Crust: 180 grams of all-purpose flour, 125 grams of inverted syrup, 50 grams of peanut oil, 4 grams of yam water, 4 grams of golden sand custard, cranberry filling: 3 eggs, 8 salted egg yolks, 85 grams of light cream, 75 grams of milk, 75 grams of white s
390g all-purpose flour 390g peanut oil 90g inverted syrup 250g white lotus paste (63g - egg yolk) Use a spatula to mix the powder and liquid thoroughly. with hands
300g all-purpose flour 220g inverted syrup 3-4g milk powder 20g corn oil (or peanut oil) 75g jujube paste filling: 870g red dates jujube paste filling: corn oil 40g jujube paste filling: 90g cooked glutinous rice flour Moon cake surface: 1 How to make Can
300g all-purpose flour, 220g inverted syrup, 3g salt, 1g lard, 90g or more crust materials: the following filling materials: 500g durian meat, 4 toast slices, 30g milk powder, additional ingredients: : Cooked powder (molded to prevent powder) Appropriate
250g flour, 65g inverted syrup, 175g water, 4g salt, 3g duck egg yolks for baking, 9 peanut oil [soaking egg yolks] appropriate amount of lotus paste filling, 500g bean paste filling, 180g jujube paste filling, 180g raw egg yolk, one clear water (for egg
[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
Ingredients for the cake crust; 200g low-gluten flour, 140g inverted syrup, 3g water, 50g lotus seed paste, 300g rock sugar, 80g peanut oil, 80g lotus seed paste. How to make Cantonese lotus paste mooncakes. Step 1: Make the lotus paste filling first. Soa
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
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
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
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
35g all-purpose flour, inverted syrup, 25g corn oil, 9g water, 1g spinach powder, 2g homemade 100% pineapple filling, 240g egg yolk liquid, a little pineapple mooncake recipe, step 1, group photo of ingredients; use matcha powder and green wheat seedling
1. Prepare the main ingredients 2. First, make the chestnut stuffing. Wash the fresh chestnuts and cut a cross opening on the top with scissors (Duo Ma’s own chestnuts, although not many, are sweet)
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