Hawthorn cake
The sour, sweet, soft and elastic hawthorn cake is not only the favorite of children, but also the favorite of many old people. Cooking at home, the amount of sugar is easy to master, appetizing and healthy. But also eat it in moderation!
Ingredients: 680g of hawthorn meat, 450g of soft sugar, lemon juice 1, and proper amount of water.
1. Crataegus pinnatifida is soaked in light salt water for 5 minutes, then rinsed and pitted with a seeder; Put it in a boiling water pot, blanch with cold water until hawthorn can be easily crushed with a spoon, and turn off the fire;
2. Mashing hawthorn meat and soup with a wall-breaking cooking machine;
3. Pour the hawthorn sauce into a non-stick pan, heat it over medium heat, and keep stirring. When it is slightly thick, add soft white sugar, the sugar content is at least about 70% of the weight of hawthorn pulp, which plays the role of antisepsis, sweetening and solidification;
4. Fresh lemon juice for use; When the hawthorn cake becomes sticky hawthorn cake, pour lemon juice, continue to cook, stir, lift the scraper, and the hawthorn cake can be hung on the scraper, and the boiling is over;
5. Prepare a glass bowl or fresh-keeping box in advance, and brush a little corn oil on the inner wall; Pour hawthorn sauce into a container while it is hot, smooth the surface, air it for a while, cover it, and naturally cool or refrigerate overnight;
6. The hawthorn cake is demoulded, which can be sliced, diced and cut into strips, and can be eaten directly or mixed with vegetables. The unfinished hawthorn cake can be put in a fresh-keeping box and refrigerated in the refrigerator.
-Beef jerky-It's no exaggeration to call beef jerky an energy bar. Beef is rich in protein, calcium, iron, phosphorus and other high-quality animals, with low fat content, which is suitable for men, women and children.
Material: cucumber strips1000g.
Marinade: 20g soy sauce, 20g oyster sauce, 15g cooking wine, 4g salt, 2 star anise, 2 fragrant leaves and 4 ginger.
Roasting material: 25g honey, 30g white sesame, 6g black pepper, 2 tablespoons Chili oil, a little pepper noodles, and salt1g.
1. Put cucumber strips, marinade and baking materials into small bowls respectively; The variety and quantity of marinade and baking materials can be adjusted according to taste; Such as cumin flavor and curry flavor;
2. Slice the cucumber strips first, and then cut them. Don't cut it along the silk, but cut it off, so that beef jerky won't grow meat fibers; Beef will shrink badly after roasting, so don't cut it too finely.
3. Put the beef strips into the basin and soak them in cold water for 3 times;
4. Pour off the water and use kitchen paper to absorb the excess water in the meat;
5. Pour 20g of soy sauce, 20g of oyster sauce, cooking wine 15g, 4g of salt, 2 pieces of star anise, 2 pieces of fragrant leaves and 4 pieces of ginger into the meat strips;
6. Stir well with chopsticks, cover it and put it in the refrigerator for at least 2 hours, which will be more delicious after a long time;
7. Lay a piece of tin foil under the heating tube under the oven;
8. Use a string of bamboo sticks to pass through one end of the beef strip, leaving as little meat as possible on it to prevent it from being burnt near the upper heating tube;
9. Put a grill on the upper layer of the oven with a string on it, so that the meat strips will leak out from the gap of the grill and hang up, and at the same time avoid the heating tube below to prevent the soup from falling on the heating tube during baking to produce oil smoke; Close the oven door, fire up and down 200 degrees and bake for 20 minutes;
10. Deal with the final baking ingredients when baking strips: honey 25g, white sesame 30g, black pepper 6g, 2 tablespoons of Chili oil, a little pepper noodles, salt1g; Chili oil and Chili noodles are not necessary, and should be adjusted according to taste; Black pepper, salt and honey must be put, because roast beef strips are basically tasteless and need to be wrapped in a little taste to adjust; Raw white sesame seeds can increase nutrition, and can be compared with dark beef jerky, which looks better visually;
1 1 later. 20 minutes, take the roast beef strips out of the oven; Take the beef strips out of the bamboo sticks, put them into the sesame and honey baking material prepared in advance, and stir them evenly with a spoon. At this time, the beef strips lost a lot of water, but they were still soft. They needed to be baked in the oven again to evaporate the excess water and let the baking materials penetrate into them.
12. Put the stirred beef strips into the oven without preheating, and adjust the temperature to 200 degrees 15 minutes; Finally, the roast beef jerky is not hard at the entrance, only slightly salty and sweet. It is more the original flavor of beef and can be used as an "energy bar" snack.
-pineapple cake-pineapple cake's skin is crisp and easy to peel, and many people like it. The stuffing fried with pineapple is not only crystal clear in appearance, but also clear in drawing and tastes like a Q-bomb.
Crispy pastry: 20g almond powder, 2.5g egg yolk (about 43g), low-gluten flour 130g, butter 100g, 30g sugar powder, salt 1g and 20g whole milk powder.
1. Materials are fully prepared; Stir-fried pineapple stuffing in advance, put it in refrigerator, the stuffing becomes more difficult to separate, and it is better to knead the ball; Almond powder can increase the taste;
2. Soften the butter and beat it evenly with electric egg beater at low speed;
3. Pour in powdered sugar;
4. First mix the powdered sugar and butter with an egg beater to prevent splashing during beating, and then beat with electric egg beater until slightly fluffy;
5. Add the egg yolk in several times and continue to use electric egg beater at low speed until it is completely mixed;
6. Mix the low-gluten flour, almond powder, whole milk powder and salt, and then sieve into the egg yolk paste;
7. Stir evenly with a scraper until there is no dry powder. Do not stir excessively to prevent serious shrinkage after baking;
8. Knead the batter into dough, relax it for 10 minute before use, and cover it with plastic wrap to prevent water from evaporating;
9. Next, put on disposable gloves for baking, which is clean and hygienic and does not stick to hands; Weighing and dividing; 30 grams of leather and 20 grams of stuffing. If your skills are good enough, you can use the ratio of 1: 1 or 2:3. Knead the skin and stuffing into balls respectively. /kloc-after the 0/0 ball, there are 40 grams of noodles left, and I will divide them into 20 grams. The stuffing is also kneaded into two pieces, each piece is 20g.
10. Take a dough, pat it flat, and then put the pineapple balls;
1 1. Use the method of wrapping jiaozi, flanging and pushing the dough upward until all the fillings are wrapped inside and there is no extra air;
12. All skins and stuffing are treated;
13. Put a green body into the mold, press it into the mold by hand, and then press it vertically and lightly with the push mold; Very flat and beautiful, 4 mm lower than the mold, and will rise again after baking;
14. Send it to the middle layer of the preheated oven, and fire at 155 for 25 minutes; Bake for 20 minutes first, then turn the mold over after 5 minutes, and then send it to the oven to bake for the remaining 5 minutes, so that the top and bottom are slightly yellow and more attractive;
15. Let it cool naturally after being taken out of the furnace, and take it off with a gentle lift.
-Matcha Sesame Egg Roll-This small fresh matcha egg crispy roll will drop slag when touched, melt in the mouth, and smell fragrant when you take a bite. Autumn is coming. Take two tablets to relieve appetite and replenish energy.
Material:? Low-gluten flour 70g, butter 80g, whole egg liquid 100g, fine sugar 60g, custard powder 7g, baking soda 1g, matcha powder 5g, peeled white sesame seeds1g.
1. Material preparation: Take the butter out of the refrigerator in advance and soften it indoors for later use; Green powder is matcha powder; Chitin powder has the function of thickening and crispness, which will have a certain impact on the taste;
2. Butter and fine sugar are stirred manually with an egg beater to prevent the sugar from spilling when beating; Beat evenly with electric egg beater at low speed until the butter becomes slightly shallow;
3. Add the eggs into the butter paste twice, stir well and then add the second one;
4. Mix the low-gluten flour, custard powder, baking soda and matcha powder, and sieve them into the egg butter paste;
5. Stir evenly with an egg beater, then pour the peeled white sesame seeds into the batter and stir evenly;
6. Pour the batter into the paper bag and clamp the top with a seal;
7. Put the egg roll machine on an open flame and heat both sides for 3 minutes; Drop a few drops of water on the baking tray. If the water drops jump around at once, it means that the heating is in place. Cut a small mouth at the front end of the flower mounting bag and squeeze the batter the size of quail eggs in the middle of the baking tray;
8. Close the lid and heat both sides for 20 seconds;
9. Open the lid, the batter has turned into a thin dough, and the middle part is slightly yellow;
10. Put the stick on one end of the dough block, roll it up, with the sealing part facing down, and gently press it for 3 seconds, so it won't tilt up;
1 1. Gently pull the stick out of the rolled egg roll; The egg roll is lightly placed on the drying rack, and it is very crisp and tender after the hot air is completely dispersed;
12. The dry omelet is crisp and tender. Squeeze it a little hard and it will become crumbs.
-Peony bark-Peony bark carries many people's childhood memories. It is a hawthorn roll with a long and hard peony bark and a thick and soft taste. Either way, it's almost the same. Take a bite, layer by layer, really enjoy it!
Ingredients: hawthorn meat1050g, sugar 400g, clean water 600g, lemon juice 30g.
1. Put the pitted hawthorn pulp, sugar and water into a bread bucket;
2. Use the "jam" program of the bread machine to boil the fruit sauce; No bread maker uses a wall-breaking cooking machine with heating function or cooks by hand;
3. Make it into a delicate paste with a wall-breaking cooking machine;
4. Stir-fry hawthorn sauce in a non-stick pan and stir-fry excess water, which can save the completion speed of peony bark;
5. Prepare a non-stick baking tray or tarpaulin, and spread a proper amount of hawthorn juice on it, with a thickness of about 2 mm The thinner it is, the faster it will dry. It can be dried by a fruit dryer or an oven, or naturally dried in a clean room;
6. It can be separated from oiled paper or baking tray after forming into pieces, so that both sides are in a dry and soft state;
7. Roll the hawthorn slices into rolls, the tighter the better;
8. Cut into pieces and put them in a fresh-keeping box for refrigeration, or wrap them in sugar paper for preservation.