First of all, potato pudding tart:
1, milk+sugar+glutinous rice flour and mix well.
2. After sieving, pour it into a container, cover it with plastic wrap and punch two holes. Boil the water, steam it for 25 minutes, and then knead the butter while it is hot.
3. Oil your hands and divide them into 6 parts for later use. The butter has melted.
4. Add sugar to the melted butter and stir well. Mix the whole egg mixture evenly and pour it into butter.
5. Stir well, sift in low flour and knead into dough.
6, divided into 6 parts, anastomosed into the mold, put in hemp heat.
7, egg yolk+sugar+condensed milk and mix well.
8. Pour in milk+whipped cream and mix well.
9. Sieve and pour into the mold. Oven 170 degrees for about 25-30 minutes.
Second, cheese toast:
1, a slice of toast and two cheese sticks.
2. Air fryer, 180 degrees for three minutes.
Bake for another 6 minutes, and you can serve.
Third, Shufulei cake
Fourth, Si Kang:
1. Material: low-gluten flour 200g, baking powder 6g, sugar 25g, salt 1g, butter 50g, milk or modified cream 120g, eggs 1.5.
Ingredients: cranberries/raisins/chocolate diced.
2. Add 1 egg liquid, add 120g cream/milk, and stir until there is no obvious powder. Don't rub too much. Otherwise, it won't be fluffy
3. Wrap the dough with plastic wrap and refrigerate for 20 minutes.
4. It is difficult to press the dough into a 3cm cake, make it round, or put it in a baking tray like cutting a cake and coat it with egg yolk liquid.
5. 180 bake for 25 minutes.