First, the potato pudding egg tart:
1, milk+sugar+glutinous rice flour and mix well.
2. After sieving, pour it into a container, cover it with plastic wrap and make two holes. Boil the water and steam for 25 minutes, then knead the butter while it is hot.
3. Grease your hands and divide them into 6 parts for standby. The butter melts.
4. Add sugar to the melted butter and mix well. Mix the whole egg liquid evenly and pour it into the butter.
5. Stir well, sift in low flour and knead into dough.
6, divided into 6 parts, anastomosed into the mold, put into 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, one slice of toast and two cheese sticks.
2. Air fryer, 180 degrees for three minutes.
3. Bake for another 6 minutes, and then serve.
Third, Shufulei cake
Fourth, Si Kang:
1, ingredients: low-gluten flour 200g, baking powder 6g, white sugar 25g, salt 1g, butter 50g, milk or 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 it too much. Otherwise, it won't be fluffy
3. Wrap the dough with plastic wrap and refrigerate for 20 minutes.
4. The dough is difficult to be pressed into a 3cm cake, and it is shaped in a round shape, or it is cut like a cake, placed in a baking tray, and coated with egg yolk liquid.
5. Bake at180 for 25 minutes.