Recipes tagged "Orange cake"
15 recipes found
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【Jiangsu】Jianhu Lotus Root Rice Balls
Lotus root rice balls are probably the most regional snack in my hometown, or the most distinctive dessert. I have loved it since I was very young. The cooking method is exquisite and the finished product tastes smooth and sweet. It is said that this was an imperial dish of the Qing Dynasty. After an imperial chef of the Qing Dynasty retired and returned to his hometown, he brought the method of making lotus root starch dumplings back to the Huduo area of my hometown. Then this palace snack spread in Huduo to this day. If you have tried its taste and texture, you will definitely feel its delicacy and sophistication. It is well deserved as an imperial dish! There is a saying that meat balls, fish balls, and lotus root balls are used together in the same banquet, which means connecting three yuan. Lotus root balls also have a beautiful meaning: Couples are made in heaven, and good marriages are made forever... The taste of hometown always carries something that everyone traces back to their origins, and sometimes it can directly touch a certain point deep in a person's soul. It can warm and soothe the heart that is sometimes confused and overwhelmed! Let it be safe and sound in the love and warmth of delicious food! I feel that delicious food is no longer the best compliment for food that carries memories. The best compliment should be: Yes, that’s the taste!
Snacks Huaiyang Cuisine -
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 -
Grilled pork
When I was a kid, I ate it as a side dish at banquets. The amounts below are for one bowl.
Staple food Brown sugar -
Winter Seed and Mint Filling
The Dongrong Wuren developed last year is very effective. There is a pile of winter melon puree left, frozen in the refrigerator. I was too lazy to make winter melon puree this year, so I decided to just make do with this one. Looking at the house, there are all kinds of nuts, preserved fruits and dried fruits. I got excited and decided to have a winter yong mince filling. However, the most painful thing about making mooncakes is not frying the fillings or making the mooncakes, but making the mince filling. All the ingredients were weighed and chopped one by one. I regret that. I was really asking for trouble. Fortunately, there are only a dozen or so ingredients at home. Any more would make my hands cramp. However, this is just a prelude. Entering the recipes has to be painful again. This is probably the mooncake recipe with the most ingredients that I have ever written.
Homemade sauce Brandy -
Classic Chaozhou cuisine Black-roasted ginkgo
Baked ginkgo is a dish that often appears at various banquets. Chaozhou wedding banquets usually include two beets, which are called sweet at the beginning and sweet at the end. The roasted ginkgo is sweeter and tastes sweet, and the sweet soup is sweet at the end. The traditional ingredients include ginkgo, tangerine cake, and diced white meat (the transparent one after cooking is called glass meat). The ingredients I present to you today are different from the traditional ones, but in general they are similar.
Hot dishes old man -
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 -
Su-style five-nut mooncake filling
Friendly gift. In fact, it is a failure of Cantonese five-nut filling. It's good to make Soviet-style mooncakes, but unfortunately no one eats the skins of Soviet-style mooncakes, so there's no way to use it. However, after thinking about it later, I could actually make Soviet-style mooncakes and give them away. I don’t like to eat it, but there are other people who do. I would like to record it here for future reference.
Home cooking Homemade sauce -
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 -
Cantonese traditional five-nut filling
It is said that olive kernels must be included in the fillings of traditional Cantonese five-nut mooncakes. In order to reduce costs, many small factories often use peanut kernels instead. However, there are no olive kernels here, and I have never seen them before. Even if I had seen them, I wouldn’t recognize them. Then the only option is to replace it with inferior quality and use peanut kernels. I was very confused about the use of a large amount of ice meat in this recipe, but despite my doubts, I still followed the original recipe. Just be careful when adding liquid ingredients, a small amount and many times to avoid pouring it all at once and causing the filling to be too soft. Sure enough, the amount of vegetable oil and water in the original recipe was useless, and only half of the wine was poured, so it could be formed into a ball. Just don’t use it.
Private kitchen Cake powder -
Chaozhou-style double rice dumplings
The recipes that were not posted last year are now available for your reference this year. The rice dumplings in the Chaoshan area like to have both salty and sweet ingredients. There are many kinds of fillings. I just chose the ones I like.
Private kitchen Dragon Boat Festival -
Five-nut mooncake
Learn how to cook Five-nut mooncake with Baking and old man.
Baking old man -
Five-nut ham stuffing
Ham mooncake filling, recipe adapted from Mr. Shi Shang. There is more nut content, so I didn’t dare to add all the red soy sauce according to the original recipe, for fear that the color would be too dark. At least the current colors are satisfactory. Rich nuts and salty ham are mixed with sweet nut fillings. The salty and sweet flavors complement each other. Colored with red soy sauce, it looks more appetizing. Just try it, it's quite fragrant.
Preparing meals Almond -
Winter Seed and Osmanthus Mint Filling
Expanded version of Wuren stuffing. I used all the nuts and dried fruits at hand, turned rose jam into osmanthus jam, and added the golden autumn cinnamon fragrance - that day, I suddenly discovered that inadvertently, the trees on both sides of the road were filled with gold and silver, and the fragrance was flowing all the way. . . . I once heard that Wuren stuffing has been sold out. But it's just a legend. As far as the eye can see, it is still an immortal classic. Expand it, change it to cinnamon, and use the softness of winter melon puree to improve the slightly hard taste of pink flour. . . In the past, the Dongrong Wuren was pretty good, and I believe the Baiguo this time is not bad either.
Homemade sauce Almond -
Simplified version of Yao Zhu moon cake
I happened to have Yao Zhu, so I took out the Yao Zhu mooncake I had made before, cut out many of the fruit ingredients, and used the most common walnuts and peanuts to make a simple version of the Yao Zhu mooncake. It seems to be no less good. . . .
Baking Alkaline water -
Cantonese style five-nut mooncake
As a Cantonese, my snack has always been Cantonese-style mooncakes. I used to eat mooncakes with egg yolk and lotus paste. I never ate five-nut mooncakes because they were so unpalatable. Since I started baking, I have been working hard to let my family eat healthy bread and cakes without additives. The same is true for mooncakes. Egg yolk and lotus paste mooncakes are easy to make, but my parents only like five kernel mooncakes, so I have been working hard to make five kernel mooncakes that they like. The five-nut mooncakes bought outside will add ice meat to increase the oily texture of the filling, and a lot of flour will be added to soften the five-nut filling. However, I don’t want my parents to eat it too oily, and I don’t want to eat all the flour in every bite. Because of this, the ones I made before were always eaten. My parents disliked it, but after adding and subtracting a little bit of the fillings, I finally made a five-nut mooncake that satisfied them. Even me, who never eats five-nut mooncakes, would eat one, two, or three of them. Now I will share the recipe with everyone.
Baking Cooked glutinous rice flour