jessiefoodinthekitchen

If you like to eat mooncake that does not need to wait for 3 days to return oil. You should try this Teo Chew Preserved Mustard Mooncake. These mooncakes are loved by the older generation and have never been tasted by many young Teochew people. You won’t be attracted by its traditional, simple look until you try it. I'm Cantonese but I love it very much. Once you taste it, its unique flavor will be unforgettable for you. This mooncake is having a flaky crispy crust mooncake. It makes with Chinese flaky pastry which require creating two doughs: a 'water' dough and an 'oil' dough.   and tastes sweet with a slight hint of spice. It combines the aroma of preserved vegetables , sesame, lotus paste, candied winter melon, and melon seeds. Chinese flaky pastry also known as Chinese puff pastry, is a form of unleavened flaky pastry used in traditional Chinese pastries that are invariably called subing ( 酥饼 )in Cantonese. After learning this method, you can also use this

I'm thrilled with how the mooncakes turned out. These Snowy Mooncakes with pandan coconut flavor are not just flavorful but also visually appealing. The crust is made from glutinous rice flour which provides a soft and sticky texture. Rice flour provides smoothness and non-stickiness and wheat starch which makes the mooncake appear crystal clear.   In Chinese it’s called “bing pei” ( 冰皮月饼 ) literally ice skin. Since it’s unbaked and made with rice flour, it’s very similar to mochi. It’s also supposed to be less caloric and healthier than traditional mooncakes. You can make this snowy mooncake with stable fillings which are soft and glutinous texture if you are using an accurate ratio formula. These mooncakes are made with natural green that come from the fresh pandan leaves. The snow skins have a clear stamp pattern if you have kneaded just right. And can be easily cut after freezing. The filling is cooked with desiccated coconut and coconut cream. And so, the filling has a d

Tired of traditional mooncakes? Why not try this agar-agar jelly dragon fruit mooncake that has egg yolk in it? It is cold and pleasant. The cool part is that baking is not necessary.  Fruit season is currently in full swing, and prices are reasonably low as well. It now costs Rm9 per kg instead of Rm15 per kg. It's an excellent deal.   I started to think about alternative ways to consume its remarkable beauty and taste besides as a fruit. The Mid-Autumn Festival will take place in less than a month, so this jelly dragon fruit mooncake is ideal. The technique of making agar-agar mooncakes is simple, but the egg yolk that appears when I demold and slice the jelly mooncake always surprises me. I highly recommend mooncakes with egg yolks since they are more attractive.  These jelly mooncakes are made up of three components which are the egg yolk, the filling, and the skin layer.  Let us get all the ingredients to hand to make this refreshing dragon fruit jelly mooncakes.   I

I adore this flaky spiral layer’s mooncake the most out of all mooncake varieties. After eating, you will not soon forget about the buttery flavour of the puff pastry skin, which melts on your lips, and the sweet but not greasy paste filling encased in salted egg yolk. I grew up eating traditional mooncakes with sweetened lotus filling. I have never heard of mooncake with a thousand spiral layers. I have no idea how it came to be, but I think the inspiration was from the traditional Teochew mooncake, which has a disc-like shape and is frequently "marked" with a red stamp on top of the cake.   And this spiral thousand-layer mooncake also makes me think of Singapore's well-known spiral curry puff, which needs to make two different doughs to wrap the filling. Many people adore puff pastry with a crisp texture. Even though all you need to make puff pastry is flour, water, butter, sugar, etc., Is it difficult to make this puff pastry mooncake? The recipe for this pastry laye

Everyone is busy as the Mid-Autumn Festival approaches. The supermarket is brimming with different mooncakes, each one colourfully packaged in a dizzying variety of different shapes, and there is a strong desire to try them all. However, the price tag is intimidating to look at. Yes, the day is getting closer. The elderly, elders and family members receive moon cakes from me every year, but these days they are flashy and pricey, which makes people either adore them or despise them. In 2016, I first began baking mooncakes. The rising cost of mooncakes year after year is what prompted me to start learning how to make them. But what we paid for was a gorgeously wrapped gift box filled with incredibly delicious and preservative-filled mooncakes. You might think twice about eating them if you look at the long expiration date on the packaging. The lovely gift box will be donated to MR BIN (the recycle bin) when the mooncakes have been consumed. What a heartache!! Now, I made my own filli