Recipes tagged "Lotus paste stuffing"
2 recipes found
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Cantonese style lotus paste and egg yolk mooncake
I have been making mooncakes for several years. I don’t say how good they are, but I still have some experience. Some friends started their baking journey with mooncakes in mid-autumn. When they first came into contact with baking, there were a lot of things they were confused about. Today I will just sort out some of my experience in making mooncakes over the past few years. To make mooncakes, you must first determine how big you want to make them. Common mooncake specifications include 50g, 63g, 75g, 100g, and 125g. Personally, I prefer the 50g mooncake. I think this one looks small and delicate, and the size is just right, so I won’t get tired of eating it. After determining the specifications of what is to be done, it is time to prepare the materials according to the quantity to be done. There is another problem here. The proportions of skin and filling determine the final amount of various materials used. If you like thin skin and large fillings, you can make a skin-to-filling ratio of 2:8. If you are a novice and are afraid of wrapping, you can start with 3:7. A major feature of Cantonese-style mooncakes is thin skin and large fillings, so a ratio of more than 3:7 is not recommended. I like 2:8, so I will explain it according to this ratio here. Taking my preferred 50g mooncake as an example, the 2:8 ratio requires a tare weight of 10g and a filling weight of 40g. Once you understand this, the preparation of materials is very simple, it is nothing more than some simple calculations. . . For example, if I want to make 15 mooncakes weighing 50g, then according to 2:8, the total weight of the skin is 150g and the total weight of the filling is 600g. You can fry the fillings yourself, but I suggest you choose a reliable and trustworthy store to buy online, so that the variety of filling flavors will be very rich. The materials needed for Pi'er include flour, oil, inverted syrup and alkaline water, all of which are necessary to make satisfactory mooncakes; there is also custard powder, which is kneaded into the dough with the flour during production, which will make the final baked mooncake very beautiful in color. The invert syrup and alkaline water can also be boiled and prepared by yourself, but I still recommend that you buy online, which will save a lot of time and effort. This may also be related to the fact that I usually don't have much time at work. . . Now, let’s start making~~ Ingredients (50g weighs 15 pieces): Ingredients: 66g low-gluten flour, 7g high-gluten flour, 2g custard powder, 20g corn oil, 59g syrup, 1g water **Careful friends may find that I have prepared more than 150g of materials, but 5g more, so that even if there is some loss during the dough mixing process, it will not affect the use in the end. Fillings: 450g lotus paste filling, 15 egg yolks
pastries Mid-Autumn Festival -
French mooncakes
Cantonese-style mooncakes, Soviet-style mooncakes, snowskin mooncakes~ Well, there are too many to count, so, I decided to have a French mooncake~ In fact, I think it is more like a snack, more like the texture of cheese cake~ I was inspired by the delicious cheese mooncakes, but I made a small mistake today, that is, when I started to mix the dough, I stirred it in circles. Fortunately, I came to my senses~ The finished product has a bit of cake texture, but it still tastes good!
pastries Mid-Autumn Festival