First, the milk tea powder version of snowflake crisp
Raw materials:
Biscuits 150g, marshmallows 150g, butter 40g, nuts 80g, medlar 20g, red dates 20g, and milk tea powder 2 packets (* * * 44g).
Exercise:
1. Heat the butter over low heat until it melts, and then put the marshmallows in the pot (it is easier to cut the marshmallows into smaller pieces) until the marshmallows and butter are blended.
2. Add milk tea powder and stir well; Then add nuts, medlar and red dates and stir well.
3. Turn off the fire, add cookies, put on gloves, and pull the mixture back and forth until the cookies are covered with marshmallow liquid.
4. Put it into a plastic baking tray, wait for a while, and cut into pieces to eat.
Second, milk tea powder version of milk tea toast
Raw materials:
500 grams of gluten, 6 grams of salt, 5 grams of yeast, 77 grams of eggs, 72 grams of milk tea powder, 30 grams of sugar, about 260 grams of water (increase or decrease according to the actual situation) and 40 grams of butter.
Exercise:
1. Stir all the materials except butter, salt and yeast to the expansion stage, put them in the refrigerator for 24 hours, then take them out and stir. At this time, gluten has been formed, basically reaching 60% to 70%, which can shorten the beating time and prevent the surface temperature from being too high. The dough temperature is 24-26℃.
2. Add butter and continue to knead the dough until it is completely swollen. Use low speed at the beginning of adding butter, and use high speed after the butter is completely absorbed by the dough.
3. After the dough is made, it is fermented for about 90 minutes at the temperature of 28℃ and the humidity of 75%, which is about 2-2.5 times larger. If the finger sticks to the powder and pokes the hole, it will not shrink or collapse, which is fermentation.
4. Divide the dough into six equal parts, round it, and let it stand for 15 minutes. Cover with plastic wrap to prevent the epidermis from drying.
5, roll, you can roll once or twice, a good roll is generally 2.5 laps.
6. Put it into a mold, ferment at a temperature not exceeding 38℃ and a humidity of 80%, and ferment until it is fully baked for 8-9 minutes. The specific fermentation time is related to environmental temperature, dough temperature and first fermentation.
7. After the fermentation is completed, bake in the furnace. The baking temperature is increased by 150℃ and decreased by 2 10℃ to ensure the actual temperature in the furnace is 180℃. Cover with tin foil in time to color and bake for 40 minutes.
8, demoulding and cooling, and slicing after completely cooling.
Third, milk tea powder version of milk tea jelly
Raw materials:
One pack of milk tea powder, Geely powder 10g, 35g of cold water or cold milk.
Exercise:
1. Pour 10g of gelatin powder into 35g of cold water or milk, and wait for the gelatin powder to foam.
2. milk tea powder brewed 320g milk tea with hot water, poured it into the pot, added appropriate amount of sugar, and stirred with low fire until the sugar melted, so as not to boil for a long time, so as to avoid the liquid temperature being too high.
3. Pour the foamed sticky gelatin powder into the pot with the fire turned off and stir until the gelatin is completely melted. (Note that the liquid temperature should not exceed 60℃, otherwise the gel structure of gelatin will be burnt out and fail. )
4. After sieving, pour it into the mold and put it in the cold storage for freezing.
Fourth, milk tea powder version of egg tart
Raw materials:
4 portions of egg tart, 30g of butter, 0.3g of sugar 15g of salt, 2 eggs1/,60g of low-gluten flour, 4 portions of milk tea powder 1g, 4 portions of egg liquid, 0/g of egg 1g of fine sugar, and 90g of milk.
Exercise:
1. After the butter is softened with water, add sugar, milk tea powder and salt and mix well.
2. Add the evenly stirred egg liquid and mix evenly with step 1.
3. Sprinkle the sifted flour and stir well to form a ball.
4. Wrap the dough with plastic wrap and refrigerate until the dough is slightly hardened.
5. Take out the dough, put a small part of the dough into the mold, press it slowly by hand, take out the excess dough, set it up and put it in the refrigerator for later use.
6. Making egg tart liquid: after mixing sugar+milk+condensed milk evenly, add the broken egg liquid and mix evenly, add the sieved flour and mix evenly, take out the frozen egg tart skin, filter the egg tart liquid and pour it into the egg tart skin for about 8 minutes.
7. Heat the oven to 190℃ and bake for about 20 minutes until the surface is colored and the middle egg liquid does not shake.
Today's sharing is over. I hope I can help you.