Recipes tagged "White bean paste"
30 recipes found
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Dabai yogurt chiffon cake
I prefer yogurt-flavored cakes when I eat them at home. If I eat too much cream, I will get tired of it. Also, I can’t use up a large box at a time. Sometimes when I’m busy, I forget to use up the leftovers quickly and they spoil. There are no brands I like in small packages, so I often use thicker yogurt instead of cream. The sour taste just balances the sweetness of the cake, which also adds a lot of health benefits.
Baking children -
Sweet Potato Salad
Learn how to cook Sweet Potato Salad with Foreign cuisine and Salad.
Foreign cuisine Salad -
Rose Cookies
Rose biscuits are gorgeous and delicious.
Baking Good looks -
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 -
Brown Sugar White Bean Cranberry Muffins
Every time I make other recipes, there will be extra bean paste when I need to make homemade white bean paste. When I really don’t know what to make, I thought of making brown sugar bean paste muffins, paired with sweet and sour cranberries. The sweet and sour taste is well balanced and I won’t get tired of it at all. It couldn’t be better!
Baking children -
Bean Paste Decorated Cup Cake
The oven used is ACA's ATO-E38AC voice smart electric oven, and the mold is a Xuechu paper cup with a bottom diameter of about 4.5 cm. The marked dosage is for 12 waterless sponge cake bases and 3 bean paste decorations. The color is made from purple cabbage juice, and the bean paste used for decoration is water-based white bean paste.
pastries Baking -
Steamed Cake with Raisin and White Bean Paste
Teacher Meng’s steamed cake with white bean paste. I have always been confused, is this white bean paste a sweet white bean paste used for filling? Or is it just boiled white cloud beans and pureed? White bean paste is actually readily available, but it doesn't have much sweetness. It's white cloud beans boiled into puree. Just think of it as Teacher Meng's white bean paste. Reduce sugar habitually. Although my white bean paste is not sweet, I still feel that Teacher Meng uses too much sugar. If the recipe uses sweet white bean paste, wouldn’t it be even sweeter? After all, it was tasteless white bean paste, so I didn’t dare to reduce it too much, just a little bit symbolically. I don’t have honey red beans, and I don’t like the sweet honey red beans. Why not replace it with raisins, which are sour and sweet, so they should be good too. If you don’t have a 10cm diameter and 3.5cm high mold like Teacher Meng, it would be easier to make a big cake using a 6-inch round mold. Discount proportionally to the amount, a 60% discount. When it comes to mixing the batter, I suddenly think about it, eh? This cake turns out to be oil-free and water-free. . . . Just what I wanted. . .
Baking Snacks -
Matcha egg yolk cake
I won a lucky prize of matcha cake during the event. I went to a relative's house and promised to give it to a child, but received an apron. The child was very unhappy, so I made this matcha egg yolk cake. There were only 4 salted egg yolks, and I chose white bean paste as the filling for the rest. It was really good, sweet and glutinous, crispy and fragrant. The children liked it very much. It finally comforted the child's injured heart!
pastries Baking -
Red bean paste and orange cake (6 inches)
The cake made with orange tastes great
Baking Cake flour -
Colorful bean paste biscuits
Learn how to cook Colorful bean paste biscuits with Baking and Dessert.
Baking Dessert -
Snowskin White Bean Paste Mooncake
I like the smooth and pure appearance of snowskin mooncakes, its clear patterns, and its soft, waxy and light taste, snowskin mooncakes with white bean paste.
Snacks Corn oil -
Rose nut filling
Every day is new. Although the same things are repeated day after day: fetching water, chopping firewood, and eating. If the essence of life is a kind of creation, then the repetition of the same thing is no different from death. One cannot step into the same river at one time. We die at night and are reborn at dawn every day, without the memory of past lives... - Inscription: The changes in rose bean paste filling. This time I used another bottle of commercial rose jam. It's a bit strange: instead of the petals that can be seen in the usual rose jam, it's more like those jams that are stirred into a puree and are rich in gum. Will the petals be rich in pectin like apples? Very suspicious. However, whether this is the original case or a later addition. The presence of gum will undoubtedly contribute to the texture of the filling. Simple rose flavor, fragrant in the mouth. Will it feel monotonous after eating too much? Add some nuts to add firmness to the softness.
Preparing meals Corn oil -
Sweet Potato Bean Paste Dumpling
I made it according to Teacher Kong’s pumpkin cake, except I only had sweet potatoes at home, so I changed it to sweet potato puree! It’s steamed using UKOEO’s steam oven! Steam at 110 degrees for 15 minutes and it’s ready!
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 -
Red bean paste and rose cookies
Learn how to make bean paste and rose cookies from the famous teacher Yuchi Taohong! I saw this biscuit posted by my teacher on Weibo early in the morning, and I couldn’t move. The key thing is that I have all the ingredients at home, and this is just the perfect way to show off my decorating tip that I haven’t touched in more than a year! Start without making breakfast! It’s so amazing when it’s done. It looks amazing. It’s a great gift to give to someone during the Spring Festival. It’s very festive! Valentine's Day is coming soon, so it would be nice to give it to a friend. The method is not complicated, as long as you know how to decorate flowers. The taste is also very good, crispy and fragrant.
Baking Clear water -
Red bean paste cookies
This bean paste cookie is low in fat and sugar. It is very suitable for people who love desserts and pay attention to health. It also has a beautiful and cute shape.
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 -
Date and kidney bean rolls
There was still part of the date paste filling in the unsealed package, so this time I made a kidney bean roll to dry it out. My family doesn't seem to be very interested in sponge cakes, so this one should be popular. Anyway, I like it, but it’s a bit sweet
pastries Snacks -
Chestnut steamed buns (Japanese-style baked confectionery)
It’s been a month since the Mid-Autumn Festival. Do you still have any leftover mooncake fillings from making mooncakes at home? Freezing them in the refrigerator takes up too much space, and wrapping them in mooncakes is too greasy. So today I will introduce to you a way to use up leftover mooncake fillings, a delicious and cute Japanese snack - chestnut steamed buns. Although it is called steamed bun, it is actually not the staple steamed bun we often eat, nor does it need to be fermented. It is a baked Japanese snack, which is also a type of wagashi. In many bakeries in Japan, you can find this kind of yakiniku confectionery stuffed with chestnut puree + white bean paste. The shape is also made into a chestnut shape, but most of them are in the original color. I replaced some of the flour with cocoa powder and the color was more like chestnuts. Crispy on the outside, sweet and soft on the inside, very delicious. Compared with ordinary Cantonese-style mooncakes, it has lower sugar and oil content and less sweetness. In addition, you can eat it after baking without waiting for the skin to return to oil, which is very convenient. Let’s take a look at how to do it next. (The marked dosage can make 8 pieces, 50 grams each)
Dessert Afternoon tea -
Purple Sweet Potato Yam Cake Elegant Food
Learn how to cook Purple Sweet Potato Yam Cake Elegant Food with Afternoon tea and Purple sweet potato.
Afternoon tea Purple sweet potato -
Bear cake
Tomorrow is a family dinner, and I made a bear cake for the third generation of children. In fact, it was mainly for decorating the bean paste and butter frosting. I used a recipe online with a 1:1 ratio of bean paste and butter. The mixed bean paste and butter frosting is really not greasy! I was too lazy to make the cake embryo. I used the cake roll recipe and increased the amount myself. I baked a three-function gold plate and a three-function small Barbie mold!
Baking Cake flour -
Peach Mountain Skin Mooncake
Momoyama mooncake skin is made from traditional Japanese golden Momoyama skin and has a unique flavor. Momoyama skin originated from Momoyama, Japan. It is secretly prepared with white kidney bean paste, egg yolk, milk, cream and other ingredients. It is famous for its delicate taste. Applying Momoyama cake skin to mooncakes has changed the tradition of using wheat flour to make mooncake skins. Today's Momoyama mooncakes are richer in color and have more types of fillings! I happen to have a bag of white bean paste left at home, which I originally bought for decorating flowers, so let’s try making peach bark yourself!
Baking old man -
Parmesan Cranberry Crisp
The golden skin has clear layers, and the special cranberry cheese filling is sour and sweet. The surface is sprinkled with cheese powder for baking, which is refreshing and not sweet!
Baking Butter -
Flower honey cake
I often look at what kind of honey cakes and water-free cakes are sold in small shops outside. Over the years, the only cakes I have made are sponges and chiffons, so I wanted to try a new recipe. I happened to have a lot of honey at home, so I made a honey cake to try. The recipe was from Junzhi. The cake made with white sugar and honey felt too sweet. I don’t know if the amount of honey can be reduced. I will try it next time when I have time. The small cakes baked with Changdibao ManCRTF32K were evenly colored and did not crack, which is good!
Baking children -
【White Plum Jade Pot】Snowy Bean Paste Buns
A good pot is worth a thousand pieces of gold, and the deep love will be remembered in the heart. It is advisable to drink the wine as much as you can, and ordinary people will become immortals once drunk.
Staple food Home cooking -
Sesame roll
It is said that sesame rolls are one of the four delicacies in the Mongolian relatives' banquet set by the Qing emperor to entertain the Mongolian relatives who married into the royal family. The osmanthus-flavored sesame rolls are delicious, but I didn’t stick to the original idea of reducing the osmanthus sauce to 20 grams, and it still tasted a little sweet.
pastries Snacks -
Cantonese-style mooncakes with white bean paste and cranberry
Before the Mid-Autumn Festival, I was busy making mooncakes with various fillings, and after the Mid-Autumn Festival, I was busy sorting out various mooncake recipes. By the way, this Cantonese mooncake with white bean paste and cranberry filling is my favorite. White bean paste is a specialty of Mr. Yushan, his hometown in Jiangxi Province. It was even a tribute in the Qing Dynasty. It was specially brought by people from his hometown in Jiangxi. It can also be steamed and eaten with rice. I have already explained how to make white bean paste in the previous recipe. This time you can use it ready-made and combine it with dried cranberries to make a sweet and sour mooncake filling. It is really unique. This recipe is based on the recipe of Xinliang mooncake powder with slight adjustments. The amount of the recipe is calculated based on the ratio of 3:7 for the scalp of the 50g mooncake mold and the filling. 40 pieces can be made, and the amount of filling can be made for 20 pieces. If you want to make the same amount of skin and stuffing, you can increase or decrease it based on this recipe.
Baking children -
Purple Sweet Potato, Poria and Kidney Bean Cake
I already had the intention, but I just ate too much during the Chinese New Year. As the snacks decrease little by little, it’s time to start cleaning out the refrigerator. Purple sweet potato puree was the first to be eaten, and its destination had already been arranged for it. The basic white bean paste has no sugar. After adding the Poria cocos, it has a faint Poria cocos taste. I guess you will not be used to it. Add a little powdered sugar and adjust it.
Baking Poria powder -
Bean Paste Decorated Cake
Learn how to cook Bean Paste Decorated Cake with Good looks and Creative dishes.
Good looks Creative dishes -
Chinese Valentine's Day customized breakfast
In addition to being a traditional begging festival, Qixi Festival is also popular among modern people as Chinese Valentine's Day. On this day, you can express your love to the people you like. Just like the Cowherd and the Weaver Girl, who only meet once a year, there must be endless sweet love words to say. As a housewife, in addition to tea, rice, oil, salt, sauce, vinegar and tea every day, she only has her husband and children. Luxurious romance is not economical enough for us! So there are thousands of ways to express love, not necessarily through words or expensive gifts. Making a love breakfast yourself is more sincere! When I was pregnant, Dad Chen bought me a soymilk machine in order to make my morning meal more nutritious. At that time, having a soymilk machine at home was pretty cool. I could feel a deep sense of happiness when I drank soymilk every morning. During my pregnancy, with the company of the soymilk machine, I ate well every day and was in a good mood. The baby I gave birth to was as fat and cute as an angel. At that time, The soymilk machines at that time still had a transparent barrel, and the technology was not as advanced as it is now. The soymilk produced needs to be filtered out, which is very wasteful, and the filter is also very thin and difficult to clean. Now the little angel is 8 years old, and the soymilk machines are constantly being updated. The technology is becoming more and more advanced and mature. When talking about soymilk machines, everyone will think of Joyoung, and now Joyoung no longer needs it. The bean dregs are filtered. The new wall-breaking technology can directly grind the dried beans very finely, fully releasing the nutrients in the ingredients, which are better absorbed and utilized by the human body. The soy milk produced is very fragrant. It has been time-consuming and labor-intensive to get up and make breakfast every day since my children went to elementary school. Now I am lucky enough to experience Joyoung’s new soymilk machine Q7, with a silver brushed exterior. It is simple and fashionable in appearance, stable and elegant, and has a large capacity that can satisfy a family of three. The reservation function allows me to sleep a little longer in the morning and drink fragrant soy milk when I wake up. Chenchen usually dislikes eating red dates. Chenchen loves the red date soy milk made with a soymilk machine because the red dates are completely gone. Instead, there is a fragrant red date flavor, which is so mellow in the mouth that Chenchen simply can’t get enough of it. When I was pregnant, Dad Chen gave me a soymilk machine. On Chinese Valentine's Day, I will use the Joyoung soymilk machine to make a love breakfast for him!
Staple food Home cooking