[Cake skin]: Moon cake syrup 110g medium flour 160g water 4g corn oil 30g [Filling]: Salted egg yolk 20g corn oil appropriate amount of white wine appropriate amount of bean paste filling 500g [Surface]: 1 egg yolk 0.25 egg white 0.25 water 10g salted egg
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
6 slices of toast, a little salad dressing, a little mozzarella cheese, an appropriate amount of egg yolks, 6 white sugar, a little baking recipe, step 1, super delicious, step 2, a must for breakfast and afternoon tea, step 3, crispy on the outside, tend
[Ingredients] Half a rabbit [Accessories] An appropriate amount of green pepper, an appropriate amount of white sesame seeds, 1 piece of old ginger, 8 cloves of garlic, 4 green onions [Spices] A handful of vine peppers [Seasoning] 1 spoon of soybean paste
Egg tart crust, 9 egg yolks, 2 milk, 100g whipping cream, 100g fine sugar, 25g condensed milk, 20g original egg tart. Step 1. Put all the raw materials into a basin, stir evenly with a manual egg beater and then sift. It is best to use room temperature mi
175g low-gluten flour, 80g milk powder, 20g caster sugar, 50g egg yolk, 3 raisins, 70g egg yolk, 1 egg yolk (brushing liquid). Step 1: Prepare the ingredients and weigh them. Wash the raisins with hot water and drain them. Step 2: After the butter has sof
[Mooncake skin materials] 280g low-gluten flour, 185g inverted syrup, 78g corn oil, 6g water [Mooncake fillings] 500g bean paste, 250g mochi [Hand flour] Appropriate amount of cooked cake powder or cooked flour [Brush the surface] Egg yolk 1 milk 10 ml sa
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
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
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
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
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
High-gluten flour 250g warm milk 170g fine sugar 30g cooking oil 15g yeast 3g egg yolk 1 salt 1g white sesame seeds, almond slices appropriate amount of egg yolk liquid appropriate amount of breakfast bag making steps 1 handful warm milk, yeast, fine suga
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
Ingredients for water-oil crust: 150g all-purpose flour, 60g unsalted butter, 60g purified water, 60g white sugar, 28g egg yolks, 16 puff pastries Ingredients: 70g unsalted butter, matcha powder, 5g low-gluten flour, 120g corn oil (soaked egg yolk), appro
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