1, afternoon tea snacks.

Materials:

100g of glutinous rice flour, 90ml of boiling water, 2 tablespoons of corn oil, 10g of brown sugar, _jen 20g, sesame seeds, Chenpi moderate.

Practice:

(1) Prepare the ingredients.

(2) Weigh the glutinous rice flour and put it into the basin.

(3) Boil water for 15g_Jen.

(4) Pour the brewed _zhen into the glutinous rice flour and stir while pouring.

(5) Knead the glutinous rice dough.

(6) Chop the tangerine peel.

(7) Mix brown sugar, 5g of "zhenzhen" powder, a little flour, and zhenpi for the filling.

(8) Roll the dough into long strips and cut into small doses.

(9) Knead the dough into a round shape.

(10) Knead with both hands to form a round.

(11) Put the filling.

(12) Close the mouth and knead.

(13) Dip in sesame seeds.

(14) Do it in order.

(15) Heat oil at 50 percent, medium-low heat, add glutinous rice snacks and fry until they float.

2, mung bean cake.

Materials:

Skimmed mung beans 380g, condensed milk 100ml, honey 30ml, powdered sugar 40g, corn starch moderate.

Methods:

(1) Soak the mung beans in cold water for more than 10 hours, and refrigerate them while soaking to prevent them from sprouting.

(2) soaked mung beans rinsed with cold water, filtered and dried cadmium water steamed for 20-30 minutes, be sure to steam and steam through.

(3) after steaming with a spoon while hot and crushed, if you like a delicate texture can also be used to beat the processor, do not beat is also very tasty.

(4) Pour the bean paste into a small bowl, add honey, powdered sugar, condensed milk, mix well.

(5) This is the finished mashed beans.

(6) Roll the mashed beans into small balls, about 50 grams each.

(7) Evenly sprinkle the mold with cornstarch (cornstarch can be fried beforehand, but it's actually no problem not to fry it, because the amount is very, very small, and you can't taste any raw flour at all.

(8) Stuff the balls into the molds, flatten them with your hands and pat a thin layer of cornstarch on the top, then use a grinder to compact and release the molds.

(9) Repeat the previous step every time you press it so it doesn't stick to the mold, because there's no oil in it for health reasons, so it takes a little bit of effort to release the mold.

3, marajan.

With:

Low gluten flour 68 grams, 10 grams of water, 2 eggs 110 grams, 35 grams of sugar, 15 grams of milk powder, custard powder 8 grams, baking powder 4 grams, corn oil 15 grams.

How to do:

(1) Add the low gluten flour in the basin.

(2) Add milk powder.

(3) Add custard powder.

(4) Add baking powder and mix well.

(5) Mix and sieve.

(6) Beat 2 eggs in a bowl and add 10g of water.

(7) Add granulated sugar and stir until sugar melts.

(8) Pour in the powder.

(9) Stir well without particles.

(10) Add corn oil.

(11) Mix well.

(12) You can use tinfoil tray as well, it is better to use chrysanthemum tin. Pour some oil so that each tin tray is rolled in oil.

(13) Pour in the batter and fill it up.

(14) Steam in a pot of boiling water over high heat for 10 minutes, turn off the heat and remove from the pot immediately.

(15) The fluffy and sweet marajuana is done.