Materials:

250g of mango, 50g of milk, 200g of evaporated milk, Qifeng cake 1 piece, 4 pieces of fish fillets (2.5g each), and fine sugar10g.

Exercise:

1, the fish film is soaked in cold water until it becomes soft, and the extruded fish film is melted in water and cooled;

2. Put150g mango and 50g milk into a cooking machine to make water jam, mix and stir the cooled fish glue solution and mango jam evenly, and cut another100g mango into cubes for later use; search

3, light milk and fine sugar are sent to 6, 7 distribution (mango itself has a sweet taste, the amount of sugar can be adjusted freely);

4. Mix the whipped cream and mango sauce evenly into a mousse paste, and mix the diced mango into a mousse paste.

5. Paste the mousse into the mousse circle paved with Qifeng cake. Wrap the bottom with plastic wrap in advance. Refrigerate for about 4 hours;

6, demoulding can be blown four times with a hair dryer, or covered with a hot towel, cut into pieces and placed on a plate.

Papaya almond jelly

Materials:

Almond syrup 1 can of papaya 1 gelatin tablets 2 tablets.

Exercise:

1 and papaya 1 were washed for later use, and the gelatin tablets were soaked in ice water until soft;

2. Cut the papaya along the neck and take out the papaya seeds with a slender spoon;

3. Put the almond dew in a small pot, heat it over medium heat, and the edge is slightly bubbly away from the fire. Add softened gelatine tablets and stir quickly until it melts;

4. Cool the boiled almond dew to room temperature and pour it into papaya;

5. Cover the cut papaya, put it in the refrigerator for one night, take it out and cut it into pieces.

Tips:

1, papaya can be put in a small bowl without falling down;

2. If you buy papaya in large quantities, you can increase the amount of almond dew.

Crystal osmanthus soup

Material 1? (crystal osmanthus soup)

Sweet osmanthus 70g agar 4g water 260g.

Material 2? (Red bean mutton soup)

Red bean paste stuffing 360 g water 360 g fine sugar 60 g salt 1/8 teaspoons (0.625ML) agar 8 g?

working methods

1. soak the agar in cold water until it starts, then pour out the water and squeeze the agar dry. The agar of crystal osmanthus soup and red bean mutton soup should be soaked separately (if time is tight, the soaking step can be omitted). Soaked agar dissolves more easily in hot water)

2. Make crystal osmanthus soup first. Pour water and osmanthus into the pot and bring to a boil.

3. After boiling, turn to low heat and add agar.

4. Continue to cook for 2-3 minutes. Stir constantly while cooking until agar is completely dissolved in water.

5. After the agar is completely dissolved, pour it into The Mixing Bowl.

6. Put the The Mixing Bowl in cold water and keep stirring until it is cooled to about 50℃ (it becomes very thick, but it is still very hot). Don't over-cool, or it will solidify before pouring into the mold.

7. Pour the crystal-clear osmanthus soup into a square movable bottom mold with a side length of 7 inches (about 18CM) (if the bottom and periphery of the mold are dipped in water in advance, the demoulding effect will be better).

8. Let the mold stand at room temperature for about 1 hour until the mixture is completely solidified, and it becomes crystal clear osmanthus soup (don't put it in the refrigerator for refrigeration, this is very important! )

9. Then, start making red bean mutton soup. Similarly, boil the water in the pot and add agar.

10, simmer for 2-3 minutes, and keep stirring until the agar is completely melted.

1 1. Add the bean paste and stir until it is evenly mixed.

12, after the bean paste stuffing and water are mixed evenly, add fine sugar and salt.

13, stir until sugar and salt are completely dissolved, and then turn off the fire.

14. Pour the cooked red bean paste into The Mixing Bowl, put it in cold water, and keep stirring until the temperature drops to 50℃.

15. After the crystal osmanthus soup prepared before is solidified, pour the red bean mutton soup stuffing. Then, put it in the refrigerator and refrigerate for 1 hour until it is solidified.

16. After solidification, take it out of the mold and pour it on the operating table. Remove the movable bottom plate of the mold at the bottom, so that the crystal osmanthus soup layer faces upwards.

17, cut into small pieces with a knife.

18, serve immediately. The prepared crystal mutton soup can be stored in cold storage for 3-5 days.

skill

1, agar, also known as watercress. It is a coagulant extracted from cauliflower or other red algae, which can be bought in vegetable market or supermarket condiment shelves. Very common, generally filamentous. ?

2. Compared with photographic film, agar needs higher temperature when it is dissolved in water. When the temperature drops below 40℃, agar will solidify immediately. So when making this mutton soup, don't let the temperature drop too low before pouring it into the mold, or it will solidify before pouring it into the mold. If this happens, it can be reheated to restore its fluidity. ?

3. Agar can't be replaced by photographic film, and their solidification temperature, taste and physical properties of finished products are quite different. ?

4. After the crystal osmanthus soup is poured into the mold, don't worry, put it in the refrigerator and freeze it. Because the crystal osmanthus soup is easy to form a layer of water vapor on the surface after refrigeration, and the two layers will not stick together after the red bean mutton soup is poured out. ?

5. If there is no square movable bottom mold, you can also use an 8-inch round cake mold instead. Everything is the same except the shape.

Iced bean paste moon cake

Material:?

45g glutinous rice flour 35g glutinous rice flour 20g milk 185g sugar flour 50g wheat starch.

20ML of salad oil, bean paste stuffing and appropriate amount of cake powder (fried glutinous rice flour).

Exercise:

1. Pour the milk, powdered sugar and salad oil into a basin and mix well.

2. Pour in glutinous rice flour, sticky rice flour and cooked noodles. Stir well to form a thin batter.

3. Let the stirred batter stand for 30 minutes, and then steam it in a steamer 15-20 minutes.

4. Steamed batter, stir vigorously with chopsticks until smooth. Then when it cools, it's ice skin.

5, after cooling (if impatient, you can wait until it is completely cooled, don't burn it. But it is best to cool it completely), divide the ice skin into 40 grams and the bean paste into 30 grams. Pat some cake powder on your hand to prevent it from sticking, then flatten the ice skin on your palm and put a piece of bean paste on it.

6. Wrap the bean paste with ice skin and slowly push it up until it is completely wrapped.

7. Sprinkle some cake powder in the mold, let the cake powder stick to the mold wall evenly, and then pour out the excess cake powder. This can facilitate demoulding. Then put the wrapped dough into the mold.

8. Compaction with your palm

9. Knock the moon cake mold hard, then pour it out, and the moon cake with ice skin will be ready.

10. Put the prepared moon cakes in the refrigerator for one night and serve.

skill

1, the taste of mooncakes with ice skin comes more from its "ice skin". In order to make beautiful and delicious ice crust, three different kinds of flour are needed, which are introduced as follows:

* Glutinous rice flour, that is, flour ground from glutinous rice, is also the most common of the three kinds of flour. This is what we use to make dumplings. ?

* Glutinous rice noodles, many people think that glutinous rice is glutinous rice. Actually, it's just the opposite. Sticking here means "non-sticky" (profound in Chinese) and belongs to a kind of rice. Of course, because of regional differences, the term "sticky rice" in some places refers to glutinous rice, so please pay special attention to the fact that "sticky rice flour" here is a kind of rice flour, which can be replaced by ordinary rice flour. Its function is to reduce the stickiness of the crust-you don't want your own crust moon cake to taste the same as Zongzi, do you?

* Bearing surface, also known as wheat starch and starch. Noodles are transparent after being cooked, and our common crystal jiaozi is made of noodles. Adding clear noodles to the ingredients of ice skin can make the ice skin look more crystal clear and beautiful. ?

2. The proportion of skin filling in the iced moon cakes is not as strict as that in Cantonese moon cakes. If you like the taste of ice skin, you can make moon cakes with the ratio of skin filling of 4: 3 as I introduced before. You can also reduce the proportion of ice skin, such as 3: 4 or even 3: 7. However, if the ice skin is too thin, it is not easy to wrap, and the stuffing is easy to leak out. Second, the stuffing inside can be seen clearly and is not so beautiful. ?

3. The reason why salad oil is used in the ingredients of the ice skin is because it is light and tasteless, which will not destroy the taste of the ice skin and will not make the ice skin look yellow. You can also use corn oil, sunflower oil, etc. However, you should never use heavy oil, such as peanut oil and olive oil. ?

4. The cake powder is fried glutinous rice flour, and its main function is anti-sticking. You can put raw glutinous rice flour in a pot and fry it until it is slightly yellow. After copying, you can dip it in and eat it. If there is no smell of raw flour, it means it is cooked. ?

When the frosted moon cake was just made, it tasted a little sticky. It tastes good after being put in the refrigerator overnight. Some moon cakes made from recipes taste good at first, but they will become hard in the refrigerator overnight, which is not desirable. ?

6. Frozen moon cakes must be refrigerated. It can be kept for about 3 days. If you want to keep it longer, you can put it in the refrigerator. Thaw it in the refrigerator before eating. ?

7. After steaming the ice skin, add a little pigment to the ice skin to make fashionable ice skin moon cakes in various colors.

Silky mocha pudding

Material:?

Dark chocolate 120g pure instant coffee powder 8g milk 270g fine sugar 25g egg yolk 4.

Vanilla essence 1/2 teaspoons (2.5 ml) and 2 teaspoons of rum (10 ml).

Exercise:

1, coffee powder, milk into the milk pot.

2. Mix the egg yolk with fine sugar, and beat the egg yolk with electric egg beater until the color becomes lighter and the volume becomes larger.

3. The first step is to heat the milk pot and stir until the coffee powder is completely dissolved. Continue heating until the milk boils slightly.

4. While beating the eggs with an eggbeater, slowly pour in the milk cooked in the third step (slowly pour in, so that the milk and the yolk are fully mixed, so that the yolk will not be cooked). After the milk is poured out, add vanilla extract and stir evenly to form egg milk.

5. Sieve the evenly stirred egg milk and pour it back into the milk pot.

6. Cut the dark chocolate into small pieces for use.

7. The fifth step is to heat the milk pan with a small fire, and keep stirring while heating until the egg milk begins to thicken. Stir with a wooden spoon or scraper, lift the wooden spoon/scraper, and the eggs and milk can be hung on the wooden spoon thinly (this step is the key, see the first tip for details).

8. After reaching the right consistency, immediately turn off the fire, pour in the chocolate, and keep stirring until the chocolate is completely dissolved.

9. Add rum to the melted chocolate mixture.

10, and stirring evenly again to obtain mocha pudding liquid. Put mocha pudding liquid into a pudding bottle (or a small milk cup), put it in the refrigerator overnight, and eat it after solidification.

skill

1. The key to making silky pudding is the process of heating and boiling eggs and milk. Before adding chocolate, the thick egg milk we cooked was generally called "custard". It is very important to make it, that is, the temperature should not exceed 85℃. Once the temperature is too high, the water will be separated from protein, and the custard will be coarse, so the pudding will naturally not be silky. When cooking, pick it up with a spatula. If there is a thin layer hanging on the spatula, it means it is cooked. Please turn off the fire immediately and pour in the chocolate pieces (note that although the word "thick" is used in the step, the custard cooked should not be too thick, and don't try to cook it too thick). ?

2. This recipe doesn't use much sugar, and dark chocolate itself contains sugar. The sweetness of the dark chocolate you use determines the sweetness of the finished product to some extent. If dark chocolate with high cocoa content and low sweetness is used, the amount of fine sugar can be appropriately increased to prevent the finished product from being too bitter. ?

3. Coffee powder should be pure instant coffee powder, not coffee powder with sugar and creamer. You can also omit the coffee powder and make a silky chocolate pudding. ?

This kind of pudding tastes best at 4℃, so please refrigerate it before eating.