1, glutinous rice with a food processor into powder, add one and a half tablespoons of green tea powder, one and a half tablespoons of corn starch, two tablespoons of salad oil, half a bag of milk and mix well
2, in a large bowl spread with plastic wrap, smeared with oil, poured into the glutinous rice paste on the pot to steam, the time to master yourself, if you use the glutinous rice powder to do the steaming of 10-15 minutes can be. 15 minutes on it, the picture below is steamed glutinous rice flour
3, sushi curtain on the plastic wrap, the glutinous rice dough rolled into a slice
4, fried sesame seeds sprinkled in the glutinous rice slice, the middle of the four seasons of Bao's peanut butter and soaked raisins
5, rolled into this
6, cut into sections rolled on the coconut Yard plate can be
Two, rice bread
This is the use of dinner did not finish the white rice made, the bread is soft to the point that it seems to be lightly touched will be squashed!
◎Materials for the dough
Water 150g
Rice 50g
Sugar 45g
Milk powder 2 tbsp
High-gluten flour 200g
Low-gluten flour 50g
Dry yeast 1 tbsp
Butter 30g
◎Materials for the filling
This is the first time I've seen the bread in the world. Place all ingredients except the cream in a bread machine and mix together for about 10 minutes. Remove the dough, fill with shortening and continue mixing until the dough forms a thin film.
Place the dough in a large bowl, cover with plastic wrap and refrigerate for 8 hours.
Place the dough in a large bowl and chill at room temperature (about 1 hour). Push the air out of the dough, divide into 7 pieces, each about 80g, and roll them into balls.
Shaping Punch down the dough, wrap it in 1 tbsp jam, pinch it tightly to close the mouth, and arrange it downward on a baking sheet, making sure to space the loaves well apart from each other, and let it rise until it doubles in size at the end (about 60 minutes or so).
Brush the bread with sunflower oil. Preheat the oven to 200℃/100℃ and bake for 18-20 minutes or until cooked through.
Three, apple pie
Either cooled or eaten hot, have a different flavor,
Crispy pie crust with apple filling, is the best choice for afternoon tea.
Pie crust (6-inch pie mold)
Butter 80g
Salt 1/2 tsp
Powdered sugar 30g
Water 20g
Low-gluten flour 130g
Filling
Butter 40g
Diced apples 450g
Fine sugar 140g
Water 80g
Cornstarch 1 tbsp
Lemon Juice 2 tbsp
Methods
Make the crust: Cut the cream into small cubes, add all the crust ingredients and form a ball with your hands, then roll it out, wrap it up with a plastic wrap and put it in the refrigerator to harden (for about 30 minutes).
Make the apple filling: Sauté the cream and apples, then add sugar. Add the cornstarch and water, then slowly add it to the apple filling and sauté until the mixture becomes sticky.
Dividing the pie dough into 2 equal portions, stretch one portion to a size slightly larger than the pie plate, place it in the pie plate, and cut off the remaining edges.
Pour the apple filling onto the pie plate.
Cut the other pie crust into 2cm wide strips, arrange the strips into a mesh, brush with brown sugar glaze, and bake at 180-200℃ (top) or 120℃ (bottom) for 40-45 minutes.
Remarks
I used a 7-inch pie plate, and my family thought the crust was a little thin, so a 6-inch pie plate would have been better!
If you like cinnamon flavored apple pie, you don't need to add the lemon juice in the filling, but instead add 1 tbsp of cinnamon powder, which gives the cinnamon apple pie a very appealing flavor.
Four, mulberry pie
What would you like to have for afternoon tea today?
The sweet and sour mulberry pie is a good choice!
Pie crust (7-inch pie mold)
Butter 100g
Salt 1/2 tsp
Sugar 40g
Water 25g
Low-viscose flour 160g
Pie filling
Butter 40g
Mulberry preserves 400g
Water 80g
Mulberry preserves 40g
Mulberry preserves 400g
Water 80g
Cornstarch 1 tbsp
Lemon Juice 2 tbsp
How to Make Pie Crust
Cut the cream into small cubes, put it into a large glass bowl, add all the ingredients of the pie crust, mix it well with a fork, and then use your hands to form a ball, then roll it up, wrap it with a plastic wrap, and put it in the refrigerator to harden (for about 30 minutes).
Make the mulberry pie filling: Melt the cream in a saucepan with oil until it melts, then add the mulberry preserves and sauté. Stir in the cornstarch and water by spoonfuls, then slowly add to the pie filling until it becomes sticky, then add the lemon juice and set aside.
Divide the pie dough into 2 equal portions and flatten one portion to a size slightly larger than the pie plate; place in the pie plate and flatten the bottom and sides with your hands, cutting off any excess edges.
Preheat oven to 200℃ (top) or 120℃ (bottom). Pour the mulberry pie filling into the lined pie crust and flatten with a spoon.
The other pie crust, cut into 1.5cm wide strips, line up the strips into a mesh, brush with egg wash and transfer to the oven (I didn't brush), top at 200℃/bottom at 120℃, bake for about 40-45 minutes.