Ingredients:

Green dough skin: glutinous rice flour: 1 10g, dried powder: 30g, wormwood powder: 6g, lard: 10g,

Boiled water (boiled powder): 100g, boiled water: 30g (boiled glutinous rice flour),

Warm water and glutinous rice flour: appropriate amount (adjust the hardness of dough).

Milk filled with fresh milk: 190g, corn starch: 30g, whipped cream: 65g, white sugar: 30g.

Production steps:

Making fresh milk stuffing

1, corn starch +60g milk and mix well.

2. Pour milk 130g+ whipped cream+sugar into the milk pan, and heat it over medium heat until bubbles appear, while stirring constantly.

3. Turn to low heat, pour the starch liquid into the milk pan, and keep stirring until the eggs are resistant to pumping and thicken, turn to the minimum heat, and leave the fire at a suitable consistency.

4. Put it into a container wrapped with plastic wrap in advance, cover it with plastic wrap, cool it at room temperature, and refrigerate it for 4 hours.

Qingtuanpi making

5. Pour boiling water 100g into the ground powder at one time, scald it into translucent shape, and mix well for later use.

2. Pour glutinous rice flour+wormwood flour+lard into a large basin, pour 30g boiling water into glutinous rice flour to make it partially cooked, mix well, add ground flour and knead into dough. Warm water and glutinous rice flour can be added to adjust the hardness of dough.

3. Cover the kneaded dough with plastic wrap and wake up 15 minutes.

4. Divide the dough into 10 portions, knead it round and flatten it, wrap a proper amount of fresh milk stuffing, wrap it up, close it down and smooth the cracks.

5. Brush the green ball with a layer of lard, put it in a steamer covered with steamer cloth in turn, steam it in a steamer of SAIC Motor on a big fire for 18 minutes, and stew it for 2 minutes.

6. Brush a layer of lard to prevent cracking immediately after taking out the pot, and wrap it with plastic wrap one by one when it is cool enough to be hot.

Flowers are in full bloom in spring, and cherry blossoms are also in spring and March.

Cherry blossom cake, with pickled cherry blossoms and sweet and crisp cookies, has an indescribable mellow feeling because of the collision between sweetness and saltiness.

Ingredients: salted cherry blossoms, butter 50g, low-gluten flour 125g, milk powder 15g, frosting 30g, and egg liquid 20g.

Practice:

1, salted cherry blossoms are boiled in water for later use.

2, butter and icing whipped until the volume becomes larger and the color is white.

3. Add the eggs twice and beat evenly.

4. Sift in low-gluten flour and make dough.

5. Roll the dough into thin slices and cut it with a biscuit mold.

6. Put it in a baking tray and put a cherry blossom on the biscuit.

7. Preheat the oven 150 degrees, and bake it up and down 15 minutes.