Near Tomb-Sweeping Day, many friends have the habit of doing group worship. Share it with everyone. Parents who like it may wish to do it ~
First course: green meatballs with egg yolk and fluffy stuffing.
Youth League is a popular seasonal food in Jiangnan area during Qingming period. From the appearance color to the taste, it is filled with the breath of spring. It looks as blue as jade. It tastes fragrant and smooth, and it is also mixed with a touch of grass. The more you chew, the better it tastes.
Common green meatballs include bean paste stuffing, black sesame stuffing, vegetable meat stuffing and so on. Next, I'll introduce you to the online celebrity style-the method of filling green balls with egg yolk and minced meat. From stuffing to epidermis, introduce it in detail. Parents who like it may wish to try it ~
Specific production method
Step 1: Prepare the ingredients.
Epidermis: 200g glutinous rice flour, 20g corn flour, 20g sticky rice flour, 20ml vegetable oil, 20g sugar, and proper amount of wheat green juice or spinach juice.
Filling: egg yolk150g, floss150g, sweet salad dressing.
Step 2: Start making stuffing first. Put the yolk in a preheated oven, heat it up and down at 180℃, bake it for about 12 minutes, and take it out to cool. In this step, you can also steam the egg yolk in a steamer for 10 minute, and then let it cool for later use.
Step 3: Crush the yolk with a spoon. (In this step, you can also put the yolk in a fresh-keeping bag and crush it with a rolling pin. )
Step 4: Take a large basin and put the mashed egg yolk, meat floss and salad dressing into the basin in turn, as shown in the figure.
Step 5: put on disposable gloves, stir the stuffing evenly, and then knead it into a ball, as shown in the figure, and the stuffing is ready. (The salad dressing can be added bit by bit until it can be caked. )
Step 6: Start mixing the dough. Take an empty basin, put glutinous rice flour, sticky rice flour, sodium sulfate, sugar and oil in turn, and then add wheat green juice bit by bit.
Step 7: Knead the dough with moderate hardness, as shown in the figure, and then cover it with plastic wrap for later use.
Step 8: Divide the stuffing into 12 equal parts, each part is about 35g, and then round it.
Step 9: Take about 40 grams of dough and put it in your hand to round it, as shown in the figure.
Step 10: Press a small nest in the middle of the dough with your thumb and knead it into a bowl. Next, take a filler and put it in, as shown in the figure.
Step 11: Push the dough up a little with the tiger's mouth position of the other hand, as shown in the figure. Until your mouth closes, and then it becomes round. In this way, a green ball was wrapped.
Step 12: As shown in the picture, all the youth leagues are wrapped up. Put the wrapped green meatballs into the steamer, and lay a layer of oil paper under the steamer to prevent them from sticking to the pot.
Step 13: Put the whole plate of green balls in a steamer or steamer and steam for about 15 minutes until the green balls are mature (if the green balls are large, the steaming time should be appropriately extended). The steamed dough can be coated with a thin layer of cooking oil, which can make the dough oily and dry.
Step 14: Go to the table and start ~
Say a few more words
1, green dough, usually mixed with wormwood juice or wheat green juice. If not, you can also change it to spinach juice, which is as green and particularly attractive, but it tastes a little worse.
2. The ratio of glutinous rice flour, corn flour and sticky rice flour is usually 10: 1: 1. If there is no corn flour and sticky rice flour, glutinous rice flour can also be used.
3, the cooking oil in the dough is replaced by lard, which tastes better.
4. In the stuffing, the ratio of salted egg yolk to meat floss is 1: 1. Salted egg yolk does not need to be too broken. It has some coarse grains and will taste better.
If you can't finish eating the green balls at one time, you can wrap them one by one with plastic wrap. Usually it can be stored at room temperature and eaten within 1-2 days.
Second course: steamed cakes with black rice.
This cake uses black rice flour instead of flour. After steaming, it is dark, and every bite of rice is rich, especially attractive and nutritious.
Specific production method
Step 1: Prepare the ingredients. 4 eggs (medium size), 60g of black rice flour, 20g of corn starch, 40ml of corn oil, 40ml of clear water, 70g of sugar and a little lemon juice.
Step 2: Separate the egg white from the yolk.
Step 3: Put the corn oil and water into the egg yolk in turn and stir well. Then sift the black rice flour and corn starch, put them into a pot and stir them evenly, as shown in the figure.
Step 4: Add a few drops of lemon juice (or white vinegar) to the egg white, and then beat it with electric egg beater until it looks like a fish eye. Next, put the sugar into the egg white three times until the egg white can pull out a short and upright corner.
Step 5: Put the beaten egg whites into the batter three times, and mix well every time.
Step 6: As shown in the figure, it looks completely mixed.
Step 7: Pour the cake paste into an 8-inch cake mold, as shown in the figure. Then pick up the mold and shake it twice on the table to shake out the bubbles.
Step 8: put the mold in a steamer or steamer for 60 minutes.
Step 9: After steaming, take out the upside-down buckle and let it cool, then demould and cut into pieces.
Say a few more words
1, I use ready-made black rice flour, and parents can also use a cooking machine to grind black rice into powder. It is ground at home, so be sure to sieve it before using it.
2. Add some corn starch to make the cake taste softer.
Clear water can be replaced by the same amount of milk.
4. If you steam in a steamer, put water on it.
5. When steaming, if the lid of the steamer is easy to drop water, be sure to cover the mold with a plate or high-temperature plastic wrap.
The third way: cranberry yogurt cake
This snack tastes a bit like cheesecake, with moist mouth and sweet and sour dried cranberries. Every bite is layered and especially delicious.
The most special thing is the practice, which is very, very simple. Just stir a few ingredients and steam them in a pot, which is very convenient.
Specific production method
Step 1: Prepare the ingredients. 400 ml of yogurt, 3 eggs, 80 grams of low-gluten flour, and appropriate amount of dried cranberries.
Step 2: Chop the dried cranberries, as shown in the figure.
Step 3: Put the yogurt and eggs into the basin and mix well.
Step 4: Put the flour into the basin and stir until there is no graininess.
Step 5: Put the cut dried cranberries into a basin and stir well.
Step 6: Take a square container and lay a piece of oiled paper on the bottom. (This is to facilitate demoulding after steaming. )
Step 7: Pour the stirred batter into a container, as shown in the figure. Then, cover with high temperature resistant plastic wrap.
Step 8: put it in a steamer or steamer, and steam for about 35 minutes after SAIC.
Step 9: steam and cool, peel off the film, tear off the oil paper below, and cut into pieces to eat.
Say a few more words
1, it is best to choose the thicker yogurt.
2, according to the size and thickness, increase or decrease the time appropriately.
When steaming, you can cover a plate on the container instead of plastic wrap.
4. When demoulding, you can draw along the edge with a knife, and then the cranberry yogurt cake can be easily poured out.
5. It tastes better when eaten after refrigeration.
The fourth way: original steamed cakes
Compared with the baked cake, the original cake made in this way is more moist and soft, tastes rich in egg fragrance, is elastic and very delicious.
Specific production method
Step 1: Prepare the ingredients. 5 eggs, low-gluten flour 120g, sugar 80g, corn oil (or butter) 40g.
Step 2: Sieve the flour in advance for use.
Step 3: Put the eggs and sugar into the basin.
Step 4: Start high-speed mixing with electric egg beater. Slowly, the color of the egg liquid will become lighter and lighter, and the texture will become thicker and thicker.
Step 5: Beat until the eggbeater is lifted, and the texture of the dripped egg paste will not disappear immediately. (The whole journey takes about ten minutes. )
Step 6: Put the flour into the egg paste and mix it evenly from bottom to top. (If you are not very skilled, you can add flour three times. It's easier to mix. )
Step 7: Pour the corn oil into the batter and stir well, and then the cake batter will be stirred. (When stirring, be gentle and don't circle, otherwise it will easily defoam and affect the taste of the cake. )
Step 8: Pour the cake paste into the mold, as shown in the figure.
Step 9: Cover the mold with a layer of plastic wrap, as shown in the figure.
Step 10: put it in a boiling water pot, then cover the pot and steam on low heat 1 hour. After steaming, take out and tear off the plastic wrap, turn the cake over and let it cool.
Step 11: demould, cut into pieces, and serve.
Say a few more words:
1. This cake is made with reference to sponge cake. In the whole process, the whole egg is the key. Parents are advised to make it with electric egg beater. If not, give this glorious and muscular task to the male compatriots.
2. Because it is steamed, the mold is covered with a layer of plastic wrap, so don't put too much cake paste in the mold. I steamed two cakes, one 8 inches and the other 6 inches.
3. Cover the mold with a layer of plastic wrap to prevent the water dripping from the cover from falling into the cake and affecting the effect of the cake. It is recommended to use high-temperature plastic wrap, which is more reassuring. If the flexible bottom mode is used, it is suggested that the bottom of the mold be wrapped with plastic wrap for better effect.
Corn oil is added to the cake because it has no special taste. If you don't have corn oil at home, you can replace it with the same amount of cooking oil with less taste. If you use butter, be sure to melt it before using it.
The fifth road: cranberry yam cake
This kind of cupcake is easy to make, just steam yam. It tastes soft and glutinous, sweet and sour, and has a fragrant aftertaste.
Specific production method
Step 1: Prepare the ingredients. 2 yam, 30g cranberries, 5g sugar and 20g glutinous rice flour.
Step 2: Peel and steam the yam. (It is recommended to wear gloves when peeling and cleaning yam to avoid itchy fingers. )
Step 3: Press the steamed yam into mud with a spoon.
Step 4: In order to make the yam cake taste better, it is recommended to sieve the yam mud once.
Step 5: Chop the cranberries, then put them into the yam mud with white sugar and stir well. (If it is drier than yam mud at this time, you can put a little milk properly. )
Step 6: Put the glutinous rice flour into the pot, stir-fry with low heat until the color is slightly yellow and cooked, and turn off the heat. Stick fried glutinous rice flour on the surface of yam cake to prevent adhesion in later modeling. )
Step 7: Divide the yam mud into uniform small doses, as shown in the figure.
Step 8: Choose your favorite mold and press out the shape. Before putting it into the mold, pat a thin layer of cooked glutinous rice flour on the surface, otherwise it will stick to the mold. )
Sixth Road: Yogurt Purple Potato Cake
This is a snack that can also be eaten during weight loss. Purple sweet potato has a low calorie per 106 grams of calories 106 calories and a strong sense of fullness. Can be eaten instead of staple food during weight loss. Press the steamed purple potato into mud, and add some yogurt, so that the snacks taste soft and delicate, soft and sweet, and especially delicious. Also, I have to mention the production method, just a few steps, very, very simple, just use a household steamer. You can say that you have to do it after reading it.
Specific production method
Step 1: Prepare the ingredients. 500 grams of purple potato, 40 ml of yogurt.
Step 2: Peel the purple potato and cut it into small pieces, then steam it on a steamer until it can be easily pierced with chopsticks.
Step 3: Take out the steamed purple potato paste, put it into a pot, press it into paste with a spoon, as shown in the figure, and then let it cool.
Step 4: Put the yogurt into the purple potato paste and stir it evenly.
Step 5: Mix the purple potato and yogurt as shown in the figure.
Step 6: Divide the purple potato evenly into 8 equal parts, then round it, and then press it into a mold to make a favorite pattern.
Step 7: Go to the table and start.
Say a few more words
1, the yogurt I used is thicker. In addition, the water absorption of purple potato is also different. You can add yogurt bit by bit. Don't put too much at a time, it will be difficult to master the hardness.
2. Purple sweet potatoes must be steamed until they can be easily pierced with chopsticks.
3, you can also mash the purple potato with a cooking machine, which is more delicate.
4. Purple sweet potato will stick to the mold when it is pressed into a pattern. In order to prevent sticking, a thin layer of cooked oil can be coated on the surface of purple potato, and then put into the mold. Cooked oil is cooking oil heated to 40% to 50% heat and then cooled.
5, refrigerated for two hours, the taste is better.