The first is the potato pudding tart:
1, milk+sugar+glutinous rice flour and mix well.
2. After sieving, pour it into a container, cover it with plastic wrap and punch two holes. Boil the water and steam it for 25 minutes, then pinch the butter while it is hot.
3. Oil your hands and divide them into 6 parts for later use. The butter has melted.
4. Add sugar to the melted butter and mix thoroughly. Mix the whole egg mixture evenly and pour it into butter.
5. Stir well, sift in low flour and knead into dough.
6, divided into 6 parts, anastomosed into the mold, put into the hemp ball to heat.
7. Egg yolk+sugar+condensed milk and mix well.
8. Pour in milk+whipped cream and mix well.
9. After sieving, pour into the mold. Oven 170 degrees for about 25-30 minutes.
Second, cheese toast:
1, a piece of toast and two cheese sticks.
2. Air fryer, 180 degrees for three minutes.
Bake for another 6 minutes, and then serve.
Third, Shufulei cake.
Fourth, Si Kang:
1. Material: 200g of low-gluten flour, 6g of baking powder, 25g of sugar, 50g of salt 1 g, 50g of butter, 20g of milk or modified cream 1.5 eggs.
Ingredients: cranberries/raisins/chocolate diced.
2. Add 1 egg liquid, add 120g cream/milk, and stir until there is no obvious powder. Don't rub too much. Otherwise, it won't be fluffy
3. Wrap the dough with plastic wrap and put it in the refrigerator for 20 minutes.
4. It is difficult to press the dough into a 3 cm cake, which is round in shape, or cut like a cake, put it in a baking tray and coat it with egg yolk liquid.
5. Bake at the temperature of 180 for 25 minutes.