First of all, xiansikang

1. Formula: 860g low-gluten flour, 60g milk powder, 24g baking powder, 72g baby sugar, 20g sea salt, 250g butter, 300g eggs, 300g whipped cream, diced carrots180g spinach leaves180g yellow cheese.

2. Operation process: wash spinach leaves and control water, wash carrots, peel and dice them to control water, and slice and dice yellow cheese for later use. Stir butter, sugar and sea salt evenly and lightly. Stir in eggs and light cream in batches, add sifted baking powder and milk powder, and finally add diced carrots, diced cheese, spinach leaves and low-sugar red beans and mix well. Spread it into a baking tray, and flatten it with a drop rod to a thickness of 2cm. Freeze in the refrigerator, cut into 5*5 cubes, brush the yolk twice, and bake in the oven. The baking temperature is 210/150 c for 22-24 minutes.

Second, ferment Si Kang.

1. Formula: 500g of high-gluten flour, yeast 15g, 200g of eggs, 2 10g of water, 500g of butter, 0/0g of salt/kloc-0, 300g of sugar and 0/kloc-0 of high flour.

2. Operation process: the yeast melts, and the middle seed part is stirred until it becomes slightly hard, and it basically wakes up 120min, with temperature of 28 and humidity of 75%. Stir all the materials on the seed surface and the main surface evenly, divide them into 40g/ piece, relax for 20min, and fill in 10- 15g. After the main fermentation for 40 minutes, brush the egg yolk twice and ignite. The stuffing can also be: red bean stuffing/purple mashed potatoes/black pearl beans/honey beans.

Third, red bean Si Kang

1. Formula: 500g butter, 2000g Nissin 652q ready-mixed powder, 800g eggs and 350g adzuki beans.

2. Operation process: Stir the butter and the prepared flour evenly, add the eggs at medium speed for 2 minutes, and stir until the muscles are soft. Stir in adzuki beans, put them in a baking tray and smooth them, and freeze them until the machine can run. It is made of biscuits, with a thickness of 1.5cm, a cut length of 9cm, a width of 8cm and a weight of about 70g. Brush the egg yolk twice on the surface, put it in the oven and bake it at 190℃ and 150℃, color it for about 1 1min, brush it with honey and bake it for 2-3min.

Fourth, cherry blossom cookies.

1. Formula: cream cheese 100g, low-sweet white bean paste 100g, lemon juice 3g, butter 270g, powdered sugar 135g, salt 3g, honey 35g, eggs 75g, milk powder 45g and low-gluten powder 500g.

2. Operation process: Mix cream cheese, white bean paste and lemon juice evenly. Butter, powdered sugar, salt, gently stir well. Add eggs and honey in batches and mix well. Add the sieved low-gluten flour and milk powder. Remove part of the cake crust and divide it into 0.5g/ ball to make stamens for later use. Add a proper amount of edible cherry blossom liquid into the remaining crust, mix them evenly, divide them into 5g/ slice, knead them into small circles, 5 slices/group, and press them into circles with tools to decorate petals and stamens.150/140 c baking 18min.

Five, matcha Doudou Xiaofang

1. Formula: butter 800g, white emulsified oil 100g, sugar 600g, salt 8g, honey 100g, eggs 800g, egg yolk 200g, low-gluten flour 700g, high-gluten flour 100g, and baking.

2. Operation process: butter, white emulsified oil, baby sugar and salt are evenly stirred and slightly stirred. Stir in eggs, egg yolk and honey in batches, mix in screened low-gluten powder, high-gluten powder, matcha powder and baking powder, and mix in low-sweet adzuki beans, colorful beans and cranberries. 760 grams of slurry was put into the gold brick mold, scraped flat, covered and baked in the furnace. Bake at the furnace temperature of 170/ 165℃100-10 minutes, and take it out of the furnace for cooling. Cut into 4*4 squares.