Ingredients
Invert Syrup recipes
Cantonese-style Moon Cakes
Coconut, White Lotus Paste, Red Bean Paste
Moon Cakes ~ Date Paste Filling
Invert Syrup, Jianshui, Corn Oil
Five Kernel Moon Cakes
Medium Powder, Invert Syrup, Corn Oil
Mid-autumn Moon Cakes
All-purpose Flour, Whole Milk Powder, Peanut Oil
50g Cantonese Wuren Mooncake
Invert Syrup, Melon Seeds, Black Sesame
Red Bean Paste Mooncake
All-purpose Flour, Milk Powder, Invert Syrup
Five Kernel Moon Cakes
All-purpose Flour, Corn Oil, Invert Syrup
Cantonese-style Moon Cake of Black Sesame Moon Cake
Low-gluten Flour, High-gluten Flour, Invert Syrup
Cantonese Bean Paste Egg Yolk Mooncake
All-purpose Flour, Jianshui, Invert Syrup
Mooncake with Lotus Seed Paste and Egg Yolk
Flour, Egg, Milk
Smoothie Egg Yolk Mooncake (80g)
Plain Flour, Milk Powder, Invert Syrup
Five Kernel Moon Cakes
Medium Powder, Cashew Nuts, Honey
Cantonese-style Moon Cakes
Mooncake Special Powder, Invert Syrup, Butter
Egg Yolk and Green Bean Paste Mooncakes
Low-gluten Flour, Invert Syrup, Corn Oil
Cantonese-style Lotus Paste and Egg Yolk Mooncakes
All-purpose Flour, Peanut Oil, Invert Syrup
Mooncakes with Egg Yolk and Lotus Seed Paste
Invert Syrup, Peanut Oil, Jianshui