Recipes tagged "Sugar winter melon"
15 recipes found
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Wuren small meal bag
The five-nut meal bag is a good choice for people who don't like sweets. It is salty and sweet, suitable for all ages, and can be used for breakfast, afternoon tea, etc. PS: The main ingredient is dough ingredients, and the seasoning is five-nut filling. Egg wash is used to coat the surface when baking.
Baking old man -
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 -
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 -
Southern Milk Cake
Nanru pancake is also called chicken pancake. Because of the delicious taste of Nanru, it is called Nanru pancake. It is a famous snack in Guangdong. It is sweet and salty, sweet and crispy. Take a bite and hear the crunch. After a few more mouthfuls, you can gradually distinguish the spiciness of garlic, the freshness of Nanru, the oily aroma of sesame, and the sweet aroma of fat... The biggest feature of Nanru pancake is that it is intriguing.
Baking children -
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 -
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 -
Eight Treasures Spring Rolls
Learn how to cook Eight Treasures Spring Rolls with Snacks and Apple cider vinegar.
Snacks Apple cider vinegar -
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 -
Barbecued Pork Nut Mooncake
Learn how to cook Barbecued Pork Nut Mooncake with pastries and Baking.
pastries Baking -
Salt and pepper stuffing
Can Cantonese-style mooncakes also have salt and pepper flavor? I haven't noticed this. However, this flavor of mooncake is a must-have for Sichuan and Chongqing mooncakes. I had been thinking about this flavor last year, and I continued this year by borrowing the recipe of Cantonese-style pepper and salt mooncake fillings to prepare a special mooncake. However, the traditional filling recipes in this book seem a bit unreliable. First, the five-nut filling cannot use up all the liquid ingredients, and the salt and pepper filling also encountered the same situation. Thanks for being extra careful, otherwise the filling would have been watery.
Hot dishes Cake powder -
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 -
Cantonese style winter paste and five kernel mooncakes
After carefully tasting and pondering the recipe of the current five-nut mooncake, I boldly tried it and it was a very successful creation. Instead of copying the previous recipe, we changed it into a true five-nut mooncake - five types of nuts, the five most common and most easily available. Instead of cooked flour or cake flour, winter melon puree acts as a filler here, making the mooncakes smoother and more elastic than traditional five-nut fillings. The last mooncake of the year. And all the unfinished thoughts can only be left until next year. . .
Baking old man -
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