ingredients (makes 10 50g mooncakes) filling 4 large egg yolk 20g monk fruit sweetener/caster sugar 45g whipping cream 45g milk 25g condense milk 50g cake flour 1 tbsp coconut cream…
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this mooncake was a big hit in hong kong last year.. you know, the advertisement featuring singer kelly chxx? i gave these away.. oh yes.. everyone loved it.. 这款月饼去年在香港销售量爆灯。。 呐。。那个那个广告。。请了陈慧…
my recent trip to Hong Kong had been fruitful… got lotsa “old, traditional, lost recipe”.. share share with you ah… * i learnt that a traditional piglet biscuit doesn’t bake…
rolling sleeves up and getting ready for mid-autumn festival and I want a truly homemade mooncake this 别阻止我。。。要开始筹备制做月饼咯。。别阻止我！今年死活死活都要做出个百分百全自制月饼。。别阻止我！ (ง •̀_•́)ง homemade golden syrup ingredients 200g coconut flower sugar 160ml water…
this is a very traditional sweet (or mooncake) that you can find in beijing.. i first tasted this 4 years back at a hotel breakfast buffet and fell in love…
Ingredients (makes six 100g mooncake) mooncake skin (recipe adapted from eileen の记事本） 112.5g flour 17.5g cocoa powder 85g golden syrup 25g peanut oil 1/2 tsp alkaline water homemade coffee custard (adapted…
with mooncakes, i have always been confused with the technical terms like “ten head”, “eight head”.. etc.. what does it mean? and i finally figured out.. 10 head ~ 50g…
Ingredients Dough 15g flour 30g glutinous rice flour 30g rice flour 30g caster sugar 20g of 3-in-1 coffee powder dissolved into 135g warm milk 2 tbsp shortening/butter 2 tbsp condensed…
i guess these will be my final batch of mooncakes for this year… i started off with the traditional mooncakes, followed by the snowskin, and am closing the mid autumn…
these received plenty of compliments… someone told me when they hear or see mooncake, he thinks 1,500 calories… well, not if you make your own filling? and these i have…
when i saw wing wah（荣华) selling mooncakes at the airport, i knew that that time of the year is approaching again. i’d decided to start early this year with baking…
I have a phobia for traditional mooncake. the 2:8 or 3:7 ratio scares me… how do you wrap 35g of filling with 15g of dough. reminds me of pineapple tarts……