Taro paste: Lipu taro 250g fresh cream 30g condensed milk 20g sugar 15g oil-water skin: all-purpose flour 90g lard/butter 35g sugar 10g warm water 37g purple sweet potato 15g puff pastry: low-gluten flour 55g lard/butter 37g taro puff pastry mooncakes Ste
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
1. Wash the spinach leaves, blanch them in boiling water until they are raw, take them out and let them cool, then put them into a food processor and blend them into puree. Use a fine sieve to filter out the juice and set aside. 2. In the same way, peel t
1. Soak the white fungus in water first. 2. Wash and tear into small pieces.
1. 10g peach gum, 10g saponin rice, 10g snow swallow 2. Soak peach gum for 12 hours, fill a bowl with it, and remove impurities
1. Beat the egg whites into the whisk bucket, beat until foamy, then add lemon juice, continue to beat until white foam 2. Add half of the sugar in three times, continue to stir until the sugar dissolves each time, you can also add it all at once half the
1. Prepare pumpkin, taro and purple sweet potato, wash them and peel them off. 2. Cut them into slices and put them in the pot, steam them over high heat for 15 minutes.
1. Brown rice is ready 2. Millet is ready
1. Prepare the ingredients. 2. Soak rice and millet for half an hour in advance.
1. Pick the Qingming grass, wash it with water and blanch it. You can add a little salt when blanching to keep the color of Qingming grass green.
501
242
