Recipes tagged "Oil-free white bean paste"

5 recipes found

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
Momoyama Rose Bean Paste Mooncake

Continue with the Momoyama mooncakes. I originally wanted to use the color of red yeast rice to match the rose filling. However, when I added half of the red yeast rice powder, I felt that the red color was too red. If I continued to add it, it would become a deep red. I had an idea and picked up purple sweet potato powder to mix the color. When the two are combined, it becomes a deep rose red. It might look better if the dough wasn't so wet and not as dark. A dark rose, but unfortunately not enough light.

Baking Brandy
Pumpkins and confections

In those years, I was amazed when I saw the exquisite Japanese-style snacks, and I couldn't figure out how they were so exquisitely crafted. Detailed explanation of how to do it is hard to find. Later, I accidentally bumped into Mr. Shishang's house and carefully collected it for two or three years. I have always believed that exquisite production requires a calm mind, while large-scale limited-time production will only make people rush forward and make it difficult to calm down. That kind of exquisiteness requires unhurried leisure. Steal half a day's leisure. Take advantage of the Mid-Autumn Festival and pumpkin fillings to start experimenting with wagashi. Pumpkin powder is used for coloring, but unfortunately there are no pumpkin molds. The shapes of the pumpkins are different, but they look pretty good and taste really good, but they are a bit sweeter. . . .

pastries Dessert
Mung Bean Paste Matcha Tea Towel Twist

One of the Japanese fruits. It's very simple to make. Looking at the remaining mung bean puree, I felt a little overwhelmed. Suddenly I had an idea, Japanese confectionery would be good. Taking advantage of the excitement brought by the success of pumpkin wagashi, turn this mung bean puree into wagashi and tea towel twists. It is simple and effortless. Matcha skin, combined with mung bean filling, can make up for the shortcoming of not being able to make the mung bean paste green. I was reluctant to add more matcha powder, fearing that the color would be too dark. However, the color was a bit unexpected, with a bit of greenish gray, not the green as expected, and it was far different from the green of matcha fruit on the market.

pastries Afternoon tea
Milky golden mooncake

I copied the golden stuffing, but I didn’t want to make the legendary golden cake. I then thought about making golden mooncakes - the yellow version of the Momoyama mooncakes I made that year. Momoyama mooncakes are actually filled with stuffing. Unfortunately, the egg yellow was light and I couldn't get the golden color I wanted. It's a light golden color at best. The boundary between skin fillings is not as clear as one would like. As expected, the filling also increased the humidity due to the mixing of butter, which caused the crust to crack slightly during the baking process. It seems pretty good, but in the end. . . . Not too successful.

Baking Mid-Autumn Festival