Recipes tagged "Li Rong"

5 recipes found

Crystal Purple Sweet Potato Mooncake

Crystal clear, sweet and waxy, colorful, and most importantly, low in fat and oil~~~

pastries Mid-Autumn Festival
Chestnut cake

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Baking Cookies
Chestnut and Osmanthus Cake

I opened a can of chestnut paste when making the Double Ninth Festival cake. In order to use it up, I wanted to continue making the Double Ninth Festival cake. I accidentally poured too much milk and ended up like this^_^

Dessert Glutinous rice flour
Chestnut steamed buns (Japanese-style baked confectionery)

It’s been a month since the Mid-Autumn Festival. Do you still have any leftover mooncake fillings from making mooncakes at home? Freezing them in the refrigerator takes up too much space, and wrapping them in mooncakes is too greasy. So today I will introduce to you a way to use up leftover mooncake fillings, a delicious and cute Japanese snack - chestnut steamed buns. Although it is called steamed bun, it is actually not the staple steamed bun we often eat, nor does it need to be fermented. It is a baked Japanese snack, which is also a type of wagashi. In many bakeries in Japan, you can find this kind of yakiniku confectionery stuffed with chestnut puree + white bean paste. The shape is also made into a chestnut shape, but most of them are in the original color. I replaced some of the flour with cocoa powder and the color was more like chestnuts. Crispy on the outside, sweet and soft on the inside, very delicious. Compared with ordinary Cantonese-style mooncakes, it has lower sugar and oil content and less sweetness. In addition, you can eat it after baking without waiting for the skin to return to oil, which is very convenient. Let’s take a look at how to do it next. (The marked dosage can make 8 pieces, 50 grams each)

Dessert Afternoon tea
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