Materials: 200g of low gluten flour, 80g of butter, 40g of powdered sugar, sesame seed filling, 2 eggs
Practice:
1, soften the butter at room temperature, can not be melted, oh, with the hands of the press down on the soft on the line;
2, and then poured into the powdered sugar, pour into the egg, with a whisk and beat well;
3, and then poured into the sifted low gluten flour and mix well;
4, kneaded into a smooth dough covered with plastic wrap and refrigerated for 2030 minutes;
4, covered with plastic wrap.
3, then pour in the sifted low gluten flour and mix well;
4, knead into a smooth dough and cover with plastic wrap and refrigerate for 20-30 minutes;
5, after the dough woke up, kneaded into a long strip, and then divided into 20 grams of a small dough;
6, take a piece of the small dough flattened, the center of the thin a little thicker next to the little thicker, 8 grams of sesame seed filling rolled out in the middle of the pinch, and gently rolled round.
7, the top of the brush on the egg yolk liquid, brush the yolk liquid once, the color is very nice golden, sprinkle a few black sesame seeds garnish;
8, baking sheet lined with greaseproof paper, put the packaged sesame seed crisp on the baking sheet, preheated oven 170 degrees Celsius, upper and lower heat bake for 10 minutes or so, and then take out a layer of brush egg wash, baked in the oven for 10 minutes after the can be.
Baked Sweet Potato with Cheese
Materials: 2 sweet potatoes, condensed milk, moderate amount of cheese, moderate amount of peach kernel slices
Practice:
1, peel and cut the sweet potatoes into cubes, and put them into a pot to be steamed through, about twelve minutes, chopsticks can be easily inserted into the representative of the cooked;
2, sweet potatoes steamed, put into a bowl of sweet potato puree;
3, add sandwiches, and add a layer of sweet potato paste.3, add sugar and condensed milk, continue to mix well;
4, the processed sweet potato puree flat into the baking bowl, smoothed;
5, evenly sprinkled with a layer of mozzarella cheese;
6, and finally put on the slices of peach kernels, preheated oven at 180 degrees Celsius, put in the middle of the baking for 20 minutes, the surface of the cheese has a slightly caramelized color can be.
Apple Invisible Cake
Materials: 2 apples, 80 grams of low-flour, 1.5 grams of salt, 100 ml of milk, 20 grams of butter, 3 grams of baking powder, 2 eggs, 30 grams of sugar, peach kernel slices
Practice:
1, crack the eggs into a bowl and mix them with the sugar;
2, beat the whisk until frothy, whitened.
3, pour in the melted butter and milk, also put the salt and mix well;
4, sieve baking powder and low gluten flour, mix well until there are no lumps;
5, wash and peel the apples and cut thin slices, as far as possible to slice thinly and evenly some;
6, apples into the batter, stirring as you put it, so that each slice of apple is evenly coated with batter;
7, the bottom and around the mold put greaseproof paper, stir the apple paste into the mold, wipe the surface, sprinkle peach kernel slices on top, into the preheated oven, 180 degrees up and down the fire in the middle layer of the baking 40 ~ 45 degrees, the surface of the golden brown on it.
Portuguese egg tarts
Materials: 10 egg tart crust, 125 grams of light cream, 125 grams of milk, 40 grams of sugar, 4 egg yolks
Practice:
1, the milk, cream and sugar poured into a small saucepan, with a low heat, heating, stirring constantly, until the sugar melted can be, and then turn off the heat to thoroughly measure the cool cool to dry;
2, egg white separation, only with egg yolks, the yolks stirred;
3, the yolk liquid into the cooled milk and stirred well, do not need to whip, mixed well sifted at least once in the egg mixture, filtered egg mixture can be more delicate;
4, the frozen tart crust, take out the first defrosted tart skin, tart skin on the baking sheet;
5, stirred evenly into the egg mixture, 8 minutes full of tart skin, 8 minutes full can be, the oven preheated 5 minutes in advance, upper and lower heat 220 degrees, about 20 ~ 25 minutes to the pot, it is recommended that after 3 minutes in front of the oven, pay attention to the coloring situation, the tart edges are yellow can be.
Egg tart skin pineapple pastry
Materials: pineapple half, sugar 40 grams, tart skin 16, starch 2 teaspoons
Practice:
1, the pineapple skin cut off the pineapple nails after the first cut into chunks, into the brine to soak for 30 minutes, fished out of the control dry;
2, cut the pineapple meat into cubes, pineapple diced in a pan with white sugar, in the Stir-fry the pineapple over low heat until the pineapple becomes transparent and slightly sticky;
3. Pour in 2 tablespoons of cornstarch water and stir-fry, toss the pineapple to a sticky state and turn off the heat to cool completely;
4. Remove the tart crust from the freezer and return to the warmth of the oven for 20 minutes, place the cooled pineapple into the crust and don't fill it up too much;
5. Fold the crust in half (leave the tinfoil shell in place to keep the tart crust intact and not cracked).
Pumpkin Pie
Materials Pie crust: 100 grams of low-gluten flour, 15 grams of granulated sugar, 45 grams of butter, 10 grams of powdered sugar, 35 grams of milk, 2 eggs,
Pie filling: 200 grams of pumpkin, 35 grams of granulated sugar, 2 eggs, 100
Practice:
1, soften butter at room temperature with sugar, powdered sugar, and low-gluten flour. hand-rolled gluten-free flour until crumbly and coarse;
2, put 2 egg yolks, pour milk, knead the dough and put it in the refrigerator for 40 minutes;
3, peel the pumpkin and cut into cubes and steam it, then press it into a puree, add sugar, egg and light cream and mix it well, that is, the filling of the pumpkin pie;
4, take out the frozen dough and roll it out into a dough of uniform thickness, put the dough into a mold, use a rolling pin to roll it out, and then put it into the mold.