Ingredients: glutinous rice flour 300g, corn flour 600g, coconut milk (large) 4 cans, proper amount of pigment/folium isatidis juice, sugar 300g, and proper amount of crude oil.
Methods (1) The sticky rice flour, corn flour and coconut milk were mixed into coconut milk, which was divided into several equal parts according to the number of layers.
(2) Raw coconut milk is the primary color, and no pigment is added.
(3) Add pigment to the second layer of coconut milk powder, so that the color will increase a little for each layer, and the color will be the darkest when the last layer is made.
(4) Coat the square vessel with crude oil, pour in the coconut milk with the first primary color, and steam for 5 minutes on high fire.
(5) Pour the second layer of slurry and steam for 5 minutes, so steam each layer for 5 minutes until the end.
2. Strawberry milk jelly
Ingredients (4 persons): 250g strawberry, 200ml cream, 40g sugar, a little lemon juice,
Practice: 1 Strawberries are refrigerated in the refrigerator, washed and pedicled, and mashed in a food blender.
2 Transfer 1 into a large container, add cream, sugar and lemon juice, stir until it becomes thick, and then pour into a glass.
Beat the decorative paste gently with an egg beater, then add it to the surface of 2, and gently draw some lines with a spoon to make beautiful lines like marble.
3. Babao oil cake
Ingredients: eggs, sugar, honey, peanut oil, flour, melon slices, peach kernels, honey cherries and fresh rose sauce.
1. Stirring: Beat the eggs into a bowl, crush the yolk by hand, and then put Sichuan sugar, peanut oil, flour, honey and fresh rose sauce into the bowl and stir well.
2. Packing: Use a special plum blossom-shaped copper cake box. When loading, clean the box, dry it, unload it into a special pot and wipe it with a small amount of vegetable oil. Then use a spoon to scoop the blank mixed in the bowl into the box, and its weight is 1/2 of the volume of the cake box. Then sprinkle some mixed broken peach kernels and melon slices on it, and put a honey cherry in the middle.
3. Baking: When baking in an inclined furnace, the primer is slightly larger than the cover fire. Bake until the cake expands and the surface of the cake is brown, then take it out of the pot. Cooling and packaging.
Quality standard: specification: plum blossom shape, complete shape, slightly convex surface, no paste and sandwich phenomenon. Color: brownish yellow with smooth surface. Structure: crisp outside and soft inside, soft and waxy, without impurities. Taste: pure sweet and fragrant, highlighting the taste of eggs and various fruit materials.
4, mint cake
Mint cake is one of the famous spots in Putian, Fujian. When making this cake, mint essence is not added, but smoked with the aroma of fresh mint leaves, and the lingering fragrance remains in the mouth.
Raw material formula: 5 kg of rice flour, 1 kg of sugar.
Production method: 1. It is necessary to select the best white rice, pick out all the barnyard grass and other sundries, wash them with clear water and soak them in clear water. Drain the water and mash it with a mortar. If it is too fine, take white rice flour and add sugar and mix well.
2. When steaming, add water to the pot (it is advisable not to reach the cake), add a small amount of mint leaves, after the water boils, put the steamer on the pot, first spread a layer of fresh mint leaves, then spread a layer of clean steamer cloth, spread the rice noodles evenly on the drawer, press it slightly (not too thick or too solid, otherwise it will be difficult to cook), seal it, and steam for 30 minutes on high fire.
3. After uncovering the lid, cover the drawer with a clean board, turn it upside down, take out the drawer cloth and mint leaves, cut them into pieces, and eat them while they are hot, which is very fragrant. Product features: white as snow, soft and refreshing, sweet and tangy, with strong mint aroma. Not only delicious, but also effective in dispelling wind and clearing heat.
5, egg baking cake
During the Daoguang period of the Qing Dynasty, an old man named Shi was taught by a child next to the Shishi College in Chengdu (now Shishi Middle School in Chengdu)? Menstruation banquet? Inspired by it, eggs and fermented flour were mixed with appropriate amount of brown sugar and fried in a frying pan. Because it tastes crisp and refreshing and tastes particularly good, it has become a famous snack in Chengdu.
6, egg yolk Melaleuca cake
Leather: 440g of low-gluten flour, 20g of fine sugar, 20g of baking powder and 300㏄ of water.
Stuffing: 8 salted egg yolks, cream 120g, vanilla powder 1 2 teaspoons, fine sugar 150g, 2 teaspoons of milk powder, and egg yolk powder1teaspoon.
Exercise:
1. Build low-gluten flour into a powder wall, add fine sugar, baking powder and water in the middle, stir well and knead into dough. 2. Divide the dough into 4 equal parts and make a square dough with a stick.
3. Take 2 salted egg yolks and cut them into fine powder for use. Mix 6 salted egg yolks with other fillings, and then divide them into 3 equal parts. 4. After cooking, put it in a square baking tray, put in 1 single dough, steam over high fire for 5 minutes, take it out, spread 1 stuffing, spread the upper crust and steam for 5 minutes.
5. Steam for 5 minutes, then take it out, and repeat the filling and kneading until all the materials are used up. Spread the chopped salted egg yolk on it until it is steamed, then take it out, cool it and cut it into diamond-shaped pieces.
7.top ice cream
Ding Xue Palace Cake is a traditional product in Huaining County, with a long history, unique technology and numerous awards. Legend has it that during the period of Song Shenzong, Wang Anshi was appointed as a judge in Zhou Shu, and he wandered around Tianzhu Mountain for a day. When he was going down the mountain, it was one of the ten scenic spots? Clear snow in Tianzhu? Fascinated by the scenery, at this moment, a craftsman in Huaining, admiring the reputation of the great poet, specially sent him some cakes and asked him to name them. Wang Anshi picked up a piece of rice cake, smelled it and took a bite. It was delicious. It's really delicious. Looking at the snow-like rice cake on the top of the mountain, Wang Anshi blurted out: strange, wonderful and true? Top snow? Yes ? From now on? Top ice cream? It spreads among people. Later, Wang Anshi left his post and returned to Beijing, and Huaining people gave him another burden? Top ice cream? Wang Anshi offered a part to Emperor Zongshen. After Song Shenzong tasted it, he was very happy and gave the Oracle. Which meeting? Top ice cream? What is the seal for? Tribute cake? Huaining pays tribute to the royal family every year.
8. Honey Osmanthus Jelly
Ingredients: sugar 100g, osmanthus honey 2 teaspoons, milk 200g, agar 4 teaspoons.
Seasoning: appropriate amount of honey
Cooking method:
1. Put agar in water, cook with slow fire, then add sugar and cook until the sugar is completely dissolved.
2. When the agar is not completely cooled, add osmanthus honey, stir well and cool.
3. Add a little honey.
Features: frozen in the refrigerator, cool and delicious, it is the best dessert in summer.
9. osmanthus red bean cake
The basic materials are osmanthus fragrans 14g, glutinous rice flour and japonica rice flour 500g each, red beans and sugar 100g each.
Wash and cook red beans for later use. Pour glutinous rice flour, japonica rice flour and white sugar into a basin, mix well, take out a little for fabric, then pour in water several times, knead with both hands until all the water is consumed, then pour the cooked red beans into the basin and mix well. Take a wooden steamer, put a piece of steamed cloth under it, pour in the evenly stirred cake, open the lid and steam it with boiling water for about 20 minutes. When the steamed powder on the surface turns red, evenly sprinkle a little cake powder used as fabric on it, cover it and stew for a while, and it is cooked. Sprinkle osmanthus on the steamed cake and cut it into cubes with a knife.
10, osmanthus fragrance
Osmanthus Jelly's raw material formula: white rice 100 kg, sugar 28-32 kg, osmanthus fragrans 500 g and spices 500 g.
Production method:
1. Taomi: Put the rice into a rice bucket that is 80% full, rotate it for 1 ~ 1.5 minutes, and pour it into a bamboo basket.
2. Spread rice to absorb water: wash and dry rice, pour it into a basket, add 3-5% water (depending on the increase or decrease of temperature), and spread it out for drying 10- 16 hours (depending on the nature of rice and climate change). The water content is required to reach about 26%, and after the water content reaches the requirements, it is necessary to make powder in time.
3. Crushing: 400 pulverizer, 0.4 mm sieve. Check the sieve holes frequently to prevent the coarse powder from leaking.
4. Sugar doping: The amount of sugar doping depends on the nature and climate of rice. The moisture content of new rice is high, so it is appropriate to put less sugar, and it is appropriate to put 28 ~ 32 kg of japonica rice 100 kg. When the water content in old rice decreases, more sugar should be added, with 30 ~ 32kg per 100kg of japonica rice. The temperature is high in summer, the cake is easy to bake loose, and the sugar needs to be put properly. In winter, the temperature is low, the cake is not easy to bake loose, so put less sugar. If you want to make crispy cakes properly loose, you must master the proportion of sugar. Sugar is prepared by sieving a proper amount of sugar on the powder and kneading it while sieving until the sugar powder is evenly mixed.
5. Dissolve sugar: After the sugar powder is stirred, it needs to be pressed for 2-5 hours to dissolve the sugar powder.
6. Mechanical powder rubbing (also called night powder rubbing): Rub the cake powder evenly with a 400-type pulverizer and put it in the baking powder plaque. The bottom of the plaque needs a thin layer of powder.
7. Baking powder: Put the plaque filled with cake powder into the baking room, and the appropriate temperature is 60℃.
8. Add spices and mix: add sugar-stained osmanthus powder and spices to the baked powder and rub evenly with a 400-type pulverizer.
9. Sieving: Put the kneaded cake powder into a screening machine to remove impurities in the powder.
10. Put down the box and draw a blank: use 30? 30? Spread bamboo curtain, cardboard and white fine cloth on the bottom of the 6 cm wooden box, flatten it, pour the cake powder into half a box, spread a thin layer of osmanthus powder, then put the cake powder on it until it is flat, gently hold it on both sides with your hands and smooth it with a spatula. Finally, use a brown broom to dust off the leftover powder on the edge of the box, then use a cake cutter to divide it into four sections, and use a cake cutter to cut it into 26 pieces.
1 1. Steaming cake: put the cake box mold on the cake steamer and steam it for 40 minutes under the air pressure of 2kg/cm2.
12. Divide the cake: after the steamed cake is cooled, cut the cake blank gently according to the original cut marks with a stainless steel knife, clean the periphery of the box with a knife, and pad the bottom of the box for later use.
13. Spreading cakes: Spread the divided cakes neatly and evenly on steel wire drawers, with one drawer as a box. After the cake is spread out, dust off the cake crumbs.
14. Cake baking: Put the spread cake drawer into a 16m long chain furnace for baking, with the temperature of about 200℃, the entrance slightly lower, the exit slightly higher and the bottom full, and the baking time is about 12 minutes.
15. packaging: put the baked sweet cake into boxes in the order of left spreading and left collecting, right spreading and right collecting, and pick out the defective products. Quality standard form: cuboid with sharp edges and corners, no edges and corners, no warping, no depression and uniform size.