Mid-Autumn

Orange-scented peanut mooncake

Orange-scented peanut mooncake

BradenVon

On the eve of the Mid-Autumn Festival this year, mooncakes were made for the first time in my life. It wasn't until the mooncakes were roasted and the next day that my heart relaxed. <br /><br />Guangyue made according to Junzhi's prescription is really good. When I didn't do it, I felt so difficult. I was always afraid of failure and didn't dare to try. <br /><br />The first time I had intimate contact with Chenggong's mother made me a little eager to try, dreaming of when I could learn to make bread and let the little girl hug Chenggong's mother well. <br /><br />Because I had no experience, it was the first time I used an oven to operate it. While roasting, I saw that the surface of the mooncake was not as dark as the one I bought. I took it out halfway and swatted it with another layer of egg liquid...<br /><br /> This is great, the time is up, the mooncakes are freshly baked, the taste is nothing to say, but it is not beautiful, the color is so dark...
Lianrong Bao

Lianrong Bao

BettyHerzog

The Mid-Autumn Festival is over, and I believe that there will be more or less some mooncakes left in everyone's homes. <br />Because mooncakes are very sweet and greasy, it's not good to eat too much, but it's a pity to throw them away. Are you worried about this? <br />Hehe, actually, there are many other ways to eat leftover mooncakes, such as using them with porridge, or slicing them to hold bread or steamed buns, etc., which are also very good ~<br /><br /> Let me introduce you to another way to eat lotus paste buns. It is simple and delicious, and it is not wasted ~ I hope everyone will like it ~
Cold mooncake

Cold mooncake

ModestoLangworth

Every year during the Mid-Autumn Festival, it is the time for everyone to reunite with their families. It feels very warm for a family to sit around a table and have a lively meal. Mid-Autumn Festival is also a mooncake festival. Mooncakes with thousands of shapes and flavors are full of traditional festive warmth and a strong romantic atmosphere. <br />A few days ago, I watched the "Beijingers" column on Beijing TV. The column introduced several alternative ways to eat mooncakes, which really opened my eyes. After the Mid-Autumn Festival, I can't finish many mooncakes and feel a waste. Today, I will try to make a simple and fashionable cold mooncake. I used the lotus paste egg yolk mooncake. It was salty mooncake. It tasted great when paired with pickled mustard. The pickled mustard removes the sweetness of the mooncake. I can eat one or two even if I don't like mooncakes.
wuren moon cake

wuren moon cake

HazleKihn

Wuren mooncake is the most famous among all types of mooncakes. It is named for the fact that the filling contains almonds, peach kernels, peanut kernels, hemp seeds and melon seeds. It has the characteristics of exquisite ingredients, thin skin and multiple fillings, delicious taste, not easy to break, and easy to carry. This mooncake has a drum shape with slightly bulging edges, clear patterns and writing, correct shape, no skin breaking, no stuffing exposed, and clear corners; the surface is golden yellow, no white spots, uniform color, oily luster, ivory, and the edges are ivory. The bottom is brownish red. The taste is sweet, soft and crispy, with a variety of nut aromas. <br />The Wuren mooncakes made this time were very successful, and relatives and friends said they were very delicious. Wuren stuffed mooncakes have surpassed other flavors of mooncakes.
Mustard pickled pork mooncake

Mustard pickled pork mooncake

AddisonGerlach

This is the first time to make it. I checked a lot of Su style mooncakes made by everyone before<br /><br /> Found that making meringue is indeed the most important part<br /><br /> After learning all the steps by heart, I went to the vegetable market this morning to buy all the ingredients and start cooking! <br /><br /><br /><br />I even bought a pound of pork suet just to make the most authentic fresh meat mooncakes! <br /><br /><br /><br />Everything starts with [boiling lard]<br /><br /> 1. I bought 600g of pig suet and washed it<br /><br /> 2. Cut into pieces about two to three centimeters<br /><br /> 3. After putting it into the pan, add a small amount of water, about 50ml<br /><br /> 4. Heat on medium heat until the water boils, then turn to low heat<br /><br /> 5. Stir fry during the period to avoid sticking to the pan<br /><br /> 6. About half an hour or so, all the oil in the suet has been boiled out! Then all the oil residue floated on it ~<br /><br /> 7. Filter out all the residue, pour the oil into the container, and put some pepper in it ~~<br /><br /> 8. Remember to refrigerate it in summer, and in winter, just keep it at room temperature.<br /><br /><br /><br /> ps: I started making mooncakes while cooking lard, so I used up about 120ml of boiled oil in the middle. In the end, there were about 400ml left. Lard has a unique aroma. When making Chinese snacks, stir-fried vegetables are better than vegetable oil<br /><br /><br /><br />-----------------Next, I will illustrate the process of making fresh meat mooncakes in detail (eight pieces)----------------------------