PUREE VS SYRUP RECIPES
WHAT IS STRAWBERRY PUREE? THE ULTIMATE CHEAT SHEET!
To puree is extremely easy, especially with strawberries. What makes them unique is that you don't have to cook them, although it does help create a smooth consistency.
Provided by Cake Decorist
Categories Dessert
Steps:
- You should always wash your strawberries in clean running water before using them. Strawberries especially contain a lot of pesticides if they weren't grown organically.
- Next, you need to hull them. You can either use a special tool or simply remove the tops.
- Place the strawberries inside a blender or food processor and blend until you have a smooth product.
- This step is optional, but we never skip it! Place the puree inside a pot, add your sugar and lemon juice, and simmer the puree for about 5-10 minutes. This will remove any excess moisture and help blend and even enhance the flavors of the ingredients.
- Once fully cooked, remove the puree from the heat and allow it to cool completely.
MIL’S FRUIT-BASED REDUCTIONS OR SYRUPS – GLORIFIED HOBBY
Reductions and syrups are made by taking real fruit and fruit-based products, and cooking them down to intensity their flavor. We use them for adding flavor into a recipe, or for drizzling right on top of the finished food. This is a process of simply cooking-down the juices and nectars of fresh fruit or berries, or pre-made fruit-based products like champagne, wine, and even balsamic vinegar. Fruit-based liquid + sugar + heat = reduction or syrup.Most of the time, flavors from fruit or fruit-based products get cooked-out or baked-out of recipes, or are literally too thin to pour or drizzle onto the finished product. This process and the sugar preserves the flavoring, so that you can refrigerate longer without spoil. You can also freeze your reductions for up to six months.
Provided by Mili Takashima
Number Of Ingredients 5
Steps:
- using prepared items (like fresh fruit juice, puree, wine/champagne, balsamic vinegar) to create a reduction or syrup
- starting with fresh fruit or berries to create a reduction or syrup
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Mooncakes are traditionally enjoyed during the Chinese and Vietnamese Mid-Autumn Festival, when families gather to give thanks for the harvest and pray for longevity and good fortune. Making and sharing mooncakes is one of the hallmarks of this festival (some even call it the Mooncake Festival!). In Chinese culture, a round shape symbolizes completeness and reunion, and sharing the round pastries with relatives signifies the unity of families. The pastries are made of a tender dough stuffed with a sweet filling -- often lotus seed paste or red bean paste. The top of each mooncake has an intricate design, achieved by pressing the pastry into a mold; traditional molds are shaped like wooden paddles, modern presses are spring-loaded and made of plastic. Bakeries stamp their mooncakes with their own designs; flowers, vines and moons are common. Every family has its favorite version of the pastry, based on passed-down recipes or where they like to buy the cakes. Most feature a sweet filling wrapped around a salted duck egg yolk, but our take skips the yolk and focuses on white lotus paste, made by boiling and pureeing dried lotus seeds that you then cook with caramelized sugar. To set the beautiful stamped design, we bake the mooncakes for 10 minutes before brushing them with egg wash (the key to their glossy finish).
From foodnetwork.com
Reviews 4.8
Total Time 11 hours 55 minutes
Cuisine asian
From foodnetwork.com
Reviews 4.8
Total Time 11 hours 55 minutes
Cuisine asian
- Bake the mooncakes until the tops are no longer shiny and the dough has just set, 10 to 12 minutes. Let cool 10 minutes. Whisk the egg together with a splash of water in a small bowl, then brush over the tops and sides of each mooncake. Return to the oven and bake until deep golden brown, 10 to 15 minutes more. Let cool on the baking sheet 10 minutes, then transfer to a rack to cool completely. Enjoy fresh or store in an airtight container for 2 days (they'll get shinier as they sit).
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MOONCAKES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Mooncakes are traditionally enjoyed during the Chinese and Vietnamese Mid-Autumn Festival, when families gather to give thanks for the harvest and pray for longevity and good fortune. Making and sharing mooncakes is one of the hallmarks of this festival (some even call it the Mooncake Festival!). In Chinese culture, a round shape symbolizes completeness and reunion, and sharing the round pastries with relatives signifies the unity of families. The pastries are made of a tender dough stuffed with a sweet filling -- often lotus seed paste or red bean paste. The top of each mooncake has an intricate design, achieved by pressing the pastry into a mold; traditional molds are shaped like wooden paddles, modern presses are spring-loaded and made of plastic. Bakeries stamp their mooncakes with their own designs; flowers, vines and moons are common. Every family has its favorite version of the pastry, based on passed-down recipes or where they like to buy the cakes. Most feature a sweet filling wrapped around a salted duck egg yolk, but our take skips the yolk and focuses on white lotus paste, made by boiling and pureeing dried lotus seeds that you then cook with caramelized sugar. To set the beautiful stamped design, we bake the mooncakes for 10 minutes before brushing them with egg wash (the key to their glossy finish).
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Reviews 4.8
Total Time 11 hours 55 minutes
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Total Time 11 hours 55 minutes
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- Bake the mooncakes until the tops are no longer shiny and the dough has just set, 10 to 12 minutes. Let cool 10 minutes. Whisk the egg together with a splash of water in a small bowl, then brush over the tops and sides of each mooncake. Return to the oven and bake until deep golden brown, 10 to 15 minutes more. Let cool on the baking sheet 10 minutes, then transfer to a rack to cool completely. Enjoy fresh or store in an airtight container for 2 days (they'll get shinier as they sit).
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