Ingredients: (9-inch cake plate can make 2 copies)
200g low-gluten flour butter 1 00g fine sugar 40g water1tablespoon (15ml) eggs and a cherry in syrup.
Exercise:
1) Pour the low-gluten flour into a large bowl.
Add butter and fine sugar, and knead with your paws into uniform granules. Pour in the broken eggs and water, knead into dough, put it in a fresh-keeping bag, or seal it with plastic wrap.
2) Put the wrapped dough in the refrigerator for one hour and then take it out. Sprinkle a little flour on the chopping board, roll it into dough, put it in a baking tray, gently arrange the dough on the edge and flatten it, remove the excess part, and punch holes in the bottom with a fork to prevent the bottom from preheating and bulging when baking.
3) Put a piece of baking paper on the dough, then put a ballast (I didn't, just put a small baking mold and green beans), preheat the oven, put it at the bottom of the oven and bake at 200 degrees for 20 minutes.
4) After taking out, take out the pressed objects and baking paper, add sugar to soak the cherries, and continue baking for 10 minute.
Super wordy:
* * If you can't buy canned candied cherries, you can make them yourself at home. The method is as follows:
Raw materials:
450g sugar, 50g water, lemon juice 100ml, starch 1 teaspoon (5ml), 1 spoon (15g).
Exercise:
A, mixing cherries with white sugar, pickling for 2 hours, and pouring out the sugar juice oozing from the pickled cherries.
B, pour cherry sugar juice, water, lemon juice and starch into a pot, pour them into a bowl after boiling over high fire, and then mix them with cherries to make them soak in sugar.
sponge cake
material
5 cups of japonica rice, turbid wine, sugar, hot water and salt.
* Seasoning: jujube, cockscomb, tremella and black sesame.
Exercise:
(1) Soak japonica rice in water at 20℃ for 8 hours, take it out and grind it into flour.
(2) Mix 100 glutinous rice flour with 10% white sugar, 15% turbid wine and 45% water, and ferment at 30℃ for 8 hours.
(3) Peel and shred the jujube for seasoning, pick the cockscomb leaves, wash them out, and fry them with black sesame seeds.
(4) Put the mixed flour into a sponge cake rack or steamer with clean linen, and add jujube, cockscomb leaves, black sesame seeds and tremella as seasonings.
(5) When steaming, start steaming for more than 20 minutes. After cooling, it is cut into diamonds and quadrangles.
Bakpia
Mung bean cake is made by seasoning ground mung beans with salt and adding shredded pork, mung bean sprouts, bracken and shredded kimchi. This is a good appetizer. Chicken or turkey can be used instead of pork. Change the pickled bracken, mung bean sprouts and cabbage into shreds. Can be paired with soy sauce and broth and vinegar sauce.
* Mung bean has diuretic effect, which is a cooling food and can prevent the department from getting cold. And it is rich in calcium and vitamin A, which is good for growing children and the elderly.
material
1 cup mung bean, 200g cabbage pickle,100g bracken, 200g pork,150g mung bean sprouts, 2 green onions and 2 red peppers.
* Pork seasoning: 2 tbsp soy sauce, chopped green onion 1 tbsp, mashed garlic 1/2 tbsp, pepper noodles 1/4 tbsp, sesame oil 1 tbsp, sesame 1 tbsp, cooking oil 1 cup.
Exercise:
(1) Soak peeled mung beans in cold water, rub and peel them by hand, and grind and season them according to the ratio of mung beans 130g: water 90cc.
(2) Grinding pork into minced meat and adding seasoning.
(3) Cook mung bean sprouts with salt water and cut off the hard stems of bracken. Shred the onion.
(4) Dehydrating kimchi and cutting it into shreds.
(5) Peel the red pepper and round it.
(6) Put oil in the pot, put a spoonful of ground mung beans, then put pork, mung bean sprouts, bracken, pickles and onions, and turn the ground mung beans upside down and fry. The smaller the diameter, the better the frying.
(7) Dip in vinegar and soy sauce.
Artemisia argyi cake
Mugwort needs tender mugwort to be soft. The feature is that when eating rice cakes, ginger juice is added to honey.
Put the cooked and mashed Folium Artemisiae Argyi into glutinous rice flour, make it the size of chestnuts, and dip it in mung bean powder.
* Artemisia argyi is characterized by its rich inorganic substances and vitamins. In particular, it contains a lot of vitamin A, and only 80g can supply the required amount for one day. And because it is rich in vitamin C, it is also very effective in preventing and treating colds.
Materials:
5 cups of glutinous rice flour, salt 1 tablespoon, mugwort leaf 100g, and a small amount of syrup.
* mung bean paste: 3 cups of mung beans, 0 tsp of 65438+ salt and 3 tsp of sugar.
Exercise:
(1) Grind mung beans with a stone mill, soak them in warm water, peel them, steam them, crush them with some salt, and then add sugar to make stuffing.
(2) Wash Folium Artemisiae Argyi, boil, rinse with cold water, remove water, and mash.
(3) After the glutinous rice flour is steamed, add Folium Artemisiae Argyi and dye it green.
(4) Pick the mung bean stuffing into the size of mung bean, grab it evenly with your hands, and mix it well with Artemisia argyi. There are more rice cakes than mung bean stuffing.
(5) Dip in sugar when eating.
Pumpkin dry cake (persimmon)
Dry pumpkin (persimmon) is mixed with glutinous rice flour, dipped in bean paste and steamed into rice cake.
material
0/0 cup of glutinous rice/kloc-0, 2 tablespoons of salt, 200g of dried pumpkin (or dried persimmon), and 0/2 cup of sugar/kloc-0.
Red bean paste: 4 cups of red beans, 3/4 teaspoon of salt.
Exercise:
(1) Picking old pumpkins, peeling and removing seeds, drying in the sun to make dried pumpkins, cutting them into 5cm when using, and taking them out after washing.
(2) Soak the glutinous rice in water at 20℃ for 30 hours, take out the salt, mash it, and sieve it out.
(3) The cooked adzuki beans are seasoned with salt, crushed and put away.
(4) Spread a layer of bean paste in the steamer, dry the pumpkin with white sugar mixed with glutinous rice flour, spread 3cm thick in the steamer, sprinkle with bean paste, and steam it out layer by layer.
Round cake
Jeju Road produces a lot of buckwheat. Put radish vegetables or rolled rice cakes with bean paste into the mixed buckwheat noodles. Also called straw mat cake.
Sticky millet cake: Jeju Road hardly produces rice, and there are many miscellaneous grains. Rice-made rice cakes are only eaten during festivals and sacrifices. Usually, rice cakes made from Qiao Mai, millet, barley and sweet potatoes are only eaten. Soak the sticky millet in water and mash it with a mortar to make a glutinous rice cake dipped in bean paste.
Materials:
5 cups of buckwheat noodles, 400g of radish, salt 1 teaspoon, a small amount of chopped green onion, sesame 1 teaspoon and a small amount of lard.
Exercise:
(1) Buckwheat noodles are soaked in water and foamed.
(2) Wash and shred the radish. Blanch this with boiling water, remove the water, and mix the chopped onions, salt and sesame seeds to make stuffing.
(3) Put oil in the pot, scoop a spoonful of buckwheat flour (1) and fry it to a diameter of 10cm.
(4) Spread (3) on the chopping block, put the filling of (2) in a round shape, and hold both ends to prevent the vegetables from falling.
(5) Dip in seasoning sauce when eating. Also known as package cake.
(6) Steamed adzuki beans can also be used as stuffing.
Xiaomi cake
Materials:
2 liters sticky millet, 2 tablespoons salt, 1 liter adzuki bean.
Exercise:
(1) Soak the sticky millet in water.
(2) Grind adzuki beans, soak them in warm water for about 3 hours, then peel them, pick out the residue, steam them, stew them, add salt, and put them in a stone mortar. Mash and put in a sieve.
(3) Take the soaked sticky millet and steam it in a saucepan to make a rice cake.
(4) Cut the prepared rice cake into large pieces and dip it in bean paste.