Recipes tagged "Cooked cake powder"

6 recipes found

Homemade Cantonese-style five-nut mooncakes for beginners

The mooncakes were actually made in mid-September, but the recipe has not yet been posted. Today is the Mid-Autumn Festival, and I am giving out moon cakes to suit the occasion😄 This is my first time making moon cakes, and it is very clumsy. The oil in the prepared mooncakes is a little slow to return, and it takes three days to return the oil. The crust is still a bit hard, but it tastes okay. After all, you make it yourself and the fillings are all good, so it won’t taste bad😁

pastries Baking
Lotus Seed and Snowskin Mooncake

The annual Mid-Autumn Festival mooncakes have started to DIY again. From the lotus paste filling to the crust, they are all low in sugar and oil. Making mooncakes yourself is a good choice whether you want to give them to relatives and friends or eat them yourself. Compared with the ones sold outside in terms of price and cost, it is a few blocks away😜😜

Baking Chengfen
The favorite of glutinous rice lovers: [Cranberry + Matcha + Brown Sugar Mochi]

There was a time before when I was crazy about buying my third uncle’s mochi. . . But now I make all my own stuff, and I can’t earn any money by selling them outside. I made 3 types of mochi today, original mochi with cranberries, matcha mochi with matcha powder, and brown sugar mochi. , It is said that there are 3 types, but in fact the basic raw materials are basically the same, the only difference lies in the added accessories. Because I'm a lazy person and don't cook much at home, so I'm too lazy to use a steamer and just use a microwave to cook it. This snack is a quick snack, from preparation to making, it takes less than an hour, and it also includes half an hour of soaking time. If you are sure that the flour and liquid are completely mixed and there is absolutely no granular dry powder, then this soaking time can be omitted~~ (The dosage is for reference only, taking cranberry mochi as an example, the formulas of the other two are basically the same)

Snacks Dessert
A new way to eat persimmons: Ice-skin persimmon cake

I used to crave persimmons when there were no persimmons at home. When the persimmons were on the market, I would buy some and take them home from time to time. When I went back to my hometown during the National Day this year, it happened to be a good time for the persimmon harvest. Before I left, my mother-in-law asked me to take away all the rest, but they didn’t have anyone to eat at home. I said I would only take a little to try, but my parents-in-law insisted on bringing more, and finally filled a carton and brought it back. After getting it back, I gave some to my friends and put the rest on the balcony. Except for me, the children and their father didn't eat it. And you can't eat too much of it at one time. Eating it on an empty stomach is not good for your health. Seeing that those persimmons are slowly being wasted, I can only think of ways to help solve some problems. One morning I used persimmons and flour to make a cake. Later I tried this method to make a small dessert and found that it tasted pretty good too.

Traditional food Mooncakes
Cream sweet potato pie

This shortcake has glutinous rice flour added to the skin and butter and cooked cake flour to the filling. Competing with each other to see who is the softest and glutinous stuffing 😁

Staple food Pasta
Pumpkin glutinous rice cake

Pumpkin glutinous rice cake is a snack made from pumpkin and glutinous rice flour. It can also be eaten as breakfast. It can be filled with different fillings according to personal taste, and can be fried or steamed. Soft, waxy and fragrant, very delicious.

Snacks Good looks