Recipes tagged "Alkaline water"
40 recipes found
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Salted egg yolk mung bean paste pineapple cake
One of the biggest reasons why I fell in love with baking is that I love the variety of dough. I wonder if I didn’t play with it enough when I was a child, so now that I’m a mother, I can’t stop playing with it! In addition to this factor, there is another reason why I like baking: I am simply a very unconventional person. I don’t like to follow the same rules when it comes to everything, and I have to be original and unique in everything. I am making steamed buns and steamed buns honestly, and I insist on making them colorful. By this point, you should already know that I am going to play tricks again today. Yes, today's pineapple buns are completely different from the pineapple buns you usually see. Salted egg yolk mung bean paste and pineapple mooncake buns? It’s too long and too difficult to pronounce! Forget it, just do whatever you want, just keep it simple. Baking is such a surprise. The ingredients can be freely mixed as you like, the taste is ever-changing, and the shapes are even more colorful. You never know how many flavors, shapes, and combinations it has. . .
Baking children -
Alkaline water palm seeds
It's cool, sweet, sweet but not greasy. Those who love it love it very much, but those who don't love it have a hard time falling in love with it..
Snacks Home cooking -
Five-nut mooncake
The annual Mid-Autumn Festival is coming again. In the past, all the Mid-Autumn mooncakes were bought. I especially love mooncakes with five kernels, but sometimes I don’t know how many kernels the five kernels I bought taste. Haha, it’s better to make them yourself. You can choose the fillings yourself, which is safe and reliable. It’s done, and I can’t wait to show it off... Here’s my debut novel... Give me some applause and encouragement...
pastries Baking -
Cantonese style bean paste mooncake
Cantonese style bean paste mooncake
Baking children -
Depu Baking Laboratory-Alkaline Bread
A typical German bread, it is also a typical European bread. In recent years, it has been highly praised in China;
Baking children -
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 -
Cantonese style walnut bean paste mooncake
The mooncake project was officially launched. Once a year, it seems to have become a routine. I am less and less interested in mooncakes because they are too sweet. In fact, I still want to make all kinds of mooncakes, if there are enough people to eat them. There is such a moon cake book, let’s start with it. Walnut bean paste mooncake, just add a little walnuts to the ready-made bean paste filling. The walnuts have been fried beforehand and taste more fragrant. Dou Sha is an unclaimed abandoned child, so taking her in would save her a lot of trouble. I just don’t know if it is a useful mooncake filling. The bean paste felt very soft, and I was a little worried that it would collapse and crack, but the condition turned out to be fine. Although the cake base was soft, the baking effect was not bad.
Baking children -
Sweet Potato Cantonese Mooncake
Only when you have done it will you know how simple it is
Baking Alkaline water -
The first time I made mooncakes - five-nut mooncakes
It’s my first time to make mooncakes, so happy. This was the first time I made it. Except for the syrup, which I didn’t make by hand, everything else was made by myself because syrup is crucial. I was anxious to make mooncakes, so I bought ready-made inverted syrup. This is filled with five nuts and has just the right amount of sweetness. The mooncake mold is 50 grams, and I bought cartoon flowers. My daughter likes it very much.
Baking Alkaline water -
Five Kernel Ham Mooncakes
Since it is Mr. Shishang’s filling, let’s use his crust. I have always used Junzhi's pie crust recipe before, and I adjusted the amount of powder myself. Mr. Shishang's cake crust is different from Jun's in that it has slightly more oil and alkali and slightly less syrup. It is said that high-end varieties of Cantonese-style mooncakes have higher oil content, slightly more alkaline water, and higher syrup concentration. I don’t know if this is the case with this recipe, but the concentration of the syrup cannot be measured at the moment.
Baking Alkaline water -
Green onion, salt and pepper pancake
The spicy flavor of salt, pepper and scallion is perhaps a classic flavor in pasta, right? Not only the Hanamaki has this flavor, but the cakes also have it. Why do people have a special liking for this kind of pasta? It's actually a pan-fried bun, but it's just a pancake rolled with onions instead of a stuffed bun. Pour oil into the pan, fry the pancakes for a while, then add water and simmer until cooked. The difference is that after taking it out of the pot, put it in the oven to dry the surface moisture. If you skip this step, you will get a soft and fragrant pancake. After baking, all the moisture on the surface of the cake is lost, making it extra crispy. Crispy on the outside and soft on the inside, unraveling in circles and peeling off layer by layer, the crispy and soft alternate and complement each other. . . .
Staple food Home cooking -
Nostalgic Cantonese-style mooncakes
Learn how to cook Nostalgic Cantonese-style mooncakes with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
Egg yolk and red bean paste mooncake, low-gluten flour version
Although the Mid-Autumn Festival is still two months away, mooncake advertisements are already flying all over the place on TV and in newspapers. I will also make a few to enjoy myself and eat mooncakes in advance. The egg yolks this time were 15 grams each, which was very big. I used a 100-gram mold, but the filling was exposed and couldn't be wrapped at all, haha. Next time I will use 125g or 150g molds. In addition, because I don’t have medium-gluten flour and invert syrup at home, I used low-gluten flour and glucose syrup to make it this time. The finished product is white and tender, but the taste is not reduced.
pastries Baking -
Bean Paste Leg Mooncake
After chestnut ham, let’s continue with the sweet and salty combination of sauce ham. Unexpectedly, the addition of sauce ham made the filling a little soft. You need to be extra careful when wrapping it. Fortunately, it did not explode because of the soft filling. Overall, it was okay. The middle part of the sauce leg was chewy
Baking Mid-Autumn Festival -
Transparent skin lotus paste and egg yolk mooncake
Cantonese-style mooncakes are of high quality with thin crust and large fillings. I was quite proud of making 2/8 skin filling from the beginning. Later, the information came back that there was less skin and more stuffing, so you couldn’t eat the skin. So I changed it to 4/6 and was happy to save time, effort and stuffing. Later, it was discovered that there is a theory of transparent skin. 1/9 Skin stuffing, my heart is pounding, but it’s the end of the Mid-Autumn Festival. This year’s pie war has not started yet, but it has already been included in the plan. Anyway, challenge the thin skin limit. The most classic lotus paste and egg yolk filling is as thin as cicada wings and transparent, almost naked.
Baking Mid-Autumn Festival -
Cantonese style five-nut and scallop mooncake
I only caught a glimpse of a name and immediately decided to include it in my plan because there happened to be some Yao Zhu. If the Mooncake Festival hadn't come early, maybe they wouldn't be able to catch the mooncake train. Yao Zhu was originally a foreign thing, and it was difficult to turn it into delicious food. Suddenly seeing such a Yao Zhu mooncake, my interest was naturally aroused. Counting down the seafood mooncakes I have eaten in the past, the golden hook when I was young, and the abalone later, it seems that there are really no mooncakes with scallops. Maybe it has happened before? But the impression has been blurred to zero. The scallops were washed and steamed with wine, and they became fresh and sweet. After tearing it into pieces and mixing it with other ingredients, it looks really rich and filling. When the mooncakes come out of the oven, a strong salty aroma immediately spreads out. Wait until it cools, cut it, but then disappear. Only at the entrance does it show its difference. . . .
Baking children -
Cantonese Sausage Mooncake
When I first saw the sausage mooncakes, my eyes suddenly lit up. There are sausages in the refrigerator, and I originally planned to use them to make cakes, but I didn't expect that first cheese, and then mooncakes, could not be scheduled. Taking advantage of the Mooncake Festival, it would be a good idea to make sausage mooncakes. Cantonese-style sausages and Cantonese-style mooncakes must be just right. The sausage is steamed in advance, and when dicing, try to remove some of the fat part. There is also sugary fat in the ingredients, so it will not be oily enough. After baking, I found that the recipe was really oily. The oil in the filling seemed to have penetrated into the crust. It looked oily enough just after it was baked. It looks good when cut into pieces, each piece of meat looks very meaty. . . .
Baking children -
Mooncakes
This recipe is for 12 100g mooncakes. If you want to make 50g, reduce the amount by half
Baking Alkaline water -
Cantonese style white lotus mooncake
Lotus Seed Mooncake seems to be an unavoidable classic among mooncakes. When it comes to making mooncakes or giving mooncakes as gifts, it seems impossible to avoid it. In fact, I have long been tired of lotus seed mooncakes. I will eat them until I get tired of them, and then I will get tired of them. However, it seems to be a very strange feeling to make mooncakes without lotus paste filling. What's more, its audience is so broad. Just do it for another year. About the mooncake mold. In previous years, I used spring-loaded plastic molds. This year I plan to take a retro route and turn out the three-piece wooden mold and use it. In previous years, I thought the mooncakes made from it were a bit big, but later I discovered that they are actually not that big. The weight of the filled mooncakes does not exceed 50 grams, with an average of 40-45 grams, which is within the acceptable range. So, it doesn't have to sit idle anymore. Use a wooden mold to make mooncakes, knock it left and right, and pull out the cake dough. It has a unique sense of tradition. No wonder making mooncakes was called "making mooncakes" at that time. The mooncakes cut out of the wooden mold are cone-shaped, small at the top and large at the bottom. The surface is not as smooth as those made from plastic molds, but it feels like the mooncakes I ate when I was a child. But, at that time, there seemed to be no lotus paste filling, right? The classic at that time seemed to be bean paste. . .
Baking children -
Cantonese style brown sugar date paste bean paste mooncake
I made a lot of mooncakes last year and I feel a little lazy this year and don’t want to move. But there is still some time before the Mid-Autumn Festival, so we will study it then. Regardless of whether you do preheating or not, you still need to stir-fry your own bean paste and make your own mooncakes for a long time. Fortunately, it tastes very good. Friends who like it can research it
Baking Afternoon tea -
White kidney bean mooncake
The white kidney bean mooncake filling is fried half a month ago and kept in the refrigerator. It is less tiring to make the filling and cake separately. Compared with red bean paste, I prefer white kidney bean paste. It tastes lighter and relieves the sweetness of some mooncakes. My family all likes to eat pie crust, so I increased the ratio of crust to fillings to a ratio of 5:5.
Snacks Home cooking -
Cantonese style five-nut mooncake
The changes in life are eye-opening. Nowadays, there are so many kinds of mooncakes, and the fillings are endless. It can be said that you can wrap whatever you like into the dough and bake it into mooncakes. The taste of mooncakes is no longer as simple as sweetness. These changes show that our lives are colorful. Eating mooncakes is no longer just a holiday, but more importantly, a reunion. In fact, the impression of mooncakes in my mind is still the five-nut mooncakes of my childhood. It was a luxury item that could only be eaten during the Mid-Autumn Festival every year! So today, in order to remember my childhood, I also DIYed a five-nut mooncake.
Baking children -
Fermented bean curd cake
Fermented bean curd cake, some people call it chicken cake. This cake has a salty and sweet taste. The diced iced meat and fermented bean curd are added into the cake. It is fat but not greasy. When you eat a piece of it, your lips and teeth will be fragrant, and your whole mouth will feel like it is soaked in spices. The fragrance can only be experienced by eating it in your mouth!
Staple food Home cooking -
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 -
Zongzi nostalgia
When I was a child, my mother would make bacon rice dumplings every Dragon Boat Festival. Now that I am no longer in my hometown, I really miss this taste. I make the taste of my hometown with my own hands, a taste that money cannot buy.
Festival customs Traditional food -
Cantonese style cartoon bean paste mooncake
Learn how to cook Cantonese style cartoon bean paste mooncake with Baking and old man.
Baking old man -
Authentic Baiji steamed bun skin, featuring chrysanthemum steel ring and tiger back
It was a success the first time I did it
Snacks Alkaline water -
Cantonese traditional five-nut mooncake
Learn how to cook Cantonese traditional five-nut mooncake with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
Mooncakes with bean paste filling
Mooncakes with bean paste filling
Baking children -
Mooncakes~Cantonese style mooncakes
Cantonese-style mooncakes are one of the more common mooncakes on the market. They are characterized by thin, soft and waxy skin and large fillings. But there are also disadvantages. The Cantonese-style mooncakes on the market are sweet and greasy, and have a lot of additives. The most embarrassing thing is that no matter what flavor they taste, they all taste the same😂. It is really not suitable for children, the elderly and people who need to pay attention to their diet. I didn’t really like eating mooncakes in the past, but since I started baking, I have fallen in love with the mooncakes I make. Not only can I control the sweetness, but the most important thing is that the ingredients are real and each filling has its own unique taste.
Baking Mid-Autumn Festival -
Chestnut filling mooncake
Relatives gave me some chestnuts, but my family didn't like them very much, so I thought of a way to make them into fillings. Although the Mid-Autumn Festival had passed, the mooncakes were still delicious, so I made them into mooncakes.
Baking Mid-Autumn Festival -
Private recipe revealed - Cantonese style lotus paste and egg yolk mooncakes
The first time I made Cantonese-style lotus seed paste and egg yolk mooncakes was last year. I made them because my roommate in the dormitory wanted to eat the mooncakes I made. Although I made a lot of them, I decided to celebrate the Mid-Autumn Festival in Beijing and left without sending them any mooncakes. So most of the reason why I made them again this year was to make up for last year's regrets and I thought I would make them for my roommates. . Let’s talk about mooncakes. This year, by chance, I met a pastry expert and got a lot of good pastry recipes from her. Among them, this Cantonese-style mooncake is a super easy recipe. That’s why today’s Cantonese-style mooncake is very satisfying, both in terms of the preparation and the finished product. I think it’s no worse than those made by cake shops. . PS: The last thing I want to say is that if you like to eat Cantonese-style mooncakes and want to make them at home, then this recipe is definitely not to be missed. .
Baking Festival customs -
Just 6 steps to make Cantonese style mooncakes
The simplest and most popular, everyone can make delicious and beautiful mooncakes by themselves~ The steps are simple, as long as you buy the fillings, it will not taste bad no matter how you make it~~~~~Giving it to others to share on social media will be more face-saving~~~
Baking old man -
Cantonese egg yolk lotus paste mooncake
Learn how to cook Cantonese egg yolk lotus paste mooncake with Baking and Home cooking.
Baking Home cooking -
Red bean mooncake
The Mid-Autumn Festival is almost here, let’s practice making red bean mooncakes
pastries Mid-Autumn Festival -
Five-nut mooncake
I made a lot of mooncakes during the Mid-Autumn Festival. My family liked this one with five-nut filling the most. It tasted delicious and was not greasy. Everyone agreed that it was much more delicious than the ones bought.
Baking old man -
Cantonese ham mooncake
I’ve been thinking about it, whose recipe should I use for ham mooncakes? But I found that it was in the book, and there were so many kinds of mooncakes with ready-made ingredients. So, the mooncake plan completely changed, starting with this ham mooncake. The ham is cooked and diced and has been waiting for just this moment. Fortunately, I was careful enough to leave all the liquid ingredients for later, and added water as a final adjustment. The final result confirmed that this intentional or unintentional approach was extremely correct. Before the water is used up, the filling is almost dry and wet. While going through the next steps, I thought, maybe the water can be completely omitted. If I squeeze the fat for a while, the fat oozing out should be enough to make the filling form a ball. This idea can be left to be verified later in the mooncakes. When I was mixing the stuffing, I felt that the ham seemed to be too little in the total amount, but after it was baked and opened, I saw red diced meat everywhere, and it really wasn't too little. . . .
Baking children -
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 -
New Honey Sauce Roujiamo
Learn how to cook New Honey Sauce Roujiamo with Staple food and Home cooking.
Staple food Home cooking -
Learn Chongqing Noodle Technique
Chongqing noodles are a Han specialty snack originated in Chongqing and belong to Chongqing cuisine. There are many varieties, generally classified according to whether they have sour seeds or not. The noodles without sour seeds are also rich in seasonings. A bowl of noodles depends entirely on the seasoning to enhance the flavor. Adjust the seasoning first and then add the noodles. The spicy ones come first, the noodles are chewy, and the soup noodles are delicious.
Noodles Alkaline water