First, durian banji
Seasoning: raw eggs, two white granulated sugar, 20g milk, low-gluten flour 180ML, 90g unsalted butter, 25g green mango, one whipped cream, 250g white granulated sugar and lemonade 18g.
Exercise:
1. Put raw eggs, sugar and milk into a basin and mix well;
2. Sieve in the low-gluten flour, stir well, add the early softened salt-free butter, and stir well; Sieve the batter twice again;
3. Heat the wok, scoop in 2 tablespoons of batter and mix well, and simmer until many small bubbles rise on the surface; Everything else is fried and cooled for later use;
4. Add sugar and lemonade to the whipped cream and kill it with cold water. It can be mentioned that the oblique angle of the eggbeater is very small;
5. Take a cake crust, first squeeze proper whipped cream, then add green awn, and finally squeeze whipped cream;
6. Then you can stretch up, down, left and right; A well-made durian banji will taste better if it is frozen in the refrigerator for 20- 30 minutes, or it will be very cool after being frozen in the refrigerator. It is a very good dessert in summer, especially for children.
Second, Menglong ice cream
Making seasoning: sticky rice flour 20 g milk 200ML whipped cream 300 g sugar 30 g condensed milk 20 g dark chocolate 200 g coconut oil 30 g dried fruit.
Exercise:
1, firstly, mix the sticky rice flour with proper amount of milk evenly; Pour the milk into the milk pan, add the fermented rice paste, stir well, cook with slow fire while stirring, cook until it is thick, and let it cool.
2. Add sugar to the whipped cream and drop a small amount of lemonade; You can beat it with an egg beater until it becomes sticky, so you can stop killing it; Then add the fermented rice paste, mix well and weigh;
3. Add condensed milk and stir well.
4. Finally, pour the batter into the mold shell and put it in the refrigerator for more than 4 hours;
5.75% pure dark chocolate is added with coconut oil, which is brewed with warm water to prevent water and fire. (The temperature is about 40 degrees) Add a handful of dried fruit and pour it into a deeper water glass. Put the frozen ice cream in it, wrap it in a layer of chocolate, and then slowly solidify.
Third, thick cut yogurt pieces.
Making seasoning: 350g of whipped cream, 45g of sugar, 200g of low-sugar viscous yogurt, 300g of green awn, two strawberry seedlings, 300g of Oreo and a proper amount of dried fruit.
Exercise:
1. Prepare 350g whipped cream in advance, add sugar and squeeze a little lemonade;
2, it can be worn in a sticky situation;
3. Then add yogurt and stir well. I use sticky sugar-free yogurt here. If I buy yogurt with sugar, I need to consider reducing the amount of sugar appropriately.
4. Divide the mixed yogurt paste into 3 equal parts. Add strawberry jam to the first part and stir well. Secondly, green awn particles can be added; The third is to add Oreo tablets, mix well and weigh;
5. Finally, pour into a small box of mold shell, sprinkle some green awn particles on the surface, and seal and refrigerate for 4 hours;
6. After refrigeration, you can cut it into small pieces and take it out as much as you want. Summer is healthier, more delicious, colder and more comfortable than eating ice cream!
Fourth, Xue Meiniang.
Making condiments:
Peel: sticky rice flour 1 10g cassava starch 25g white sugar 35g milk 180g unsalted butter 15g.
Dumpling stuffing: 200 grams of whipped cream, 0/5 grams of sugar/kloc-,and appropriate amount of fresh fruit.
Exercise:
1, sticky rice flour, tapioca starch and white sugar are mixed and stirred evenly, and then poured into milk and stirred evenly; Sieve the powder once with dice, demould a dish and steam it in boiling water for about 30 minutes;
2. Take the cooked sticky rice noodles and cook them without white stones, and then knead them into 15g salt-free butter while they are hot; After the unsalted butter is kneaded evenly, knead it for a few minutes;
3. Finally, it is smooth and flat, with very good plasticity;
4. Sprinkle a proper amount of cooked glutinous rice flour on the control panel, then knead the batter into strips and divide it into 9 equal parts, and then knead each small dose into a circle;
5, prepare enough whipped cream, add sugar, and kill to a small oblique angle, about 9 points; Installed at the paper pasting port and reserved in the cold room; Roll the fermented rice flour thin, and if it is rolled, sprinkle a proper amount of powder; Put the rolled rice skin into Xue Meiniang's shell, squeeze a layer of fresh cream on the side first, and then put in your favorite fresh fruit;
6. Finally, seal it with light cream, wrap it like a steamed stuffed bun, and finally put some powder on the socket area to avoid sticking; Put the wrapped Xue Meiniang in the paper tray, and everyone's Xue Meiniang will be ready.
Five, peanut glutinous rice
Making seasoning: sticky rice flour 150g tapioca starch 20g baby milk powder 20g white sugar 20g edible oil 15g cold water 170g stuffing: peanut kernel 150g black sesame powder 2 spoons of white sugar 1 spoon and a half.
Exercise:
1. Add sticky rice flour, baby milk powder, sugar and cassava starch into a bowl and mix well; Add cold water and mix well, then add cooking oil, mix well until it is smooth without particles, and steam in an offshore pot for about 25 minutes;
2. Take out the steamed glutinous rice paste and let it cool slightly;
3. After the heat flow, put on disposable gloves and rub evenly; Knead for a while as much as possible, and the more you knead, the better the plasticity of the dough; Knead until smooth;
4. After kneading, wrap it in a fresh-keeping bag to avoid drying; Take a small dose of about 40 grams, roll it round and flatten it, and wrap it in 2 spoonfuls of stuffing;
5. Wrap it in your favorite way and comb it more smoothly;
6. Put it in a coconut bowl and wrap it with a layer of coconut; Everyone's peanut glutinous rice is ready, soft and sweet, and the more chewy the stuffing, the more fragrant it is.
(PS: Peanut stuffing method: peel the cooked peanuts and put them into a wall-breaking health machine, then add 2 tablespoons of cooked black sesame powder and 1 tablespoon of micro sugar, stir them into small particles, and everyone's peanut stuffing will be ready.).