A complete collection of 8 kinds of dessert practices
milk pudding
Material preparation: 2 eggs, 250ml milk, 40g sugar, a few drops of lemon juice (optional).
Practice: 1. Break the eggs.
2. Add sugar and lemon juice (it is best to use fine sugar for sugar, because it is easier to melt, so you don't have to wait. If you use white sugar, let it stand still for 3 or 4 minutes.
3. Then heat the milk to a boiling state.
4. Add boiling milk (pour the milk slowly and drop by drop to avoid boiling the eggs)
5. Then filter it twice with a sieve.
6. Pour it into a container, seal it with plastic wrap, and stick some small holes in the plastic wrap with a toothpick, but not too much.
7. Bring a pot of hot water to a boil. When the water boils, put the pudding in the pot and steam it over medium and small fire 15 minutes or so.
The specific time depends on the temperature in your! Just insert a toothpick into the center of the pudding, and the toothpick will not fall down, so it will be baked immediately. Some friends don't pay attention to steaming for too long, which will form a wrinkled surface. If the pudding is not steamed for enough time, it will not be solidified enough to be eaten.
8. Decorate some dried fruits when finished.
Tips 1, no milk can be replaced by the same amount of water-washed milk powder.
2. The pudding paste is best filtered.
3. Be careful not to use the microwave oven to make it.
4, stirring can not be too strong to make it produce bubbles and can not open too big fire, otherwise the pudding will be stingy in the periphery. 5, milk must be poured in when it is hot.
6. Lemon juice can also be used to remove fishy smell-vanilla rum.
Matcha Babalova
Material preparation: 320ML of milk, 90ML of water, 80g of fine sugar, 7g of matcha powder 10g, gelatin, 80ML of whipped cream: 1.80ML whipped cream, and sent to the refrigerator for cold storage; 7g of gelatine tablets are soaked in cold water for standby; 10g matcha powder is sieved and mixed with 80g fine sugar for later use.
2.320ML of milk and 90ML of water are mixed and poured into the milk pan, and heated until the edges begin to boil slightly. Turn off the fire, take 2 tablespoons (30ML) and add them to the soaked gelatin tablets, and stir until the gelatin melts.
3. Pour the remaining mixture of milk and water into the mixture of matcha powder and fine sugar in cups for 6 times, stir while pouring until the fine sugar is completely melted, and then add gelatin solution to continue stirring evenly.
4. Sieve the pudding liquid for 2-4 times, put the container filled with the pudding liquid in ice water and keep stirring until the overall consistency is almost the same as that of the whipped cream, add 80ML of whipped cream, mix it evenly, pour it into a pudding bottle or a pudding mold, and send it to the refrigerator for more than 4 hours.
Tip: 1. If you use gelatin tablets, please soak the gelatin tablets in cold water in advance, then wring out the water, and then mix them in step 2.
2. I saw many works feedback that the pudding liquid is difficult to become a whole thick state. Here are two solutions for reference: First, directly put the container filled with pudding liquid into the ice and stir it in time to prevent local caking; The second is to directly cover the surface of the container containing pudding liquid with plastic wrap, and then send it to the refrigerator for cold storage. Take it out at regular intervals and stir it evenly until it is mayonnaise-like, and then mix it with cream.
The reason for layering and matcha precipitation is that the pudding liquid is not thick enough.
3. The step of sieving matcha powder and pudding liquid cannot be omitted.
mile high slindaes
Material preparation: 200g whipped cream, 50g pure milk, 2 eggs (only yolk is needed), 50g white sugar, a few drops of lemon juice/white vinegar, and a little salt (a little salt).
Practice: 1. Separate the protein and yolk of two eggs, only the yolk part is needed. Put 50g of sugar into the egg yolk, add a few drops of lemon juice or vinegar, and stir well with electric egg beater until the color of the egg yolk turns light yellow.
2. Pour 50g of pure milk into a small milk pot and heat it slightly until the milk is hot enough to bubble on the surface. While it is hot, slowly pour the hot milk into the beaten egg yolk liquid, and stir it quickly while pouring it (note that the egg yolk should not be caked, and the caking will turn into egg blossoms, which will affect the taste).
3. Then pour this egg milk back into the small milk pot and add a little salt. Turn on a small fire and heat it slightly, and stir it quickly with chopsticks while heating (note that the smaller the fire, the better, to avoid burning the pot), until the liquid boils slightly, then turn off the fire. Let it cool for use.
4. Next, send the whipped cream, and send the whipped cream to 9 for distribution, that is, the vertical sharp corner can appear when the eggbeater is lifted.
5. Pour the whipped cream into the cold egg milk and stir it evenly, which is the ice cream liquid. (If you want to eat chocolate, cranberry, mocha or various fruit flavors, you can add it in this step and stir it evenly together. Today, this one is added with cranberry flavor, and it tastes very good. Then pour the mixed ice cream into a clean container with a lid, put it in the freezer, and freeze it for more than three hours. It's cold, refreshing and delicious. Do it quickly!
6. This is the ice cream that I took out the next day after freezing all night. The milk is full of fragrance. Oh, it's delicious!
7. Let the cranberries grow, and it tastes great!
Tip 1) Heat the egg and milk liquid with a small fire. The smaller the fire, the better. Avoid burning the pot. While heating, stir it quickly with chopsticks to avoid egg yolk caking, which will affect the taste.
2) Add a few drops of vinegar to the egg yolk to remove the fishy smell of the egg. The ice cream is delicious and won't smell like eggs.
3) Adding a little salt to the egg milk can adjust the taste. The ice cream made will not be so sweet as to be greasy. On the contrary, the more you eat, the more delicious it will be. It tastes very delicious with a little salt.
4) If you want to eat ice cream with various flavors, just add the mixture before freezing it in the refrigerator, stir it evenly after adding it, and then freeze it in the refrigerator to make ice cream with various flavors.
Coconut milk jelly
Material preparation: 60g coconut milk, milk 135g, 95g whipped cream, 2 pieces of gelatin tablets and 35g soft sugar.
Practice: 1. Put the gelatin tablets in ice water, soak them for about 15 minutes until they are soft, then take them out and squeeze out the water for later use.
2. Put the milk into a larger container, add whipped cream, coconut milk and soft sugar and mix well.
3. Put into the pot and heat it to saccharification. The temperature of mixed coconut milk is about 50 degrees.
4. Add the soaked gelatine tablets, stir until dissolved, and turn off the heat.
5. Spread a layer of plastic wrap in the sealed box.
6. Pour the coconut milk after it is cooled, and refrigerate it in the refrigerator until it solidifies.
Step 7 take it out and cut it into small pieces
8. Coat the surface with coconut milk.
Strawberry jelly
Material preparation: strawberry 500, fish film 5G, sugar 50G.
Practice: 1. Wash strawberries and remove diced dices. (Cutting as small as possible can shorten the curing time, and personally feel that the finished product will taste better. )
2. Sprinkle sugar evenly on strawberries and marinate for more than half a day.
3. Soak the fish film in cold water until soft.
4. Strawberry pickled water
5. Pour strawberries and soup into the pot and bring to a boil. Turn the heat down.
6. After the strawberries have boiled more water, add the fish film and turn off the heat. Don't cook strawberries for too long, it will affect the taste. Just cook them for a few minutes after boiling.
7. After a little cooling, pour it into the pudding bottle to cool and solidify. (It needs to be refrigerated and solidified in the refrigerator in hot weather)
A chaff cup? Delicious and easy-to-make dessert
Material preparation: whipped cream 200g, Maria biscuit 180g, condensed milk 45g.
Practice: 1. Break the biscuit, the more delicate it is, the better the taste is.
2. Beat the whipped cream, add condensed milk when it reaches 60% and reach 80%.
3. Put the whipped cream into a piping bag.
4. Spread a layer of biscuits on the bottom of the cup first.
5. Then spread the biscuits layer by layer with cream. When reaching the top layer, spread the biscuits filtered by a flour sieve and put them in the refrigerator for 4 hours.
Tips 1, the bottom layer and the top layer, be sure to put biscuits; And the top layer must be filtered with a surface sieve.
2, 180g cookies, I basically put 150g cookies, and people who like more cookies can also put more cookies. These materials can make about three small cups.
Crystal sago pudding
Material preparation: sago, fine sugar, salad, oil, honey and red beans
Practice: 1. sago is soaked in water (do not stir) for about 3 hours.
2. Drain the water, add fine sugar and a little salad oil (the oil is put to prevent the steamed pudding from sticking to the mold) and mix well.
3. Add 1/3 sago to the mold, add a little honey red beans, and finally spread a layer of sago on the honey red beans.
4. ? Put water in the pot and bring it to a boil, then put it in a steamer and steam for about 30 minutes.
5. Take it out of the mold carefully with a toothpick after steaming until it is transparent and slightly cool.
6. Put it in the refrigerator for 3 to 4 hours, and then it will be refreshing and elastic. Tips sugar and oil should be mastered by yourself. Oil must be put mainly for fear of pasting, but not too much.
Hawthorn jam hawthorn cake
Material preparation: hawthorn 600g, white sugar 300g, rock sugar 300g, freshly squeezed lemon juice 1/3.
Practice: 1. Wash hawthorn and cut it in half;
2. Into the pot, add water, without hawthorn;
3. Squeeze into lemon juice, stir well and cook over medium heat;
4. Sieve the cooked hawthorn while it is hot? I used a rice-washing basin with a big basin under it and squeezed it with a wooden spoon.
5. The puree drips into the rice bowl through the net, which makes it feel sticky and difficult to operate. Dilute it with boiled hawthorn water and then squeeze it. Finally, the peel and stone are left in the rice washing basin and discarded;
6. Get a pot of hawthorn fruit paste;
7. Re-put the fruit paste into the pot, add sugar and rock sugar, and continue to heat over low heat;
8. Keep stirring while heating;
9. Stir until the wooden spoon hangs a thin paste, and draw a line with your fingers. The fruit paste will not flow and close, and the jam will serve. Take out the jam you need, put it in a heat-resistant container while it is hot, and serve with hawthorn jam.
10. Continue to heat the remaining fruit paste until the wooden spoon can be thick and the fruit paste has poor fluidity, and turn off the heat;
1 1. Put it in a heat-resistant container coated with salad oil while it is hot;
12. After completely cooling, pour out and serve as hawthorn cake! The tip is simple. The most troublesome step is to peel and core the pulp. My squeezing and sieving method can make jam and fruit cake with very delicate texture. You can also start directly, peel off the peel and dig out the core to get complete pulp, which can retain more cellulose, including water-insoluble fibrin, and is suitable for making jam only. Either way, all you need is a little patience;
A complete collection of delicious dessert practices, collect it soon.
Mango milk sago dew
Ingredients: Taiwanese mango 1 piece, sago 70g, pure milk 125ml, appropriate amount of water, and appropriate amount of cold boiled water.
Practice:
1) Prepare all the ingredients.
2) Pour a proper amount of water into the pot, and pour sago after the medium fire is boiled.
3) Keep stirring with a spoon during the period.
4) Turn off the heat when there is only a little white core in the middle after cooking for 20 minutes, add the lid and stew for 5 minutes.
5) While cooking sago, dig the mango with a ball digger, and use the remaining mango scraps for later use.
6) Pour mango scraps and pure milk into a mixing cup.
7) Stir into mango milk juice, skim off the floating foam and set aside.
8) Pour the cooked sago repeatedly with cold boiled water to remove the mucilage.
9) Put the sago into a container, pour in the stirred mango milk juice, and add mango balls to decorate it.
Tangbushuai
Ingredients: glutinous rice flour 100g, sticky rice flour 20g, white sesame seeds, peanuts, yellow sugar 1 piece.
Practice:
1) Prepare materials.
2) Put glutinous rice flour and sticky rice flour into a large bowl, add appropriate amount of water and make dough.
3) After reconciliation, knead into a uniform small round ball.
4) Put the peanuts in the microwave oven for 3 minutes and the sesame seeds for 1 minute. After the peanuts are cooled, remove the skin and put them in a stone mortar together with the sesame seeds.
5) Hammer peanuts and sesame seeds for later use.
6) Boil a pot of boiling water, put in the kneaded glutinous rice balls, cook until all the glutinous rice balls float, and then cook for another minute to pick them up for use.
7) Put the yellow sugar into another pot and pour150g of water.
8) Cook over medium heat until slightly thickened.
9) Pour in the cooked glutinous rice balls, continue to cook for about 3 minutes on low heat, and shake the pot when cooking to avoid sticking.
10) Pick it up and put it on a plate, pour some sugar water on it and sprinkle with peanuts and sesame seeds.
Durian Pancake
Ingredients: durian meat 200g, whipped cream 200ml, proper amount of oil, proper amount of sugar, 2 eggs, low flour 100g, and powdered sugar 50g.
Practice:
1) Stir the eggs evenly.
2) Add powdered sugar and granulated sugar and stir well.
3) Pour the low flour into the batter and mix it evenly, which is a slightly thin batter.
4) Pour oil into the frying pan, then pour two spoonfuls of batter, carefully spread it out and cut it into thin slices, not too thin.
5) whipped cream is dry, that is, it won't fall off when picked up.
6) durian meat is pressed into durian paste.
7) Then you can wrap the banji. Step one, lightly coat the whipped cream.
8) durian paste is put on another layer.
9) Apply a layer of whipped cream.
10) Next, just fold it and wrap the durian trap inside. Step 1.
1 1) Step 2, fold in half 12) Step 3, side fold 13) Step 4, fold again.
14) and then gently turn it over to make it look good and delicious.
Qiyi juice
Ingredients: kiwi fruit 136g, purified water 150ml, ice cubes 1 block.
Practice:
1) One kiwi fruit from New Zealand
2) Peel kiwi fruit and slice it
3) put kiwi fruit into a cooking machine, add an ice cube, 150ml purified water, and drink for 20 seconds.
Sweet potato dessert store
Ingredients: sweet potato 1 piece, borneol 1 piece, ginger 1 piece.
Practice:
1) Prepare the required materials.
2) Peel the sweet potato and cut it into large dices, and pat the ginger flat.
3) Add water into the pot and bring to a boil.
4) Add sweet potato pieces.
5) Cover and cook until the sweet potatoes become soft.
6) Finally, add borneol sugar and cook until it is dissolved.
Mango glutinous rice paste
Ingredients: glutinous rice flour 150g, mango 1 piece, appropriate amount of shredded coconut, 250ml of milk, 25g of corn oil, 50g of powdered sugar and 40g of corn starch.
Practice:
1) Pour all the ingredients except mango and shredded coconut into a small pot.
2) stir and mix evenly to form slurry.
3) Steam the slurry on a pot for 20 minutes to solidify it.
4) Cut the mango into 2*2cm small mango cubes for later use.
5) Let the steamed glutinous rice flour dough cool slightly, put some water on your hands, and take a piece and flatten it.
6) put a mango diced.
7) Knead round like dumplings.
8) Roll the wrapped glutinous rice balls with shredded coconut as soon as possible.
almond tea
Ingredients: almond 10g, glutinous rice 60g, appropriate amount of rock sugar and water 800g.
Practice:
1) Prepare ingredients 2) Wash and soak almonds for about 2 hours.
3) Wash the glutinous rice 4) Add a proper amount of water to the soymilk machine and add glutinous rice.
5) Add soaked almonds
6) Add rock sugar, add rock sugar according to your own taste, or add honey without rock sugar.
7) Plug in the power supply, and press the grain soybean milk key.
8) It will take about 20 minutes. Pour it out and enjoy it slowly.
Ginger milk curd
Ingredients: ginger 1 chunk, 200ml milk, and proper amount of sugar.
Practice:
1) preparation materials: ginger, a large piece of white sugar and a bag of pure milk.
2) Peel ginger and grind it into mud with a mud grinder.
3) then use a sieve to squeeze out the ginger paste and discard the juice residue.
4) Pour the milk into the pot, add two spoonfuls of sugar and heat it to 90 degrees with low fire, and heat it to the point of boiling immediately without a thermometer.
5) Raise the milk pot a little higher and pour ginger juice twice. Don't stir. Cover it with a plate and let it stand 10 minute. Now it's cold and the temperature is not easy to keep. It is recommended to prepare another pot, put water in it and boil it. Then put the bowl in it and cover it to let it set.
6) After ten minutes, it will become milk like tofu ~ Taste the sweet taste of ginger milk, it's so beautiful ~ It's warm.
Stewed papaya with snow fungus in rock sugar
Ingredients: papaya 200g, lotus seeds and rock sugar.
Practice:
1) Prepare rock sugar
2) Add appropriate amount of boiled water into the pot of rock sugar and melt it for later use.
3) Snow Ear 4) Soaking hair
5) Boil the soaked tremella in the pot for 5 minutes and pick it up.
6) Peel papaya and cut into pieces 7) Prepare materials.
8) Put all the ingredients into a stew pot and stew for 1 hour.
Black glutinous rice with mango and coconut juice
Ingredients: medium mango 1 piece, black glutinous rice 100g, coconut juice 150g, rock sugar 10g, and water 800ml.
Practice:
1) After washing the black glutinous rice, soak it in cold water for 2 hours in advance, peel off the mango, take out the core, and dice the pulp for later use.
2) put mango kernels in the pot, add water, boil the water and continue to cook for 2 minutes;
3) Take out the mango kernel and add the soaked black glutinous rice and rice soaking water;
4) Cook on low heat for about 40 minutes until the glutinous rice is soft and cooked, and add rock sugar;