How to make snacks: 1. Egg tart process.

Ingredients: 500 grams of flour, 1.125 kg of butter, 1.125 kg of granulated sugar, 1.5 kg of eggs, 1.5 kg of water, 1.5 kg of flour, 1 kg of eggs, 200 g of water. Method: 1. Make puff pastry: Mix 500 grams of flour with melted butter oil and rub thoroughly into puff pastry.

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2. Make egg syrup: Add 1.5kg of sugar and 750g of water to make syrup, add 750g of cold water and mix well. Fold 1.5kg of eggs into the syrup and stir into egg slurry.

3. Preparing the dough: Add 1kg of flour and 200g of eggs, add water and knead until it is no longer sticky to your hands, then wrap the pastry in it, roll it out thinly (about 1cm thick) with a rolling pin, then fold it into four layers and roll it out again

Thin.

Repeat folding three times, and finally roll it into a thin crust of 0.3 cm thick.

4. Forming: Place the cake base into the dish-shaped mold and scoop in the egg mixture.

5. Bake: Put it in the oven and bake for about 13 minutes.

2. Xiangmanyuan Taro Roll Ingredients: About 200 grams of wonton skin (wonton skin), about 350 grams of taro, 2 tablespoons of raisins, and 2 tablespoons of honey.

Ingredients: Seasoning: 1.5 tsp cornstarch, 1/2 tsp raw oil, 1 tbsp honey.

Method: 1. Peel and steam the taro, mash it, add raisins and seasonings and mix well.

2. Spread clean water on a corner of the wonton skin to make it easier to stick to the mouth. Place the taro filling from (1) on the wonton skin and wrap it into a small roll.

3. Heat three cups of oil in a wok, deep-fry the taro rolls until golden brown, drain the oil, place on a plate, and pour honey over them.

Note: Thoughts: After frying the taro rolls, place them on a plate lined with paper towels to absorb excess oil and prevent the leaked oil from soaking the crispy wonton skin.

The taro produced in Lipu is the best, because it is more "powdery", has a bright color, and has a clear pattern.

3. Ingredients and methods for gold-medal scallion pancake: heat the flour and knead it with water, then add cold water to knead it into a dough ball, roll it into a thin crust, apply an appropriate amount of oil, and quickly roll up the thin crust while wiping in the chopped green onions and ham.

Form into a tower shape, then flatten the cake tower, place it in a plate, pour a certain amount of oil into the plate (based on half of the cake body), bake it in the oven, bake one side, and

Flip and bake the other side. Repeat twice. After the finished product is set, pour out the excess oil in the pan.

Features: The outer layer is golden and crispy like growth rings, while the inner layer is soft and smoky. It doesn’t feel greasy even if you eat too much.

Teaching: The key lies in the gestures of making pancakes, such as the skills of opening thin crusts, the gestures of rolling the crusts, etc., which are the result of multiple arts; there are two types of scallion pancakes: salty and sweet. The above-mentioned method is salty pancake, and sweet pancake is

Coconut is poured into the flattened pancake; by flattening the pancake tower, the remaining air in the roll can be forced out, making the scallion pancake looser.

4. Amber Walnut Flower Cake Ingredients: About 80 grams of walnut meat, 1 cuttlefish weighing about 600 grams, 8 biscuits, 1 egg.

Ingredients: Seasoning: 1 tablespoon cornstarch, 1/2 teaspoon salt, appropriate amount of egg white.

Method: 1. Tear off the coat of the cuttlefish, rinse it, slice it into slices, use a blender to make a slurry, add seasonings and mix it into cuttlefish glue, put it in the refrigerator for about 1 hour and set aside.

2. Boil the walnut meat, drain and set aside.

3. Coat each biscuit with cuttlefish glue, place three walnut meats on top, put the cuttlefish glue-coated side down in a wok and fry until golden brown, drain the oil and serve on a plate.

Note: Experience: Walnut meat must be boiled with water to remove its greasy smell.

6. Chestnut Milk Dew Ingredients: About 360 grams of Liangxiang chestnut meat, about 150 grams of sugar and 3 slices of ginger, about 900 grams of evaporated milk, 2 cups of water, and 2 slices of ginger.

Method: 1. Soak the chestnut meat in boiling water for a while, tear off the outer layer, pour in water, sliced ??sugar, ginger slices and chestnuts and cook for about 10 minutes. Turn off the heat and soak for 5 minutes and cook for another 5 minutes. Leave to cool and set aside.

2. Mix half a cup of ice water and (1) with a blender until it becomes a slurry. After filtering, pour in the evaporated milk.

Remarks: Experience: After boiling the chestnuts, soaking them and then baking them, the shrimp dumplings will be softer and easier to stick than those that are not soaked. How to make shrimp dumplings: Ingredients for the dough: 150g of clear noodles, 60g of starch, 160ml of water, and about 20ml of salad oil.

A little salt. Ingredients for stuffing: 30g minced fat pork, 200g fresh shrimp, 50g bamboo shoots. How to make dough: 1. Mix the noodles and starch evenly, mix the water and salt in the pot and bring to a boil, then turn off the heat. 2. Pour the flour into the boiling water pot.

medium, use chopsticks to quickly stir into snowflakes, cover the pot, and simmer for about ten minutes. 3. Add the salad oil, knead the flour evenly until the dough is shiny, cover it with plastic wrap, and wait for about twenty minutes. 4. Knead the dough.

into long strips, divide into small doughs of about 20g, and then roll the dough flat to make the dough filling. Method: 5. Cook the bamboo shoots and cut them into thin strips, remove the shrimp lines, use paper towels to absorb the water, and chop with the back of a knife. 6.

Add salt and cornstarch to the shredded bamboo shoots, minced shrimp and minced meat, and stir in the same direction until the meat is tender. 7. Add a little sugar, sesame oil, pepper, and salad oil, mix, and refrigerate for about an hour. 8. Wrap the filling into the noodles.

medium, shape into dumplings, wrap and refrigerate for ten minutes. 9. Boil the water in the steamer, steam the dumplings for about ten minutes, take them out and brush them with oil. Papaya, banana and yogurt. Ingredients: papaya 150

grams, 150 grams of bananas, 100 grams of pears, 3 plastic cups of yogurt.

Preparation method: 1. Wash the papaya and pears, peel them, cut them into thin slices, and put them into a container together.

2. Add a few cups of good quality yogurt, such as Danone, Guangming and other brands.