Ingredients: butter 100g, sugar 60g, salt 1 4 spoon, 2 eggs, low-gluten flour 250g, baking powder1spoon, yogurt 80g, strawberry jam 150g.
Production steps:
1. First, coat the inside of the tool with grease or paper.
2. Add sugar and salt to butter until it is soft.
3. Break up the eggs and add them to the butter three or four times. Every time, you need to wait for the egg mixture to mix evenly. You can add the egg mixture after eating it in butter. Otherwise, if you add too much and too fast at a time, you will easily spend it all.
4. Sieve and mix the low-gluten flour and baking powder, and remember to cut and mix.
5. Finally, add yogurt and gently stir well.
6. Put the batter into the cup until it is about 1/3 full, put jam in the middle, and add the batter until it is about 8 minutes full. /kloc-bake at 0/70 degrees for about 25 minutes. Take out the baking mold while it is hot.
Almond crisp
Ingredients: low-gluten flour120g, powdered sugar160g, salt14 teaspoon, 80g of crushed almonds, a little vanilla extract, butter120g, and 30 almonds.
Production steps:
1, low-gluten flour, powdered sugar and salt, mix and sieve into a clean basin, add chopped almonds and mix well.
2. Add butter and vanilla extract to the dry powder and stir well. Gently grasp it evenly with your hands to make dough.
3. Divide the dough into small pieces, round and flatten it, put it on a baking tray covered with non-stick paper, and decorate it with almonds.
4. Bake at175 degrees for about 20 minutes.
Huacaosu pancake
Ingredients: cream 150g, fine sugar 100g, whole egg 1, low-gluten flour 250g, herbal tea material 1 spoon (fresh rosemary, fresh thyme, fresh basil, fresh mint, fresh lavender leaves, or dried lavender flowers, roses, etc. ).
Production steps:
1. Chop the herbs, beat the eggs evenly, and spread baking paper on the baking tray.
2. After the cream is softened, put it into a basin and beat it into a spun yarn shape with an eggbeater. After adding powdered sugar, continue to beat into white fluffy feeling.
3. After the eggs are beaten evenly, add them into the basin several times and mix well with the cream paste.
4. Put the flour and chopped herbal tea materials into the basin and mix them evenly with a rubber knife. Never cut it, just cut it and you'll be mixed.
5. Preheat the oven to 170 to 180 degrees.
6. Pour the batter into the flower-squeezing bag, squeeze out the shapes you like, such as strips and chrysanthemums, on the baking tray, and put them in the preheated oven at 170 to 180 degrees for about 12 minutes. Observe the shape of the biscuit, if the surface is not brown enough, you can extend the time.
Chrysanthemum cake
Ingredients: 50 grams of powdered sugar, 50 grams of butter, 50 grams of shortening, 40 grams of fine sugar, a little salt, whole egg 1, egg white 1, a little vanilla extract and 200 grams of low-gluten flour.
Production steps:
1. Sieve the powdered sugar, add butter, edible oil, fine sugar and salt, and beat with an egg beater until all the raw materials are mixed evenly and do not lose fat.
2. Beat the eggs evenly and add them into the butter paste for three times and stir well. Add vanilla extract and stir well.
3. Sieve in the low-gluten flour and scrape it evenly with a scraper. This method is called "sugar-oil mixing method".
4. Put the prepared batter into a flower squeezing bag with chrysanthemum nozzles and record it on a baking tray coated with oil or covered with non-stick paper. Leave a proper distance between the batter and the batter to avoid the biscuits from sticking to each other due to expansion after baking. Decorate jam in the middle of chrysanthemums to know your favorite nuts.
5. Bake at175 degrees for about 15 to 18 minutes.
Fruitcake
Ingredients: sugar 1 50g, butter 70g, shortening 70g, salt 1/4 teaspoons, egg 1 piece, low-gluten flour 200g, rum1teaspoon, baking powder 1/2 teaspoons, etc.
Production steps:
1, referring to the practice of chrysanthemum crisp, completed by sugar and oil mixing method.
2. Add rum to the finished liquid and stir well. Add the sieved flour and baking powder and stir well.
3. Finally, add diced walnuts and candied fruit and mix well.
4. Put the prepared batter into a flower-squeezing bag and squeeze it into a circle on a baking tray covered with non-stick paper, and bake at 175 degrees for about 15 to 18 minutes.
Lemon snacks
Formula: 70g butter (without salt), 70g universal flower and baking powder.
Half a spoon (5 ml small spoon), 40 grams of sugar, 2 eggs,
2 tablespoons lemon peel (5 ml) (the peel should be ground into very fine powder. Pay attention when grinding.
As long as there is a thin yellow layer on the surface. As soon as the white part is exposed, change the position and grind it.
If there is no peeler, use a knife to cut off a thin layer of epidermis and cut it into fine powder.
A few drops of pure vanilla extract (no need to add)
& lt lemon syrup >
The extrusion amount of lemon 1/4 was 20g of sugar and 40ml of water.
Exercise:
1. Melt the butter in the microwave oven. Put the eggs in a small bowl and stir well (if the eggs are kept in the refrigerator, please take them out in advance)
appear
Let it naturally return to room temperature).
2. Mix the flour with BP and filter it into the basin with a sieve. After adding sugar, stir with an egg beater.
Then add the egg mixture twice. After each addition, mix it with flour bit by bit. After homogenization, PVE was added.
3. Add melted butter in three times and stir evenly with a rubber scraper. Add lemon peel and stir.
4. Spread a thin layer of extra butter on the muffin, and pour 3 into the muffin to 70 ~ 80%.
After pouring, put it in the refrigerator for 2~3 hours. If you don't have a muffin machine, you can use an egg tart machine or other small ones instead.
I made it with an egg tart machine. )
5. Take out the 4 180 degree oven from the refrigerator and bake for about 20 minutes.
6. In the baking process, make lemon syrup. Heat sugar and water in a small pot until it boils, then turn off the fire and take it out.
Squeeze the lemon juice into the pot and stir well.
7. Dip lemon syrup on the freshly baked surface with a brush, and it is finished.
Corn sponge cake
Fluffy sweet corn muffins are very good snacks, and the method is simple. Let's see how to do it:
Ingredients: corn flour (medium size), high gluten flour, yeast, eggs, sugar, vegetable oil.
Practice: Soak corn flour in a small amount of water for one hour, add flour, mix yeast into a thin batter (not particularly thin, it will slowly sink when pulled up with chopsticks, but there are lines) and ferment in a warm place for one hour until it rises.
Separate the egg yolk from the egg white, put the egg yolk into the batter, put the egg white into a bowl, add the white sugar, and beat with a long spoon until it is hard (about 10 minute). Add the protein bubbles into the batter and stir well.
Put half a spoonful of oil in the pot, heat it, heat it evenly with low heat, and pour in the batter. A thick layer of batter will fill the pot (the size of the pot is very important, and the batter should be one or two centimeters thick, so that it is delicious and easy to cook). When the surface is a little hard, but there is still a lot of batter, you can use chopsticks to separate the edge of the muffin from the pan, then shovel it out and fry it on the opposite side, and then take it out when both sides are golden and slightly burnt.
doughnut
3 cups of low-gluten flour, 1 tablespoon of baking powder, 2 eggs, 4 slices of vanilla, a little powdered sugar, 1 cup of fine sugar, 1/2 cups of milk, 2 tablespoons of cream (melted).
1. Mix flour, baking powder and vanilla slices and sieve twice for later use.
2. Beat the eggs with sugar 10 minutes until they are milky white, then add milk and beat 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 1 cm, press it into a circle with a model, add warm fried dough until golden brown, take it out while it is hot and sprinkle with powdered sugar.
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.
Sweetheart cake
Materials:
Flour, glutinous rice flour, butter, sugar, medlar, raisins, egg liquid (yolk liquid) and water.
Method:
1. Put 500 grams of medium gluten flour, 80 grams of crude oil and 200 grams of water into a kneading basin and knead into dough. Take it out, put it on the chopping board, knead it evenly, cover it with a wet cloth, and sober up 10 minutes.
2. Knead 500 grams of medium gluten flour and 250 grams of crude oil repeatedly on the chopping board to form dough.
3. Wrap 1 twice, fold it three times, then roll it into a long strip and quantify it (divide it into small portions).
4. Fill with glutinous rice flour, sugar, butter, medlar and raisins.
5. Roll the powder (divided into 3 small portions) into skin, wrap it with stuffing, make it into a circle, press it into a flat round cake by hand, put it on a plate, stick a small hole with a toothpick, and brush it with egg liquid.
skill
1. Just mix the noodles according to the requirements in the recipe. Noodles that are not fermented.
2. I just wrote the stuffing according to the recipe, and I just fished out those materials together. That is, I didn't have Lycium barbarum, so I didn't put it. I think it's strange. Lycium barbarum has no taste. I don't know if it tastes good with it. Maybe the color is good, and the stuffing will look better with it.
If the butter doesn't agglomerate well, take a bite in the microwave oven to melt it. Then dig up everything!
Longevity and brittleness
Ingredients: 2.5 kg of flour, 75 g of alum, 75 g of refined salt, 35 g of alkaline flour and 4 g of peanut oil (about 2 kg).
Production method:
1. Mash salt, alkali and alum together, add 500g warm water to the basin, stir and dissolve, pour 1 kg flour and warm water (cold water in summer) into a dough, and flatten it on the panel. Then fold the dough three times, put it back in the basin, cover it with warm cloth for 6 hours (it should be placed in a warm place in winter), put it on the panel, press it into a big dough block with a thickness of 3 cm, brush it with peanut oil once, and cut it into 100 flour.
2. Pour peanut oil into the pot and burn until it smokes. Roll out the flour one by one (the thinner the better), and then stretch it with both hands into a rectangular thin dough with a width of 2.2 cm and a width of 33 cm. Scratch some small cracks on the patch at will. Hold the dough in both hands, put it in a hot oil pan and shake it a few times to shape it. Then put them all in the oil pan and fry them on both sides. Drain the oil.
Wanfeng cake
Ingredients: 400g, flour fertilizer100g.
Accessories: sugar 100g, Beijing cake 75g, green plum 25g, alkaline noodles 7.5g, a little oil and water 300g.
Method:
1, put the flour into a pot, add flour fat water to make soft dough, ferment until it is older, then add alkaline water and sugar and mix well.
2. Prepare 5 small bowls, clean them, apply some oil, divide the soft dough into 5 bowls, and sprinkle with diced Beijing cake and diced green plum. Put it in the drawer and steam for 30 minutes. When eating, you can divide everything in half.
Wuguo bean paste bean jelly
Ingredients: red bean paste
Accessories: pineapple, apple, peach, pear, cantaloupe and agar.
Seasoning: white sugar, clear water
Exercise:
1. Wash and peel pineapple, apple, peach, pear and cantaloupe respectively, cut seeds and nuts into small squares, wash and soak them in agar for later use;
2. Put a fire in the pot, add water, pour all kinds of fruits, boil, add sugar and red bean paste, stir well, pour the soaked agar, stir well, pour it into a container, let it cool, and then put it in the refrigerator to freeze until it is solidified. You can cut it into pieces or chunks when you eat it.
Yundou cake
Ingredients: kidney beans
Accessories: chopped peanuts, fried sesame seeds, shredded green pork and bean paste stuffing.
Seasoning: strawberry jam, honey, red wine.
Production method:
1. Soak kidney beans until soft, peel them, cook them in a pot, finely grind them into chopped kidney beans, and let them cool;
2. Take a small bowl, put a layer of chopped kidney beans on it, then spread a layer of fine bean paste, cover the bowl with chopped kidney beans, then buckle the bowl on the plate, pour the juice made of strawberry jam, honey and wine, and finally sprinkle with chopped flowers, fried sesame seeds and green silk.
Baked yellow cake
Ingredients: eggs, flour, milk, sugar.
Accessories: butter, chopped walnuts, melon seeds and preserved fruits.
Cooking method:
Beat the eggs into a container, add sugar and flour (the ratio is 1: 1) and stir clockwise, then add butter. After stirring evenly, pour the milk into a cake pan, sprinkle with shredded walnuts, melon seeds and preserved fruits in turn, cover and adjust to the cake stall for automatic heating.
a home made caramel treats
Ingredients: flour
Accessories: eggs, black sesame seeds, white sesame seeds and pine nuts.
Seasoning: sugar, honey, baking powder.
Cooking method:
1. Take a container, put flour and eggs in the ratio of 3: 4 to 2: 0, stir well, knead into dough, roll it out, cut it into fine noodles, fry it in an oil pan and drain the oil;
2. Brush a layer of oil on the bottom of the container, evenly sprinkle black and white sesame seeds and pine nuts, put them in a pot, light them, add a little water, add white sugar, stir-fry them, add a proper amount of honey, stir-fry the fried noodles until they are evenly stained with sugar, take them out and put them in a container filled with sesame seeds and pine nuts, and pour them out after compaction and shaping.
Nomitz
Ingredients: glutinous rice flour
Accessories: Coconut paste, bean paste stuffing, sugar.
Cooking method:
1. Take a container, put glutinous rice flour, add white sugar, a little clear oil and a proper amount of water, stir well, and let it stand for 10 minute. Brush a layer of oil on the bottom of another container, and pour the glutinous rice paste into a steamer to steam 15-20 minutes;
2. Take out, cool, cut into pieces, flatten, wrap in bean paste and dip in coconut.
Mango milk pudding
Ingredients: mango
Accessories: agar, honey, condensed milk, coffee powder
Cooking method:
1. Soak agar, put it in a pulverizer, add a little water to break it, and steam it in a steamer for about 30 minutes.
2. Peel the mango and put it into a pulverizer, add a little cold water to make it into a pulp, add honey and steamed agar to grind it again, and pour it into a model for refrigeration. When eating, mix coffee powder with condensed milk, pour some water on the bottom of the plate, and put the pudding on the plate.
Walnut cheese with jujube paste
Ingredients: walnut kernel
Accessories: glutinous rice and jujube
Seasoning: rock sugar
Cooking method:
1. The walnut kernel is soaked in boiling water for a while, the skin is removed, and the rice is soaked for one hour.
2. Put the walnut, glutinous rice and jujube into a pulverizer, add a proper amount of clear water, pulverize into paste, and add a little water to pulverize again;
3. Pour water in a pot, add rock sugar, pour the crushed paste after the sugar is dissolved, and simmer until the soup is thick.
Bean flour cake
Ingredients: 500g glutinous rice noodles.
Ingredients: 300g of bean paste, 0/00g of fried soybean/kloc.
Seasoning: white sugar, osmanthus sauce
Cooking method:
1. Add sugar and water to glutinous rice flour and mix well. Steam on the drawer for about 15 minutes. Take a small bowl, add bean paste and osmanthus sauce, and stir well.
2. Take a panel, sprinkle a layer of soybeans on it, roll the steamed glutinous rice dough into pieces, smear the mixed bean paste stuffing, roll it into a tube, cut it into small pieces, roll it evenly in the soybeans, and dip it in sugar juice when eating.
Sesame frying
Ingredients: 70g of starch and 70g of flour.
Accessories: three eggs, sugar, fried sesame seeds and milk.
Cooking method:
1. Beat the eggs into a bowl, pour in starch, flour and milk, stir well, put them in a pot, light them, pour in a little water, stir while cooking, pour in batter until cooked, take them out and put them in a container for cooling and setting;
2. Put sesame seeds into a pulverizer and mix well with white sugar for later use. Pour out the formed dough, sprinkle with dry starch, cut into rectangular strips, fry in oil pan until slightly yellow, and take out. Sprinkle the sesame noodles on it.
Fresh fruit pudding
Ingredients: sweet orange, diced fruit.
Seasoning: agar, sugar water
Cooking method:
1. Soak agar in warm water until soft, crush it in a crusher, steam it in a steamer for about half an hour, take it out and let it cool for later use, dig out the pulp of sweet orange, juice it, shell it, add a little agar juice to orange juice, put it in orange shells, put it in a refrigerator until it is solidified, and make sweet orange pudding;
2. Take a container, pour a little sugar water, add diced fruit, pour a little agar juice, mix well and put it in the refrigerator until it solidifies, and it becomes a fresh fruit pudding. You can garnish it with cream and cherries when eating.
Mafen
Materials:
1, 4 eggs
2. Fine sugar150g
3.200g medium gluten flour
4.2 tablespoons salad oil
5, 2 tablespoons milk
Exercise:
1. Put the material 1 into a large bowl and beat with an egg beater until the foam is fine.
2. Sieve the medium-gluten flour, add it and stir well.
3. Add the material 3 and mix it evenly, and let it stand for about 10 minute.
Shibajie dough twists (Tianjin flavor)
Raw material formula flour 25 kg vegetable oil 12.25 kg sugar 6.75 kg ginger slices 250 g alkaline noodles 175 g moss red silk10 g osmanthus 275 g sesame seeds 750 g saccharin 5 g water 7.5 liters.
Production method: 1. On the day before frying, 500 grams of old fat was added to 3.5 kilograms of flour, stirred evenly with 4 warm boiled water, fermented into old fat, and used the next day.
2. Use 2 liters of water to cremate 3.5 kilograms of white sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water for later use.
3. Take 3.5 kilograms of flour and scald it with 550 ~ 650 grams of hot oil into crispy noodles for later use.
4. Take 750 grams of hemp seed, scald it with boiling water, keep it moist and dry, and prepare to rub hemp strips.
5. Add 3.25 kg of white sugar, 65,438+065,438+00 g of green shredded pork, 275 g of osmanthus fragrans, 65,438+075 g of ginger slices and 25 g of alkaline noodles to the scalded crispy noodles, then add 65,438+0,750 ml of cold water and mix well. Rub your hands with 500g dried noodles and stir the noodles until the hardness is appropriate. Pavement 1000g is used in the rubbing process.
6. Put the remaining 16kg dry flour into the dough mixer, then mix in the old fertilizer prepared the day before, add the melted sugar water, and then pour in a proper amount of cold water according to the water content of flour in different seasons, and mix it into large noodles for later use.
7. Bake the big noodles, cut them into big strips, then send the big strips to the layering machine, press them into fine noodles, then pull them into short strips of about 35 cm, and straighten them. One part is used as a smooth strip, and the other part is rubbed into hemp strips with hemp seeds. Then make the mixed crispy noodles into crispy strips. Smooth strips, hemp strips and crisp strips are kneaded into rope-like twists (kneading mouth) according to the ratio of 5: 3:1.
8. Pour the oil into the pot and fry it with slow fire until it is warm. Put the twist into a warm oil pan and fry it for about 20 minutes. It is purplish red, and the dough twists straight without bending. After taking out, add a proper amount of small materials such as rock sugar residue and melon strips between the strips.
pineapple bun
Ingredients: 1, 7/8 cups of water, 2 tablespoons of vegetable oil.
3, salt 1 spoon 4, sugar 1/3 cups
5. Milk powder 1 tablespoon+half a tablespoon 6, 3 cups of refined powder+1/4 cups.
7. Baking powder 1 teaspoon+1/3 teaspoons
Practice: 1, all above are fermentation. 2. Divide the dough into 12 balls for later use.
3. A small piece of pineapple diced sugar corn flour is stirred evenly, boiled and cooled for use.
4. Make a hole in the middle of the bread ball and put half of the pineapple until it is baked. Coat the side with egg yolk. Bake in 20 minutes.
4. Preheat the oven to 175 degrees. Bake in the middle 18-20 minutes. Oil should be put on the baking tray.
5. Put the cream into a fresh-keeping bag and cut a small hole. Just decorating.
Sesame pumpkin pie
Ingredients: pumpkin
Accessories: flour
Seasoning: honey, sesame, cooking oil.
Exercise:
1. Wash the pumpkin, peel and remove the pulp, cut into pieces, steam and mash in a steamer, add honey and flour, then make a round cake of the same size, and dip it in bread crumbs for later use;
2. Sit in the pot, pour in cooking oil, light it, and when it is cooked, fry the round cake in the oil until golden brown.
Cheese potato box
Ingredients: potatoes
Accessories: spring roll skin, flour, bacon, cheese, sweet corn, onion.
Seasoning: salt, chicken essence and black pepper.
Exercise:
1, potatoes are cooked and ground into mud;
2. Chop bacon, cheese and onion respectively;
3. Mix mashed potatoes with bacon, cheese, chopped onion and sweet corn, add salt, chicken essence and black pepper and mix well.
4. Wipe a little batter with the skin of spring rolls, and wrap the mixed potato cheese stuffing into a package of about 1.5 inches;
5. Fry the wrapped cheese potato box into golden brown.
Longxu cake
Ingredients: noodles
Accessories: golden cake
Seasoning: salt, sugar, cooking oil.
Exercise:
1. Sprinkle the noodles with dry flour, buckle the grease with both hands, and shred the golden cake;
2. Pour oil in a pot. When oil 4 is ripe, put it in an oil pan and fry it until it is light yellow. Take it out and put it on a plate. Sprinkle with sugar and gold cakes and serve.
Fried radish cake
Ingredients: white radish
Accessories: ham, chopped green onion, cuttlefish, corn kernels and green beans.
Seasoning: salt, corn starch, sesame oil, pepper and vanilla.
Cooking method:
1. Cut radish into shreds or granules, blanch for later use (salt pickling is also acceptable), peel cuttlefish, mash it with a pulverizer, add salt, starch, sesame oil, pepper, ham, corn kernels, green beans, chopped green onion and radish granules, and mix well to form a blank;
2, sit in the pot and order fuel. After the oil is hot, put the white radish cake blank into the pot and fry it until golden brown.
, ★ soda cookies ★
1. material
65,438+050g of low-gluten flour, 65,438+0g of salt, 65,438+0g of soda (salt and soda are rarely 65,438+0g, just a little tip), 65,438+0/2 tablespoons of dry yeast (about 4.5g) and 90ml (90g warm water (90g).
2. Dissolve yeast in warm water and stir evenly; Mix with flour, soda and salt and knead into dough.
3. Knead the dough together with butter (it was difficult to knead at first, and there was oil everywhere, but after 3 or 5 minutes, the butter was absorbed by the dough and it was easy to knead) and knead it into soft dough.
5. Roll the dough into a thin dough with a rolling pin and shape it with a biscuit impression (there is no model, you can shape it freely. You can also print a small cover circle.
6. Spread a thin layer of butter on the baking tray and arrange the printed biscuits; Add some salt water to make it salty. Spray some salt water on the biscuit surface according to your preference (there is no watering can, you can gently wipe some with your hands. )
7. Let it stand for 5- 10 minute for fermentation.
8. During this period, the oven is preheated to 240 degrees. Into the oven, fire up and down, 240 degrees, the upper layer, 10 minutes or so (you can turn off the power when you are satisfied with coloring and bake with residual temperature)
Jujube pudding
Ingredients: 250g of red dates, 0/00g of sugar150g of starch150g, 500g of evaporated milk and 50g of honey.
Exercise:
1. Cook the red dates in the pot, peel and core them, and leave the meat and juice for later use;
2. Slowly add sugar, honey and starch into the jujube juice to boil, and stir while cooking to avoid sticking to the pot and caking;
3. Pour the light milk and jujube meat into the pot and mix well;
4. After cooling, put it in the refrigerator for use.
Corn scones
250g of corn, 0/00g of butter/kloc-,400g of water, 200g of sugar, 50g of glutinous rice flour, 50g of raw flour, 25g of custard powder, 50g of cooked sesame seeds, 250g of glutinous rice flour, 50g of eggs, Jamlom.
Method: 250g corn, 0/00g butter/kloc-,400g water and 200g sugar.
Steam the above materials for 30 minutes, let them cool, and then add 50 grams of glutinous rice flour, 50 grams of raw flour, 25 grams of custard powder, 50 grams of cooked sesame seeds, 250 grams of glutinous rice flour, 50 grams of eggs and golden Jamlom. Put 70 grams of batter into the pot and fry it on low heat until golden brown on both sides.
Banana pancake
Banana, eggs, flour, cooking oil.
1, peeled and mashed bananas, opened an egg, fully stirred and mixed with bananas, and added flour and white.
The sugar is stirred clockwise into a paste.
2, put oil in the pot, add batter and fry until golden on both sides.
Apple pie
Material: taste adjustment:
A baked crispy steamed bread, three apples, 50g cinnamon powder, 100g cream, 50g dry starch, and a piece of raw crispy skin. White sugar 140g, a little refined salt, and half a lemon.
How to do it:
① Wash apples, peel and remove seeds, and dice them for later use.
② Put the cream, apple, sugar, salt and cinnamon powder into a container and heat for 3 minutes until cooked.
(3) Add a little water, mix well, and pour into the material to thicken.
(4) Put the pricked materials into crispy steamed buns.
⑤ Cut the raw crispy skin into strips, cover it on the apple pie, spread the yolk paste, and bake it in the microwave oven at high temperature for about 10 minute.
Taro cake
Basic ingredients: 3 cups of glutinous rice flour, white taro 1 strip, shrimp 1 strip, sausage 1 strip and 4 strips of barbecued pork.
Seasoning: salt, monosodium glutamate, pepper and a little lard.
Exercise:
1. Add barbecued pork into white taro, shredded and sausage, dice, and add water to glutinous rice flour to make glutinous rice slurry.
2. Sausage barbecued pork, shrimp mixed with oil, strong microwave for 2 minutes, taro with salt, strong microwave for 5 minutes.
3. Add it to the rice paste and soak it evenly. Strong microwave for 2 minutes. Very thick, poured into the model of laying rice cake paper.
4. Smooth the surface, add plastic wrap, strong microwave 15 minutes, back-buckle, cool and cut into pieces.
Glutinous rice sesame ball
The basic materials are 700 grams of glutinous rice flour, 300 grams of japonica rice flour, 200 grams of sugar, 0/50 grams of oil/kloc, and a proper amount of cooked sesame seeds.
Exercise:
(1) Mix glutinous rice flour and japonica rice flour, add appropriate amount of water, knead into dough, and divide into several portions for later use; Put sugar into a pot, add a little cold water and cook until the sugar juice; Put the oil into a clean pot until smoke is seen, remove the bottom of the pot from the fire, add the cooked sugar juice, then finish the blending, and then put the blanks into the pot one by one until the powder blanks are full of sugar juice in the oil and float to the oil surface, and then take out and filter off the oil;
② Take another container, pour in the fried sesame seeds, and put the fried hemp balls into the sesame seeds.
Guangdong style coconut cloud chrysanthemum cake
Basic characteristics: fragrant taste and comfortable coconut fragrance.
250g of glutinous rice flour, 0/00g of sticky rice flour/kloc-,20g of sugar, 50g of coconut tree, 5g of dried chrysanthemum, and a proper amount of clear water as basic materials.
Method:
1. Put glutinous rice flour and sticky rice flour into the dough, add appropriate amount and knead well, subject to non-sticky hands and moderate hardness.
2. Soak the chrysanthemum in warm water, wash it, cut the coconut into cubes, and mix it with chrysanthemum and sugar to make stuffing.
3. Divide the kneaded rice flour into 12 equal parts, the first part is wrapped with a proper amount of chrysanthemum coconut paste, rubbed by hand, pressed into a mold, and steamed in a cage for 10 minute.
References:
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