material
25g of millet flour, 25g of clear flour, sugar 100g, milk 100g, coconut milk 100g and water 200g.
working methods
1, stir corn flour and dried noodles with clear water.
2. Put the milk, coconut juice or orange juice and white sugar into the pot, pour in the corn starch paste and stir well.
3. Turn on a small fire and keep stirring clockwise. When you see that the pulp is thick, you should stir it in Aauto faster, and don't paste it.
4. The slurry begins to bubble, and it will boil, so you can put out the fire.
5. Pour the cooked paste into the mold, completely cool it and put it in the refrigerator for 30 minutes.
skill
1, cook as much as you want, and keep it in the refrigerator for no more than one day.
Please remember not to make too many copies at once.
Yuyuan dessert
material
Taro, purple sweet potato, red sweet potato, sweet potato starch, potato starch, sugar
working methods
1. Peel and dice purple potato, dice taro, dice sweet potato, and steam over water.
2. Red heart sweet potato, taro and purple potato are all 300g before peeling and steaming. Sweet potato starch 150g, potato starch 100g in total. When in use, divide them into three parts on average.
3. Take a bag of sweet potato starch 150g, put 2/3 of it into a basin, and stir evenly about 30g of potato starch.
4. Steamed sweet potato taro
5. Make sweet potato with red heart flavor first, and mash the sweet potato with red heart.
6. Pour boiling water into starch. . . Pay attention to boiling water. . Not too much! ! ! If starch is hot, it should be dry. . Therefore, it is more necessary to control the moisture), and stir quickly with chopsticks.
7. Kneading into a ball doesn't have to be smooth.
8. Add mashed sweet potatoes
9. Rub it a little.
10. Sugar
1 1. At this time, the dough will touch your hand, and slowly add the remaining 1/3 sweet potato starch for kneading.
12. Knead until the dough is smooth and not sticky. Don't be lazy. . . Rub it more, and taro balls will be q ha.
13. Wash the basin, then make purple potatoes, and mash them into mud.
14. Take another portion of sweet potato starch 150g in the same way, put 2/3, mix in about 30g of potato starch, add a little boiling water, and knead into dough.
15. Put the purple potato paste, it will dry, don't worry too much.
16. Knead evenly, and slowly add the remaining13 sweet potato starch until the surface is smooth and not sticky, and the purple potato is dry. Maybe150g sweet potato starch can't be used up. It's up to you.
18. Make taro in the same way. Taro is sticky, so be patient when cooking.
19. Three doughs are ready.
20. Maybe there will be taro granules and purple potato granules in the dough. It doesn't matter, it will taste more delicious.
2 1. Knead the dough into long strips and cut it into small pieces.
22. Make purple and red sweet potatoes in the same way.
23. Cooked taro balls and sweet potato balls
24. Cook the cooked taro in water, pay attention. You can put taro and red sweet potato first, because purple sweet potato will change color. Immediately after taking out the pot, use a spoon and shovel to remove the bottom to avoid sticking to the bottom of the pot.
25. Cook over high fire until all taro balls float, and continue cooking for 2-3 minutes. Depending on the size of your cooking, you can taste it, bite it open and cook it thoroughly.
26. Remove and put the purple potato.
27. It's all cooked
28. Chew according to your favorite taste.
note:
1, some sweet potato starch should be scalded with boiling water first, boiling water is said to make taro more Q. .
2, don't worry too much about quantification, purple potato taro mud itself can't be so accurate, and the water content is different. Anyway, when the dough touches your hand, add starch and knead it more. Don't mix everything in a hurry. . It's up to you. Among them, the red-hearted sweet potato should pay attention to controlling the water content, and not too much mashed sweet potato. If there is too much water, it will be more troublesome. It has the largest water content.
3. Taro balls that can't be eaten at one time are sprinkled with starch, packed in fresh-keeping bags, quickly frozen in ice, thawed when eaten, and cooked.
Chocolate soft pudding:
material
50g of dark chocolate, 50 pieces of butter, 40g of sugar, low-gluten flour 10g, brandy 1 teaspoon, 3-5 drops of vanilla oil/a little vanilla powder, and eggs 1 piece. Decoration: powdered sugar, vanilla ice cream, dark chocolate chips. Tip: What I did today was just two people and two molds.
working methods
1. Heat and melt chocolate in water. At the same time, add butter and melt together. Then pour in brandy, vanilla oil and sugar and stir slowly until it melts.
2. Pour the melted "1" into a bowl and sift in the flour and egg yolk. Stir well.
3. Beat the egg white thoroughly until it is difficult to foam (the detection method is to turn the bowl upside down and not drop it). Add the beaten protein into "2" three times. Stir slowly and mix all the ingredients well. Don't stir hard.
4. Spray oil or brush oil into the mold filled with pudding, then pour in flour and roll it out. Every corner should be covered with a thin layer.
5. Pour "3" into the mold. Put it in a baking tray filled with boiling water.
6. In the oven preheated for 5- 10 minutes, bake at 200 degrees for 4 minutes, then turn to 180 degrees and bake at 13- 15 minutes.
7. Sprinkle some powdered sugar on the plate. Great with vanilla ice cream! There are some chocolate chips on the ice cream.
Cranberry cookies:
material
Butter 1 20g, low-gluten flour150g, one egg, sugar 30g, powdered sugar 40g, whipped cream15ml, milk powder18g, salt1g.
working methods
1. Soften the butter, add powdered sugar, granulated sugar and salt several times, and beat it into fluffy shape.
2. Add the egg mixture and whipped cream several times and mix well.
3. Add low-gluten flour and milk powder and mix well.
4. Put it in a paper bag and squeeze out the flower shape.
5. Put it in a preheated oven 180 degrees 15 minutes.