Recipes tagged "Ripe melon seeds"

5 recipes found

Five-nut mooncake

The Mid-Autumn Festival is coming soon. This year, I learned to make mooncakes by myself. My family prefers the five-kernel mooncakes. I have tried to make them a few times and they feel pretty good. I would like to share them with you.

Baking Home cooking
Sorghum noodles and nuts lunch bag

A portion of sorghum flour is added to the bread flour, and the surface is covered with sesame seeds and melon seeds. It is a multi-grain bread that is quite nutritious. However, I did not take a good picture. It was raining that day and the light was very gray. It's great to eat while it's hot. The outside is crispy and charred, and the inside is soft and sweet. After it cools down, the melon seeds will no longer be crispy. Put them in the oven at 140 degrees for a few minutes and they will regain their deliciousness when they were freshly baked. Now I always use the Petrus 9500 bread machine to knead the dough, which is very convenient. I can knead the dough while busy with other things, so I don’t miss anything at all. Another point to note is that the proportion of sorghum noodles can be increased or decreased according to your own preference. The more you add, the rougher the texture will be. For dough with multigrain flour added, just knead until the gluten expands. To make small round meal buns, the dough can start to ferment after it is rounded. There is no need to rest and then round again.

Baking children
Cantonese traditional five-nut mooncake

Learn how to cook Cantonese traditional five-nut mooncake with pastries and Mid-Autumn Festival.

pastries Mid-Autumn Festival
Black rice and melon seed toast

Toast is the transliteration of English toast, which is called toast in Cantonese (Cantonese). It is actually a rectangular toasted bread made with or without a lid. Toast will be softer and more delicious when the temperature is high, but it will become hard at low temperature, and the flavor and taste will be much worse. Recently, my mother was peeling melon seeds at home and asked me if I could put this in bread. I thought it was ok, the taste should be very fragrant, and it tastes just right if paired with some whole grains.

Baking Black rice flour
Cantonese style five-nut mooncake

The Mid-Autumn Festival is just a few days away. This year I made the fillings for the five-nut mooncakes. Although it is laborious and time-consuming, the taste is indeed better than the fillings I bought before. Food always rewards our hard work and never fails. Looking at the waxing and waning moon, there will always be a touch of sadness in the autumn night, not for others, not for myself, just because the night is as cold as water and the autumn wind chills the body. When you are too tired, you will not think carefully. Although the five-nut filling I made this time is delicious, I forgot to break the peanut kernels and walnut kernels into small pieces. They were too big and it was really northeastern. It still tastes delicious, and friends and family love it.

pastries Baking