making all kinds of cakes
roast beef with green beans
roast beef with green beans is colorful, nutritious and delicious.
raw materials:
A 5g beef paste, 1g fat meat, 5g green beans, 5g salt, 3g edible powder, 1g monosodium glutamate, 2g sugar, 2g raw flour, 8g water, 175g oil and 25g chicken powder.
B 1g big white skin.
Production:
Stir the A material into stuffing, wrap the big white skin with stuffing, and put green on it to make a sizzling shape.
Green ribbon dumplings
Green ribbon dumplings are unique in shape, colorful and delicious.
Ingredients:
A powder 3g, uncooked powder 2g, hot water 5g
B ribbon 1g, celery 1g, carrot 2g, salt 3g, monosodium glutamate 5g, sugar 1g, and chicken powder
Preparation:
Stir the A material into a proper amount. Blend the material B into stuffing, knead the kneaded dough into strips, make it into round crust, wrap it in stuffing, knead it into ingot shape, and steam it in a cage for 5 minutes.
preserved radish cake
preserved radish cake is soft, glutinous and salty, which is just suitable for watching the Spring Festival Gala.
raw materials:
(1) 3 grams of rice flour, 7 grams of white powder and 6 grams of water
(2) 9 grams of shredded white radish
(3) 3 grams of Cantonese sausage and 3 grams of dried shrimp
(4) 12㏄
Golden curry corner
The wrapping method of curry corner is to cut the big white skin into rectangles, put the stuffing in the corners, fold the diagonal corners to wrap the stuffing, then fold the remaining long edges and fix them around with flour.
raw materials:
12 pieces of big white skin
stuffing materials: diced chicken 15g, diced barbecued pork 5g, diced fat meat 4g, diced shrimp 5g, diced mushrooms 3g, diced onion 4g
seasoning: white powder 4g, salt 1/2 tsp, sugar 2 tsp, fresh chicken powder 1/2 tsp, curry powder 4g, coconut milk 4g.
(2) Divide the stuffing into 12 equal portions, each about 4 grams. Wrap one portion of stuffing in a large white skin, fold it in half to form a triangle, fry it in an oil pan at 18℃ until it floats, turn the curry corner over and fry it until it looks golden yellow.
(2) Boil shredded white radish until soft, and drain it for later use.
(3) Cut the Cantonese sausage into small dices, blanch it with dried shrimps in boiling water for 3 minutes, and drain it.
(4) Take a soup pot, pour 12㏄ water into it, boil it with strong fire, then add the methods (2) and (3), and then add the method (1) after the water is boiled and turned off, and slowly stir it evenly with an egg beater, then pour it into a square mold, steam it with strong fire for 4 minutes, then take it out and cut it into 12 pieces.
Making chocolate muffins
A chocolate muffin is crispy, delicious, simple, healthy and beautiful, which is very suitable for children.
material selection
main ingredients: 11g of gluten flour, 11g of cream, and appropriate amount of chocolate.
seasoning: 45g of sugar powder and 5g of milk powder.
Method
1. Soften the cream and add the sieved powdered sugar. Stir well.
2. Milk powder. Sieve the flour and add "1" to make dough.
3. Put the dough into a food bag and roll it into thin dough. After molding with a mold, put it into an oven at 18 degrees and bake it for 1-12 minutes. Or bake with a pan lined with tin foil paper on low fire, turn off the fire for 5 minutes and then repeat it.
4. Melt the chocolate, put it in a flower bag and decorate.
Features
Crispy, delicious, simple and healthy.
< jujube cake >
raw materials:
1) eggs, flour, sugar, black sesame seeds and peanut oil
2) candied dates, dried sweet potatoes, dried cherries, walnuts and roses
Practice:
1) Stir two tablespoons of sugar and two eggs with an egg beater for 2 minutes until foam appears.
3) Add flour and egg mixture and mix well. Add candied dates, dried sweet potatoes and dried cherries. Add whatever you have. I only put candied dates and medlar. It tastes just as good:)
4) Spread a layer of plastic wrap in the bowl first, put the batter into the square or round peas, sprinkle a little black sesame seeds on the noodles, and stir-fry the black sesame seeds in a hot pot first, which will make the taste more fragrant. When frying, you don't need to put oil or stir-fry on low heat to smell the fragrance.
5) put it in a steamer and steam it for 4-5 minutes. After cooling, cut it into pieces and plate it.
< bean paste >
Ingredients: glutinous rice
Accessories: bean paste, sesame seeds, eggs, flour
Seasoning: cooking oil
Practice:
1. Wash the glutinous rice, put it in a small pot, add appropriate amount of water, and steam it in a cage. Take it out and cool it a little, pour the glutinous rice on a clean gauze and knead it, then take it out and put it on the case where the noodles have been dried. Do not knead the glutinous rice into strips and cut it into small doses. Pack the doses with bean paste according to the flat shape, close them into a ball shape, and put them in a basin according to the flat shape.
2. Break the eggs, put them in a bowl and break them up. Brush them with egg liquid and dip them in sesame seeds for later use.
3. ignite the oil in a pan, add glutinous rice paste when the oil temperature reaches 6%, and fry until the color is brown and red, and the bean paste is oily.
features: the oil is sweet.
daily reminder: don't put too much water when steaming glutinous rice, the rice is soft and difficult to cook, and the finished product is easy to be deformed and unsightly.
< bowl cake >
Ingredients: flour
Accessories: raisins, melon seeds and red cherries
Seasoning: 3 liang of sugar, 2 eggs, 2 yuan of baking powder and clear water
Practice:
1. Roll the flour for use, and wash the raisins and melon seeds for use;
2. Take a container, add sugar, beat in egg liquid and stir well, add flour and baking powder and stir well together to form a bowl cake;
3. Grease a small bowl, pour half a bowl of cake paste and sprinkle raisins, melon seeds and cherries on it;
4. Put water in a steamer. When the water boils, put the drawer on the bowl in the steamer for 15 minutes, take it out, and pour it into a plate to eat.
characteristics: light yellow color, loose, soft and soft taste.