A, Xian Dou cake
Materials prepared low gluten flour 150 grams, 30 grams of corn starch, 50 grams of powdered sugar, 20 grams of milk, 40 grams of corn oil, 2 eggs, 250 grams of purple sweet potatoes, 80 grams of mozzarella cheese
Practice Steps 1, purple sweet potatoes peeled and sliced into thin slices, put into a steamer, the steamer steam steamer after 20 minutes.
2, 2 eggs in a bowl, beat, add 30 grams of powdered sugar, 40 grams of corn oil, stirring by hand until the sugar melts, then sift 150 grams of low gluten flour, 30 grams of corn starch, then kneaded into a smooth dough, covered with plastic wrap and put aside to wake up for a while.
3. After steaming the purple potatoes, add 20 grams of powdered sugar and press it into the purple potato puree with a fork, then add 20 grams of milk and press it evenly with a fork.
4. Pour a little oil into the pan, add the mashed purple potatoes, stir fry until the mashed purple potatoes form a ball and are not sticky, then put them into a bowl to cool.
5: Roll out the dough into long strips, divide into 20 grams and set aside, and divide the mashed purple potatoes into 20 grams.
6: Take a portion of the mashed purple potatoes, put it in your hand, press it flat, wrap it in mozzarella cheese, and shape it into a ball and set it aside.
7: Take a portion of the dough and flatten it in your hand, wrap it in the mozzarella cheese ball and wrap it up.
8: Knead the dough with both hands to form a smooth ball, place it on a board and press all sides repeatedly to form a long square.
9, the pan pour oil, brush well, in order to arrange into the cactus cake, fried to the bottom side of the color after turning to fry the other side, until the six sides of the color of the frying dark, you can get out of the pan.
Two, Cherries
Materials prepared 150 grams of glutinous rice flour, 30 grams of cornstarch, 50 grams of sugar, 180 grams of milk, 25 grams of butter, 200 grams of light butter, 18 grams of sugar, fruit and Oreo cookie crumbles moderate
Practice Steps 1, 100 grams of glutinous rice flour, 30 grams of cornstarch, 50 grams of sugar into a bowl and mix well, add 90 grams of milk and stir well, then add 90 grams of milk. Add 90g of milk and stir well, then add another 90g of milk and keep stirring until a fine and smooth paste.
2. Sift the batter through a sieve into a bowl or plate, cover with plastic wrap, and poke holes with a toothpick.
3, boiling water on the pot of steam for about 15 minutes to steam, steam until the batter color becomes transparent without white part of the steam is cooked.
4, ready to 50 grams of glutinous rice flour fried to make cake powder.
5. After steaming the crust, tear off the plastic wrap and put in the butter while it is still hot, press the butter with your hand until it melts, then knead the dough, be sure to knead while it is still hot and keep kneading until the butter is absorbed by the dough.
6, kneaded dough toughness is very good, pull a long time will not break, so the dough out of the pie crust is not easy to break. Knead the pie crust dough into a plastic bag and set aside to prevent air drying.
7, 200 grams of chilled light cream, add 18 grams of granulated sugar, whip with a whisk on high speed, and put in a piping bag.
8. Divide the crust dough into 30 grams each, sprinkle some pastry flour on top of a silicone mat, place a small piece of dough on top of the pastry flour, and roll it out with a rolling pin into a sheet of even thickness.
9, put the crust into a semi-circular bowl, squeeze a layer of cream, put a piece of fruit, then squeeze a circle of cream, wrap the crust, pull off the excess above.
10, buckle on a paper tray, the whole turned over, pick up the mold, a snow-white, rounded chenmei is done. After all done, arranged into the plate, put the refrigerator for more than half an hour.
Three, Yang Zhi Ganluo
Instruments to prepare 3 mango, grapefruit 1/4, 100 grams of coconut milk, 50 grams of sago, 20 grams of sugar
Operating steps 1, the first to cook the sago, the pot with the right amount of water over high heat to boil, boiling time into the sago, cook for about 15 minutes or so.
2, cook until the color of sago becomes transparent, there is a little white core inside, turn off the fire, and then boring 20 minutes.
3, the following to cut the mango, along the mango core from the center of the mango slices down, in the flesh of the top cut on the crosshairs, with a knife to cut down the mango flesh. Grapefruit cut from the center to reveal the pulp, along the texture of the pulp to tear the pulp down on it.
4, sago soak until completely transparent, no white core, fishing out into the cold water again. After the cold water, the sago will not stick together.
5, cut the mango to leave a few large pieces of pulp for decoration, the rest of all into the cooking machine, pour coconut milk, and then into the sugar, turn on the switch to break the pulp, beat until the mango juice and coconut milk mixed evenly on it.
6, put the cooked sago into a bowl, pour in the beaten mango coconut juice, mix well with a spoon, put a few pieces of mango on top, and finally put some grapefruit pulp for decoration.
7, Yang Zhi Ganluo is ready, refrigerated to eat the taste is particularly good, cold coconut mango, with crystal Q pop sago, sweet and refreshing very delicious, Yang Zhi Ganluo practice is simple, when the heat of the day to eat particularly addictive.
Four, donuts
Ingredients to prepare 250 grams of flour, 25 grams of sugar, 3 grams of yeast, 1 egg, 20 grams of oil, 2 grams of salt, 130 grams of milk
Operation steps 1, 250 grams of flour, add 25 grams of sugar, 1 egg, 2 grams of salt, 3 grams of yeast, using chopsticks to stir the side of the milk poured in.
2. Stir the dough into the flakes and put in the oil, then start kneading the dough, sprinkle the dry powder on the panel to prevent sticking, put the dough on the top, and knead the dough with the palm of your hand in the same way as you would knead clothes, the more you knead, the more smooth the dough becomes.
3. Knead the dough until the surface is smooth and not sticky, then put it into a bowl and cover it with plastic wrap and set it aside to ferment.
4: When the dough has doubled in size, transfer it to a flat surface, press it with the palm of your hand to release the air, roll it into a long, even strip, and divide it into 10 equal parts.
5: Shape the dough into a smooth ball and cover with plastic wrap for 15 minutes. Punch down the dough into small patties, then return the patties to their original positions and let them rise until they are 1.5 times their original size.
6. When the dough is ready, place the doughnut on the table, dip your finger in dry flour, insert it into the center of the doughnut, and then turn your finger in one direction to make a hole in the center of the doughnut.
7, the oil temperature in the pan 30% hot, the doughnut billet into the pan, do not rush to turn, do not use a spatula pressure, so that the doughnut floats in the oil surface, small fire slowly fry to prevent frying the bottom of the frying surface discoloration of the doughnut after the flip, and then fry the other side. When both sides are browned, you can fish them out.
Five, fruit mochi
Materials to prepare 150 grams of glutinous rice flour, 30 grams of corn starch, 210 grams of milk, 45 grams of sugar, 20 grams of melted butter, coconut.
How to do it: 1. In a bowl, add the glutinous rice flour, cornstarch and sugar. Pour in the milk in small quantities while mixing, and when all the milk is added, use an egg pump to stir the glutinous rice flour paste until it is even and free of particles, and then put in the melted butter and stir with a hand pump until it is completely blended.
2. Prepare a shallow plate, pour in the glutinous rice flour paste, cover with plastic wrap and poke holes with a toothpick to vent, place in a steamer and steam for about 15 minutes, remove from the steamer after steaming, tear off the plastic wrap and allow to cool slightly until not hot.
4. During the cooling process, prepare the fruit for the sandwich, I used mango and red dragon fruit, cut the fruit into larger pieces and set aside.
5. Scrape the cooled glutinous rice dough from the baking sheet with a spatula.
6. Knead the dough with gloves to make it more elastic and smooth. Remove a small piece of the dough from the top of the kneaded dough, the size of the fruit, according to the size of the cut fruit, can be wrapped around the fruit. Use a rolling pin to flatten it out, wrap it around the fruit, pinch it tightly, and gently round it out.
7, put into the coconut paste in a circle, all done and put into the plate. Full of coconut, soft and Q-bouncy skin, wrapped in fresh fruit.
Six, meat floss small shell
Materials prepared 4 eggs, 60 grams of powdered sugar, 60 grams of milk, 55 grams of oil, 90 grams of low-flour, the right amount of salad dressing, the right amount of seaweed and meat floss
Operating steps 1, the 4 egg whites yolks separated, egg whites into the oil-free, water-free egg beater pot, egg yolks into the other pot.
2, the whisk on high speed whipping egg whites, three times to add powdered sugar, beat until the egg white resistance, clear lines do not disappear, lift up the head of the whisk above the short sharp corner of the whipping is good.
3, in the egg yolks add 60 grams of milk, 55 grams of corn oil, sieve 90 grams of low gluten flour, use a whisk to mix at low speed until no dry powder.
4. Mix the whipped egg whites with the egg yolk batter in three batches, using a spatula to flip the mixture without over mixing.
5. Pour the cake batter into a square baking dish, put greaseproof paper underneath the baking dish to prevent sticking, scrape with a spatula, shake out the air bubbles on the table, and bake in the oven at 170℃ for 20 minutes.
6, lift the greaseproof paper out and put it on a cooling net to cool, use a round mold with a diameter of 7 cm, cut the cake into many small round pieces.
7: Take a round cake slice, squeeze a circle of salsa in the center, take another slice and stick it together, squeeze a circle of salsa on the side, smooth it with a spatula, and put it on a plate filled with meat loaf and roll the side with a circle of meat loaf.
8, roll evenly, flat on a plate, squeeze a layer of salsa on top and smooth with a spatula.
9. Turn over and press with your hands to make the surface sticky with meat loaf, then spread the salsa on the other side as well, and turn over and press to stick a layer of meat loaf as well.
Seven, double skin milk
Materials prepared 500 grams of pure milk, 30 grams of light cream, 30 grams of sugar (according to taste increase or decrease), 3 egg whites, honey red beans moderate
Steps of operation 1, the first milk poured into the milk pot, put the light cream and sugar, low heat slow cooking, cooking to the time of small bubbles off the fire.
2. Put the cooked milk into a bowl and set it aside to cool.
3, after the milk skin is good, use chopsticks to gently open the milk skin, pour all the milk underneath into a large bowl, do not pour all the milk, the bottom of the left some easy to float up the milk skin.
4. Use chopsticks to whisk the egg whites, then pour the egg whites into the milk and whisk with your hands. Sift the milk and egg white mixture through a sieve for a finer texture.
5, the sifted milk and egg white mixture slowly poured back into the bowl of milk skin, this step must be slowly poured from the side of the bowl, do not destroy the top of the milk skin. Slowly the milk skin will float to the top of the liquid.
6, all poured after the cover of high temperature plastic wrap, into the steamer, the steamer in the water should be boiled in advance. Cover the pot with a lid and steam over medium-low heat for 10 minutes, steaming for a long time the texture will be old.
7, after steaming, take out, tear off the plastic wrap, the fire is just right, after steaming out of the upper and lower layers of milk skin, especially smooth Q elastic, in the surface of the appropriate amount of honey red beans.
Eight, Oreo woodruff cup
Ingredients to prepare chilled light cream 150 grams, 15 grams of sugar and Oreo cookies 1 box (these are the amount of two cups to do)
Operating steps 1, the first Oreo cookies out of the cookies from the middle of the separation, and then use a small spatula to scrape off the cookies on the surface of the cream, only to retain the cookie part of the cookie, the cookies into the self-blocking bag, and then roll the end of the rolling pin on the surface, the cookies into a self-sealing bag. If you want to use a rolling pin to crack the cookies into small pieces, then use the rolling pin to roll the cookies into cookie crumbs, try to roll them as fine as possible, without leaving large particles. Once rolled out and sifted through a sieve, the sifted cookie crumbs will be very fine.
2. Weigh 150 grams of cream, then weigh out 15 grams of granulated sugar, pour all the granulated sugar into the cream, and use a whisk to whip it at high speed.
3, whipped until the cream thick appeared slight lines, and then the whisk into a low speed, slowly beat until the cream lines clear, and the whisk resistance, lift the whisk head of the cream was a short tip, cream on the good.
4. Put the whipped cream into a piping bag and tie the seal tightly. Cut a small slit in the bottom.
5. Prepare a few small cups for the cake, or clear glass or plastic cups.
6. First, use the piping bag to squeeze a circle of cream along the bottom, then use a spoon to spread a layer of Oreo cookie crumbs, try to use the back of the spoon to flatten, and then squeeze another circle of cream, then spread a layer of Oreo cookie crumbs. Just one layer of cream, one layer of cookie crumbs until you fill the little cups, and the top layer of cookie crumbs is compacted. Cover and refrigerate for an hour to allow the cookies to rehydrate and the cream to set before serving.
9, strawberry hug roll
Materials recipe egg 2, 40 grams of low gluten flour, 20 grams of milk, 20 grams of corn oil, 35 grams of sugar
Operating steps 1, the first to do a hug roll of the cake crust part of the egg whites and yolks separate.
2, egg whites squeezed into the lemon juice, whisk on high speed, add sugar in three parts, the first time is in the fish-eye foam, the second time is in the white delicate, the third time is in the appearance of lines. Egg whites whipped to dry foam, that is, lifting up the beating head above the short sharp corner is whipped.
3, the milk and corn oil poured into the egg yolks, sifted into the low-flour powder, with the egg whites of the egg whisk first dry powder stir, and then low-speed mixing until uniform without dry powder can be, do not have to over-mixing, to prevent gluten.
4, egg yolks add 1/3 of the whipped egg whites, mix well, then add 1/3 of the egg whites, mix well, and finally add the rest of the egg whites, the same technique quickly mix well.
5. Pour the cake batter into a piping bag and squeeze it into a baking dish in a circle, lined with parchment paper to prevent sticking. The diameter of the circle is about 8 centimeters.
6, all squeezed, put into the preheated oven in advance of the middle layer, upper and lower heat 160 ℃ bake 15 ~ 20 minutes, bake for a long time the cake skin will be easy to dry crack. After baking, the surface is slightly colored, immediately take out, lift the greaseproof paper on the cooling net to cool, after cooling the cake batter from the greaseproof paper can be taken down, if not immediately use, remember to put a plastic bag sealed to prevent air drying and cracking.
7, 180 grams of light cream, add 15 grams of granulated sugar, whisk at high speed with a whisk, light cream must be refrigerated.
8, laminating bag inside this 6-tooth large laminating mouth, twist to prevent the cream from leaking out, put the laminating bag over the measuring cup, into the whipped cream.
9, the cake slice folded in half, squeezed into the center of a line of cream, put the strawberry pieces. Use the technique of writing the number 3 to squeeze in another layer of cream, and finally put 1/4 strawberry chunks to decorate, a hug roll is ready.
Ten, strawberry shortcake
Ingredients prepared marshmallow 400 grams, 350 grams of Chiffon cookies, 100 grams of nuts, 100 grams of raisins and dried cranberries, 50 grams of dried strawberries, 100 grams of powdered milk, 80 grams of butter
Operating Procedure 1, pour all the butter into the non-stick frying pan, melt slowly over a low heat, pour all the marshmallows, and then open the Small fire, while turning the side of the melting marshmallow, be sure to keep turning, so that the heat is uniform, melting marshmallow temperature is not suitable for too high, to ensure that the marshmallow is just melted, and will not be boiled into syrup, the color of the melted marshmallow is white and also this state like cotton can be. Simmering for a long time the color will turn yellow.
2, the marshmallow melting of the pouring of milk powder, and then turn on the low heat, stirring with a spatula until all the milk powder blended into the marshmallow.
3. Add the crackers, cooked peanuts, cranberries and raisins, and dried strawberries to the melted marshmallows, and use gloves to mix all the ingredients together.
4, the mixing process, the marshmallow will have a long pull, this state is the best, if the pull is a tug on the break, no elasticity, that is the melting marshmallow temperature is high.
5, mixed evenly, pick up all transferred to the top of the sifted milk powder baking pan, slowly spread with your hands, pay attention to the four corners to fill, you can also find a rolling pin gently rolled out, in the surface of the sieve a layer of powdered milk, powdered milk sieve evenly some, there is some thickness, so there will be a snowflake texture, the taste is more fragrant. After sifting, put it in a cool place and let it cool thoroughly to let the marshmallows set.
6, after cooling directly with a knife to split into the desired size can be, be sure to wait until after cooling before cutting, otherwise the marshmallows will have sticking, I use the baking dish is a 28 cm square plate, this recipe is exactly a whole plate, can be divided into 8 × 8 **** 64 pieces, the weight of about 2 pounds. Specifically according to the size of the baking dish, just make sure that the thickness is about 2 to 3 centimeters, not too thin.
Eleven, bean paste muffin
Materials prepared sticky rice flour 180 grams, 60 grams of glutinous rice flour, 120 grams of water, 30 grams of powdered sugar, bean paste appropriate amount.
Step 1: Pour all the sticky rice flour, glutinous rice flour and powdered sugar into a large bowl and mix well with chopsticks, then start adding water, stirring in one direction while adding water, until the powder is stirred into large particles.
2. Pinch the large particles with your hands to make them smaller, and scrunch and mix them until the powder becomes a ball, and then spreads out when you rub it together.
3, find a large sieve, pour the powder into the sieve through a sieve, sieve out is this very fine and uniform state of the sand.
4, sifted to the end, with a hand to the powder sieve in the remaining larger particles to press a little, while pressing the side through the sieve, and finally all sifted.
5. Brush the container with oil, evenly on the bottom and sides. Spoon in the sifted flour, spreading it to about one-third of the height of the container, then gently smooth it out with a spoon.
6, put on the steamer, steam steam about 15 minutes after the steam, let the powder first steam to set, after setting the powder will stick together, remove from the steamer.
7: Spread a layer of bean paste on the top, flatten it with a spoon, then spread a layer of sifted flour until the container is full, smoothing it with a spoon, and then put it into the steamer to continue steaming for about 20 minutes, so that the muffins are completely steamed.
8, after steaming, wear gloves to take out, and then put the cutting board over the container, inverted over, gently pick up the container, the muffins can be unmolded.
9, slightly cooled, with a knife will be bean paste muffins cut, into the plate can be eaten.
Twelve, pineapple pastry
Operation steps 1, first to do the pineapple filling, you need 1000 grams of pineapple, 15 grams of butter, 100 grams of maltose and 50 grams of rock sugar.
2. Cut the pineapple in half from the center, cut off the hard core in the middle, and put it into the cooker to puree.
3, the edge of the softer pineapple meat chopped into a large bowl, so that the pineapple fiber can be retained, the pureed pineapple core together with the pineapple meat poured into the pineapple.
4, put all the pineapple meat into the gauze, squeeze out the pineapple juice.
5, squeeze the water out of the pineapple meat into a non-stick pan, stir fry over medium heat, add the rock sugar and stir fry until the rock sugar melts, you can also use white sugar or granulated sugar.
6, has been stir-fried until the pineapple meat soft soup dry, add maltose and then stir-fried, added maltose pineapple filling will become very thin, and then keep stirring, stir-fried for a while the pineapple filling will slowly become sticky, dark color when adding butter, and then continue to stir-fry, stir-fry to the stuffing to hold the dough when the sheng out of the bowl and put it into a spreading to cool down, stuffing when the heat will be a little bit soft, cooled down on the hard.
7, the following to prepare the pastry part of the pineapple pastry, first ready to prepare all the materials: 100 grams of butter, 1 egg, 30 grams of powdered sugar, 1 gram of salt, 150 grams of gluten-free flour, 25 grams of milk powder
8, soften the butter at room temperature to the state of the hand gently can be pressed, with a whisk beaters, and then add the salt and powdered sugar, with a spatula to stir a little bit, with the whisk high-speed whipping to the butter color white, the volume of expansion to two times. The color turns white and the volume swells to double, then it is whipped.
9, add half of the egg mixture, use a whisk to beat until the egg and butter fusion, and then add the other half of the egg mixture, and then high-speed whipping, until the egg mixture all mixed into the butter, sieve in the low-flour and powdered milk, and then use a spatula to mix into a ball, put into a plastic bag, and put it in the refrigerator for an hour to let the dough slacken.
10, the chilled pineapple filling into 12 grams of a, and then the relaxed dough into 18 grams of a small dough, I use the pineapple pastry mold is 30 grams, the ratio of skin filling is 1.5:1 can.
11, take a small dough hand heart press flat, into the pineapple filling wrapped up, into the mold gently pressed flat, the four corners of the four corners as much as possible to fill, and then turn the mold over, gently shake a few times, both sides will be flat, if there is a pressure mold can be directly pressed flat.
12, all shaped with the mold after the baking dish, the oven up and down heat 160 ℃, preheated well in advance, the pineapple crisp into the oven in the middle of the baking 15 minutes, from the oven out of the whole flip, so that the pineapple crisp up and down the two sides of the heat uniformity, is not easy to expand and crack. After all the flip back to the oven to bake for 10 minutes, until the surface turns golden brown on the good.
13, the baking sheet out of the aside to cool, and then take out the mold.
Thirteen, donkey roll
Preparation of ingredients 250 grams of glutinous rice flour, 50 grams of corn starch, 350 grams of water, 30 grams of sugar, cooked soybean flour moderate, bean paste moderate.
Step 1: First pour all the glutinous rice flour into a large bowl, then add corn starch, sugar. Then add water, adding water in small amounts while stirring.
2, stirring until the glutinous rice flour completely mixed with water without dry powder, the state of thick with a slight fluidity can be. This state to make the donkey rolls the texture of the more Q-bouncy and soft.
3, in a shallow bowl, put a piece of plastic wrap to prevent sticking, and pour the glutinous rice flour paste into the bowl, gently shake the bowl after all the pouring.
4. Place the bowl of glutinous rice flour paste into a steamer and cover with a lid. Steam for 20 minutes, then remove the bowl from the steamer and set aside to cool.
5, the glutinous rice dough out of the bowl, upside down, tear off the plastic wrap, plastic wrap tearing slightly sticky, gently tear down the strength can be.
6. Put on disposable gloves to prevent your hands from sticking, and cut the dough into two. Sprinkle a small amount of soybean flour on the table, spread evenly, put one of the glutinous rice dough on the soybean flour, sprinkle a layer of soybean flour on the top, gently wipe evenly, use a rolling pin to roll out the glutinous rice dough, make up for the appropriate amount of soybean flour while rolling, roll for a while to turn over, and then roll out the other side until the dough is rolled into a large cake, and the surface is evenly spread all over the soybean flour.
7. Squeeze some of the bean paste on top, then smooth it out with the back of a spoon so that it spreads evenly over the pastry, leaving appropriate gaps around the edges.
8: Slowly roll the pastry from one side to the other, pressing down gently as you go, making sure there are no gaps. Once rolled up, turn the dough face down and add some soy flour.
9, finally the soybean noodle roll cut, two ends can be cut off, the rest cut into uniform segments can be. Glutinous rice flour crust and bean paste layered, done after the day eaten, overnight or refrigerated will harden.
Fourteen, peach blossom pastry
1, first of all, the production of oil skin. 150 grams of gluten-free flour all poured on a silicone mat, add 15 grams of powdered sugar, 50 grams of lard, the middle of the flour collation of some lower, a small amount of water, pouring the water while grabbing the hands of the pasta into the shape of a wadding, flocculent, and then focus on a scraper together, and then kneaded with both hands into a ball.
2, after kneading into a ball, the palm of the hand force to push the dough forward long, and then scrape back with the scraper, and then push forward, and then scrape back. With this technique repeated search about fifteen to twenty times, the dough gradually smooth into a ball, gently pull apart to see, the dough can pull out the film when the oil skin is kneaded.
3, the oil skin dough rolled into a cylindrical shape, put into a plastic bag, refrigerator refrigerated wake up one hour, wake up the process of gluten will become more and more stable, the oil skin extension better.
4, the following to do the shortening, put 120 grams of low gluten flour on a silicone mat, put 60 grams of lard, with the palm of the left hand to press into a ball, the right hand to take the scraper scrape up. When pressed until there is no dry powder, add three drops of Red Velvet Essence, or you can use red currant powder or beet powder instead.
5, the same way to press the red velvet liquid kneaded, kneaded well, pick up and organize into a ball into a plastic bag, press flat and put in the refrigerator.
6: After one hour, take out the dough and start to divide it into 28g/pc, knead it into small pieces and put it aside, cover with plastic wrap to prevent the surface from drying out.
7, then divide the shortening dough, shortening into 18g/pc, roll into a ball and set aside. You can divide the dough into 10 equal portions for the crust and shortening recipes given.
8, the oil skin up, with the palm of the hand, flattened, wrapped into the shortening, with the tiger's mouth pushed upward package, so that the package shortening no air more compact, and then pinch the closing tight.
9, pinch the tight after the mouth on the table, gently flattened, with a rolling pin from the center of the first up and then down the long, do not be too hard to prevent the oil skin is rolled out.
10, long rolled from top to bottom. Cover with plastic wrap and set aside for 20 minutes.
11: After relaxing the dough, take a piece of dough, close the mouth upwards, flatten it with the palm of your hand, use a rolling pin to roll it from the center upwards and downwards, and then roll it up from the top to the bottom, cover it with plastic wrap and set it aside to relax for another 20 minutes.
12, the last time the puff pastry is divided into 16 grams of bean paste, ball into a ball. The bean paste must use oil bean paste, oil bean paste a few issues have introduced the specific method.
13. After the dough has been loosened, take a portion, close the mouth upward, and pinch the ends in the center.
14: Press the dough with your hands, turn it over and roll it out with a rolling pin. Then turn it over and wrap the bean paste ball in it, pinch the ends together, and then turn the ends down and press them flat with the palm of your hand.
15, flattened with a knife after the pastry, evenly divided into five parts, leaving a centimeter or so in the middle do not cut off, the arc of each portion of the two ends to the center of a pinch, pinch out the shape of the petals.
16. Then use a knife to cut the inside of the petals three times, so that the shape of the flower is done.
17, put the good baked billet in the baking tray, baking tray lined with greaseproof paper, and finally in the center of the flower part of the egg yolk into a little bit of liquid as a flower center, sprinkle black sesame seeds to do the pistil, peach blossom pastry billet is all done.
18, oven up and down 170 ℃ preheated in advance, the middle layer of the baking 25 minutes, baked to about 10 minutes when covered with tinfoil, to prevent the color is too heavy.
Fifteen, popping interesting
Materials recipe unsalted butter 75 grams, 50 grams of powdered sugar, 100 grams of low gluten flour, 60 grams of corn starch, 20 grams of cocoa powder, 60 grams of egg wash, 30 grams of chocolate coins, 50 grams of heat-resistant chocolate beans
Operating steps 1, 75 grams of butter softened at room temperature, poured into the bowl, add 50 grams of powdered sugar, you can also use granulated sugar, beat the eggs, and then add the sugar. You can use granulated sugar, whisk on low speed to mix the butter and powdered sugar, do not need to whip the butter, whipped cookie texture is too crispy will not be crisp.
2. Add 1 beaten egg in three batches, and use a whisk to mix the egg mixture with the butter. Then sift in 100g of low-flour flour and 60g of cornstarch.
3. Sift in 20g of cocoa powder, and finally 30g of chocolate beans, reserving the remaining 20g for the final decoration. Use a spatula to mix all the ingredients into a floury mixture, then knead with your hands to form a ball.
4. Knead the dough until it is on the hard side, so that the cookies are crunchy and more chewy.
5. Next, divide the dough into 30 grams and set aside.
6. After all the dough has been divided, pick up a piece of dough and flatten it in your hand, press a notch in the center, put a chocolate coin in the middle of the notch, then wrap it up and round it with both hands, and then flatten it gently with your thumbs and put it on a baking sheet with greaseproof paper in the bottom of the baking sheet to prevent it from sticking.
7. Cover all the dough with chocolate and flatten it in the same way, then place it on a baking sheet and press a few heat-resistant chocolate beans on top of each cookie for decoration.
8, oven upper and lower heat 170 ℃ in the middle layer of the baking 15 ~ 20 minutes, you can come out of the oven, like a little softer on the baking time is a little shorter, like a little harder on the baking a little longer.
Sixteen, meat pine green dumplings
Operation steps 1, first to do the filling part of the green dumplings, ready to sweet salad dressing 150 grams, 200 grams of shredded meat, salted duck egg yolk 10.
2, put the raw salted duck egg yolks into the pot steamed, steamed for about 15 minutes, out of the oil color becomes light yellow on the steamed.
3, take it out and pour it into a large bowl and crush it with a fork. Pour the crushed salted egg yolks into the bowl, add the meat floss and salad dressing, mix well and mix into a ball.
4, prepare the outer skin part of the green dumplings, the outer skin to be used in the raw materials are, 200 grams of glutinous rice flour, 170 grams of wheat green juice, 30 grams of sugar, 10 grams of oil, 60 grams of chenggong powder, 100 grams of boiling water.
5, 60 grams of powder into the bowl, pour 100 grams of boiling water, powder is boiling water to become transparent, and then underhand to put to no dry powder and particles can be.
6, then find a larger bowl, add glutinous rice flour, sugar and oil, corn oil or lard can be. Finally add wheat green juice, authentic green dough is to use wormwood juice, wormwood seasonal is not easy to buy, there is also a lot of people are not accustomed to eating the flavor of wormwood. So I directly buy ready-made wheat green juice instead, you can also squeeze your own spinach juice. After making the dough flakes, add the clarified flour dough that has been scalded with boiling water before, and then knead it into an even and smooth dough. The boiling water added to the glutinous rice flour makes the dough more elastic and less prone to cracking. The dough is light green and will turn darker when it is steamed.
7. Divide the meat floss and salted egg yolk filling into 25 grams each. Then divide the dough into 30g pieces and cover with plastic wrap to prevent drying out.
8: Take a portion of the dough, concave a bowl shape with your thumb, put in the filling, press the thumb of one hand while turning around, and tighten the edges of the tiger's mouth with the other hand, then roll it with both hands, and then a dumpling is wrapped up.
9, in order to put into the steam drawer, the bottom of the pad on the steam mat or greaseproof paper to prevent sticking. Cover with a lid and steam over boiling water for 8 minutes.