flour
220g, 1 tsp baking powder (5g), 1/4 tsp salt (1g), 100g butter, 60g granulated sugar, 2 eggs, 1/2 lemon, 100ml yogurt, honeydew
Steps:
1: Sift the baking powder, salt, and flour together and set aside.
2, soften the butter at room temperature, into a clean large bowl, in three parts, add granulated sugar whipped;
3, pour into the beaten egg, beat until puffed, and then add the yogurt, lemon to, continue to beat well;
4, in three parts, pour into the flour, from the bottom to the top, turn and stir well;
5, add the right amount of honey beans, stir well and then poured into paper cups, seven minutes full can be;
6, preheat the oven to 170 degrees, put the cups on the middle rack, bake for 40 minutes.
Tips:
1, because the honey beans are sweet, so reduce the amount of sugar, if you do not put the honey beans, you can adjust the amount of sugar to 100 grams;
2, add 5 grams of custard in the flour, you can enhance the aroma and add color Oh! If you do not have can not put, you can also use milk powder instead;
3, the day you can not eat, to be placed in an airtight box to save, so as not to wind dry.
Chocolate Mousse Cake
The first step: make cocoa cake. Eggs (large) 2, sugar 40 grams, 40 grams of low gluten flour, 10 grams of cocoa powder, butter
(without salt) 10 grams.
How to make COCOA SPONGE CAKE:
1 Preparation step. Mix flour and cocoa powder, sift 2 times and set aside. Fold the oven paper into a 20x20 cm box and place
on a baking sheet. Melt the butter. Lightly coat the inside of an 18cm diameter CAKE SETTING RING with melted butter and set aside in the fridge. Preheat the oven to 170 degrees.
2 Place the eggs in a bowl and beat them with a whisk. Fill another bowl with hot water at 60 degrees Celsius, place the bowl on top and beat
the egg mixture. Add sugar and beat continuously. When the amount of egg is tripled, remove the bowl of hot water from underneath. Continue to beat the egg
liquid until you can write the numbers and the traces of the numbers can be clearly seen when you pick up the egg drop with the whisk.
3 Pour the sifted flour with the cocoa powder into 2 and mix gently with a flat spatula. When the powder is gone, add the butter and mix gently.
4 Pour 3 into the stacked tins on the baking sheet, flatten the surface with a flat spatula and bake in the oven for 10-15 minutes. Remove from the oven and let cool
on a cake stand.
Make the chocolate mousse in step two.
Recipe: GELATINE 6g, WATER 3TBSP, SEMI-SWEET CHOCLATE 80g,
MILK 120ml, RUM 1TSP, EGG (LARGE) 2 egg whites, SUGAR 60g, WHIPPING CREAM 200g
1 GELATINE Powder into a bowl, sprinkle with water and mix well and set aside. Chop the chocolate and set aside.
2 Heat the milk in a pot and remove the pot before it boils. Be careful not to boil the milk.
3 Pour the chocolate and rum into 2 and stir well, then pour in 1 and mix well.
4 Beat the egg whites and cream in 2 separate bowls. Beat them both until the foam in the bowl stands up when you pick it up with a whisk
Corners.
5 Add the beaten cream and egg whites to 3 miles each and gently mix well.
6 Place the cocoa cake in the bottom of the RING shape, pour 5 into it and refrigerate to set.
7 Remove 6 and decorate the top of 6. Can be decorated according to personal preference.
Fruit tart recipe:
<tart>
100g of low gluten flour, 50g of butter (unsalted), 25g of sugar, 1/2 egg
<almond cream>
60g of almond flour, 50g of butter, 40g of sugar, 1/2 egg, 1 tbsp of brandy, 1 tbsp of corn starch (corn). starch (corn
starch) 1 tablespoon
<cheese cream>
cream cheese 50g, honey 20g
<fruit>
Strawberries, peach, yellow peach, moderate amount of each
<Glaze >
60g apricot jam, 1 tbsp cold water
1 Make the tart. Place the butter, which has returned to room temperature, in a bowl and beat with a whisk until creamy,
add the sugar and stir until the sugar is no longer grainy.
2 Beat the eggs in a bowl and pour into 1 and whisk well. Add the sifted flour and mix lightly to form a dough, then place in a plastic bag and refrigerate for 30 minutes or more.
3 Make the almond butter. Put the butter back to room temperature in a bowl, beat with a whisk until creamy, then add sugar and beat until fluffy and white.
4 Add the eggs, almond flour mix and then add the brandy and cornstarch, mix well.
5 Grease the tart mold with a thin layer of butter, take out 2 pieces of dough, dip them in flour and spread them in the tartlet maker, and level them evenly with your hands along the
tart mold. Poke holes in the entire bottom with a fork. You can also use an olive stick. Place a piece of plastic wrap on the top and bottom of the dough while you are oliving. Olive the dough to a thickness of 4 millimeters, remove the plastic wrap and spread it into the tart mold.
6 Pour 4 into 5, flatten the surface and bake in a preheated 180 degree oven for 20~25 minutes. Remove from the oven and let cool.
7 To make the cheese cream, soften the cheese in the microwave and stir in the honey.
8 When completely cooled, coat the top of 6 with 7. Arrange strawberries, peaches and yellow peaches. Make apricot jam with cold boiled water
Make it to an even viscosity and apply it on the surface of the fruits with a brush.
Marble Cake
Ingredients: 120g of low gluten flour, 50g of butter, 50g of shortening, 120g of granulated sugar, 1/4 tsp of salt, 2 eggs, 20g of milk; Cocoa Liquid: 10g of cocoa mince, 1g of baking soda, 25g of hot boiling water.
Making steps:
1, first of all, mix the cocoa liquor and set aside.
2, the butter and shortening into the basin, with a whisk to beat soft, and then sieve the flour, add renewed beat, halfway to turn off the machine, with a spatula will be the bottom of the basin and the basin side of the raw material is not beaten to scrape the bottom of the basin, in order to avoid unevenly hit the texture of the impact of the cake. To achieve the powder and oil all stirred evenly, and there is a feeling of expansion.
3. Add the sugar and salt, and beat on medium speed to combine.
4: Beat the eggs and whisk in 3 to 4 times, stopping to scrape the bottom and sides of the bowl each time.
5. Slowly add the milk and mix at low speed until the sugar particles melt. Take 150 grams of white batter, add cocoa mixture and mix well, this is the black batter.
6, first 1/3 of the white batter into the greased mold, half of the amount of black batter to the white batter in the middle, and then 1/3 of the white batter evenly covered in black batter, the remaining half of the black batter to the middle of the last will be the rest of the white batter evenly covered with the top is complete. Bake at 160 degrees for about 55 to 60 minutes.
7. Remove the cake from the oven and let it cool while it is still warm.
Strawberry Muffins
Ingredients: 100g butter, 60g granulated sugar, 1/4 tsp salt, 2 eggs, 250g low gluten flour, 1 tsp baking powder, 80g yogurt, 150g strawberry jam.
Preparation steps:
1. First, grease or line the inside of the touching utensils with paper.
2. Beat the butter with sugar and salt until fluffy.
3, the egg beaten, in 3 to 4 times to add butter, each time you need to wait for all the egg mixture, eat the butter inside before you can add the egg mixture, otherwise add too much at a time or too fast, it is easy to hit the flower off.
4, low gluten flour and baking powder sifted into the mix, remember to use the cut way to mix well.
5. Finally, add the yogurt and gently stir to combine.
6. Put the batter into the cups about 1/3 full, put the jam in the center, and add the batter to about 8 minutes full. Bake at 170 degrees for about 25 minutes. Remove from the oven and set aside while still warm.
Chocolate muffins
Materials: 100g butter, 60g granulated sugar, 1/4 tsp salt, 2 eggs, 250g all purpose flour, 1 tsp baking powder, 80g milk, 100g non-melted chocolate.
Making ingredients:
1. Cream butter, sugar and salt in a bowl and beat with a whisk to soften.
2. Beat the eggs and add them in 3 to 4 times, mixing well at medium speed.
3. Sift low-gluten flour and baking powder and mix in, add and mix well.
4: Slowly add the milk and mix well.
5: Finally, add the chocolate beans and mix well.
6, put the batter into a greased or paper-lined feeler, bake at 175 degrees for about 25 minutes, remove from the oven and remove from the baking mold while it is still hot.
Fruit Angel Cake
Ingredients: 7 egg whites, 1/4 tsp cream of tartar, 1/4 tsp salt, 100g vanilla extract, 100g low gluten flour, 80g candied fruits
Making Steps:
1. First, mix the candied fruits with the other 1 tbsp flour.
2, egg whites plus cream of tartar (GREAM of TANTAN) into a clean bowl (can not have to say and oil), using a whisk to beat the foam, the sugar and salt will be added in 3 times, beat until wet close to the dry criminal foam, add the vanilla extract and then mix well. If sifted low gluten flour mix well, and finally add the candied fruit to mix well.
3. Pour the batter into a baking pan and bake at 160 degrees Celsius for 50 to 60 minutes. Remove from the oven and let cool upside down.
Almond Crumble
Materials: 120g low gluten flour, 160g powdered sugar, 1/4 tsp salt, 80g crushed almonds, a pinch of vanilla extract, 120g butter, 30 diced almonds.
Preparation steps:
1: Sift the flour, powdered sugar and salt into a clean bowl, add the crushed almonds and mix well.
2. Add the butter and vanilla extract to the dry ingredients and mix well, gently scrubbing with your hands as you go to make a dough.
3: Divide the dough into small pieces, flatten them, place them on a baking sheet lined with non-stick paper, and decorate them with one almond.
4. Bake at 175 degrees for about 20 minutes.
Chocolate Biscuits
Materials: 100g low gluten flour, 100g powdered sugar, 100g salt, 100g butter, 1 egg, 1 egg yolk, 1 tbsp rum, 1/4 tsp baking powder, 100g non-melted chocolate beans.
Making steps:
1: Put butter, powdered sugar and salt in a clean bowl and mix well.
2, egg and yolk powder prick added to the butter paste, carefully mix well, rum also added together mix well.
3. Sift the flour and baking powder and add to the mix.
4. Finally, add the chocolate beans to the batter and stir gently.
5: Using a tablespoon, scoop the dough onto a baking sheet lined with non-stick paper. Dip your fingers in water, flatten the dough slightly and bake at 175 degrees for about 20 minutes.
Floral and Herbal Shortbread
Ingredients: 150g cream, 100g fine white sugar, 1 whole egg, 250g low gluten flour, 1 tbsp herbal tea ingredients (you can use fresh rosemary, fresh thyme, fresh basil, fresh mint, fresh lavender leaves, or dried lavender flowers, roses, etc).
Steps to make:
1: Chop the herbs, beat the eggs well and set aside, line a baking sheet with parchment paper.
2, after the cream is softened, put it into the basin with a whisk to reach a fine yarn, add powdered sugar, and then continue to beat into a whitish and fluffy feeling.
3, the egg first beat well, and then added to the basin and cream paste in small batches to mix well.
4, the flour, chopped herbal tea ingredients together into the basin, mix well with a rubber knife, do not use the cut, must be used from the cut to mix well.
5. Preheat the oven to 170 to 180 degrees.
6: Pour the batter into a piping bag and squeeze out your favorite shapes on the baking sheet, such as long strips, chrysanthemums, etc. Bake in the preheated oven at 170 to 180 degrees for about 12 minutes, observing the shape of the cookies, and prolonging the time if the tops are not browned enough.
Chrysanthemum shortbread
Materials: 50g powdered sugar, 50g butter, 50g shortening, 40g granulated sugar, a pinch of salt, 1 whole egg, 1 egg white, a pinch of vanilla extract, 200g low gluten flour.
Making steps:
1, powdered sugar sifted, add butter, suction oil, granulated sugar and salt, beat with a whisk to soften, just until all the raw materials are evenly mixed can be, do not need to whip.
2, egg beaten, in 3 times to add the butter paste and beat well, vanilla extract added to mix well.
3. Sift the low-gluten flour and add it to the mixture, using a spatula to cut the mixture. This is called "sugar-oil mixing".
4. Place the batter in a piping bag fitted with a chrysanthemum spout and place on an oiled or parchment paper-lined baking sheet, leaving an appropriate distance between batters to prevent the cookies from sticking to each other as they expand after baking. Chrysanthemums decorated with jam in the middle of the know your favorite nuts.
5. Bake at 175 degrees for about 15 to 18 minutes.
Fruit Cake
Materials: 150g sugar, 70g butter, 70g shortening, 1/4 tsp salt, 1 egg, 200g low gluten flour, 1 tbsp rum, 1/2 tsp baking powder, 70g toasted walnuts, 150g candied fruit.
Preparation steps:
1. Refer to the recipe for chrysanthemum shortbread, and mix with sugar and oil to finish.
2, rum in the end of the liquid added to the mix. Then add the sifted free and baking powder, mix well.
3, finally add the walnut diced and candied fruit, and then mix well.
4. Put the batter into a squeeze bag, squeeze it into a circle on a baking sheet lined with non-stick paper, and bake at 175 degrees for about 15 to 18 minutes.
Taiwanese egg tarts
Materials: (20? tower molds, 12? muffin molds)
Crust material: 45g high gluten flour, 45g low gluten flour, 33g shortening, 20g powdered sugar, 40cc water.
Crisp material: 130g low gluten flour, 50g shortening.
Egg tart water material: 180g milk, 180g water, 180g granulated sugar, 50g milk, 50g shortening.
Egg tart water material: 180g milk, 180g water, 180g granulated sugar, 40cc water. 180g, Water 180g, Sugar 180g, Whole Egg 210g (about 3? large), Egg Yolk 40g (about 2? large).
Fill? : Egg yolks a? Break it up.
Tools:
Tart mold, brush.
Methods:
1. Make the egg tart water: put the milk and water in a small? Boil, add sugar, mix and cook until dissolved, remove from heat, add whole egg and egg yolk mix? Add the whole eggs and yolks and mix. ^?V?溆谩?
2. Make the oil crust: ? The first is to make a new one, and the second is to make a new one. The oil crust is made by mixing the oil in a bowl and mixing it to form a dough. In a bowl, mix to form a ball, put it on the board and knead repeatedly until the surface is smooth and a little bit of gluten. Cover the dough with plastic wrap and allow to relax for 10 minutes.
3. For the shortbread, mix the shortbread ingredients in a bowl. Mix the shortening ingredients together in a bowl and knead repeatedly until a ball forms and the surface is smooth. (It may be dry at first. ) The dough may be dry at first, so don't add more ingredients on your own. Be patient and knead for a longer period of time until the dough is smooth. The dough will be smooth.
4. Cut the pastry into 12 equal pieces. Take a piece of the pastry and place it in a bowl of water. Place one shortcrust pastry in the other. Wrap the pastry around it and slowly pinch it with your fingers to tighten the opening, then lightly press it with the palm of your hand. Pinch the pastry with your fingers, then press it gently with your palm. Push the dough stick forward and back from the center to make a long slice.
5. Then gently? The metal is replaced by the metal of the metal of the metal, 2? The ingredients are very good, but they are not the only ones. The material will be used to make the cake. Mantle? Start with the next step. (Step 1)
6. Turn the dough in the Q direction and repeat the last step. Repeat the last step and gently fold in the dough. Open the dough, and then open and close it again. Then gather the dough in the harvest. Then, place the dough in the center. Then, gather the dough again. Open the dough into A-shaped slices (they should be bigger than the tartlet molds). It's good that it's very thin, because it's thick. The sheet can be placed in the tower mold. In the tower mold, pinching the tower skin is more labor-intensive steps, if you do not pay attention to the aesthetic, just put ? If you don't care about the aesthetics, you just need to put it away and put the tart? The most important thing to do is to make sure that the egg tart is not too thick. The skin of the tower is pinched into the thickness of the same. The extra tower mold can be used to make some flowers. The skin can be pinched some flowers.
8. After shaping the tower skin, use a brush to brush the tower skin. After shaping the tower skin, use a brush to brush the tower skin with a brush, and then inject the egg tower water into the tower skin, about 8 to 9 minutes of M can be, not too much M, because the skin is thick, so the egg tower water can be injected into the tower skin. The skin of the tartare is thick, so the tartare water is not enough. The skin is thick, so the tartar water is too thick. Bake at 80 C / 350 F for 20~25 minutes. It will be ready.
Small Cookies
Ingredients:
Cream (butter) 3/4 cup, 1 cup powdered sugar, 2 eggs, 5/2 cup low gluten flour, 5 tbsp powdered milk, pinch of salt, 4 vanilla slices (crushed), 1/2 cup fruit syrup, 1 tsp whipped topping, 1 squeezy bag.
How to make:
1. Put the cream into a bowl and beat with a straight beater until fluffy, then slowly add the powdered sugar and beat well.
2. Sift the flour, milk powder, salt, baking powder, and vanilla into a sieve, then pour it into the mixture of Ingredient (1) and mix well with a doughnut cutter (do not knead) to make a dough.
3. Cut the dough into 4 pieces, put them into a piping bag and squeeze them onto a baking sheet. Bake in the oven at 180 degrees Celsius for 10 minutes or until golden brown.
Cooking instructions:
1. Do not knead the dough, as it will make the flour glutenous and the cookies hard.
2, the cookies in the baking tray need to have distance between each other, otherwise they will expand and stick together after baking.
Dried fruit cake
Information will be 300 grams of white condensed milk, 400 grams of eggs, a little baking powder, 40 grams of milk powder, 300 grams of flour, walnuts, raisins, candied fruits, a little. Sugar 300 grams, a little wine.
Method:
1) Stir in white condensed milk and sugar until creamy.
②Add all the eggs slowly in three parts and beat well.
3) Sift in the flour, baking powder and milk powder.
④Add walnuts, raisins, candied fruit, and wine to the raw ingredients and stir until a paste is formed.
⑤Pour the seasoned raw ingredients into a mold, sprinkle some walnuts on the surface, line the mold with paper, and bake in a microwave oven on medium heat for 20 minutes, then cool and slice.
Sponge Cake
Information: Eggs 1500g, milk one cup, flour 500g, dry starch 100g, vanilla powder one spoon, condensed milk 300g. 600g of sugar, a spoon of vanilla powder.
How to make:
Melt the condensed milk and set aside.
②Whisk together the egg and sugar until foamy.
3) Melt the condensed milk and pour in the milk and mix.
④Sift the flour and vanilla into the ingredients and mix well.
⑤Pour the raw ingredients into the mold, line the mold with paper, and bake in the microwave oven on medium-low heat for about 25 minutes.
6. Remove the cake from the mold and cut into pieces and arrange on a plate.
Birthday Cake
Information: One medium-sized sponge cake, one can of condensed milk, some fruits.
How to make:
1) Beat the condensed milk to a paste.
②Split the cake into two slices and spread with condensed milk.
③Squeeze various patterns (colors) onto the cake and place on low heat for 2 minutes.
④Arrange the fruits on the cake.
White chocolate ice cream (8-10 servings)
Ingredients: 2 teaspoons granulated sugar, 5 teaspoons water, 300 grams white chocolate, 3 eggs, yolks separated from whites, 300 milliliters whipping cream
How to make it:
1. Spread a layer of clingfilm over a one-liter square box or bowl. plastic wrap and spread it out as flat as possible.
2. Heat the caster sugar and water slowly in a thick-bottomed saucepan and stir until the sugar has melted. Bring to the boil and then cook for 1-2 minutes until it becomes a syrup, then remove the pan from the heat.
3. Stir the white chocolate into the syrup by chopping it into small pieces and keep stirring until the chocolate is melted and mixed with the syrup. Set aside to cool slightly.
4. Beat the egg yolks into the chocolate mixture and set aside to cool completely.
5. Beat the cream slightly until it thickens, then pour the cream into the chocolate mixture.
6. In a bowl, beat the egg whites until solid. Add to the chocolate mixture. Pour the mixture into a prepared box or bowl and place in the freezer overnight.
7. 10-15 minutes before serving, remove from freezer. Simply pour out the contents of the box or bowl and cut into slices.
French chocolate toast (serves 4-6)
Ingredients: 50g dark chocolate, 150ml milk, 1 egg, 4 teaspoons strawberry jam, 8 slices of white bread, crusts removed and cut diagonally, butter or vegetable oil, 40g cotton white sugar
How to make it:
1. Chop the chocolate into small pieces, put them into a small saucepan, add the milk, and heat it with a medium heat and stir until the chocolate melts. Then set aside and cool slightly.
2. Crack the eggs into a large bowl and whisk in the warm chocolate milk as you go.
3. Heat the slightly diluted strawberry sauce. Then set aside to keep warm.
4. Dip each slice of cut bread into the chocolate milk weight. Heat the butter or vegetable oil in a skillet and fry the bread for 2-3 minutes, until crisp on both sides.
5. Sprinkle the bread with cotton white sugar and top with hot strawberry sauce.
Chocolate Banana Sundae (4 servings)
Ingredients:60g dark chocolate, 4 tsp sugar syrup (recipe below), 15g butter, 1 tsp brandy, 4 bananas, 150ml whipping cream, 8-12 tablespoons vanilla ice cream, 75g almonds, finely chopped, a pinch of chocolate powder
Practice:
Methods:
1. To make the syrup, place the sugar in a saucepan and slowly pour in the water and cook over medium heat, stirring constantly with a spoon, until it becomes syrupy.
2. To make the chocolate sauce, cut the chocolate into small pieces and place in a heatproof bowl with the syrup and butter. Place the bowl over a pan of simmering water and heat until the mixture in the bowl is melted, stirring constantly until well combined. Remove the pan from the heat, stir in the brandy and set aside.
3. Thinly slice the bananas and beat the cream until solid. Place a spoonful of ice cream in the bottom of each of 4 tall glasses, add the banana slices, some chocolate sauce, a spoonful of cream, and scatter some chopped almonds.
4. Repeat the above in the glass draft cups, finishing with a large dollop of cream, scattered with some crushed almonds and a little chocolate powder.
P.S. Thick cream is available in all major supermarkets.
Sweetened Sydney
Materials: 150 grams of Sydney, 100 grams of brown sugar, 5 grams of salt, water.
Method:
1. Pear peeled, core cut into pieces.
2. pot filled with water, under the water avocado, with a small fire to cook through to be used.
3. To pear after cooking through, and then blend brown sugar, salt and cook for a few moments, poured into the bowl is complete.
Fresh fruit yogurt (this is the most time-saving, but also delicious, a little effort can also be made very beautiful)
Materials: 4 cans of yogurt (about 1 liter), a little fruit or strawberry sauce.
Preparation: Chill the yogurt in the refrigerator for 2 hours or more to stabilize it, then top with fruit pieces or strawberry sauce and serve.
Effects: regulate body functions, improve immunity, anti-cancer and anti-aging.
Coconut Milk Turtle Cream
The recipe couldn't be simpler
It's cold and sweet, and it's nice to have a bowl of it after a bath.
Raw materials: a box of turtle cream, a bottle of coconut milk, boiled a number of small sago
Practice: turtle cream cut into small pieces, into a number of small sago (like to eat on the shelves a little more), pour the coconut milk. OK
(You can also add some milk, if you like a little sweeter, you can put in a little honey)
Particularly: the small sago method of boiling: boil a pot of water, open it and put the small sago, like a little honey, and then put it into a pot of water, and then put the small sago, and then put the small sago. Boil a pot of water, put in the small sago, like cooking porridge like cook a cook a, to often stir, so as not to stick a piece of. Cooked to the small sago into completely transparent, you can fish out into clean cool water to clean (because this thing is very sticky when cooked out), cleaned into a small bowl, add some cool water to rinse (to avoid the static when the sticky piece of it), set aside in the refrigerator to let it cool off to go.
Cinnamon balls
Materials: apples, bananas, sweet rice wine, small balls (wrapped in the heart of the dumplings can also be), cinnamon sugar dosage of self-defined
First of all, cinnamon sugar production, SO simple
picking fresh cinnamon (even when the University of the campus in autumn bloomed a lot of cinnamon, the night after study hall will be picking cinnamon - whispering is to sneak picking), about a half hour of the The amount of sugar can be added to a pound of sugar, picked into the pot bowl, a little salt (1 to astringent taste 2 good squeeze), with a strong hand pinch (you can also use gauze wrapped pinch), try to squeeze the juice, and then mixed into the sugar on it, do not take to the sun, so the aroma will be reduced a lot. Keep it in the refrigerator for at least a year.
Dessert practice: the apple, bananas were diced (about the size of the thumbnail) to be used, the pot of water into the right amount of water, after boiling into the sweet rice wine, small balls; to the small balls of eight ripe, into the apple, bananas, after boiling into the cinnamon sugar can be served in a bowl to eat.
Banana Cake
Raw materials: banana, cornstarch, flour, apple, hawthorn cake, fruit cucumber.
Practice: first take two bananas (according to the number of people to decide, two bananas can be enough to do out of 3, 4 people to eat) mashed, and then add cornstarch (can not be added to water), and then add a little bit of flour (add flour just to taste a little bit better, so add less) to the can be kneaded until the dough, the kneaded dough rolled into a strip, pulled into a small dough, and then the small dough rushed into the pancake (because the cake should be thin so the small dough can not pull too big), put the pan on the fire do not add oil, directly on the cake in the pan, because there is no oil so you have to diligently turn over the cake, until the cake's color becomes golden out, and then the apple, hawthorn cake, cucumber into a shredded rolled in banana cake, in the banana cake diagonal knife cut in half, can be mounted on the plate. This snack is characterized by the aroma of bananas, plus apples, hawthorn cake, cucumber, sweet and sour, and very light, more suitable for summer and festivals to eat.
Chocolate bananas:
Materials: 2 bananas, chocolate, a little lemon juice, almonds, cashews, moderate
Methods:
1. Peel bananas, cut in half, skewered with a bamboo stick, and placed on a plate, flat side down, and drizzled with lemon juice
2. Chop the chocolate, and put it into a pot, add a little water, and turn on the heat to heat it up, and stir. And let it melt
3. Put the almonds, cashews and slices into the oven and roast until the color is slightly brown
4. Drizzle the melted chocolate over the bananas and garnish with roasted almonds and cashews slices to finish
Red Wine and Apple:
Inputs: One apple, one cup of red wine, two tablespoons of sugar
Preparation:
1. Wash, peel, peel and cut into small pieces and place in a heat-resistant container
2. Add the red wine, sugar and stir
3. Place in the microwave oven and set the microwave on a strong setting for five to six minutes
4. Remove and place on a plate and allow to cool
Strawberry Pancakes:
Ingredients: 5-6 strawberries, about half a cup of flour for the pancakes. About half a cup of flour for pancakes, milk, oil
Method:
1. Wash the strawberries, remove the tip and cut them into small pieces
2. Add the milk to the flour and stir, so that it is completely blended with the flour
Note that the milk should not be added too much to avoid the batter too thin
3. Pour the oil into the pan and fry over low heat until lightly browned and ready to serve
Fruit curry:
Materials: curry block, onion, carrot, pineapple, apple,
Evening mango half, a little salt and pepper
Practice:
1.Wash and slice the onion, and put it into a pan of stir-fry and wait for it to change color
2. Carrots, apples, wash the skin, remove the child and cut into cubes
3. Pineapple, mango, remove the heart of the child and cut into small pieces
4. Water into the pot to boil, first add the cut carrots to go down to cook until soft
5. 1,2,3 of the material into the pot to boil and add salt, pepper and curry seasoning that is
Ice Sugar Silver Fungus Soup
Sweetened Silver Fungus Soup
Method of production raw materials: fungus, jujubes, goji berries, rock sugar
Practice: the fungus to remove the tip of the wash into the pressure cooker pot, pour in goji berries, jujubes, rock sugar cover the lid of the cooker, the pressure is adjusted to the rice file, keep pressure time 10 minutes, can be consumed. Can also be placed in the refrigerator to cool down after consumption.
Features: smooth texture, sweet and mellow.
Daily Tip: Nourish Yin to stop coughing, moisten the lungs and resolve phlegm, moisten the intestines and open the stomach. For middle-aged and old people and hypertension, arteriosclerosis and tuberculosis patients, has a good health care effect.
White chocolate ice cream (8-10 servings)
Ingredients: 2 teaspoons granulated sugar, 5 teaspoons water, 300 grams white chocolate, 3 eggs, yolks separated from whites, 300 milliliters whipping cream
How to make it:
1. Spread a layer of clingfilm over a one-liter square box or bowl. plastic wrap in a square box or bowl with a capacity of one liter and spread it out as flat as possible.
2. Heat the caster sugar and water slowly in a thick-bottomed saucepan and stir until the sugar has melted. Bring to the boil and then cook for 1-2 minutes until it becomes a syrup, then remove the pan from the heat.
3. Stir the white chocolate into the syrup by chopping it into small pieces and keep stirring until the chocolate is melted and mixed with the syrup. Set aside to cool slightly.
4. Beat the egg yolks into the chocolate mixture and set aside to cool completely.
5. Beat the cream slightly until it thickens, then pour the cream into the chocolate mixture.
6. In a bowl, beat the egg whites until solid. Add to the chocolate mixture. Pour the mixture into a prepared box or bowl and place in the freezer overnight.
7. 10-15 minutes before serving, remove from freezer. Simply pour out the contents of the box or bowl and cut into slices.