Butter cupcakes

Ingredients: one whole egg, 50g butter, 50g soft sugar, 50g low-gluten flour and a little baking powder.

Exercise:

(1) An egg, yellow and white.

(2) 50 grams of butter+50 grams of soft sugar (I put 30 grams, I think it's enough) and stir to melt.

(3) 50 grams of low flour+1/3 baking powder are sieved for later use.

(4) Mix the egg yolks in 2, add 3, I add raisins and a little bailey to taste, and finally add the beaten egg whites.

Watermelon pancake:

Ingredients: glutinous rice flour and flour

Accessories: watermelon, bean paste stuffing, melon seeds and eggs.

Seasoning: white sugar

Cooking method:

1. Stir the flour and glutinous rice flour according to the ratio of 1: 2, add an egg, mix the flour with squeezed watermelon juice, and stir for 20 minutes.

2. Add the melon seeds into the bean paste and stir well. Take out the dough and cut it into small pieces. Roll it into pieces, wrap it in bean paste, then flatten it and fry it on both sides in a pot until golden.

Features: sweet and soft, crisp and delicious.

Bean paste cake:

Ingredients: mung bean

Accessories: foreign powder, sweet-scented osmanthus sugar

Seasoning: sugar, water

Exercise:

1. Remove impurities from mung beans, wash them, put them in a pot, add appropriate amount of water, cook them thoroughly, and peel them into mung bean paste for later use;

2. Wash the foreign powder into a bowl, add water into a steamer, and melt the foreign powder with strong fire;

3. Put the mung bean paste into a pot, add white sugar, sweet-scented osmanthus sugar and water, stir well, boil over high fire, then add the melted foreign powder solution, continue to cook on the fire for 3 minutes (to make the mung bean paste and foreign powder fully integrate), pour it into a deep porcelain plate, cool it, then put it in a refrigerator, and cut it into water chestnut slices when eating.

Features: soft, smooth and sweet, cool and refreshing, suitable for summer consumption.

Tip: Don't use too much foreign powder, or it will crack easily.

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.

Features: fragrant, smooth and soft, delicious and sweet.

Jujube paste walnut cheese:

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.

Features: tonifying kidney and improving intelligence, invigorating spleen and nourishing stomach.

Acrylic ball

When melting chocolate, you must heat it in water, and the temperature should not exceed 50℃, otherwise the chocolate will deteriorate and agglomerate.

Materials:

Corn flakes 1 box

300 grams of bitter and sweet chocolate

Aluminum foil cup (small) 30g

Exercise:

1, cut the chocolate into small pieces and heat it on low heat until the chocolate melts.

2. Then add a proper amount of chocolate to the melted chocolate and stir well.

3. Take out a proper amount of chocolate cornflakes with a spoon, put them in the prepared aluminum foil cup, and then shape them into a ball.

Carambola jelly

Jelly powder will condense into lumps when it meets water, so it must be mixed with sugar in advance, and then added with water to dissolve in water smoothly.

Materials:

1, 400 ml wheat juice

Grape juice 400 ml

Orange juice 400 ml

2, carambola jelly powder 45 grams

45 grams of fine sugar

Exercise:

1. Take 15g jelly powder and fine sugar and divide them into 3 equal parts. In order to avoid jelly powder caking, each portion of jelly powder and fine sugar must be stirred evenly.

2. After stirring well, add 3 parts of jelly powder to the three kinds of fruit juices and stir well, then put them on the fire and heat them with low fire until they are melted without particles.

3. Pour the cooked jelly liquid into the mold and refrigerate for about 1-2 hours, then demould and fasten it.

Mafen

The whole egg must be beaten to a fine foam, so that it will drip with the eggbeater.

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.

Hongyuanzai bread

When stuffing the dough bag, knead the dough at the tiger's mouth to tighten it.

Materials:

1, 300g medium gluten flour

30 grams of fine sugar

Baking powder 1g

5 grams of dry yeast

Water150g

2, salad oil 10g

Stuffing:

Black bean paste150g

Lotus seed paste150g

Decoration:

Edible red pigment 1 packaging

Proper amount of water

Exercise:

1. Take a little water from the material 1 and mix it with dry yeast for later use.

2. Mix all the ingredients 1 with yeast water, knead into dough, then add salad oil, knead until the dough is smooth, and let the dough stand for 10 minute.

3. Divide the two fillings into 5 equal parts.

4. Divide the dough into 10 equal parts. First, take a small piece of each kind of dough and knead it into a circle, then wrap the remaining dough into stuffing and stick it on the freshly kneaded small round dough.

5. Finally, evenly mix the pigment with water, brush it on the dough surface, let it stand for 40 minutes for final fermentation, and steam it for about 10- 12 minutes.

banana nut cake

Preparation materials: a banana, a little flour, an egg, a little sugar, a little salt and a teaspoon of oil (which can be saved). Press bananas into a paste and mix with all the ingredients. Mix into cake paste

Put a little oil in the pot, pour the banana paste into the pot and fry it on low heat.

Fry one side, turn it over and continue frying.

Make a cake with chocolate sauce

Materials:

One egg, 50ml of whipped cream and100g of chocolate sauce.

Exercise:

Mix the chocolate sauce and whipped cream together and combine them into one. Add eggs and almond slices and stir. Then pour all the ingredients into the greased baking cup and bake in the oven 180℃ for 20 minutes. Fragrant chocolate has an inexplicable attraction. As long as a little fine white sugar powder is sprinkled on the cake, it becomes a high-grade dessert.

Buding ice cream

Materials:

75 grams of ice cream and an egg.

Exercise:

Melt the ice cream in the microwave oven, add the eggs and stir gently. Spread a layer of caramel on the bottom of the baking cup for later use. After filtering, pour the pudding liquid into the baking cup and put it in the microwave oven for two minutes, and the pudding liquid will solidify into pudding.

Method for making pumpkin pie

The practice of pumpkin pie 1

Recipe ingredients:

Pumpkin, glutinous rice flour, bean paste, oil.

Production method:

1. Wash the pumpkin, cut it into pieces, put it in a steamer, steam it on high fire for 15 minutes, air cool it after steaming, and press it into mud with a spoon;

2. Add a small amount of steamed pumpkin puree to glutinous rice flour and knead it into dough (note that there must be more glutinous rice flour and less pumpkin puree, and the water content of pumpkin puree is very high. Try to add it bit by bit, otherwise the noodles are too thin, and the remaining pumpkin puree can be used as pumpkin porridge);

3. Knead into a ball with bean paste, knead a proper amount of glutinous rice flour into a ball and press it on the palm of your hand, and wrap it with bean paste like glutinous rice balls. Glutinous rice flour is very soft, just hold it in your hand;

4. Pour a thin layer of oil into the pot, press the stuffed glutinous rice balls flat on the palm of your hand, put them in the pot, fry for a while on low heat, and turn over to continue frying;

Pumpkins and red bean paste are both cooked, and glutinous rice is easy to cook. After frying, plate and serve pumpkin pie. [Dining area]

The practice of pumpkin pie 2

Recipe ingredients:

1 cup glutinous rice flour, 1 cup sticky rice flour, 1 cup pumpkin sauce, 1/4 cup boiled water, and some red bean paste.

Production method:

1. Wash the pumpkin, cut it into small pieces, steam it for 30 minutes until it is cooked, cool it, break it with a blender, pour it into a cloth bag, and squeeze out water to make pumpkin puree;

2. Mix pumpkin sauce into glutinous rice flour and sticky rice flour, add boiling water, stir and knead evenly, knead into soft and even pumpkin dough, and stir for 10 minute;

3. Divide the pumpkin dough into small pieces, flatten it into skins, wrap it with bean paste as stuffing, and pat it into small round cakes with a thickness of about 1cm. Steam on high fire 15 minutes, and the pumpkin pie will be ready.

Tips:

1. Fresh pumpkin contains more than 90% water, so after the pumpkin is steamed, a squeezing process is added to increase the pumpkin content in the pumpkin cake;

2. When making pumpkin puree, the pumpkin skin is usually peeled. In fact, pumpkin skin is very nutritious. It's a pity to abandon it. Pumpkin puree made of skin is not only more nutritious, but also more golden in color.

Exercise 3 of pumpkin pie

Recipe ingredients:

250 grams of pumpkin, 250 grams of glutinous rice flour, 25 grams of milk powder, 40 grams of sugar and 50 grams of bean paste stuffing.

Production method:

1. Peel, clean and slice the pumpkin, steam it in a cage, add glutinous rice flour, milk powder, sugar and lard while it is hot, and knead it into pumpkin pie skin;

2. Knead the bean paste into a round stuffing, flatten the pumpkin pie blank, wrap it with stuffing, and press it into a round cake;

3. Fill the pot with clear oil. When the oil temperature rises to 120℃, put the pumpkin pie into a colander and fry it on low heat until the pumpkin pie expands. When the oil temperature rises to 160℃, take out and fry until crisp.

Method 4 of pumpkin pie

Recipe ingredients:

Pumpkin, honey, flour, glutinous rice flour, bread crumbs, edible oil.

Production method:

1. Cut the pumpkin into pieces, remove the pulp, steam, peel and mash it, and add honey, flour and glutinous rice flour to make soft pumpkin dough. First make a small dose, then press it into a small round cake, and the bread crumbs are soaked evenly;

2. Add oil to the pan and fry the pumpkin pie until golden brown.