When melting chocolate, it must be heated in water, and the temperature should not exceed 50℃, otherwise the chocolate will deteriorate and agglomerate.
Materials:
Corn flakes 1 box
300 grams of bitter and sweet chocolate
Aluminum foil cup (small) 30g
Practice:
1, cut the chocolate into small pieces, and heat it over low heat until the chocolate melts.
2. Then add a proper amount of chocolate to the melted chocolate and mix well.
3. Take out a proper amount of chocolate cornflakes with a spoon, put them into a prepared aluminum foil cup, and then shape them into a ball.
Second, carambola jelly
Jelly powder will coagulate into lumps when it meets water, so it must be mixed with sugar in advance, and then it can be dissolved in water smoothly by adding water.
Materials:
1, wheat juice 400 ml
Grape juice 400 ml
Orange juice 400 ml
2, carambola jelly powder 45 grams
45 grams of fine sugar
Practice:
1, measure jelly powder and fine sugar in equal parts of15g. In order to avoid jelly powder caking, each part of jelly powder and fine sugar must be stirred evenly first.
2. After mixing well, add 3 parts of jelly powder into 3 kinds of fruit juices and mix well, then put them on the fire and heat them with low fire until they are melted without granules.
3. Pour the cooked jelly liquid into the model and refrigerate it for about 1-2 hours, then demould and buckle it.
Third, muffins
The whole egg must be beaten until the foam is fine, so that it will drip with an egg beater.
Materials:
1, 4 eggs
2. Fine sugar150g
3. 200 grams of medium gluten flour
4. 2 tablespoons of salad oil
5, 2 tablespoons of milk
Practice:
1, put the material 1 into a large bowl, and beat it with an egg beater until the foam is fine and smooth.
2. Sieve the medium gluten flour and add it and mix well.
3. Add Material 3 and mix well, and let it stand for about 10 minute.
Fourth, red round bread
When the dough is wrapped in stuffing, it can be tightened by kneading the dough at the tiger's mouth.
Materials:
1, 300g medium gluten flour
30 grams of fine sugar
Baking powder 1 g
5 grams of dry yeast
Water150g
2. salad oil10g
Stuffing:
Black bean paste150g
Lotus seed paste150g
Decoration:
Edible red pigment 1 package
Appropriate amount of water
Practice:
1, take a little water from the material 1 and mix it with dry yeast for later use.
2. Mix all the ingredients 1 with yeast water and knead into dough, then add salad oil and knead until the dough is smooth, and let it stand for 10 minute.
3. Divide the two kinds of fillings into 5 equal parts.
4. Divide the dough into 10 equal parts. First, take a small piece of each dough and knead it into a circle. Then, wrap the remaining dough in the stuffing. After wrapping it tightly, stick the small round dough just kneaded.
5. Finally, mix the pigment with water, brush it on the dough surface, let it stand for the final fermentation for 40 minutes, and steam it for about 10- 12 minutes.
Five, rat ju cake
Fresh dogwood is dried before it is used to make dogwood. Dried dogbane can be purchased from Chinese herbal medicine shops.
Materials:
1, 500g glutinous rice flour
200 grams of fine sugar
400g of water
2. Rhubarb (dry)180g
Stuffing:
1, cabbage (dry) 300g
300 grams of ground pork
3 red onions
50 grams of shrimp
2, 300 grams of salted mung bean stuffing
Practice:
1, mix the ingredients 1 well to form a ball, then take 300g of cabbage and boil it in boiling water for 3-5 minutes, then scoop it up and knead it with the rest of the ingredients to form a smooth ball for later use.
2. Wash the mouse grass, put it in the pot and add water (flooded the surface) to heat and cook until soft, then remove and squeeze out the water, and chop it up with a knife for later use.
3. Knead the recipe 1 together with the chopped dogbane herb into a dogbane herb ball for later use.
4. Divide the salty mung bean stuffing into 10 parts, stir-fry the stuffing in another oil pan and fry it until it is cooked, and then cool it to get the stuffing.
5. Divide the dough into 20 equal parts, respectively package the salty mung bean stuffing and cabbage stuffing, and finally steam for about 15 minutes on medium heat.