50g of glutinous rice flour, 1 teaspoon of corn starch, 1 tablespoon of sugar, 60ml of coconut milk,120ml of water, peanut butter and coconut milk.

Exercise:

1. Spread coconut milk on the plate.

2. Mix glutinous rice flour, corn starch, sugar, coconut milk and water evenly. At this time, the mixed liquid is very thin.

3. Put the mixed liquid into a steamer and steam for 15 minutes until the mixed liquid is transparent and solid. Take out the dough and let it cool.

4. Scoop a tablespoon of dough, flatten it, put a teaspoon of stuffing in the middle, wrap it up, and roll it in coconut milk.

Experience:

1. Steamed dough is sticky. It's best not to wrap sticky rice paste by hand, but to put a layer of plastic wrap on it, just like the plastic wrap used in refrigerators. Spread a layer of plastic wrap on the workbench, put a spoonful of dough, and then spread a layer of plastic wrap.

2. Roll the dough thin through the plastic paper with a rolling pin, just like the dumpling skin.

3. Open the top layer of plastic paper and put in a teaspoon of stuffing.

4. Shape setting: directly combine four rice balls on the top, bottom, left and right. The rice balls are very soft, and the two rice balls connect seamlessly when they touch. If these four points are made properly, the glutinous rice paste is basically round, and then the other edges will move closer to the middle.

After the glutinous rice sweet potato cake is cooked, peel the sweet potato, add a little water according to the ratio of 1: 1 to make soft noodles the size of Yuanxiao, crush them in an oil pan, fry them until golden brown, and serve them on a plate (slightly sweet and moistening the intestines). Corn pumpkin pie, glutinous rice flour and corn flour are mixed with water and a little sugar according to the ratio of 1: 1 to make soft noodles. Tuancheng is a little bigger than Yuanxiao. Mark the surface along the north-south direction with a knife (that is, the pattern of pumpkin), decorate it with seaweed into pumpkin leaves, steam it in a cage and put it on a plate (pumpkin shape, corn flavor, can be used as a dessert for entertaining guests). Fresh shrimp (chopped) and tender corn seeds (or canned corn) are transferred at the ratio of 1: 1. Cut laver into squares (there is a kind of roasted laver in the supermarket, which is square and the size of an exercise book, and one piece can be cut into four pieces); Divide the mixed shrimps into balls, pick them into the cut laver one by one, lift the four corners of the laver, gather them together a little, knead them gently in the middle (like steamed dumplings), and steam them in a cage for 15 minutes (the finished product looks like black rose petals wrapped in red and yellow flower cores, which is very beautiful).

The method of coconut bread

The recipes at the station are more suitable for mass production. The amount I use is as follows: 2 tablespoons sugar, 1/2 teaspoons salt, 2 teaspoons dry yeast, 1/2 measuring cup milk, 1/4 measuring cup coconut milk, 1/4 measuring cup water and 4 teaspoons margarine (or butter).

Exercise:

1) Mix milk, coconut milk and water, heat them in a microwave oven (just heat them, too hot will kill the yeast), add sugar and yeast, and stir to dissolve.

2) The station said that the flour should be sieved, so sift it, add salt, add eggs, mix the flour with the dissolved milk water, knead it into dough, and knead it several times until it is smooth. This step is really tiring. While kneading dough, I thought it was time to buy a toaster. Then put it in a warm place and ferment it to twice its size.

3) Add an egg and a tablespoon of sugar to the bought shredded coconut and stir it into a coconut filling.

4) Beat the dough with your fist to release bubbles and divide them into small pieces on the chopping board. Roll it into thick skin and put the stuffing on the skin.

5) Wrap it like a steamed stuffed bun.

6) After being wrapped, seal it downwards and put it on the chopping board.

7) Carefully roll it into oval thin slices. Don't push too hard, the coconut will come out.

8. fold in half.

9) Divide into 4 knives and turn over to reveal the coconut stuffing. The piece I cut is too small and the roll is not big. Therefore, the product is short and fat, not like bergamot, but like a station.

10) I made a few, and when I got impatient, I rolled the remaining noodles into a big cake, sprinkled the remaining coconut stuffing evenly, and sprinkled a handful of raisins that I couldn't eat at home. Roll it up and cut it into sections.

1 1) After secondary fermentation, when it is twice as big, put it in an oven preheated to 350F and bake it for about 15 minutes. The surface color turns beautiful yellow, which means it is ripe. This is raisin rice.