Graham crackers is rich in wheat flavor and can increase fiber intake, so it has better satiety and higher nutritional value. A cup of milk in the morning is a hearty breakfast, and a cup of scented tea in the afternoon is a heavy snack.

[List of Ingredients] 50 grams of maltose, 200 grams of whole wheat flour, 20 grams of corn starch, 2 grams of sugar 16, 2 grams of baking powder, 5 grams of baking soda, 50 grams of maltose, 60 grams of edible oil and 50 grams of milk.

[Production Steps]

1, 50 grams of maltose, first put it in a bowl and melt it with hot water. Maltose can not only increase the flavor of this biscuit, but also make the finished product more fluffy and delicious, and it is easier to bake beautiful colors.

2. 200g of whole wheat flour, 20g of corn starch, 0g of sugar16g, 2g of baking powder and 5g of baking soda are mixed evenly. 50 grams of maltose, 60 grams of edible oil and 50 grams of milk are slowly added in stages;

3. The degree of dryness and wetness of dough will be different. Milk is mainly used to help flour agglomerate, not too loose, so don't add milk at one time, as long as it can agglomerate. The dough is not very wet, and it can agglomerate when rubbed, but it is easy to disperse. In this state, the surface is oily, but not particularly smooth, so it is ok.

4. Spread a piece of oiled paper on the chopping block, put the dough on it, then cover it with oiled paper and roll it out slowly. If the oiled paper is small, divide the dough into several parts to operate. This kind of dough is easy to roll out and thin;

5. After rolling, find a round die to press out the shape, and repeat the above operations for the extra corners until the dough is completely used up. The thickness of the rolling surface is between 2-5 mm, too thick tastes bad, and too thin is easy to break.

6. My weight here is * * * I made two plates and put them evenly on the baking tray. When taking cookies, this step should be gentle and heartbreaking. If you prick the surface with a fork, the embryo will be completed.

7. Remember to preheat the oven in advance, put in cookies and start baking, and fire for 180 12- 15 minutes. The specific temperature depends on different ovens.

8. In the last few minutes, observe the coloring on the surface of the biscuit, only slightly change color, and don't bake for a long time. The color of graham crackers is already very dark. If it is baked for too long, it will be very dark.

Take it out at room temperature to cool, and it will become brittle. It's delicious to chew and never hard. If you don't believe me, it's really crisp, a little sweet, a bit like cereal biscuits, very healthy and low in fat!

[List of ingredients] 300g of old pumpkin, 60g of sugar, 350g of glutinous rice flour and proper amount of sesame seeds.

[Production Steps]

1. Prepare a pumpkin together, peel and cut into pieces, weighing 300g.

2. Then steam it in a pot, take it out and pour it into a big bowl, then add 60 grams of sugar while it is hot and mash it into a paste.

3. Then add 350g glutinous rice flour in batches, stir it into a flocculent shape, and knead it into dough. The water content of pumpkin is different, and the proportion of glutinous rice flour will be a little different. You can feel it yourself when kneading dough.

4. When it is too dry, you like to crack. At this time, add some water. If it is too thin, it is not easy to form, and it will stick to your hands. At this time, you can add some glutinous rice flour to remedy it and knead it into a smooth dough with moderate hardness.

5. Then move it to the chopping block and knead it into long strips and divide it into noodles of equal size.

Then rub it into a small ball, flatten it with your palm, and a small cake will come out. If the edge cracks when pressing, it means that the dough is a little dry, so you can dip some water in your hand and continue kneading.

6. After all the biscuits are made, brush a layer of clear water on the surface, sprinkle some black and white sesame seeds for fragrance, and then gently compact the sesame seeds.

7. Then put it in a baking tray and put it in a preheated oven. /kloc-bake at 0/70 degrees for 20 minutes, and then take out our pumpkin pie.

The surface is crisp, the bottom is burnt and the volume is slightly bulging. It looks like a special bite.

I can't wait to open one. The color inside is golden and golden, which is very beautiful. The taste is soft and glutinous, sweet and moist.

I believe that most people will like the taste of this kind of waxy, and the method of making this pumpkin pie is super simple. Compared with the traditional fried pumpkin pie, it doesn't need to be breaded and fried in hot oil, and it doesn't need to constantly push the pumpkin pie to swell when frying.

I remember when I was a child, there were all kinds of handmade sugar in autumn and winter. We ate boiled sweet potatoes, sesame seeds and various Sugar-Coated Berry. I was particularly greedy when I remembered it, so I made my own maltose and savored the taste of childhood.

[List of Ingredients] 200g of wheat, 0/000g of glutinous rice/kloc, and a little of cooked glutinous rice flour.

[Production Steps]

1, let's start with growing wheat. This is 200 grams of wheat. Soak in water for 24 hours. The temperature is not high now, and there is no need to change the water.

2. After soaking, start to sprout wheat seedlings, pick out the broken wheat, spread the rest evenly on the drained sieve, and then remember to water it three times a day and thoroughly.

Remember to cover it with a wet cloth to keep it moist. Come and see it the next day. The wheat has sprouted.

4. On the third day, it already looks obvious.

On the fourth day, the wheat has sprouted.

On the fifth day, the malt is about four centimeters long and has a small green tip. This time is ok, and it doesn't need longer.

7. Take out the malt one by one and wash it several times. Pick out the unmalted wheat and throw it away. When I made it, the temperature was still relatively high, so it grew quickly. If the temperature is low now, it will be slower.

8. After washing, break it with a cooking machine or cut it with a knife. All the same. Put the broken malt aside for use.

9. Then prepare1000g of glutinous rice, soak it for two hours in advance, and drain the soaked glutinous rice.

10, directly pour into the rice cooker, add boiled glutinous rice, the cooked glutinous rice is soft and rotten, first pour it out to cool down, stir it to cool down faster, and it will be ok if the temperature drops to 60 degrees.

1 1. At this time, pour the malt and continue to stir evenly. After a while, you will find that there is water in the glutinous rice, which is easy to stir evenly.

12, then pour it back into the rice cooker, press the heat preservation button to ferment for 6 hours, keep the temperature in the oven, and take a bath with warm water at about 60 degrees.

13. Let's have a look after fermentation. There is already a lot of juice in the glutinous rice.

14. Prepare a drain bag, first put all the glutinous rice into it, and then squeeze out the water inside, leaving no residue.

15, just strain the juice, and then start boiling sugar.

16, first boil over high fire, then turn to medium heat for heating. After about 40 minutes, you can cook until it is slightly sticky and continue cooking.

17. At this time, it is necessary to constantly stir the bottom of the pot, otherwise it is easy to paste the pot until it is sticky, about 1 hour later.

18, this is a very thick state, the pot is completely filled with bubbles, lift the shovel and slowly fall in an inverted triangle.

19, you can also dip some chopsticks in cold water and turn off the fire when it becomes hard and brittle.

20. Pour out the sugar first. At this time, we usually use the most malt syrup. If you make a lollipop, you should cool it down a little. You can stir it with chopsticks to help cool down.

2 1, you can get started after the temperature is not hot, and you can pull your hand back and forth. This step is manual, generally about 30 minutes, you can pull out very white colors and beautiful textures. After pulling for 10 minutes, I have no strength.

22. The color is not very white, but the sugar has hardened and is not sticky. I just smashed it into small pieces with a knife.

Finally, sprinkle some cooked glutinous rice flour and our handmade maltose will be ready.

The taste is sweet and delicious, and it can be preserved even if it is not eaten at one time. Store at room temperature at low temperature and in refrigerator at high temperature.

[List of ingredients] 3 kg of chestnut, 25 g of sugar, boiled water 15 g, and proper amount of vegetable oil.

[Production Steps]

1. Chestnuts are the most susceptible to insects. First pick out the area with bug eyes, and then cut a hole in each chestnut with scissors, just to the shell, so as not to hurt the fruit inside;

2. Then add hot water to chestnuts, add a spoonful of sugar, stir well and soak for 25 minutes. Chestnuts soaked in sugar are really super easy to peel;

3. Take out the soaked chestnuts to control the moisture, and then dry them with kitchen paper;

4. Pour a spoonful of vegetable oil, stir well, so that the surface of each chestnut is evenly coated with a layer of vegetable oil. This step is mainly to bake better and look more shiny;

5. Spread tin foil on the baking tray, put chestnuts into the baking tray, and preheat in the oven for 180 degrees 10 minute;

6. At this time, let's mix a sugar water, 25 grams of white sugar and 15 grams of boiling water, and stir evenly to make sugar water;

7. Put the chestnuts in the preheated oven and bake at the middle layer 180 degrees for 20 minutes. After 20 minutes, the opening of chestnuts is already very beautiful;

8. Take it out first, then brush it on the surface of chestnuts with a brush dipped in sugar water. Chestnuts wrapped in a layer of sugar water will taste sweeter, and then continue to bake in the oven 180 degrees 10 minutes, and come out.

The roasted chestnuts are sweet and soft, and the shell of the freshly roasted chestnuts is very crisp. When two fingers are peeled off, chestnuts can be easily shelled and eaten conveniently. The shiny shell, soft and sweet taste, delicate and sweet meat and long aftertaste are even more delicious than those sold in the stalls outside.

Shaqima is a popular snack in the supermarket. Sweet and greasy and soft, everyone loves it. Many people like to eat Shaqima and use it for breakfast in the morning. Today, Rong Er teaches you how to make Shaqima at home. Shaqima made by this formula is crisp and soft, which is the feeling of eating Shaqima when I was a child.

[List of Ingredients] 250g flour, 4g baking powder, 3 eggs, proper amount of cooking oil, 70g water, refined sugar 100g, 240g maltose, cranberries, raisins and black sesame seeds.

[Production Steps]

1. First, mix the dough, 250g flour, 4g baking powder and 3 eggs, and then knead the dough. Whole egg liquid and dough will not be hard to knead. Knead the dough first, then cover it with plastic wrap and wake it for 20 minutes.

2. Knead it again, it will be a little bit more Microsoft, and it will be smooth after a few simple times. After sprinkling some dry flour, you can start rolling the dough. If the dough is too soft, it will stick together, roll it out slowly, and finally roll it into a dough about 3 mm thick;

3. Divide the noodles into several parts with a knife. After being stacked together, you can cut the noodles. It is about 5 cm long and 2 mm wide, and will naturally spread out after cutting. This noodle is hard and hardly sticks together.

4, hot oil from the pot, heating in medium heat, you can put a noodle to test the oil temperature first, the noodle will float soon, indicating that the oil temperature is just right, if the noodle floats slowly, it is that the oil temperature is not enough;

5. Pour in the cut noodles and stir them evenly with chopsticks, and the noodles will be completely dispersed. Fry in medium fire for about 1 min, and the color will be Liang Cheng yellow, which will make Shaqima taste softer. If you want a darker color and a crisp taste, fry for half a minute.

6. After the noodles are fried, we can boil the syrup. At this time, change a bigger pot, 70g water, 100g fine sugar, 240g maltose, and heat it slowly over low heat. Maltose is hard at room temperature and is not easy to pour out. We can heat it with insulating water for a while, and then it will become very soft and easy to pour out.

7. When the fine sugar is completely melted, a large area of foam begins to appear in the pot. At this time, you can try to see if the syrup is ripe with chopsticks. Dip two chopsticks in syrup, and the chopsticks will be slightly drawn when they are separated.

8. Always stare at the pot when boiling syrup. The whole process takes about 3 4 minutes, then turn to low heat and pour in the freshly fried noodles. Add my favorite dried fruit, I add cranberries and raisins, and finally add some black sesame seeds. It is not only fragrant, but also beautiful in color.

9. Stir well with a shovel, then pour it into a baking tray covered with oil paper, cover it with another oil paper and flatten it. It's very hot just poured out. You'd better flatten it with a board. Finally, wait for it to cool down. Be sure to cool it thoroughly before cutting, and Shaqima will be fine.

It's complete and beautiful. There is no crumb when cutting. It is very soft. Looks like you really want to try it. Is it particularly simple to make Shaqima?

Add 2 eggs to glutinous rice flour, and it will teach you how to fry glutinous rice cakes.

[Ingredients List] Flour 200g, glutinous rice flour 100g, sugar 30g, yeast 3g, 2 eggs, clear water 100ml, bread crumbs, clear water and edible oil.

[Production Steps]

1, 200g flour, glutinous rice flour100g, 30g sugar, 3g yeast and 2 eggs. Stir the eggs first and then add 100 ml water;

Let's knead the dough now. After basic kneading, knead it for 10 minutes, then knead it into smooth dough, move it to the chopping block and knead it into small strips, and then knead it into the shape of small fish. This snack does not need to be fermented;

3. Wipe all the bread crumbs and water and get ready. First, put the small noodle fish into a bowl filled with clear water to moisten it, and then wrap it with bread crumbs. After it is wrapped in bread crumbs, it won't stick together. Put them all on one plate.

After the oil is heated, it can start to fry. After a while, they all floated up, becoming bigger and fluffy. When fried to golden brown, you can take out the oil control.

This snack is really simple. Although yeast was used, there was no fermentation time at all, and it was still fluffy when fried. The outer layer is wrapped in bread crumbs and tastes crunchy.