Ingredients: butter 1 00g, refined sugar 60g, salt14 spoon, 2 eggs, 250g low-gluten flour, baking powder1spoon, yogurt 80g, strawberry jam150g.

Production steps:

1, first put oil or paper on the inside of the tool.

2. Add sugar and salt to butter until soft.

3. Break up the eggs and add them to the butter in 3 to 4 times. Each time, you need to wait for the egg liquid to mix well. You can add the egg liquid after eating it in the butter. Otherwise, if you add too much or too fast at a time, it will be easy to spend.

4. Sieve and mix the low-gluten flour and baking powder, and remember to mix well by cutting.

5. Finally, add the yogurt and gently stir well.

6. Put the batter into the cup until it is about 1/3 full, put jam in the middle, and add the batter until it is about 8 minutes full. Bake at 170 degrees for about 25 minutes. Remove the baking mold while it is hot.

Almond crisp

Ingredients: low-gluten flour120g, powdered sugar160g, salt14 tsp, 80g of crushed almonds, a little vanilla extract, butter120g, and 30 almonds.

Production steps:

1, low-gluten flour, powdered sugar and salt are mixed and sieved into a clean basin, and the crushed almonds are added and mixed well.

2. Add butter and vanilla extract into the dry powder and mix well. Gently grasp and mix well with your hands to make dough.

3. Divide the dough into small pieces, round and flatten it, put it on a baking tray covered with non-stick paper, and decorate it with an almond.

4. Bake at 175 degrees for about 20 minutes.

Huacao crispy cake

Ingredients: cream 1 50g, fine sugar 1 00g, whole egg1piece, 250g of low-gluten flour, herb tea material1tablespoon (fresh rosemary, fresh thyme, fresh basil, fresh mint, fresh lavender leaves, or dried lavender leaves can be used.

Production steps:

1, chop the herbs, beat the eggs evenly for later use, and spread baking paper on the baking tray.

2. After the cream softens, put it in a basin and use an egg beater to achieve a spun yarn shape. After adding powdered sugar, continue to beat it into a white and fluffy feeling.

3. After the eggs are beaten evenly, add them to the basin in several times and stir well with the cream paste.

4. Put the flour and chopped herb tea materials into the basin together, and mix well with a rubber knife. Never cut them, but mix well by cutting them.

5. Preheat the oven at 170 to 180 degrees.

6. Pour the batter into the flower-squeezing bag, squeeze out the shapes you like on the baking tray, such as long strips and chrysanthemums, and bake in the preheated oven at 170 to 180 degrees for about 12 minutes, and observe the shape of the biscuits. If the surface is not browned enough, you can extend the time.

Chrysanthemum crisp cake

Ingredients: 50 grams of powdered sugar, 50 grams of butter, 50 grams of shortening, 40 grams of fine sugar, a little salt, whole egg 1 piece, egg white 1 piece, a little vanilla extract, and 200 grams of low-gluten flour.

Production steps:

1, sift the powdered sugar, add butter, solvent oil, fine sugar and salt, and beat with an egg beater until all the raw materials are evenly mixed, without sending.

2. Beat the eggs, add them into the butter paste for 3 times and mix well. Add vanilla extract and mix well.

3. Sieve and add the low-gluten flour, and mix well by cutting with a scraper. This method is called "sugar-oil mixing method".

4. Put the mixed batter in a flower-squeezing bag with chrysanthemum flower nozzles, and record it on a baking tray coated with oil or covered with non-stick paper. A proper distance should be left between the batter and the batter to avoid the biscuits from sticking to each other due to expansion after baking. Decorate jam in the middle of chrysanthemum to know your favorite nuts.

5. Bake at 175 degrees for about 15 to 18 minutes.

Fruit cake

Ingredients: sugar 1 50g, butter 70g, shortening 70g, salt 1/4 tsp, egg 1 piece, low-gluten flour 200g, rum1tsp, baking powder 1/2 tsp.

Production steps:

1, refer to the practice of chrysanthemum crisp cake, and finish it by mixing sugar and oil.

2. Add rum to the finished liquid and mix well. Add the sifted free and baking powder and mix well.

3. Finally, add the diced walnuts and candied fruit and mix well.

4. Put the mixed batter into a flower-squeezing bag, squeeze it into a circle on a baking tray covered with non-stick paper, and bake it at 175 degrees for about 15 to 18 minutes.

Lemon snacks

Formula: 70g butter (salt-free), 70g all purpose flower and bakingpowder.

Half a spoon (5 ml small spoon), 40 grams of sugar, 2 eggs,

2 tablespoons of lemon peel (5 ml) (the peel should be ground into very fine powder. Pay attention when grinding.

As long as there is a thin yellow layer on the surface. As soon as the white part is exposed, change the position and grind it.

If there is no peeler, use a knife to slice off a thin layer of epidermis and cut it into fine powder.

A few drops of pure vanilla extract (no need to add it)

< Lemon syrup >

The amount of lemon 1/4 partially extruded, 20 grams of sugar and 40 ml of water.

Practice:

1. Melt the butter in the microwave oven. Put the eggs in a small bowl and mix well (if the eggs are kept in the refrigerator, take them in advance)

come out

Let it naturally return to room temperature).

2. Mix the flour with BP, and filter into the basin through a sieve. After adding sugar, mix with an eggbeater.

Then add the egg liquid twice. After each addition, mix with flour bit by bit. Add PVE after homogenization.

3. Add the melted butter in three times and stir evenly with a rubber spatula. Add lemon peel and mix.

4. Thin coat the muffin with extra butter, and pour 3 into the muffin to 70~80%.

After pouring, put it in the refrigerator for 2~3 hours. (If you don't have a muffin maker, you can use a tart maker or other small ones instead.

I made it with a tart machine. )

5. Take out 4, preheated 180 degree oven from the refrigerator and bake for about 20 minutes.

6. During baking, make lemon syrup. Put sugar and water in a small pot and heat it to boil, then turn off the fire and take it out.

Squeeze the lemon juice into the pot and mix well.

7. Use a brush to dip lemon syrup on the freshly baked surface, and it is finished.

Corn sponge cake

Fluffy and sweet corn muffins are very good snacks, and the method is also very easy. Let's see how to do it:

Ingredients: corn flour (medium size), high gluten flour, yeast, eggs, sugar, vegetable oil.

Practice: Soak corn flour in a small amount of water for one hour, add flour, mix yeast into a thin batter (not particularly thin, it will slowly sink when pulled up with chopsticks, but there are lines) and ferment in a warm place for one hour until it swells.

Separate the egg yolk from the egg white, put the egg yolk into the batter, put the egg white into the bowl, add the white sugar, and beat with a long spoon until it is hard to foam (about 10 minute). Add the egg white bubbles into the batter and mix well.

Put half a spoonful of oil in the pan, heat it, heat it evenly with low fire, and pour in the batter. A thick layer of batter will fill the pan (the size of the pan is very important, and it is best that the batter can be one to two centimeters thick, so that it tastes good and is easy to cook). When the surface is a little hard to fry, but there is still a lot of batter, you can use chopsticks to separate the edge of the muffin from the pan, then shovel it out and fry it on the opposite side, and then you can take it out when both sides are golden and slightly burnt.

doughnut

3 cups of low-gluten flour, baking powder 1 tablespoon, 2 eggs, 4 slices of vanilla, a little powdered sugar, fine sugar 1 cup, milk 1/2 cups, 2 tablespoons of cream (dissolved).

1, mix flour, baking powder and vanilla chips and sieve twice for later use.

2. Add sugar to the egg and beat it for 10 minutes until it is milky white. Add milk and beat well.

3. Mix the materials of method (1) and method (2) evenly, then add the cream and mix well to form a dough.

4. Roll the dough into a 1 cm thick dough, press it into a ring shape with a model, take it out with warm oil and fry it in low heat until golden brown, and sprinkle with powdered sugar while it is hot.

Flower biscuit

Materials:

3/4 cup of cream (butter), powdered sugar 1 cup, 2 eggs, 5/2 cups of low-gluten flour, 5 tablespoons of milk powder, a little salt, 4 slices of vanilla (pressed into powder), 0/2 cups of fruit pulp 1 spoon of foaming powder/kloc-0, and flower squeezing bag/kl.

Production method:

1, put the cream into a basin, beat until soft with a straight whisk, slowly add the powdered sugar and beat well, and add the eggs in several times and beat hard until milky white and thick.

2. After mixing and sieving flour, milk powder, salt, foaming powder and vanilla powder, pour them into the recipe (1) and mix them evenly (not kneaded) with a dough knife to make dough.

3. Cut the dough into 4 pieces, put them into flower-squeezing bags, squeeze out the flower patterns on the baking tray, bake them in the oven at 180 degrees Celsius for about 10 minutes, and take them out when they are golden yellow.

Cooking guide:

1, the dough can't be kneaded, which will make the flour gluten out and the biscuits harden.

2. There should be a distance between the biscuits in the baking tray, otherwise they will swell and stick together after baking.

Sweetheart cake

Materials:

Flour, glutinous rice flour, butter, sugar, Lycium barbarum, raisins, egg liquid (yolk liquid) and water.

Method:

1. Put 500 grams of medium gluten flour, 80 grams of crude oil and 200 grams of water into a kneading basin and make dough. Take it out, put it on the chopping board, knead it evenly, and cover it with a wet cloth for proofing 10 minutes.

2. Knead 500 grams of medium gluten flour and 250 grams of crude oil repeatedly on the chopping board to make dough.

3. Wrap 1 in 2 pieces, fold it for 3 times, then roll it into long strips and dose it (divide it into small portions).

4. Make stuffing with glutinous rice flour, sugar, butter, wolfberry fruit and raisins.

5. Roll the powder (divided into 3 small portions) into a skin, wrap it with stuffing, make it into a circle, press it into a flat round cake by hand, set it on the plate, stick a small hole with a toothpick, and brush it with egg liquid.

tips

1. Just mix the noodles as required in the recipe. Noodles without fermentation.

2. I just wrote the stuffing according to the recipe, and I just fished those materials together. That is, I didn't have Lycium barbarum, so I didn't put it. And I think it's quite strange. Lycium barbarum has no taste. I don't know if it's delicious if you add it. Maybe it's a beautiful color, and the stuffing will look more beautiful with it.

3. If the butter doesn't lump well, just bite it in the microwave to melt it. Then just scoop up all the stuff!

Longevity and brittleness

Raw material formula: 2.5 kg of flour, 75 g of alum, 75 g of refined salt, 35 g of alkaline flour and 4 g of peanut oil (about 2 kg).

Production method:

1. Mash the salt, alkali and alum together, add 500g warm water into the basin, stir to dissolve, pour flour and warm water 1 kg (cold water in summer) into dough, and put it on the panel to flatten. Then fold the dough in three folds, put it back into the basin, cover it with warm cloth for 6 hours (it should be placed in a warm place in winter), put it on the panel, press it into a large dough block with a thickness of 3 cm, brush peanut oil on it once, and cut it into 100 flour agents.

2. Pour peanut oil into a pan and burn it until it emits smoke. Roll out the flour one by one (the thinner the better), and then stretch it into a rectangular thin dough sheet with a width of 2.2 cm and a width of 33 cm with both hands. Scratch some small cracks on the dough sheet at will. Lift the dough sheet with both hands and put it in a hot oil pan and shake it for a few times to make it shape. Then put it all in the oil pan and fry it on both sides, and drain off the oil.

Bowl bee cake

Ingredients: 400g, flour fertilizer100g.

Accessories: sugar100g, Beijing cake 75g, green plum 25g, alkaline noodles 7.5g, a little oil and water 300g.

Method:

1, put the flour into a basin, add flour fat water to make soft dough, ferment until it is older, then add alkaline water and sugar and mix well.

2. Prepare 5 small bowls, wipe some oil after washing, divide the soft dough into 5 bowls, and sprinkle with diced Beijing cake and diced green plum. Put on the drawer and steam for 30 minutes with high heat. When eating, everything can be split in half.

Five-fruit bean paste jelly

Ingredients: red bean paste

Accessories: pineapple, apple, peach, pear, cantaloupe and agar.

Seasoning: white sugar, clear water

Practice:

1, wash pineapple, apple, peach, pear and cantaloupe, peel, seed and core respectively, cut into small cubes, wash and soak in agar for later use;

2. Set fire in a pan, put water into it, pour in all kinds of fruits, boil them, add sugar and red bean paste, stir well, pour in soaked agar, stir well, pour into a container, let it cool, and then put it in the refrigerator to freeze until it is solidified. When eating, it can be cut into pieces or blocks.

Kidney bean cake

Ingredients: kidney beans

Accessories: chopped peanuts, fried sesame seeds, green shredded pork, and bean paste stuffing.

Seasoning: strawberry jam, honey and red wine.

Production method:

1, soak kidney beans until soft, peel them, cook them in a pot, fine-grate them into chopped kidney beans, and air-cool;

2. Take a small bowl, put a layer of chopped kidney beans on it, spread a layer of fine bean paste on it, cover it with chopped kidney beans to fill the bowl, then buckle the bowl on the plate, pour the juice made of strawberry jam, honey and wine, and finally sprinkle with chopped peanuts, fried sesame seeds and shredded green.

Baked yellow cake

Ingredients: eggs, flour, milk, sugar.

Accessories: butter, shredded walnuts, melon seeds and preserved fruits.

Cooking method:

Beat the eggs into a vessel, add sugar and flour (the ratio is1:1) and stir clockwise, then add butter, and pour the milk into the cake pan after stirring evenly, sprinkle with shredded walnuts, melon seeds and preserved fruits in turn, cover and adjust to the cake stall and automatically heat.

Home-made Shaqima

Ingredients: flour

Accessories: eggs, black, white sesame seeds and pine nuts.

Seasoning: sugar, honey, baking powder.

Cooking method:

1, take a container, put flour and eggs in the ratio of 3 to 4, and mix them evenly, knead them into dough, roll them out, cut them into fine noodles, fry them in an oil pan, and drain the oil;

2. Brush a layer of oil on the bottom of a container, evenly sprinkle with black and white sesame seeds and pine nuts, ignite in a pan, add a little water, add white sugar to fry, pour a proper amount of honey, add fried noodles, stir fry until it is evenly stained with sugar, take it out and put it in a container filled with sesame seeds and pine nuts, and pour it out after compaction and shaping.

Nuomici

Ingredients: glutinous rice flour

Accessories: Coconut paste, bean paste stuffing and sugar.

Cooking method:

1, take a container, put glutinous rice flour, add white sugar, a little plain oil and a proper amount of water, stir well and leave it for 10 minute, take another container, brush a layer of oil on the bottom, pour glutinous rice paste into a steamer and steam 15-20 minutes;

2. Take it out, cool it, cut it into pieces, flatten it, wrap it in bean paste, and dip it in coconut.

Mango milk pudding

Ingredients: mango

Accessories: agar, honey, condensed milk, coffee powder

Cooking method:

1, soak the agar, put it in a pulverizer, add a little water to break it, and steam it in a steamer for about 30 minutes;

2. Peel the mango and put it into a grinder, add a little cold water to make it into pulp, add honey and steamed agar to grind it again, pour it into the model and refrigerate it. When eating, mix the coffee powder and condensed milk with a little water and pour it on the bottom of the plate, and put the pudding on the plate.

Walnut cheese with jujube paste

Ingredients: walnut kernel

Accessories: glutinous rice and jujube

Seasoning: rock sugar

Cooking method:

1, soak the walnut kernel in boiling water for a while, remove the coat, and soak the rice for one hour;

2. Put the walnut, glutinous rice and jujube into a pulverizer, add a proper amount of clear water, pulverize into paste, and add a little water to pulverize again;

3, sit in a pot and pour water, add rock sugar, pour the crushed paste after the sugar dissolves, and simmer until the soup is sticky.

Bean flour cake

Ingredients: 500g of glutinous rice noodles.

Ingredients: 300g of bean paste stuffing, fried yellow bean100g.

Seasoning: white sugar, osmanthus sauce

Cooking method:

1, add sugar and water to the glutinous rice noodles and stir evenly. Steam on the drawer for about 15 minutes, take a small bowl, add the bean paste and osmanthus sauce and stir evenly;

2. Take a panel, sprinkle a layer of yellow bean on it, roll the steamed glutinous rice dough on it into pieces, smear the mixed bean paste stuffing, roll it into a tube shape, cut it into small pieces, roll it evenly in yellow bean, and dip it in sugar juice when eating.

Sesame pot frying

Ingredients: 70g of starch and 70g of flour.

Accessories: three eggs, sugar, fried sesame seeds and milk.

Cooking method:

1, beat the eggs into a bowl, pour in starch, flour and milk, stir well, ignite in a pan, pour in a little water, stir and pour in the batter when the water boils, stir until cooked, take it out and put it in a container to cool and shape;

2. Put sesame seeds into a pulverizer and mix well with white sugar for later use. Pour out the shaped dough, sprinkle with dry starch, cut into rectangular strips, fry them in an oil pan until they are slightly yellow, and take them out. Sprinkle the mixed sesame noodles on them.

Fresh fruit pudding

Ingredients: sweet orange, diced fruit.

Seasoning: agar, sugar water

Cooking method:

1, soak agar in warm water until soft, smash it in a crusher, steam it in a steamer for about half an hour, take it out and cool it for later use, dig the pulp of the sweet orange, squeeze the juice, leave the shell, add a little agar juice to the orange juice, put it in the orange shell, and refrigerate it in the refrigerator until it is set, and the sweet orange pudding is ready;

2. Take a container, pour a little sugar water, add diced fruit, pour a little agar juice, mix well and put it in the refrigerator until it is set. It becomes a fresh fruit pudding, which can be decorated with cream and cherries when eating.

muffin

Materials:

1, 4 eggs

2. Fine sugar150g

3. 200 grams of medium gluten flour

4. 2 tablespoons of salad oil

5, 2 tablespoons of milk

Practice:

1, put the material 1 into a large bowl, and beat it with an egg beater until the foam is fine and smooth.

2. Sieve the medium gluten flour and add it and mix well.

3. Add Material 3 and mix well, and let it stand for about 10 minute.

Shibajie dough twists (Tianjin flavor)

Raw material formula flour 25 kg vegetable oil 12.25 kg white sugar 6.75 kg ginger slices 250 g alkaline noodles 175 g green silk and red silk10/0 g osmanthus fragrans 275 g sesame seeds 750 g saccharin 5 g water 7.5 liters.

Production method 1. On the day before frying, add 500 grams of old fertilizer to 3.5 kilograms of flour, stir evenly with 4-temperature water, and ferment to become old fertilizer for use the next day.

2. Use 2 liters of water to cremate 3.5 kilograms of white sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water for later use.

3. Take 3.5 kilograms of flour and scald it with 550 ~ 650 grams of hot oil to make crispy noodles for later use.

4. Take 750 grams of hemp seed, scald it with boiling water, keep it moist and dry, and prepare it for rubbing hemp strips.

5. Add 3.25 kilograms of white sugar, 275 grams of green and red silk 1 10, 25 grams of osmanthus fragrans, 25 grams of ginger slices 175 and 25 grams of alkaline noodles to the scalded crispy noodles, then add cold water 1 750 ml and mix well. Rub your hands with 500 grams of dry noodles. Pavement1000g shall be used in the rubbing process.

6. Put the remaining dry flour16kg into the dough mixer, then mix in the old fat made the day before, add the melted sugar water, and then pour in a proper amount of cold water according to the moisture content of the flour in different seasons, and mix it into noodles for later use.

7. Bake the large noodles, cut them into large strips, then send the large strips to the layering machine, press them into fine noodles, then pull them into short strips of about 35 cm, and straighten the strips. One part is used as a smooth strip, and the other part is rubbed with hemp seed to make hemp strips. Then make the mixed crispy noodles into crispy strips. Match smooth strips, hemp strips and crisp strips at a ratio of 5: 3:1,and knead them into rope-like twists (pinch the mouth).

8. Pour the oil into the pot, and when it is warm with slow fire, put the dough twist into the warm oil pot and fry it for about 20 minutes. It is purplish red, and the dough twist is straight and not bent. After taking it out, add a proper amount of small materials such as rock sugar residue and melon strips between the strips.

Pineapple packet

Materials: 1, 7/8 cups of water 2, vegetable oil 1 tablespoon.

3, salt 1 spoon 4, sugar 1/3 cups

5. Milk powder 1 tablespoon+half spoon 6, high-precision powder 3 cups+1/4 cups

7. Baking powder 1 teaspoon+1/3 teaspoons

Practice: 1, ferment all the above. 2. Divide the dough into 12 small balls for later use.

3, a small piece of pineapple chopped diced sugar corn flour stirred evenly, boiled and cooled for use.

4. Put a hole in the middle of the bread ball, put half of the pineapple, and wait until it is baked. Coat the side with egg yolk. Bake in 20 minutes.

4, oven preheating 175 degrees. Bake in the middle 18-20 minutes. Oil should be put on the baking tray.

5. Put the cream into a fresh-keeping bag and cut a small hole. Just decorate it.

Sesame pumpkin pie

Ingredients: pumpkin

Accessories: flour

Seasoning: honey, sesame and cooking oil.

Practice:

1 Wash the pumpkin, remove the skin and pulp, cut it into pieces, steam it in a steamer and mash it, add honey and flour, then make it into round cakes with the same size, and then dip it in bread crumbs for later use;

2. Sit in a pan, pour in cooking oil, ignite, and when it is ripe, put the round cake in the oil and fry until it is golden yellow.

Cheese potato box

Ingredients: potatoes

Accessories: spring roll skin, flour, bacon, cheese, sweet corn and onion.

Seasoning: salt, chicken essence and black pepper.

Practice:

1, potatoes cooked and ground into mud;

2. Chop bacon, cheese and onion respectively;

3. Mix mashed potatoes with bacon, cheese, chopped onion and sweet corn, add salt, chicken essence and black pepper and mix well.

4. Wipe a little flour paste with the skin of spring rolls, and wrap the mixed potato cheese stuffing into a small bag of about 1.5 inches;

5. Fry the wrapped cheese potato box into golden brown.

Longxu cake

Ingredients: noodles

Accessories: golden cake

Seasoning: salt, sugar, cooking oil.

Practice:

1, sprinkle the noodles with dry flour, grease the buckles with both hands, and shred the golden cake;

2, sit in the pan and pour the oil. When the oil is 4 mature, put it in the oil pan and fry it until it is light yellow. Take it out and put it on the plate. Sprinkle with sugar and golden cake and serve.

Fried radish cake

Ingredients: white radish

Accessories: ham, chopped green onion, cuttlefish, corn kernels and green beans.

Seasoning: salt, cornstarch, sesame oil, pepper and vanilla.

Cooking method:

1, shredded or diced radish, blanched for later use (salt pickling is also acceptable), peeled cuttlefish, ground into glue with a pulverizer, mixed with salt, starch, sesame oil, pepper, ham, corn kernels, green beans, chopped green onion and radish kernels, and made into a blank;

2, sit in the pan and ignite the oil. After the oil is hot, put the white radish cake blank into the pot and fry it into golden brown.

, ★ soda cookies ★

1. material

Low-gluten flour 1 50g, salt 1 g, soda 1 g (salt and soda are very few1point, just a little spoon tip), dry yeast 1/2 tablespoons (about 4.5g) and warm water 90ml.

2. The yeast is dissolved in warm water and stirred evenly; Mix with flour, soda and salt and knead into dough.

3. Knead the dough together with butter (it was difficult to knead at first, and there was oil everywhere, but after 3 or 5 minutes, the butter was absorbed by the dough, so it was easy to knead) and knead it into soft dough.

5. Roll the dough into a thin dough with a rolling pin and shape it with a biscuit impression (no model, you can shape it freely. You can also print a circle with a small cover.

6. Spread a thin layer of butter on the baking tray and arrange the printed biscuits; Add a little salt water and make it salty. Spray some salt water on the biscuit surface according to your preference (there is no watering can, you can gently wipe some with your hands. )

7. Leave it for 5- 10 minute to ferment.

8. During this period, the oven is preheated to 240 degrees. Into the oven, fire up and down, 240 degrees, the upper layer, 10 minutes or so (after the coloring is satisfactory, you can turn off the power and bake with residual temperature)

Jujube pudding

Ingredients: 250g of red dates, 0/00g of sugar/kloc-,0/50g of starch/kloc-,500g of evaporated milk and 50g of honey.

Practice:

1.Boil the red dates in a pot, peel, core, leave meat and juice for later use;

2. Slowly put sugar, honey and starch into the red jujube juice and boil it, stirring while cooking to avoid sticking to the pot and caking;

3. Pour the light milk and jujube meat into the pot and mix well;

4. After cooling, put it in the refrigerator for use.

Johnnycake

The basic materials are corn 250g, butter100g, water 400g, sugar 200g, sticky rice flour 50g, raw rice flour 50g, custard powder 25g, cooked sesame 50g, glutinous rice flour 250g, egg 50g and golden yellow Jamlom.

Method: 250g of corn, 0/00g of butter/kloc-,400g of water and 200g of sugar.

Steam the above materials for 30 minutes, cool them, then add 50 grams of sticky rice flour, 50 grams of raw flour, 25 grams of custard powder, 50 grams of cooked sesame seeds, 250 grams of glutinous rice flour, 50 grams of eggs, and golden yellow Jamlom. Put 70 grams of batter into a pan and fry until both sides are golden yellow with low heat.

Banana pancake

Banana, eggs, flour, cooking oil.

1, peel and crush bananas, open an egg, fully stir and mix well with bananas, add flour and white.

The sugar is stirred clockwise into a paste.

2, put oil in the pot, add batter and fry until both sides are golden.

Apple pie

Material: taste adjustment:

One baked crispy steamed bun, three apples, 50g of cinnamon powder, 50g of buttered cream100g, 50g of dry starch, and a piece of raw crispy skin. White sugar140g, a little refined salt, and half a lemon.

How to do it:

① Wash apples, peel and seed them, and dice them for later use.

② Put buttercream, apples, sugar, refined salt and cinnamon powder into a vessel, and heat for 3 minutes until cooked.

(3) add a little water and mix well, and pour it into the material to thicken.

(4) put the materials that have been stung into the crispy buns.

⑤ Cut the raw crispy skin into strips, cover it on the apple pie, brush with egg yolk paste, and bake it in the microwave oven at high heat for about 10 minute.

Taro cake

Basic materials: 3 cups of glutinous rice flour, white taro 1 strip, shrimp 1 strip, sausage 1 strip and barbecued pork 4/strip.

Seasoning: a little salt, monosodium glutamate, pepper and lard.

Practice:

1. Add barbecued pork to white taro, shredded and sausage, dice and add water to glutinous rice flour to make glutinous rice slurry.

2. Sausage with barbecued pork, oil with shrimp, strong microwave for 2 minutes, taro with salt, strong microwave for 5 minutes.

3. Add it to the rice paste and soak it evenly. Strong microwave is 2 minutes. It is thick and poured into the model of laying rice cake paper.

4. Smooth the surface and add plastic wrap, strong microwave 15 minutes, back-buckle, and cut into pieces after cooling.

Glutinous rice sesameballs

The basic materials are 700g of glutinous rice flour, 300g of japonica rice flour, 200g of sugar, 0/50g of oil/kloc-0, and a proper amount of cooked sesame seeds.

Practice:

(1) mixing glutinous rice flour and japonica rice flour, adding appropriate amount of clear water, kneading into dough, and dividing into several blanks for later use; Put sugar into the pot, add a little cold water and cook it into sugar juice; Put the oil into a clean pan until smoke is seen, remove the end of the pan from the fire, add the cooked sugar juice, and then end the tempering port, then put the green bodies into the pan one by one until the powder green bodies are full of sugar juice in the oil and float to the oil surface, and when they are golden yellow, take them out and filter out the oil;

② Take another container, pour in the fried sesame seeds, and put the fried hemp balls into sesame seeds.

Guangdong style coconut cloud chrysanthemum cake

Basic characteristics: the taste is fragrant and the coconut taste is comfortable.

Basic materials: 250g glutinous rice flour, 0/00g sticky rice flour/kloc-,20g white sugar, 50g coconut palm, 5g dried chrysanthemum, and proper amount of clear water.

Method:

1. Put glutinous rice flour and sticky rice flour into the cluster, add appropriate amount and knead well, subject to non-stick hands and moderate hardness.

2. Soak the chrysanthemum in warm water, wash it, cut the coconut into cubes, and mix it with chrysanthemum and white sugar to make stuffing.

3. Divide the kneaded rice flour into 12 equal parts, the first part is wrapped with a proper amount of chrysanthemum coconut stuffing, rubbed by hand, pressed into a mold, and steamed in a cage for 10 minute.