But I'm ashamed to say that Alice said she wanted to eat moon cakes filled with red beans and cheese. At that time, she said yes, but in fact, she didn't have any ideas. Later, she searched Google and couldn't find any relevant recipes ... this, this, this, but it has something to do with my face ... Anyway, I can't let my disciples down ~ ~ I had to make a cake behind closed doors and fix it myself. I didn't expect it to taste really good:) hohoho~~
Alice, I hope you like it.
Especially for pig's head white, Du Yan ice pool and bamboo MM.
And all the friends who like Fion West Point Paradise:) Without your support and encouragement, there would be no Fion today.
We have basically talked about the materials and methods before. You can have a look: the recipe of moon cakes includes ice crust and red bean paste, while the cheese stuffing is slightly modified on the basis of the production of milk emperor. The steps are basically the same.
Cheese filling:
Butter 15G (melted) millet flour 10G flour 10G custard powder 15G sugar 10G egg 1 condensed milk 15ml milk, 60ml cheese crumbs/Parmesan cheese.
Cheese filling method:
1, mix flour (corn flour+flour+custard powder), sugar and salt evenly.
2. Add eggs and cheese crumbs (1) and mix well.
3. Add the melted butter into (2) and stir well.
4. After the condensed milk and milk are mixed, add (3) and stir evenly.
5. Steam for about 6-8 minutes.
6. Rub it after cooling and put it in the refrigerator for later use.
PS, cheddar cheese can also be replaced by cheese powder, and Kraft's cheese powder is more common. But personally, I think it is salty, so I only need to put about 10G when using it.
Fion originally wanted to make the cheese stuffing look like salted egg yolk, which was especially round when wrapping the red bean stuffing, thinking that the cut side must be beautiful. 0 I accidentally overlooked that the cheese stuffing is soft, so it squashed when I pressed it -_...555 ...
0:45 | Add comments | Read comments (65) | Fixed links | Citation notice (0) | Write it down | Cookies, muffins, snacks
2005/9/8
Autumn Moon and Autumn Colors-Mooncakes with Ice Skin and Milk Emperor
First of all, emphasize that this moon cake has nothing to do with "litchi"! It's all because of mold. If I had known it was the word, I wouldn't have searched it. Alas ... (once again proved the abomination of online shopping) I still remember that a few weeks ago my mother asked me if I wanted to make moon cakes, and I replied to her, "Don't think about your daughter's omnipotence ~ ~". Now that I think about it, I can't help but feel a little proud and decide to give her a surprise tomorrow.
Su Dongpo once wrote a poem about Mid-Autumn moon cakes, which means reunion: "A small cake is like chewing the moon, with crisp and thick". However, compared with traditional Cantonese mooncakes, Fion prefers mooncakes with fresh and soft taste and much lower calories, which is especially suitable for people who hold high the banner of losing weight. hoho~~
Fion wants to give this work to the following good friends who can't spend the Mid-Autumn Festival with their families: Sammi &；; BB, ARC2 & Cao Cao, Dabai, Seline, Koike, Alice, McDull, Shushu, Michelle, Brother, Ya Dan and MSG ... I wish you a happy Mid-Autumn Festival in advance.
Ice skin material:
Flour 20G glutinous rice flour 40G sticky rice flour 40G sugar 40G milk 180ml condensed milk 80ml raw oil 30G
Milk emperor material:
Butter 55G (melted) millet flour 30G flour custard powder 40G sugar 55G eggs 3 condensed milk 45ml milk 250ml butter 20G (later stage).
Exercise:
Ice skin practice:
1, first mix flour (flour+glutinous rice flour+sticky rice flour) and sieve.
2. Put the raw oil, condensed milk, sugar, flour and milk into a mixing basin in turn and mix well.
3. Steam for 20 minutes. (/kloc-Open the batter once every 0/0 minute. )
3. Cool, knead and put in the refrigerator for later use.
Milk emperor practice:
1, flour (corn flour+flour+custard powder) and sugar are mixed evenly.
2. Add eggs (1), one by one, and mix well.
3. Add the melted butter into (2) and stir well.
4. After the condensed milk and milk are mixed, add (3) and stir evenly.
5. Steam in water for about 12 minutes. (At 6 minutes, turn on the whipped cream. )
6. Friction after cooling. (This step is very important. If you are lazy and don't knead, the milk emperor will have particles. )
7. Put it in the refrigerator for one night, then knead it with butter.
Mooncake practice:
1, take 30G dough with ice crust, clamp it up and down with two pieces of plastic wrap, press it down by hand, and roll it out with a rolling pin, so that the edge is slightly thinner.
2. Take 70G of hard milk stuffing, knead it into a ball, wrap it in a cake crust, roll it in cake powder, and put it into a cake mold to flatten it. Knock the mold to the left and right, then knock it in the middle, then knock it off, and sweep away the excess cake powder, so as to celebrate the Mid-Autumn Festival moon cake with iced skin.
3. Spray it with water mist, put it in the refrigerator and eat it at any time.
Please take Ann's thoughts to distant Chester. ...
PS，
1, this recipe can make about 10 moon cakes (20 mini moon cakes). Because molds are different in size, it is best to consider the amount of stuffing when making them. The test method can be to wrap the stuffing with fresh-keeping touch and put it in the touch position of moon cakes.
2. The raw oil for the shell material is preferably light-colored edible oil, such as salad oil. Do not use butter. (I used corn oil)
3. Cake flour refers to cooked glutinous rice flour. Roll a little cake powder before entering the mold to prevent sticking to the mold. If you can't buy ready-made cake powder, you can fry glutinous rice flour in an iron pot or heat it in a microwave oven for 2 minutes.
This cookbook is the result of Fion's own improvement after summing up several cookbooks. It is relatively simple, and the ice crust made is soft enough, so friends who like it can try it.
3:04 | Add comments | Read comments (125) | Fixed links | Citation notice (0) | Write it down | Cookies, muffins, snacks.
2005/9/4
Royal Charlotte (Charlotte Royal)
Royal Charlotte is a famous cake in Britain, which was born in17th century. It was created by the French pastry chef at that time and was dedicated to Queen Charlotte of England. This cake named after the queen looks like a crown, representing supreme power and dignity. Charlotte Royal is a kind of inverted cake, which is usually covered with finger cakes or egg rolls and then brewed.
Bavarian cream is a pudding dessert. Gelatine powder is added to milk and egg paste for solidification, then sweet wine is added, and the whipped cream or puree is put into a model for molding. Whether this dessert has anything to do with Bavaria (a city in southern Germany) is uncertain. But at that time, many French chefs were working in the official court of witters Bach family (Bavarian authorities), and they used fromage bavarois (.
In order to make a beautiful Charlotte Royal, Fion tried four times, and the upside-down bowl was changed one after another, and the cake rolled, cracked and rolled again ... I really realized what the pain and joy of making a West Point was. But that's the charm of handmade. Looking at beautiful works, I really can't help but be narcissistic.
Today, Fion presented this brand-new masterpiece to the lovely MM Shu Shu who is studying piano in Austria. Happy 22nd birthday to her.
Dear Shu Shu:
May your day be filled with warmth, love and happiness of others.
Materials:
Cake roll material: (a 24*27cm baking tray)
Low gluten flour 80G eggs 3 sugars 100G milk 15ml butter solution 30ml whipped cream.
Bavarian pudding material:
Egg yolk 3 sugars 75G fresh milk 400ml whipped cream 200ml gelatine 20G rum 40ml Yunna sesame oil 1 teaspoon.
Decorative materials:
Cream 100ml fresh fruit (such as raspberry) almond slices.
Practice: (ceramic/glass bowl, diameter 16- 18CM)
Cake roll practice:
1. Beat the eggs into a container, break them up with electric egg beater, add sugar at one time, and stir until the sugar melts.
2. Heat the container with water insulation (1), beat it with an egg beater at high speed until it is fluffy, and stop heating when you put it in your finger.
3. After stopping heating, stir for 2-3 minutes, and finally switch to low-speed foaming 1 minute. (This can eliminate large bubbles and stabilize the foam of the egg paste. )
4. Add low-gluten flour, roughly cut and mix with a rubber scraper, and then add milk to mix and stir.
5. Add butter solution, stir quickly, and pour the materials into the prepared baking tray.
6. Preheat the oven to 200 degrees, put the baking tray in the middle layer and bake for about 10 minutes. After baking, take out the cake and put it on a steel frame to cool.
7. Spread the whipped cream to 7, evenly spread it on the surface of the completely cooled cake, wrap it with plastic wrap, refrigerate for about 30 minutes, and slice it at the bottom of the bowl for later use.
Bavarian pudding practice:
1, beat the egg yolk and sugar evenly, cook the fresh milk with sesame oil, and then slowly mix in the egg yolk liquid.
2. (1) Pour it into the pot, cook it on low heat until it becomes thick, and let it cool.
3. Add gelatin powder to rum and heat it in water until it melts.
4. Pour the fish glue solution into the cooled milk paste (2) and stir evenly.
5. Beat the whipped cream to 6, and mix in (4) after distribution.
6. Pour the pudding stuffing into the bowl where the omelet slices have been laid, and then spread the remaining omelet slices on the surface of the stuffing. (In turn, it becomes the bottom of the cake. )
7. Freeze for more than 4 hours, demoulding and decorating.
PS, all materials must be room temperature. Other fillings can be used instead of Bavarian pudding, such as fruit Mu Si or cheese pudding. Because we can't buy beautiful fresh fruit for decoration, we use rubber candy instead. Kaka, the color is also very attractive.
22:00 | Add Comments | Read Comments (95) | Fixed Links | Reference Notice (0) | Record | Cake
2005/9/2
Peach and liqueur Mu Si cake
Today is the birthday of a beautiful colleague in the department. I've been clamoring for Fion's exclusive cake. Yesterday I also specially reminded: "I want a lot of fruit." ... "It must be beautiful!" .. "Can you make it bigger? More than a dozen people are eating. "
-_-||||| What have I become? I ...
I've been working overtime these nights, and the space hasn't been updated for several days, but for this reason, Fion fought until almost 1 point last night ... 555 ... In the morning, the demoulding decoration was tossed for a long time, and the DC was broken, and there was almost no electricity. I said, I'm going to be late ... I blame myself for lying in bed ... > "<
The cake has arrived at the birthday girl's hand, exclaiming, "What a handsome boy!" .. another sweat, what is this evaluation-
The ensuing side effects ...
Colleague A: "You didn't send me for my birthday last time. It's not fair. You have to make one for me. "
Colleague B: "Wow, I'm going to your place to learn how to make cakes. I really want to make it for my boyfriend ... "
Colleague C: "Why didn't I know you had expertise in this field?"
… ..
I slipped back to my seat and knocked on these helpless words .. (actually, I was stealing this joy from my heart, Kaka)
Material: (6-inch cake mold)
Fresh peach meat 200G cream cheese 100G eggs 1 peach liqueur/baili liqueur 50ml fish meal 20G fine sugar 40G sweet cream 200ml yellow peach (canned), and a proper amount of roasted almond slices (for decoration).
Exercise:
1, the peach meat is mashed with a blender;
2. Heat cream cheese with sugar until soft and smooth, then add peach puree and stir well;
3. Beat the eggs into the bowl, slowly add them into (2), and beat well with electric egg beater.
4. Soak the gelatin powder in peach liqueur for three minutes, put it in water and heat it until it is completely melted; (Don't heat it for a long time, otherwise it will weaken the coagulability of fish glue powder)
5, (4) adding into (3) and uniformly mixing;
5. Send the sweet cream to the sixth distribution (slow flow state) and mix it twice in (4).
6. Pour the Mu Si stuffing into the movable cake mold ring at the bottom (the bottom is wrapped with plastic wrap to prevent Mu Si liquid from leaking), smooth the surface with a spatula, and refrigerate for at least four hours.
Decoration:
Slice the yellow peach pavement, brush it with mirror pectin, smear a proper amount of syrup on the edge, and pat the baked almond slices.
PS，
1, this time due to time constraints, we didn't add a piece of cake as the base. If you want to make sponge cake to improve the taste, you can refer to: Mango Mu Si Cake?
2. Remove the ingredients of liqueur and add 150ml yogurt to make peach yogurt cake. In addition, you can try to use other fruits, but it is best to choose soft and ripe pulp.
3. The cream used for flower mounting must be 10 distribution, that is, it is completely solid, so as to extrude a solid and beautiful flower ball.
The mirror pectin I use is ready-made, which can increase the color of fruit. If not, you can use apricot jam diluted with a little water instead.
8:59 | Add comments | Read comments (64) | Fixed links | Reference notice (1) | Write it down | Cake
2005/8/29
The irresistible sweet and smooth taste-cream puffs
Cream puff is called cream puff because it looks like cabbage.
Fion first ate puffs when he just went to college (that was a long time ago). His first feeling at that time was: I was shocked! It turns out that there are so delicious things in the world that people can't stop biting them. The sweet and fragrant custard melts in your tongue with crispy puffs, and the smell of milk lingers in your mouth for a long time, especially in hot summer, the frozen custard is as smooth as a milkshake ... This is really Fion's favorite dessert. Even if the weight sounds an alarm, you can't help but buy a puff to taste and take a bite. .....
Being able to sit quietly at home and taste the crisp taste just baked is the charm of handmade West Point! Since we have formed a strategic partnership with the oven, this popular snack can also be DIY.
On this sunny weekend morning, Fion received a visit from a good friend with carefully baked puffs. A cup of tea and a plate of crispy and sweet puffs are slowly enjoying this casual and relaxed feeling.
Materials: (20 copies)
Powder puff material:
Low-gluten flour 60G butter 60G water 100ml 2-3 eggs (as the case may be).
Casta sauce material:
Egg yolk 3 sugar 60G milk 300ml Yunna sesame oil 1 teaspoon low-gluten flour 45G butter 20G cherry wine/rum 1/2 teaspoons whipped cream 75ml.
Decorative materials:
Candied chocolate (sauce), chopped almond slices, strawberry/apricot sauce, each in moderation.
Exercise:
Make cheese sauce first, which can be frozen in advance.
Casta sauce method:
1, put the egg yolk and sugar into a pot, stir and mix with a manual eggbeater, and then add the sieved low powder to stir and mix.
2. Add Yunna sesame oil to the milk, cook until it is about to boil, slowly pour it into (1) from the fire and stir;
3. Pour the mixed (2) back into the pot and cook it with low heat. The bottom of the pot is easy to paste, so keep stirring and mixing with a wooden spoon until it is sticky. (When the noodles are boiled, mixing is faster. )
4. Add butter and wine and cool.
5. After completely cooling, add 6% fresh cream and stir. Refrigerate for later use.
Powder puff practice:
1, add butter and water to the pot, boil over medium heat, and then turn to low heat;
2. Add the low powder into the pot at one time, stir and mix quickly with a wooden spoon to avoid burning, and then leave the fire;
3. Beat the eggs into the bowl one by one (placed separately), first add one egg and stir with a wooden spoon. When the material is soft, add the second egg. Adjust the amount of the last egg according to the hardness of the material. (the criterion is: scoop up the batter with a wooden spoon and then tilt it, if it can drip slowly. Soft and hard can't expand to look good, so adjust the hardness according to the amount of eggs added at last.
4. Put the materials in (3) into paper bags, and use baking paper to extrude a circle with a diameter of about 3cm on the baking tray. (Because it will swell after baking, leave enough space for extrusion in advance. )
5. Touch your fingertips with water, gently press the tip of the dough and spray water on the whole material with a sprayer.
6. Preheat the oven to 200 degrees, put it in the middle layer and bake for 15 minutes. When it swells and discolors, the temperature is reduced to 180 degrees and baked for 10 minutes. Never open the oven door when baking.
Modify:
1, cut the freshly baked puffs in half with a knife, squeeze the frozen cheese sauce into the hollow puffs with paper bags, cover the other half of the puffs, and sieve with powdered sugar;
2. Melt the chocolate in water, dip it in the top of the puffs, or coat it with a layer of jam (your choice), sprinkle with roasted almond slices for decoration, then cross-cut it and squeeze it into the custard sauce.
PS，
1, the most important step in making puffs is to boil butter and water. You can't cook flour without cooking, but if you add egg liquid to the dough when the temperature is not enough, it will definitely not work. Never use a pot that is too flat and wide, it is easy to explode. It is recommended to use a small soup pot or a milk boiler.
2. Baked puffs must be eaten hot, otherwise the pastry outside will soften quickly after cooling, and the taste will be greatly reduced. You can also use sweet cream instead of cheese sauce, and you can squeeze it in eight minutes until it bubbles.
3, puffs change a lot, you can play freely. Common ones are long "Claire", gorgeous and noble "Swan Puff" and so on.
8:38 | Add comments | Read comments (92) | Fixed links | Citation notice (1) | Write it down | Cookies, muffins, snacks.
2005/8/26
Rosemary oatmeal cookies (Rosemary oatmeal cookies)
Rosemary's flower language is to retain memories. ..
There is a famous saying in Shakespeare's Hamlet: "Rosemary is to help you remember, dear, please keep it in mind."
Fion knows what it's like to love someone, and she also knows the sadness of not being with the person she likes. ..
"If you have to answer today, it must be a sad answer ... Waiting is a heavy burden ..."
"You will find your Mr. He. Don't be sad, you are still young, and there are still many things ahead. "
……
Many times feelings are like this, because I can't bear to part, so don't see you again.
I hope the next person to receive this gift is someone who deserves the love of my life.
Before that, I will send it to all my friends who care about me, including you who are reading this log.
The special fragrance of rosemary and clusters of small flowers are symbols used by ancient lovers to represent "till death do us part". Its rich fragrance has a refreshing effect. It is said that it can enhance memory and treat headache and migraine.
This healthy biscuit, with well-known oats and honey, makes full use of the grace of nature, and its plain taste makes people feel comfortable.
Materials:
Low-gluten flour 1 10G unsalted butter 10G honey 1 teaspoon fine sugar 75G oats1/0g rosemary (dry) 2 teaspoons.
Exercise:
1, put butter, honey and fine sugar in the pot, melt the butter with low fire, then remove it from the fire, pour it into a mixing basin, and mix and stir until it is soft and creamy;
2. Add the sieved low flour, oat and rosemary into (1), roughly mix the materials with a wooden spoon or hand, and knead into dough.
3. Wrap the dough with plastic wrap and roll it into a cake about 0.3cm thick; If it is too soft, you can put it in the refrigerator to sober up. )
4. After molding with a cookie mold with a diameter of 5CM, put it on a baking tray covered with butter paper at appropriate intervals.
5. Preheat the oven 180℃ and bake the middle layer for 20 minutes (until golden brown).
PS, oatmeal should be cooked quickly (not ready-to-eat), and the taste will be better. If you don't have a cookie mold, you can knead the dough into balls the size of walnuts by hand, put them on a baking tray and press them into oblate circles with a diameter of about 5cm by hand. The cookies made by this recipe are not too sweet, but they are very fragrant. If you like something sweeter, you can add a teaspoon of honey. If there is no salt-free butter, you can also use ordinary butter, but salt-free butter is relatively healthy.
8:5 1 | Add comments | Read comments (7 1) | Fixed links | Citation notice (0) | Record | Cookies, muffins, snacks.
2005/8/23
Get what you want-Portuguese egg tart
When Fion was a child, he liked to eat sweet and crisp egg tarts, especially those freshly baked. The crispy shell is filled with soft and moist stuffing, and the milk in the egg is full of flavor, sweet but not greasy, smooth but not astringent. That feeling is really delicious! When I grew up, I fell in love with Portuguese egg tarts with strong caramel flavor, especially the layered pastry, which fully protected the egg stuffing, but it would not dilute the smoothness of eggs and the aroma of milk because of its thickness. Although the taste is layered, it pleases my taste nerve to the greatest extent ~ ~ (pleasant aftertaste) ... Today, when the baking age is almost one year, Fion can finally get what he wants and eat fresh and hot Portuguese egg tarts at home.
Tart skin material: (12 pieces)
Low gluten flour 200g butter100g egg yolk 50g sugar.
Egg filling:
Egg yolk 3 whipped cream 100ml milk 80ml condensed milk 1 teaspoon sugar 30G.
Sour skin practice:
Tart skin is generally divided into crispy skin and crispy skin. Crispy crust is relatively simple to make. Although the crispy skin is made of the same material, the manufacturing process is much more complicated. Because it is the first time, Fion chose the brittle method with low failure rate:
1, sieve the low-gluten flour once, put it into a mixing basin, add sugar, and stir evenly with a wooden spoon;
2. Cut the butter into coarse grains, put it in (1) and knead it into loose powder by hand;
3. Add an egg yolk and knead it into dough by hand;
4. Wrap the dough with plastic wrap and put it in the refrigerator 1 hour (and then use this time to make egg stuffing)
5. After taking out the dough, divide it into 12 pieces evenly, take a piece and flatten it slightly with your palm, then put it into the egg tart mold, and push the dough from the bottom of the mold to the edge of the egg tart. The bottom of the egg tart should be thin and the edges should be thick, so that the egg tart tastes delicious. )
6. Make a few holes in the bottom of the egg tart with a fork and sweep the yolk on the side for later use. If you don't sweep the yolk, the baked side is white and ugly. )
Egg stuffing method:
1, put all the materials except egg yolk into the pot and heat and stir. (Don't cook)
2. After cooling slightly, add the egg yolk and stir well;
3. Pour the egg stuffing into the egg tart mold with a spoon for just 8 minutes;
4. Preheat the oven to 200 degrees and bake for 20-25 minutes. Please master it yourself, mainly depending on the color, just brown. )
Another big close-up ~ ~ golden brown, really delicious. I ate it and blew it twice as soon as I got out of the oven.
PS, the baked egg tart should be eaten as hot as possible, and the cold egg tart will be a little disappointed ~ ~ that is, use the oven or microwave oven to heat it, because the tenderness of the egg will be greatly reduced, just like the feeling that the custard is too hot. Fion flew home to honor his parents Kaka, and praised himself as a father who never eats sweets. It was delicious ~ ~ Hehe, it was really satisfying ~ ~
1 1:36 | Add comments | Read comments (87) | Fixed links | Reference notice (2) | Record it | Factions, tarts
2005/8/20
Almond chocolate snowball
I got up early to do it. I am used to getting up after 7 o'clock every day, and I don't sleep much on Saturdays. Besides, my cousin will come over later, so I must do something to welcome this young man. This snowball formula is simple and suitable for lazy people, haha.
Material: (about 15 snowballs)
Low gluten flour 75G sugar-free cocoa powder 10G crushed almonds 40G (crushed raw almonds) butter 65G (softened at room temperature).
Sugar powder 25G
Decoration: Appropriate amount of powdered sugar (except weight)
Exercise:
1. Put the butter and powdered sugar into the container, pick up the eggbeater and stir the butter until the color becomes lighter. A little fat, but not too fat. Add chopped almonds and stir well.
2. Mix the flour and cocoa powder and sieve, then sieve (1). Press and mix evenly with a rubber knife.
3. Spread (2) on the plastic wrap, press it to a thickness of 0.5cm, wrap it with plastic wrap and put it in the refrigerator 1 hour, so that the dough is stable and easy to operate.
4. Preheat the oven to 180 degrees. Spread the baking paper on the baking tray.
5. Take the dough out of the refrigerator. Wait a few minutes. Cut the dough into small pieces (you can cut it into strips, roll it into sticks and then cut it). After cutting, gently circle it with your hands. Set the plate. Cookies should be at least 3 cm apart. Bake in the oven for about 15- 18 minutes (depending on the size and thickness of dough, please adjust it yourself).
6. Take out the baking tray. Sprinkle powdered sugar while it is hot. After the cookies are cold, powdered sugar won't stick easily. ) After dusting with powdered sugar, move the biscuits into the biscuit space. (Because the backing paper without cookies will also be sprinkled with powdered sugar when it is sprinkled with powdered sugar. ) Let the bottom also be stained with powdered sugar.
PS, this chocolate snowball formula has a high proportion of butter, so it can be melted while it is hot. You can turn cocoa powder into coffee powder and make coffee snowballs. You can also replace the broken almonds with your favorite nuts, such as walnuts, peanuts and cashews. If you use raw nuts, you must roast them first (130 degrees for 30 minutes).
9:28 | Add a comment | Read a comment (50) | Fixed link | Citation notice (0) | Write it down | Cookies, muffins, snacks
2005/8/ 17
Coconut milk frozen cake
Mango coconut milk west is a famous dessert in Hong Kong, which has become popular rapidly in Guangdong in recent years. After kissing in "Xu Liushan" dessert shop, Fion has always been infatuated with mango, coconut milk, flower milk and sago ... (Yes, once he ate two bowls and filled three bowls, Kaka) Today, Fion is going to make a big transformation of mango milk west. ..
Materials:
Two mangoes (about 500G) sago 30G coconut milk 70ml egg yolk 3 sugars 20G sweet cream 80ml Geely powder 15G water 40ml.
Practice: (6 inch mousse ring)
1, the sago is boiled in boiling water 1 min, covered and baked for 60 minutes until it is transparent, and then crossed the cool river for later use;
2. Add sugar to the egg yolk until the color is white;
3. Cut one mango into pieces, put the other mango into a blender, add coconut milk and stir it into a paste;
4. Add sago, mango granules and mango puree from (3) into (2) and stir evenly;
5, adding gelatin powder into water, stirring, dissolving in hot water, then adding into (4), and stirring evenly;
6. Beat the sweet cream into soft ice cream, add it into (5) and stir well. Pour into Mu Si Circle and refrigerate overnight.
Decoration:
Put in your favorite fruit. Decorate with flowers. I used mango granules. (Extra weight)
PS, Mu Si rings should be wrapped with plastic wrap, otherwise the stuffing will leak out. Cover the edge with a hot towel when demoulding, and then lift it gently. If you want to make mango raw milk, just make 1, 3, 4. This dessert was originally made of flower milk and coconut milk, but I think coconut milk tastes stronger. I gave it to my cousin as a birthday present, but she ate it without taking a few bites.
15: 1 1 | Add a comment | Read the comment (62) | Fixed link | Reference notice (0) | Write it down | Dessert, pudding, ice cream.
2005/8/ 14
Sweet and sour is me-mango ice cream.
Mango is the embodiment of dessert by nature, at least that's what Fion thinks. After pudding and Mu Si cake, Fion is going to challenge ice cream with mango this time ~ ~ It's the first time to make it, and it's a great success! My own ice cream tastes the happiest:)
Materials:
Mango 350G egg yolk 2 egg whites 2 sugars 20G+20G yogurt 150ml sweet cream 200ml.
Exercise:
1, mango meat and yogurt are mashed with a blender;
2. Beat egg yolk and 20G sugar until foaming, and add (1) mango puree;
3. Add 20G sugar into the egg white, beat until it is wet and frothy, then add it into (2) and stir evenly;
4. Beat the sweet cream until it is wet and frothy (flowing slowly), add (3), stir it evenly, pour it into a container and freeze it for about 2 hours;
5. Take it out of the refrigerator, stir it evenly with a manual egg beater, and then put it back in the refrigerator, and repeat it every hour (5 times in total);
6. Freeze for one night and you can eat it.
PS, as long as you stir the frozen ice cream a few times, it will become thick and delicious, which is incredible.
15:4 1 | Add a comment | Read the comment (40) | Fixed link | Citation notice (2) | Record it | Dessert, pudding, ice cream.
2005/8/ 1 1
I wish you all a happy Tanabata! Send sweet baked sago pudding with acacia beans:)
Today is the day when Yong Dong meets the Seven Fairies. This is the annual Valentine's Day in China. Of course, I want to eat dessert to congratulate me ~ ~ Hee hee, it is best to taste it with my beloved, but GG in Fion hasn't appeared yet, so now Fion will eat it for him, Kaka.
Most love's pudding family has added a new member, exquisite red bean paste sandwich with refreshing sago, and a soft and smooth pudding for intimate contact. Wow ~ ~ This is the sweet taste.
Pudding filling: (2 people)
Sago 25G flower milk/fresh milk 250ml fine sugar 25G butter 10G egg yolk 2 custard powder 20G red bean paste.
Pudding filling method:
1, put sago in boiling water, cover it with boiling water 1 min, then turn off the fire and let it stand for about 1 hr until it is completely transparent. Take out the supercooled river water and drain it for later use.
2. First dissolve custard powder with a little flower milk, then add the remaining milk, sugar, sago and butter, and cook on low heat until it thickens;
3.(2) After cooling slightly, add egg yolk and stir evenly;
3. Put half of the stuffing into the baking cup, fill in the right amount of red bean paste, and then fill up the rest of the pudding stuffing;
4. Preheat the oven at 200 degrees 10 minute, put hot water in the baking tray, and steam in the baking cup for 30 minutes until golden brown.
Red beans, also called acacia beans, are mostly Chinese snacks made of red bean paste. Generally, you can buy canned or soft-packed ready-made red bean paste in the supermarket. But of course, the best thing is to do it yourself. Fion's first bean paste was very successful, so friends who are not afraid of trouble can have a look. The formula is as follows:
Red bean paste material:
Acacia ormosia 100G sugar 50G maltose 1 spoon.
Red bean paste practice:
1. Put the red beans into a small pot, inject about 3 times of water, turn off the heat after boiling, and continue to cook until the red beans are cooked and rotten, which takes about 3 hours. Stir occasionally during the period, and then add water when the water boils. I cook in a vacuum oven, which is very convenient and can save stirring. )
2. Mud it twice with a juicer, then filter it with a filter screen, rinse the filter screen, filter the new bean paste, and so on until the bean paste is completely filtered.
3. Pour the filtered bean paste into a wok, stir-fry over medium heat until the water content decreases, then add sugar and maltose, stir-fry evenly and let it cool.
PS, this kind of sweet and cold food is ok, but hot food is more fragrant and slippery. Custard powder is a kind of mixed seasoning, which is light yellow powder, with rich milk and fruit fragrance. It consists of loosening agent, stabilizer, milk powder and starch. It can be bought in the large baking raw material market. If you can't find custard powder, you can't use ordinary corn flour (corn starch) instead, because the stuffing cooked with corn flour will come out once it is cooled.
14:22 | Add comments | Read comments (50) | Fixed links | Reference notice (0) | Write it down | Dessert, pudding, ice cream.
2005/8/9
Mango yogurt pudding (mango yogurt pudding)
When yogurt meets mango ...
Fion, who loves mango, decided to carry mango West Point to the end. Hoho^^ added the second favorite yogurt (yogurt) this time, and the delicious index ★★★★★★★★ ★! !
Yogurt contains lactic acid bacteria, which helps to promote the absorption of nutrients in the intestine and also reduces blood pressure and cholesterol. With sweet mango, I can't stand it ... Fion almost ate it as a meal ~ ~
Materials:
Pure/mango yogurt 150ml fresh milk 250ml mango meat 350G sugar 75G water 75ml gelatin 20G
Exercise:
1. Put the gelatin powder into water, wait for 3 minutes, then put it into a small bowl filled with hot water, add water and heat it, and stir it with a spoon until the gelatin powder is completely dissolved;
2. Cut the mango horizontally, cut the mango meat into small squares with a knife tip, and then lift the meat with a metal spoon;
3. Pour mango meat and yogurt into an electronic blender and stir;
4. Heat the fresh milk and sugar with slow fire until the sugar is completely dissolved (don't boil), and turn off the fire;
5. Mix fresh milk with chopped mango in step (3), add gelatin powder solution and mix evenly;
6. Pour into the pudding mold and put it in the refrigerator for freezing;
7. After the pudding is demoulded, it can be decorated with fresh fruit/jam.
PS, cover the edge of the mold with a hot towel for a period of time before demoulding, which is more convenient for demoulding. It is best to use a detachable pudding mold, but remember to use a protective cover.