Recipes tagged "Mochi"
8 recipes found
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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 -
Egg Mochi
Across Taizhou, some mochi are always prepared before the Chinese New Year as a Spring Festival food. They can be preserved for a long time by soaking them in water. Each family also has different ways of eating it, among which egg mochi is one of the more popular ones. It is simple to make and delicious. The heated mochi is as soft as cotton, and with the addition of eggs and chives, the taste is fragrant, glutinous, soft, smooth and delicate.
Snacks Fujian cuisine -
Fried egg mochi
Learn how to cook Fried egg mochi with Staple food and Home cooking.
Staple food Home cooking -
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 -
Brown sugar mochi rolls
Learn how to cook Brown sugar mochi rolls with Staple food and Home cooking.
Staple food Home cooking -
Fried mochi with eggs
This is a specialty snack in my hometown.
Quick dishes Cabbage -
【Taizhou】Mochi
During the Chinese New Year, make mochi. Mochi is a must-have New Year gift for people in Xianju. Before the New Year, several families in the yard will gather together and invite a few able-bodied relatives and friends to make mochi. The glutinous rice is soaked for a day in advance, and the soaked glutinous rice is steamed in a rice steamer. A stone mortar is placed in the courtyard, and the steamed glutinous rice is poured into the stone mortar. Two people pound and stir; one stands and the other squats. The stirrer smears the pestle head with water from time to time to prevent it from sticking, and at the same time turns the glutinous rice balls, which is a very tacit understanding. Beat in this way until the glutinous rice becomes a very chewy, pliable mochi ball. Then put the mochi dough on a large chopping board sprinkled with corn flour, roll it into thick slices with a rolling pin, and cut it into small pieces with a knife. The hand-pounded mochi is soft and delicate. After cooling for a few days, it can be soaked in winter water. Changing the water frequently can preserve it for a long time. Before cooking, heat the mochi in a pot until soft, stir-fry the fillings, then wrap the fillings in the mochi and make it into a round cake. It is easier to flip it over and stick it on both sides, then put it in the pan and fry until brown. The outside is crispy and the inside is soft and waxy. With the fragrant filling, it is very delicious and very filling.
Snacks Zhejiang cuisine -
【Taizhou】Brown sugar mochi
Crispy on the outside, soft on the inside, fragrant, sweet and glutinous, a nice little snack
Snacks Brown sugar