Crust: 145g all-purpose flour 93g inverted syrup 2.5g peanut oil 33g Filling: 100g salted egg yolk 100g meat floss 100g salad dressing 75g Surface: egg yolk ➕ watery meat floss egg yolk mooncake recipe Step 1 Use eggs for inverted syrup, rice water and pe
200g all-purpose flour, 150g inverted syrup, 2g corn oil, 60g purple sweet potato, 300g egg, 1 Cantonese-style purple sweet potato mooncake. Step 1: Peel and cut the purple sweet potato into pieces and steam for 30 minutes. Step 2: Press the steamed purpl
300 grams of peeled purple sweet potato, 150 grams of peeled pumpkin, 150 grams of glutinous rice flour, 100 grams of condensed milk, 20 grams of Nutritol G4 milk powder, 2 scoops of purple sweet potato and pumpkin mooncake. Step 1 Prepare the ingredients
All-purpose flour 140g cocoa powder 20g golden syrup 120g citrus water 2.5g peanut oil 30g white kidney bean filling 200g cream cheese 200g egg yolk 1 water a little chocolate cheese mooncake recipe Step 1 Mix all-purpose flour and cocoa powder and sift S
45g glutinous rice flour 35g rice flour 20g corn oil 20g butterfly pea flower 1g water 110g rose filling 250g glutinous rice flour (for hand flour) 10g rose filling Snowskin Mooncake Recipe Step 1 Prepare the materials Step 2 Soak the butterfly pea flower
2 small pomfrets 1 piece of ginger 1 piece of millet pepper 2 chopped green onions 2 tablespoons of Vistami premium cooking wine 2 tablespoons of Vistami premium oyster sauce 1 scoop of steamed small pomfret Recipe 1 small Thaw the pomfret, clean off the
130 grams of all-purpose flour, 30 grams of low-gluten flour, 3 grams of inverted syrup, 120 grams of peanut oil, 40 grams of salted duck egg yolk, 20 pieces of low-sugar white lotus paste, 500 grams of oily red bean paste, 300 grams of rum, 50 ml of egg
Cantonese-style mooncake premix 300g baking syrup 225g corn oil 75g lotus paste filling 500g bean paste filling 500g egg yolk 20 white wine appropriate amount of egg yolk liquid one Cantonese-style egg yolk lotus paste bean paste mooncake recipe step 1 Po
Ingredients for the crust: 56g all-purpose flour, 75g peanut oil, 20g glutinous rice water, 1g filling ingredients: original red bean paste, 500g vegetable oil, 95g fine granulated sugar, 290g Cantonese bean paste mooncakes. Step 1: First, mix the invert
Medium-gluten flour (water-oil skin) 75g white sugar (water-oil skin) 15g water (water-oil skin) 30g lard (water-oil skin) 20g low-gluten flour (water-oil skin) 65g lard (water-oil skin) 30g custard filling: butter 40g white sugar 60g milk 120g whole egg
200 grams of medium-gluten flour, 50 grams of peanut oil, 4 grams of inverted syrup, 130 grams of filling, Shunnan egg yolk filling, 250g mooncake recipe, step 1. Prepare the materials. Step 2: Convert the syrup and add peanut oil and water. Step 3: Use a
Custard filling: 2 eggs, granulated sugar, 30g milk, 40g light cream, 35g starch, 18g low-gluten flour, 35g milk powder, 15g butter, 23g ice-skin milk, 180g granulated sugar, 48g water-milled glutinous rice flour, 40g sticky rice flour, 30g clear flour, 3
200g all-purpose flour, homemade invert syrup, 125g corn oil, 50g homemade jiǎn water, 2g homemade bean paste, 250g homemade lotus paste, 250g egg liquid (for brushing) 1 egg yolk + 1/2 egg white + 10g water, salt 1g salted egg yolk 25 50g The ratio of mo
45g glutinous rice flour 35g rice flour 20g milk 180g powdered sugar 50g salad oil 15g purple sweet potato (meat) 500g fine white sugar 100g salad oil 100g maltose 50g chestnut meat 20g purple sweet potato ice skin How to make mooncakes step 1 Make moonca
180 grams of oil-skinned medium-gluten flour, 180 grams of powdered sugar, 15 grams of corn oil, 60 grams of water, 70 grams of low-gluten flour, 130 grams of corn oil, 50 grams of stuffing, minced pork, 300 grams of minced ginger, 5 grams of cooking wine
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