Materials:
Low-gluten flour110g, baking powder 3/4 teaspoon, Casta flour10g, fine sugar110g.
Egg150g
30 grams of Sanhua milk
Salad oil 45g
Soda powder 1/2 teaspoons, 2 teaspoons of water.
Exercise:
1. Mix the flour, baking powder and custard powder of the material 1 and sieve, then add the fine sugar and mix well.
2. Add the eggs into the materials prepared by the method (1), stir evenly with an egg beater, then add the milk and stir until the sugar is dissolved evenly.
3. Continue to add salad oil into the material of the method (2) and stir evenly.
4. Mix baking soda powder with water first, then add it to the dough, stir it carefully with a rubber scraper, and then pour it into the model and let it stand for 20 minutes.
5. After the hot water is boiled, put the model into a steamer and steam for about 20 minutes on high fire until the spicy cake is fully cooked.
6. After the model is taken out, let it cool, then demould and cut into pieces to eat.
2) Pumpkin muffins
Materials:
150g sticky rice flour (rice flour), 150g glutinous rice flour, 200g pumpkin sauce, 200g bean stuffing and 30g powdered sugar/soft candy.
Exercise:
1, sticky rice flour, glutinous rice flour and sugar are mixed evenly.
2. Pour the pumpkin puree, stir it into a semi-wet state, and then knead it into a wet but still loose powder with both hands.
3. Sieve the kneaded powder (be sure to pass it, and pass it twice if you want to be more delicate).
4. Apply a thin layer of oil to the inside of the mold, and first put a few cut raw pumpkin slices around it (for decoration, or not).
5. Pour half of the fine powder, smooth it, steam it in the pot for 5 minutes, and take it out.
6. Spread the bean paste on it.
7. Pour in the remaining fine powder and scrape the surface (do not press, keep the fine powder in a soft state).
8. Put in a steamer, cover the surface with a drawer cloth and steam for about 20 minutes. You can decorate it after cooking.
9. Cover the surface with a fresh-keeping mold during storage to prevent the surface from drying and hardening. If placed in the refrigerator, muffins will become hard (because of glutinous rice flour), and they will become as soft as ever after being heated in a steamer for a while (microwave heating is not recommended, and the taste may be dry and hard).
3) Brown sugar muffins
Materials:
50g of brown sugar, glutinous rice flour 100g, rice flour 100g and 60g of water.
Exercise:
1, glutinous rice flour and rice flour into the container.
2. Mix brown sugar with boiling water.
3. Filter impurities in brown sugar water.
4. After the brown sugar water is cooled, pour it into the powder.
Step 5 mix evenly
6. Use a sieve (use a thicker sieve)
7. Screening appearance
8. Then prepare a square Mu Si circle.
9. Grease the gauze, pour in the powder and put it in the Mu Si circle.
10, and then steam over medium heat for 20 minutes. Cool, slice and eat.
4) white sugar cake
Materials:
Sticky rice flour 140g, sugar 1 10g (original formula 140g), water 300ml (divided into two parts: 150ml+ 150ml) and salt150ml.
Exercise:
1, add 150ml water to sticky rice flour, and stir with a manual eggbeater until there is no powder; In addition, add sugar and salt to 150ml water, boil them together, cool them a little, then pour them into sticky rice flour slurry and mix well.
2. Add 1 tablespoon water to the yeast powder.
3. After mixing evenly, add it into the method of 1. Mix, cover with plastic wrap and ferment for 2 hours until tiny bubbles appear on the surface (as shown in Figure 3).
4. Take a large stainless steel plate, steam the stainless steel plate first, then put a layer of oil on the plate, pour the fermented pulp, not too thick, just about 1 cm (I made it, but it's still too thick), then put it in a steamer with boiling water, steam for 25 minutes, and take it out.
5, cut into pieces after cooling (remember: be sure to cool, and then cut into pieces, I just cut it immediately without cooling, so it is very untidy).
5) Vanilla Cake (Nyonya Cake in Malaysia)
Materials:
Green lower layer
50g (1/3 cups +2 tablespoons) sticky rice noodles.
4 teaspoons cassava flour
1 tbsp mung bean powder
160g (2/3 cups +4 teaspoons) sugar
100 ml (13 cups) of vanilla juice.
250 ml (1 cup) of water
& amp# 188; Teaspoon of alkaline water (or instead of sodium bicarbonate solution)
Preparation of baking soda solution:
1 part baking soda is dissolved in 1 part water.
Production of vanilla juice:
Wash 6-8 leaves of Isatis indigotica, cut them into small pieces, put them into a blender, add 150 ml of water, stir until juice is obtained, remove residues, and take the required amount of prescription.
If you can't find banlan/vanilla leaves. Use vanilla extract and green pigment instead.
2 tablespoons sticky rice noodles
1 tablespoon +2 teaspoons of mung bean powder
& amp# 188; Teaspoon salt
250ml (1 cup) coconut milk.
Exercise:
Upper layer of coconut pulp
1. Put all three kinds of flour into The Mixing Bowl, add sugar and mix well, then add Isatis indigotica juice and mix well with water and alkaline water.
In order to speed up the cooking time, I use microwave instead of traditional small fire to stir until it is thick. 3. Put it in a microwave oven at a high temperature of 1 min, take it out and stir it, put it back in its original place and use the same power setting repeatedly until the slurry thickens. I repeated the microwave four times, and the green paste became thick. Be careful that the microwave does not exceed 1 min, otherwise the slurry will be easily blocked. 5. Filter the thick green slurry into a steaming pan and steam for about 15-20 minutes until it condenses. 6. In the last 5 minutes of steaming the green layer, start preparing coconut milk powder. 7. Add the coconut milk layer material into the bowl and stir, gradually pour in the coconut milk and stir until uniform.
8. Repeat the process of step 4 above, and thicken coconut milk powder with microwave oven. I heated the coconut milk in the microwave twice before it thickened.
9. Slowly filter the thick coconut milk, pour it on the green pulp layer, and steam it on medium fire for about 15 minutes until it is cooked. 10, then take it out and let it cool, then put it in the refrigerator and then cut it into pieces to eat.
6) Corn cake
Materials:
400g of canned corn kernels, 0/50g of sugar/kloc-,0/00g of egg yolk powder/kloc-,20g of corn flour, 400g of coconut milk, 600g of water and 5g of vanilla leaves.
Exercise:
1. Put corn flour and sugar into a pot, add coconut milk and stir well to form a batter.
2. Add water, canned corn kernels and vanilla leaves and stir well.
3. Open a big fire and stir while cooking to avoid burning the bottom of the pot.
4. Cook until the heat decreases and continue to cook for about 10 minute until the batter thickens.
5, away from the fire, immediately pour into the mold, let it cool and solidify, and it is better to eat after refrigeration.
7) osmanthus tea jelly
Materials:
5g of dried osmanthus fragrans, 30g of sugar (which can be adjusted according to sweetness), agar 15g, boiling water1000 g.
Exercise:
1, soak agar in water for later use.
2. Dry sweet-scented osmanthus is brewed with boiling water, and then white sugar is added. Better cover it with a lid for a while.
3. Take the soaked agar out of the water and drain it.
4. Put the drained agar and osmanthus tea brewed with boiling water into the pot and cook on low heat until the agar melts. Stir while cooking to prevent sticking to the bottom of the pot.
5. After cooking, pour it into a container and put it in the refrigerator until it solidifies into osmanthus jelly. Cut it into pieces when eating.
8) Nanyang papaya coconut milk jelly
Materials:
Hawaiian papaya 1, pure milk 200ml, coconut milk 50ml, Geely powder 10g, and proper amount of sugar.
Exercise:
1. Dissolve gelatin powder with a little cold water, and remove papaya seeds without peeling.
2, milk/coconut milk/sugar induction cooker to boil, cool to about 50 degrees, add melted Geely powder and mix well.
3. Pour into the papaya cup, put it in the refrigerator until the coconut juice freezes, and cut it into small pieces when eating.