Bánh trung thu nướng nhân thập cẩm, vỏ mềm tan, nhân ngon ơi là ngon || Natha Food

Hello everyone! I made this mooncake yesterday Today is the 1st day of Lunar New Year I promised to make mooncake a long time ago But I was busy with work and had to go back to my hometown So until today, I made this mooncake There is another mooncake that I haven't dried yet Please wait for me Because I have work and health problems So I can't open the door This mooncake I used the original color Although it has only been 1 day, the color is very beautiful If I leave it for another 1-2 days, the color will be very beautiful The reason I use the original color Because of my sugar water 2 years ago The sugar water is a bit loose If you make the sugar water as I did, it will be more delicious This is in the case of burning If the sugar water is not beautiful, you can use the original color It will be beautiful like this Now I will make the sugar water for the mooncake There are many ways to make sugar water for mooncake Today I make it very simple I make the color of the sugar water with caramel I will have 1 kg of sugar and 650g of water Half a lemon I will divide the sugar into 2 200g of sugar plus 50g of water I will make the color of caramel I will put the rest of the sugar in when I get the color of caramel Now I will weigh 200g of sugar first I use yellow sugar because the color is beautiful but not necessary And 50g of water That's 250g A little sugar A little sugar is fine Now I will weigh the rest of the sugar 800g of sugar This is the yellow sugar I make at home You can use any sugar It will be sweeter It doesn't affect the quality 802g is fine I will weigh the water separately I will weigh the sugar together 600ml Now I will prepare all the ingredients Then I will turn on the stove Because I don't want to burn the sugar I don't want to get a beautiful color I will cut half a lemon I have prepared a lemon Sugar and water I will turn on the stove to make caramel When I turn on the stove to make caramel I don't stir If you use white sugar The color will turn gray If you make beautiful cakes This syrup will be beautiful The remaining syrup must be boiled I will use the syrup when I cook I will turn off the stove Now we wait for the caramel to reach the color we want. When it reaches the color we want, we add half of the lemon. Then we add the rest of the sugar. Now we turn on the heat to boil. When the sugar is boiling, we turn down the heat. If you use an electric stove, it will be 800 degrees Celsius. We turn down the heat like this and wait for an hour. After an hour, we turn off the heat. After we weigh the caramel, it will be 1.2 kg. If the caramel weighs more than 1.2 kg, we have to boil it again. Now we turn down the heat like this and wait for an hour. After an hour, the caramel smells so good. After an hour, we turn off the heat. Now we prepare another pot. If the caramel weighs more than 1.2 kg, we have to boil it again. If it weighs less than 1.2 kg, we have to boil it again. The caramel has a weight of 1.1 kg. If it weighs more than 1.2 kg, we have to boil it again. You can use the right amount of caramel. You don't have to weigh it exactly. The caramel will have a beautiful color after 1 month of use. If you are very careful, you can use it for 1 week. After 1 month, the caramel will have a beautiful color. After 3 years of use, it will be like this. Now we have 2-year caramel. The caramel is not set like this. It is a bit loose So I'm going to do it again for you guys to see. But if I don't do it right, and you guys do it again, it's going to be wrong. Oh, the root is so big. There's a lot. There's a whole bunch of them under the ground. When they come back, all the flowers are gone. This place is full of them, but there's no flower. Oh, this place is full of them, but there's no flower? There's no flower. So it doesn't bear fruit. This one is almost ripe. No, it's not ripe yet. Oh. This is what it looks like. Wow, the flowers are so beautiful. Wow. Look at this root, it's so big. Wow, look at the fruit. It's so small. Wow. If it's flowering, it's going to bear fruit. It's so beautiful. It's so red. Wow. This fruit is big and round. When it's ripe, it's going to have a red color. The carrot is very beautiful. I haven't had a chance to see a ripe one. The other day, you saw the root on top of the yellow. It's not ripe yet. Today, this root is ripe. From the green, it will slowly turn to yellow. This one is also not very ripe. This place is still green. This place has to be yellow like this. It's darker than this one. It's all soft. It's a little soft. The old root is delicious. It's soft like this. All the fruits are soft like this. It's delicious. I can use a lot of roots. I cook the root milk. I make the cake. The color of the roots is very beautiful. The color of the roots is also beautiful. Today, I'm going to make a mid-autumn cake. With this oil. But I'm going to do a little. I won't do a lot because this fruit is a lot. If you don't have this abroad, you can use any other fruit. Or I can use a natural oil. In the US, there is a natural color. I use a little color for a mid-autumn cake. It's okay. I will make a mid-autumn cake first. Very beautiful. The color of the roots is very beautiful. It's good for your health. The color of the roots is very beautiful. It's one of the most beautiful colors. In the past, my father used to cook sticky rice. Now I make cakes. All kinds of cakes are related to the roots. It's very delicious. As she said before, I'm going to take this seed. This is the seed. This is the seed inside. I'm going to take this seed. I'm going to plant it. I plant a lot of seeds like this. It will have a male stem and a female stem. I will plant two types. If it's one type, I can't use it. The male stem has flowers but no fruit. When it blooms, I will know. The female stem will bloom and bear fruit. But if I don't have the flower of the male stem, I will give it to the female stem. The female stem still bears fruit, but very little. Usually, the ladies who take the flower of the male stem give it to the female stem, it will bear a lot of beautiful flowers. But if I leave it in the nature, it will bear very little fruit. That's why I see a lot of places where people plant it, the tree doesn't bear fruit. The reason is that in many places, they plant it very wrong. I will use this. You can use this to make fresh cakes. Today, I will use the seeds. I will use this seed to plant. I asked my mother-in-law for it. I don't have it at home, so I will make it at home. This seed is very good for making milk. You put the seed in, cook it until it's boiling, then you boil it, add sugar and boil it again. This seed is actually flour. If you squeeze it, it will melt into flour. If you are careful, use a sieve to sieve it, then put it in the fridge. Put it in the fridge and use it for a long time. I will use half of this seed to make milk at home. And half of this, I will use it to make oil. I dry it for a while, then I put oil in it, it's very easy to make oil. These are the seeds, I dry it like this. You don't have to dry it, I think it's okay. Now I will make oil. It's very easy to make oil. You can put oil in it for a long time, you don't have to put it in the fridge. Half a cup of oil. Some people will put a little wine in it to keep the seeds red like this. Red and beautiful like this. When you put wine in it, when you make cakes, it will keep the color beautiful like this. But I personally like the color of the seeds to be lighter. It has a slightly yellowish color. It's not red like this, but it's a little yellowish, a little orange. So I don't use wine to keep the color, but I want it to be a little lighter. It's up to you, how do you want to do it. I wait for the oil to boil. I make this color like I make the oil even. The oil is boiling. I'll leave it for a while until it's all colored. You can use this one. It will be the same color as the color of the seeds, but it will be a little redder. I got the color like this. Now I'm going to take the oil and put it away. I'm going to use it. I'll put it away. I use the Hoa Ngoc Lan flour. The No. 11 Hoa Ngoc Lan flour is the best. I think it's soft and delicious. At the same time, you can also use Sinh Ki's cassava flour. I heard my friend said it was delicious, but I haven't tried it yet. Now I use Hoa Ngoc Lan flour. If you are abroad, you can use cassava flour. In general, it's okay. If you find a good type of flour, your cake will be soft and delicious. My recipe is trying to make the cake as soft as possible. Some recipes will be after 3 days. In general, after 3 days, the cake is very delicious. After 1 day, the cake is very soft. If 3 days, the cake is more delicious. I don't use this because it's new. It has a very good fragrance. It's great. 2 years ago, I used to make sugar water, but it was not as good as this year. If you are in a hurry, you can use it within a week. Another way is to buy the sugar water from Korea. It's made from cassava flour. If you use this, you will get a white cake. If you want to add color, it will be very beautiful. So I use this white sugar water to make this cake. The next day, I will make this cake. I will make this cake using a modern cake. It has a beautiful 3D color. I will use this. You don't need to cook this cake. I will use this cake mold. I will show you how to get the cake mold. I will use this cake mold to divide the cake into layers. I will use this cake mold to divide the cake into layers. I will use this cake mold to divide the cake into layers. If yone is not good atcessing , I will use this cake mold to divide the cake into softynamous layers. I will use this cake mold to divide the cake into layers. I will use this cake mold 50% fillings, 50% wrappers, it depends on how you want to make it I will make 300g of flour I will weigh it a little bit, so it's 310g I will weigh it like this, just a little bit I will leave the flour aside I will weigh the sugar I will use 200g of sugar Usually, you should cook the sugar syrup for the next year, it will be very delicious My sugar syrup is 2 years old The color is also quite ok But it's a bit diluted 200g of sugar I will put 2g of baking soda Baking soda is the ingredient that helps make the wrapper softer If you don't use this, it's still ok But it will take about 3 days for the wrapper to become soft If you use a measuring spoon, it will be easier I have a measuring spoon, but it only says 1g, 1ml, not a cup 2g for each spoon 2g of baking powder Usually, people will use tap water, tap water will make the wrapper softer But if you want to make a delicious sugar syrup, you don't need tap water I will add 5g of peanut butter People don't use peanut butter, because the wrapper will absorb oil But I think it's still ok, it smells good, so I will use it You can weigh the ingredients The main ingredients are flour, sugar syrup and cooking oil These ingredients will make the wrapper more special, but they are not the main ingredients So it's ok if you need a little more or a little less Next, I will add 50g of cooking oil I use cooking oil 50g I will use this spoon, I will take the rest out If you use a sweet filling, you don't need to add the baking powder Today I will make a mixed filling, I will add 1g of baking powder Only 1g, if you add too much, it will be very smelly But if you have baking powder, the wrapper will be more delicious If you use a sweet filling, like a green bean filling, you don't need to add baking powder I will add 1g of baking powder I will mix this mixture well Then I will let this mixture rest for 30 minutes During the resting time, I will prepare the filling The green bean filling that I made the other day, I put it in the fridge Tonight I will use it, because today I will make a mid-autumn cake, so I will put it in the fridge It will look like this It will be like this If you don't have a bag, it will be too cold So how do you handle it? You just need to bake it for 5 minutes It will be as soft as it was at the beginning No need to add oil You can add a little water Just a little Now I will bake it in the oven I will bake it again When the filling is hot, it will be soft again If you watch the video that I made 3 types of filling, green bean, taro, green tea, cocoa, you can watch the previous video The video that I made the soft mid-autumn cake, I have the green bean filling, green tea filling, and cocoa filling The taro filling, I made it in the mid-autumn cake video You can watch it When I have time, I will separate it There will be a filling video and a sugar syrup video So it will be easier for you to find Now it's still in the video I will bake it in the oven When it's hot, it will be soft again It will be as soft as it was at the beginning When it's hot, it will be soft like this, but it's not even The white part is not hot enough I will bake it for 5 minutes It's been 2 minutes It will be soft again I will add a little water If you don't add water, you can skip it I'm afraid it will dry In the process of freezing, it will lose water and dry It's very soft It's good That's it 150g of filling 100g of filling 60g of taro filling 10g of taro filling 10g of taro The mixture is up to you You can make it according to your taste I often see you make it with pumpkin This is coconut This is ginger This is lemon This is dried orange This is wet This one is dried, and this one is wet I also need some lotus seeds I don't use lotus seeds because I ran out of lotus seeds I already crushed the sesame seeds, because I like the sesame seeds to be rich, fragrant, salty, but I don't like it to be too big, so I crushed it I also have some sesame seeds Some places use lime leaves, but I don't use lime leaves because they are very bitter Last year, I made a lime leaf, and even though I put very little, it was still bitter I can't eat bitter, so I can't eat a little bit, so I don't put lime leaves today For the wet filling, you can use floss, dried beef, sausage, char siu meat I will weigh the ratio for it to be suitable If I like to eat a lot of pumpkin seeds, I will put a lot of pumpkin seeds I also put a lot of coconut seeds Especially this one, the lime is a bit bitter I put it in, it's delicious, but if it's too much, it will be rotten, so I put very little I will put it in here, but to let you know, I will weigh everything to let you know For example, this one, 30 grams of coconut seeds Ginger, also 30 grams Pumpkin seeds, 40 grams Orange peel, 10 grams 50 grams On top of this is sesame seeds, I will put a little 5 grams of sesame seeds This is star anise, I will also put 50 grams If you don't have seeds like this, you can replace it with star anise seeds I saw one day ago, there was a friend who made 7 kinds of seeds, very delicious Then I will get a mixture like this This is the floss, I use Taiwanese floss for it to be delicious, this year I use Taiwanese floss I don't use Vietnamese floss, you can use Vietnamese floss, you can make sausages, you can make char siu, whatever you want I will put 100 grams of floss in here This is a spicy one, this one is not spicy, I still have this much, I put it in 50 grams, I will add 50 grams more It's up to you, I still have salted eggs The rest I will use mung bean paste Some people don't use mung bean paste I like to put mung bean paste in the mixture, it's very delicious, so I still put mung bean paste in If you want to eat this mixture, you can put it in, it's very easy, you don't have to follow me How do I get this mixture to stick together? I will have sugar water, sugar water and cake flour This spoon is 5ml The sugar water I made earlier, the sugar water I made to make the cake, I put it in the filling 5ml, 10ml, 15ml, about 20ml Because if you put too much sugar water, it will be too sweet The mixture to stick together is the cake flour The cake flour usually has a cover for the filling, but you can make a cover for this one If you don't have this cake flour, you can use the glutinous rice flour Or you can use cornstarch and put it in here Because the filling mixture is already cooked This cake flour is already cooked, so if you want to use a substitute, you have to stir it up I will put in here, 20g, this spoon is 15g 30g, I'll see how it goes, I'll put another 30g This one is small, but some of you don't know why the sugar water and the mixture stick together I put flour, but I have to put water in, if there is water, there is sugar water, if I put too much sugar water, it will be too sweet 10g, then I will have more You can use the white wine that you mix with the cinnamon powder to make cinnamon wine But I use it in a separate way I will use 30g of cinnamon wine, 15g and 15g is 30g I will put 5g of peanut butter in here, peanut butter makes the filling of the cake delicious When you mix it in a mixture that doesn't stick together, you add the glutinous rice flour Or add sugar water, because I'm very afraid it's sweet And the glutinous rice flour is too much, so I make a very small ratio So if it doesn't stick together, you just add it to the mixture It's already sticky, how do I make it into a ball? So I got the filling of my cake, it's very fragrant, I like to put whatever I put in it, so it's very delicious I will make this mixture 50g, I will weigh this ball about 32g The salt egg is 42g, the green beans are more than 50g In total, the filling will be 100g The green beans are about 55g, so it will be 100g The green beans that I painted earlier, I will squeeze it like this to make it easier to take it out I will peel it off, then put the salt egg in, wrap it up Then I will cover it with a layer of green beans, if there are green beans in it, it will not stick to the filling Usually my mixed filling is very easy to get bored I will put it in my hand, this finger is heavy, so it will wrap the filling I will get the filling like this, 100g The mixture of sugar, water, and other ingredients has been resting for 30 minutes, now I will slowly put it in here and knead it You should knead the mixture evenly, if you don't knead it evenly, it won't be even I will knead it slowly so I can weigh it If it is still dry, I will add more sugar This is also dependent on the flour, if it is new flour, it will be less wet I will leave a little bit to knead, if it is dry, I will add all of it, if not, I will add less I will knead it evenly, if it is dry, I will add more flour I will wrap it like this, it is smooth, it is not dry, it is smooth With the amount of sugar, I will weigh 310g or 315g of flour When you add the water, sugar and flour, you should add it slowly If it is dry, I will add more flour, or later I will add more flour to make the cake Then I will knead it evenly, I will let it rest for 30 minutes, I will close the cake Before closing the cake, I will talk about the mold I usually use a 150cm mold for convenience You can weigh according to your recipe Today I will make a soft sponge cake, I will use a mold like this, it is very easy to make With a soft sponge cake, I usually use a more precise mold But when I use a baking mold, I see that the mold is more precise than this mold So I use this mold, you can buy it on Amazon This mold is the same The first time I used this mold, I was very embarrassed I didn't know how to use it But when I found out, no one taught me, I learned how to make sponge cake by myself If there was a teacher who taught me, I would know right away I was very scared, until one day I found out that this mold was very easy to close and remove So before closing the cake, I will also guide those who do not know The mold will have a spring and a cake surface like this First, I want to remove this cake surface to replace another cake surface It will have a slot, this slot is bigger than this slot The slot is bigger than this slot When I rotate the cake, the cake will automatically fall out and I will replace it with another cake This is a two-layer mold I will put it together like this, then put it up The other way around, I will rotate the cake in the slot I put it in When the cake is in the slot, it is easy to take it out Rotate the cake in this slot, take it out, rotate it back and put it in Very simple When closing the cake, I put the cake in the slot I put it in I will take the cake out I will hold the cake in the slot I put it in I will push the cake in the slot I put it in The cake will be pushed down and the cake will be flattened When the cake is not flat, I will take the cake out The cake will be flat It is very easy to use the two-layer mold But I rarely use it, so I am not good at using the two-layer mold I can do it, but I am not used to it Now I will close the cake Before I close the cake, I want to say that there are many people who use the two-layer mold The cake will be flat If you use the two-layer mold, the cake will look like a dragon If you use the two-layer mold, the cake will be flat You can put a cat or a dog on the cake It will be a 3D cake There is another way This is a silicone mold You can use any mold, but as long as the mold is thick enough to close the cake I will cut it I will cut it round You can cut any shape you like Wait for a while, when you close the mold It will be a flower like this It's a flower When you leave it to rest, you have to rub it again Rub the flesh again The cake bottom is 60cm 61cm is OK I will cut it I will cut it round It shall be thin Now, I'm going to use my fingers to press the dough into the middle of the pan I'm going to press the dough into the middle of the pan Now, I'm going to use my fingers to press the dough into the middle of the pan The surface should be smooth and right Now, I'm going to push the dough into the pan Make sure the outside of the cake doesn't have any air bubbles Then flip it over and use both hands to fold it in Fold it in Don't do it too much or it will be too thin Make sure it's thin and thick Then roll it into a ball Then use your hand to put it on the cake Like this Put it on the cake Hold it like this And push it down Push it really hard So the cake will have crumb Push it down And then push it up The cake is very soft, so it is difficult to take it out If you take it out, the cake will be dry But if it is soft like this, the cake will be soft and delicious It is a bit difficult to take it out I will take it out gently There, the cake is very smooth and beautiful Now I'm going to bake the cake, I will turn on the oven 10 minutes in advance I'm turning on the oven I use the tray next to the last tray is the second tray Don't bake the last tray, it's easy to burn the cake I bake the second tray, the middle tray will burn the surface My oven is a bit hot, so I have to cover it or let it not burn Or I have to lower the heat If you use an OK oven, bake at 220 degrees C My oven is a bit hot, so I bake at 200 degrees C I turn on the oven with double heat I'm going to bake the cake My oven is a bit hot, so I have to cover it or let it not burn If your oven is not hot, you don't have to cover it I put the cake in the oven I just put the cake in the oven I will bake it for 10 minutes at 200 degrees C I will take out the cake after 10 minutes I will cool it down, then I will take out the cake Then I bake it again I bake it 3 times Some people bake it 4 times The color combination I will use is 1 egg yolk I will add a little bit of egg white Egg white will make the cake shiny Some people don't use egg white I will add 1 tablespoon of sesame oil Sesame oil has the effect of being fragrant Because my egg yolk is a bit stinky I will add 1 tablespoon of peanut oil Peanut oil will make the cake shiny 1 tablespoon I will stir the mixture Do you see the color of the peanut oil? Wait for the cake to cool down I will stir the mixture Stir well I have to sieve this mixture Because I put the egg white in Sieve it to make it smooth Very beautiful I will take out the cake I let the cake cool down I don't sift the mixture Some people sift the mixture To make the cake cool down But I sifted the mixture Accidentally, my cake didn't cool down for a long time The cake was cooked faster Now I want the cake to cool down quickly So I use a fan to fan the cake Fan the cake quickly My cake is a bit cold I left the fan for about 5 minutes When you fan the cake Don't drop the mixture I want the cake to be really smooth So I don't drop too much My cake will be very smooth You don't need to drop the mixture For the front cake If you drop the mixture The front cake will be a bit soft And when you take the cake out The cake will be very soft I will return the cake It is easy to make The cake can be kept in the refrigerator Now I will put it back in the oven and bake it for another 10 minutes I still leave it at 200 degrees Celsius for 10 minutes Because I covered the cake with foil, so it's not baked yet My second cake is baked for 10 minutes After 10 minutes, I take the cake out My second cake is done I didn't cover the cake with foil, so it's a little bit crumpled I still leave it in the oven, I will bake it for the last time My second cake is done This part is crumpled I have to cover it with foil This one too In general, the yellow cake is very beautiful The cake is a little bit cold It's a little bit cold, so I will continue to mix the eggs If you are vegetarian, you can use fresh milk instead of eggs If you don't use sugar, you can use milk This mixture does not affect the color of the cake The color of the cake will be affected by the sugar My cake is relatively cooked But I baked it for the third time to make the color more beautiful In fact, the cake is almost cooked If the cake is burned, it means the cake is cooked I will cover the cake with foil This cake is burned a lot I will cover the whole cake Then I will continue to bake Or you can use a rolling pin If the cake is yellowish, you can turn it over Or you can cover it with foil In general, the cake should not be burned I baked it for the third time for 10 minutes But I lowered the temperature to 175 degrees Because the cake is almost cooked I will bake it again If you cover the cake, it will be cooked evenly My cake was very beautiful Although the cake was just baked, it was very beautiful If you leave it for a few days, the cake will have a nice golden brown color. I made this cake yesterday. Today is the 1st day of the Lunar New Year. I promised to make this cake a long time ago, but due to my busy schedule, I had to go back to my hometown. That's why I made this cake today. There is another cake that I haven't used the mold yet. Please wait for me. I have to use a lot of strength. Lately, I haven't been able to exercise because of my health. I used the original color of this cake. The oil has just been used for a day, so the color is very beautiful. This is in the case of burnt sugar. If the color of the sugar is not beautiful, you can use the original oil. The color will be beautiful like this. One more thing, you can use this cake for vegetarian. If you use it for vegetarian, you don't use salted eggs, you don't use sweetened condensed milk, you only use sweetened condensed milk. And when you mix it, you mix it with fresh milk. Vegetarians can make this cake. It's very soft. It's only been a day, but the cake is very soft and delicious. And one more thing, if you do business, you shouldn't use peanut butter. I don't know if my customers are allergic to peanut butter or not. I don't put it in. The quality of the cake does not change. The taste will be a little different. Because when I add peanut butter, it's a little fat and delicious. I think it's still ok. Or when I give it to my relatives, I will tell them that the cake has peanut butter in it. If you are allergic to peanut butter, you should not eat it. In general, in Vietnam, there are very few people who are allergic to peanut butter. Very few, especially abroad. I will cut this cake. I just finished cutting the cake. Inside is very delicious. There are two layers of filling. The salted egg is very delicious. If you make it, you cover it with green, the filling will be very beautiful. The cake is very soft and fragrant. Especially when I put it on, it's crispy. It doesn't have the taste of peanut butter. It's easy to make the filling small. The filling I use is relatively less sweet, but the cake is still sweet.