Corn flour cake
Ingredients: 200g of flour, 0/00g of fine corn flour/kloc-0, and proper amount of dried red dates.
Seasoning: 3g baking powder, 3g yeast and 30-40g sugar.
Exercise:
1. Mix flour, corn flour, sugar and baking powder evenly in a basin; Yeast melts in warm water.
2. Pour the yeast water into the flour and knead it into a uniform dough; Put the dough into a cake mold (with thin oil on the periphery and bottom) and put it in a warm place for 0.5~ 1 hour to double its volume.
3. Wash the dried red dates, soak them for 20 minutes, pour them into a boiling pot, add water for 5- 10 minutes, then embed them on the surface of the dough and put them in a steamer.
4. Steam on high fire for 20 minutes, immediately take it out and demould it.
Fuwulang
Ingredients: 6 large pieces of Chinese cabbage, 6 mushrooms, 60g shredded carrot, 6 pieces of bean skin, 60g shredded vegetarian ham, 60g shredded cooked bamboo shoots, nine-story tower and celery stalk.
Seasoning: salt 1/2 tsp, fine sugar 1/4 tsp, a little white pepper, medlar 10g, 300ml water, a little soy sauce, a little powdered water and a little sesame oil.
Exercise:
1. Wash the cabbage, remove the core, blanch the whole tree in boiling water until it becomes soft, immediately take it out and drench it with clear water, and then peel off 6 leaves of cabbage; Removing leaves from celery, precooking celery stems, taking out immediately, soaking in water, and draining; Soak mushrooms in water until soft, and then shred them; Shred bean skin.
2. When the pan is hot, add 2 tablespoons of oil and stir-fry shredded mushrooms, then add shredded carrots, shredded bean skin, shredded vegetarian ham and shredded bamboo shoots, stir well, and then add the nine-story tower powder, salt, fine sugar and white pepper, stir well and serve.
3. Take a leaf of Chinese cabbage, flatten it, put a proper amount of mixed bean skin on it, then tie it with celery stalks, trim the extra leaves and celery stalks neatly, then put them in a plate, steam them in a pot for 10 minutes, and take them out.
4. Take another pot, add water and medlar, add soy sauce after boiling, thicken it with a little white powder water, pour sesame oil, and finally pour it on the steamed blessing bag.
Cooked glutinous rice is mashed into paste.
Ingredients: 300g of glutinous rice, 30g of soybean powder and 30g of peanut powder.
Exercise:
1. Wash the glutinous rice with clear water, pick out the impurities in the bran, put it in a basin, inject cold water enough to immerse the glutinous rice, soak it for 10 hour, take it out and drain it, and put it in a steamer with a cloth.
2. Heat the water in the steamer with strong fire, and put the glutinous rice steamer into the steamer and steam it with strong fire for 40 minutes; Sprinkle a little hot water on the glutinous rice every 10 minute during steaming to prevent the glutinous rice from drying.
3. Pour the steamed glutinous rice into a big basin while it is hot, and stir and roll with a rice spoon; You need to turn it over and knead the glutinous rice into a ball repeatedly, and the rice ball will become very sticky and there will be no rice grains at all, making a basic glutinous rice ball; Cover the foundation with a wet cloth soaked in hot water to prevent it from cooling and drying.
4. Put the bean powder into a clean wok, heat the wok with low fire and stir-fry until the bean powder turns yellow and discolored.
5. Put the soybean powder and peanut powder into a large bowl and mix well for later use.
6. Put a layer of cooking oil on the chopping board, put a piece of rice balls on the chopping board, knead them for a while, knead them into balls the size of billiard balls by hand, and knead them into a ball in the palm of your hand.
7. Put the kneaded dough into the mixed flour, cover it with flour and put it in a plate.
Taro _ Joe
Ingredients (12): 6 mushrooms, 375g taro (peeled and diced), 0/50g rice/kloc-0, 300g water and 300g glutinous rice flour.
Seasoning: 3 tbsp oil, 1 and 1/2 tbsp soy sauce, 1 tbsp sugar, 1/2 tbsp salt, 1/4 tbsp pepper, 1/4 tbsp spiced powder.
Exercise:
1. Filling: put shredded mushrooms in a pot, stir-fry until fragrant, and then stir-fry seasoning and taro evenly for later use.
2. Wash the rice, soak it in clear water for 4 hours, filter dry, add water, put it into a blender to make rice slurry, pour it out of a stainless steel basin, pour in stuffing and glutinous rice flour, and stir it into thick dough.
3. Spread the glutinous rice flour on the plate, knead it into a thick paste with both hands, put the glutinous rice flour on the plate, then put it on the oiled plate, steam it in a steamer for 20 minutes, take out both sides and oil it, and put it on the plate.
Clear the grass _
Materials (8 tablets): 1/3 bowls of Sophora flavescens or Folium Artemisiae Argyi (first boiled in a pot to soften and squeeze out water), 1/3 bowls of sugar, 75g of round glutinous rice, 150g of water, 300g of glutinous rice flour, 1 tbsp of oil, and 8 pieces of Magnolia officinalis leaves.
Filling: shredded mushroom 10 slice, dried radish 150g, and shredded vegetarian ham 75g.
Seasoning: 2 tablespoons of oil, soy sauce 1 tablespoon, sugar 1 tablespoon, spiced powder 1 tablespoon, pepper 1 tablespoon, and half a bowl of water.
Exercise:
1. Wash and shred radish, soak in water for 5 minutes, and squeeze out water.
2. Put oil in the pot, saute the mushrooms, then add shredded radish and seasoning, stir fry and add shredded vegetarian ham for later use.
3. Cook the grass with sugar until it is rotten.
4. Wash the round glutinous rice, soak it in water for 4 hours, filter dry, add water, put it into a blender to make rice slurry, mix it with glutinous rice flour, mix well, take about half a bowl of rice slurry and cook it in boiling water until it floats, take it out, put it into the rice slurry, add clear grass sugar solution and oil, knead it into soft glutinous rice balls, and divide it into 8 parts.
5. Press 1 tangyuan into a round concave skin, wrap it with stuffing, rub it on the oiled bamboo leaves, and steam it in a steamer for 20 minutes.
Bamboo leaves _
Material (skin): glutinous rice paste 600g, flour 1 10g, half bowl of boiling water, fine sugar 1 10g, oil 10g.
Materials (fillings): bamboo shoots 150g, wet mushrooms 75g, sweet potato kernels 75g (other konjac products can also be used), wet vegetable powder 75g, water chestnut10g, dried radish and celery 150g.
Material A: half a tablespoon of flour, half a tablespoon of corn flour, 1 tablespoon of water.
Exercise:
1, peeling method: first boil boiling water until it is cooked into powder, then add glutinous rice paste and sugar and knead, add oil and knead evenly, knead into soft powder, and let it cool for later use.
2, the practice of stuffing: heat the pot with oil, pour in the stuffing and stir fry, add the seasoning, then add the material A to thicken, then let it cool, then add the white sesame seeds.
3. Knead the skin into strips, divide it into small knots weighing about 25 grams each, knead it into a circle by hand, wrap it in a half-moon shape, and fry it in a medium-temperature oil pan until it is golden yellow, which becomes a salty glutinous rice ball; Wrap it on bamboo leaves and steam it in a steamer for about 5 cm, which is bamboo leaves.
Remarks: glutinous rice paste is made by soaking glutinous rice in water, grinding it into rice paste, putting it in a cloth bag, dehydrating it, and rubbing the glutinous rice paste into a paste before use.
Dazao loves Wo Wo.
Materials: glutinous rice porridge 500g, Jujube100g.
Ingredients: cooked glutinous rice flour, preserved apricots and licorice apricots.
Exercise:
1, take a non-stick pan, pour the remaining porridge, stir-fry over medium heat until the rice porridge feels like glutinous rice.
2. Spread the dried glutinous rice on the plastic wrap, roll it out and roll it into a thick roll; Wet the knife with water, cut the glutinous rice strips into uniform doses, and then take one and roll it in dry glutinous rice flour.
3. Pinch glutinous rice flour in your hand, flatten it, wrap a jujube, close it, and then knead it. If it feels a little sticky, roll it in glutinous rice flour again.
4. Finally, it is decorated with preserved apricots and licorice apricots, or it can be decorated with raisins, medlar or green and red silk, which is more colorful.
Coconut pumpkin purple potato glutinous rice paste
Ingredients: purple potato, pumpkin, glutinous rice flour, salad oil, sugar, coconut.
Exercise:
1, the purple sweet potato is steamed, then peeled and ground into mud (you can add some sugar if you like sweet); Cut the pumpkin, steam it, peel it and grind it into mud.
2. Add glutinous rice flour to pumpkin puree and knead it into soft dough. ,
3. Take a small piece of dough, flatten it, then add the stuffing and knead it into a ball. ,
4. Brush a thin layer of salad oil on the steamer, put the glutinous rice balls on it and steam for ten minutes.
5. Take a plate, spread it with coconut milk, take out the glutinous rice balls while they are hot, roll them in shredded coconut milk several times, wrap them with coconut milk, and let them cool.
Peanut bowl _
Ingredients: 3 cups peeled peanuts, appropriate amount of mushroom powder, 3 cups of water.
Seasoning: 3 tablespoons of white powder, 3 tablespoons of sticky rice flour, and a little water.
Exercise:
1, add oil to the wok, first stir-fry the minced mushrooms and put them at the bottom of the bowl for later use; Oil the bottom of the bowl first.
2. Mix the white powder and sticky rice flour with a little water.
3. Soak peanuts for one night first; Add 3 cups of water to the soaked peanuts, put them into a conditioner, break them, and drain the peanut residue.
4. Pour the peanut juice into the pot and heat it. After the juice is boiled, add white powder, sticky rice flour and water, thicken it into thick paste, turn off the fire, pour it into a bowl, cool it, condense it in the refrigerator, and then take it out and put it on a plate to get the finished product.
Note: The peanut bowl will not solidify until it cools. This dish can be served with soy sauce or peanut bowl soup. You can also make a white peanut bowl without broken mushrooms.
Powder _
Materials (40 slices): 75g of Lentinus edodes, 75g of bamboo shoots 1 10g, 75g of fried Jin Po, 40g of carrots, 55g of water chestnuts and 40g of celery (all the above materials are minced).
Peel: 1 bowl of flour, 2 tablespoons of white powder, 1/2 teaspoons of salt, 1 bowl of boiling water, 1 tablespoon of oil.
Seasoning: oil 1 tbsp, salt 1 4 tbsp, sugar1tbsp, a little pepper.
Ingredients: corn flour 1/4 tbsp, water 1/2 tbsp.
Exercise:
1, put oil in the pot, pour in mushrooms and stir-fry until fragrant, then add other materials and seasonings and stir-fry until fragrant, add material A to thicken, and mix in celery powder.
2. Skin: iron and knead the skin evenly, knead it into long strips, cut about 8 grams per section, defend it into circular slices, and knead it into a hat shape by hand for later use.
3. Put a leather bag with two semicircular edges, knead it into a ball, put it in an oil pan, steam it in a steamer for 3 minutes, take it out, brush it with sesame oil, and fry it in a pan until golden brown.
The ringing of the bell
Ingredients: 3 pieces of bean curd skin, 50g of mushrooms, 50g of carrots, 50g of bamboo shoots and 50g of mushrooms.
Batter: 1 tbsp flour and 1 tbsp water.
Seasoning: oil 1 tbsp, soy sauce 1 tbsp, sugar 1 3 tbsp, a little pepper, white powder water13 tbsp, sesame oil1tbsp.
Exercise:
1. Cut the bean curd skin into strips about 3 cm wide, and each bean curd skin is cut into 6 small pieces, *** 18 pieces.
2, add oil and materials to the pot, stir-fry seasoning, sesame oil thicken the pot to make stuffing. ,
3. Take a piece of bean skin with stuffing, wrap it into a triangle, put batter on the side, and stick it.
4. fry in a medium-temperature oil pan until golden brown, and put it on a plate at the bottom of lettuce.
Wucaisu spring-pancake
Materials for making the crust: boiled water 180g, flour 250g, salt and vegetable oil.
Ingredients: mung bean sprouts 100g, carrots12, 2 auricularia auricula, appropriate amount of sugar and appropriate amount of sweet noodle sauce.
Exercise:
1. Put the flour and salt into the basin, slowly pour in the boiling water (every part of the freshly boiled hot water must be burnt), and quickly stir it into a floccule with chopsticks; When the dough temperature is slightly lower, knead the dough by hand until the dough is even and smooth, cover it with a wet cloth and let it stand for more than 20 minutes.
2. Knead the proofed dough into long strips and divide them into 12 equal parts; Put some oil on your hands, round and flatten the small dough one by one, and put some oil on the middle two doughs.
3, the pot is hot, no need to put oil, put the cake on it and bake it on a small fire. When it changes color, you can turn it over and bake it again, and look at the protruding part in the middle (it won't taste good if it is baked for too long).
4. Prepare fried vegetables, wash and drain mung bean sprouts for later use, and wash and shred carrots and black fungus.
5. Put oil in a hot pan, first add shredded carrots and stir fry, then add mung bean sprouts and fungus and stir fry together, sprinkle with salt and sugar and stir fry evenly, and stir fry quickly for a few seconds to serve.
6. Put a little sweet noodle sauce on the pancake, put the fried dishes and wrap them up for eating.
Remarks:
1, the skin of spring cakes should be rolled thin, and the side dishes are delicious.
2. stir-fry quickly. Over time, vegetables will fade and taste bad.
Vegetarian fried dumpling
Ingredients: refined flour1000g, flour100g, shepherd's purse 2500g, spiced dried bean curd16g, winter bamboo shoots 500g, water-soaked mushrooms 300g, soy sauce 200g, refined salt10g.
Exercise:
1, blanch the winter bamboo shoots and dried tofu in a boiling water pot, and cut them into diced mung beans with the winter mushrooms; Wash shepherd's purse and put it in a boiling pot for a little hot. Take out purified water and chop it.
2. Put the pot on a big fire, add 200g sesame oil to heat it, stir-fry dried bean curd, diced winter bamboo shoots and diced winter mushrooms, add 200g soy sauce, white sugar and clear water to boil, thicken it with wet starch, pour in 150g sesame oil, add monosodium glutamate, mix well, put it in a plate to cool, and then add shepherd's purse and water.
3. Add 300g flour and boiled water into the basin, stir well, then add 150g cold water, fully knead, take 80 flour doughs, roll them into round skins with a diameter of about 5cm one by one, put stuffing into each, knead 20 patterns, and knead them into crescent-shaped jiaozi blanks.
4, jiaozi green discharge in the hot pot, there should be a gap between jiaozi, drenched with 50 grams of sesame oil; Dilute the flour with clear water, pour it into the pot, cover the pot, fry with strong fire until the pot creaks and steam overflows, uncover the pot cover, loosen the jiaozi, pour 50g sesame oil, cover the pot cover and fry until cooked.
Remarks:
1. When jiaozi's green body is fried in a pot, scoop it once with a shovel to avoid sticking to the pot.
2. It is not advisable to use strong fire when frying sesame seeds for the second time, so as not to burn the bottom.
Sixi steamed dumplings
Ingredients: glutinous rice, wonton skin, vegetarian meat, mushrooms, dried bean curd, carrots, sweet corn, green beans and bamboo shoots.
Seasoning: vegetable oil, salt, soy sauce, mushroom essence, thirteen spices powder, ginger, etc.
Exercise:
1. After washing glutinous rice, soak it in clear water for more than 3 hours; Add water, the amount of which is based on the rice flour just covered, and cook it in a pressure cooker or rice cooker (the rice is cooked with some vegetable oil so that the stuffing will not stick), or drain the glutinous rice and steam it in a cage with high fire.
2. Dice vegetarian meat, soak mushrooms in diced Kamikiri, dice carrots, dried tofu and other vegetables together, and mince ginger for later use.
3. Heat the pan and put vegetable oil, add diced vegetarian meat, diced carrots, diced dried beans, diced bamboo shoots, green beans and corn and stir fry. After adding various seasonings such as salt, soy sauce, thirteen spices powder, Jiang Mo, mushroom essence, etc. Pour the glutinous rice into the pot and mix well while it is hot.
4. Take a piece of wonton skin, wrap it with a proper amount of stuffing, hold the skin in your left hand, scrape the stuffing into the center of the skin with a scraper in your right hand, and then gently knead it with five fingers of your left hand, just pinch the neck of the baked skin into a basket from the middle, so that the stuffing is slightly exposed, and the edges of the skin are staggered and evenly pressed into a lotus leaf shape. Then turn around in the palm of your hand a few times, rub it again with your thumb and forefinger, and take all the photos.
5. Put the cooked dishes into a steamer, steam them for 5 minutes after boiling water on high fire, and then take them out and put them into the pot.
Filled ball
Ingredients: sticky rice flour 1 cup, sweet potato flour 4 cups, water 6 cups, diced mushrooms 1/2 bowls, vegetarian ham 1/2 pieces, and cooked bamboo shoots 1 bowl.
Filling seasoning: 2 tablespoons soy sauce, 1 teaspoon salt, a little pepper and a little spiced powder.
Sauce seasoning: 1 bowl of water, 1 2 teaspoons of spiced powder, a little pepper oil or pepper powder,1tablespoon of miso, a little salt, 2 tablespoons of sugar and 2 tablespoons of tomato sauce.
Exercise:
1. Add 2 cups of water to sticky rice flour and mix well. Boil the other 4 cups of water and pour them into sticky rice flour water. Stir well when pouring, make it thick, and cool it for later use.
2. Slowly pour the sweet potato powder into the thick rice noodle paste and stir evenly; The two are mixed together to form skin.
3. Heat the wok with oil. Stir-fry diced mushrooms first, then add vegetarian ham, diced bamboo shoots and stuffing seasoning and stir well. At this time, thicken with a little flour and water to complete the filling part.
4. When the filling is cold, knead it into a flat round ball by hand and put it on a plate for later use.
5. Put a little oil in the small dish, first spread the crust powder slurry as the bottom layer, then put the molding stuffing, cover it with a layer of crust powder slurry, and smooth the edge, then put it in a steamer to steam for 15 minutes.
6. Mix and cook all the seasonings of the sauce, adjust the taste, and thicken the sauce with a little flour and water; Take out the steamed stuffing balls, cool them, demould them upside down, put them on a plate and pour the sauce on them.
Luohancui
Ingredients: corn flour100g, millet flour100g, wheat flour100g.
Exercise:
65438+ millet flour is mixed with water to form dough, kneaded until smooth, and then the dough is buckled out with a mold for later use; Wheat flour is mixed into dough with water, kneaded evenly, and then buckled into round pieces with a mold for later use.
2. Adjust the oven temperature to 180℃, put in the prepared three kinds of wafers, bake for 5 minutes, take them out and put them on the plate.
Yam and red bean cake
Ingredients: yam100g, red bean 30g, sugar15g.
Exercise:
1. Wash the yam and steam it (don't put it in the microwave oven, the slightly cooked yam is too dry to set in the later stage). After the pot is boiled, steam for about 15 minutes, and easily penetrate with chopsticks.
2. Peel the steamed yam and cut it into sections; Take a piece of plastic wrap, put yam on it, fold the plastic wrap in half and wrap yam inside.
3. Use a knife to grind the yam segments into yam paste, or roll them out with a rolling pin, or put them into a bowl and press them into paste with a spoon, and then put the yam paste into the bowl for later use.
4. Soak red beans for 4 to 5 hours in advance, or longer, so as to save fire when cooking; Put a proper amount of cold water in the pot, put the soaked red beans in, cook them and remove them for later use.
5. Pour the sugar into the pot, then add cold water and simmer on low heat until the soup becomes sticky. Change it to a small fire to prevent the soup from becoming bitter. Pour in the red beans, stir-fry with a spoon constantly, so that each red bean is evenly covered with a layer of sugar (this will not only make the red beans sweet, but also increase the viscosity, which is conducive to molding).
6. Add red beans into the yam mud and stir well.
7. Take leftover jelly shells to shape, or use other abrasives; Add a spoonful of yam mud to the jelly shell and flatten it with a spoon.
8. Turn the jelly shell upside down and put it on the plate. Knock it a few times with your hands and you can easily take it off.
Whole wheat walnut jujube cake
Ingredients: flour, baking powder, seedless dried jujube, brown sugar and walnut kernel.
Exercise:
1. Soak seedless dates in hot water and beat them into jujube juice with a blender.
2. Add brown sugar and baking powder and stir until completely dissolved; Add flour and stir to form a thick batter. Cover and wait for fermentation.
3. After the batter is ready, stir it and cover it before making it. When it's almost done, add walnuts and mix well. Steam the pan for 25 minutes.
4. Remove the basin and soak it in cold water for cooling. Take out the cake and cut it into pieces.
Whole wheat drupe cake
Ingredients: whole wheat flour 1 bowl, medium gluten flour 1 bowl, whole grain flour 1 bowl, 4 tablespoons of brown sugar, 3 tablespoons of oil, 2-3 bowls of water, half a bowl of nuts, raisins, dried longan, wolfberry fruit (optional or comprehensive) and yeast1.
Exercise:
1, the yeast is first dissolved in water.
2. Mix all the ingredients, pour in yeast water, stir evenly with chopsticks until the batter is thick, pour into an oiled vessel for about 6 minutes, ferment for about 10 minutes, and expand to 8 minutes. Steam in the discharging pot, put 1 bowl of water in the outer pot, steam until it beats, stew for about 20 minutes, take it out and let it cool.
Steamed corn cake
Ingredients: corn flour 100g, ordinary flour 100g, fine sugar 40g, baking powder 2g, yeast powder 4g, proper amount of water (a little more than ordinary steamed bread), raisins, medlar and red dates.
Exercise:
1. First mix corn flour, common flour, baking powder and sugar. Dig a hole in the middle and put the dry yeast in the middle.
2. Pour an appropriate amount of water, let the yeast dissolve first, then continue to add water, while stirring with chopsticks, so that the flour can fully absorb water; Noodles should be slightly thinner and become slightly liquid batter.
3. Brush a layer of oil in the high-temperature resistant cooking container to facilitate demoulding; Pour the stirred batter into it, sprinkle with appropriate amount of raisins, medlar and red dates (raisins and medlar should be soaked in soft water in advance, and the red dates should be cut into small pieces), cover with plastic wrap, and ferment in a warm place to double the volume.
4. Remove the plastic wrap, steam in cold water, steam in strong fire for 30 minutes, then cool, demould and cut into pieces.
Taro cake
Material A: rice paste 1 kg 4, corn starch 2, horseshoe powder 3, salt 1 2, sugar 2, pepper 1/2 tablespoons, spiced powder 1/3 tablespoons and sesame oil 2 tablespoons.
Material B: 2 kg peeled taro and 5 kg boiled water (16 bowl and a half).
Exercise:
1. Put the material A into a basin, add 600 ml of water and stir evenly; Dice taro and fry in oil pan until cooked.
2. Boil the material B, pour the slurry of the material A into the boiled material B, stir it into thick paste while pouring, then pour it into an oiled square box, steam it in a steamer for about 1 hour, and cut into pieces after cooling. Usually diced and steamed, topped with soy sauce paste.
Hong kong-style radish cake
Ingredients: 3 white radishes, 1 wrapped with sticky rice flour, 2 tablespoons of sweet potato flour, 4 bowls of water, and appropriate amount of diced vegetarian ham.
Seasoning: salt 1 tablespoon, white pepper 1 tablespoon.
Exercise:
1, first put a little oil on the container plate to avoid sticking; Wash the white radish, peel it, and beat it into radish paste with a conditioner.
2. Mix sticky rice flour, sweet potato flour and white powder evenly, then add 4 bowls of water and stir evenly to form rice slurry (slightly thin).
3. Put the radish sauce into the boiling pot, add all seasonings and diced ham before boiling, and then pour in the rice paste. At this time, turn to low heat and stir evenly into a semi-cooked paste. Remember to stir aside, otherwise the material will easily stick to the bottom of the pot.
4. Put the materials into the container tray, smooth the surface, and steam in the steamer for about 40 minutes.
5. When the material is steamed thoroughly, it will be taken out of the pot, and when it is cold, it will be sliced (the steaming time depends on the weight and thickness of the material).
6. Heat the oil in the pot. Put the radish cake into the pot piece by piece and fry until both sides are slightly burnt.
Remarks:
1. When cooking radish puree and rice slurry, add water if it is too hard; Too soft with sweet potato powder.
2, you can dip in sweet and spicy sauce or soy sauce.
Mango peony bark
Ingredients: 5 mangoes, 2~3 tablespoons sugar, lemon juice 1 teaspoon.
Exercise:
1. Wash the skin of mango, peel and remove the core, and take mango meat for later use.
2. Beat mango meat into mango puree with a hand-held cooking machine, add lemon juice and sugar, and continue stirring.
3. Pour the delicate puree on the silica gel pad, scrape it flat with a scraper, put it in the oven, bake it at a low temperature of about 70 degrees for several hours until the surface of the puree does not stick to your hands, and put it in a ventilated place to dry.
4. Roll up the air-dried tough protoplasm skin and cut it into sections.
cardinal
Ingredients: flour150g, baking powder 3g, sugar10g, red rice powder10g, a little green tea powder, a little cocoa powder and bean powder10g.
Exercise:
1. First, add baking powder, sugar and bean flour to the flour, then slowly add water to form a flocculent and knead it into a smooth dough.
2. Add two small pieces of cocoa powder and green tea powder respectively, and add red yeast powder to the rest and knead evenly for secondary fermentation.
3. Divide the red dough into small portions, round it by hand, press an edge along the bottom by hand, and press the pattern on the edge of the hat with a toothpick.
4. Take a small piece of cocoa or green tea dough and flatten it, and clamp it with a toothpick to make a bow.
5. Stick the prepared bow on the edge of the hat, wake it for about 20 minutes, and steam it in a cage.
doughnut
Materials: 200g gluten, 4g yeast, 1 10g pure soybean milk, 25g sugar and 2g salt.
Exercise:
1. Heat the soybean milk to about 40 degrees, dissolve the yeast, let it stand for a few minutes, mix all the raw materials evenly, knead it into dough, and reach the expansion stage after kneading for more than ten minutes.
2. Put the dough in a fresh-keeping bag, put it in a warm place and ferment it to twice its size. After taking it out, let it relax 10 minute. Roll the dough into a square cake about 1 cm, print a doughnut-shaped cake embryo on it with a mold, and put it in the oven for secondary fermentation for half an hour.
3. When the oil is 70% to 80% hot, put it in the oil pan and fry it on low fire, and turn it from time to time to avoid uneven coloring. Take it out and let it cool slightly.
More than 20 kinds of vegetarian snacks have been introduced to you. Interested friends can learn to make. Vegetarianism is simple and delicious, as long as it is balanced and healthy.
Expanding knowledge: how to make Buddhist vegetarian snacks
Green tea glutinous rice roll
Production method:
1. Add a spoonful of semi-green tea powder, a spoonful of semi-corn starch, two spoonfuls of salad oil and half a bag of milk to a proper amount of glutinous rice flour (available in supermarkets) and mix well.
2. Spread plastic wrap in a large bowl, apply oil, pour the glutinous rice paste into the pot and steam 10- 15 minutes.
3. Spread plastic wrap on the sushi curtain and roll the steamed dumplings on it.
4. Sprinkle the fried sesame seeds on the glutinous rice slices with peanut butter and soaked raisins in the middle.
5. Roll the glutinous rice slices into "sushi rolls".
6. Cut into small pieces and sprinkle coconut evenly.
Purple potato yam cake
Ingredients: 5 small purple potatoes and 2 Chinese yam.
working methods
1. Steam purple sweet potato and yam respectively, and press them into mud while they are hot;
2. Squeeze the purple potato paste and the yam paste on a sieve with a spoon and sieve them into fine hairs;
3. Take a small moon cake mold, first fill a spoonful of purple potato paste, then fill a spoonful of yam paste for compaction, and finally fill the purple potato paste;
4. Gently press the mold to press out the flower shape;
5. Drizzle with osmanthus and jam.
Pine nut cake
Raw materials: 200g glutinous rice flour, 50g cooked pine nuts, 0/00g sugar100g water100g sesame oil.
Pine nut cake is a traditional famous tea in Jiangsu and Zhejiang provinces. I have eaten it before, and it melts in my mouth, and the pine nuts are fragrant. It happens that there are pine nuts sent by others at home, and the formula is very successful. The dessert usually used for drinking tea is sweet. Cut them into small pieces. Don't be greedy. The raw materials are not complicated, and pine nuts can also be replaced with other nuts they like. The following is the weight of 12 block.
Exercise:
1. Put the raw glutinous rice flour into a non-stick pan and stir-fry with minimum fire until it is yellowish and fragrant. Stir-fry constantly during the period, don't be lazy. It takes about 10 minutes to fry 200g flour. If the pine nuts are raw, they need to be fried with a small fire (fragrant and crackling), and the cooked pine nuts can be broken with a grinder (or crushed with a rolling pin).
2. Mix the fried glutinous rice flour and chopped pine nuts evenly and rub them by hand until there is no caking. Put sugar and equal weight of water into a pot and heat it over low heat until the sugar is completely melted. If there are no particles, turn off the fire and naturally cool for use.
3. Mix the sugar water with the mixture of pine nut glutinous rice flour and sesame oil evenly, and continue to rub it by hand until it is even without particles. Then, the mixture is pressed into a container and tightly compacted, cut with a knife, and pieces of pine nut cakes are deducted.
Mulberry pie
Pie material: Take a 7-inch pie mold as an example, cream 100g, salt 1/2 tsp, fine sugar 40g, water 25g, and low-gluten flour 160g.
Pie filling: cream 40g, preserved mulberry 400g, water 80g, 1 tbsp corn flour, 2 tbsp lemon juice.
working methods
1, making pie crust
Cut the cream into cubes, put it in a large glass bowl, add all the pie ingredients, stir well with a fork, then grab it by hand, roll it into a circle, wrap it in plastic wrap, and put it in the refrigerator for about 30 minutes.
Step 2 make mulberry pie stuffing
Put the cream in the pot and add the oil until it melts. Add preserved mulberries and stir fry. Stir the corn flour and water with a spoon first, then slowly add them into the mulberry pie stuffing and stir-fry until it becomes sticky. After cooling, add lemon juice and stir well.
3. Take out the pie dough and divide it into two parts. Spread a portion slightly larger than the cake pan, put it into the cake pan, and press the bottom and the periphery with your hands.