Recipes tagged "Invert syrup"
246 recipes found
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Cantonese style bean paste mooncake
I got a set of mooncake molds. After trying the no-bake snowskin mooncakes, I boiled the invert syrup in advance as required, so I took the time on the weekend to try and learn to make for the first time: Cantonese-style red bean paste mooncakes. Although I already have experience making snowskin mooncakes once, but actually making them is difficult in every aspect. It's still a little rusty and took a lot of time, but after seeing the finished product, compared to the cracking, softness and other problems mentioned by others, although my work is not perfect, I feel lucky: there is no cracking or softness, and I feel very satisfied with it overall~~~
Baking children -
Reunion Mooncake
Of course, mooncakes are indispensable on the day of family reunion. Mooncakes symbolize reunion. They are simple but meaningful. I hope all families will be reunited.
Baking All-purpose flour -
Wuren stuffed mooncakes
Learn how to cook Wuren stuffed mooncakes with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
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 -
Kumquat and Lotus Seed Mooncake
I made several flavors of mooncakes during the Mid-Autumn Festival. This year, my fruit mooncakes are based on lotus paste, and then add fruits. Although it is my own creation, the taste is very good, much better than making it with fruits and winter melon. This kumquat and lotus paste is made from fried lotus paste and pickled kumquats. I not only like the taste of kumquats, but also like the grainy texture of kumquats, so I didn’t smash the kumquats and lotus paste together, but cut them into shreds. If you like something more delicate, you can smash the kumquat and lotus paste together.
Baking Mid-Autumn Festival -
Perilla stuffed moon cake
The perilla stuffing that I love is brought to the dining table every Mid-Autumn Festival. It is a great love of my family. For this reason, my sister will plant a few perillas every year, just to make the Mid-Autumn mooncakes taste more pure. I can’t get enough of this green delicacy.
pastries Afternoon tea -
Lotus Egg Yolk Mooncake
Learn how to cook Lotus Egg Yolk Mooncake with pastries and Baking.
pastries Baking -
Red lotus paste mooncake
Because the mooncakes are too sweet. Hardly any food for the baby. Make your own mooncakes that are not too sweet. Let the babies have something to eat during the holidays. The syrup I made myself was a little too hot. But it doesn't affect the taste. Self-deprecation is like cocoa mooncakes. The dough is very soft after the oil returns. The filling is red lotus paste, thickened for better texture. Add some osmanthus and it tastes delicious.
Baking children -
Cranberry Coconut Mooncake
The skin is thin, the filling is big, the aroma is overflowing, and the taste is sour and sweet. It’s worth trying!
Baking old man -
Lotus Seed and Chestnut Mooncake
Learn how to cook Lotus Seed and Chestnut Mooncake with Baking and children.
Baking children -
Cantonese-style mooncakes with pineapple filling
Xiao Guangyue makes this kind of fruit filling every year. His son loves it. This year, he added some cranberries to the pineapple filling, which is sweet and sour. You can also make the pineapple filling yourself. The main ingredients are winter melon puree, pineapple puree, maltose, sugar, starch, and cooking oil. It’s not suitable to make this kind of mooncake too big. Generally, a 50g mooncake mold is used. You can also customize your own flower slices. Isn’t it cool to eat your own mooncakes?
Festival customs Traditional food -
Cantonese-style mooncakes with red bean filling
The moon is full on August and fifteenth. Eat moon cakes and reunite. It was difficult to eat a mooncake when I was a child. If I encountered fillings I didn’t like, I would have to chew the skin. Now that I have learned how to make mooncakes by myself, I can choose the fillings I like and the flower shapes I like.
Baking Mid-Autumn Festival -
Cantonese style purple sweet potato and coconut mooncake
The Mid-Autumn Festival is approaching, and I have been busy making all kinds of mooncakes for several days, and then giving them all to relatives and friends. The mooncakes you make yourself are genuine and you can eat them with confidence and healthily.
Baking children -
Cantonese style coconut egg yolk mooncake
Learn how to cook Cantonese style coconut egg yolk mooncake with Baking and old man.
Baking old man -
Cantonese style mooncakes
Learn how to cook Cantonese style mooncakes with Baking and old man.
Baking old man -
【Tianjin】Post Spring Festival couplets
The Spring Festival of 2017 is coming soon. At this time of year, every household must post Spring Festival couplets and set off firecrackers. Spring couplets evolved from peach stems during the Warring States period more than 2,000 years ago. "Huainanzi" says that peach symbols (peach stems) are carved from peach wood. It is engraved with the incantation of destroying and bringing down blessings, which is changed once a year. Meng Chang, the emperor of Shu after the Five Dynasties, had a whim during the Spring Festival and ordered peach trees to be sliced. He took up a pen and wrote a couplet on it: New Year's Day, the festival number is Changchun. These are the earliest Spring Festival couplets in China. As for the official birth of the name Spring Festival couplets, it was in the Ming Dynasty. After Zhu Yuanzhang, the founding emperor of the Ming Dynasty, established his capital in Jinling, he issued an edict on New Year's Eve: the homes of ministers and common people must write a couplet to mark the New Year. Later, the Spring Festival couplets were popularized, and every household must post Spring Festival couplets during the Chinese New Year.
Baking Cocoa powder -
Cantonese style egg yolk bean paste mooncake
Learn how to cook Cantonese style egg yolk bean paste mooncake with Baking and Cantonese cuisine.
Baking Cantonese cuisine -
Lotus Paste and Egg Yolk Mooncake
Homemade lotus seed paste and egg yolk mooncakes are low in oil and sugar and have no additives. You will be addicted after taking one bite and learn not to buy them.
Baking Mid-Autumn Festival -
Five-nut mooncake
Nut kernels can improve brain health and quickly replenish energy. Desserts made with them are more suitable for children. Message: I wish the children a happy life and progress in their studies!
pastries old man -
Cantonese style lotus paste and egg yolk mooncake
Learn how to cook Cantonese style lotus paste and egg yolk mooncake with Baking and old man.
Baking old man -
Osmanthus and Yam Mooncake
I want to try the delicacies of the Mid-Autumn Festival, including mooncakes of various recipes. This is a relatively healthy mooncake. Suitable for all ages. Made by myself, the cost is only a few cents per dollar. Making snacks for children is also high-quality, inexpensive, nutritious and healthy. Message: I wish the children’s lives to bloom like flowers!
pastries Baking -
Five-nut mooncake
This is the third finished product, and it’s already in shape. The ratio of crust to filling is 2:3, making it easy for novices to make.
Baking old man -
Date paste mooncake
Red dates are not only a delicious fruit, but also a good nourishing medicine. They have the effects of strengthening muscles and bones, nourishing blood and promoting qi, and nourishing the skin. Dried dates contain 55%-80% sugar and are high in calories. They can be used as a food substitute and were often used for disaster relief in history. Its vitamin C content ranks among the best among fruits, about 100 times higher than apples and peaches. Its vitamin P content is also the highest among all fruits. People praise jujube as a natural vitamin pill. Every 100 grams of dried red dates can produce about 1200-1300 kilojoules of heat, which is close to that of raisins, and the content of protein, calcium, phosphorus, riboflavin and niacin is higher than that of raisins. Therefore, people have always regarded red dates as an excellent tonic. This jujube paste mooncake is specially made for anemic pregnant mothers. It can not only taste the delicious mooncake, but also strengthen liver function and replenish blood!
Baking Mid-Autumn Festival -
![Warm up in advance for the Mid-Autumn Festival——————[Traditional bean paste mooncakes]](/e652f6f7-b72b-4993-901f-b9ef7841202e.jpg)
Warm up in advance for the Mid-Autumn Festival——————[Traditional bean paste mooncakes]
The Mid-Autumn Festival will be here in less than a month, and now mooncakes are on the market in major stores. Now I am obsessed with baking, and I like to make all kinds of snacks by myself. In order to send them to my mother-in-law's house as soon as possible, I made mooncakes in advance and sent them to the couple to eat. I hope they can eat the mooncakes made by me when we are not around to make them happy. Because this is unique and my heart. Although my husband and I can't be by their side all year round, we always miss them in our hearts.
pastries Mid-Autumn Festival -
Crab Fun Cantonese Mooncake
The Mid-Autumn Festival is the time when crabs are at their fattest. My thoughts are always drawn back to the Mid-Autumn Festival in my childhood. The bright moon is in the sky, the bamboo shadows are swaying, and the family is sitting in the courtyard by the moonlight, tasting crabs, drinking some wine, and humming a tune. The children are holding the sesame-filled candy cakes and mooncakes made by their mothers, happily taking a bite, chasing each other and playing, The passing years make people miss the warm and cozy reunion festivals in the past. Although the living conditions were poor and difficult, my mother could always prepare a table of sumptuous food for us, and the house was filled with the fragrance of sesame seeds made by her mother. Handmade mooncakes bring the lively atmosphere of home to the festival, which is the taste of mother that children most long for. Time flies by, and before I know it, my parents have gray hair. Now it’s time for me to make handmade delicacies for them. Crabs are my father's favorite, so I made them a very interesting handmade crab mooncake. Each crab is carefully made by myself. Although there are so many crab legs, it will be a little troublesome to make, but I think my parents will be very happy when they see the crab mooncakes made by their daughter. The tiredness is worth it, and I can also enjoy the fun and happiness of handmade food.
Baking Snacks -
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 -
Homemade Mid-Autumn Mooncakes
Learn how to cook Homemade Mid-Autumn Mooncakes with pastries and Home cooking.
pastries Home cooking -
Make delicious Cantonese-style mooncakes at home
Recently, a lot of friends have asked me about the recipe for Cantonese-style mooncakes. It seems that my friends are still very interested in mooncakes. I am not stingy and I decided to share the recipe with everyone.
Baking children -
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 -
Mooncakes stuffed with perilla
Last year, a friend sent me mooncakes stuffed with perilla seeds. They were so delicious that I can hardly forget them. This year I brought home-grown perilla from my sister’s house. I started work early on the Mid-Autumn Festival and made a large plate to give to my friends. Of course, I received a lot of praise and promised to make some perilla stuffing next year!
Baking old man -
Cantonese style five-nut mooncake
Chunmiao's message: Beautiful things can be seen everywhere in life. As long as you have a pair of eyes that discover beauty and a kind heart, you will find that good luck will always be with you! There are not many restrictions on the fillings of the five-nut mooncakes. Just mix your favorite dried fruits, or preserved fruits such as raisins, and the deliciousness will be born!
Baking Mid-Autumn Festival -
Handmade mooncakes#Send mooncakes with deep love to our parents this year#
During the festive season, we miss our loved ones more and the Mid-Autumn Festival is coming soon. The most suitable thing to go home to visit our parents is mooncakes. There are too many additives on the market, so it’s safest to make your own.
Baking Mid-Autumn Festival -
How to make Cantonese-style mooncakes
Cantonese-style mooncakes are famous all over the world. The most basic thing is that they are extremely exquisite in the selection of materials and production techniques. They are characterized by thin and soft skin, beautiful shape, and easy to carry. They are a good gift for people during the Mid-Autumn Festival. They are also an indispensable product for people to eat mooncakes and admire the moon on the night of the Mid-Autumn Festival. This time I used four different flavors of fillings, you can also prepare the fillings according to your favorite taste. The production method is very simple, come and start making it with me~
Baking All-purpose flour -
Cantonese style chocolate pineapple mooncake
Learn how to cook Cantonese style chocolate pineapple mooncake with Snacks and Home cooking.
Snacks Home cooking -
Mid-Autumn Festival Cantonese-style mooncakes
Since I fell in love with baking, I have tried various methods and tried and failed. It seems that I have the potential to be a cook, haha~~~~~ I fry the stuffing, boil the syrup, and make the crust by myself. It is full of fun and at the same time, what I eat is healthy and full of love~~~~~
Baking old man -
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 -
Cantonese style five-nut mooncake
A birthday gift for mom.
Baking Mid-Autumn Festival -
Cantonese style five-nut mooncake
Mid-Autumn Festival, mooncake season. I have been making mooncakes for several years. At first, my dad liked to make mooncakes by himself, and I joined in the fun. Later, I felt that what I was making was not authentic enough, so I found a senior *** from a food factory and studied with him. I learned the authentic formula and process. After the master taught me, it was different. The texture and taste of the mooncakes suddenly improved to a big level. In addition, I ate my own carefully selected ingredients and was willing to spend a lot of money. The mooncakes I made were much more delicious than those sold for sale. I took them to the chef for appraisal, and the chef said they were delicious. This is all thanks to the recipe given by the master. Today’s recipe for five kernels is a relatively high-end Cantonese five kernel recipe, not an ordinary five kernel recipe. The mooncake buns made according to this recipe are delicious!
Baking Five-nut stuffing -
Five-nut filling mooncake
Learn how to cook Five-nut filling mooncake with Baking and Corn oil.
Baking Corn oil -
Fresh corn mooncakes
Using fresh corn to make mooncake fillings makes the mooncakes healthier, and the taste is less sweet. It is fresh and refreshing, full of corn kernels, and chewy and fragrant. It is safe to make desserts for children. Message: Let us do our best to give our children what we can, so that they can grow up healthily and happily!
Baking Mid-Autumn Festival -
Cantonese-style mooncake with egg yolk and lotus paste
Search and follow the public account Tianluo on WeChat, tianluo-guniang, and I will play around in the kitchen and enjoy delicious food! Welcome to share everything to your circle of friends! If you have any cooperation and reprint needs, please leave a message directly in the background or at the end of the article~ When it comes to Cantonese-style mooncakes, it is estimated that the classic egg yolk and lotus paste mooncakes are the most popular among the people. No matter how other Internet celebrity mooncakes are renovated and catch people's attention, they are always just a flash in the pan. Very few can sit on the top and dominate for decades. It seems that the qualifications of the younger generations are still more than a little shallow when competing with such old brands, haha~~ By the way, a bit of technical talk, if the egg yolk is taken freshly, it is best to dry it, and it must be wrapped in raw egg yolk to prevent oil leakage!
Baking children -
Nut and sesame filled mooncake
The nut and sesame filling used is in the previous recipe
Baking old man -
Coconut Cranberry Filling Mooncake
I really like the special aroma of coconut. Adding cranberries soaked in rum to the coconut adds a hint of sourness to the taste. Every year during the Mid-Autumn Festival, mooncakes are made, which are basically five kernels, lotus seed paste, egg yolk, coconut paste, and bean paste. As far as the finished product goes, this coconut filling is my favorite. Whipped cream is added to the formula, which makes the taste even better. The finished product does not fall apart or leave residue. It is soft and a bit chewy in the mouth, without any crunch at all. The amount of sugar used is small, it doesn’t taste too sweet, and the president fermented milk butter is extremely fragrant. It’s no exaggeration at all! The cake crust specially uses the mooncake pre-mixed powder produced by Xinliang Company. There is no need to add water, and the oil can be returned the next day. The color of the finished product is also good, which is super convenient!
Baking Cake powder -
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 -
Preserved fruit mooncake
The child doesn’t like to eat ordinary mooncakes, so I made preserved fruit mooncakes for him. The child loves to eat them. You can try them!
pastries Baking -
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 -
Purple Sweet Potato, Purple Rice and Red Bean Mooncake
I have nothing to do on weekends, so I take my baby to make mooncakes at home. I haven’t eaten enough mooncakes this year, so I’ll make some by myself. You can feel free to eat what you make, all the ingredients are additive-free. I bought a lot of purple sweet potatoes, and I’m wondering how delicious they are. Today I used them to make the main filling, and also added red beans and purple rice
Baking children -
27th Palace’s Cooking Diary——Honey-flavored kidney bean and beef mooncakes
This Mid-Autumn Festival~ I made all the mooncakes by myself~ I changed several methods~ I made several flavors~ The night before yesterday~ I made two more flavors~ Huh~~ Last night, today the whole family was gathering for dinner~ I took out the mooncakes I made~ Everyone said they were more delicious than those bought outside~ Heehee~~ I am so proud of my special psychology~ The following~~
Baking Bee sugar -
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 -
Cantonese style egg yolk bean paste mooncake
Learn how to cook Cantonese style egg yolk bean paste mooncake with Baking and Mid-Autumn Festival.
Baking Mid-Autumn Festival -
![Appreciate the Mid-Autumn Festival and enjoy reunion [Cantonese-style bean paste and egg yolk mooncakes]](/bf364c54-2ae7-45ee-94f9-310816072aab.jpg)
Appreciate the Mid-Autumn Festival and enjoy reunion [Cantonese-style bean paste and egg yolk mooncakes]
Learn how to cook Appreciate the Mid-Autumn Festival and enjoy reunion [Cantonese-style bean paste and egg yolk mooncakes] with Baking and Home cooking.
Baking Home cooking -
![[Cantonese-style egg yolk and lotus paste mooncakes]---My favorite mooncake during the Mid-Autumn Festival](/69261608-8fb9-473f-85e3-6090de9380bd.jpg)
[Cantonese-style egg yolk and lotus paste mooncakes]---My favorite mooncake during the Mid-Autumn Festival
The biggest reason why I like egg yolk and lotus paste mooncakes is the salted egg yolk and then the lotus paste, which I think is the most perfect combination. I still remember that when I bought mooncakes in the past, even though I always chose a brand, the yolks were still pitifully small. Even if I bought double yolks, the total would be almost just one egg yolk. As for the mooncakes I make, I put a complete egg yolk in each one. In the 80 grams of filling, the egg yolk accounts for nearly 20%, so it tastes delicious! Moreover, the homemade mooncakes are made from real ingredients without any additives or preservatives, making them safe for the family to eat. Packed in a gift box, it is also a great gift for relatives and friends.
Baking Cake flour -
Traditional Mid-Autumn Festival treat - egg yolk and lotus paste mooncakes
The Mid-Autumn Festival is approaching, and there is already a festive atmosphere around Little Bee. The Mid-Autumn Festival culture has as much influence on our people as the Spring Festival. It means reunion, happiness, sweetness, unity and harmony, and represents all our ordinary and beautiful wishes. As a foodie country with a history of five thousand years, food is indispensable during festivals as the carrier of our good wishes. Zongzi are eaten during the Dragon Boat Festival, glutinous rice balls are eaten during the Lantern Festival, and mooncakes are indispensable during the Mid-Autumn Festival. As a native of Guangdong, Little Bee always thinks of the Mid-Autumn Festival in his hometown, and his taste buds have taken the lead in recalling the rich and sweet flavor of lotus paste, paired with the salty and oily salted duck eggs. The sweet and salty taste blending in the mouth is unforgettable. This is one of Little Bee’s favorite hometown flavors - Cantonese-style mooncakes. There are so many delicacies in Guangdong, and Cantonese-style mooncakes have become one of the mainstreams, all because they are both internal and external. The surface of the cake is golden and shiny, with a clear and three-dimensional beautiful pattern. The inside is made of high-quality materials, the skin is thin, the filling is rich, and the taste is moist and soft. It can be paired with tea and wine. The taste is fragrant and you will never get tired of eating it. On the eve of the festival, Little Bee shares the wonderful taste of hometown in our memories with everyone!
Baking Mid-Autumn Festival -
Egg-roasted mooncakes
Egg-roasted mooncakes, also known as egg-skin mooncakes, are mooncakes with higher video value that successfully solve the greasy problem of mooncakes. The soft and thick cake outer shell is wrapped with fillings of different flavors, allowing you to experience mooncakes with a unique flavor.
Baking Mid-Autumn Festival -
Five-nut mooncake
The Mid-Autumn Festival is coming, and in this day of love and reunion, mooncakes are the protagonist. The Mid-Autumn Festival's beautiful wishes of reunion, harmony and beauty are perfectly reflected in a moon cake. Let's make mooncakes and eat mooncakes together! I hope that we will live forever and share the beauty of the moon thousands of miles apart!
Baking Corn oil -
Coconut mung bean filling mooncake
My children like to eat moon cakes very much. They are great as snacks, so I often bake them whether it is a holiday or not. This mooncake uses mung bean filling. In order to increase the taste, it is seasoned with brown sugar and added with coconut. The mooncake is made with a mood. With these many interests, life becomes more colorful.
Baking All-purpose flour -
Cantonese style five-nut mooncake
I have always wanted to make mooncakes, and I searched a lot of recipes online. Finally, I have all the ingredients ready to try making mooncakes for the first time
Baking old man -
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 -
Yogurt mousse cake
For this pastry, although I used yogurt, I changed the traditional method. Because since this year, I have seen many foreign programs and magazines, the Western pastry practices tend to be multi-layered and multi-tastes, so I also hope to have new attempts. Although there is still a big gap with the masters, I think the important thing is to participate, haha. Everyone has something they like to do. What I like most is that when I have free time, I can play music and cook pastries at home. For my love for Western pastries, I still can’t explain a reason, it’s just an inexplicable feeling. But it was really because of this love that it accompanied me through a difficult period in my life. When I was unable to walk due to illness, the beautiful Western pastries provided me with the supreme spiritual support. Everything was only because of her.
Baking Chiffon cake slices -
Cantonese-style mooncakes with white beans and pine nuts and beef cubes
The Mid-Autumn Festival is approaching this year. The mooncakes in supermarkets are expensive and unrealistic. Last week I wanted to make snowskin and bought a mooncake mold. Today I also want to try making a Cantonese-style mooncake. There is no room for change in the Cantonese-style mooncake crust. I can only make a breakthrough in the indentation. Yes, this time I used white cloud beans and added pine nuts. I used cooked ones, so I didn’t need to bake them. There are two men in the family. The older man likes meat and salty food, and the younger man likes sweet food, so I had to neutralize it. It’s sweet, salty, and meaty!
Baking children -
50g red bean filling mooncake
This portion weighs 50 grams and can be made into about 20 pieces, with 20 grams of skin and 30 grams of filling each! (I weighed it with an electronic scale😂) I made the stuffing myself. I used 1 and a half kilograms of red beans and there was still a little left. If you like sweeter brown sugar, you can add more, according to your own preferences!
Baking Cake flour -
Pineapple mooncake
During the Mid-Autumn Festival, enjoy the bright moon, cook a pot of good tea, and cut a moon cake. It is so pleasant to have a reunion dinner, enjoy the same full moon, share mooncakes with blessings, and feel the breeze. Taking advantage of this time, I also made mooncakes, a total of 20 50g pieces
Baking Invert syrup -
A unique mooncake flavor - peanut cake mooncake
The Mid-Autumn Festival is our traditional Chinese festival, and mooncakes are of course indispensable. Whether you like it or not, you should always prepare some for the occasion. In fact, many people don’t like their high-fat and high-sugar food, so this time
Baking Cooked flour -
Cantonese style mooncakes
It’s almost August 15th, and I always buy mooncakes every year, but I always feel like they’re just that, I can’t even take two bites, mainly because they’re too sweet. This year I chose to cook it myself, eat it at home, give it as a gift, and feel a sense of accomplishment! First time doing itO(∩_∩)O
pastries Cantonese cuisine -
Mid-Autumn Festival parent-child mooncake----Cartoon five-nut mooncake
The five-nut mooncakes I made a few days ago were quickly gone. The Mid-Autumn Festival has not yet come, so I hurriedly made them again. My family especially loved the five-nut filling made last time, so Yuan Fangzi copied it and made another bunch of mooncakes. This time, in addition to round mooncakes, we also made cartoon bear mooncakes and love mooncakes. Looking at the cute mooncakes, the baby was very happy.
pastries Almond -
![Full Moon Mid-Autumn Festival----------[Cantonese Style Strawberry Bean Paste Mooncake]](/bf1b3b01-3051-4933-bdd1-86908fc92f28.jpg)
Full Moon Mid-Autumn Festival----------[Cantonese Style Strawberry Bean Paste Mooncake]
I have been exhausted from making mooncakes these past few days. I made 20 yuan the day before yesterday and it has been divided. I made this yesterday. I have a pack of strawberry filling at home, only 200 grams. If I only use strawberry filling to make mooncakes, I can only make six pieces. I also have mung bean paste and strawberries wrapped in bean paste. The small pack of strawberry filling has made seventeen mooncakes. Each piece has strawberry filling. Why can't you control your mouth? Hey! No one can resist delicious food! When the mooncake is cut open, it looks a bit like an egg yolk and lotus paste mooncake at first glance! Friends, do you think they look alike?
Baking old man -
Egg Yolk Purple Sweet Potato and Meat Floss Mooncake
Learn how to cook Egg Yolk Purple Sweet Potato and Meat Floss Mooncake with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
Cantonese style lotus paste and egg yolk mooncake
Learn how to cook Cantonese style lotus paste and egg yolk mooncake with Mooncakes and Corn oil.
Mooncakes Corn oil -
Five-nut mooncake
Mooncakes are round and round, and are eaten by the whole family, symbolizing reunion and harmony. They are a must-eat on the Mid-Autumn Festival. Mooncakes have new developments in quality and variety. Differences in raw materials, preparation methods, shapes, etc. make mooncakes more colorful, forming distinctive varieties such as Beijing style, Soviet style, and Cantonese style. Mooncakes are not only a unique holiday food, but also a popular pastry for all seasons. Our family likes five-nut mooncakes the most. We make the five-nut filling ourselves, add our favorite fillings, bake it, and enjoy a delicious bite. Eating it with our family is full of happiness! Or package it and give it to relatives and friends, which is also a good gift!
Baking Corn oil -
Bean Paste and Lotus Seed Mooncake
I made bean paste filling and lotus paste filling, and I came up with the idea of wrapping the bean paste and lotus paste together in mooncakes. Oh, I would eat a mooncake to get the filling. I also customized a flower piece with my daughter’s nickname, and my daughter who doesn’t like red bean paste also liked it.
Baking Bean Paste Filling -
Full of happiness
I am honored to enter the finals of Xinliang's first baking competition. It is also full of happiness for me. Mooncakes symbolize reunion and put all the happiness and contentment into the basket. This is the meaning of happiness. I wish everyone a complete success.
Baking old man -
Egg yolk mooncake
Cantonese-style mooncakes are a form of Mid-Autumn Festival mooncakes in my country and are traditional folk festival foods. It is characterized by thin and soft skin, shiny oil, golden color, beautiful shape, exquisite pattern and clear pattern. It is a good gift for people during the Mid-Autumn Festival and an indispensable product for people to eat cakes and admire the moon on the night of the Mid-Autumn Festival. Generally, the skin of Cantonese-style mooncakes is relatively hard right after baking, and the oil will return and become soft after two or three days. The ratio of skin to filling can be adjusted according to your own preferences. This year's mooncakes, children don't have to wait eagerly for the mooncakes to return to oil before they can eat them like in previous years. Using Xinliang mooncake powder and Jinqixiang's egg yolks and adding a convenient Fabec mooncake mold, the finished product is golden in color, with clear patterns, the cake body is upright, the oil returns quickly, and the crust is transparent, and it is completely glossy in less than three days.
pastries Little fresh -
Cat Mooncake
My daughter has been asking me for mooncakes every now and then since she ate the mooncakes I made. I don’t feel comfortable eating mooncakes during festivals because I can’t eat them all at home, so I’ve long been tired of them, but I think they’re quite delicious on a regular basis. I happen to have invert syrup at home, and I fried the bean paste filling myself. The shape of the mooncakes is a bit unpleasant to look at, so I decided to make them into cartoon shapes that babies like without using molds. , a cute little kitten mooncake is ready with two gentle pinches. It is said that a new oven needs a running-in period to find out the other person’s temper and personality. However, I found that the Changdi e•Bake Internet Oven-CRDF30A has a tacit understanding with me. It is like an old friend. After trying it three times, both the temperature and the finished product are very satisfactory. What does this mean? It is because the temperature is relatively accurate and there is not much temperature difference that we are so comfortable.
Baking children -
![[Tomato Recipe] Caramel Madeleine - Compact and perfect curves, extremely charming](/5ea20db0-aa9e-4b30-bcec-b02c60d5f8f8.jpg)
[Tomato Recipe] Caramel Madeleine - Compact and perfect curves, extremely charming
Everyone is familiar with the madeleine cake. I personally like the caramel-flavored madeleine today. The taste and texture made with a metal mold cannot be achieved by other molds. The sign of a successful madeleine is a raised belly button. The secret lies in the use of fan-shaped molds and high-temperature baking of the madeleine. It has compact and perfect curves, which is extremely charming.
Baking Almond flour -
The nervous Mid-Autumn Festival before the college entrance examination--Diy mooncakes
I will take the college entrance examination next year and have very few vacations. I took time out of my busy schedule to make mooncakes. Who told me to love baking so much? . Hey hey hey. I'm not doing very well, please give me some advice.
Baking Invert syrup -
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 -
Cantonese style egg yolk mooncake
Learn how to cook Cantonese style egg yolk mooncake with Baking and Snacks.
Baking Snacks -
Cantonese-style mooncakes with various fillings
It's the Mid-Autumn Festival again, and mooncakes are indispensable. Those sold outside are always not so trustworthy, so I might as well make them myself. Making mooncakes is actually not that difficult, it’s just a little troublesome to make it yourself, but it’s very satisfying to make a beautiful finished product. It just so happens that Gourmet World has a Baking Road event, so I will participate in it. For those friends who are new to baking, I hope I can help you. Tip: The mooncakes I make are 50 grams each, so the amount of filling ingredients in the recipe should be doubled proportionally. Please pay attention to the tips below!
Mid-Autumn Festival Mooncakes -
Cantonese style bean paste and egg yolk mooncakes
Homemade syrup, homemade water, and the first time I learned to make seemingly complicated Cantonese-style mooncakes. It tastes pretty good, not as overly sweet as the ones I bought, so I feel safe eating it. This Mid-Autumn Festival, I feel so beautiful eating mooncakes made by myself.
Baking old man -
Bean Paste Mooncakes
Learn how to cook Bean Paste Mooncakes with Baking and children.
Baking children -
Cantonese style rose mooncake
Learn how to cook Cantonese style rose mooncake with pastries and All-purpose flour.
pastries All-purpose flour -
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 -
Mochi Red Bean Paste Mooncake
This is the first time I have made Cantonese-style mooncakes. I actually don’t like eating mooncakes because they taste very sweet and greasy. But after making them yesterday, I couldn’t wait to eat one, and I realized that the mooncakes I made are completely different from those outside. When I took the first bite, I wanted to take a second bite. I didn’t want to stop and eat one moon cake and wanted to have a second moon cake. The red bean filling is wrapped with [mochi]. The improved filling is very special. In the past, when I ate mochi, it was delicious when wrapped in crushed peanuts. So I thought of incorporating mochi into Cantonese-style mooncakes. The improved bean paste filling tastes very good and has a chewy texture. When I was making it, I wondered if the mochi would be hard when I ate it the next day, but I ate one immediately after the oil returned. . . The texture is as chewy and tender as freshly made mochi. . When you break the mooncake apart with your hands, the mochi looks like "drawn" mozzarella cheese. The first mooncake I made was a success. I thought it would be difficult to make when I first made it, but it is actually very simple to make. .
Festival customs Traditional food -
Pine Nut Corn Mooncake
Initially, I met a pastry chef and he gave me several classic mooncake recipes, such as Cantonese-style five kernels, bean paste, etc. Thanks to the teacher's guidance, I can still make mooncakes at home. Haha, just to brag. I make a lot of mooncakes by myself every year and give them to my relatives and friends. They are very popular. This year, because I have a baby at home, I don’t have much time, so I have only started making mooncakes now. Today's mooncake filling was developed by me based on my many years of experience in making mooncake fillings. I applied classic dishes to mooncakes. After 3 improvements, I finally finalized this recipe. Our whole family agreed that it was delicious, so I shared it with you as soon as the recipe was finalized. Friends who like it, please add a new recipe to your mooncakes. The pine nuts from the mountains and forests are the highlight of this mooncake. When you chew the pine nuts, the sweet and fragrant texture will give you a refreshing feeling.
Baking children -
![Full Moon Mid-Autumn Festival--------[Cantonese Style Bean Paste Mooncakes]](/11c3450f-7c95-4de8-93d7-69860484d67b.jpg)
Full Moon Mid-Autumn Festival--------[Cantonese Style Bean Paste Mooncakes]
I have never dared to try making Cantonese-style mooncakes for fear of failure, so I bought a mold last year and used only the mold to make snow-skin mooncakes. I finally tried it two days ago, and I didn't expect it to succeed the first time. If you don’t try many things, you will always find them difficult. Follow the steps step by step and it’s really not difficult. Invert syrup and water are all purchased online. If you don’t make them yourself, I will try to cook the invert syrup myself in the future. That will be the real DAY. I fried the bean paste filling myself. It’s granular. I don’t like bean paste that is too thin. It’s very dry. There’s not a lot of sugar. What you eat is healthy!
Baking children -
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 -
Bean paste and egg yolk mooncakes
The Mooncake Festival has not yet come, but mooncakes have arrived. Are you ready? Let’s start making it😀
pastries Mid-Autumn Festival -
Lotus Paste and Egg Yolk Mooncake
I have always wanted to try making this egg yolk mooncake myself, and I finally did it today. Delicious and not greasy
Mooncakes Cake flour -
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.
Baking Snacks -
Salted egg yolk biscuits
Some time ago, Zai Moubao saw a very popular biscuit, which is Taiwan Lao Yang Salted Egg Yolk Biscuits. When I saw this biscuit, I felt that it suited my taste, so I bought two boxes to taste and study. The main purpose was to make it myself. After tasting it, I felt that it was not difficult to make, so I experimented based on my experience in making biscuits. I adjusted the recipe three times in total. The first time I felt that the taste of salted egg yolk was not strong enough, and the first time it was overcorrected. The taste of salted egg yolk was too strong. The third time I felt that the taste was just right. Compared with the homemade salted egg yolk, the taste is stronger and the sweetness is much less. I don’t really like sweet biscuits. I like them to be sweeter, and I can add some sugar to them. After about half a month of N tests, I finally settled on two recipes. One is made with cooked salted egg yolks, which means peeling off the yolks directly from cooked salted duck eggs. This operation is slightly easier than the raw ones, and the ingredients are also easy to obtain. There is also a raw duck egg yolk used to make egg yolk cakes. The dosage of the two recipes is not the same, so I will share the relatively easy recipe today, and then share the other one.
Baking children -
Cantonese style mooncakes
The Mid-Autumn Festival is coming soon. I would like to share with you the mooncakes I made and teach you the detailed steps!
Baking Snacks -
Cantonese style lotus seed mooncake
Learn how to cook Cantonese style lotus seed mooncake with Baking and Mooncakes.
Baking Mooncakes -
Xylitol bean paste mooncake
I specially made sugar-free bean paste filling with xylitol to take care of my friends with diabetes so that they can feel the atmosphere of the Mid-Autumn Festival. However, because xylitol boils invert syrup, it is not easy to boil, and the conversion effect is not good, so I did not boil it this year, and still used boiled invert syrup, so the skin is high in sugar. Fortunately, the skin I made is very thin, so I reminded him not to eat the skin, just eat the filling to satisfy his desire for sweets
Baking Flour -
【Cantonese style mooncake guide】
I don’t know why, this year, Shi Xin felt that time passed very fast, as if there were only a few days and nights, and it was almost the Mid-Autumn Festival in an instant. As early as half a month ago, the children started asking me when I would make mooncakes. As a mother, as long as the children want it, I want to give it to them. So I have done it several times this year. Cantonese-style mooncakes are Shi Xin’s favorite among all the Mid-Autumn Festival mooncakes, among which egg yolk and lotus paste rank first. The process of making Cantonese-style mooncakes does not seem very complicated, but it is also full of various small problems. Shixin is a person who pursues small perfection the most (actually, it is what everyone calls a little obsessive-compulsive disorder). Therefore, for a small mooncake, he will repeatedly toss its various proportions. For this year’s mooncakes, I changed the previous recipe again so that they won’t crack or shrink.
Baking old man -
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 -
Lotus Paste and Egg Yolk Mooncake
Learn how to cook Lotus Paste and Egg Yolk Mooncake with pastries and old man.
pastries old man -
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 -
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 -
Cantonese style red bean paste mooncake
Cantonese-style red bean paste mooncakes. During the Mid-Autumn Festival, everyone is enthusiastic about making mooncakes, and I am no exception. I make mooncakes every Mid-Autumn Festival. This time I happened to have a French bakery Hakka mooncake mold to try out. The three mooncake molds are super beautiful. After receiving them, I immediately started practicing with one of them. I baked Cantonese-style red bean paste mooncakes. The finished product has clear patterns and a very realistic six-dimensional feel. It is very beautiful!
Baking All-purpose flour -
My favorite - bean paste and egg yolk mooncakes
I made snowskin mooncakes several times last year to give away, and I made bean paste mooncakes once to take home for my family to try, but I was practicing toasting during that time, so I didn’t pay much attention to the mooncakes, because I don’t really like mooncakes. But this year, I made them as a request, and I also gave them as gifts. My favorite mooncake is bean paste, which is filled with pure bean paste. I don’t know why I love it so much. I remember when I was a child, I often went to the canteen to buy it for breakfast. At that time, they were very small, costing 0.5 yuan each. I usually ate two for breakfast, and sometimes two also solved my lunch. There are about 10 boxes of mooncakes at home every year, but I can’t eat a quarter of one. I really don’t like eating them because there are so many of them containing lotus paste and five kernels. I originally planned to buy the filling directly from outside, which would save some effort, but the outside stuff was too sweet, so sweet that it made me feel sick. Last time I asked CC to give me the bean paste filling that I bought at Lianxianglou. A little bit of it was too sweet. When I was making the bread, my uncle said that I gave too much filling. In fact, it was just a little bit because it was too sweet. For everyone's health, I still can't save the effort, so just toss it.
Baking Mid-Autumn Festival -
Mooncakes
This recipe is for 12 100g mooncakes. If you want to make 50g, reduce the amount by half
Baking Alkaline water -
Cranberry mooncake
It’s the Mid-Autumn Festival again, the flowers are blooming and the moon is full. I wish you a long life and we can share the beauty of the moon thousands of miles apart. One moon cake is 50 grams, with 20 grams of skin and 30 grams of filling. A total of 19 pieces can be made.
Baking old man -
Pomelo fruit mooncake
I don't like fruit mooncakes sold outside. They taste like flavors. It is said that most of them are made of winter melon and various fruit flavors. If you love eating fruits and want to eat fruit-flavored mooncakes, you can only do it yourself and make real fruit mooncakes with real fruit fillings and fruit flavors instead of fruit mooncakes with a flavor. The grapefruit-flavored fruit mooncake I made today is based on my own grapefruit jam.
Baking Cake powder -
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 -
Classic Cantonese-style mooncakes
When talking about mooncakes, I always think of Cantonese-style mooncakes. My favorite is lotus paste and egg yolk. I have been fond of it since I was a child. So this time I made lotus paste and egg yolk mooncakes. I used the mooncake mold from Xuechu. My favorite in this set is the super cute rabbit. Do you like it?
Baking Mid-Autumn Festival -
Homemade bean paste mooncake
I thought making my own stuffing would be healthier and without any additives. It would be fine whether I make bread or mooncakes, and I would eat it by myself. I have shared the recipe of red bean paste before. After I made it, I realized that the mooncake skin I made with stuffing will return to oil very quickly. I made it at night and the next morning the skin was a bit soft, so it was just right for dinner in the morning. My husband said it was delicious. My kids like to eat coconut stuffing, so I made two kinds of stuffing. It was fine on the third day, but it became very sticky on the fourth day, so it is better to buy stuffing for gifting.
Baking old man -
Bean paste and egg yolk mooncakes
Mooncakes are a must-eat during the Mid-Autumn Festival. They represent reunion and happiness and are also the favorite thing of the Chinese people. I sent the five-nut mooncakes I made last time to my mother. She liked them very much. I baked some with egg yolk and bean paste filling today. I plan to send some more to my mother. I don’t usually go home much. It’s the holidays, so I sent a hand-made mooncake to my family. The love cannot be replaced by any material or money. The whole family is together, happy, happy, and happily eating mooncakes together. It is really delicious! The Mid-Autumn Festival is here, Feifei wishes everyone: happiness and good health; a sweet life, a smooth career, and happy family reunion. Happy Mid-Autumn Festival!
Baking Corn oil -
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 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 -
Lotus Paste and Egg Yolk Mooncake
Although it is my first time to make mooncakes, because I have experience in making foods such as egg yolk puff pastry, it is not difficult to make mooncakes. With the correct proportions and the important baking time, basically novices can succeed. I took a photo without waiting for the oil to return, because I wanted to pack it up and send it to my family and friends. It was almost dark and the light was not very good, so it didn’t look very good, but the taste was very good.
Baking children -
Traditional Cantonese style lotus paste and egg yolk mooncakes
As of last night, I have made more than 200 mooncakes for the Mid-Autumn Festival this year, including Soviet style, Cantonese style, and snow-skinned ones. The most popular ones are Soviet style. Haha, I discovered that I love making Soviet style so much. I have made so many mooncakes, but I haven’t really tasted them. I joked with that person last night that I have made so many mooncakes this year that I don’t even know how they taste. The biggest feature of this year's mooncakes is that the ingredients are all made by myself, and even the fillings are slowly boiled and fried. I admire myself a bit. Judging from the feedback yesterday, everyone liked the snowskin mooncake the most this year, haha. At first, I was worried that people wouldn't like it and didn't dare to make too many. I didn't expect it to be so popular. It seems that I can try it again in the future. Ginseng baking quantity: 24 pieces Baking temperature: 180 degrees Reference time: 25 minutes
Baking Mid-Autumn Festival -
Jinsha Custard Mooncake
Take a bite and savor it carefully. It may be because of the addition of light cream. The whole filling is full of milky aroma, plus the finely beaten salted egg yolk, the taste is very rich, and you can't stop eating it. The whole family likes the unstoppable rhythm one after another. It’s a great souvenir for visiting relatives and friends during the Mid-Autumn Festival!
Baking children -
Cantonese egg yolk and chestnut paste mooncake
Cantonese-style mooncake is a traditional folk food during the Mid-Autumn Festival in southern my country. It is a relatively classic type. It is characterized by thin and soft skin, shiny oil, golden color, beautiful shape, exquisite pattern, clear pattern, not easy to break, and easy to carry. Among the various fillings, I prefer mooncakes with egg yolks, especially the salted duck eggs that I pickle myself. The egg yolks are salty and oily, and the lotus paste that I fry myself has a pleasant sweetness. In addition to being an indispensable snack for eating moon cakes during the Mid-Autumn Festival, it can also be used as a snack when you are greedy
Baking Afternoon tea -
Cantonese style mooncake (75g)
Learn how to cook Cantonese style mooncake (75g) with Baking and Mid-Autumn Festival.
Baking Mid-Autumn Festival -
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 -
Egg yolk mooncake
Learn how to cook Egg yolk mooncake with Baking and Mid-Autumn Festival.
Baking Mid-Autumn Festival -
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 -
Cantonese style lotus paste and egg yolk mooncake
For the health of your family, create delicious food with love! You can also make delicious mooncakes by yourself. The following recipe is about 10 pieces and 75 grams, you can double it if you make more!
Baking old man -
Caramel Raisin Cake
After the Mid-Autumn Festival, if you are like me and have not used up the invert syrup at home, you might as well try making a caramel raisin cake. This small cake is not only easy to make, but also has an attractive burnt aroma and looks quite tempting. The seemingly inconspicuous leftover ingredients can be turned into a fragrant cake. It’s truly a gorgeous transformation~
Baking children -
Red bean paste and egg yolk mooncakes
This is my first time making Cantonese-style mooncakes. They look pretty good. My husband and I both love salted egg yolks, so we all make them with egg yolks~
Baking Alkaline gouache -
Rose Purple Sweet Potato Mooncake
After making the rose purple sweet potato filling, this mooncake is ready to go. The purple sweet potato filling with the fragrance of roses fried by yourself is nutritious and delicious. It is a relatively healthy mooncake with a pleasant aroma and a good taste. Even friends who don’t like mooncakes will definitely like this mooncake. I ate one without waiting for the oil to return.
Baking Flour -
Egg yolk and bean paste mooncakes
The temperature has dropped slightly recently, so it’s time to bake the mooncakes! Big salted egg yolk, sweet bean paste, made by yourself, it is delicious, not greasy, not greasy, clean and hygienic! One of the foodies in my family doesn’t like sweets, but the mooncakes contain Jinqixiang salted egg yolks. The whole taste is sweet and salty when wrapped in bean paste filling. After taking a bite, I couldn’t stop. I said it tasted better than the ones bought outside and the egg yolks were solid. I even asked to take a few pieces to my work to share with my colleagues, haha.
Snacks Home cooking -
Cantonese style bean paste mooncake
Learn how to cook Cantonese style bean paste mooncake with Baking and Bean Paste Filling.
Baking Bean Paste Filling -
Cantonese style cartoon bean paste mooncake
Learn how to cook Cantonese style cartoon bean paste mooncake with Baking and old man.
Baking old man -
Mooncakes with bean paste filling
Learn how to cook Mooncakes with bean paste filling with Baking and old man.
Baking old man -
Bean Paste and Lotus Seed Mooncake
Having an oven at home makes it easy to eat whatever you want, and you can eat mooncakes whenever you want. Haha, my friend told me that the filling is delicious. I couldn’t resist the temptation and bought some lotus paste filling and bean paste filling during the Double Eleven discount. My child said he wanted to eat mooncakes, so I came to try to see if the filling is delicious.
Baking Snacks -
Cantonese-style mooncakes - homemade mooncakes with bean paste filling
I read the news in the newspaper a few days ago. Someone deliberately put the uneaten Cantonese mooncakes from last year to this year. The results showed that there was no change at all. You can imagine how much preservatives the merchants put in order to make the food store for a long time without deterioration! How dare you go out to buy it and eat it? The Mid-Autumn Festival is approaching, and I finally couldn’t stand it anymore as I watched Meitian’s friends uploading mooncake recipes one after another! Making mooncakes by yourself was something I had never thought about before. After joining Beauty Queen, I looked at all kinds of mouth-watering pictures of mooncakes from my friends. I wanted to give it a try. I searched for mooncake molds and ingredients online. I didn’t expect that I could make the same mooncakes as in the store. I’m so happy! Because LG likes to eat bean paste mooncakes, and I had some homemade bean paste filling (to be uploaded in a few days) that I had left in the refrigerator, so I made Cantonese-style bean paste mooncakes. Hope you all like it!
Baking Egg liquid -
Double Yolk Lotus Seed Mooncake
This year I fried lotus paste and pickled salted eggs myself, from the skin to the filling. The leather recipe has been used for almost ten years, and its ductility and softness are very good. My mold is 150g, and I like to use a ratio of skin to filling of 2:8. The amount of skin can make 17 cakes. Because my lotus paste filling is only enough for 15 moon cakes, I only made 15 moon cakes. 1 measuring cup = 250ml 1/4 measuring cup = 60ml
Baking Mid-Autumn Festival -
Improved version of Cantonese-style five-nut mooncake
Five-nut mooncake is my family’s favorite mooncake. It is a must-make mooncake every Mid-Autumn Festival. A few days ago, I went to the Nutritionist Club’s Le Peng Academy to be a mooncake teacher. I reduced the oil and sugar in the mooncake recipe as much as possible, so that it doesn’t taste greasy at all and is much healthier than the conventional high-fat and high-sugar mooncakes. I control the skin and fillings between 3:7 and 4:6, which makes it easier for novices to operate. I personally think this ratio is more delicious. Let’s share how to make this mooncake... What I am sharing today is a recipe for 24 five-nut mooncakes. After the mooncake skin and five-nut filling were made, I weighed them as a whole, and then divided the weights by 24 to get the weight of a single mooncake skin and filling. The finished product was a 50-gram mooncake with 19 grams of mooncake skin and 31 grams of filling. I like mooncakes of this size. When baking, I use a relatively low temperature and the coloring is very even.
Baking children -
Cranberry Coconut Mooncake
Learn how to cook Cranberry Coconut Mooncake with Mid-Autumn Festival and Mooncakes.
Mid-Autumn Festival Mooncakes -
Chocolate Coconut Mooncake
Learn how to cook Chocolate Coconut Mooncake with Baking and children.
Baking children -
2017 bean paste and egg yolk mooncakes
Learn how to cook 2017 bean paste and egg yolk mooncakes with Baking and Mid-Autumn Festival.
Baking Mid-Autumn Festival -
Cantonese style mooncakes
Learn how to cook Cantonese style mooncakes with Snacks and Home cooking.
Snacks Home cooking -
Cantonese style bean paste mooncake
The Mid-Autumn Festival is here, and everyone eats mooncakes. Although my family doesn’t like to eat mooncakes, we still eat a few pieces to celebrate the festival. This year, I made several kinds of mooncakes and even gave them to my friends
Baking children -
Purple Sweet Potato Egg Yolk Mooncake
Tomorrow is the Mid-Autumn Festival, so I made some temporary mooncakes to enjoy during the Mid-Autumn Festival tomorrow. I made two kinds of fillings this time, one is purple sweet potato and egg yolk. The other is taro and raisin filling. I think the latter is more delicious!
Baking Invert syrup -
Peanut and sesame filling mooncake
The pattern is not very clear, but the taste is very good. After checking, the main reason may be that the water in the mooncake skin is measured (1-3 ratio of edible alkali and water). I may have put too much water. I will continue to improve next time. It is all based on feeling. There is no scale, so there is no weighing, so it is not perfect.
Baking old man -
Toffee peanut cake
Today's toffee peanut cake has a rich and fragrant toffee taste. However, the heat was not controlled well when the sugar was boiled. The cooking time was a little short, and the toffee flavor was a bit off, but it did not affect its taste at all. You must try it.
Dessert Baking powder -
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 -
Osmanthus and Red Bean Paste Mooncake
It’s time to celebrate the holidays, so let’s make some mooncakes for the children to celebrate the holidays. Mooncakes can be used as desserts during class, so that the children can live and study sweetly. I wish the children to grow up healthily and happily!
Baking Mid-Autumn Festival -
Lotus Paste and Egg Yolk Mooncake
I have eaten mooncakes with various fillings. This egg yolk and lotus paste is the best tasting among all the mooncakes I have ever eaten. The sweetness of the lotus paste and the richness of the egg yolk match so closely. How can you not give it a try~
Baking old man -
Purple sweet potato filling mooncake
The Mid-Autumn Festival is coming soon, let’s DIY mooncakes together, make them yourself and eat them safely and deliciously.
Festival customs Traditional food -
Mooncakes
Learn how to cook Mooncakes with Baking and Invert syrup.
Baking Invert syrup -
Delicious homemade mooncakes
Mooncakes are one of my country's traditional delicacies, mainly used during the traditional Mid-Autumn Festival. They are also called harvest cakes, reunion cakes, etc. Making homemade mooncakes for the first time, from the process of kneading the dough, wrapping the fillings, pressing the mooncake dough, and baking, the moment the finished product comes out of the oven, I feel a sense of accomplishment.
pastries Baking -
Black sesame bean paste mooncake
It’s the Mid-Autumn Festival and I’ve been making mooncakes for several months. Adding black sesame seeds to this mooncake with bean paste filling is healthier and more nutritious than adding egg yolk. Black sesame bean paste mooncake Ingredients: 200g Cantonese mooncake premix, 145g invert syrup, 45g corn oil, 715g black sesame bean paste filling; Decoration: 1 egg yolk, a little water, appropriate amount of cooked cake powder Tools: oven, steamer, small watering can, spatula, scraper, stainless steel basin, disposable gloves, kitchen scale, plastic wrap.
Baking Mid-Autumn Festival -
Cantonese style mung bean powder osmanthus mooncake
Everyone is pursuing healthy eating habits more and more. During the Mid-Autumn Festival, we will eat some mooncakes to some extent. I would like to introduce to you a healthy mooncake made of healthy mung bean powder, along with the preparation method. This recipe can make 9 moon cakes.
Snacks Mid-Autumn Festival -
Classic Red Bean Paste Mooncake
I used one pound of red beans to make bean paste filling and got 2 pounds of bean paste. I still had one pound of bean paste left. This time I made traditional bean paste filling mooncakes. In fact, mooncakes with bean paste filling are the best to make, simple and quick. As long as you make the bean paste, the rest is done in minutes. Since the bean paste has a high water content and returns oil faster than other fillings, you can basically eat it the next day, and the crust is very soft. The disadvantage is that it doesn't last long and goes bad easily, so it needs to be eaten within a week.
pastries old man -
Barbecued Pork Nut Mooncake
Learn how to cook Barbecued Pork Nut Mooncake with pastries and Baking.
pastries Baking -
Cantonese style five-nut mooncake
The cool breeze is blowing, the autumn air is crisp, the years are passing by the fingertips, and it is Mid-Autumn Festival again. The sun sets on the west mountain, the moon rises on the willow branches, and Chang'e flies to the moon. The Mid-Autumn Festival is a day for our reunion and a day for us to miss each other. The Mid-Autumn Festival, in this magical legend, continues slowly and remains unchanged. Let happiness accompany us as we grow, and let the beauty of the full moon be everywhere. Every Mid-Autumn Festival night, the moon is always extra round. We hold mooncakes in one hand and raise glasses with the other to wish: to our relatives, to our friends, to all our colleagues in the world! We are happy, we are happy, and we miss our distant relatives and friends even more. In the rush of life, at this moment, we quietly enjoy life with no dust in our hearts; at this moment, we are grateful, grateful to the countless people in the vast sea of people who have accompanied me through the years... The moon is round in my hometown, and people are relatives in my hometown. I would like to thank my relatives in my hometown for sending me walnuts, sesame seeds, and honey produced in my hometown before the Mid-Autumn Festival. I use these materials from my hometown to make mooncakes. The taste is incomparable to mooncakes bought outside. This place is full of the love of my relatives and my love!
Baking Almond -
Lotus Paste and Egg Yolk Mooncake
Learn how to cook Lotus Paste and Egg Yolk Mooncake with Baking and old man.
Baking old man -
Inheriting the classic——Five kernel mooncakes
By the way of calculation, there are less than 10 days until the Mid-Autumn Festival, so I’ll make mooncakes before the Mid-Autumn Festival😀😀😀 Speaking of mooncakes, the most impressive one is the five-nut mooncake. In recent years, the five-nut mooncake has been very controversial. Some people love it and some hate it. Personally, I think the most traditional one is the most classic, so I decided to make Wuren mooncake😄😄In terms of mooncake shape, I broke the traditional mooncake look and made Moon Rabbit mooncake. I believe the children will like it very much😋😋😋This time I used Xinliang without adding alkaline water. I feel it is much more convenient to make and the finished product is also good, so I give it a thumbs up👍
Snacks Custard powder -
Cantonese style cranberry and mung bean paste mooncakes
Learn how to cook Cantonese style cranberry and mung bean paste mooncakes with Baking and All-purpose flour.
Baking All-purpose flour -
Taiwanese Honey Purple Potato Bean Paste Mooncake
For the Taiwanese honey mooncake, I originally planned to give it a lotus paste filling, but I changed my mind after the purple sweet potato paste filling was made. The plan of 35 grams each was suddenly changed to 25 grams each when I was taking the pill. God knows whether it is for the sake of having more, or because I just stubbornly like small mini mooncakes. In fact, being big also has its advantages. The smaller the number, the easier it is to eat. Ability to continue to develop new varieties.
Baking Butter -
Cantonese style bean paste mooncake
During the Mid-Autumn Festival this year, I felt great eating mooncakes made by myself. I could finally let my family eat mooncakes with confidence. I was very happy. With Xinliang mooncake pre-mixed powder, making mooncakes can be very simple.
Baking children -
Toffee peanut cake
This toffee peanut cake may not look amazing in appearance, but it tastes extremely delicious beyond imagination, with a rich and fragrant toffee taste. The brown sugar and butter are boiled, exuding a strong toffee aroma, which is soft and delicious. Paired with crispy peanuts and a crispy cake base, it is not ordinary delicious. Whether you make it as a snack or give it away, you will not be disappointed. I believe you will like it!
Baking Snacks -
Bean Paste Mooncakes
Learn how to cook Bean Paste Mooncakes with Baking and children.
Baking children -
Cantonese style low sugar pure white lotus paste egg moon
Baking is a very tedious thing and requires a lot of love. Making it yourself, full of integrity and love, is the best choice for Mid-Autumn Festival souvenirs
Baking Egg yolk -
Cantonese style egg yolk mooncake
The kid in our family loves salted duck egg yolks the most. I happened to have the last 10 or so small salted egg yolks and the invert syrup I made myself in the refrigerator. I also made some egg yolk mooncakes when I had time. The yolks were just a little smaller, but they still tasted good. I was waiting for my son to come back and taste them together~~~
Baking children -
Simple recipe for Cantonese-style mooncakes
Learn how to cook Simple recipe for Cantonese-style mooncakes with Baking and Egg yolk.
Baking Egg yolk -
Cantonese style egg yolk and bean paste mooncakes
Mid-Autumn Festival mooncakes represent harmony, harmony and happiness. Symbolizing reunion, it is a must-eat during the Mid-Autumn Festival. This time I am honored to participate in Xinliang’s first baking competition. It is also the time when the Mid-Autumn Festival is approaching. I wish everyone a happy, sweet, safe and healthy life! Today I would like to share with you the Cantonese-style mooncakes I made. Please give me your advice🙏
Baking children -
Brown sugar bean paste mooncake
I’ve made the brown sugar bean paste filling, and today I’m going to make bean paste mooncakes. The bean paste mooncake filling is very important. It should not be too dry, otherwise the taste will be bad, and it should not be too thin, otherwise the shape will not be good. It should also be oily but not greasy. So with a good bean paste filling, the bean paste mooncake will be basically successful.
pastries Flour -
Cantonese-style mooncake with egg yolk and lotus paste
I have been eating Cantonese-style mooncakes since I was a child. I stopped liking Cantonese-style mooncakes when I was in high school because they were too sweet. Now I like them again. Why? Because the homemade ones seem to be less sweet, you can also add your favorite fillings. The finished product is not bad and has received praise from my mother-in-law. Cantonese mooncake with egg yolk and lotus paste: Ingredients: 100 grams of ordinary flour, 70 grams of inverted syrup, 2 grams of water, 30 grams of peanut oil, about 260 grams of lotus paste filling, 10 salted duck egg yolks, 1 egg (for brushing the surface), appropriate amount of flour. Mold: 63g mooncake mold Baking temperature: 185°C for 5 minutes and 15 minutes
Baking children -
Cute mooncakes
I have always liked cute things, and the same goes for making delicious food! Do you like the cat mooncakes I made for my baby this Mid-Autumn Festival?
Mid-Autumn Festival Mooncakes -
Traditional mooncakes
Making this mooncake is almost zero failure. There is no technical content. You can do whatever you want. The materials are relatively easy to buy. If you don’t have inverted syrup, you can use honey instead
pastries Baking -
Red bean paste and egg yolk filling mooncakes
There is no need to buy mooncakes for the Mid-Autumn Festival. I will teach you step by step how to make mooncakes at home. I made invert syrup before, but now I have to use invert syrup to make Cantonese-style mooncakes. In fact, making Cantonese-style mooncakes is not difficult, but you have not done it yourself. Once you make it once, you will never want to go out to buy mooncakes. It turns out to be that simple. If you don’t believe me, try it. Mold: 50g mooncake mold, this recipe is just right to make 20 mooncakes.
Baking Blended oil -
Chestnut and Purple Sweet Potato Mooncake
Young and fashionable foodies can’t miss the Cantonese-style mooncakes, chestnut and purple sweet potato mooncakes. Although the classic Cantonese-style mooncakes have many flavors, after all, I eat the classics every year and have long since become tired of them. Come, come, come, change to a refreshing and healthy flavor, chestnut and purple sweet potato mooncakes. Chestnut and Purple Sweet Potato Mooncakes are made from chestnuts and purple sweet potatoes that are in season, and are made with chestnut and purple sweet potato filling that is non-greasy, low in calories and calories. If you want to know how to make chestnut and purple sweet potato filling, you can check out my chestnut and purple sweet potato filling recipe for detailed instructions. PS: 1. 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. 2. Each oven is different and the temperature and time are slightly different. 3. To make the conversion syrup, please refer to my recipe for the specific method of conversion syrup. 4. For the recipe of Chestnut and Purple Sweet Potato Stuffing, please refer to my recipe Chestnut and Purple Sweet Potato Stuffing 5. The picture of the finished product was taken without adding oil. Cantonese-style mooncakes are more beautiful and delicious if oil is added.
Baking Good looks -
Simple Cantonese style lotus paste and egg yolk mooncake
Today I will teach you how to make this mooncake. It is very simple and suitable for novices. I strongly recommend an easy-to-baking Cantonese mooncake pre-mixed powder. With it, there is no need to add liquid when making Cantonese mooncakes. The finished product is golden in color, has clear patterns, and the cake body is not easy to crack. The oil will return the next day, and the taste is also very good. With it, the success rate of making mooncakes will be greatly improved! This good product will appear in my step-by-step diagram. It is really good news for novices and a favorite for veterans...
Baking High-strength liquor -
Red lotus paste mooncake
I have made mooncakes with the classic filling of white lotus paste. I love lotus paste mooncakes, so red lotus paste is a must-have. Red lotus paste is actually made by boiling it into caramel color and then frying it with lotus paste. The fried lotus paste turns red, so it is called red lotus paste. In order to be healthier and avoid the unhealthy ingredients of caramel, I chose brown sugar. Brown sugar is slightly healthier than white sugar and can make lotus paste turn red. So the red lotus paste I made today can be said to be a modified version, but it is also healthier. In order to be healthier, I used healthy olive oil wherever oil is used in this mooncake. If you like the taste of brown sugar and healthy mooncakes, then this red lotus paste mooncake is a must-try.
Baking Brown sugar -
Cantonese style mooncakes
During mooncake season, children who don’t have an oven can try my simple version of mooncakes. I made all the fillings in advance.
Baking Mid-Autumn Festival -
Red Bean, Lotus Paste and Egg Yolk Mooncake
The salted duck egg yolks I bought this year are of good quality, so I bought more of them so that I can use them to make various egg yolk mooncakes. Today, I combined red bean paste with lotus paste and salted egg yolk. The mooncakes made this way taste sweet and have a layered texture. The color is also different when cut into pieces. It looks quite appetizing. Moreover, egg yolk is good for brain and intelligence, especially suitable for our children. Message: I hope the children will grow up without worries!
pastries Mid-Autumn Festival -
I remember making Cantonese-style mooncakes for the first time. I am a novice at making desserts. If I failed, I kept trying. I was not used to the salted egg yolk, but the lotus paste tasted really good.
Because this is the first time I have made it, there are many imperfections. Please don’t follow it for the time being. I will study it later. The raw materials are all bought online. I think many masters make them by themselves. If you have the opportunity, you can also learn from it. The original flavor failed and the shape on the surface was blurred, but the matcha flavor remained very good. It was really strange. Although the mixing ratio and temperature were the same, it seemed that more practice was needed. I’m not used to salted egg yolk, but the lotus paste tastes really good O(∩_∩)O
pastries All-purpose flour -
28 pictures detailing my favorite mooncake in this life - Cantonese style lotus paste and egg yolk mooncake
Speaking of Cantonese-style egg yolk and lotus paste mooncakes, it is no exaggeration to say that they are my favorite mooncakes in my life. This dates back to my childhood. At that time, I really didn’t like eating mooncakes, especially the ones with green and red threads inside. Now I think about it, and I still feel scared. Haha, I really didn’t like it. Then one year during the Mid-Autumn Festival, I went to my grandma’s house and was given egg yolk mooncakes as a gift to my grandpa. I had never seen mooncakes with egg yolks inside. At that time, there were many cousins. So everyone got a small quarter of a piece. Oh, the Maiga ones are so delicious. From then on, I fell in love with these mooncakes. I only tasted mooncakes with other mooncakes at home. I only loved lotus paste and egg yolk mooncakes. Later, I started baking without hesitation. I started making them myself during the Mid-Autumn Festival. I bought the lotus paste filling at that time. I couldn't wrap it in the perfect ratio of 2:83:7. The bag was very thick, but I ate it with gusto. This year, I decided to make beautiful mooncakes. I fried the lotus seed filling myself and wrapped it into a 3:7 thin-skinned large stuffing. I originally thought that it would be difficult for my clumsy hands to wrap it out, but it turned out to be very easy to wrap it out. And the more I wrap it, the easier it is. It seems that I have made progress in the past two years of training in the kitchen~~hehe
Baking Mid-Autumn Festival -
Cantonese style five-nut mooncake
Learn how to cook Cantonese style five-nut mooncake with Baking and Snacks.
Baking Snacks -
Date paste mooncakes
Learn how to cook Date paste mooncakes with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
Five-nut mooncake
Recently I have started making mooncakes. The ones I make are healthy, nutritious and delicious. I make all the mooncake skins and fillings myself. The skin of the five-nut mooncakes I made this time is slightly thicker than the Cantonese style. The fillings are original with cranberry and osmanthus sugar, and the taste is still good!
Baking children -
Chocolate mooncakes
Due to my wrist injury and being busy, I finally made the mooncake I wanted to make a week after the festival, which is easy for novices to use.
pastries Chocolate -
Crab mooncake
Learn how to cook Crab mooncake with Baking and Good looks.
Baking Good looks -
Five-nut mooncake
Learn how to cook Five-nut mooncake with Baking and old man.
Baking old man -
Little Bear Fun Cantonese-style Mooncakes
For those who only love Cantonese-style mooncakes, they will never tire of making all kinds of interesting Cantonese-style mooncakes. This mooncake incorporates the appearance and taste of non-traditional mooncakes into the traditional recipe. Not only does the mooncake make it interesting and attractive to children without using a mold, but it also has a cocoa-flavored mooncake skin. Now children who like cocoa flavor can find a flavor that suits them. The filling is also kneaded with meat floss. You can give it a try
Baking old man -
Lotus Paste and Egg Yolk Mooncake
My son’s favorite filling is lotus paste and egg yolk, so I made a lot of them, and I also like them very much.
pastries old man -
Cantonese style mince mooncake
Baiguo mooncake is a more traditional mooncake. It is divided into two types: Suzhou-style Baiguo and Cantonese-style Baiguo. The ingredients are similar but the production methods are different. You can adjust it according to your own preferences if you make it yourself. I don’t like fat mooncakes, so I gave up on them. I slightly adjusted the sweetness of the fillings. It doesn’t have a very sweet texture. It’s great
Baking children -
Five-nut mooncake
The Mid-Autumn Festival is here again, so I bought some materials and made mooncakes at home, using Teacher Mei Yiran’s recipe as a reference. In my memory, every Mid-Autumn Festival, my mother would bring back about 100 yuan of mooncakes, because at that time, my mother worked in the food department, and every Mid-Autumn Festival, she would be given a lot of delicious mooncakes processed by her own unit. My sister and I would eat them for a long time, and in the end, only the fillings would be left, and only the skins would be eaten. This time I made some for the Mid-Autumn Festival and experienced the fun of making mooncakes all at once.
Baking old man -
Homemade five-nut mooncakes
Five-nut mooncake is one of the traditional Chinese pastries, and all parts of the country have their own five-nut mooncakes. The skin is thin, the filling is large, delicious, soft and crispy, and has a variety of nutty aromas.
Baking All-purpose flour -
Peanut shaped mooncake
I have made mooncakes several times since the Mid-Autumn Festival, and they are all very popular with my family. They are not only cute in shape, but also beautiful in color. They are made and eaten freshly without any additives. They are nutritious and delicious (it will look better and taste better after the oil is added).
Baking Black sesame filling -
Cantonese style mooncakes
Moon cakes, or Mid-Autumn cakes, are a Mid-Autumn Festival food throughout East Asia. The custom of eating mooncakes during the Mid-Autumn Festival began in the Tang Dynasty. During the Northern Song Dynasty, mooncakes were called palace cakes. They were popular in the palace and also spread among the people. They were commonly known as small cakes and moon cakes. Later it evolved into a circle, which symbolizes reunion and happiness. Mooncakes were originally shaped like a full moon, with a round appearance, symbolizing reunion. Later, they also came in square or other shapes. Eating mooncakes on the Mid-Autumn Festival is a traditional Chinese custom, just like eating rice dumplings on the Dragon Boat Festival and glutinous rice balls on the Lantern Festival.
pastries old man -
![Full Moon Mid-Autumn Festival---------[Coconut Double Bean Paste Mooncake]](/1690b18b-0cbe-439f-bbc2-fc0a871530c1.jpg)
Full Moon Mid-Autumn Festival---------[Coconut Double Bean Paste Mooncake]
On the train at 4 o'clock in the afternoon, my eldest sister's son is getting married on the 18th. I am very happy for them! I think about the little brat I still held in my arms who is really getting married. I lament that time is running like water. He got married, and I always got married too! Just kidding, my nephew is only 13 years younger than me. We walked together without knowing it and thought we were siblings! My nephew's love life has been very difficult. Now he finally got married, which fulfilled the wish of my eldest sister and brother-in-law. I would like to sincerely wish my nephew a happy wedding, a happy family, and a rising career! When I go home, I can’t bring a lot of things with me. Besides, everything is sold at home now. Even though it’s a rural area, small supermarkets now have all kinds of products. Some homes in the city can’t even buy them! Yesterday I baked two batches of mooncakes and gave them to my family to try. These are handmade mooncakes without preservatives or additives. I fried the bean paste filling myself. I originally planned to stir-fry white bean paste, but I added too much water when cooking. Finally, I added red beans and cooked them together. When frying, I added four small packets of coconut powder. The thick coconut-flavored bean paste filling is very sweet and not greasy!
Baking children -
Egg yolk and bean paste mooncakes
A very traditional Cantonese-style mooncake, with red bean paste filling and salted egg yolk inside. The bean paste filling is fried by yourself, not too sweet. It uses Cantonese-style mooncake pre-mixed powder and does not need to add additional water. The ingredients are very simple, only 5 items are needed. Don’t hesitate to try the joy of homemade mooncakes. You can also adjust the filling according to your own taste. The following quantities can be used to make 10 egg yolk mooncakes. Since the father at home cannot eat eggs, salted egg yolk is not used in two mooncakes and the same amount of bean paste is used instead.
pastries Baking -
Cantonese style lotus paste and egg yolk mooncake
Learn how to cook Cantonese style lotus paste and egg yolk mooncake with Baking and Egg yolk.
Baking Egg yolk -
Red bean paste and salted egg mooncakes
Learn how to cook Red bean paste and salted egg mooncakes with Baking and old man.
Baking old man -
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 -
Cantonese style bean paste mooncake
I made a lot of five-nut mooncakes a few days ago, and they were quickly divided. Since I didn’t have the ingredients for the five-nuts at home, I was in a hurry to make them. I was too lazy to make the bean paste myself, so I used the ready-made ones I bought. When I opened it, I thought it was very watery. After taking a bite, I felt that the taste was very sweet, so I fried it myself. Some glutinous rice flour and all-purpose flour were added to it, and it was made with the right dryness and humidity, and it was not that greasy. Although I didn't think it was as delicious as the five-nut filling I prepared myself, the taste was acceptable. As the saying goes, each person has his own preference. When I gave it to friends, everyone said it was delicious. The recipe shared below is for 30 50g mooncake recipes. If you want to make more, add the raw materials according to the proportion.
Baking old man -
New style five-nut mooncake
Five-nut mooncakes are more popular among family members. Because my baby is allergic to peanuts, I switched to black currants. The taste is still very good. Add salad oil to the filling to reduce the sweetness and add less sugar, which is easier for the baby to eat. There is also very little syrup in the dough. Make 50g small mooncakes. Every time you can cut it open and eat it, your baby will be very happy to see the filling. It’s convenient to eat and doesn’t waste anything.
Baking old man -
Egg Yolk Lotus Paste Mooncake
Mooncakes are a must-have gift for Cantonese people during the Mid-Autumn Festival. As far back as I can remember, we have been giving mooncakes to relatives. I give you mooncakes, and you give me grapefruit and taro. This continues. My son’s grandma told me the story of Sister Chang’e, saying that she and her lover could only meet on the bridge when the moon was full on the Mid-Autumn Festival. Grandma also pointed to the mooncakes and asked if she saw the black shadow? It is sister Chang'e who is waiting for her lover. At that time, I still naively believed that I was really rude to Sister Chang'e, haha! This year I also have to start sending mooncakes. There are a few in my family who can’t eat too sweet ones, so I choose to make them myself to relieve my itchy hands, and everyone loves the handmade products I send. To be honest, making mooncakes by myself is a bit tiring, because frying the fillings is not an easy task, and my hands are sore after frying. I admire my friend who made 4,000 of them to sell.
Baking Mid-Autumn Festival -
Cheese Mung Bean Paste Mooncake
A mooncake with good reviews. The most difficult part of making mooncakes is frying the fillings. If there is too much moisture, the skin of the mooncakes will become wet after the oil returns. If the moisture is too dry, it will be difficult to shape. In short, you have to control the dryness and humidity yourself. You will gain experience after making it a few times. I made the syrup and fillings a day in advance. As long as the recipe is right, it is really easy to make mooncakes. Seeing my family and friends eating them with gusto, I feel so happy and moved beyond words. Those of you who have an oven should really give it a try.
Baking old man -
Lemon-flavored bean paste mooncake
Learn how to cook Lemon-flavored bean paste mooncake with Baking and All-purpose flour.
Baking All-purpose flour -
【Tianjin】Yangliuqing Painted Biscuits
In the past, in Tianjin, during the Spring Festival, in addition to posting Spring Festival couplets and setting off firecrackers, every household also posted New Year pictures. The most common ones are Yangliuqing paintings. The cute big-headed doll is full of blessings. Although it is rare now, it still represents a culture that makes me feel endlessly charming.
Baking Cocoa powder -
Toffee peanut cake
Brown sugar and butter are boiled to exude a strong toffee aroma, which is soft and delicious. It is paired with peanuts and a crispy cake base! Can you resist its temptation?
Snacks children -
Cantonese-style egg yolk mooncakes (63 g x 20 pieces)
Because we have made two types of mooncakes, lotus seed paste and egg yolk and bean paste and egg yolk mooncakes, the pictures also show both. The lotus paste filling and bean paste filling are cooked in a pressure cooker in advance, then broken into pieces with a cooking stick, add sugar and corn oil and fry in a non-stick pan until they form a dough. The oil recovery effect of this mooncake skin is very good, and it can be eaten after one day at a time.
Baking Mid-Autumn Festival -
Goldfish bean paste mooncake
This is a mooncake made with Jiusan peanut oil. It is indeed very fragrant. Thank you Jiusan Group for providing the opportunity to try it!
Baking children -
Golden Peach and Date Paste Mooncake
Cantonese-style mooncakes are a must-have for people to give as gifts during the Mid-Autumn Festival, and there are more and more styles. Black gold mooncakes are very popular this year, but not everyone loves brown sugar. I wanted to see what the effect would be if I brushed regular Cantonese-style mooncakes with gold powder? The result was unexpected and beautiful. It gave me a full sense of accomplishment!
pastries Mid-Autumn Festival -
Cantonese style lotus seed mooncake
The Mid-Autumn Festival is approaching, and everyone is busy making mooncakes. As a northerner, I still like Cantonese-style mooncakes. I bought low-sugar lotus paste filling with my friends. After receiving it, I made this Cantonese-style lotus seed paste and egg yolk mooncake. It tastes good.
Baking old man -
![Full Moon Mid-Autumn Festival----------[Cantonese Style Pineapple Mooncake]](/76d948ee-f975-4aab-86ec-91b3f03afbb3.jpg)
Full Moon Mid-Autumn Festival----------[Cantonese Style Pineapple Mooncake]
Two days ago, I made pineapple-filled mooncakes that my son likes. The fillings of these mooncakes purchased online are generally on the sweet side, and it feels too sweet to eat even one. But my son likes them very much and eats them if he likes them. I don’t like to eat sweet things very much. My mouth will feel sour and uncomfortable after eating sweet things. It’s better to make the stuffing yourself. You decide whether it’s sweet or salty. Fortunately, I made my own mung bean paste. The sweetness and oil content are both acceptable to me. I started making the mung bean paste mooncakes in the afternoon and can eat them tomorrow, haha!
Baking children -
Cantonese style lotus seed mooncake
Mooncakes originally originated in the Tang Dynasty. It is said that during the reign of Emperor Gaozu of the Tang Dynasty, General Li Jing defeated the Turks by relying on the hidden message of mooncakes. He returned in triumph on August 15th. Since then, eating mooncakes has become an annual custom. However, the description of appreciating the moon and eating mooncakes during the Mid-Autumn Festival originated from the "West Lake Tour Zhihui" of the Ming Dynasty. August 15th is called the Mid-Autumn Festival. Folks send mooncakes to each other to symbolize reunion. There are four main categories of traditional mooncakes based on origin, sales volume and characteristics, including Cantonese-style mooncakes, Beijing-style mooncakes, Soviet-style mooncakes and Chaozhou-style mooncakes. Common mooncake fillings include lotus paste, bean paste, ham... In recent years, there have been more and more mooncake varieties, but I still prefer traditional mooncakes and the traditional taste.
Baking Mid-Autumn Festival -
Cantonese egg yolk lotus paste mooncake
Learn how to cook Cantonese egg yolk lotus paste mooncake with Baking and Home cooking.
Baking Home cooking -
Sesame Shortbread
Sesame shortbread has sweeter kidney bean filling than traditional sesame shortbread. When you take a bite, you will be greeted by the aroma of sesame on the outside, the green aroma of pastry, the sweetness of the filling, and the rich texture. This biscuit is loved by all ages. Attached to the recipe for handmade fillings is a purely handmade and natural healthy biscuit - sesame shortbread. The ingredients are as follows: 1. Cake embryo: 100g all-purpose flour, 80g invert syrup, 25g corn oil, 2g water 2. Cake filling: 250g white beans, 150g fine sugar, 60g corn oil 3. Decoration ingredients: 10g black sesame, 10g white sesame
Baking Breakfast -
Homemade Cantonese bean paste mooncakes for the first time
The Mid-Autumn Festival is coming, and it’s time to eat moon cakes. I have been preparing to make mooncakes these days. Most of the fillings I prepared are bean paste, but there is also my homemade sweet potato filling (put an appropriate amount of butter in the pot, stir-fry an appropriate amount of white sugar over low heat until the sugar dissolves, then pour in the cooked sweet potato puree and stir-fry until the water is dry)
Baking All-purpose flour -
Cranberry lotus paste Cantonese style mooncake
Follow Miss Tianluo on WeChat and play in the kitchen with me! Although it's not the eighth month of the lunar calendar yet, everyone's enthusiasm for mooncakes continues to be as high as the temperature in Shanghai. Let’s not talk about the time-honored Xinya. Every time I went there, it was always overcrowded (the strange thing is that Xinya, which has always only made the most traditional Cantonese mooncakes, also started making crispy fresh meat this year hahaha), what is the old Dafang in the East District and the old one in the West District? Dafang Jing'an Bakery Wangjia Sha Shen Dacheng... Anyway, anyone who looks like they are making pastries and snacks is trying their best to join in the fun of mooncakes. I don't know what weird internet celebrity mooncakes will be hyped this year... I have been urged to publish mooncake recipes countless times. People like me, even if they have already prepared and distributed them to give away, are still reluctant to whet the public's appetite so early. After all, there is still a long time, so it becomes - every year, the Mid-Autumn Festival is over before all the updates are uploaded... Well, I will update it early this year. Don't drool too much, readers!
Baking Snacks -
Maltose Wuren Mooncake
After many adjustments to the recipe, I finally made Wuren mooncakes with a taste I was satisfied with. This is a very healthy mooncake with less oil and sugar. It does not contain sugar, has low powder content, and is not very hard. Maltose is a very high-quality and healthy sugar that can be consumed by most people, and can also be consumed by diabetics in small amounts. Maltose is used in medicine and baking. It will be more rigorous for medicinal use. The glutinous rice, wheat or barley is fermented and has a pure taste. I brew maltose myself and use it for medicinal purposes. The invert syrup is also made by ourselves using fresh lemons. Therefore, the whole mooncake is very safe for children to eat. Wu Ren mooncake has always been a controversial mooncake. It can be divided into salty and sweet, and can be divided into traditional and new flavors according to history. Before this year, I didn't like eating it, especially the traditional flavor. Every time I took a bite, there was always a taste I didn't like. Our family is very picky about nuts and will not eat them if they have a bitter or off-flavor, so walnuts are not included in the list.
Baking old man -
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 -
Red bean filling mooncake
Learn how to cook Red bean filling mooncake with pastries and Mid-Autumn Festival.
pastries Mid-Autumn Festival -
Lotus Paste and Egg Yolk Mooncake
This lotus paste and egg yolk mooncake is also a must-make every year. Because the lotus paste made by yourself is absolutely not adulterated, it has a pure and delicate taste. With the addition of duck egg yolk, the fragrance of the egg yolk and the sweetness of the lotus paste blend together, creating a rich and sweet taste. It’s a very good combination. My son especially likes this mooncake.
Baking Duck egg yolk -
Cantonese egg yolk lotus paste mooncake
The recipe taught by my friend’s mother who owns a pastry shop
Baking old man -
Jinsha Custard Mooncake
This year, I prefer savory mooncakes, and Jinsha Custard Mooncake is my main target this year. After careful research, I finally made delicious golden sand custard filling. This way, you don’t need to buy fillings, and you can enjoy Jinsha Custard Mooncake. The Jinsha custard mooncakes came out of the oven. When they were still very hot, the children and my husband rushed to taste them. They didn’t even wait for the oil to replenish. They all said they were delicious after eating them, which shows that my homemade recipe is very successful. So I immediately took it out and shared it with everyone.
Snacks Flour -
Mooncakes stuffed with flowers
It’s mooncake season again~ Last year I posted a recipe for mooncakes stuffed with egg yolk and five kernels. This year, let’s make a recipe for mooncakes stuffed with roses. But Rose wasn't sure how well she could handle it, so she bought the filling directly. When I make it, the house is filled with the fragrance of flowers! Perfect to pair with a cup of tea~
pastries Home cooking -
Red bean mooncake
The Mid-Autumn Festival is almost here, let’s practice making red bean mooncakes
pastries Mid-Autumn Festival -
![Mooncake Season [Cantonese Style Lotus Paste and Egg Yolk Mooncake]](/15ba5781-7bd1-43cd-b571-34c15defc8d4.jpg)
Mooncake Season [Cantonese Style Lotus Paste and Egg Yolk Mooncake]
The annual mooncake season is here. Among the Cantonese-style mooncakes, my family’s favorite is the lotus paste and egg yolk filling, so I make it every year. This time I made it with a 75g mold
pastries old man -
Lotus Paste and Egg Yolk Mooncake
If you want to eat healthy mooncakes with low sugar and oil, DIY is economical and affordable. Let’s get started! All the ingredients for the mooncakes made this time are made by myself. By the way, here is a brief introduction to the ingredients needed to make lotus paste filling: 1000 grams of fresh lotus seeds, 400 grams of white sugar, and 360 grams of vegetable oil. Method: Remove the heart from the lotus seeds, add appropriate amount of water to a pressure cooker and cook. Pour the soup into the wok together, stir-fry over medium heat until it is semi-thick, add sugar and oil and change to medium-low heat and stir-fry until dry and removed from the heat. (It’s best to buy fresh lotus seeds when making lotus paste filling. They don’t need to be soaked in water in advance and they cook quickly. They don’t need a blender to crush them. After they’re cooked and stir-fried in a pan, the seeds will naturally become rotten. It’s super convenient. The amount of water used to cook the lotus seeds is about half less than the amount used to cook the porridge.) Please see the tips for preparing the water.
Baking Corn oil -
Lotus Paste and Egg Yolk Mooncake
The Mid-Autumn Festival is coming soon, and I saw many netizens making mooncakes, so I gave it a try too! This year I learned to make Cantonese-style mooncakes for the first time, and today I made lotus paste and egg yolk mooncakes!
Baking old man -
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 style mooncake 63g
Do you still remember the five-nut mooncakes you had when you were a kid? I remember that when I was a child, in addition to five-nut mooncakes, there was egg yolk and lotus paste. I loved lotus paste at that time. Now I can eat it whenever I want. As long as I make it myself, no matter what the filling is... 🤞🏻🤞🏻🤞🏻 This recipe uses a 63g mold
Baking Mid-Autumn Festival -
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 -
Cantonese style coconut mooncake
Learn how to cook Cantonese style coconut mooncake with Baking and old man.
Baking old man -
Lotus Paste and Egg Yolk Mooncake
The first batch of mooncakes went through the oil recovery very well, which proved that the proportion of mooncake ingredients used was still good. Next, we can use the existing dough recipe to boldly make ‘batch’ mooncakes. The so-called batch means that most of the mooncakes made during the Mid-Autumn Festival are given to relatives and friends. During the Mid-Autumn Festival, my friends felt happy when they ate the mooncakes made by me.
Baking old man -
![Full Moon Mid-Autumn Festival---------[Cantonese Style Mung Bean Paste Mooncake]](/bf7b0d39-147f-441c-8e81-e15b894d7e3c.jpg)
Full Moon Mid-Autumn Festival---------[Cantonese Style Mung Bean Paste Mooncake]
I’m going back to my hometown in a few days, and I want to make some mooncakes for my family to try. This mung bean paste mooncake is my favorite. It’s smooth and delicate mung bean paste, with just the right sweetness and not greasy. It’s not like the mooncakes you buy that contain a lot of sugar and oil, as well as a lot of additives and preservatives. I can rest assured that the ones I make are hygienic and don’t contain any preservatives. I hope my family will like the mooncakes I make!
Baking children -
Cantonese style bean paste and egg yolk mooncakes
It's the Mid-Autumn Festival again. In the past, no matter how expensive the mooncakes were, they were just for the occasion. They usually took one bite and then put them down, mostly because they were too sweet. Later, someone told me that you could try the egg yolk ones. How about that? But I still took one bite and put them down. It wasn't until I accidentally ate someone else's handmade egg yolk mooncakes that I realized that it wasn't that the mooncakes weren't delicious, it was because I didn't get anything delicious. So how could I miss out on the fun of doing it? Egg yolk mooncakes, as the name suggests, the egg yolk plays a vital role. When you eat the delicious egg yolk, it will fill your mouth with a fragrant, oily and sandy feeling. When paired with the sweet bean paste, your taste buds will immediately be enriched!
Baking old man -
Cantonese style mooncakes
I made mooncakes many times last year and gained some experience. This year I wrote the recipe in advance to share with everyone
Baking old man -
Chicken Pancake (Air Fryer Version)
Chicken cake is a special traditional snack in Guangzhou, Guangdong, also called Xiaofeng cake. Crispy on the outside and chewy on the inside, mini chicken pancakes. I have tried many times to make mini biscuits. The ingredients are slightly different from the traditional chicken pancakes. Peanuts and nut crumbs are added to make them crispier. PS: Grind the peanuts and melon kernels to reduce the filling and biscuit molds, and you can press out the shape with your hands.
Baking Snacks -
Cantonese style lotus paste and egg yolk mooncake
Learn how to cook Cantonese style lotus paste and egg yolk mooncake with Baking and children.
Baking children -
Handmade bean paste mooncakes
Learn how to cook Handmade bean paste mooncakes with pastries and Traditional food.
pastries Traditional food -
Cantonese style egg yolk mooncake
Learn how to cook Cantonese style egg yolk mooncake with Baking and Cantonese cuisine.
Baking Cantonese cuisine -
Cantonese style mooncake with red bean and egg yolk filling
The moon is full during the Mid-Autumn Festival, feel free to DIY! This is the second year I have made my own mooncakes, but I have been seriously procrastinating until now on writing the recipe! I like to stir-fry the stuffing myself, it won’t be as sweet as the stuffing bought from outside! This year there are only fried red bean fillings/lotus paste fillings/purple sweet potato fillings.
Baking Cake flour -
Classic mooncake--egg yolk bean paste mooncake
My favorite mooncake is the one with egg yolk and bean paste. I just used a new mold and I am not used to it. The appearance is a bit ordinary and not so beautiful. I planned to make it again but never got around to it, so I just made do with it.
Baking children -
Cantonese style five-nut mooncake
This is a recipe I learned from my friends. The oil will return after leaving it for more than a day. The dough takes a long time to wake up, but in the end it is easier to operate and the dough is evenly wrapped. The ratio of skin to filling is 3:7. The syrup is purchased. Ingredients: 200g all-purpose flour, 125g invert syrup, 50g oil, 2g water, 1g salt. Decoration: a little egg yolk liquid, a little cooked flour. Filling: 35 grams of five-nut filling*25, 875 grams. The ratio of skin to filling is 3:7, 50g mold. This recipe can also be made into 6 100-gram pieces or 13 50-gram pieces, depending on the mold you like.
Baking children -
Take health one step closer - Bean Paste Guyuan Mooncake
Guyuan paste is made from donkey-hide gelatin, red dates, walnut kernels, black sesame seeds, and rock sugar. The main ingredient is donkey-hide gelatin, which has the effect of nourishing blood and nourishing the skin. The donkey hide gelatin and red dates in Guyuan Paste can nourish blood, while black sesame seeds and walnut kernels can nourish kidneys, and rock sugar can moisturize dryness. The rice wine in Guyuan paste will make the above ingredients more effective, make the nutrients easier to digest and absorb, and also make the prepared paste easier to preserve. In order to improve the taste of rice wine in Guyuan paste and make the mooncakes taste better, I added bean paste and honey red beans, which is also easier to operate. In this way, mooncakes that were originally high in oil and sugar have made a gorgeous turn, taking another step towards health.
Baking Egg yolk water -
Black sesame and five kernel mooncakes~50g
I eat mooncakes during the Mid-Autumn Festival. Now that I have nothing to do, I make mooncakes at home for my family to eat. I feel great even though the Mid-Autumn Festival has passed. I made them cleanly and hygienicly, so I feel safe eating them
Baking old man -
Cantonese style five-nut mooncake
The Mid-Autumn Festival is just a few days away. This year I made the fillings for the five-nut mooncakes. Although it is laborious and time-consuming, the taste is indeed better than the fillings I bought before. Food always rewards our hard work and never fails. Looking at the waxing and waning moon, there will always be a touch of sadness in the autumn night, not for others, not for myself, just because the night is as cold as water and the autumn wind chills the body. When you are too tired, you will not think carefully. Although the five-nut filling I made this time is delicious, I forgot to break the peanut kernels and walnut kernels into small pieces. They were too big and it was really northeastern. It still tastes delicious, and friends and family love it.
pastries Baking -
Black sesame filling mooncake
Learn how to cook Black sesame filling mooncake with Baking and All-purpose flour.
Baking All-purpose flour -
Red bean paste mooncake
Mooncakes like to eat red bean paste, it is sweet and delicious, soft and glutinous, which is suitable for the elderly and children.
Baking Flour -
Cantonese-style mooncakes – Bohu also eats homemade mooncakes, it’s true!
Let’s share what my husband saw about the mooncakes - during the Mid-Autumn Festival, enjoy the flowers, the moon and the fragrance of autumn, homemade mooncakes with good ingredients, good intentions and good health. Since I started baking, my husband seems to have become more poetic, and he talks about everything when he has nothing to do. It puts me in a good mood, and naturally I am willing to make more delicious things for them, father and daughter.
Baking Invert syrup -
Bean Paste Mooncakes
As the Mid-Autumn Festival approaches, all kinds of mooncakes start to be sold in the streets and alleys. I passed by a few days ago and couldn't help but buy a few. I was disappointed when I tasted them. It was really not as delicious as before. The stuffing felt impure as soon as I ate it, and I didn’t know what was added. Looking at the world of gourmet food, many gourmets make their own. This Mid-Autumn Festival, I also made it once. The finished product is pretty good, with a good texture and plenty of fillings. It’s really delicious. It’s also a good idea to wrap it up and give it away.
Baking Clear water -
Yunnan ham mooncake
This is a salty and sweet mooncake. The fillings are all the lean meat of ham, and the flavor of ham fills your mouth when you bite it. And this ham was brought back from Yunnan. It is authentic Yunnan ham and tastes great. A mooncake that children love very much. Message: Let the children bloom like flowers!
pastries Baking -
Double egg yolk mooncake
Learn how to cook Double egg yolk mooncake with Baking and Corn oil.
Baking Corn oil -
Egg Yolk Lotus Seed Mooncake~50g
My favorite is the egg yolk and lotus paste mooncakes. The ones bought outside are expensive, but I always feel unhygienic. I bought the ingredients and tried to make them at home. I thought they were very good. The taste is the same as the ones sold. It tastes very good. I will make it myself in the future. It is clean and hygienic. You can eat it with confidence. My baby and my family like it!
Baking children