100g of inverted syrup, 36g of peanut oil, 1.8g of moon cake flour, 143g of bean paste filling, 250g of egg yolk, 1 bean paste stuffed mooncake. Step 1: Pour 100g of inverted syrup into a basin. Step 2: Pour in 36g of peanut oil and mix well. In the emuls
Invert syrup 30g white sugar 45g whole egg liquid 60g medium flour 200g milk powder 25g custard powder 5g baking powder 2.5g baking soda 2.5g salt 0.5g corn oil 60g bean paste filling 480g corn starch (coating the surface) a little bean paste omelette rec
Invert syrup 40g peanut oil 15g water 1g medium flour 35g whole wheat flour 30g date paste filling 180g egg yolk (brush the surface) 1 mineral water (brush the surface) 5g peanut oil (brush the surface) 5g whole wheat date paste mooncake recipe steps 140g
110g inverted syrup 2g peanut oil 33g salt 0.5g medium flour 155g Jinsha custard filling 385g meat floss 50g cooked white sesame seeds 15g egg yolk (brush the surface) 1 mineral water (brush the surface) 5g peanut oil (brush the surface) 5g Jinsha meat fl
Invert syrup 70g peanut oil 25g alfalfa 2g medium flour 100g matcha powder 1g golden cheese powder 6g golden sand custard filling 216g persimmon mooncake recipe steps 170g invert syrup + 25g peanut oil + 2g alfalfa stir well Step 2 Pour in 100g medium flo
Ingredients for crust: (18 75g mooncakes, 3:7 package) 142g inverted syrup 58g peanut oil 58g water 3g low-gluten flour (medium-gluten can be used) 220g filling: rose bean paste (there is a recipe in my other recipe) ) 735g salted egg yolk 18 pieces rose
Mooncake crust: 110g inverted syrup, 2g peanut oil, 40g plain flour, 150g milk powder, 8g coconut paste, cranberry filling: 70g butter, 40g powdered sugar (fine sugar), 45g whole egg liquid, 60g coconut paste, 130g cooked coconut 40 grams of glutinous ric
Raspberry, also known as raspberry jam, raspberry puree 100g invert syrup 6g glucose syrup 12g NH pectin powder 1.5g fine sugar 15g matcha white chocolate mousse gelatin tablets 2g milk 28g whipping cream 150g white chocolate 24g matcha powder 3g mascarpo
150g of inverted syrup, 50g of corn oil, 2g of all-purpose flour, 220g of date paste stuffing, 425g of egg yolk, 1 jujube paste mooncake. Step 1: Put 150g of inverted syrup, 50g of corn oil, and 2g of cornstarch water into a basin and stir evenly. Step 2
(Cake crust) as follows: Arowana wheat core wheat flour 180g inverted syrup 135g peanut oil 45g water 2g filling as follows: rose sauce 200g milk powder 10g glutinous rice flour 80g walnut kernels 50g white sesame seeds 40g roses Step 1 of how to make dri
Cantonese-style mooncake pre-mixed powder 65g inverted syrup 45g corn oil 15g egg yolk 6 mooncake fillings 400g egg yolk water appropriate amount of egg yolk mooncake recipe Step 1: Stir the inverted syrup a few times with your hands until it becomes slig
Inversion syrup 75g peanut oil or corn oil 25g mooncake pre-mixed powder 105g egg yolk 1 bean paste filling 480g bean paste mooncake recipe Step 1 Prepare the ingredients. Step 2: Place the converted syrup in a large bowl and add corn oil in batches. Step
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
[Cake crust] 120g inverted syrup 4g peanut oil or corn oil 45g all-purpose flour 100g black rice flour 100g [Filling] About 400g bean paste or lotus paste 12 salt egg yolks Recipe for 12 black gold mooncakes Step 1 Prepare the ingredients Step 2 Inverted
1. Pour inverted syrup and peanut oil into a mixing bowl. I used Cantonese mooncake pre-mixed powder, so there is no need to add water.
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