Method of making cakes
Harvest peach loquat
Taste type: sweet fragrance.
Ingredients: 500g of Polygonum Multiflori Radix, 400g of glutinous rice flour, 250g of bean paste stuffing and 20g of ham sausage.
Accessories: raw flour 100g, custard powder 25g, salad oil 10g, condensed milk 150g and bread crumbs 250g.
Seasoning: 50 grams of sugar.
Making:
1. Wash the sweet potato, peel it with a knife, cut it into thin slices, and steam it in a dish for about 20 minutes until it is cooked. After cooling, grind it into paste with a meat grinder and put it in a clean basin for later use.
2. Cut the ham sausage into short silk about 4 cm long for use; Cut the bean paste into cubes of about 10g.
3. Add glutinous rice flour, custard powder, corn flour and salad oil into the processed sweet potato paste and knead it into a uniform dough.
4. Divide the dough into small doses of about 65,438+0.5g and wrap them with bean paste stuffing. When harvesting, put in a ham sausage thread and knead it into loquat-shaped dough embryo by hand for later use.
5. Evenly wrap the flour embryo with a layer of condensed milk, stick a layer of bread crumbs, and slightly compact to form a raw loquat embryo for later use.
6. Soak and fry the prepared loquat embryo in an oil pan with a temperature of 30% hot oil until it is cooked. When the surface is light yellow, take out the drained oil and plate it while it is hot.
Features: crisp outside and tender inside, beautiful shape and realistic shape.
Tip:
1. If the sweet potato chips are not steamed thoroughly, there will be hard particles in the paste.
2. When frying raw loquat embryos, the oil temperature should not be too high or too low.
Ah mui carrot
Taste: sweet and sour.
Ingredients: 70g carrot and 40g yuanxiao powder.
Accessories: 6g butter, 5g green bamboo shoots, delicious ham sausage 10g, 6g mushrooms, 3g baking powder and 6g custard powder.
Seasoning: sugar 25g, vinegar 8g.
Making:
1. Peel carrots, wash them, steam them in a cage for 30 minutes until cooked, take them out and press them into radish puree for later use.
2. Mix jiaozi powder with cooked carrot paste, add butter, green bamboo shoots, ham, mushrooms, other auxiliary materials and seasonings, mix well, make radish, and steam in a cage for 10 minute.
Features: exquisite shape and rich nutrition.
Tip: The carrot puree should be squeezed carefully and mixed with Yuanxiao powder. It is not advisable to add too much auxiliary seasoning.
Cooking skills of cakes
Jianglong wonton soup
Flavor: ginger juice.
Ingredients: 80g fried skin.
Accessories: jiaozi meat 60g.
Seasoning: ginger 16g, salt 5g, monosodium glutamate 6g, chicken essence 3g, vinegar 10g.
Making:
1. After adding water to jiaozi meat stuffing, stir it clockwise by hand to make it fully absorb water, and then add seasoning for later use.
2. Take parchment, wrap it completely one by one, and put it into a pattern for later use.
3. Take a pot, add water to boil, and put it in wonton soup to cook for 4-6 minutes until cooked. Take out the wonton soup and put it in the hand bowl. It's delicious.
Features: Ginger juice is rich in flavor and complete in shape.
Tip: After water transfer, the stuffing is not fully stirred clockwise, which will make the draft of the stuffing poor and affect the tenderness of the meat.
Pineapple tart
Taste type: sweet and sour.
Ingredients: 500 grams of pineapple.
Accessories: yuanxiao powder 140g, custard powder 5g.
Seasoning: 30g of sugar and 8g of vinegar.
Making:
1. Cut the pineapple into very fine millet particles for later use.
2. Take Yuanxiao powder and custard powder, mix them with white sugar and vinegar, and mix them with pineapple granules to make pineapple-shaped raw embryos for later use.
3. Wash the pan, inject 2000g * * * oil, about 50g * * *, take raw pineapple embryos and fry them at 40% oil temperature until cooked.
Features: sweet and sour, crisp and fragrant.
Tip: Two-thirds of Yuanxiao powder is not boiled into a mature flour dough, so it can't be completely mixed with pineapple granules.
Tips for cooking spaghetti
Milk-flavored carrots
Taste type: milk fragrance.
Ingredients: 500 grams of glutinous rice flour and 200 grams of cooked carrot paste.
Accessories: milk yellow stuffing 300g, windmill powder 100g, butter 100g.
Seasoning: 50 grams of sugar.
Making:
1. Put glutinous rice flour, windmill powder, carrot paste, butter and sugar into a basin or put them on a noodle table, mix them evenly and rub them thoroughly, and knead them into smooth orange dough for later use.
2. Knead the dough evenly into strips of about 3cm * * * * * * and each dose weighs 20g * * *. Take the batter, wrap it with cream filling, knead it into carrot shape by hand, and insert a thin green stalk when collecting it.
3. Add salad oil to a clean pot and heat it to 40%. Add green embryo and soak until cooked. Take out the drained oil, pull out the vegetable stalks and insert the coriander stalks. Then load the plate.
Features: * * Soft glutinous, sweet aftertaste and realistic carrot shape.
Tip:
1. To make carrot puree, you should scrape the skin in advance and remove the tendons after steaming.
Don't have too much muddy water when cooking radish.
3. When frying raw carrot embryos, the oil temperature should not be too high.
Chicken Cai Li pancake
Taste type: salty and delicious.
Ingredients: seasonal fresh vegetables150g, chicken150g.
Accessories: 500g flour, 250g lard and 50g sugar.
Seasoning: salt 10g, monosodium glutamate 10g, chicken essence 10g, raw flour 50g, sesame oil 5g and ginger 5g.
Making:
1. Cut seasonal fresh vegetables and chicken into small pieces, add ginger and stir-fry into stuffing.
2. Make a crisp dough with flour, lard and sugar.
3. Take the crispy dough, wrap it with stuffing, and fry it in the pan until it is golden on both sides.
Features: dry and delicious, sweet and sour.
Tip: Keep pickles sour when frying fillings.