The first one: brown sugar cake
This brown sugar cake is fluffy and delicious, and has a strong brown sugar flavor. The production is simple and convenient, and there is no need to wait for fermentation in the whole process. As long as the batter is stirred evenly, it can be steamed in the pot, which takes a very short time, even in a busy morning.
Specific production method
Step 1: Prepare the ingredients. 200g low-gluten flour, 80g brown sugar, warm water 190ml, 6g baking powder, and appropriate amount of cooked white sesame seeds.
Step 2: Take a large bowl, put the brown sugar into the bowl, then pour in warm water and mix well.
Step 3: Put the low-gluten flour and baking powder into a basin and pour in the stirred brown sugar water. (As shown in the figure, you can also sieve the brown sugar water twice, which will make the taste better. )
Step 4: Stir the batter evenly, as shown in the figure.
Step 5: Scoop the batter into the paper cup, as shown in the figure.
Step 6: Sprinkle a little white sesame seeds, as shown in the figure.
Step 7: put water on the pot, steam for 15 minutes, then turn off the fire and stew for 2-3 minutes.
Step 8: Steamed, let's go.
Say a few more words:
1, low-gluten flour is used to make cakes. If not, you can add about one-fifth of corn starch to ordinary flour and mix well.
2, baking powder is essential and must not be omitted. Baking powder is widely used, such as cakes and bread, and it is also very convenient to buy. General supermarkets have them, so parents can buy and use them with confidence.
3. I use ordinary cupcake molds, with a diameter of more than 7 cm, which can make 5-6 pieces. Dear friends, if there is no paper cup mold, you can put it directly in a small bowl. It should be noted that the inner wall of the small bowl must be coated with a thin layer of cooking oil, otherwise it will not be easy to demould. Also, if the small bowl is larger, the steaming time will be longer.
The second course: red bean rice cake
The rice cake made in this way is darker in color and looks a bit like hawthorn cake. Take a bite and put it in your mouth. It's sweet and waxy, and the more you chew it, the more fragrant it becomes. It can be said that it combines all the advantages of glutinous rice flour, honey red beans and brown sugar. Family members say it's better than snacks. Even if it's cooled, it won't harden. It's still delicious.
Specific production method
Step 1: Prepare the ingredients. 220g of glutinous rice flour, 250ml of milk, 200g of honey red beans and 80g of brown sugar.
Step 2: Heat the milk slightly, don't cook it, just heat it.
Step 3: put the brown sugar into the milk and mix well.
Step 4: In order to prevent the brown sugar from having hard particles and affecting the taste of the rice cake, the stirred brown sugar water should be sieved.
Step 5: Sift the brown sugar water, let it cool, and add glutinous rice flour, as shown in the figure.
Step 6: Stir glutinous rice flour and brown sugar water evenly until there are no dry flour and hard particles, as shown in the figure.
Step 7: Put the honey red beans into the basin, as shown in the figure.
Step 8: Don't stir vigorously at this time, just stir the honey red beans and batter slightly with a shovel. If you stir hard, it is easy to crush honey red beans. As shown in the figure, stir.
Step 9: Take a rectangular mold, which can also be a glass crisper. Put a layer of oil paper inside, as shown in the figure. Stick a layer of oil paper to prevent sticking. If not, you can also put a layer of oil on it. )
Step 10: Pour the freshly mixed glutinous rice batter into the mold, as shown in the figure.
Step 11: steam in a steamer or steamer for about 45 minutes.
Step 12: Take out, tear off the oily paper and cut it into pieces or thin slices.
Step 13: Go to the table and start.
Say a few more words
1. In the ingredients, the amount of brown sugar can be put according to your own taste. Put less, and the color will naturally fade.
2. Hot milk can melt brown sugar better, so heat the milk first.
3. The steaming time should be increased or decreased according to the quantity. To judge whether the rice cake is mature, you can insert a toothpick into the steamed rice cake. If there is no batter on the surface of the toothpick, it means it is cooked. Otherwise, steam for a while.
4. When the rice cake is steamed and cut, it will stick to the knife. Coat the knife with a thin layer of cooking oil, and then cut it so that it won't stick.
The third way: sweet potato ginger syrup
This soup tastes sweet, and has the effects of moistening the lungs and smoothing the intestines, invigorating the spleen and regulating the stomach, dispelling cold and warming the body, and preventing colds. Especially suitable for female compatriots to drink.
Specific production method
Step 1: Prepare the ingredients. 1 sweet potato, 15g brown sugar, a little red dates, 1 small piece of ginger. The amount of sugar is according to your own taste. )
Step 2: Peel and cut the sweet potato, and slice the ginger for later use.
Step 3: Wash the starch on the surface of sweet potato.
Step 4: put the sweet potato and ginger slices into the pot, and then pour in the right amount of water. After the fire is boiled, turn to low heat and cook for 10 minutes.
Step 5: Put the red dates into the pot and cook for 5 minutes.
Step 6: Put the brown sugar into the pot and cook for 2 minutes, then turn off the heat.
Step 7: Hold a bowl while it's hot, and start ~
Say a few more words:
1. Washing off the starch on the surface of sweet potato can make the soup clearer and taste better.
2, you can cook with a rice cooker, which is more convenient.
The fourth road: brown sugar cake with sesame sauce
This sugar cake is baked with brown sugar and sesame sauce as stuffing. It tastes crisp outside and tender inside, sweet and delicious, and it is also mixed with thick sesame sauce. It is a very delicious home-cooked dish, and it is also the taste of many friends when they were children.
Specific production method
Step 1: Prepare the ingredients. 500g of common flour, about 260ml of warm water, 50g of sesame paste, 20ml of edible oil and 50g of brown sugar.
Slowly pour warm water into the flour and stir it into a flocculent shape with chopsticks.
Step 2: Knead the dough into smooth dough, and then cover it with plastic wrap for proofing 1 hour. Pancakes must be delicious, the dough must be soft, and the awakening time must be enough.
Step 3: Prepare the stuffing when proofing the dough. First, pour the cooking oil into the sesame paste and stir well.
Step 4: Pour the brown sugar into the sesame paste and stir well.
Step 5: stir evenly. If there are lumps in brown sugar, be sure to pick them out or crush them in advance. )
Step 6: Take out the dough after waking up and knead it until the surface is smooth.
Step 7: Divide the dough into six equal parts.
Step 8: Take a portion of dough and roll it out. draw
Step 9: Spread the sesame brown sugar prepared in advance on the bread, leaving a small blank in the middle and bottom, as shown in the figure. Then cut several knives on the bread and divide it into nine equal parts. Don't cut off the middle of each part, as shown in the figure.
Step 10: First, turn the side without sauce over, as shown in the figure. Then fold the other sides layer by layer.
Step 11: When everything is folded, squeeze your mouth tightly. draw
Step 12: Roll it out again, as shown in the figure.
Step 13: Pour a little oil into the pot, then heat it, then put the cake into the pot and start to cook on low heat. Because there is sugar, it is easy to paste, so always use a small fire. )
Step 14: bake one side until golden, then turn it over until both sides are golden and mature, and take it out.
The fifth way: brown sugar steamed bread
When making steamed bread, add a little brown sugar. Steamed bread is slightly yellow in color, soft to eat and with a hint of brown sugar fragrance, which feels as delicious as bread.
Specific production method
Step 1: Prepare the ingredients. 500 grams of flour, 60 grams of brown sugar, 5 grams of yeast powder and about 250 ml of water.
Step 2: Boil the water, pour it into the brown sugar and stir until the brown sugar melts. Then let the brown sugar water cool. The sugar water must be cooled, otherwise it will affect the activity of yeast. )
Step 3: put the yeast powder into the sugar water and stir until it melts.
Step 4: Pour the flour and sugar water into the chef's bucket and put it on the chef's machine. (When pouring sugar water, you can reserve about 15 ml, and then observe the state of the dough at any time when kneading, and then add it. This is because different flours have different water absorbability. Of course, if the dough is soft, you can also add some dry flour. )
Step 5: First select 1 gear to knead the dough into a ball, and then select the second gear to knead the dough for about 10 minute.
Step 6: As shown in the figure, the surface of the kneaded dough is smooth.
Step 7: Take out the dough and divide it into 10 dough pieces with the same size, each about 80g.
Step 8: Take a small dough, put it on the chopping board, and knead it by hand several times, at least 34 times, or for a while. A few more rubs can make steamed buns taste better. Don't be lazy. )
Step 9: Then round the dough and knead it into the shape of steamed bread, as shown in the figure.
Step 10: Put the kneaded steamed bread on the steamer. The bottom of steamed bread can be covered with oil paper or brushed with oil to prevent sticking.
Step 11: Put the whole steamed bread on the steamer, cover the lid, and wake it up to 1.5 to 2 times the size. Then open fire and steam. After SAIC, steam for about 18 minutes, then turn off the fire and stew for 3-5 minutes, then uncover the lid.
Step 12: Steam the steamed bread, as shown in the figure.
Say a few more words
1, steamed bread, generally 1 00g flour with1g yeast powder is enough. If it is winter and the room temperature is relatively low, you can put more appropriately.
2. Steaming steamed bread with yeast dough, the ratio of flour to water is generally around 1: 0.5. Of course, different flours have different water absorption rates, so this should be increased or decreased appropriately.
The amount of sugar can be increased or decreased according to your own taste.
4. If you find that the steamed bread does not rise when steaming, you must first check whether the yeast powder is within the shelf life or has been opened for a long time. You can change a pack of yeast powder and try again.
5. When fermenting, ferment to 1.5-2 times the original volume. The temperature is high in summer, usually 30-40 minutes. In winter, the time may be longer. Don't ferment the dough too much, it will be sour and affect the taste.
6. After steaming, be sure to simmer for a while before uncovering the lid, so that the steamed bread will not suddenly get cold and cause the surface to shrink.
Sixth Road: Brown Sugar Sweet Potato Cake
This sweet potato cake contains brown sugar. When you take a bite, you will feel the brown sugar slowly flowing out, which is particularly attractive.
Specific production method
Step 1: Prepare the ingredients. 350g of sweet potato, 80g of glutinous rice flour, 60g of common flour, and proper amount of white sesame.
Filling: 50g of brown sugar and 20g of flour.
Step 2: Peel the sweet potato, then slice it and steam it in a steamer.
Step 3: steam the sweet potato until it can be easily pierced with chopsticks.
Step 4: Take out the sweet potato, press it into mud with a spoon, and then let it cool.
Step 5: Put glutinous rice and common flour into the sweet potato paste, as shown in the figure.
Step 6: Knead the dough with moderate hardness, then cover it and let it stand for about 10 minutes, as shown in the figure.
Step 7: Put the flour into the brown sugar and mix well. If there are lumps in brown sugar, be sure to crush them with a spoon.
Step 8: Take out the dough, knead it into long strips, and then divide it into small portions of the same size, as shown in the figure.
Step 9: Take a small dough in your hand, knead it into a bowl, and then put a spoonful of brown sugar in it, as shown in the figure.
Step 10: Shut your mouth, wrap the brown sugar tightly, and then make a circle.
Step 11: Close the mouth downwards and flatten the wrapped dough slightly by hand, as shown in the figure.
Step 12: Dip one end of the rolling pin in water, and then dip it in white sesame seeds. Next, gently press the rolling pin with white sesame seeds in the middle of the wrapped sweet potato cake embryo, and the white sesame seeds will stick to the sweet potato cake evenly, which is very uniform and beautiful.
Step 13: As the picture shows, everything sticks together.
Step 14: add a proper amount of oil to the pot and heat it, then put the sweet potato cake embryos into the pot in turn and start frying on low heat. Fry until the cake is ripe, and then take it out under the control of oil. The cake is thick, so you can cover it when frying, which will accelerate the maturity of sweet potato cake, but you must always use a small fire.
Step 15: Take it out and start.
Say a few more words
1, the water content of sweet potatoes is different, so the dosage of the above ingredients is for your reference only. When kneading dough, if you feel soft, you can add some glutinous rice flour appropriately. On the contrary, it is ok to add less water.
2, sweet potatoes must be steamed and steamed soft, so that when pressed with a spoon, it is convenient to crush. Of course, you can also mash the sweet potato with a cooking machine, which is simpler and more convenient.
3. When frying the sweet potato cake, you must use a small fire, so that the color of the fried sweet potato cake will look good.
Seventh lane: brown sugar pumpkin syrup
This sweet soup of red dates and pumpkins is sweet and soft, and it is simple to make. Autumn is the season when pumpkins are ripe. If you like it, you might as well try it ~
Specific production method
Step 1: Prepare the ingredients. 400g pumpkin, 0/00g jujube/kloc, and proper amount of brown sugar. The amount of sugar is according to your own taste. )
Step 2: Peel the pumpkin, remove the pulp and cut into pieces, as shown in the figure.
Step 3: Put the pumpkin and red dates into the casserole, then pour 1500 ml water to boil, and then turn to low heat for15min.
Step 4: put the brown sugar in the pot and cook for another two or three minutes, then turn off the fire and take it out.
Lane 8: Cat's Ear
Cat ears, sweet and crisp, are very fragrant, and the more you chew them, the more fragrant they are. They are delicious snacks for all ages. To make cat ears, the materials are very common, only flour, eggs and brown sugar, and the production steps are not difficult. Dear friends, please have a try ~
Specific production method
Step 1: Prepare the ingredients. 600 grams of flour, 3 eggs and 30 grams of brown sugar.
Step 2: Add a little hot water to the brown sugar, stir well, and then let it cool.
Step 3: Take 300 grams of flour, add brown sugar water and knead it into dough, then cover it with plastic wrap and let it stand for half an hour.
Step 4: Break the egg.
Step 5: Pour the egg liquid into the remaining 300 grams of flour and knead it into dough. Then cover with plastic wrap and let stand for half an hour.
Step 6: Take out the brown sugar dough and knead it evenly, as shown in the figure.
Step 7: Roll out a cake with a thickness of 1mm for later use, as shown in the figure.
Step 8: Take out the egg dough and knead it evenly.
Step 9: Roll it out as usual and roll it into a cake with a thickness of 1mm, as shown in the figure.
Step 10: Brush a thin layer of water on the egg powder cake, and then put the earliest rolled brown sugar flour cake, as shown in the figure.
Step 11: Brush a thin layer of water on the brown sugar cake, and then roll it up from one end, as shown in the figure.
Step 12: As the picture shows, everything is rolled up. Cut the rolled dough in the middle. Then put it into a fresh-keeping bag and put it in the refrigerator 1 hour.
Step 13: Take it out of the refrigerator and cut it into thin slices, as shown in the figure.
Step 14: Pour a little oil into the pot and heat it slightly. The oil temperature should not be too high. Then put the cat ear embryo into the pot, fry it until it is crisp, and then take it out under control of oil.
Step 15: Let's calm down and start.
Say a few more words
1. If you want something sweeter, you can also add some sugar to the egg dough.
2. When rolling the dough, be sure to roll it thinner. The rolled cat ears are more textured.
When rolling the dough, it is inevitable to sprinkle some dry flour to prevent it from sticking. Therefore, when folding two pieces of bread, brush a thin layer of water in the middle, so that the bread will stick better and it will not spread easily when frying. Pay attention to brush only a thin layer of water, and never brush more.
4. The dough that has just been rolled is soft, so it is not easy to be thinned when it is cut. So freeze 1 hour, and cut the dough after it hardens. It is good for this effect.
The oil temperature should not be too high when frying. If you can't master it well, you can put a cat's ear in the pot first, and then put the others when the cat's ear floats in. Pay attention to the whole process must be small fire, otherwise the fried cat ears are too heavy to look good.
Ninth Road: Brown Sugar and Glutinous Rice Ciba
Soft glutinous rice cakes, sprinkled with bean flour and dipped in brown sugar juice, are full of satisfaction and happiness.
Specific production method
Step 1: Prepare the ingredients. 400 grams of glutinous rice, cooked bean flour 100 grams, and 50 grams of brown sugar.
Step 2: soak the glutinous rice in advance.
Step 3: Soak the glutinous rice and steam it in a steamer for about 1 hour until it is fully cooked.
Step 4: When steaming the glutinous rice, put the brown sugar into the milk pot, then pour in half a bowl of water and cook the brown sugar juice with a small torch until it becomes thick.
Step 5: Take out the steamed glutinous rice and mash it with a rolling pin. Tamp the dumplings until they are as sticky as possible, until you can't see the whole grain of rice.
Step 6: When eating, grab a glutinous rice ball and knead it into a round shape, then put it into the cooked bean powder, so that its surface is covered with bean powder, and finally pour brown sugar juice to start.
Say a few more words:
1, round glutinous rice is the best choice, and its viscosity is relatively better.
2. If the glutinous rice is soaked for a long time in advance, it is completely soft and easily crushed by hand. Then when steaming, you can drain the water, steam the glutinous rice directly on the steaming cloth, and pour water on the rice once or twice in the middle. If the soaking time is not enough, it is best to put more water when steaming. Because of the time, I only soaked glutinous rice for two hours today. So, when steaming, I put some water in the basin. If time is really tight, you can also steam glutinous rice directly in the rice cooker as usual, and mash it for a while after steaming, and the effect is good.
3. Bean powder I use ready-made cooked bean powder. Parents can also fry soybeans and put them into a cooking machine to make powder for later use. You can also add some peanuts, which tastes better.
4. The mashed dumplings are sticky. When kneading dough, you can put a little water on your hands, or you can put a little cooking oil on the bottom of the container, which can play an anti-sticking role.
Tenth Road: Brown Sugar glutinous rice lotus root
Now is the most delicious season for lotus root, so I'd like to share with you a particularly sweet way to eat lotus root-brown sugar glutinous rice lotus root. This is a classic dish that can be seen in many restaurants. The taste is soft and delicious, and the aroma is rich. It's simple. We cook this dish at home and stew it in an electric cooker, which is very convenient.
Specific production method
Step 1: Prepare the ingredients. 2-3 knots of lotus root, glutinous rice 100g, 30g of brown sugar, a little red dates, an appropriate amount of rock sugar and osmanthus fragrans.
Step 2: Soak the glutinous rice for 3-5 hours in advance.
Step 3: Peel and wash the lotus root, and then cut one end of the lotus root, as shown in the figure.
Step 4: Stuff the soaked glutinous rice into the lotus root hole and poke it open as much as possible with chopsticks. You can fill the rice to nine points full. The starting place should be empty, and the fortress should not be too full, otherwise the meal will explode easily.
Step 5: After the rice is stuffed, cover the sliced lotus root and tie it tightly with a toothpick, as shown in the figure.
Step 6: Put the lotus root, brown sugar, rock sugar and red dates into the rice cooker together, and then pour a bowl of clear water, the amount of water should not exceed the lotus root. Then press the cooking button, cook 1 hour, and then stew 1 hour.
Step 7: cool and cut into pieces, then pour some sweet-scented osmanthus, and you can serve.
Say a few more words
1, it is best to choose lotus root with no holes at both ends. The rounder and straighter the whole lotus root, the better.
2. It is best to choose round glutinous rice.
3, the amount of sugar according to your own taste, a little more brown sugar can make the color of lotus root more ruddy. The more rock sugar, the sweeter it is.
4. Osmanthus fragrans can be bought online, and parents who don't have it can keep it.
Eleventh: sugar triangle
When I was a child, whenever my mother steamed buns, she always wrapped a few sugar triangles around her. I like to eat the sugar triangle, especially the sweet feeling of taking a bite of sugar out of it, which I can't forget until now. It is not difficult to make a sugar triangle, but it takes a little skill to make it delicious without leaking sugar. Dear friends, just look down and you will know ~
Specific production method
Ingredients: 400g of common flour and 4g of yeast powder. 60g of brown sugar, cooked white sesame 10g, 5g of dry flour. Cooked white sesame seeds are sold in the supermarket. If you can't buy it, it's the same to fry it yourself. )
Step 1: Put the yeast powder into a bowl, pour in a proper amount of water, stir well and let it stand for 10 minute (the temperature of water must not exceed 40 degrees, otherwise it will affect the dough fermentation).
Step 2: Slowly pour the yeast water into the flour and stir with chopsticks until there is no excess dry flour in the basin.
Step 3: Knead into smooth dough. Then cover with plastic wrap for 40 minutes to 1 hour. If the room temperature is low, you should wake up for a while )
Step 4: After the dough is proofed, begin to prepare the sugar filling. Crush the white sesame seeds with a rolling pin first. (This step will make sesame more fragrant. )
Step 5: Take a large bowl, pour in white sesame, brown sugar and dry flour in turn, and then stir well, and the sugar stuffing will be mixed. Adding a little dry flour can increase the consistency of sugar, thus preventing sugar from leaking out. )
Step 6: Ferment the dough to twice its size.
Step 7: Take the dough out of the basin and knead it until the surface is smooth.
Step 8: Divide the dough into small portions of uniform size.
Step 9: Take a small dose and roll it into a slightly thick round skin, as shown in the figure.
Step 10: put a proper amount of sugar stuffing into the skin, then make it into a triangle, and then pinch it in the middle, as shown in the figure. Don't wrap too much sugar, leave some space, also to prevent sugar from leaking out when steaming. )
Step 11: Pinch three sides with two fingers. You can also use a pair of chopsticks to do this step, just put two chopsticks on the edge of the dough and then clamp them hard, as shown in the figure.
Step 12: Put the pot into cold water, put all the wrapped sugar triangles into the steamer, cover the lid, and wake up again 10 minutes. Then the fire is boiled and steamed 15 minutes. Turn off the fire. Turn off the fire and stew for another 5 minutes, then open the lid and eat.
Twelfth Road: Brown Sugar digestive biscuits
The main ingredient of this digestive biscuits is oats, supplemented by black sesame seeds and brown sugar. Its taste is crisp and fragrant. The making method is very simple, as long as the dough is kneaded, it can be baked, and the whole process can be completed in more than half an hour.
Specific production method
Step 1: Prepare the ingredients. Instant oat 100g, low-gluten flour 50g, black sesame 25g, coconut 20g, brown sugar 10g, salt 1g, corn oil 50g and water 50g.
Step 2: Put cereal, low-gluten flour, black sesame, coconut, brown sugar and salt into the basin, as shown in the figure.
Step 3: Mix all the materials evenly. Pay attention to this step. If there are some hard particles in brown sugar, it must be crushed in advance.
Step 4: Put the oil and water into the basin and knead into a ball. (Different oats and flour have different water absorption. You can add or subtract some water appropriately. )
Step 5: Take a proper amount of dough, knead it into a ball in your hand, and then flatten it slightly.
Step 6: put the biscuit embryo into the baking tray, and spread a layer of baking paper in advance in the baking tray, as shown in the figure, like the whole tray of biscuits.
Step 7: Put the baking tray into the preheated oven and bake at 180℃ for 20 minutes.
Say a few more words
1, to make this biscuit, you'd better choose instant oats.
2. After the biscuit embryo is rounded, it can be flattened, not too heavy, which will affect the taste of the biscuit.
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