Materials [12 people]:
200 grams of cream, 200 grams of fine sugar, 3 eggs, 250 grams of low-gluten flour, 40 grams of milk, 6 strawberries, mint leaves 12 slices, and a little vegetable cream.
Production method:
1. Mix the cream with the fine sugar until the color turns pale.
2. After the eggs are broken up, add them in three times and mix well.
3. Sieve the low-gluten flour, add it and mix well to form a batter.
4. After the batter is frozen hard, cut it into dough about 10g each, knead it round and flatten it, and then bake it in an oven preheated to 180 degrees for about 12 minutes, and the handmade biscuits are finished.
5. Wash strawberries and cut them in half; Wash mint leaves and set aside.
6. Beat the whipped cream first, then squeeze a little on each biscuit, and then decorate with strawberries and mint leaves.
Nutritional analysis (1 person):
The calorie is 280 kcal, protein is 3.55g, fat14.5g, sugar is 33.8g, fiber is 0.3g, cholesterol is 55mg, vitamin C is C3.35mg, calcium16.2mg and iron is 0.55mg..
Tofu skin sushi
Materials:
1 Pack tofu skin, 4 bowls of rice, a little black sesame, 3 tablespoons of sugar and white vinegar.
Exercise:
1. Mix the rice with white sugar, white vinegar and black sesame while it is hot, and let it cool.
2. Peel off the bean curd skin and put it in the rice.
Banana cake
Materials (6 persons):
Cooked banana 150g, fine sugar 100g, milk 40g, baking soda 5g, egg 1 piece, medium gluten flour 120g, salad oil 45g and walnut 50g.
Production method:
1. Roast walnuts and chop them for later use.
2. Beat the cooked bananas and fine sugar into milky white, then add the eggs and continue beating.
3. Sieve the flour, add it and mix well, then add salad oil and mix well.
4. Add milk and baking soda and mix well.
5. Finally, add walnuts.
6. Preheat the oven to 190 degrees, put the mixed materials into a long mold, bake in the oven for about 35 minutes, and take them out.
Flower biscuit
Materials:
3/4 cup of cream (butter), 1 cup of powdered sugar, 2 eggs, 5/2 cups of low-gluten flour, 5 tablespoons of milk powder, a little salt, 4 slices of vanilla (pressed into powder), 1/2 cups of fruit pulp, 1 teaspoon of foaming powder, 1 extrusion.
Production method:
1. Put the cream into a bowl and beat it with a straight whisk until it is soft. Slowly add the powdered sugar and stir well. Add the eggs several times and beat hard until milky white and sticky.
2. Mix flour, milk powder, salt, baking powder and vanilla powder, sieve them, pour them into the formula (1), and stir them evenly (without kneading) with a dough knife to form dough.
3. Cut the dough into 4 pieces, put them in the flower squeezing bag, squeeze out the flowers on the baking tray, bake them in the oven at 180 degrees Celsius for about 10 minutes, and take them out when they are golden yellow.
Cooking guide:
1, the dough can't be kneaded, which will harden the flour gluten and biscuits.
There should be a distance between the biscuits in the baking tray, otherwise they will swell and stick together after baking.
Yezta
Materials:
2 cups skin-low gluten flour, 3/4 cups powdered sugar, 2 eggs, 1/2 cups cream, 2 tablespoons milk powder, 1/2 tablespoons stuffing-1 cup sugar, 1/2 cups cream, 2 eggs and 2/3 salt, a little milk.
Production method:
1. Beat the cream until soft, add sugar and eggs until milky white, pour in flour, milk powder and baking powder, mix well, knead into dough, cut into 24 pieces, roll into round pieces, put into a model and press into a cup-shaped skin.
2. Mix cream, sugar, eggs and salt in a basin, add milk and stir well, then add coconut powder and stir well, and then fill. Sub-package into the model, fill it, and press it into a cross pattern with a face knife.
3. Bake in the oven at 200 degrees Celsius until golden brown.
Vegetable omelet
Materials:
4 eggs, silver buds 1/2 cups, shredded carrots, shredded green peppers.
Production method:
1. Beat the eggs, add white powder water (1/2 tsp white powder and 1 tsp water), salt and monosodium glutamate and mix well.
2. Fry the egg juice into 2 egg skins in the pot for later use.
3. Stir-fry shredded carrots, shredded green peppers and shredded silver buds with 3 tablespoons of oil, then add seasonings and mix well as stuffing.
4. Spread out the egg skin, wrap it with stuffing, roll it into a cylinder with the seam facing down, so that it can be cut into long sections with the width of 1 cm and placed on a plate.
Cooking guide:
1, mung bean sprouts are called silver buds.
2. Adding too much white powder water to the egg juice can increase the toughness of the egg skin and make it not easy to break (adding too much white powder directly to the egg juice can't be stirred evenly, and it can only be used after adding water).
Two-color cake
Materials:
5 eggs, white sugar and sugar paste (or jam) 1 cup, 3/4 tsp baking powder, 2 tsp flour1cup, 3 tsp salt 1/8 tsp chocolate powder.
Production method:
1. Preheat the oven to 190℃, brush the baking tray with oil, and spread wax paper.
2. Add 1/2 cups of sugar to the egg yolk and stir well, then add flour, baking powder and salt and stir well to form a batter.
3. Add 1/2 cups of sugar to the protein, beat it with an egg beater until fluffy (in a peak state), and divide it into two halves for later use.
4. Take half of the batter, add egg white and chocolate powder and mix well; Add the other half of the protein to the remaining batter and stir well.
5. Pour the two-color batter into the tubes respectively, and at the same time, squeeze the batter out of the baking tray, add 1 piece of wax paper, gently flatten it, and bake it in the oven for 15- 17 minutes.
6. Take out the cake, pour it out after it is completely cooled, brush it with sugar juice, roll it into strips and cut it into pieces.
Pineapple tart
Materials:
Butter 1/2 cups, 2 eggs, 3 cups of low-gluten flour, powdered sugar 1/2 cups, baking powder 1 tablespoon, a little salt, 2 tablespoons of milk powder and pineapple stuffing 12.
Exercise:
1. Put butter and cream in a bowl and mix well. Slowly add sugar powder, beat until fluffy, then add salt and milk powder, and finally add eggs and stir well (after adding eggs, gently stir well, not forcibly).
2. Sieve the flour and baking powder, mix in the ingredients of method (1), knead into dough, and stir 10 minutes.
3. Divide the dough into 35 small pieces, each piece is wrapped with pineapple stuffing, pressed into a shape with a model, put it into a baking tray, and bake in the oven at 350 degrees Celsius 15 minutes (double-sided baking).
doughnut
Materials:
3 cups of low-gluten flour, 1 tbsp of baking powder, 2 eggs, 4 slices of vanilla, a little powdered sugar and cinnamon, 1 cup of fine sugar, 1/2 cups of milk and 2 tbsp of cream (dissolved).
Production method:
1. Mix flour, baking powder and vanilla slices and sieve twice for later use.
2. Stir the eggs and sugar together for 10 minute until they become milky, then add the milk and stir well.
3. Mix the materials of method (1) and method (2) evenly, then add the cream and mix evenly to form dough.
4. Roll the dough into a dough with a thickness of 1cm, press it into a ring shape with a model, fry it in warm oil until golden brown, take it out, and dip it in powdered sugar mixed with cinnamon while it is hot.
Ham sweet persimmon tower
Materials (6 persons):
Sliced ham 1 00g, sweet persimmon1,French bread 1/3, 3 cheese sticks and 3 black olives.
Production method:
1. There are slices of bread at the bottom; Peel the sweet persimmon, cut it into small squares, wrap it in ham and arrange it on the bread.
2. Then cut the cheese sticks and black olives into small pieces and stack them to form a tower.
Nutritional analysis (1 person):
Calorie 92 kcal, protein 5.3g, fat 3. 1g, sugar 10.7g, fiber 1g, cholesterol 14.6mg, vitamin C 15.7mg, calcium 52.6mg and iron 0.5mg
Homemade snacks horseshoe strawberry cake
Raw materials:
Water chestnut, strawberry jam, bread crumbs
Exercise:
1. Peel the horseshoe, mash it with the back of a knife, wrap it in a bean bag cloth, wring out the water, add dry starch and stir evenly to form a dough.
2. Wrap the dough into a ball with strawberries, and paste the egg white and bread crumbs one by one.
3. Oil the horseshoe cake blank, fry until golden brown, take out the code plate and flatten it.
4. Add water and sugar to a clean pot and bring to a boil. Hook the starch in the glass, pour the oil and pour it on the cake.