2. A little peel
3.6 tablets of rock sugar
Ginger juice collides with milk 1. Fresh milk 150ml 1. Mix ginger juice with white vinegar.
2. Sugar 1 teaspoon 2. Boil fresh milk and sugar with low fire until the sugar dissolves, bump into a ginger juice bowl and bake with a lid for 6-8 minutes until it is solidified.
3. Ginger juice 1 teaspoon
4. White vinegar 1/4 teaspoons
Coconut milk dew 1. Fresh milk 1L 1. Soak rice in water for 1 hour, remove water, grind rice into rice slurry with a blender, and filter the rice slurry with a filter.
2. Coconut juice 200 ml 2. Add coconut milk, fresh milk and water into the rice slurry and mix well. Put it in a pot and bring it to a boil. Add sugar and stir from time to time to avoid sticking to the bottom of the pot. Cook it to a thin paste.
3.50 meters
4. 300g of sugar
5.500 ml of water
Kelp green bean paste 1. Mung beans 1 kg 1. Soak kelp in water for half an hour, remove the water and cut into small pieces.
2.2 pair of kelp 2. Wash and peel mung beans. Boil mung beans, kelp and peel in a pot with slow fire, add rock sugar and stir from time to time to avoid sticking to the bottom of the pot. Boil the mung beans until they are soft.
3. Two pieces of peel
4. 230 grams of rock sugar
5. Water 2.5L
Double skin milk 1. Milk 230ml 1. Pour the milk into a bowl, stew it in water, and then turn off the heat. When a layer of milk skin condenses on the surface of the bowl, pour out the milk and leave the milk skin in the bowl.
2. 2 pieces of egg white. Mix egg white and white sugar, then mix them with the poured milk evenly, put them in a stew pot and stew them with water, then rush them into a bowl with milk skin. After cooling, a new layer of milk skin condenses on the surface of the milk.
3.2 tablespoons sugar
Hetao sesame paste 1. Hetao meat is about 5 Liang 1. Wash the materials, put the black sesame seeds and Hetao meat into a white wok, stir-fry until fragrant, take it out and let it cool.
2. Black sesame seeds are 5 to 2. Put black sesame seeds and peaches into a blender, add water and grind them into paste.
3. the amount of rock sugar is 3. Put the rock sugar into the pot, then pour the paste, and stir it while cooking until it becomes paste.
4.250 ml of water
Yang nectar 1. Two mangoes 1. Boil sago, sugar and water for about 6 minutes, take it out and let it cool.
2.2 tablespoons sago. 2. Cook the fresh lily until it is transparent. Pour out the water and put it away for later use.
3. grapefruit meat is 4 pieces. Peel mango, divide it into 2 parts, 1 part cut into pieces, 1 part mashed, add grapefruit meat, mix all the materials and freeze.
4.250 ml fresh milk
5. 1 fresh lily
6. Sugar180g
7.250 ml of water
Sydney cabbage cake 1. Two Sydney 1. Wash, core and dice Sydney.
Chop up the big plate and put it in the pot. Add water and boil until it melts. Then add rock sugar and cook until it melts.
3. Four pairs of rock sugar 3. Mix cabbage syrup and Sydney granules, pour them into the mold, cool them and put them in the refrigerator for freezing.
4.600 ml of water
Stewed protein milk 1. Protein 2 1. Pour the sugar into the fresh milk and stir with an egg beater until the sugar is completely dissolved.
2. Fresh milk 260ml 2. Beat the egg whites with an egg beater, and then pour in the fresh milk.
3.2 teaspoons sugar. 3. Pour the milk into a bowl and steam it over medium heat for about 8 minutes.
Almond tofu (1) 1. Soybean milk 75ml 1. Dissolve the fillets.
2.2 pieces of fish film 2. Dissolve water, almond cream and sugar in a pot and cool.
3. Half a teaspoon of almond oil. Pour in soybean milk and almond oil, mix well, pour into a cake basin, and refrigerate until solidified.
4. Sugar 100g 3. After the almond bean curd is solidified, cut into small grains, and add mixed fruits and invert syrup to serve.
5.2 teaspoons almond cream
6.550 ml of water
7. Appropriate amount of all kinds of fruits
8. Appropriate amount of invert syrup
Bean curd with red bean and almond (2) 1. Soybean milk 75ml 1. Dissolve the fillets.
2.2 pieces of fish film 2. Dissolve water, almond cream and sugar in a pot and cool.
3. Half a teaspoon of almond oil. Pour in milk, soybean milk and almond oil, mix well, pour into a cake basin, and refrigerate until solidified.
4. Sugar 100g 3. After the almond bean curd is solidified, cut into small grains, and add red bean paste and invert syrup to serve.
5.2 teaspoons almond cream
6. 250 ml of water
7.200ml milk
8. Appropriate amount of Japanese red bean sauce
9. Appropriate amount of invert syrup
Spring rolls with bean paste 1. Half a catty of red bean paste 1. Put the skin of spring rolls flat and cover it with a thin knife. Don't fry with fire, because red bean paste is easy to fry black.
2. Spring rolls 10 yuan. 2. Roll the spring roll skin slowly inward from the edge, press it gently, and then cut it into small pieces.
3. Fry the spring rolls until golden brown.
Coconut red bean cake 1. Red beans 25g 1. Wash the red beans, soak them for 30 minutes, then boil them for 10 minutes, cover them for 10 minutes, rinse them with clear water and drain the water.
2. Sugar 1 tablespoon. 2. Mix corn flour and light milk.
3. Millet flour 50g 3. Boil coconut milk and sugar, pour in millet flour solution, cook into paste, add red beans and mix well.
4. Coconut milk 100g. 4. Pour the solution into the mold and refrigerate until it condenses.
5. Light milk100g
6. 200 ml of clear water
Fried sweet potato cake 1. Sweet potato half a catty 1. Wash the sweet potato, peel it, dice it, and cook it in water until it becomes soft.
2.230 grams of low-gluten flour. 2. Sieve flour, baking powder and salt evenly, add baking powder and other powders, chop butter, pour into flour and crush, pour in sweet potato and 60ml water for boiling sweet potato, and knead evenly into dough.
3. Stir the powder for half a teaspoon. 3. Knead the dough into a small flat ball.
4. Baking powder 1 teaspoon 4. Preheat the oven to 180℃, butter the baking tray, put the dough in, and bake for about 15 minutes.
5. Tatar powder 1 teaspoon
6.50 grams of butter
7.500 ml of water
5. A little salt
Sweet potato sorbet 1. Sweet potato 300g 1. Wash the sweet potato, peel it, dice it, and cook it in water until it becomes soft.
2. Sugar 40g 2. Drain the water in a bowl and press it into a sweet potato paste with an egg beater.
3.65438+ 0 tsp of watercress powder 3. Add water, sugar, watercress powder and salt into the wok and stir well. Boil over medium heat, add sweet potato paste, stir until paste, and turn off the heat.
4. A little salt. 4. Soak the bottom of the wok in cold water, stir it with an egg beater until it cools, pour it into a rectangular mold, put it in the refrigerator until it solidifies, then take it out, demould it and cut it into pieces.
5.200 ml of water
Almond cake 1. Young almonds 4 pairs 1. Rub mung bean powder, almond powder, sugar powder and lard evenly, and slowly add water until completely mixed. Don't turn off the oven, because it is only used for baking.
2. 2 kg of mung bean powder. 2. Cut a small piece of dough and put it on the wooden cake mold, pour it out and put it on the burning net.
3. powdered sugar 1 kg and a half 3. Preheat the oven at150 c, and bake the cake for about 20-30 minutes until it is dry.
4. Almond powder 4 Liang
5. 3 ounces of water
6. Half a catty of solid lard
Make 1. Flour 56g 1. Mix flour, corn flour, custard powder and sugar and stir well. Add one egg at a time and mix well until all the eggs are mixed well. Put the kneaded milk emperor in the refrigerator. When in use, add butter and knead until soft.
2. millet flour 37.5g 2. Steamed butter, pour into the batter and stir well.
3. Butter 1 13g 3. Pour coconut milk into the flour paste and stir well.
4. custard powder 37.5g 4. Pour into a large basin and steam for about 20 minutes until cooked.
5. Sugar150g
6.3 eggs
7. Coconut juice 400 ml
Quicksand bag material: bag method:-noodle method see cooking skills.
1. Flour seeds 1 kg 1. Rub the flour seeds and sugar well first.
2. 225 grams of flour. Add alkaline water, stinky powder, water, butter, flour and baking powder, and knead the dough until smooth.
3. 225 grams of sugar
4. Alkaline water 1/8 teaspoons milk filling method:
5. For stinky powder 4g, please refer to "Making quicksand stuffing"
6.38 grams of water
7. Baking powder 4g merger practice:
8. Butter 80g 1. First knead the dough into thick strips, then divide it into small pieces by hand, flatten it into a circle with a wooden stick, and add a proper amount of quicksand stuffing to wrap it into a full shape. Steam on high fire for about 10 minute.
Make taro paste 1. Taro 1 lb. 1. Peel taro, cut into pieces, steam thoroughly, and press into paste.
2. 200 grams of sugar. Heat a wok, pour in taro paste and sugar, stir-fry until the sugar dissolves, turn off the heat and let it cool.
3. Oil generation 1 13g
Glutinous rice? 1. glutinous rice flour 375g 1. Boil water with sugar, pour it into a plate after boiling. Please refer to "Making Milk King Stuffing".
2. sugar 375g 2. Slowly add glutinous rice flour and stir well to make a paste.
3. Clear water 400ml 3. Put the rice noodle dish in a wok and steam 15-20 minutes.
4. When wrapping, put a little dough on the plastic wrap, then add the stuffing and seal it.
Mango glutinous rice? 1. glutinous rice flour 300g 1. Add sugar, fresh milk and oil to clean water and bring to a boil. After boiling, pour it into a plate. Please refer to "Making Milk King Stuffing".
2. Coconut sesame oil 1 teaspoon 2. Slowly add glutinous rice flour, custard powder, glutinous rice flour and sesame oil, and mix well to form a paste.
3. custard powder 30g 3. Put the rice noodle dish in a wok and steam 15-20 minutes. After steaming, it can be used as stuffing after cooling.
4. Sticky rice noodles 40g 4. When wrapping, put a little dough on the plastic wrap, then add mango granules to make stuffing and seal.
5.400 ml fresh milk
6. 200ml of water
7. 30 grams of oil
8. powdered sugar160g
Filling material:
1 .600g mango
Ban Lan glutinous rice? 1. glutinous rice flour 380g snow skin method: please refer to "making milk king stuffing".
2. Banlan sesame oil 1 teaspoon 1. Mix banlan sesame oil, sticky rice flour, glutinous rice flour, sticky rice flour and banlan sugar powder evenly.
3. Banlan powdered sugar 40g 2. Add vegetable oil, fresh milk and condensed milk, mix well, steam for 20-30 minutes, take out, cool and knead into powder.
4. Sticky rice noodles 100g 3. Divide the kneaded dough into small particles and knead the small particles into round thin skin.
5. Fresh milk 150ml. 4. Rub the milk stuffing into small balls, wrap them in thin bags, and sprinkle cake powder on the noodles.
6. condensed milk 70 ml
7. Vegetable oil 30g stuffing practice:
1. Mix all the ingredients, steam in water for about 10 minute, cool and knead into balls for filling.
Filling material:
1. 600g of mung bean powder
2. Banlan sesame oil 1 teaspoon
3. Banlan sugar powder 60g
4. Black and white light milk 100ml
Snow cover materials are chopped millet and snow cover rice: Snow cover method:-Please refer to the material dictionary for information about "cake powder".
1. glutinous rice flour 40g 1. Sieve flour, sticky rice flour, sticky rice flour and sugar.
2. Flour 20g 2. Add vegetable oil, fresh milk and condensed milk, mix well, steam for 20-30 minutes, take out and cool, and knead into flour dough.
3. Sugar 40g 3. Divide the kneaded dough into small particles and knead the small particles into round thin skin.
4. 50g sticky rice noodles. 4. Knead the chopped millet into small balls, wrap them in thin bags, and sprinkle cake powder on the noodles.
5. Fresh milk150ml
6. condensed milk 70 ml
7. 30 grams of vegetable oil
8.4 teaspoons of cake powder
Filling material:
1. Millet antler 200g
Milk emperor glutinous rice? 1. glutinous rice flour 375g 1. Boil water with sugar, pour it into a plate after boiling. Please refer to "Making Milk King Stuffing".
2. sugar 375g 2. Slowly add glutinous rice flour and sticky rice flour and mix well to make a paste.
3. 350 ml of clear water. Put the vegetables in a wok and steam 15-20min.
4. Sticky rice noodles 100g 4. When wrapping, put a little steamed dough on the plastic wrap and wrap the milk stuffing.
Black sesame, milk and glutinous rice? 1. Method of making glutinous rice flour 380g snow skin: Please refer to "Making Milk King Stuffing".
2. Black sesame 120g 1. Sieving black sesame, sticky rice flour, glutinous rice flour, sticky rice flour and sugar.
3. Sugar 40g 2. Add vegetable oil, fresh milk and condensed milk, mix well, steam for 20-30 minutes, take out, cool and knead into powder.
4. Sticky rice noodles 100g 3. Divide the kneaded dough into small particles and knead the small particles into round thin skin.
5. Fresh milk 150ml. 4. Rub the milk stuffing into small balls, wrap them in thin bags, and sprinkle cake powder on the noodles.
6. condensed milk 70 ml
7. 30 grams of vegetable oil
Filling material:
1. Please refer to "Making Milk King Stuffing"
Single bean paste moon cake skin material: 1. Rub the leather evenly and put it in the refrigerator for 20 minutes. The crust just baked is hard, and it will take about 2 days to soften.
1. low-gluten flour 1 kg. 2. Sprinkle a little rice wine on the salted egg yolk, put it on the oiled baking tray 150℃ for about 3 minutes, remove the fishy smell, take it out and cool it.
2. 380 grams of sugar gum. Divide the bean paste into small portions, each portion is filled with 1 egg yolk, and knead into balls.
3. Peanut oil 190g 4. Take out the dough, divide it into small portions, flatten the small dough into a cake crust with a flour stick, put the cake crust into 1 stuffing, and put it into the model to buckle the shape of the moon cake.
Information provided: smilejac 4. Half a tablespoon of alkaline water. Put the moon cakes on an oiled baking tray, spray Jamlom water on the cake surface, preheat the oven and bake with 180 C for about 20 minutes.
Cake filling:
1.8 salted egg yolks
2. Appropriate amount of rice wine
3. Red bean paste1200g
Semi-blue ice skin milk king moon cake ice skin material: ice skin method:
1. Ice skin powder 250g 1. Sieve the icing powder and the sugar powder of Banlan.
2. Banlan sugar powder 120g 2. Add olive oil, fresh milk and condensed milk, mix well, steam for 30-35 minutes, take out, cool and knead into powder.
3. 350ml of fresh milk. Divide the kneaded dough into small grains, knead the small grains into thin skin, wrap them with milk stuffing, seal them, put them into a moon cake mold sprinkled with ice skin powder, flatten them, and then knock out the moon cakes.
4. condensed milk 160ml
5. 60 grams of olive oil
Filling material:
1. 500g milk yellow stuffing
Iced mung bean paste moon cake Iced material: Iced method:
1. Ice skin powder 250g 1. Sift the icing powder and sugar.
2. Sugar 85g 2. Add olive oil, fresh milk and condensed milk, mix well, steam for 30-35 minutes, take out, cool and knead into powder.
3. 350ml of fresh milk. Divide the kneaded dough into small grains, knead the small grains into thin skin, wrap them with mung bean paste, seal them, put them into a moon cake mold sprinkled with ice skin powder, flatten them and knock out the moon cakes.
4. condensed milk 160ml
5. 60 grams of olive oil
Filling material:
1. 500g mung bean sauce
Ice-dressing Milk King Moon Cake Ice-dressing Material: Ice-dressing Method:-Please refer to the material dictionary for information about "cake powder".
1. Glutinous rice flour 85g 1. Sift flour, cake flour, sticky rice flour, sticky rice flour and sugar.
2. Flour 45g 2. Add olive oil, fresh milk and condensed milk, mix well, steam for 30-35 minutes, take out, cool and knead into flour dough.
3. Sugar 85g 3. Divide the kneaded dough into small grains, knead the small grains into thin skins, wrap them in milk balls, seal them, put them into a moon cake mold sprinkled with cake powder, flatten them and knock out the moon cakes.
4. Sticky rice noodles 85g
5.350 ml fresh milk
6. condensed milk 160ml
7. 60 grams of olive oil
8.4 teaspoons of cake powder
Filling material:
Please make it according to "milk king stuffing"
Iced green tea moon cake Iced material: Iced method:
1. Ice skin powder 250g 1. Sift the icing powder and sugar.
2. Sugar 85g 2. Add olive oil, fresh milk and milk powder, mix well, steam for 30-35 minutes, take out, cool and knead into powder.
3. Milk powder 100g 3. Divide the kneaded dough into small grains, knead the small grains into thin skin, wrap them with green tea stuffing, seal them, put them into a moon cake mold sprinkled with ice skin powder, flatten them and knock out the moon cakes.
4.200ml fresh milk
5. 60 grams of olive oil
Filling material:
1 .400g of green tea stuffing
Milk king packaging material: packaging method:-for the practice of noodles, please refer to cooking skills.
1. Flour seeds 1 kg 1. Rub the flour seeds and sugar well first-some people don't add butter to the wrapping material.
2. 225 grams of flour. Add alkaline water, stinky powder, water, butter, flour and baking powder, and knead the dough until smooth.
3. 225 grams of sugar
4. Alkaline water 1/8 teaspoons milk filling method:
5. For stinky powder 4g, please refer to "Making Milk King Stuffing".
6.38 grams of water
7. Baking powder 4g merger practice:
8. Butter 80g 1. First, knead the dough into thick strips, then divide it into small pieces by hand, flatten it into a circle with a wooden stick, and add a proper amount of cream stuffing to wrap it into a full shape. Steam on high fire for about 10 minute.
Milk king stuffing:
Please refer to "Making Milk King Stuffing"
Milk king spicy cake (1) 1. Low gluten flour 450g 1. Flour, sugar, custard powder, milk powder, baking powder and other powders. Mix all the above, add flower milk, jelly and sesame oil and mix well. If divided into small cups, steam 10 minutes or so.
2. Take 2 teaspoons of sesame oil to make jelly. 2. Beat the egg yolk and egg white evenly, slowly pour the egg yolk into the batter and mix well, then pour the egg white into the batter and mix well.
3. sugar 524g 3. Cook the butter first, then pour in the flour paste and stir well.
4. Cook custard powder 75g 4. Pour into a large basin and steam for about half an hour.
5. Milk powder 75g
6.50g baking powder
7. Tatar powder 105g
8. Flower milk 1 can
9.5 yolk
10.5 species of protein
1 1 .227 grams of butter
Milk king spicy cake (2) 1. Low gluten flour 450g 1. Flour, sugar, custard powder, milk powder, baking powder and fried powder, all of which are mixed, and then the flower milk, jelly and sesame oil are added and mixed well. If divided into small cups, steam 10 minutes or so.
2. Take 2 teaspoons of sesame oil to make jelly. 2. After the chicken is smooth, add alkaline water and pour it into the flour paste and mix well.
3. sugar 524g 3. Cook the butter first, then pour in the flour paste and stir well.
4. Cook custard powder 75g 4. Pour into a large basin and steam for about half an hour.
5. Milk powder 75g
6.50g baking powder
7.5g of edible powder
8. Flower milk 1 can
9. Eggs 10
10. Half a teaspoon of alkaline water
1 1 .227 grams of butter
Japanese grass ball 1. Ball powder 200g 1. Mix ball powder, grass cake powder, sugar and water, and knead into powder balls.
2. Water 140ml 2. Rub the dough until it is soft, and then make balls one by one.
3. Raw sugar 60g 3. Put the meatballs in boiling water, and the precipitated jiaozi can be picked up after floating.
4. Straw cake powder 75g 4. The meatballs are cooled with frozen water until the steam dissipates.
5. Boil water 1 pot
Japanese pink ball 1. Ball powder 2 10g 1. Mix ball powder, flour powder, sugar and water, and knead into powder balls.
2. Water 140ml 2. Rub the dough until it is soft, and then make balls one by one.
3. Raw sugar 60g 3. Put the meatballs in boiling water, and the precipitated jiaozi can be picked up after floating.
4. Powder powder 5g 4. The meatballs are cooled with frozen water until the steam dissipates.
5. Stoli pear sesame oil 1/4 teaspoons
6. Boil water 1 pot
Japanese sun ball 1. Ball powder 2 10g 1. Mix ball powder, egg yolk powder, sugar and water, and knead into powder balls.
2. Water 140ml 2. Divide the bean paste into small portions and knead into small rings for later use.
3. Raw sugar 60g 3. Knead the dough until soft, then add the bean paste and knead it into balls.
4. Egg yolk toner 5g 3. Put the meatballs in boiling water, and the precipitated jiaozi can be picked up after floating.
5. Red bean paste 150g 4. The meatballs are cooled with frozen water until the steam dissipates.
6. Boil water 1 pot
Japanese honeydew melon pill 1. Ball powder 2 10g 1. Mix ball powder, apple green powder, sugar and water, and knead into powder balls.
2. Water 140ml 2. Divide the honeydew melon stuffing into small portions and knead into small rings for later use.
3. Raw sugar 60g 3. Knead the dough until soft, then add the melon stuffing and knead it into balls.
4. Apple Green Toner 5g 3. Put the meatballs in boiling water, and the precipitated jiaozi can be picked up after floating.
5. Melon stuffing 150g 4. The meatballs are cooled with frozen water until the steam dissipates.
6. Boil water 1 pot
Japanese mixed fruit white jade ball 1. White jade powder 150g 1. Mix white jade powder, sugar powder and water, and knead into powder balls.
2. Water 120ml 2. Knead the dough until it is soft, and then knead it into balls.
3. Sugar powder 60g 3. Put the meatballs in boiling water, and the precipitated jiaozi can be picked up after floating.
4. Assorted fruits 1 can 4. The meatballs are cooled with frozen water, and after the steam dissipates, they can be eaten with assorted fruits.
5. Boil water 1 pot
Japanese grass cake 1. Add new flour 200g 1. Put the new flour, white jade powder and powdered sugar into a large bowl, add hot water and mix well to make soup. Slowly pour the slurry into the pot and steam for 20 minutes.
2. Straw cake powder 15g 2. Put the steamed dough into a bowl, add the straw cake powder and knead well.
3. White jade powder 40g 3. Make the dough into balls, then flatten the small dough, brew it into bean paste, and then knead it into a suitable shape.
4. Sugar powder 60g
5.400g red bean paste
6. 220 ml of boiling water
Japanese soybean straw cake 1. Add new flour 200g 1. Put the new flour, white jade powder and powdered sugar into a large bowl, add hot water and mix well to make soup. Slowly pour the slurry into the pot and steam for 20 minutes.
2. Straw cake powder 15g 2. Put the steamed dough into a bowl, add the straw cake powder and knead well.
3. White jade powder 40g 3. Make the dough into balls, then flatten the dough, brew it into bean paste, rub it into a suitable shape, and sprinkle with bean powder.
4. Sugar powder 60g
5.400g red bean paste
6. 220 ml of boiling water
7. Soybean flour100g
Make black sesame stuffing 1. Super black sesame powder 200g 1. Put the super black sesame powder, olive oil and black sponge sugar into a large bowl and stir well with a spoon.
2.3 tablespoons olive oil. 2. Make the dough into pills.
3. 20 grams of brown sugar
Bean paste packaging materials: packaging methods:
1. Flour seeds 1 kg 1. Rub the flour seeds and sugar well first.
2. 225 grams of flour. Add alkaline water, stinky powder, water, butter, flour and baking powder, and knead the dough until smooth.
3. 225 grams of sugar
4. Alkaline water 1/8 teaspoons of bean paste filling method:
5. For stinky powder 4g, please refer to "Making Milk King Stuffing".
6.38 grams of water
7. Baking powder 4g merger practice:
8. Butter 80g 1. First, knead the dough into thick strips, then divide it into small pieces by hand, flatten it into a circle with a wooden stick, and add a proper amount of bean paste to wrap it into a full shape. Steam on high fire for about 10 minute.
Bean paste stuffing material:
1. Ready-made red bean paste 12 beam
Dafu cake 1. Packaging method of Japanese glutinous rice flour 200g:
2. Sugar 50g 1. Mix glutinous rice flour and sugar first, then slowly add water and stir well.
3.250g red bean paste 2. Slowly pour the paste into the container, first spread a clean towel or book towel on the container, and then steam it with high fire 15 minutes.
4. Water 160ml 3. Put the steamed dough into a bowl, add the straw cake powder and mix well. Sprinkle it on the table with hand powder so that the dough is covered with hand powder, and then knead it into small dough of about 40g each.
5. Straw cake powder 40g 4. Knead the dough, add the bean paste and knead it into a suitable shape.
Barbecued pork bun material: wrapping method:-For noodle method, please refer to cooking skills.
1. Flour seeds 1 kg 1. Rub the flour seeds and sugar well first.
2. 225 grams of flour. Add alkaline water, stinky powder, water, butter, flour and baking powder, and knead the dough until smooth.
3. 225 grams of sugar
4. Alkaline water 1/8 teaspoons of barbecued pork stuffing:
5. Stinky powder 4g 1. Mix sugar, soy sauce and soy sauce.
6. Water 38g 2. Mix raw flour, horseshoe powder and water.
7. baking powder 4g 3. Stir-fry with raw oil, stir-fry the sugar in the soy sauce, then pour in the raw flour and boil it into a paste. When it's cool, mix it with the ready-made barbecued pork and it will become the barbecued pork stuffing.
8. 80 grams of butter
Merger practice:
Barbecued pork bun material: 1. First, knead the dough into thick strips, then divide it into small pieces by hand, flatten it into a circle with a wooden stick, and add a proper amount of barbecued pork bun stuffing to wrap it into a full shape. Steam on high fire for about 10 minute.
1. Ready-made barbecued pork 8 Liang
2. Sugar 1 teaspoon
3. Soy sauce 1 teaspoon
4. Soy sauce 1 teaspoon
5. Flour 1 teaspoon
6. Oil 1 tablespoon
7. 75 grams of horseshoe powder
8. 300 ml of clear water
Snow skin material of coconut milk glutinous rice cake: 1. Wash red beans, soak them in clear water 1 night, and pour off the soaking water. Pour the red beans into the pot, add water, and then drain.
1. sticky rice flour 225g 2. Mix sticky rice flour, raw flour, horseshoe powder, coconut milk and 550 grams of water and rub well.
2. Raw flour 150g 3. Boil rock sugar and 550g water, then add red beans, pour them into the slurry and mix well.
3. Red beans 150g 4. Pour the slurry into a small bowl and steam for about 15 minutes.
4. 450 grams of rock sugar
5. 75g horseshoe powder
6. Coconut milk 1 can
7. Clear water 1 100g
Steamed bread 1. Low gluten flour 625g 1. Pour the dry cheese into warm water to dissolve.
2. Dry 1/2 teaspoons. 2. Sieve 375 grams of flour, pour in clear water and knead it into a soft and smooth dough, cover it with a wet towel and let it stand for 2 hours or until the dough becomes twice as big.
3.2 tablespoons sugar. Take out the dough, add sugar, baking powder and the remaining flour, knead for about 5 minutes, and then wait for it to ferment 1 hour.
4.3/4 cups of warm water. 3. Divide the dough into small portions, shape it by hand, put it in a steamer, let it stand for a few minutes, and then steam it on high fire 15 minutes.
5. Flour 1.5 teaspoon
Samosa 1. Two potatoes 1. Peel potatoes and fry them until cooked, press them into a paste, add green beans and salt and mix well for later use.
2. Spring rolls 1 Bao 2. Stir-fried pork for later use.
3. a little mung bean 3. Add curry powder, fennel and a little oil to the wok and stir fry. Add mashed potatoes and cornmeal and stir fry slightly.
4. Millet flour 1 teaspoon 3. Mix mashed potatoes with pork, roll the stuffing into the skin of spring rolls, stick the opening with egg juice, and fry in a wok until golden brown.
5. fennel 1 teaspoon
6.4 teaspoons curry powder
7. 50 ml of yogurt
8. 400g of duty-free pork
9. Salt 1 teaspoon
10. A little egg juice
Pineapple cake Peel: Peel:-The special ghee in the recipe can be ordered in the "Shopping Offer" of this website.
1. low-gluten flour 160g 1. Give the whole egg first. Stir butter, ghee and powdered sugar until fluffy. Slowly add the egg mixture and stir well.
2. Soda powder 2g 2. Sift the flour, baking powder, salt and custard powder evenly, add the mixture of butter and eggs and stir until crisp.
3. Salt 2g 3. Divide the pineapple stuffing into 25g and the pie into 25g.
4. custard powder 25g 4. Rub the pastry flat, put the stuffing into the pastry, slowly wrap it inward, and press it down into the mold.
5. Butter 60g 5. The oven 180℃ is preheated for about 8 minutes, and the bottom surface is turned over for about 8 minutes after coloring.
6. Special ghee 55g
7. Sugar powder 35g
8. 1 whole egg
9. Milk powder 1 teaspoon
Stuffing:
1 .400g pineapple stuffing
Pineapple cake Peel of Melon: Peel:-The special ghee and pineapple stuffing in the recipe can be ordered in the "Shopping Discount" of this website.
1. low-gluten flour 160g 1. Give the whole egg first. Stir butter, ghee and powdered sugar until fluffy. Slowly add the egg mixture and stir well.
2. Soda powder 2g 2. Sift the flour, baking powder, salt and custard powder evenly, add the mixture of butter and eggs and stir until crisp.
3. Salt 2g 3. Divide the pineapple stuffing into 25g and the pie into 25g.
4. custard powder 25g 4. Rub the pastry flat, put the stuffing into the pastry, slowly wrap it inward, and press it down into the mold.
5. Butter 60g 5. Preheat the oven 180℃ for about 8 minutes, and turn the bottom for about 8 minutes after coloring.
6. Special ghee 55g
7. Sugar powder 35g
8. 1 whole egg
9. Milk powder 1 teaspoon
Glutinous rice, also called glutinous rice, is a kind of rice. Glutinous rice is often used as a flavor snack, which is deeply loved by everyone. Do you