Apple Cooking Method 1: Rabbit Apple
To tell the truth, this is not a recipe, but a mood of loving cooking. Making lunch with rabbits and apples is a good decoration for serving fruit plates. When you give it to children, it will also increase their love for apples, and it is easy to learn. All you need is patience.
material
An apple
The practice of rabbits and apples
Cut the apple into 6-8 pieces, take out the apple seeds and the surrounding hard pieces, and flatten the bottom.
Choose one petal, choose a point in the middle and upper part of the back, and gently draw symmetrical lines to the bottom of the back with a knife to form a V-shape.
Let's see your peeling ability. First, remove all the V-shaped skin. The trick is to peel from the top to the bottom of the V-shape. Personally, it is not easy to destroy two rabbit ears.
After that, gently peel off the two ears (i.e. the peel) from the pulp, but be careful not to cut them off and stop near the apex of the V-shape.
Apple Cooking Method 2: Bake apples with Russian red wine.
As a child who has lived in Harbin for many years, the happiest thing at that time was being taken to the famous Russian restaurant Portman by adults. Low-hanging crystal lamps, velvet curtains, waiters in black and white uniforms, delicious Russian dishes, from red vegetable soup to fried silver cod, from cream-baked vegetables to canned beef and shrimp, and homemade red wine and red wine baked apples. Every time red wine is served to bake apples, their stomachs are already full of all kinds of protagonist foods, and they still struggle to eat together. They haven't come back for Portman for about four or five years. However, every winter,
material
apple
red wine
crystal sugar
Method for baking apples with Russian red wine
Peel the apple, turn it in the middle with a knife and remove the apple core. Please dig through the middle of the apple until the bottom is baked with Russian red wine. Step 1.
Wrap almost two-thirds of the apple in tin foil and bake it with two layers of Russian red wine. Second step
Fold a small box slightly larger than the wrapped apple with tin foil, put the wrapped apple in the tin foil box and bake the apple with Russian red wine. Step three.
According to your own preferences, put the rock sugar into the hollowed-out apple, pour in the red wine, and pour some red wine on the surface of the apple. Step four.
Send it to the lower layer of the oven preheated to 200 degrees, and bake the eucalyptus apples for 40 to 50 minutes. After taking it out, pour the syrup and red wine juice on the apple while it is hot.
skill
If red wine is added without sugar, the copied apples will be very sour, which is suitable for clearing the stomach after eating greasy meals. If you eat them as dessert alone, you'd better put some rock sugar or something to avoid being so sour. In addition, the types of apples and red wine will also affect the color and taste of the finished product ~
1. After reading everyone's works, I found that many people would burn the top. Please adjust the temperature according to the actual operation of your oven, especially for beginners.
2. If the apple wrapped in two layers of tin foil is not covered with a small tin box, the juice flowing out during baking will be very maddening, please pay attention.
Apple cooking method 3: applesauce
material
A pound of apples
Crystal sugar 180g
A spoonful of lemon juice
Method for making applesauce
Wash apples, peel them and cut them into dices;
Pour the sugar into the pot, bring it to a boil, reduce the heat and stir for about half an hour, then add lemon juice and continue cooking until it looks like sticky jam.
skill
1, adjust the sugar content according to personal taste and fruit sweetness;
2. Stir from time to time to prevent the pan from sticking;
3. Put it in a clean and dry bottle and take a clean spoon at a time.
Apple cooking method 4: apple yogurt salad
material
Apple 1
Yogurt 50 ml
50 grams of celery
20 grams of walnut kernel
Raisin quantity
Making method of apple yogurt salad
Wash celery, scald it with boiling water and cut it into small pieces.
Wash the apples and cut them into small cubes (it is best not to peel them)
Mix celery and diced apples with walnuts and raisins, then pour yogurt on it and stir well.
skill
Make your own salad, and try not to use salad dressing (whether it is commercially available or homemade, use egg yolk and oil). Salad sauce is high in fat, but low in nutrition. It's not good food. Try not to choose to eat it.
Yogurt is not only a healthy drink in itself, but also a very good substitute for salad dressing. Eating fruits and vegetables can be paired with yogurt, which is not only delicious, but also very healthy and nutritious, and the calories are much lower.
Apple Cooking Method 5: Autumn Apple Jujube Sugar Water
material
Two apples
Jujube number
A handful of medlar
Appropriate amount of brown sugar
Practice of apple and jujube syrup in autumn
Peel, core and cut apples.
Put all the ingredients in a small pot, add water, boil and simmer for 30 minutes ~
Apple cooking method 6: caramel apple flip cake
This is a cake that is squashed in a second. ..
One second ago, it just came out of the oven, and it was still an ordinary cake facing the sky. The next second is a gorgeous somersault of 180 degrees, and it's embarrassing immediately ~ ~
Caramel apple flip cake.
Although sugar is sweet and greasy, it becomes slightly bitter caramel when heated to a slightly burnt color.
When caramel collides with apples, when the juice slowly oozes out and the pulp turns translucent amber, a different taste is brewed.
Material 1 (caramel apple)
Apple 1, medium
60 grams of fine sugar
20 grams of hot water
Butter is about 5g.
Rum is about 1/2- 1 teaspoon.
Material 2 (sponge cake bottom)
Low gluten powder 82g
Egg120g
70 grams of fine sugar
Butter 24g
Milk 24 grams
Method for making caramel apple 1 cake
Wash and peel the apples, cut them vertically into 4 petals, and then cut them into small pieces.
Put sugar into a 6-inch marble round mold, heat it to amber with low fire, add hot water, and then add apple slices (if you use other molds that can't be heated with direct fire, please use another pot).
Continue heating until the apples are soft and the juice oozes. Pay attention to stir-fry so that the apples are evenly covered with soup.
Add butter to melt.
Add rum to taste.
Pour in excess syrup, arrange apple slices and spread them evenly at the bottom of the mold. If your apple is very big, there are many apple slices left, it doesn't matter. It can be refrigerated and used as jam or stuffing. )
The practice of turning caramel apples into cakes II
Add sugar to the egg mixture and stir well. The water bath is heated to about 38 degrees (close to body temperature or slightly warmer when measured with fingers).
Dip the egg mixture obliquely with an egg beater and beat the egg mixture at high speed.
When the egg liquid obviously becomes lighter in color and expands in volume, the batter will not disappear immediately after being picked up by the eggbeater, and you can draw a figure of eight when it flows down. Turn to medium speed and continue stirring.
When it is almost finished, stir at low speed (the head is perpendicular to the egg mixture) for several turns to eliminate the big bubbles in the egg paste.
Pour in 1/3 low-gluten flour.
Stir well with the eggs. Repeat the above steps until all the low-gluten flour is mixed evenly. (Low-gluten flour should be sieved in advance)
Butter and milk should be melted in advance and kept at about 40 degrees, and poured into the batter surface along the scraper.
Mix quickly with a scraper.
Pour into the mold about 8 minutes full, gently shake it twice, not too much, to prevent the batter from passing through the apple.
Preheat the oven to 180- 190 degrees (because the bottom of the cake is covered with fruit, the temperature needs to be slightly higher than that of ordinary sponge cake, and the firepower of the oven will vary according to the brand and size, please adjust it according to your own needs), and bake it for about 30-35 minutes in the middle and lower layers. Shake the mold out of the oven, buckle it backwards, and the cake will automatically fall out in a few minutes. If the mold is not demoulded while it is hot, the bottom of caramel may become sticky after cooling. At this time, the mold can also be slightly heated to a temperature lower than the fire to melt the syrup, and the mold can be demoulded backwards. (If it is any other mold, it is recommended that the mold be oiled or padded with paper, unless it is not sticky. )
skill
A cup of fragrant teas and a little syrup, it's so warm to wander in the sun. If it is not accompanied by a flower cake, then this spring will not be wasted!