When melting chocolate, it must be heated in water, and the temperature should not exceed 50℃, otherwise the chocolate will deteriorate and agglomerate.
Materials:
Corn flakes 1 box
300 grams of bitter chocolate and sweet chocolate
Aluminum foil cup (small) 30g
Exercise:
1, cut the chocolate into small pieces and heat it on low heat until the chocolate melts.
2. Then add a proper amount of chocolate to the melted chocolate and mix well.
3. Take out a proper amount of chocolate cornflakes with a spoon, put them in the prepared aluminum foil cup, and then shape them into a ball.
Second, carambola jelly
Jelly powder condenses into lumps when it meets water, so it must be mixed with sugar in advance, and then it can be dissolved in water smoothly by adding water.
Materials:
1, 400 ml wheat juice
Grape juice 400 ml
Orange juice 400 ml
2, carambola jelly powder 45 grams
45 grams of fine sugar
Exercise:
1. Add 15g jelly powder and fine sugar in three equal parts. In order to avoid jelly powder caking, each portion of jelly powder and fine sugar must be stirred evenly.
2. After mixing well, add 3 parts of jelly powder into 3 kinds of fruit juices and mix well, then put it on a fire and heat it with low fire until it melts without particles.
3. Pour the cooked jelly liquid into the mold and refrigerate for about 1-2 hours, then demould and buckle it.
Third, muffins
The whole egg must be beaten until the foam is fine, so that it will drip with an eggbeater.
Materials:
1.4 eggs
2. Fine sugar150g
3.200g medium gluten flour
4.2 tablespoons salad oil
5, 2 tablespoons milk
Exercise:
1. Put the material 1 into a large bowl and beat with an egg beater until the foam is fine and smooth.
2. Sieve the medium gluten flour, add it and mix well.
3. Add the material 3 and mix it evenly, and let it stand for about 10 minute.
Fourth, red buns.
After the dough is covered with stuffing, it can be kneaded and tightened at the tiger's mouth.
Materials:
1, 300g medium gluten flour
30 grams of fine sugar
Baking powder 1 g
5 grams of dry yeast
Water150g
2. salad oil10g
Stuffing:
Black bean paste150g
Lotus seed paste150g
Decoration:
Edible red pigment 1 packaging
Proper amount of water
Exercise:
1. Take a little water from the material 1 and mix it with dry yeast and dissolve it for later use.
2. Mix all materials 1 with yeast water and knead into dough, then add salad oil and knead evenly until the dough is smooth, and let it stand for 10 minute.
3. Divide the two fillings into 5 equal parts.
4. Divide the dough into 10 equal parts. First, take a small piece of each dough and knead it into a circle, then wrap the remaining dough in the filling and stick it on the small round dough just kneaded.
5. Finally, evenly mix the pigment with water, brush it on the dough surface, let it stand for 40 minutes for final fermentation, and steam it for about 10- 12 minutes.
Five, rat ju cake
Fresh dogwood will be dried before it is used to make dogwood. Dried apocynum venetum can be bought in Chinese herbal medicine shops.
Materials:
1.500g glutinous rice flour
200 grams of fine sugar
400g water
2. rhubarb (dry)180g
Stuffing:
1, cabbage (dry) 300g
300 grams of minced pork
3 red onions
50 g shrimp
2,300 grams of salted mung bean stuffing
Exercise:
1. Mix the ingredients 1 into balls, then put 300g of cabbage in boiling water for 3-5 minutes, then pick it up and knead it with the remaining materials into smooth balls for later use.
2. Wash the rat weed, put it in a pot and add water (submerge the surface) to heat and cook until it becomes soft, then take out the squeezed water and chop it up with a knife for later use.
3. Knead the method 1 and chopped grass into straw balls for later use.
4. Divide the salty mung bean stuffing into 10 parts, stir-fry in another oil pan until cooked, and then cool to get the stuffing.
5. Divide the dough into 20 equal parts, pack the salty mung bean stuffing and Chinese cabbage stuffing respectively, and steam for about 15 minutes at last.