A complete collection of 8 kinds of dessert practices
milk pudding
Material preparation: 2 eggs, 250ml milk, 40g sugar and a few drops of lemon juice (optional).
Practice: 1. Break eggs.
2. Add sugar and lemon juice (it is best to use fine sugar for sugar, because it is easier to melt, so you don't have to wait. If white sugar is used, let it stand for 3 or 4 minutes.
3. Then heat the milk to a boiling state.
4. Add boiled milk (slowly pour in milk, drop by drop, to avoid boiling eggs)
5. Then filter it twice with a sieve.
6. Pour it into a container, seal it with plastic wrap, and stick some small holes on the plastic wrap with a toothpick, but not too much.
7. Boil a pot of hot water. After the water boils, put the pudding in the pot and steam it on low heat for about 15 minutes.
The specific time depends on your temperature! Just insert a toothpick in the center of the pudding, and the toothpick will not fall off, and it will be baked immediately. Some friends do not pay attention to steaming for too long, which will form wrinkles. If the pudding is not steamed for enough time, it will not solidify enough to eat.
8. Decorate some dried fruits after finishing.
Prompt 1, no milk can be replaced by the same amount of washed milk powder.
2. The pudding paste had better be filtered.
Be careful not to do it in the microwave oven.
4. Do not stir too hard to make it bubble or open too much fire, otherwise the pudding will be stingy at the periphery. 5. The milk must be poured in while it is hot.
6. Lemon juice can also be used to remove fishy smell-vanilla rum.
Matcha Babalova
Material preparation: 320ML of milk, 90ML of water, 80g of fine sugar, 7g of matcha powder10, 7 g of gelatin, 80 ml of whipped cream:1.80 ml of whipped cream, and send it to the refrigerator for refrigeration; Soak 7 grams of gelatine tablets in cold water for later use; 10g matcha powder is sieved and mixed with 80g fine sugar for later use.
Mix 2.320 ml of milk and 90 ml of water, pour into the milk pot, and heat until the edge begins to boil slightly. Turn off the fire, add 2 tablespoons (30ML) to the soaked gelatin tablets, and stir until the gelatin melts.
3. Pour the remaining mixture of milk and water into the mixture of matcha powder and fine sugar in the cup for 6 times, while stirring until the fine sugar is completely melted, then add gelatin solution and continue to stir evenly.
4. Sieve the pudding liquid for 2-4 times, put the container filled with the pudding liquid into ice water and keep stirring until the overall consistency is similar to that of the whipped cream, add 80ML of whipped cream, stir evenly, pour it into a pudding bottle or a pudding mold, and send it to the refrigerator for refrigeration for more than 4 hours.
Tip: 1. If gelatin tablets are used, please soak gelatin tablets in cold water in advance, then dry them, and then mix them in step 2.
2. Seeing many works, it is difficult to turn the pudding liquid into a whole sticky state. Here are two solutions for reference: first, directly put the container filled with pudding liquid into the ice and stir it in time to prevent local caking; The second is to directly cover the surface of the container containing pudding liquid with plastic wrap, and then send it to the refrigerator for refrigeration. Take it out every once in a while and mix it evenly until it looks like mayonnaise, then mix it with cream.
The reason of stratification and matcha precipitation is that the pudding liquid is not strong enough.
3. The screening steps of matcha powder and pudding liquid cannot be omitted.
A mile-high strip
Material preparation: 200g whipped cream, 50g pure milk, 2 eggs (only yolk is needed), 50g white sugar, a few drops of lemon juice/white vinegar, and a little salt (a little salt).
Practice: 1. To separate the albumen and yolk of two eggs, only the yolk part is needed. Put 50g sugar into the egg yolk, add a few drops of lemon juice or vinegar, and stir well with electric egg beater until the egg yolk turns pale yellow.
2. Pour 50g of pure milk into a small milk pot and heat it slightly until the milk bubbles on the surface. Slowly pour the hot milk into the beaten egg yolk while it is hot, and stir it quickly while pouring (be careful not to agglomerate the egg yolk, which will turn into egg flowers and affect the taste).
Then pour this egg milk back into the small milk pot and add a little salt. Turn down the heat, stir quickly with chopsticks while heating (note that the smaller the fire, the better, to avoid burning the pot), until the liquid is slightly boiling, and then turn off the heat. Let it cool for use.
4. Next, send whipped cream, and send whipped cream to 9 for distribution, that is, vertical sharp corners can appear when the eggbeater is lifted.
5. Pour the whipped cream into the cold egg milk and mix well, which is the ice cream liquid. (If you want to eat chocolate, cranberries, mocha or various fruit flavors, you can add them in this step and mix them evenly. Today, this one is flavored with cranberries, and it tastes good. Then pour the stirred ice cream into a clean container with a lid, put it in the freezer and freeze it for more than three hours. Cool, refreshing and delicious. Do it quickly!
This is the ice cream that I took out the next day after freezing all night. Milk is full of fragrance. Oh, it is delicious!
7. Let cranberries grow, which is delicious!
Tip 1) Heat the eggs and milk with low heat. The smaller the fire, the better. Avoid burning the pot. While heating, stir quickly with chopsticks to avoid egg yolk agglomeration and affect the taste.
2) Add a few drops of vinegar to the egg yolk to remove the fishy smell of the egg. Ice cream is delicious and won't taste like eggs.
3) Add a little salt to the egg milk to adjust the taste. The ice cream made will not be so sweet as to be greasy. On the contrary, the more you eat, the better it tastes. Add a little salt, it tastes good.
4) If you want to eat ice cream with various flavors, just add the mixture before freezing in the refrigerator, stir it evenly after adding it, and then freeze it in the refrigerator to make ice cream with various flavors.
Coconut milk jelly
Material preparation: 60g coconut milk, milk 135g, 95g whipped cream, 2 pieces of gelatin, and 35g soft sugar.
Practice: 1. Put the gelatin tablets in ice water, soak them for about 15 minutes until they become soft, then take them out and squeeze out the water for later use.
2. Put the milk into a large container, add the whipped cream, coconut milk and soft sugar, and stir well.
3. Put it in a pot and heat it for saccharification. The temperature of mixed coconut milk is about 50 degrees.
4. Add the soaked gelatin tablets, stir until dissolved, and turn off the fire.
5. Put a layer of plastic wrap in the sealed box.
6. After cooling, pour in coconut milk and put it in the refrigerator until it solidifies.
Take it out and cut it into small pieces
8. Coat the surface with coconut milk.
Strawberry jelly
Material preparation: 500 strawberries, 5G fish film and 50G sugar.
Practice: 1. Wash and dice strawberries. (The smaller the cut, the better, which can shorten the curing time and personally feel that the finished product will taste better. )
2. Sprinkle sugar evenly on strawberries and marinate for more than half a day.
3. Soak the fish film in cold water until it becomes soft.
4. Strawberry pickle
5. Pour strawberries and soup into the pot and bring to a boil. Turn down the heating.
6. After the strawberries are boiled with more water, put in the fish film and turn off the fire. Don't cook strawberries for too long, it will affect the taste. Boil for a few minutes after boiling.
7. After cooling slightly, pour into the pudding bottle to cool and solidify. (It needs to be refrigerated and solidified in the refrigerator in hot weather)
Delicious and easy to make dessert, packed in chaff cups.
Material preparation: whipped cream 200g, Maria biscuit 180g, condensed milk 45g.
Practice: 1. Broken biscuits, the more refined, the better the taste.
2. Whip the whipped cream, and add condensed milk when 60% of the time, reaching 80%.
3. Put the whipped cream in the piping bag.
4. Spread a layer of biscuits at the bottom of the cup first.
5. Then butter the biscuits layer by layer. When you reach the top layer, spread out the biscuits filtered by the flour sieve and put them in the refrigerator for 4 hours.
Tip 1, bottom and top, be sure to put cookies; The top layer must be filtered with a surface sieve.
2, 180g biscuits, I basically put 150g biscuits, and people who like more biscuits can also put more biscuits. These materials can make about three small cups.
Crystal sago pudding
Material preparation: sago, fine sugar, salad, oil, honey and red beans.
Practice: 1. Soak sago in water (do not stir) for about 3 hours.
2. Drain the water, add fine sugar and a little salad oil (put oil to prevent the steamed pudding from sticking to the mold) and mix well.
3. Put 1/3 sago into the mold, add a little honey red beans, and finally spread a layer of sago on the honey red beans.
4.？ Boil the water in the pot, then steam it in a steamer for about 30 minutes.
5. After steaming, carefully take it out of the mold with a toothpick until it is transparent and cool.
6. Put it in the refrigerator for 3 to 4 hours, and then it will be fresh and elastic. Tips sugar and oil should be mastered by yourself. Oil must be put mainly for fear of paste, but not too much.
Hawthorn jam hawthorn cake
Material preparation: hawthorn 600g, sugar 300g, rock sugar 300g, freshly squeezed lemon juice 1/3.
Practice: 1. Wash hawthorn and cut it in half;
2. Into the pot, add water, without hawthorn;
3. Squeeze in lemon juice, stir well and cook over medium heat;
4. Sift the cooked hawthorn while it is hot. I use a rice-washing basin, and there is a big basin under it, which is squeezed with a wooden spoon.
5. The fruit paste drips into the rice bowl through the net, which feels sticky and difficult to operate. Dilute with boiled hawthorn water and then squeeze. Finally, the peel and stone are left in the rice washing basin and discarded;
6. Take a pot of hawthorn puree;
7. Put the puree back into the pot, add sugar and rock sugar, and continue to heat on low heat;
8. Keep stirring while heating;
9. Stir until the wooden spoon hangs thin paste, and draw a line with your fingers. The pulp will not flow and close, so the jam can be served. Take out the jam you need, put it in a heat-resistant container while it is hot, and serve with hawthorn jam.
10. Continue to heat the remaining puree until the wooden spoon can be hung thick and the fluidity of puree is poor, and turn off the fire;
1 1. Put it in a heat-resistant container coated with salad oil while it is hot;
12. After completely cooling, pour out and serve as hawthorn cake! The secret is simple. The most troublesome step is peeling and coring. My squeezing and sieving method can make jam and fruit cake with very fine texture. You can also start directly, peel off the peel and dig out the core to get complete pulp, which can retain more cellulose, including water-insoluble cellulose, and is only suitable for jam. Either way, all you need is a little patience;
A complete collection of delicious dessert practices, collect it quickly.
Mango milk sago dew
Ingredients: Tainong mango 1, sago 70g, pure milk 125ml, appropriate amount of water, appropriate amount of cold boiled water.
Exercise:
1) Prepare all the ingredients.
2) Pour a proper amount of water into the pot, boil over medium heat and pour sago.
3) Keep stirring with a spoon during the period.
4) Turn off the fire when there is only a little white core left in the middle after cooking for 20 minutes, and cover the pot and stew for 5 minutes.
5) When the sago is cooked, dig out the mango with a ball digger, and reserve the leftover mango.
6) Pour chopped mango and pure milk into a mixing cup.
7) Mix in mango milk juice, skim off the floating foam and set aside.
8) Pour the cooked sago repeatedly with cold boiled water to remove mucus.
9) Put the sago into a container, pour in the stirred mango milk juice, and add mango balls for decoration.
Tang bushuai
Ingredients: glutinous rice flour 1 00g, sticky rice flour 20g, white sesame, peanut, yellow sugar1.
Exercise:
1) Prepare materials.
2) Put glutinous rice flour and sticky rice flour into a large bowl, add appropriate amount of water, and make dough.
3) After blending, knead into uniform small balls.
4) Put peanuts in the microwave for 3 minutes, sesame seeds 1 minute. After cooling peanuts, peel them and put them in a stone mortar with sesame seeds.
5) Crush peanuts and sesame seeds for later use.
6) Boil a pot of boiling water, add the kneaded glutinous rice balls, cook until all the glutinous rice balls float, and then cook for another minute to pick them up for use.
7) Put the brown sugar into another pot and pour in 150g of water.
8) Cook over medium heat until slightly thickened.
9) Pour in the cooked glutinous rice balls, continue to cook on low heat for about 3 minutes, and shake the pot when cooking to avoid sticking.
10) Pick up the dish, pour some sugar water and sprinkle with peanuts and sesame seeds.
Liulian pancake
Ingredients: durian meat 200g, whipped cream 200ml, proper amount of oil, proper amount of sugar, 2 eggs, low flour 100g, and powdered sugar 50g.
Exercise:
1) Stir the eggs evenly.
2) Add powdered sugar and granulated sugar and stir well.
3) Pour the low flour into the batter, and stir evenly to form a slightly thin batter.
4) Pour oil into the wok, then pour in two spoonfuls of batter, carefully spread it out and cut it into thin slices, not too thin.
5) whipped cream is dry, that is, it won't fall off when picked up.
6) durian meat is pressed into durian paste.
7) Then you can package Banji. Step one, lightly coat with whipped cream.
8) Spread another layer of durian paste.
9) Apply a layer of light cream.
10) Next, just fold it up and wrap the durian trap inside. Step one.
1 1) Step 2, fold in half 12) Step 3, fold sideways 13) Step 4, fold in half again.
14) and then turn it over gently to make it look good and delicious.
Qiyi juice
Ingredients: kiwi 136g, purified water 150ml, ice 1.
Exercise:
Kiwi fruit in New Zealand
2) Peel kiwi fruit and slice it.
3) Put the kiwifruit into a cooking machine, add ice cubes, 150ml purified water and drink for 20 seconds.
Sweet potato dessert store
Ingredients: sweet potato 1, borneol 1, ginger 1.
Exercise:
1) Prepare the required materials.
2) Peel the sweet potato and cut it into dices, and pat the ginger flat.
3) Add water to the pot and bring to a boil.
4) Add sweet potato pieces.
5) Cover and cook until the sweet potato is soft.
6) Finally, add borneol and cook until it is dissolved.
Mango glutinous rice paste
Ingredients: glutinous rice flour 1 50g, mango1,shredded coconut, 250ml of milk, 25g of corn oil, 50g of powdered sugar and 40g of corn starch.
Exercise:
1) Pour all the ingredients except mango and shredded coconut into a small pot.
2) stir and mix evenly to form slurry.
3) Steam the slurry on a pot for 20 minutes to solidify it.
4) Cut the mango into 2*2cm small mango cubes for later use.
5) Let the steamed glutinous rice flour dough cool slightly, wipe some water on your hands, and flatten a piece.
6) Put a diced mango.
7) Knead round like jiaozi.
8) Roll the wrapped dumplings with shredded coconut as soon as possible.
almond tea
Ingredients: almond 10g, glutinous rice 60g, appropriate amount of rock sugar and water 800g.
Exercise:
1) Prepare ingredients 2) Wash and soak almonds for about 2 hours.
3) Wash the glutinous rice 4) Add a proper amount of water to the soymilk machine and add the glutinous rice.
5) Add soaked almonds.
6) Add rock sugar, add rock sugar according to your own taste, or add honey without rock sugar.
7) Plug in the power supply and press the cereal soybean milk button.
It will take about 20 minutes. Pour it out and enjoy it.
Ginger milk curd
Ingredients: 1 piece of ginger, 200ml milk, and proper amount of sugar.
Exercise:
1) Preparation materials: ginger, a large piece of sugar and a bag of pure milk.
2) Peel ginger and grind it into mud.
3) Then squeeze out the ginger paste with a sieve and discard the juice residue.
4) Pour the milk into the pot, add two spoonfuls of sugar and heat it to 90 degrees with low fire, and immediately heat it to boiling without a thermometer.
5) Raise the milk pan a little and pour the ginger juice twice. Don't stir. Cover the plate and let it stand for 10 minutes. It's cold now, so it's hard to keep the temperature. It is recommended to prepare another basin of water and boil it. Then put the bowl in, cover it and let it set.
6) After ten minutes, it will turn into milk like tofu ~ Try the sweetness of ginger milk, which is so beautiful and warm.
Stewed papaya with snow fungus in rock sugar
Ingredients: 200 grams of papaya, lotus seeds and rock sugar.
Exercise:
1) Prepare rock sugar
2) Add appropriate amount of boiling water to the pot of rock sugar and melt it for later use.
3) Snow ear 4) Soaking hair
5) Put the soaked tremella into the pot and cook for 5 minutes, then pick it up.
6) Peel papaya and cut into pieces 7) Prepare materials.
8) Put all the ingredients in a saucepan for stewing 1 hour.
Black glutinous rice with mango and coconut juice
Ingredients: medium mango 1, black glutinous rice100g, coconut juice150g, rock sugar10g, and 800ml of clear water.
Exercise:
1) After washing the black glutinous rice, soak it in cold water for 2 hours in advance, peel the mango, take out the core and cut the pulp into pieces for later use.
2) Put the mango core into the pot, add water, boil the water and continue to cook for 2 minutes;
3) taking out mango kernels and adding soaked black glutinous rice and rice soaking water;
4) Cook on low heat for about 40 minutes until the glutinous rice is soft and cooked, and add rock sugar;