Assorted snacks

Ingredients: dry glutinous rice flour 5 kg sugar 8 kg egg white 1.5 kg bean paste stuffing 17.5 kg red bean soup 0.5 kg frozen powder sugar 0.5 kg starch (for floating noodles) 1 kg.

1. Flour mixing: mix glutinous rice flour into paste, spread it in a drawer, steam it into sticky cakes, pour it into a preheated pot, and then pour the beaten egg whites in five times, while stirring, while heating, and keep the temperature between 55 ~ 65℃ after stirring evenly (cold and hard, not easy to fill).

2. Molding: Put the dough on a table with starch, squeeze it flat, wrap it in bean paste, make it into peach, apricot, melon and other shapes by hand, and brush off the starch on the surface. Heat and melt the red bean soup, put it into a paste-squeezing bag, squeeze the product into a stalk shape, and then make the frozen powder sugar into leaves and stick it on the product, which is the finished product.

Tips:

1. Freeze-dried sugar ingredients: 2 kg of sugar, 50 g of freeze-dried powder, and pigment 100 g.

2. Ingredients of bean paste stuffing: adzuki bean 16.7kg sugar, 25kg salt 150g syrup, 500g.

================================================

Danish souffle biscuit

Ingredients: cream120g, wheat flour150g, chocolate 80g.

Accessories: sugar 40g, eggs 60g.

1. Beat the unsalted cream and sugar with an egg beater until fluffy, add the eggs and beat until thick, then add the flour and stir well to make batter.

2. Put the batter into a flower squeezing bag, squeeze it into strips and put it on baking paper.

3. Bake in the oven 170 degrees 12 to 15 minutes, turn off the fire when it is golden brown, and take it out after stewing for 2 minutes.

4. Dissolve the broken chocolate in water, stick it on both ends of the biscuit and put it on the shelf until it is not sticky.

===========================================

Coffee cake

Ingredients: 800g of eggs and 320g of wheat flour.

Seasoning: salad oil 60g, milk 100g, sugar 360g, coffee 20g, baking powder 3g.

1. Separate the egg white from the yolk.

2. Baking powder and salad oil are slowly injected into the egg yolk to mix.

3. First, mix the coffee and milk and pour them into the egg yolk.

4. Sift the flour into the egg yolk.

5. Add sugar to the egg white, then pour in the egg yolk and stir well.

6. Pour the prepared raw meal into the mold, put it in the microwave oven and bake for about 25 minutes on medium heat.

7. Take out the model of the cake, cut it in half, coat it with fresh frozen coffee and milk, and squeeze out a pattern on it.