Oil-skinned all-purpose flour 190g low-gluten flour 60g butter 100g powdered sugar 25g hot water 75g cold water 60g puff pastry low-gluten flour 225g butter 115g filling homemade bean paste filling 500g salted egg yolk 20 egg yolks for surface decoration
Water and oil skin: 130g all-purpose flour, 13g fine sugar, 35g lard, 70-80g water, 70-80g pastry: 90g all-purpose flour or low-gluten flour, 45g lard, 45g filling: 200g minced fat and lean pork, chopped green onion, 30g minced ginger, 10g salt, 1/4 teasp
Ingredients for mooncake crust: 160g all-purpose flour, 110g inverted syrup, 30g peanut oil, 30g water, 2g whole milk powder, 10g taro filling ingredients: 700g taro, 40g white sugar, 30g butter, 30g whole milk powder, 15g Qxin glutinous rice glutinous ri
400 grams of large shrimps, 2 spring onions, 10 grams of ginger, 10 grams of soy sauce, 10 grams of oyster sauce, 1 spoon of cooking wine, 2 spoons of sugar, 3 grams of pepper, 2 grams of braised prawns. Step 1: Prepare the ingredients. Step 2: Cut off th
400g of white kidney beans, 1100 ml of milk powder, 50g of maltose, 90g of white sugar, 200g of corn oil, 70g of Taoshan skin mooncakes. Step 1: Wash the white kidney beans first, then add 1100 ml of water, and then wrap the skin off. If the white kidney
110g low-gluten flour, 80g Hershey’s chocolate sauce, 80g honey, 20g corn oil, 30g filling ingredients: 360g cranberry lotus paste filling. How to make chocolate mooncakes. Step 1: Add oil to the chocolate sauce, add honey and mix well. Step 2: Sift in th
375g red bean paste (15 50g mooncakes) 50g mooncake skin 15 mooncakes Butter 36g honey 36g condensed milk 36g low-gluten flour (or all-purpose flour) 100g cornstarch 20g red bean paste mooncake recipe Step 1 Soften the butter After whipping, add honey and
60g medium-gluten flour with oily skin and 60g low-gluten flour 50g water 50g lard 25g low-gluten flour with oily skin 100g lard 45g pork filling 200g chopped green onion 1 stick light soy sauce 2 spoons cooking wine 1 spoon ginger 2 slices salt 1 tsp MSG
Use 150g low-gluten flour for water-oil skin. 20g sugar powder for water-oil skin. 60g warm water for water-oil skin. 55g lard for water-oil skin. 116g low-gluten flour for shortbread dough. 70g lard for shortbread dough. 20 purple sweet potato flour for
500g purple sweet potato, 50g butter, 150-200g white sugar, 150-200g purple sweet potato filling. Step 1: Peel the purple sweet potato, steam it over water, filter and crush it with a mesh sieve, as shown in the picture. Step 2: Heat the pan over low heat
The custard filling is as follows: Anjia original butter 13g Anjia original cheese slices 2 slices of caster sugar 10g salted egg yolk 19g whole milk powder 13g pure milk 50g strong white wine a little golden sand custard filling as follows: Anjia origina
Mooncake skin Chinese pastry flour 200g black rice flour 200g sugar-free mooncake conversion syrup 240g peanut oil 240g alkaline water 8g filling meat floss 200g low sugar white lotus paste 500g salted egg yolk 12 white sesame seeds 100g egg liquid approp
Milk (ice skin) 135g sugar powder 38g corn oil 15g matcha powder 5g glutinous rice flour 30g rice flour 23g clear powder 23g eggs (milk yolk) 75g fine sugar 45g milk 45g light cream 30g butter 23g all-purpose flour 19g clear powder 19g milk powder 15g mat
Inversion syrup 160g peanut oil 60g water 4g low-gluten flour 230g high-gluten flour 20g egg yolk water: 1 egg yolk 10g milk 10g salt a little vegetable oil 1 drop black sesame seeds five kernels: 300g comprehensive nuts 180g low-gluten flour 50g glutinou
Ice skin part of glutinous rice flour 50g sticky rice flour 50g clear noodles 30g cocoa powder 5g milk 230g white sugar 45g corn oil 30g custard filling part butter 100g sugar 55g eggs 4 milk powder 80g clear flour 40g other ingredients cake powder (fried
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