I personally prefer it in winter? Soup water water? Warm desserts, such as brown sugar wine-fermented meatballs, rock sugar stewed Sydney, red dates and tremella soup, and some baked desserts, such as semi-cooked cheese and Qifeng cake. Now it's less than a month before the Chinese New Year, and I will also favor some Chinese snacks with festive flavor, such as all kinds of hair cakes, eight-treasure rice, red dates and sesame cakes.

in my opinion, no? Favorite? Dessert, only in a certain period of time prefer food. In summer, they prefer baking-free Mu Si cakes, tiramisu and other cold snacks, while in winter, they prefer hot and normal temperature snacks because of the weather.

As a consistent style of eating goods, I will definitely share some of my favorite winter desserts. Today, I will share two delicious desserts, semi-cooked cheese and brown sugar wine dumplings. The first dessert belongs to baking. In cold winter, we can eat some cheese desserts properly to supplement energy and nutrition, and give us sweet taste buds? Spoil? ; Brown sugar fermented rice dumpling is a small Chinese dessert, which belongs to? Soup water water? One kind, come to a bowl in winter, warm your heart and stomach, and care for yourself and your family from the simplest food.

Medium cheese

Recommended reason: as? Cheese control? +? Hurricane cake control? I prefer the soft-tasting semi-cooked cheese. The cheese taste is not too heavy, the taste is light and soft, and it won't be greasy like heavy cheesecake. It is also very friendly to the partners who try cheese food for the first time. The most important thing is that it has a rich layering and gives different feelings to the taste buds. Promise me that you must try it ~

Mold: oval semi-cooked cheese mold

Reference weight: 1 pieces < Egg yolk: 1, fine sugar (for egg yolk): 6g, corn starch: 9g, butter: 1g, cream cheese: 1g, protein: 1, fine sugar (for protein): 2g, sponge cake bottom: 1 pieces.

production steps:

make custard sauce

1. add egg yolk and sugar, and stir until it is slightly thick and white.

2. Sieve the corn starch and add it, and mix well with the egg in a zigzag shape.

3. Pour the milk into the milk pan, and heat it with low heat until it is slightly boiling and bubbling.

4. Add a small amount of heated milk to the broken egg yolk for many times, and stir with the egg.

5. Sift the yolk paste, pour it back into the milk pan and heat it on low heat. Keep stirring with eggs. When the batter becomes thick and the eggbeater can draw obvious lines, leave the fire immediately.

6. immediately put the milk pan into cold water to cool down, and keep stirring at the same time. after cooling, the state will be slightly thicker, but it will still have fluidity.

making cheese custard sauce

7. Beat the softened butter and cream cheese with egg.

8. Pour the butter and cheese into the custard sauce and mix well.

Send the egg whites

9. Add sugar to the egg whites three times, and send them to 7 for distribution (big hook state).

Mix the batter+bake

1. Mix the meringue and cheese custard sauce twice.

11. put the batter into a paper bag and squeeze it into a mold with cake slices.

12. Make the surface smooth, shake it for several times, and put it into an oven for water bath. In the middle layer, bake it in an oven that is preheated at 23 degrees in advance and 13 degrees in advance until the surface is slightly colored (about 15 minutes).

13. After cooling at room temperature, it will taste better after 4 hours in the refrigerator.

failed tips: dry goods look here!

1. Half-cooked cheese is actually edible after being baked, but it tastes better after being refrigerated. Before eating, you can warm it at room temperature for 1 minutes, so it won't be too cold.

2. How to make half-cooked cheese seems complicated, but there are many ways to make it? Logical sense? Similar to Qifeng cake, you need to make meringue and yolk paste separately, and then mix them; Here, the egg yolk paste is replaced by cheese custard sauce, and then the meringue and cheese custard sauce are mixed, baked in a mold, and cooled after being taken out of the oven to make it taste better.

3. Medium-cooked cheese is suitable for baking in a small mold.

4. If you want to have caramel color on the surface, you can also bake the semi-cooked cheese with a spray gun.

Brown sugar wine makes dumplings

Recommended reason: I've always had a soft spot for steamed dumplings. Adding brown sugar is more friendly to women. In special times, a bowl will make your stomach warm and much more comfortable. Don't neglect to take care of yourself when you love your family.

ingredients:

glutinous rice balls: appropriate amount, sweet wine: appropriate amount, brown sugar: appropriate amount, cooked white sesame seeds: appropriate amount (optional)

production steps:

1. Boil a pot of water, add glutinous rice balls and cook until floating. Take out the glutinous rice balls.

2. Leave only a proper amount of water, add brown sugar, stir and cook until the sugar is completely melted, and then boil again.

3. Pour in glutinous rice balls, add wine, and stir well to get out of the pot.

4. Sprinkle some cooked white sesame seeds on the surface, which makes the taste sweeter and the face value better.