moon cakes. Every time my family's steamed mooncakes are very popular, my children will say, "Mom, the steamed mooncakes you make are so delicious that they can't stop eating."
Snacks old man -
Egg yolk and bean paste mooncakes
The temperature has dropped slightly recently, so it’s time to bake the mooncakes! Big salted egg yolk, sweet bean paste, made by yourself, it is delicious, not greasy, not greasy, clean and hygienic! One of the foodies in my family doesn’t like sweets, but the mooncakes contain Jinqixiang salted egg yolks. The whole taste is sweet and salty when wrapped in bean paste filling. After taking a bite, I couldn’t stop. I said it tasted better than the ones bought outside and the egg yolks were solid. I even asked to take a few pieces to my work to share with my colleagues, haha.
Snacks Home cooking -
Five-nut mooncake
It’s the Mid-Autumn Festival, and it’s time to make mooncakes again. My husband likes the five-nut ones, and my son likes the lotus paste ones. If you want to be satisfied with both, make them both. Even if you are busy from morning to night, looking at the golden mooncakes baked out, I still feel happy! Packing boxes to give to friends is also a good choice
Baking Mid-Autumn Festival -
Cantonese style cartoon bean paste mooncake
Learn how to cook Cantonese style cartoon bean paste mooncake with Baking and old man.
Baking old man -
Purple sweet potato egg yolk cake
Seeing all kinds of sun-dried egg yolk cakes in the circle of friends made my sister miss it for a long time. Finally, she can eat her own egg yolk cakes. What’s more, the butter made with butter is more fragrant than lard, but of course the cost is higher. 😄😄
Baking Snacks -
Mooncakes with bean paste filling
Learn how to cook Mooncakes with bean paste filling with Baking and old man.
Baking old man -
Bean Paste and Lotus Seed Mooncake
Having an oven at home makes it easy to eat whatever you want, and you can eat mooncakes whenever you want. Haha, my friend told me that the filling is delicious. I couldn’t resist the temptation and bought some lotus paste filling and bean paste filling during the Double Eleven discount. My child said he wanted to eat mooncakes, so I came to try to see if the filling is delicious.
Baking Snacks -
Homemade snowskin mooncakes
It tastes better after being chilled in the refrigerator.
pastries Mid-Autumn Festival -
Double Yolk Lotus Seed Mooncake
This year I fried lotus paste and pickled salted eggs myself, from the skin to the filling. The leather recipe has been used for almost ten years, and its ductility and softness are very good. My mold is 150g, and I like to use a ratio of skin to filling of 2:8. The amount of skin can make 17 cakes. Because my lotus paste filling is only enough for 15 moon cakes, I only made 15 moon cakes. 1 measuring cup = 250ml 1/4 measuring cup = 60ml
Baking Mid-Autumn Festival -
Improved version of Cantonese-style five-nut mooncake
Five-nut mooncake is my family’s favorite mooncake. It is a must-make mooncake every Mid-Autumn Festival. A few days ago, I went to the Nutritionist Club’s Le Peng Academy to be a mooncake teacher. I reduced the oil and sugar in the mooncake recipe as much as possible, so that it doesn’t taste greasy at all and is much healthier than the conventional high-fat and high-sugar mooncakes. I control the skin and fillings between 3:7 and 4:6, which makes it easier for novices to operate. I personally think this ratio is more delicious. Let’s share how to make this mooncake... What I am sharing today is a recipe for 24 five-nut mooncakes. After the mooncake skin and five-nut filling were made, I weighed them as a whole, and then divided the weights by 24 to get the weight of a single mooncake skin and filling. The finished product was a 50-gram mooncake with 19 grams of mooncake skin and 31 grams of filling. I like mooncakes of this size. When baking, I use a relatively low temperature and the coloring is very even.
Baking children -
Cranberry Coconut Mooncake
Learn how to cook Cranberry Coconut Mooncake with Mid-Autumn Festival and Mooncakes.
Mid-Autumn Festival Mooncakes -
Jinsha Custard Crystal Mooncake
Learn how to cook Jinsha Custard Crystal Mooncake with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
Rose chestnut paste snowskin mooncake
Xuechu 50g mooncake mold 11 pieces
pastries Snacks -
Fruity meringue mooncake
There are also some jujube paste fillings and pineapple fillings. I originally wanted to use them for bread, but my nephew wanted to eat puff pastry. In order to satisfy him, and because I had never made fruity puff pastry mooncakes, I started making puff pastry again and completed this fruity puff pastry mooncake.
Baking Mid-Autumn Festival -
Chocolate Coconut Mooncake
Learn how to cook Chocolate Coconut Mooncake with Baking and children.
Baking children -
Make your own mooncake fillings--------【Smooth Mung Bean Paste】
I bought a pound of peeled mung beans some time ago and planned to make mung bean cakes. The Mid-Autumn Festival is coming soon, so I cooked mung beans and fried mung bean paste the day before yesterday to make mooncakes with mung bean paste. I haven’t eaten mooncakes with mung bean paste yet. I always make mooncakes with red bean paste. I like the fried mung bean paste very much. It has a very fragrant and smooth texture, delicate and soft. , I controlled the amount of sugar and oil very well. I made mooncakes yesterday and the oil returned well today. I have eaten two mooncakes so far. Friends, try my fried mung bean paste first. I will serve you mung bean paste mooncakes tomorrow. I am sure you will like it!
Dessert children -
2017 bean paste and egg yolk mooncakes
Learn how to cook 2017 bean paste and egg yolk mooncakes with Baking and Mid-Autumn Festival.
Baking Mid-Autumn Festival -
Steamed mooncakes
Steamed mooncakes change the traditional baking method and make them in a different way. The mooncakes are steamed in water, which is glutinous and fragrant. Mooncake~ I’m here to steam my love for you
pastries Mid-Autumn Festival -
Cantonese style mooncakes
Learn how to cook Cantonese style mooncakes with Snacks and Home cooking.
Snacks Home cooking -
Moon cake ~ lotus paste filling
The soul of egg yolk and lotus paste mooncakes.
Baking Mid-Autumn Festival -
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 -
Cantonese style bean paste mooncake
The Mid-Autumn Festival is here, and everyone eats mooncakes. Although my family doesn’t like to eat mooncakes, we still eat a few pieces to celebrate the festival. This year, I made several kinds of mooncakes and even gave them to my friends
Baking children -
Fresh meat mooncakes
The moon in the night sky is getting rounder and rounder, and the charm of Mid-Autumn Festival is getting stronger and stronger. During every festive season, we miss our loved ones even more. In the hearts of the Chinese people, the Mid-Autumn Festival is equivalent to the Spring Festival, symbolizing reunion. This year's Mid-Autumn Festival has another great meaning for me. This is my first Mid-Autumn Festival since I posted the recipe, and I learned to make mooncakes for the first time. . . The customs of the Mid-Autumn Festival vary from place to place, but mooncakes are common without exception. It is also a pleasure to get together with family and friends, admire the moon and taste moon cakes. . . Our parents had prepared lard for us a few months ago; there was a lot of flour left when making bread; and the minced meat was just mixed; it seemed that "Fresh Meat Mooncakes" were inevitable. ~(≧▽≦)/~La la la. . . .
Baking Mid-Autumn Festival -
Peanut and sesame filling mooncake
The pattern is not very clear, but the taste is very good. After checking, the main reason may be that the water in the mooncake skin is measured (1-3 ratio of edible alkali and water). I may have put too much water. I will continue to improve next time. It is all based on feeling. There is no scale, so there is no weighing, so it is not perfect.
Baking old man -
Potato-flavored snowskin mooncakes
Snow skin mooncakes start………………
Baking old man -
Lily Cake - Mid-Autumn Festival Reunion Pastry
Today is the Mid-Autumn Festival. I wish all the experts and team members in the food world a happy Mid-Autumn Festival. Today, let’s make a festive dessert [Lily Cake] to commemorate the festival, so that guests, relatives and friends at home can be reunited and reunited for a hundred years. This season is when lilies are on the market, which can bring nourishing and beautifying effects to the body in this hot summer. The efficacy of lily has been recorded for more than 2,000 years. It was first recorded in books such as "Shen Nong's Materia Medica", "Rihua Yu Materia Medica" and "Compendium of Materia Medica". Its nature is sweet and slightly cold, and it returns to the lungs. It can moisten the lungs and relieve coughs, clear the heart and calm the mind. It is mainly used to treat lung-heat cough, fatigue, palpitations, insomnia and dreaminess. It has been tested that lily bulbs contain colchicine and other alkaloids, as well as starch, protein, fat and other substances. With in-depth research on the chemical composition and pharmacological effects of lily, the range of lily's medicinal effects has become wider, and its main effects are as follows. [Anti-cancer] Lily contains many active alkaloids, which can inhibit the proliferation of cancer cells; it has obvious anti-cancer effects. Studies have confirmed that eating lilies can help strengthen physical fitness, inhibit the growth of tumor cells, and alleviate radiotherapy reactions. For example, adding barley can improve anti-cancer capabilities. [Enhance immune function] The proteins, amino acids and polysaccharides in lily can improve the body's immunity. [Sedation and Hypnosis] Lily contains lilytonin, which has sedative and hypnotic effects. Experiments have shown that taking Lily Decoction before going to bed every night can significantly improve sleep and improve sleep quality. [Anti-fatigue] Lily contains a variety of nutrients, such as minerals, vitamins, etc. These substances can promote the body's nutritional metabolism, enhance the body's ability to resist fatigue and hypoxia, and at the same time remove harmful substances from the body and delay aging. [Protect the gastric mucosa] Lily contains pectin and phospholipids, which can protect the gastric mucosa and treat gastric diseases after taking it.
pastries children -
Fresh meat crab shell yellow
Learn how to cook Fresh meat crab shell yellow with Baking and Pregnant women.
Baking Pregnant women -
Soviet-style mooncakes
Learn how to cook Soviet-style mooncakes with Baking and old man.
Baking old man -
Purple potato, red bean and coconut mooncake
Learn how to cook Purple potato, red bean and coconut mooncake with Baking and old man.
Baking old man -
Sweet snowskin mooncake
The Mid-Autumn Festival is not coming soon, and traditional mooncakes will be indispensable. Thinking of warming it up first, I made the recently popular snowskin mooncakes. It has low fat content, is sweet and waxy, and tastes delicious after being refrigerated. When I was mixing the dough, I was very useless and secretly ate it while I was mixing it! Paired with different fillings, it’s definitely a good start to this Mid-Autumn Festival! Like it? If you like it, give it a try too!
pastries children -
Egg yolk cake
Learn how to cook Egg yolk cake with Baking and old man.
Baking old man -
Crispy Five Kernels and Apricot Preserved Mooncakes
I'm sorry to post the recipe after so long after the release of the photo. Many netizens also provided me with a lot of reference opinions for the naming of this mooncake. One netizen said: It's so crispy, hehe, thank you to her. I'm really busy during this period. First of all, I welcome everyone to have more extensive exchanges with me. I am also a novice in baking, so I hope you can give me some advice. This mooncake is crispy and delicious, combining the sweetness of Cantonese-style mooncakes, the crispness of Soviet-style mooncakes, the deliciousness of five-nut mooncakes, and the sourness of fruit mooncakes. It is really a rare delicacy. The production process of this mooncake is also very simple. The art of baking is full of magic. When we bake with love, we will also gain full happiness and joy. At the same time, I would like to introduce the Xinjiang small white apricots used in this baking process. It is a very delicious fruit. You will definitely wonder where the small white apricots come from in the winter. Hehe, they are actually the dried apricots I brought back from Xinjiang. They are very sweet, slightly sour and have a great taste. This is also the special feature of my mooncake. I hope you like it! !
Baking children -
Memories from my childhood~Mooncakes
In my memory, every Mid-Autumn Festival, my grandmother and mother would be busy making mooncakes and dotting the mooncakes with red flowers. I still miss the busy and lively atmosphere!
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 -
Golden Cheese Mooncake
Mr. Wang Sen’s golden cheese mooncakes are golden in color and very tempting. Just a few words, seemingly simple. Although I don’t have the square mold, the set of cookie cutters I have on hand should do the job. It's just that it can't be made into a neat square, but can only be cartoon images with different shapes. It doesn't matter, it was originally meant to be given to a little friend. The batter is very soft and must be refrigerated to harden before it can be easily shaped. Put the mold into the oven and bake it together. I was originally thinking, should I wait for the cake base to cool before adding the filling and bake it, or should I add the filling and bake it immediately after baking? When the baking of the cake base was finished, I saw that a seam had separated the dough cake from the mold, and I felt a little confused. The filling was so thin, couldn't it flow out through that seam? Don't wait for it to cool down, just pour the filling directly. Maybe the heat will solidify the filling a little bit, thus preventing/slowing down the flow. Pour the filling as quickly as possible and put it in the oven. Overflow is inevitable, but it’s not too bad. After entering the oven, the temperature prevents the filling from overflowing. This cartoon golden mooncake actually looks realistic. Cool, refrigerate, and unmold carefully, but in the end you still can't avoid scratches on the edges. . . .
Baking children -
Cantonese traditional five-nut mooncake
Learn how to cook Cantonese traditional five-nut mooncake with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
It’s almost the Mid-Autumn Festival, so I tried making mille-feuille for the second time. Although it was time-consuming, it was interesting, with a hint of tea, a mouthful of mochi, and a mouthful of sweetness that I will never forget.
Isn't it almost the Mid-Autumn Festival? I've been researching various mooncake recipes these days. This is the second time I’ve made mille-feuille. It’s really time-consuming to make it once, so I think it’s more cost-effective to just buy it. I don’t really like salted egg yolk, so I used all-purpose mochi as the filling. Too much mochi was added, and they were all broken when baked, leaving few intact_(|3 ∠)_. But when I finally finished it, I still felt an overwhelming sense of accomplishment O(∩_∩)O. The amount of this recipe is 16. If you want to make less, you can halve the ingredients.
Baking Afternoon tea -
Mooncakes with bean paste filling
Mooncakes with bean paste filling
Baking children -
Osmanthus and Red Bean Paste Mooncake
It’s time to celebrate the holidays, so let’s make some mooncakes for the children to celebrate the holidays. Mooncakes can be used as desserts during class, so that the children can live and study sweetly. I wish the children to grow up healthily and happily!
Baking Mid-Autumn Festival -
【Chestnut and Cranberry Snowskin Mooncake】
Snowskin mooncakes can be said to be a model of non-traditional mooncakes. They have become very popular in recent years. Compared with traditional mooncakes, the ratio of oil and sugar is lower, and the fillings and shapes are more novel. I chose my favorite chestnut and cranberry as the filling. The filling I made is sweet and delicate, melts in the mouth, and is delicious when eaten directly~
Baking Snacks -
Lotus Paste and Egg Yolk Mooncake
I have eaten mooncakes with various fillings. This egg yolk and lotus paste is the best tasting among all the mooncakes I have ever eaten. The sweetness of the lotus paste and the richness of the egg yolk match so closely. How can you not give it a try~
Baking old man -
Cloud Leg Mooncake
It seems that I haven’t made cloud leg mooncakes in a year or two or three. There are too many mooncakes this year, so I just use the planned cloud leg mooncake fillings to make cloud leg mooncakes and then call it a day. There is no water in the original recipe, so I had to turn out the cloud leg mooncakes from previous years as a reference. So the planned 3:2 skin filling became about 2:1 due to the addition of water. But it doesn’t matter, the skin filling ratio of 2:1 will not appear to be less filling, and the cloud leg mooncakes are not thin-skinned and filled with large fillings. Something was going to happen that day, so I couldn't focus on the mooncakes undividedly. The fillings were filled before the dough was loose enough. I hope it won't be too serious. Referring to the baking temperature of Yunzu mooncakes in previous years, this oven always shows that the base fire is too high. According to the temperature settings in previous years, it should be just right, right? However, this oven is always unexpected. When the top and bottom settings are the same, the bottom fire is always too high. When the top and bottom settings are set to low, the bottom fire is always insufficient. The bottom of the cloud-leg mooncake failed to bake to the desired brownish-red color, and it was a bit impossible to continue baking the bottom, because the result of absent-mindedness was that the filling of the mooncake was exposed. Well, this year is not suitable for making mooncakes, so let’s stop there. . . . .
pastries old man -
Pumpkin Snow Skin Mooncake Filling
This mooncake filling is sugar-free and low-fat, so it won’t make you feel greasy even after you eat it. People with high sugar content can eat it with confidence.
pastries Mid-Autumn Festival -
Purple sweet potato filling mooncake
The Mid-Autumn Festival is coming soon, let’s DIY mooncakes together, make them yourself and eat them safely and deliciously.
Festival customs Traditional food -
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 -
Honey version of Mid-Autumn Mooncake
Most mooncakes use invert syrup. The syrup is too sweet and can easily lead to obesity. My mother is already very fat and likes sweets, so she tried using honey to replace the syrup. I tried it several times, but everything else worked fine except that it didn't return the oil. The five-nut filling feels a bit hard, but it is crispy when eaten open. Other fillings are acceptable, with moderate hardness and softness!
Mid-Autumn Festival Mooncakes -
Delicious homemade mooncakes
Mooncakes are one of my country's traditional delicacies, mainly used during the traditional Mid-Autumn Festival. They are also called harvest cakes, reunion cakes, etc. Making homemade mooncakes for the first time, from the process of kneading the dough, wrapping the fillings, pressing the mooncake dough, and baking, the moment the finished product comes out of the oven, I feel a sense of accomplishment.
pastries Baking -
Flower color rose mooncake
I originally wanted to use cranberries and other ingredients, but after seeing the mooncakes unveiled one after another, I thought hard for a few days and decided to use fresh roses from the balcony, nutritious and healthy fruits, and blueberry jam. This milky and coconut-flavored rose mooncake is not only delicious! With the blueberry flower color, it becomes very charming! (Actually, it would be so beautiful without adding the blueberry color: the entire mooncake is filled with red petal threads. It took a lot of time and patience to add this color). With additive-free mooncakes, children grow healthier and happier!
pastries Mid-Autumn Festival -
Black sesame bean paste mooncake
It’s the Mid-Autumn Festival and I’ve been making mooncakes for several months. Adding black sesame seeds to this mooncake with bean paste filling is healthier and more nutritious than adding egg yolk. Black sesame bean paste mooncake Ingredients: 200g Cantonese mooncake premix, 145g invert syrup, 45g corn oil, 715g black sesame bean paste filling; Decoration: 1 egg yolk, a little water, appropriate amount of cooked cake powder Tools: oven, steamer, small watering can, spatula, scraper, stainless steel basin, disposable gloves, kitchen scale, plastic wrap.
Baking Mid-Autumn Festival -
Cantonese style mung bean powder osmanthus mooncake
Everyone is pursuing healthy eating habits more and more. During the Mid-Autumn Festival, we will eat some mooncakes to some extent. I would like to introduce to you a healthy mooncake made of healthy mung bean powder, along with the preparation method. This recipe can make 9 moon cakes.
Snacks Mid-Autumn Festival -
Classic Red Bean Paste Mooncake
I used one pound of red beans to make bean paste filling and got 2 pounds of bean paste. I still had one pound of bean paste left. This time I made traditional bean paste filling mooncakes. In fact, mooncakes with bean paste filling are the best to make, simple and quick. As long as you make the bean paste, the rest is done in minutes. Since the bean paste has a high water content and returns oil faster than other fillings, you can basically eat it the next day, and the crust is very soft. The disadvantage is that it doesn't last long and goes bad easily, so it needs to be eaten within a week.
pastries old man -
Barbecued Pork Nut Mooncake
Learn how to cook Barbecued Pork Nut Mooncake with pastries and Baking.
pastries Baking -
Lotus Paste and Egg Yolk Mooncake
Learn how to cook Lotus Paste and Egg Yolk Mooncake with Baking and old man.
Baking old man -
To celebrate the holidays, make some matcha egg yolk cakes
The Mid-Autumn Festival is here in a blink of an eye. It seems that the Mid-Autumn Festival comes very early this year. The more than 200 moon cakes last year really made me dizzy. Therefore, I have been entangled for a long time, whether to make moon cakes, whether to make moon cakes, or not. . . . . . Okay, I decided not to do it. But, there must be something to eat during the holidays. Since you bought egg yolks in advance, let’s make some egg yolk pastries. I have never made pastry-type snacks, but I understand the basic principle. Shortening mainly involves the alternation of oil crust and puff pastry, taking advantage of the fact that puff pastry is solid at room temperature. After being heated at high temperature, the separation between the crusts is caused, forming stratification. Danish bread is very similar in Western baking, such as the common croissant, which is this type of puff pastry. The difference is that Chinese pastries use lard, while Western pastries use butter. Both lard and butter are solid at room temperature. Many people switch to vegetable oil for health reasons, which is okay, but the layering is not so obvious, and the crispy texture is still there. Egg yolk puff pastry consists of several parts, including oil crust, puff pastry, fillings and egg yolk, which must be prepared separately. The oil crust is a mixture of flour, lard, sugar and water. It is mainly used as the skin of the egg yolk puff pastry, especially the layered layer, which is all oil crust. Some recipes say light powder, and some recipes say medium powder. I think in order to have beautiful layers, it is better to use medium powder. Because the flour has a certain gluten content, it can ensure that the layers are clear and not broken. The pastry is wrapped in oil skin and separated from the oil skin layer by layer through multiple rolling and folding processes. The pastry is mainly a mixture of lard and flour, and some ingredients are also placed in the pastry. For example, the matcha I used this time can be changed to other ingredients. Fillings, commonly used fillings for egg yolk cakes include lotus paste filling and bean paste filling. There are finished products, and you can also fry them yourself. It is more troublesome to fry it yourself. You have to boil it first, then add oil and sugar to stir-fry. Basically, you have to stand at the stove for half a day once you make it. So I choose to buy ready-made fillings and choose a reliable brand. I chose Shunnan Jinzhuang, an old brand. It is low-sugar and not sweet. You can buy it according to your preference. For egg yolks, you can buy ready-made egg yolks, or you can buy raw salted duck eggs and crack them yourself. Of course, it would be better if you pickle the salted duck eggs yourself.
Snacks Good looks -
Custard Heart Mooncake
Learn how to cook Custard Heart Mooncake with Baking and Mid-Autumn Festival.
Baking Mid-Autumn Festival -
White bean paste mooncake
Learn how to cook White bean paste mooncake with Mid-Autumn Festival and Mooncakes.
Mid-Autumn Festival Mooncakes