process

Ingredients: flour 500g butter1.125kg sugar1.5kg egg1.5kg water/.5kg.

Flour 1 kg egg 200g water.

Practice:

1. Oil Crispy: Mix 500 grams of flour with melted butter and rub thoroughly to make crisp.

2. Egg slurry preparation: add 750g of sugar1.5kg of water, burn it into syrup, add 750g of cold water, stir well, pour the egg1.5kg into the syrup, and stir it into egg slurry.

3. Blanking: knead flour 1 kg and egg 200g with water until it doesn't stick to hands, then wrap the pastry, roll it thin with a rolling pin (about 1 cm thick), then fold it into four layers and roll it thin. This is repeated for three times and finally rolled into a thin skin with a thickness of 0.3 cm.

4. Forming: put the cake blank into a dish-shaped mold and scoop in the egg paste.

5. Baking: baking in a furnace for about 13 minutes.

Second, Xiangmanyuan taro roll

Main material:

Wonton skin (wonton skin) is about 200 grams, taro is about 350 grams, 2 tablespoons raisins and 2 tablespoons honey.

Ingredients: seasoning: cornflour 1.5 teaspoon, cooking oil 1/2 teaspoons, honey 1 tablespoon.

How to do it:

1, taro peeled and steamed, crushed, added with raisins and seasonings and mixed well.

2. Sweep clean water on one corner of the wonton skin to make it easy to stick. Put (1) taro stuffing on the wonton skin and wrap it into small rolls.

3. Boil three cups of oil in a wok, put down the taro roll and fry it until it is slightly golden yellow. Drain the oil, arrange it on a plate and pour honey on it.

Third, the gold onion cake

Materials and practices: the flour is boiled with water, then it is kneaded with cold water to form flour dough, rolled into thin skin, coated with proper amount of crude oil, and the thin skin is quickly rolled into a tower shape while being wiped with chopped onion and ham, and then the cake tower is squashed, placed in a plate, poured with a certain amount of crude oil (based on half of the cake body), put into a baking oven, and after one side is baked, it is turned upside down to bake the other.

Features: The outer layer baked golden like annual rings is crispy and fragrant, while the inner layer is soft and smoky, so you won't feel fat if you eat too much.

Teach the way: the key is the gesture of making cakes, such as the skill of opening thin pieces of skin and the gesture of rolling skin, which is the result of many arts and crafts; There are two kinds of scallion cake: salty cake and sweet cake. The above method is salty cake, while the sweet cake is filled with coconut paste behind the flattened cake. Crushing the cake tower can force out the residual air when rolling the cake, making the scallion cake looser.

Five, amber walnut cuttlefish cake

Main material:

Walnut meat is about 80g, cuttlefish 1 only weighs about 600g, 8 biscuits and eggs 1 only.

Ingredients:

Seasoning: cornstarch 1 tablespoon, salt 1/2 teaspoons, and proper amount of protein.

How to do it:

1, tear off the coat of cuttlefish, rinse it, slice it, stir it into pulp with a blender, add seasoning and stir it into cuttlefish glue, and put it in the refrigerator for about 1 hour.

2. Drain the walnut meat after soaking in water.

3. Coat each biscuit with cuttlefish glue, put three walnuts on it, put the side coated with cuttlefish glue down into an oil pan and fry until golden brown. Drain the oil and serve.

Six, chestnut milk dew

Main material:

There are about 360 grams of chestnuts in Liangxiang, 3 slices of ginger with sugar about 150 grams, 900 grams of evaporated milk, 2 cups of clear water and 2 slices of ginger.

How to do it:

1, soak chestnut meat in boiling water for a while, tear off the coat, pour in water, sliced sugar, ginger slices and chestnuts and cook for about 10 minute, turn off the fire and soak for 5 minutes, then cook for 5 minutes, and let it cool for later use.

2. Stir half a cup of ice water and (1) with a blender until it is pulpy, filter it, and pour in light milk. Seven, the practice of shrimp dumplings:

Raw materials of dough: flour 150g, starch 60g, water 160ml, salad oil 20ml or so, and a little salt.

Raw materials for stuffing: 30g of minced pork, 200g of fresh shrimp and 50g of bamboo shoots.

Bread practice:

1, the cooked noodles and starch are mixed evenly, and the water and salt are mixed in a pot and boiled, and then the heat is turned off.

2. Pour the powder into a boiling water pot, quickly stir it into snowflake slices with chopsticks, cover the lid and leave it stuffy for about ten minutes.

3. After adding salad oil, knead the flour until the dough is shiny, cover it with plastic wrap and wait for about 20 minutes.

4. Knead the dough into long strips, divide it into small dough of about 20g, and then roll the dough flat, that is, make dough.

Filling practice:

5. Cook the bamboo shoots and cut them into filaments. Remove the shrimp line from the shrimp. Absorb the water with a paper towel. Chop them with the back of a knife. 6. Add salt and raw flour to the shredded bamboo shoots, shrimps and minced meat. Stir well in the same direction until the meat is strong.

7. Add a little sugar, sesame oil, pepper and salad oil, and put them in the refrigerator for about an hour.

8. Wrap the stuffing into the noodles, knead it into a jiaozi shape, wrap it and refrigerate for ten minutes.

9. Boil the water in the steamer, steam the jiaozi for about 10 minutes, and brush the oil after taking it out. 8. Tofu skin sushi material: tofu skin 1 bag, 4 bowls of rice, a little black sesame seeds, 3 tablespoons of sugar and white vinegar. Practice: 1, mix the rice with white sugar, white vinegar and black sesame while it is hot, and let it cool. 2. Peel off the tofu skin and put it in rice. Nine, vegetable egg roll material: 4 eggs, silver buds, shredded carrots and shredded green peppers 1/2 cups each. Method of making: 1, break the eggs, add the water of white powder (tsp of white powder 1/2, tsp of water 1 tsp), salt and monosodium glutamate and mix well. 2. Fry the egg juice into 2 egg skins in a pan for later use. 3, from the oil pan, stir-fry shredded carrots, shredded green peppers and silver buds with 3 tablespoons of oil, then add seasonings and mix well, and serve as stuffing. 4. Spread out the egg skin, wrap it in the stuffing, roll it into a cylinder with the seam facing down, so as to cut it into sections with a knife width of 1 cm and arrange it in a plate. Cooking guide: 1, mung bean sprouts are called silver buds after the head and tail are removed. 2. Adding too much white powder water to the egg juice can increase the toughness of the egg skin and make it less likely to break (too much white powder can't be mixed evenly when added directly to the egg juice, and it can only be used after being mixed with water). Ten, donut material: 3 cups of low-gluten flour, baking powder 1 tablespoon, 2 eggs, 4 slices of vanilla, a little sugar powder and cinnamon powder, fine sugar 1 cup, milk 1/2 cups, 2 tablespoons of cream (dissolved). Preparation method: 1, mix flour, baking powder and vanilla chips and sieve twice for later use. 2. Add sugar to the egg and beat it for 10 minutes until it is milky white. Add milk and beat well. 3. Mix the materials of method (1) and method (2) evenly, then add the cream and mix well to form a dough. 4. Roll the dough into a 1 cm thick dough, press it into a ring shape with a model, fry it in warm oil for golden brown, take it out, and dip it in the sugar powder mixed with cinnamon powder while it is hot. XI. Method of microwave cake Material: 80g flour, 5g baking powder, 2 eggs, 80ml milk, 80g sugar, and a little oil (just use the most common flour, not jiaozi flour or high-gluten flour) Step: 1. Mix flour and baking powder well. 2。 Separate egg yolk from egg white, mix egg yolk, milk, 40 grams of sugar and a little oil, and stir well. Be careful not to produce too many bubbles. Pour the mixture of flour and baking powder into the egg yolk mixture and stir well. 4。 Start beating the egg whites. After some bubbles appear, add 40 grams of white sugar, or add white sugar twice, and continue beating ... until the foam of the egg whites is initiated, it will not disappear if it stays still, and it will be fine. This seems to be called dry foaming. I don't have an egg beater, not even a manual one. I just use three chopsticks. The effect can already be seen in 5 minutes, and 8- 10 minutes is enough. Add the egg whites into the egg yolk mixture for 2 to 3 times, stir well once, and then add them. 6。 After mixing completely and evenly, prepare a microwave oven container with oil around it. Pour the fully mixed slurry into the container. The batter will rise, so you can't use a small container. Give it room to expand. ） 7。 Shake the container filled with powder slurry on the table a few times, so as to drive out the big bubbles. 8。 Then you can enter the microwave oven, and the microwave oven is set to medium and high-grade firepower for about 4 minutes. Open it after 4 minutes. If it is not ripe enough, heat it again 1 minute. 9。 When finished, just take it out and put it upside down on the plate. 12. Materials for making sponge cake in microwave oven: low-gluten flour ... 150g fine sugar ... 100g egg ... 3 baking powders ... 1 tablespoon fresh milk ... 1/3 cups salad oil .. Beat the eggs into egg liquid, then slowly add the fine white sugar, and fully beat until foaming. After sieving the flour, slowly pour it into the egg liquid together with baking powder, fresh milk and salad oil, gently stir it evenly with a rubber knife, and put it in three models. If there are bubbles, tap the model. Bake each cake in strong microwave for 3 minutes. Thirteen, chocolate milkshake (2 people) Ingredients: 450 ml of frozen milk, 3 teaspoons of chocolate powder, 3 spoons of chocolate ice cream, a little cocoa powder Practice:1.First, pour half of the frozen milk into the blender. 2. Add chocolate powder and 1 spoon chocolate ice cream into the blender. Stir the mixture until it is evenly foamed. Then mix in the rest of the milk. 3. Put the remaining 2 spoons of chocolate ice cream into 2 glasses, and then carefully pour the stirred chocolate milk on the ice cream. 4. Sprinkle a little cocoa powder on each drink. Fourteen, chocolate ice cream soda (2 people) Ingredients: 5 teaspoons of chocolate sauce, soda water, 2 spoons of chocolate ice cream, thick cream, beaten and dark chocolate, grinding method:1.Put the chocolate sauce into 2 glasses respectively. 2. Pour a little soda water into each glass, and then stir it until it is well mixed. Put a spoonful of ice cream in each glass, and then pour in more soda water. Put a piece of thick cream on it and sprinkle a little ground dark chocolate.