One, Causewayaki
Materials: two eggs, 90 grams of gluten-free flour, 30 grams of condensed milk (sugar), 2 grams of baking powder, 25 grams of milk, 10 grams of corn oil
Stuffing: Bean paste, moderate
1. Prepare a large bowl, beat the eggs, add condensed milk, milk, corn oil, stirring to mix well. Sift the baking powder and low gluten flour into the batter , seal and let rest for 20 minutes.
2. Prepare an electric pancake pan (non-stick), fry until the batter is small bubbles, then flip, color on both sides. If you use a pan, be sure to use low heat the whole time, oh, so as not to paste.
3. After cooling, wipe on the bean paste can be folded, with a knife to press out the excess bean paste wipe out, and finally cut a knife in the middle of the triangular shape, too much trouble, if you eat directly on it.
Remember to keep it refrigerated if you can't finish it.
Two, Cherries
Skin: 100g of glutinous rice flour, 30g of cornstarch, 180g of pure milk, 60g of sugar, 30g of corn oil
Filling: 250g of light cream, 20g of sugar, one Oreo cookie
1. Sift it into a container.
2. Wrap in plastic wrap, poke holes with a toothpick, and steam for about 15 minutes after the water boils.
Steam immediately poured into the corn oil, mixed with a spatula into a ball, not hot hands after repeated overlap and push and knead, until the corn oil is absorbed all the way in, kneading smooth can be.
3. Wrap the kneaded glutinous rice ball with plastic wrap and put it into a box to seal and refrigerate until it cools down.
During this time, remove the center of the Oreo cookies and beat them with a food processor until they are powdered.
Whip the cream with the sugar until it has visible lines, then put it into a piping bag and set aside.
Grab a handful of glutinous rice flour and fry it in a non-stick pan until it turns slightly brown, then place it on a kneading mat and set aside.
4. When it is cool enough to handle, take it out of the refrigerator, roll it out, divide it into 9 equal portions, sprinkle some of the fried glutinous rice flour to prevent it from sticking to the surface, and then flatten it out into a thin sheet. Put it into a tart mold, squeeze a circle of cream, beat in a spoonful of Oreo, squeeze another circle of cream, close the mouth like a bun, and invert it onto a paper cup.
I rolled out this crust thinly and filled it with more than I needed, so I ended up using the two leftover glutinous rice balls and rolled them in a circle of coconut to eat.
If you choose to eat it as a dessert, keep it refrigerated and be sure to seal it!
If you choose to eat it like ice cream, keep it frozen!
Three, coconut pumpkin mochi
Materials: 200 grams of pumpkin puree, 200 grams of glutinous rice flour, 30 grams of sugar, coconut moderate
1. pumpkin peeled and cut into steamed, pressed into a fork into a puree and pour into the sugar stirring and melting, poured into the glutinous rice flour into a ball (according to the pumpkin's absorbency to increase the glutinous rice flour or add water, not sticky on the hand can be).
2. Rolled into the size you want, lined with greaseproof paper, steamed for about 8 minutes. Steam well out of the roll a circle of coconut is more delicious, do not have to put.
Four, milk small square
Materials:
Milk 220 grams, 25 grams of cornstarch, 15 grams of sugar, coconut moderate
1. Prepare a non-stick pan, pour in the milk, cornstarch, sugar, stirring until no particles state.
2. Turn on low heat and stir constantly, cook until thick. Sprinkle the container with a layer of coconut, pour in the cooked milk paste, flatten it (make sure to press it firmly, otherwise it will easily fall apart) and sprinkle another layer of coconut.
Let it cool and refrigerate for more than 2 hours, pour and cut into small pieces. Keep refrigerated and it is recommended to eat it within 3 days.
Five, spuds
Materials: 140g milk, 40g sugar, 30g butter, 20g gluten flour, 130g tapioca starch, one egg
1. Butter, milk, sugar into the milk pot, cook until around the small bubbles and immediately sifted gluten flour into it, stirring constantly, cook until thick and off the heat.
2. Add a few drops of vanilla extract (not available) to increase the flavor, and pour in the tapioca starch and toss to coat. Beat the eggs and add them slowly in 3 to 4 batches until the batter is triangular in shape.
3. Put it into a piping bag, squeeze the same size dough into the baking pan, put it into the preheated oven, upper and lower heat at 200 degrees for about 20 minutes (adjusted according to the temperature of your own oven), and let it simmer for 3 minutes. This is a portion for two people, and it is recommended to eat it on the same day.
Six, bean paste glutinous rice roll
Materials: 100 grams of glutinous rice flour, 20 grams of corn starch, 20 grams of corn oil, 15 grams of sugar, 105 grams of water, 100 grams of bean paste
Decorations: coconut moderate
1. Mix all the ingredients, stir well into a delicate state, pour into the container, cover with plastic wrap on high heat, boil and steam for 15 minutes! (adjust the time according to the size of the container).
2. Remove and let warm, put into a plastic bag, rolled into a square, tear off the top layer evenly smeared with bean paste rolled up, rolled a circle of coconut cut into sections can be.
If you don't have bean paste, you can use purple potato + condensed milk as filling.