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Mid autumn festival design with Chinese lantern, moon and stars, sky and ribbon, confetti. Chinese translate: Mid Autumn Festival Chinese moon festival, moon cake China, Chinese lantern, moon-cake festival. Asian Harvest Mid Autumn Festival 2024 food Stock vector 121236162 ⬇ Download vector art & graphics from Depositphotos ⚡ Millions of royalty-free vector images.
Learn about Chinese Mid-Autumn Festival history, legends, moon songs, and mooncake traditions with movies and videos.
Mid autumn festival design with Chinese lantern, moon and stars, sky and ribbon, confetti. Chinese translate: Mid Autumn Festival Chinese moon festival, moon cake China, Chinese lantern, moon-cake festival. Asian Harvest Mid Autumn Festival 2024 food Stock vector 121236162 ⬇ Download vector art & graphics from Depositphotos ⚡ Millions of royalty-free vector images.
Mid autumn festival design with Chinese lantern, moon and stars, sky and ribbon, confetti. Chinese translate: Mid Autumn Festival Chinese moon festival, moon cake China, Chinese lantern, moon-cake festival. Asian Harvest Mid Autumn Festival 2024 food Stock vector 121236162 ⬇ Download vector art & graphics from Depositphotos ⚡ Millions of royalty-free vector images.
McCalls-Jun 1939
Photography by Chia Chong Words and Styling by Libbie Summers Chia: The Moon Cake Festival is coming up, let's do moon cakes! Libbie: A cake inspired by the moon? Chia: Well, it's not like a cake you're used to. Libbie: Do I have to make it? Chia: No....
Mid autumn festival design with Chinese lantern, moon and stars, sky and ribbon, confetti. Chinese translate: Mid Autumn Festival Chinese moon festival, moon cake China, Chinese lantern, moon-cake festival. Asian Harvest Mid Autumn Festival 2024 food Stock vector 121236162 ⬇ Download vector art & graphics from Depositphotos ⚡ Millions of royalty-free vector images.
Mondkuchen sind nicht gleich Mondkuchen. Es gibt viele verschiedene Arten und Geschmäcker. Einige werde ich euch hier vorstellen.
There are so many variety of snow skin moon cake recipes out there. What I am interested is not using premix. So among the recipes that I have collected over the years, I am testing out one by one that uses different types of flour and preparation method. As you can see Lychee Martini Snowskin Mooncake is one of our favourite. If you want to make these for next Mid Autumn, I suggest you head down earlier to purchase as this is one of the hot favourite. Findings: I must remember to store the lotus paste ball back into the fridge before I prepare the snowskin dough. The truffle actually melted and thus when I press into the mould, the ball shape disappeared. The texture stays soft even after 2 days but I find the lychee vodka is lost in the dough. So have to work on the dosage of the vodka. Source: Straits Times What you need: 58g Hong Kong Flour 58g fried glutinous rice flour (Kao Fen) 100g icing sugar 1 tbsp olive oil 5 tbsp Lychee vodka, chilled Cold water (to adjust the consistency of the dough) 1 tbsp Hong Kong Flour (mix with 1 tablespoons hot water to form hot dough) Fillings 265g lotus paste 12 X Lychee Martini Truffles Method Divide paste @ 22g and roll into a ball. Flatten lotus paste ball and encase the truffle. Seal well. Set aside. Steam HK flour for 15 mins and sift immediately. Sieve fried glutinous flour and Hong Kong flour together and then sift in icing sugar. Mix well. Make a well in the centre, add olive oil, lychee vodka and hot paste. Knead until smooth. If you find the dough too dry, add 1 tsp of cold water progressively until you can a soft texture. Divide the dough into 12 portion @ 20g each. Roll into a ball. Roll ball dough into a disc and place lotus paste ball on it. Wrap and seal. Coat the ball with Kao Fen and put into the mooncake plunger. Press firmly. Plunger out mooncake out from mould and chill for 1 hour before serving. Happy Mid Autumn Festival!
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INTRODUCTION Every year after moon cake festival, this cake will start to appear in Facebook. The reason is simple because many family have leftover Gao Fen (糕粉） or cooked glutinous rice flour from the preparation of snow skin moon cake. Yes, traditionally, this cake was prepared using gao fen without the need to steam. I […]
It's a tradition that our family members will meet up in our hometown to celebrate Mid Autumn festival every lunar 8th month of the year. This yes is no different. On top of the catered food, I thought of making some cooling desserts since weather has been so fuming hot. After a visit to the nearby supermarket, I've made my choice - Aloe Vera and Peach flavor mooncakes! I especially love this flower shape mould, an old fashion Tupperware mould given by my mom in law. Aloe Vera jelly mooncake in different shades of greens to give them the jade-like appearance. Can you spot the “好” wording on the top? Four of these little jelly mooncakes form a “花好月圆”, which means bountiful blooms under the full moon. The making is so easy, takes only about 20 minutes (excluding waiting time) and can be kept refrigerated for days. What you need: • 2 packets agar-agar powder • 1 liter Aloe Vera juice • 1 can sliced peaches + extra water to make up to 1 liter • few drops of green food coloring • about 50gm sugar The Making: 1. Add 1L aloe Vera juice / peach juice (with extra water) into a pot. Add the jelly powder and turn on the heat, continue stirring occasionally. Add the sugar now if you like it sweeter. Once the liquid starts to bubble, switch to low heat but don't forget to stir occasionally. Note: if you use a different jelly brand, the water requirements may differ so do adjust accordingly. 2. For the Peach flower pattern, arrange the peach slices around the mould to form a ring, make 2-3 layers of ring. 3. Pour the jelly water into the mould until full. For the gradient jade green effect, I created 3 layers of greens: 1st layer: add 2-3 drops of green food coloring into the jelly liquid (I used avocado green), mix well and pour into the mould up to 1/3 full; keep in freezer for about 3 minutes till slightly hardened. 2nd & 3rd layer: using a knife, lightly poke few holes on the first layer (this will help the adjacent layers to stick together). Add another 2 drops of green (or blue) food coloring, then pour into the mould till 2/3 filled. Keep in freezer for another 3-5 minutes then repeat same step for last layer. 4. Let it cold for about 30 minutes before transferring to the fridge (not freezer). Refrigerate for at least 3 hours before consuming. Enjoy!
Boho chic style, cup cake cabochon for your jewelry DIY designs. Illustrated cabochon 20mm (or 25mm, see size variations in the ad). Resin half moon, high quality. Ethical printing, solventfree inks. Dermatological garanteed, preserves the environment Graphical unique design ©JUL et FiL International shipping. Thanks for your visit.
