Recipes tagged "Mooncakes"
169 recipes found
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Cantonese style beef mooncake
In the cut section, large pieces of beef gleamed in between. It reminds me of the past barbecued pork/gold hook mooncakes. Very tempting. There are still a few days until the Mid-Autumn Festival, why should we stop work? What kind of beef is beef? Health? Still familiar? The words are unclear. However, it is safer to use cooked beef. In fact, I have already decided what kind of beef to use. Once you decide to do it, go to the supermarket and buy a small piece of beef in sauce. I have thought about it for a long time: boiled beef in plain water is definitely out of date; braised beef may be good too; but the sauced beef in the supermarket is also very good, the meat is tender and tender, and the most important thing is that you don’t need to buy too much. Use a third of the mooncakes and serve the rest directly to the table. Making the stuffing wasn't difficult, but it ended up being too careless. In fact, I was quite cautious at the beginning, but in the end I became impulsive: before I even grasped the oil, I poured all the water in the formula into it. Maybe, you can use no water at all, maybe, only use half of it at most. However, it was too late - the filling was obviously too soft. It's not that it can't be made up for. It just takes a lot of trial and error, and, most importantly, the amount of filling will be more than you budgeted for. Just make do with it. Hope nothing goes wrong while baking. It's not even mud that can't be held up to the wall. Although it cannot maintain an upright spherical shape for a long time; although you have to be more careful when wrapping it; although you do not dare to let it stay alone for a long time after it is formed. Immediately put it into the oven, set the fire quickly, and finally the effect was pretty good. There was no worry about collapse or bursting. There was an unexpected discovery - the moist filling shortened the time for the crust to return to oil. It can be considered a success. . . .
Baking old man -
Pineapple cake
Pineapple cake is Taiwan's trustworthy gift. Today I will give it to my colleagues as a snack. Everyone who has eaten it praised it for how delicious it is. I'm really happy to receive compliments from everyone.
Baking children -
Chestnut Paste Mooncake
The annual Mid-Autumn Festival is here again, and it’s another festival for making mooncakes; this is the second time I’ve made puff pastry mooncakes, using chestnuts as the filling. The so-called [Puff-Skin Mooncake] has a very crispy outer skin, and the texture is so crispy when you bite into it. Chestnuts are very fragrant and a little sweet, so I did not add sugar when frying the chestnut puree; if you like a sweet filling, you can add a little sugar. You can eat more home-made fillings without feeling tired, mainly because there is not a lot of oil and sugar added; since it is home-made without adding preservatives, you must put it in the refrigerator and eat it as soon as possible. . In fact, making mooncakes is very simple, you just need to spend some time making the fillings; the so-called home-made ones are healthy and hygienic.
Festival customs Traditional food -
Bean Paste Filling---A filling that can be used in all kinds of pasta
Keep working hard on my mooncake fillings... Red bean filling is the most commonly used filling in our family and the little ones' favorite filling. The fillings you make yourself have a delicate taste and are healthy, so you can eat them with confidence. For the red bean paste I made this time, I also used a strainer to filter the shells of the red beans. I added brown sugar and maltose when frying, and it tasted great. When it was first fried, the little guy thought it was chocolate powder, so he ate most of the bowl...
Quick dishes children -
Mung bean cake
When I was a child, my nostalgia was like a small piece of mung bean cake. I was here and my family was there. If mung bean cake represents a taste of hometown, then every time you eat mung bean cake, it will be a kind of nostalgia for your hometown. Mung bean cake is a traditional Chinese dessert. Although there are some differences between the mung bean cakes in the north and the south, almost no one would reject it. The soft and melt-in-the-mouth sweetness will make your whole body and mind cool when you eat it. Mung beans are cold in nature, which is perfect for clearing away heat and detoxifying in summer. Therefore, every summer, the trend of eating mung bean cakes is set off. In this season when everything you eat makes you feel tired, if you really have no appetite, you can eat a few pieces of mung bean cake to relieve heat and soothe your hot stomach.
Baking children -
Depu Oven Recipe—Peninsula Custard Mooncake
The Rolls Royce of mooncakes. The signature product of The Peninsula Hong Kong. Custard filling: 50g white sugar, 40g milk powder, 40g custard powder, 85g corn starch, 50g condensed milk, 90g light cream, 110g butter, 90g coconut milk. Pastry: 150g low-gluten flour, 45g white sugar, 20g milk powder, 20g custard powder, 43g corn starch, 25g condensed milk, 45g light cream, 100g butter, 45g coconut milk.
Baking children -
Cantonese style mooncakes
If you want to make beautiful and delicious mooncakes, the steps are described in detail. You guys can have a good time eating mooncakes made by yourself during the Mid-Autumn Festival^_^
Mid-Autumn Festival Mooncakes -
Snowskin mooncake
I just said yesterday that I would not make snowskin mooncakes, but I made them again today, just because I tried the 100g mold yesterday and it felt so good, so I made them again today
pastries children -
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 -
Momoyama Purple Sweet Potato Milky Cherry Mooncake
I tried Momoyama mooncakes for the first time last year, but I was still excited about the Mid-Autumn Festival and slipped away. This Mid-Autumn Festival, no matter what, we cannot act hastily. After carefully studying and pondering Mr. Shi Shang's cranberry mooncake, I used the materials on hand and slightly modified it to create this purple cherry-filled mooncake. However, the filling made of a large amount of milk powder and butter really makes people worried - with so much butter and milk powder has no supporting force, won't this mooncake bake? At the moment when the fillings were being made, the doubt about the baking power suddenly came to an answer - the 0 degrees of the low heat was not an input error or confusion, but a necessity. Bake it over high and low heat, and the mooncake will definitely collapse.
Baking children -
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 coconut egg yolk mooncake
Learn how to cook Cantonese style coconut egg yolk mooncake with Baking and old man.
Baking old man -
Snow Skin Mung Bean Mooncake
Learn how to cook Snow Skin Mung Bean Mooncake with Snacks and old man.
Snacks old man -
Cantonese style mooncakes
Learn how to cook Cantonese style mooncakes with Baking and old man.
Baking old man -
Matcha Bean Paste Momoyama Mooncake
Momoyama mooncakes have become popular in recent years. When I first heard about it, I was surprised by the name. After searching for information, I found out that it was named after the place of origin. Apart from anything else, it tastes really good, and it’s very easy to make~ Ingredients: 200g of matcha-flavored Japanese Momoyama skin, 200g of bean paste filling
Baking old man -
Purple Sweet Potato Snowskin Mooncake
These are snowskin mooncakes made before the festival, and also taken to Bashang to eat on the road. I like the snowskin mooncakes which are not greasy, healthy and festive, and look very appetizing.
pastries children -
Mooncake cake
After the Mid-Autumn Festival, there are a lot of mooncakes left at home. They are greasy and sweet. What should I do if I can’t eat them? Use your brain to make a moon cake! The transformed cake was so delicious that family members who didn’t eat mooncakes quickly ate them up.
Baking children -
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 -
Homemade Cantonese egg yolk and bean paste mooncakes
It was the first time I made mooncakes seriously. I had all the ingredients and bought conversion syrup and an electronic scale. Come on down and watch me start to ramble.............
Baking children -
Snowskin mooncake
Learn how to cook Snowskin mooncake with pastries and children.
pastries children -
Fantasy Snowskin Mooncake
Crystal clear ice skin, colorful styles, sweet and refreshing jam filling, cold and soft texture. When you mention snowskin mooncakes, you may think of the above adjectives. It completely breaks the standard of traditional mooncakes. It has no greasy texture and a lot of syrup. The skin made of cooked glutinous rice flour is sweet and refreshing. The cold taste may even give people the illusion of eating ice cream. This is completely due to the fact that snowskin mooncakes do not need to be baked and can be chilled in the refrigerator. Those colorful dreamy effects are actually made from purple sweet potato powder, fruit and vegetable powder, matcha powder and other raw materials. Today, when various food safety issues have become hidden dangers, pure natural snowskin mooncakes with no pigments and no additives are really not to be missed. This Mid-Autumn Festival, take a dream journey among the colorful snowskin mooncakes!
Baking old man -
Chestnut Paste Snowskin Mooncake
The Mid-Autumn Festival is coming soon, let’s treat you to a beautiful snowskin mooncake!
pastries old man -
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 -
【Four Leaves Restaurant】Rose Cloud Leg Mooncake
The cloud leg mooncake with a light rose sugar fragrance has a unique flavor~
Baking children -
Nut and sesame filled mooncake
The nut and sesame filling used is in the previous recipe
Baking old man -
Cantaloupe stuffed mooncake
The annual Mid-Autumn Festival is here again. This custom of eating moon cakes, drinking wine and admiring the moon has a long history. It is a common festival for Chinese people all over the country and even the world. People pay as much attention to it as the Spring Festival. The Mid-Autumn Festival has a full moon and family gatherings. Moon cakes are of course indispensable. Although people nowadays pay attention to health and rarely eat desserts, in such a major festival, to take advantage of the occasion and seek good luck, you should eat some even if you eat less. Today, I am happy to use ready-made cantaloupe fillings, which saves effort and time. Although it is not as delicious as the fillings made by myself, it is still delicious compared with the bought ones.
Festival customs Traditional food -
【Super Popular】Hong Kong Style Custard Mooncake
The custard mooncakes sold outside are well packaged and cost at least 30 yuan each. They are too expensive and contain a lot of preservatives, additives, and pigments. They are not healthy to eat. They are fresh and delicious when you make them yourself. Children can eat them with confidence. All the ingredients are bought from Taobao, and the brands are just a few. Hehe, the effect is the same. There are only a few people in the family, so I made 8 of them. I couldn't stop eating them. I am looking forward to the next time. If you want to make more, you can add more ingredients. Welcome to add my V letter: u_ring, and learn more baking skills together
Mooncakes Butter -
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 -
Mid-Autumn Mooncake Filling-Red Bean Filling
On a whim, I soaked the red beans and made some red bean filling. Maybe it was because I used a wall-breaking machine. The bean paste was beaten very finely and I was very satisfied with the finished product. Thinking about it, this year's Mid-Autumn Mooncakes will definitely taste better than last year's! Of course, red bean filling can not only be used to make mooncakes, but can also be used to make lasagna or bread! The current weather in Liuzhou is on average 27 degrees to 35 degrees, so staying in the kitchen means baking on the stove, so I handed over the arduous task of frying bean paste to the bread machine and used the jam function of the bread machine to complete it! Although it will take a little longer, you don’t have to stand by the stove in the hot summer, and you can also be distracted and do other things. Those who have a bread machine can also try making it. If you don’t have a bread machine, just fry it yourself!
Baking Common dishes -
Cantonese style five-nut mooncake
I am a newbie. I used 3:7 at first and the result was very bad. Then I did a lot with 1:1 and finally I dared to do 6.3:3.7!
Baking children -
Snowskin mooncake
The annual Mid-Autumn Festival is here, and traditional mooncakes can no longer attract the public's attention. Colorful snowskin mooncakes have become a hot-selling favorite. They do not need to be baked, have a soft, smooth texture, and are slightly elastic. They are deeply loved by young people and children! Today I will teach you how to make snowskin mooncakes. Even people without any baking knowledge can learn it easily! If you want to know more about the food production process, you can follow the WeChat public account "Ning You Taste", where new recipes will be released every week!
Baking children -
![Fully handmade [Purple Sweet Potato Mooncakes] that are “no-bake, oil-free, fat-free, low sugar, and healthy”](/0770ea68-57bb-48ef-aadd-0ce8bab775fc.jpg)
Fully handmade [Purple Sweet Potato Mooncakes] that are “no-bake, oil-free, fat-free, low sugar, and healthy”
Compared with Cantonese-style and Su's mooncakes, which are high in oil, sugar, and fat, this [Purple Sweet Potato Mooncake] seems to use simpler and healthier ingredients and is not difficult to operate. Only five ingredients are used: [Purple Sweet Potato], [Glutinous Rice Flour], [Peanut Kernels], [Walnut Kernels], and [Honey]. It is completely oil-free, fat-free, and low in sugar. In addition, don’t worry about children’s shoes that don’t have an oven, because you won’t need them at all. I was worried that purple sweet potato alone would be difficult to shape, so I added a little glutinous rice flour (later I added a little bit of glutinous rice flour. I don’t have rice flour at home, so it’s [Snow Skin Purple Sweet Potato Mooncake]), steamed it and used it to make the skin. The filling is crushed peanuts and walnuts, and drizzled with a spoonful of honey. It’s not very sweet. It’s a very healthy, zero-added, no-oven [Purple Sweet Potato Mooncake]! Adhering to Ren's basic attitude towards food, which is convenient to use, simple to operate, healthy and delicious, applaud and spread flowers...
Baking old man -
Snowskin mooncakes---warm up for the Mid-Autumn Festival
The easy-to-handle mooncakes have a texture worthy of foodies.
Staple food Home cooking -
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 -
Snowskin mooncake
As the Mid-Autumn Festival approaches, I also made a snow-skin mooncake at home. Snow-skin mooncakes have become more and more popular in recent years. They come in many flavors and do not require baking like traditional mooncakes. The ingredients for this snow-skin mooncake are very simple to make and are relatively easy to buy. Making them yourself is economical, affordable, and healthy.
Baking Snacks -
Colorful three-dimensional mooncakes
People's love for flowers has not diminished for thousands of years, so today, mooncakes also have a three-dimensional flower shape, with colorful flowers blooming on the food plate, as if the entire Mid-Autumn Festival is also extremely lively because of the blooming of these mooncakes. Reunion must be there, and so must color and sweetness. In Chinese traditional folk culture, all prosperity and prosperity are given a beautiful definition. Maybe a life like a flower is a happy life. May you be reunited as before.
Baking children -
Cantonese style corn and sesame mooncakes
I was tempted last year, but by then it was too late to look for corn. When I was tossing corn this year, I suddenly remembered my past passion, grabbed a handful of cooked corn kernels, and froze them. At that time, the Mid-Autumn Festival was not far away. Once you get started, it becomes a must-do. There are not many corn kernels, scattered here and there. In the dark color caused by black sesame seeds, there is a slight golden light. Salty and sweet, with a mouthful of sesame aroma and the sweetness of corn from time to time, it is a unique taste. However, this corn kernel filling should probably be eaten as soon as possible to prevent it from going moldy, right? Limited edition, don't keep it. . .
Baking old man -
Purple Sweet Potato Egg Yolk Momoyama Mooncake
This year, more than half of the mooncakes are made from Taoshan mooncakes, and the other half are Cantonese-style mooncakes. Comparing the two, the Momoyama mooncake is easier to operate, and the effect is more outstanding~ Ingredients: 150g Japanese-style purple sweet potato Momoyama skin, 150g lotus paste filling, 6 salted egg yolks
Baking children -
Snowskin mooncake
The Mid-Autumn Festival is coming soon, and all kinds of mooncakes in Meibo are in full swing. I am also ready to try this year. In fact, I am full of expectations for the delicacies of every festival, such as Dragon Boat Festival rice dumplings, Mid-Autumn Festival mooncakes, etc. Let’s make a simple snowskin mooncake first. It can be easily made at home without using an oven. Snowskin mooncakes mainly pay attention to the ice-cold and slightly elastic texture. Various pigments can be added to the outer layer to make various colorful colors. It looks fashionable and pleasing to the eye. There are also many choices of fillings, such as bean paste, chestnuts, purple sweet potatoes, etc. I used commercially available red bean paste this time (I think it is a bit sweet). If you have the conditions, you can make it yourself. It takes a little effort and time, but the food will not lie, and the final result will always be satisfying
Festival customs Traditional food -
Cooked ice meat
I wonder if ice meat can be regarded as the soul of traditional mooncakes. Guess it's true. In some traditional mooncake filling ingredients, ice meat accounts for a large proportion. And there is a kind of moon cake called sweet meat, which has the largest amount of ice meat that you can see. In fact, I didn’t like ice meat in the past. In the early days when I only ate mooncakes, whenever I bit into/saw the shiny pieces of fat in the mooncakes, I would hurriedly spit them out/pick them out. Because fat = fat = greasy = gain weight. When I first made mooncakes, I wanted to give up the ice meat. I thought this would not only save trouble but also reduce calories. However, in order to replicate the pure taste of mooncakes, it was the first time that ice meat was marinated. At that time, raw fat meat was used. White fat, greasy feeling. There is subconscious resistance in my heart. However, it is surprising that under the influence of sugar, wine and time, the white fat meat turned shiny, the greasy feeling disappeared, and it also exuded an ester aroma. No wonder it is called ice meat - crystal clear like ice. Although I later used it to make a lot of mooncakes, I didn't feel that it was very important. I just added it according to the recipe. Until one time, when I was not making fillings for mooncakes, I was always dissatisfied with the taste of the fillings. It seemed that something was missing. Suddenly I remembered the last bit of ice meat. This is where a miracle happens: the filling after adding the ice meat suddenly becomes full of flavor. It turns out that ice meat is really not an optional thing. Later, I no longer resisted ice meat. It’s almost the Mid-Autumn Festival, and when preparing ingredients for mooncakes, iced meat is naturally indispensable. This time, switch to cooked fat to see if there is any difference in the effect of raw and cooked rice. . .
Mid-Autumn Festival Mooncakes -
Bean Paste and Sesame Mooncake ~~Zhen Zhen
Eating mooncakes during the Mid-Autumn Festival is a tradition in our country. The mooncakes sold outside are delicious, but I don’t know what is added or the quality of the ingredients. When you make your own, you can prepare the filling according to your own taste. I mixed sesame seeds in the bean paste filling to enhance the flavor. The raisins remove the sweetness of the pure bean paste, and make the taste sweet, fragrant and occasionally sour~~~
Baking old man -
Homemade five-nut mooncakes
Make five-nut mooncakes with mom, the Mid-Autumn Festival is coming soon
Baking children -
![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 -
Flaming Lips
Learn how to cook Flaming Lips with Home cooking and Private kitchen.
Home cooking Private kitchen -
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 -
Snowskin mooncake
Every time before and after the Mid-Autumn Festival, I look forward to going home soon, enjoying the full moon with my family and experiencing the happiness of reunion. Of course, this is my biggest wish. What also excites me is the traditional delicacy that must be eaten during the Mid-Autumn Festival - mooncakes. In the north, the typical five-nut mooncake is my favorite. White sesame seeds, melon seeds, raisins, and sugar are made into fillings. The dough and pastry are made into a pie crust. The fillings are wrapped in a mold and molded into a mold to form a mooncake base, which is then baked in an oven. The freshly baked mooncakes are also delicious. However, traditional mooncakes are rich in oil and sugar and are high-calorie foods. People have begun to pay more and more attention to the nutrition of mooncakes and the innovation of production techniques. Out of my love for food, I couldn't resist the rising trend of mooncakes and started researching on mooncakes. From the mooncake fillings to the crust, every attempt that lasts for several hours is a test of one's perseverance. Making, taking photos, writing Weibo, and writing recipes from before the festival to after the festival. The snowskin mooncakes made by Chef Dong may not be the most delicious, but they are definitely made with care. I sincerely hope that my method will allow most people to enjoy delicious snowskin mooncakes. Snowskin mooncakes are relatively simple to make, do not require baking, and the making tools are relatively easy to prepare. As long as you prepare the raw materials, you can make beautiful and interesting mooncakes.
Baking old man -
Cantonese style coconut heart lotus paste mooncake
It was just an idea. There is a little bit of coconut filling left, maybe I can make moon cakes. But, why do you have to make one more coconut mooncake? Let's keep it. It didn't last long, and suddenly there was a flash of lightning. Lotus paste is readily available. If you don’t want to make lotus paste with egg yolk this year, why not make coconut heart lotus paste instead? The coarse and powdery taste of coconut paste, paired with the delicate and smooth lotus paste, will definitely contrast each other and make it interesting. Wait until the mooncakes cool. Cut. Not only is it a contrast in taste, but it is also a visual contrast between thick and thin. After taking a bite, the thick texture of coconut paste is mixed with the delicateness of lotus paste, which seems to be weakened, and it seems to be not bad. . .
Baking old man -
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 -
Chocolate Ice Cream Mooncake
Learn how to cook Chocolate Ice Cream Mooncake with Festival customs and Traditional food.
Festival customs Traditional food -
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 -
【Purple Sweet Potato Snowskin Mooncake】---Zero-failure mooncake
During the Mid-Autumn Festival this year, I made Cantonese-style mooncakes four times, and there were about a hundred of them. Although I made so many, there were not many left at home. So later I made some ice-skin ones, filled with my favorite purple sweet potato filling and lotus paste filling. Snowskin mooncakes are not only easy to make, but also have less oil and sugar, so it doesn’t matter if you eat a few more. There are different ways to make snowskin mooncakes. You can fry the flour first and then knead it into a ball. You can also mix various raw flours first and steam them before making them. Compared with the two flavors, I prefer steaming the flour before making them.
pastries 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 -
Cantonese egg yolk lotus paste mooncake
Learn how to cook Cantonese egg yolk lotus paste mooncake with Baking and old man.
Baking old man -
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 -
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 -
Chocolate Pineapple Mooncake
The preparation and taste of this mooncake are a breakthrough compared to traditional mooncakes, and it is well worth a try. The recipe refers to Xiao Ting’s love for baking.
Baking Traditional food -
A new way to eat persimmons: Ice-skin persimmon cake
I used to crave persimmons when there were no persimmons at home. When the persimmons were on the market, I would buy some and take them home from time to time. When I went back to my hometown during the National Day this year, it happened to be a good time for the persimmon harvest. Before I left, my mother-in-law asked me to take away all the rest, but they didn’t have anyone to eat at home. I said I would only take a little to try, but my parents-in-law insisted on bringing more, and finally filled a carton and brought it back. After getting it back, I gave some to my friends and put the rest on the balcony. Except for me, the children and their father didn't eat it. And you can't eat too much of it at one time. Eating it on an empty stomach is not good for your health. Seeing that those persimmons are slowly being wasted, I can only think of ways to help solve some problems. One morning I used persimmons and flour to make a cake. Later I tried this method to make a small dessert and found that it tasted pretty good too.
Traditional food Mooncakes -
【Tomato Recipe】Chocolate Mooncake - unique flavor, mellow and rich
Every year, as the Mid-Autumn Festival approaches, the mooncake trend begins. There are so many kinds of mooncakes in sight. It’s really uneasy to use mooncakes bought from outside. It’s safer and more fun to make your own mooncakes. It’s very meaningful to give your family and friends a homemade mooncake during the Mid-Autumn Festival. This Starbucks mooncake does not use invert syrup, but uses chocolate sauce instead of syrup. This Starbucks mooncake is like a wheel, and the crust is also oily. It will become softer and sweeter after being left for a while.
Baking Festival customs -
The improved version of egg yolk cake that is so crispy
This year I started making mooncakes 20 days before the Mid-Autumn Festival, and until the Mid-Autumn Festival, I made a lot of various mooncakes. I haven’t made Soviet-style mooncakes yet because I think Soviet-style mooncakes have a lot of oil. It’s really scary to see so much lard that is rich in saturated fatty acids, so in When I made today's egg yolk cake, I reduced the amount of oil again and again. I thought it didn't matter if it wasn't very crispy. At least it was healthier. Unexpectedly, it turned out to be much beyond my expectation. It was very crispy, so crispy that it fell apart. There was no problem with reducing the amount of oil. It was very delicious and not greasy. Since the amount of oil is reduced a lot, it is a little more laborious to operate, but as long as you master the key points, it is not troublesome. The water-oil dough has very little oil, and the dough is relatively humid and a bit sticky. When making it, just apply a little oil on your hands and rolling pin and it will be easy to operate. The dough is soft and easy to roll after wrapping, which can reduce the relaxation time. A great recipe for reducing oil volume, highly recommended...
Baking children -
Glutinous Rice Double Sweet Potato Cake
I was very excited to go to the mall tonight and buy some food powder stuff. I picked purple and sweet potatoes and bought glutinous rice flour! After a busy night, I made this glutinous rice double potato cake! QQ Botan, it’s delicious and looks great!
pastries children -
Candy Snow Skin Mooncake
The Mid-Autumn Festival is approaching, and the mooncake season is here. I saw many seniors making various mooncakes, so I joined the mooncake-making team. Since I don’t have an oven, I had to challenge the simplest snowskin mooncake. This is the second snowskin mooncake I have made. As long as the materials are prepared and weighed, the steps are in order, and the instructions are followed, it is actually very simple. It is just a matter of time. I stood there for three hours.
Snacks children -
Custard filling
I made custard filling once last year, but the texture was rough and I wasn't very satisfied with it. I found a new recipe this year, and I was very careful every step of the way when making it. The result is still very satisfactory. At least it’s much better than the previous recipe!
Festival customs Traditional food -
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 -
Pickled mustard and fresh meat mooncakes
It’s been a long time since the Mid-Autumn Festival and I just remembered that there are mooncake recipes in the photo album that I haven’t posted yet, so I quickly sorted them out and posted them😍
Baking old man -
Snowskin mooncake
Learn how to cook Snowskin mooncake with Ice products and Mooncakes.
Ice products Mooncakes -
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 -
Homemade white mooncakes
The homemade white mooncakes are made of wheat flour, soft white sugar, lard or edible vegetable oil to make the skin, and the fillings are made of rock sugar, peach kernels, melon kernels, osmanthus, hawthorn cake, etc., which are stuffed and baked. The skin is crispy and the filling is soft. It is preferred by the elderly.
Mid-Autumn Festival Mooncakes -
Matcha filling snowskin mooncake
If you fall in love with matcha, there is no question. The highlight of our snowskin mooncakes is matcha. The difference this time is that matcha is added to the filling. These mooncakes were also made a few days ago, so I kept a few and packed the rest to give away. I always feel that no matter how much I make, I am not getting enough points. I have been working very hard to make mooncakes these days, but the strength of one person is too weak. The mooncakes produced are always a drop in the bucket. One person gives away more than ten or twenty mooncakes, and they are gone soon. Besides, I don’t have that much energy to make mooncakes. There are too many fillings and the wok is small. The finished product only has 500-700 grams of fillings. It takes at least an hour or two to make the moon cake fillings, cook them and fry them. After wrapping a plate of moon cakes, the fillings will be gone soon. Sweat! It’s not a good thing to know how to make mooncakes. Friends who are familiar with them but not familiar with them will take the initiative to ask for mooncakes. I give them or don’t give them. It’s not that I’m stingy and reluctant to give. It’s just that it’s really difficult for one person to give them all. Some friends who haven’t chatted once in a year asked me on QQ as soon as the Mid-Autumn Festival is approaching. Or friends or classmates who are far away ask me to send them mooncakes, and they are all classmates and friends who rarely contact me. There are so many people asking about mooncakes. Even if I make them all night long, it won’t be enough, right? It’s so difficult! What to do? I have a child to take care of, so I really don’t have that much free time to fry stuffings and make mooncakes and deliver them everywhere! Dear friends, please forgive me! It’s really not that I don’t want to give, it’s just that I’m really embarrassed. It is said that it will save a lot of trouble if you buy ready-made fillings, but there is no difference between the mooncakes made from the bought fillings and those on the market. Then you might as well just buy the mooncakes on the market and eat them. Why are you making them? The most important thing when giving a gift to relatives and friends is the sincerity. If you put your heart into it, people will feel it is more precious. Therefore, I have been making every mooncake with great care, and I also hope to give my loving mooncakes to every relative and friend I cherish, instead of buying ready-made fillings to fool you. Even if I have to buy fillings, I will buy them from a brand, and I will not pick out cheap ones. My principle is, either don’t give them away, or give them good ones.
Baking children -
Coolness is coming——Snowskin mooncakes
I made this snowskin mooncake because I received a mooncake mold from Beo that day. My son said he wanted to eat mooncakes, so he made the snowskin mooncake in the midsummer before the Mid-Autumn Festival. Moreover, the appearance first gives people a cool feeling. It’s best to eat it freshly. If you really can’t finish it, put it in a crisper and keep it in the refrigerator. You should finish it in time the next day.
Staple food Home cooking -
Su-style fresh meat mooncakes
Fresh meat mooncakes are characterized by crispy skin, beautiful color, fat but not greasy fillings, and a crispy texture. They are the essence of Soviet-style pastries.
Festival customs Traditional food -
Two-color black sesame snowskin mooncake
Learn how to cook Two-color black sesame snowskin mooncake with Baking and cake.
Baking cake -
Peanut Sesame Red
Learn how to cook Peanut Sesame Red with Mooncakes and All-purpose flour.
Mooncakes All-purpose flour -
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 -
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 -
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 -
Fresh meat mooncakes
The Mid-Autumn Festival is not far away. Seeing everyone making moon cakes, how can I not resist this scene? Fresh meat mooncakes are my family's favorite. I remember the last time I made them, the skin was a bit dry, but the fillings were well mixed, so the taste was still recognized by my family. I believe that many people especially like to eat fresh meat mooncakes. Anyway, my family is a meat-eating person. For mooncakes, fresh meat is definitely the first choice. This time I made 15 pieces, and they were not very big. I can eat 1 to 2 pieces at a time.
Snacks Traditional food -
Peach Mountain Skin Mooncake
Momoyama skin originated from Momoyama, Japan. It is secretly prepared from white kidney bean paste, egg yolk, milk, cream and other ingredients. It is famous for its delicate taste. Applying Momoyama cake crust to mooncakes has changed the tradition of using wheat flour to make mooncake crusts.
Baking old man -
Lotus Paste and Egg Yolk Mooncake
Egg yolk and lotus paste mooncake is a very magical existence. People who don’t like it stay away from it. People who like it want to hold it in circles every day. They may even dig out the oily egg yolk and eat it quickly. If you give them a double yolk mooncake, maybe they will fly with excitement! Most people like the taste of egg yolk and lotus paste, which is just like the hometown in their memories, warm and soft. The salty and sticky egg yolk is wrapped in sweet lotus paste, which is not too greasy or bland. If you have an egg yolk lover around you, or you are a big fan of egg yolk lotus paste, it seems that this recipe is very suitable for you.
Mooncakes Baking oil -
Old-fashioned mooncakes with pulp and five nuts
My husband and I both like old-fashioned mooncakes. They are much crispier than the Cantonese style. We spent a lot of effort to get this recipe. If you like it, you can try it
Baking old man -
Matcha Red Bean Paste Snowskin Mooncake
These are the snowskin mooncakes I made a few days ago. They were all wiped out a long time ago. I only ate one. Now I get a headache when I talk about mooncakes, and I don’t have the passion I had in the past two years. Just frying the stuffing will cost you half your life. It saves a lot of trouble to buy ready-made stuffing, but the taste will be greatly reduced. The fun of DIY lies in the tossing. Dear friends, you can make mooncakes without an oven! The snow-skin mooncakes sold outside are ridiculously expensive and contain a lot of additives, which makes them uneasy to eat. Moreover, the fillings are too sweet and greasy. You can control the amount of sugar and oil by frying the fillings yourself. I finally bought a good matcha powder! The ones I bought before were all earthy in color, neither yellow nor green, which made me sad every time I used it. I could only drool looking at the green matcha color. As a result, I didn't dare to touch this thing for a long time. I bought 50G last time and it was useless until it expired. It had already been in the trash can. Baby Lu saw that these beautiful mooncakes were extremely rare, so she rushed over very quickly and grabbed one. I admit that I can never move as fast as him. Before I could react, she had already taken a bite, and then spat it out on the ground and said, "What a pain!" It’s hard! I said: If it’s bitter, don’t eat it, okay? You can eat something that’s not bitter, and give this one to mom. He refused to do it and tried his best to protect me from eating it. Then bite it and spit it out, and the mooncake is just wasted. After it was over, he cried loudly: Eat! Still want to eat! Sweat! In fact, adults don’t feel bitter after eating it, haha! When matcha meets red beans, there will definitely be a spark of love. Looking at this touch of green and smelling the light tea fragrance of matcha, I feel very comfortable and satisfied. In fact, I also fry the red bean filling myself. I will upload the filling recipe next time! I didn't mess around too much and fried four kinds of fillings!
Baking old man -
Su-style five-nut mooncake
Learn how to cook Su-style five-nut mooncake with Mid-Autumn Festival and Mooncakes.
Mid-Autumn Festival Mooncakes -
Easy-to-make snowskin mooncakes
I was so happy making ice skin that one day I put a rose in my brain and was so beautiful that I cried! And roses are so versatile and so beautiful!
Baking old man -
Purple sweet potato egg yolk cake
Seeing all kinds of sun-dried egg yolk cakes in the circle of friends made my sister miss it for a long time. Finally, she can eat her own egg yolk cakes. What’s more, the butter made with butter is more fragrant than lard, but of course the cost is higher. 😄😄
Baking Snacks -
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 -
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 -
Make your own mooncake fillings--------【Smooth Mung Bean Paste】
I bought a pound of peeled mung beans some time ago and planned to make mung bean cakes. The Mid-Autumn Festival is coming soon, so I cooked mung beans and fried mung bean paste the day before yesterday to make mooncakes with mung bean paste. I haven’t eaten mooncakes with mung bean paste yet. I always make mooncakes with red bean paste. I like the fried mung bean paste very much. It has a very fragrant and smooth texture, delicate and soft. , I controlled the amount of sugar and oil very well. I made mooncakes yesterday and the oil returned well today. I have eaten two mooncakes so far. Friends, try my fried mung bean paste first. I will serve you mung bean paste mooncakes tomorrow. I am sure you will like it!
Dessert children -
Non-Cantonese style - home-style crispy mooncakes
Last year our chef’s snowskin mooncakes were a hit, so this year I’m going to try a different flavor. This home-made crispy mooncake with kidney bean and cashew nut filling does not require the inverted syrup of Cantonese-style mooncakes. It has home-made ingredients, a crispy texture, and a private taste. I made some improvements based on the recipe online, and the kidney bean filling is also homemade.
Mid-Autumn Festival Mooncakes -
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 -
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 -
Potato-flavored snowskin mooncakes
Snow skin mooncakes start………………
Baking old man -
Memories from my childhood~Mooncakes
In my memory, every Mid-Autumn Festival, my grandmother and mother would be busy making mooncakes and dotting the mooncakes with red flowers. I still miss the busy and lively atmosphere!
Baking children -
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 -
Moon cake - red bean paste filling
Washing bean paste is a very traditional method. When fried, the bean paste will be delicate and taste good. It may seem complicated but it is actually very easy. You might as well give it a try. The bean paste sold outside is really inedible. It is just like eating starch lumps. A lot of starch is added to it. It is better to make it yourself. It tastes really good
Mooncakes Peanut oil -
Honey version of Mid-Autumn Mooncake
Most mooncakes use invert syrup. The syrup is too sweet and can easily lead to obesity. My mother is already very fat and likes sweets, so she tried using honey to replace the syrup. I tried it several times, but everything else worked fine except that it didn't return the oil. The five-nut filling feels a bit hard, but it is crispy when eaten open. Other fillings are acceptable, with moderate hardness and softness!
Mid-Autumn Festival Mooncakes -
Lotus Paste and Egg Yolk Mooncake
Learn how to cook Lotus Paste and Egg Yolk Mooncake with Baking and old man.
Baking old man -
White bean paste mooncake
Learn how to cook White bean paste mooncake with Mid-Autumn Festival and Mooncakes.
Mid-Autumn Festival Mooncakes -
Bean Paste Mooncakes
Learn how to cook Bean Paste Mooncakes with Baking and children.
Baking children -
Four Color Momoyama Mooncakes
By chance, I searched for the new favorite of healthy mooncakes - Momoyama mooncakes. Internet introduction to Momoyama mooncakes: The Momoyama mooncake crust is made from traditional Japanese golden Momoyama skin and has a unique flavor. Momoyama skin originated from Momoyama, Japan. It is secretly prepared with white kidney bean paste, egg yolk, milk, cream and other ingredients. It is famous for its delicate taste. Applying Momoyama cake skin to mooncakes has changed the tradition of using wheat flour to make mooncake skins. Today's Momoyama mooncakes are richer in color and have more types of fillings. I have never eaten authentic Japanese Momoyama mooncakes. The recipe comes from the Internet, and the production method has changed a little. Although it may be different from the authentic Momoyama mooncakes, everyone who has tried it has unanimously praised it. Compared with traditional mooncakes, the taste is more delicate, less sweet, and richer in color. Originally, you could search for ready-made Taoshan skin on Tao Although it takes more time. I took very detailed photos of each step, which looks very complicated. As long as you follow it step by step, you can make healthy and delicious mooncakes. The following quantities can probably make about 16 mooncakes of 40 grams. You can search for what white kidney beans are. They are a very nutritious bean, so I won’t introduce them here.
Baking children -
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 -
Snowskin mooncake
This time I made snow-skin mooncakes with ready-made ingredients. I had never tried it before. Just as the Uzhibei kneading mat arrived, it came in handy. The dough on my hands was super sticky and did not stick to the mat at all. I was quite satisfied with the final result. I will slowly learn to make mooncakes.
Staple food Home cooking -
Bean Paste Mooncakes
The Mid-Autumn Festival is coming soon. Last year, we had no oven and we had to buy mooncakes from outside. This year you can eat mooncakes made by yourself. You can eat them with confidence and they taste good~
Baking old man -
Mooncake fillings~~~cheese and mung bean paste filling
Very delicate and delicious cheese mung bean filling, a filling that is very popular among family and friends. The fillings you make yourself are not overly sweet, and have just the right amount of sugar and oil.
Homemade ingredients Festival customs -
![French mooncakes filled with cheese and dried fruits [Mooncakes filled with cheese and dried fruits]](/2c130424-10d1-427c-b39d-02850f642306.jpg)
French mooncakes filled with cheese and dried fruits [Mooncakes filled with cheese and dried fruits]
[French Mooncakes] Does it sound like the French also make ‘mooncakes’? Do they also celebrate the Chinese Mid-Autumn Festival? In fact, French mooncakes are made of French cake body and imitating Chinese mooncake fillings injected into the cake body, so they are called French mooncakes. The mooncakes look like cakes on the outside, but they have a different flavor when you eat them. The production process and tools are still more than traditional mooncakes. Although the production process is long, the texture when you eat it is worth the time. The skin of freshly baked French mooncakes is actually the same as Cantonese mooncakes, that is, it is 'hard'; it takes a day of 'oil recovery' before the skin becomes soft and shiny. Therefore, it combines the structure of French and traditional mooncakes. There are several different flavors in this mooncake, including cheese and chocolate. The picture above is a French mooncake with cheese and chocolate flavor. It is surrounded by cream cheese and has a very smooth texture. This year's Mid-Autumn Festival is the Mid-Autumn Festival where I have eaten the most mooncakes in so many years. Maybe I feel free to eat them because I made them myself.
Picnic Festival customs -
Brown sugar bean paste mooncake filling
Generally, white sugar is used to make fillings, but brown sugar has higher nutritional content than white sugar, so I chose brown sugar to make this red bean paste filling. Brown sugar usually refers to finished sugar cane with honey. It generally refers to the honey-containing sugar formed by squeezing sugar cane juice, simple processing, and concentration. Brown sugar water was the most common and practical brown sugar health drink in the early days. Brown sugar water is also helpful for women to have smooth menstruation. It can warm the body, increase energy, activate qi and blood, speed up blood circulation, and make menstruation smoother. If you feel low energy and poor complexion after menstruation, you can drink a cup of brown sugar water with a concentration of about 20% before lunch every day. If the symptoms of discomfort are severe, you can drink another cup before dinner, and it can be effectively improved after one week. The glucose contained in brown sugar releases energy quickly and has high absorption and utilization rate, which can quickly replenish physical strength. Children with problems such as insufficient Qi, loss of appetite, and malnutrition can drink brown sugar water in moderation on weekdays. People who suffer from abdominal pain due to cold and are prone to colds during menstruation can also use brown sugar ginger soup to dispel cold. For the elderly and frail, especially those who have just recovered from a serious illness, brown sugar also has an excellent tonic effect in curing deficiency. For the elderly, eating some brown sugar in moderation can also dissipate blood stasis and activate blood circulation, promote bowel movement, relieve liver disease and improve eyesight.
Baking Homemade ingredients -
Snowskin mooncake
Snowskin mooncakes are simple and elegant in appearance, beautiful and fashionable, and have a refreshing taste, which is very different from traditional mooncakes. It is much simpler to make than traditional mooncakes and does not require baking. As long as the ingredients and formula are correct, it can usually be successful. It was also my first time doing it, and I felt it was quite successful.
Baking Traditional food -
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 -
Purple Sweet Potato Snowskin Mooncake
Another Mid-Autumn Festival is coming soon, and snowskin mooncakes are a Mid-Autumn Festival food. Incoming from Hong Kong. In the 1980s, snowskin mooncakes were sold in markets in Hong Kong. As a Cantonese, I have long liked and fallen in love with eating snowskin mooncakes during the Mid-Autumn Festival, so I started DIY snowskin mooncakes and made my own favorite fillings. Today I’m going to make purple sweet potato snowskin mooncakes. PS: The main ingredient is skin and the auxiliary ingredient is filling. The ratio of mooncake skin to mooncake filling is 3:7. The following ingredients are the recipe for 20 50g mooncakes
Mooncakes Chengfen -
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 -
![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 -
Golden Quicksand Mooncake
The mooncakes are filled with quicksand egg yolk and have a strong milky aroma. They are so delicious︿(￣︶￣)︿
Baking Festival customs -
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 -
Mooncake filling - nut and sesame filling
Mold: 63g mooncake mold can make 10 mooncakes. Mooncake skin materials: 100g flour, 70g invert syrup, 30g peanut oil, 1.5g water, fried glutinous rice flour, egg liquid, 400g nuts and sesame seeds, 150g nuts (walnuts, peanuts, pine nuts, almonds, melon seeds)
Festival customs Traditional food -
Mung bean paste mooncake
Learn how to cook Mung bean paste mooncake with Baking and old man.
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 -
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 -
Snowskin mooncakes with pineapple filling
If you don’t know what to eat every day, follow my WeChat public account [xingxing_sichu]. Not only do you have recipes but also a meal list for me to lose 18 pounds~ I have fallen in love with making mooncakes recently. I want to try all kinds of mooncakes, but I think mooncakes with cake crust are more delicious with fruit fillings. The sweet and sour fruit fillings are paired with the elastic outer shell. It feels so good! This is a 50g mooncake mold. You can divide and weigh it according to the grinding tool on hand. The ratio of skin to filling is 5:5.
pastries old man -
The first choice for souvenirs is fresh meat mooncakes
The first choice for souvenirs is fresh meat mooncakes
Baking old man -
Bean paste and egg yolk mooncakes
I am very happy that Meitian gave me an opportunity to make mooncakes by myself! Put whatever fillings you like, and you can also give the mooncakes you made to your relatives and friends to share the joy of Mid-Autumn Festival with everyone! It feels really good! Although it may seem difficult at the beginning, practice makes perfect and you will get better at it if you do it a few times. Don’t be afraid of making mistakes and be brave enough to learn. I believe you can also make delicious mooncakes!
Baking children -
Cantonese style egg yolk and chestnut mooncake
This Mid-Autumn Festival, I finally ate mooncakes made by myself, and it felt so beautiful in my heart. I have made mooncakes several times and I feel that this recipe is the most practical. I will share it with you. I made 50g mooncakes. Because I am a newbie, the skin is thicker. (20g skin, 30g filling) I made 18 of this amount.
Baking Snacks -
Private recipe revealed - Cantonese style lotus paste and egg yolk mooncakes
The first time I made Cantonese-style lotus seed paste and egg yolk mooncakes was last year. I made them because my roommate in the dormitory wanted to eat the mooncakes I made. Although I made a lot of them, I decided to celebrate the Mid-Autumn Festival in Beijing and left without sending them any mooncakes. So most of the reason why I made them again this year was to make up for last year's regrets and I thought I would make them for my roommates. . Let’s talk about mooncakes. This year, by chance, I met a pastry expert and got a lot of good pastry recipes from her. Among them, this Cantonese-style mooncake is a super easy recipe. That’s why today’s Cantonese-style mooncake is very satisfying, both in terms of the preparation and the finished product. I think it’s no worse than those made by cake shops. . PS: The last thing I want to say is that if you like to eat Cantonese-style mooncakes and want to make them at home, then this recipe is definitely not to be missed. .
Baking Festival customs -
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 -
Snowskin mooncakes with mung bean filling
The Mid-Autumn Festival is here, and seeing everyone making mooncakes, I also wanted to make some to suit the occasion. I just don’t like mooncakes that are high in sugar and oil, so just make some snowskin mooncakes----. The filling is mung bean filling, which I also made myself. There is less sugar, so I don’t have so many worries about eating it.
pastries children -
Just 6 steps to make Cantonese style mooncakes
The simplest and most popular, everyone can make delicious and beautiful mooncakes by themselves~ The steps are simple, as long as you buy the fillings, it will not taste bad no matter how you make it~~~~~Giving it to others to share on social media will be more face-saving~~~
Baking old man -
![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 -
Bean Paste and Snowskin Mooncakes
This recipe is for a total of 8 mooncakes of 63 grams each. The snowskin mooncakes should not be made too large. Let me introduce the important ingredient - Chengmian, which is what the Cantonese people call it. In fact, it is wheat starch. Many of the crystal-clear things in Cantonese dim sum are added to it. It is available in major supermarkets and can also be purchased online. If it is not available, you can use cornstarch instead. Secondly: sticky rice flour. This sticky rice = rice, which means non-stick rice. It’s interesting. There is also glutinous rice flour, which is very convenient to buy from supermarkets. Filling: If you are making it for the first time, you can directly purchase the finished bean paste. If you are interested in frying it yourself, I will post a separate post explaining the preparation method.
Staple food Home cooking -
Cocoa lotus paste and egg yolk mooncake (50G mold)
Last time I made traditional mooncakes, this time I DIYed them and replaced the milk powder with cocoa powder. It was also good.
Baking children -
Traditional egg yolk lotus paste mooncake (50g/piece)
This Mid-Autumn Festival, I learned how to make mooncakes from the mentors in the food world. I gained a lot. I feel a sense of accomplishment when I eat the mooncakes I made. I decided to make mooncakes by myself every Mid-Autumn Festival in the future!
Baking Traditional food -
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 -
Cantonese egg yolk lotus paste mooncake
The recipe taught by my friend’s mother who owns a pastry shop
Baking old man -
Purple Sweet Potato Snowskin Mooncake
Snowskin mooncakes are different from traditional mooncakes in that they do not need to be baked. The skin is soft, white and slightly transparent, and the fat, calories and cholesterol content are lower than traditional mooncakes. It is an environmentally friendly and healthy product. The homemade purple sweet potato snowskin mooncakes are soft, glutinous and sweet, and are healthier and more delicious. Today, I made two different snowskin mooncakes using purple sweet potato and glutinous rice, with different flavors.
Snacks children -
Fresh meat mooncakes
It was my first time to try fresh meat mooncakes, and they tasted great. This was also my first time making meat fillings, and they tasted great.
Baking old man -
Rose meringue cake
It is easy to make puff pastry for the first time and is suitable for novices to try.
Mooncakes All-purpose flour -
Snowskin mooncake
It’s the full moon time again, and mooncakes are on the market all over the streets. Traditional mooncakes are all baked, and the quality of the materials inside varies. The elderly have difficulty digesting them, and the children get angry after eating them. In short, if you are worried, you should make your own! Look at the exquisite mooncakes made by me. It is full of love to give to friends and relatives❤️!
Staple food Home cooking -
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 -
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 -
Fresh meat mooncakes
The annual Mid-Autumn Festival is coming soon, and of course mooncakes are indispensable. Fresh meat mooncakes are a type of Suzhou-style mooncakes, and they are also a Han specialty snack in Jiangsu, Zhejiang and Shanghai. I remember queuing up to buy mooncakes every Mid-Autumn Festival, always thinking about how to make such delicious mooncakes. This year, my long-cherished wish finally came true. Soviet-style mooncakes are made of flour, sugar, lard, water, etc. to make the dough. Flour and lard are used to make the pastry. They are made of pastry, stuffing, shaping and baking. Its biggest feature is the thousand-layer pastry wrapped around the meat. When you bite into it, it is pine, crispy, oily but not greasy. The aroma of the pork and the layered texture of the pastry are integrated. The world is so beautiful~~
Festival customs Traditional food -
![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 -
Su-style fresh meat mooncakes
The recipe for this Su-style fresh meat mooncake is based on Cao Yue’s recipe. Su-style mooncakes are divided into two kinds of dough methods: large buns and small buns. The clear layers of puff pastry are considered a success. It is said that authentic Suzhou fresh meat mooncakes are baked with an electric baking pan. Unfortunately, I don’t have an electric baking pan. Therefore, instead of the oven, you can also bake it in a pan.
Festival customs Traditional food -
Cantonese style pepper and salt mooncakes
Salt and pepper mooncakes. In previous years I always thought about pretzels. Sesame cakes have special production techniques or utensils. I tried my best and struggled for several years, but I still couldn't replicate the orthodox sesame cake. This year, I’m too lazy to spend a lot of money on it. Simply turn around and toss the salt and pepper mooncakes. In fact, this moon cake once appeared in the form of sesame cake. ——That year, the fillings of the salt and pepper mooncakes were stolen and transformed into sesame cakes. This year, let it be what it is – Cantonese-style pretzel mooncakes. I always guess that this salt and pepper stuffing may not be an authentic Sichuan flavored salt and pepper stuffing. Its taste is somewhat different from the early memories of salt and pepper mooncakes. I don’t know what kind of fermented bean curd is used in the recipe or how big a piece is. Using the old Beijing rose red fermented bean curd in hand, I made a slightly red salt and pepper filling. This look is obviously very different from what I remember. However, the Sichuan peppercorns are authentic Sichuan peppercorns, which are very numbing. . . .
Baking children -
Cantonese style winter paste and five kernel mooncakes
After carefully tasting and pondering the recipe of the current five-nut mooncake, I boldly tried it and it was a very successful creation. Instead of copying the previous recipe, we changed it into a true five-nut mooncake - five types of nuts, the five most common and most easily available. Instead of cooked flour or cake flour, winter melon puree acts as a filler here, making the mooncakes smoother and more elastic than traditional five-nut fillings. The last mooncake of the year. And all the unfinished thoughts can only be left until next year. . .
Baking old man -
Egg Yolk Lotus Paste Mooncake
1. My WeChat public account [Azalea Food], follow it and you can view the food recipes and weight-loss experiences that I carefully edit for everyone every day!
Baking old man -
Vegetable mooncake porridge
Learn how to cook Vegetable mooncake porridge with Porridge and Cabbage.
Porridge Cabbage -
Snowskin mooncake
As the Mid-Autumn Festival approaches, make some snow-skin mooncakes with your own hands, filled with sour and sweet mulberry plum fillings, which have a refreshing and pleasant taste.
Baking old man -
Snowskin mooncake
DIY snowskin mooncakes, mainly matcha, purple sweet potato and original snowskin
Mid-Autumn Festival Mooncakes -
Su-style fresh meat mooncakes
If you want to know more about the food making process with pictures and texts, you can follow the WeChat public account "Ning You Taste", where new recipes will be released every week!
Mid-Autumn Festival Mooncakes -
Handmade bean paste mooncakes
Learn how to cook Handmade bean paste mooncakes with pastries and Traditional food.
pastries Traditional food -
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 -
35 pictures detailing Su-style fresh meat mooncakes
In the past two weeks, I have been making this Soviet-style mooncake during my free time. I was finally a little satisfied when I made it for the third time. Speaking of this, it was the first time to make and eat this Soviet-style mooncake. Before, I didn’t like puff pastry and meat filling, but I didn’t like it after making it this year. I feel that the fresh meat filling is more delicious than the lotus paste and egg yolk filling. .
Baking Festival customs -
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 -
Breakfast mooncake sandwich
Endless mooncakes are also great to use as sandwiches. The provincial sandwiches always taste the same
Staple food Home cooking -
Chestnut Snowskin Mooncake
Another Mid-Autumn Festival is coming soon, and snowskin mooncakes are a Mid-Autumn Festival food. Incoming from Hong Kong. In the 1980s, snowskin mooncakes were sold in markets in Hong Kong. As a Cantonese, I have long liked and fallen in love with eating snowskin mooncakes during the Mid-Autumn Festival, so I started DIY snowskin mooncakes and made my own favorite fillings. Yesterday I made purple sweet potato snowskin mooncakes, and today I made chestnut snowskin mooncakes. PS: The main ingredient is skin and the auxiliary ingredient is filling. The ratio of mooncake skin to mooncake filling is 3:7. The following ingredients are the recipe for 20 50g mooncakes
Mooncakes Chengfen -
Snowskin mooncake
When we were young, we northern children probably didn’t have many good memories of mooncakes. They had green and red threads and hard skins. We really didn’t like the mooncakes of our time at all. Modern food innovation, if you are in the mood, try snow-skin mooncakes that are not mainstream in the north. I lost a lot of weight but couldn’t buy Chengfen, so I tried to make a recipe using common ingredients in the north. It tasted great! Soft, waxy and sweet, especially suitable for the elderly and children. Homemade mooncakes are very atmospheric for the Mid-Autumn Festival! Haha
Snacks old man -
Pickled mustard and fresh meat mooncakes
Just because when I was visiting Hangzhou, I passed by a food store. The freshly baked mooncakes were so fragrant that I immediately bought them and tasted them. After tasting them, I decided to do my own research.
Festival customs Traditional food -
Mid-Autumn Festival Platter
During the annual Mid-Autumn Festival, a lot of mooncakes, apples, grapefruits, grapes and other foods are prepared. When admiring the moon, quickly assemble these foods into a platter.
Creative dishes Apple -
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 -
Red bean paste filling
After learning how to make mooncakes, I made a lot of mooncakes at home this year. Naturally, I also DIYed the mooncake fillings. The amount of sugar and oil can be adjusted according to the taste of my family. It is delicious, not greasy, and healthy and safe to eat
pastries Baking