First, Margaret cookies
Raw materials: low-gluten flour 1 00g, corn starch100g, unsalted butter100g, 40g of powdered sugar, 2 cooked egg yolks, and salt10g.
1. The butter softens at room temperature and the eggs are cooked for later use.
2. Softened butter+powdered sugar is beaten with an eggbeater.
3. Peel off the shell of the boiled egg and carefully take out the yolk. Put the egg yolk in a small sieve and crush it with a spoon to sift out the fine egg yolk crumbs.
4. Corn starch and low-gluten flour are mixed and sieved, and mixed with butter until there is no dry powder.
5. Knead dough by hand and put it in the insurance policy, and put it in the refrigerator for refrigeration 1 hour.
6. Take out the refrigerated dough from the refrigerator, knead it into small balls10g/piece, discharge it into the baking tray, and press out the small pit with your index finger. Preheat the oven to 170 degrees, put it in the middle layer and bake for about 15 minutes.
Second, cranberry biscuits
Ingredients: low flour115g, dried cranberries 35g, sugar 60g, butter 75g, whole egg liquid 15ML.
1. Raw materials are reserved, and dried cranberries are chopped.
2. After the butter is softened, add the fine sugar and stir well. Add the egg liquid and stir well.
3. Pour in dried cranberries and low-gluten flour, and stir well to form dough.
4. Pour the dough into a fresh-keeping bag and shape it into a cuboid with a width of about 6 cm and a height of about 4 cm.
5. Freeze in the refrigerator for about an hour, cut into pieces with a thickness of 0.7 cm, and put them evenly in a baking tray covered with tin foil.
6. Preheat the oven at 170℃ and bake for about 20 minutes until the surface turns slightly yellow.
Third, mango egg tart
Ingredients: several tarts, 75g Anjia whipped cream, 70g pure milk, 7g condensed milk, 30g soft sugar, 2 egg yolks, 7g low-gluten flour and several mangoes.
1. Prepare tarts, whipped cream, pure milk, condensed milk, soft sugar, egg yolk, low-gluten flour and mango for later use. Wash the mango and cut it in the middle.
2. Cut a cross knife on the pulp with a knife, then push it up by hand, remove the pulp with a knife and put it into the frozen egg tart skin.
3. Put the pulp into all the tarts evenly, and pour the whipped cream, milk, soft sugar and condensed milk into a metal container.
4. While heating, stir until the sugar is completely melted, put cold tart water and add two egg yolks.
5. Sieve in low-gluten flour and mix well.
6. Sieve the tart water, pour it into the tart skin, fill it in 8-9 minutes, preheat the oven at 220 degrees for 20 minutes, and bake the penultimate layer.
Fourth, bread pudding
Ingredients: 2 slices of toast, whipped cream100g, milk100g, 2 eggs, 25g of sugar and almond slices.
1. Mix milk and whipped cream.
2. Add sugar, microwave for about 30 seconds, and then stir to ensure that the sugar melts. If it doesn't work, microwave for about 10 second.
3. Dice the toast and put it in a baking bowl. Break 2 eggs into egg liquid.
4. Pour the egg liquid into the milk mixture, stir it evenly, and sieve the mixture.
5. Pour the sieved mixture into a baking bowl and sprinkle with almond slices.
6. Bake in a preheated 180 oven for about 20 minutes until the surface is golden.
Five, the family version of Momo Crisp
Raw materials: standard flour100g, 50g of white sugar, 50g of corn oil (vegetable oil is acceptable), egg10g of egg white, and the rest of yolk for later use. 55g of chopped ripe walnuts, 4 tsps of baking powder1/and 8 tsps of baking soda1/.
1. Add the broken egg liquid and white sugar with corn oil and mix well in the basin.
2. Mix flour, baking powder and baking soda evenly, and sieve directly to the stirred egg liquid.
3. Pour the chopped walnuts into the flour and mix well.
4. Pour the flour into the corn oil mixture in the first step and knead it into dough.
5. Take a small piece of dough and knead it into a small ball and flatten it. Put tin foil on the heat insulation board at the bottom of the pot, put the crushed cookies on it, and bake for 5 minutes with minimum fire.
6. Brush a layer of egg yolk liquid on the surface before putting it in the baking tray, put it in the middle layer of the preheated oven, 180 degrees, 12 minutes, and bake until the surface is golden yellow.
Six, butter cookies
Raw materials: butter 100g, sugar powder 40g, golden elephant high powder 100g, corn starch 50g and whole egg liquid 30g.
1. Butter is fully softened into paste at room temperature.
2. Add powdered sugar to make it lighter and feathery.
3. The egg liquid is fully dispersed and shallowed, and added in three times. After each addition, it is pressed with a scraper until it is completely absorbed, and then the remaining egg liquid is added.
4. The state after all the egg liquid is mixed in
5. Sieve in the evenly mixed high-gluten flour and starch.
6. The scraper is pressed evenly without particles.
7. Put the sunflower mounting mouth into the mounting bag and put in the cookie batter.
8. Squeeze into a non-stick baking tray. If you use an ordinary baking tray, please pad it with oil paper. Preheat the oven to 200 degrees and bake for about 15 minutes.
Seven, bread pizza
Ingredients: whole wheat bread, mozzarella cheese, fresh shrimp, diced vegetables, tomato sauce.
1. Peel the fresh shrimp, remove the shrimp line, wash and control the drying for later use, and blanch the vegetables with boiling water.
Step 2 squeeze tomato sauce on the bread
3. Put the fresh shrimp (in order to save time and tender, you can also beat the shrimp in the microwave for 30 seconds)
4. Put in vegetable granules and shredded mozzarella cheese (you can also choose cheddar cheese, but don't draw it).
5. Preheat the oven for 200 degrees, and bake 10 minute to melt the cheese.
Eight, lemon cheese cupcakes
Ingredients: 200 grams of cheese, sugar 165 grams, 4 eggs, lemon peel 1 piece, low-gluten flour 185 grams. Size: medium paper cups 12.
1. Heat-insulating cheese water is beaten smoothly with an egg beater.
2. Add sugar and stir well.
3. Add eggs in several times and beat evenly.
4. Add lemon peel and mix well
5. Sift in the low-gluten flour and mix well with a scraper.
6. Scoop into the paper cup and gently knock it a few times to let the bubbles out. Preheat the oven 180 degrees, and fire the middle layer for about 30 minutes.
Nine, cream cheese pudding
Ingredients: 40g cheese, 30g baby sugar, milk 140g, whipped cream 100g, eggs 1 piece, and 2.5g lemon juice.
1. Put the cream cheese and milk into a container, and slowly beat the insulated water with an egg beater until the cream cheese and milk are evenly mixed without particles.
2. Pour in whipped cream and stir well.
3. Knock the whole egg into the bowl and break it up with chopsticks.
4. Add the cream cheese liquid into the egg liquid several times, stir it gently, mix it evenly, and sieve it to get a delicate pudding liquid.
5. Pour the screened pudding liquid into the bottle, put the bottle into the container and pour cold water.
6. Bake in an oven preheated at 150℃ in the middle layer for 30~40 minutes by water bath method, and then take it out and let it cool for one night to eat.
Ten, sour cream cupcakes
Cake: 1/4 cups butter, 1/2 cups white sugar, 1 egg, 1 cup sour cream, 1 cup low flour, 1/2 teaspoons baking powder, a little baking powder,/kloc.
Stuffing: 1/8 cups of brown sugar, 1/4 cups of low flour, 1/2 teaspoons of butter,1/2 cups of chopped walnuts.
1. Beat butter with sugar, add eggs and mix well; Add sour cream and vanilla extract and mix well; Add the sieved powder
2. Stir the added powder evenly, and add the stuffing materials into the bowl and mix well; First put half of the cake paste into the paper film.
3. Then add a spoonful of stuffing, and then add the cake paste; Knock the cake paste flat on the ground and put it in the oven at 350 degrees Fahrenheit for 25 minutes.
Jujube-flavored pumpkin cake
Raw materials: steamed pumpkin 175g, common flour 300g, milk powder 25g, milk 96 g, sugar 40 g, baking powder 4g, and jujube granules 50g.
1. Peel and cut the pumpkin, then steam it in water.
2. Filter into fine pumpkin puree with a strainer.
All the ingredients are put together in a big pot, and the baking powder and sugar should be separated.
4. Stir with a spoon to make dough.
5. Wash the red dates, remove the core, cut them into small grains, add half of them to the dough, and mix them evenly.
6. Put a layer of butter on the inner wall of Glass to prevent sticking, and put the mixed dough on the surface to smooth it (put 1/2 full).
7. Sprinkle the other half of red dates on the surface and put them in a steamer to wake up.
8. When the fermentation is twice as large, turn to medium fire for steaming for 25-30 minutes after the fire is boiled, and take it out after turning off the fire for 5 minutes.
Monkey peach banji (kiwifruit can be replaced by mango, banana, durian, etc. ~)
Recipe of crust: 2 egg yolks, fine sugar150g, milk110g, 7 grams of butter and 50g of low-gluten flour.
Formula of stuffing: whipped cream100g, 20g of fine sugar and appropriate amount of fruit.
You can do four of the above. The recipe here is not too strict, just make the crust paste thinner and flowable, just like we usually spread egg cakes, and only use egg yolk for beautiful color. If you don't care, you can use a whole egg instead.
1. Add fine sugar to egg yolk, stir well, add milk and mix well.
2. Add the sieved flour and mix well. After standing for 15 minutes, add the melted butter and mix well.
3. Sieve into a fine egg paste.
4. Put a thin layer of oil on the bottom of the wok, turn the heat to low heat, and add a spoonful of egg paste until the egg skin bulges.
5. Add the fine sugar to the light cream and beat until it is full.
6. After the crust is cooled, take one piece with the bottom facing up, spread a piece of light cream in the center, put half a kiwi fruit, spread the light cream again, and wrap it up, down, left and right.
Shrimp sandwich
Ingredients: 3 slices of bread, shrimp 10, half a cucumber, half a tomato, 2 eggs, 4 cups of flour1/and a proper amount of salad dressing.
1. shrimp 10, turn around, peel and shrimp line, then put them in a boiling water pot and cook them, then take them out and cut them open to make them thinner.
2. Slice cucumbers and tomatoes
3. Mix another bowl of egg batter, two eggs+1 tablespoon flour, and mix into a fine paste.
4. After all the ingredients are ready, you can make sandwiches. First, spread a layer of salad dressing on the bread and put some tomatoes on it.
5. Put a few more slices of cucumber, and finally a layer of shrimp, and then cover with a piece of bread coated with salad dressing.
6. The first layer is completed, cover another layer in the order just now, and then cut off the four sides.
7. finally, wrap a layer of egg juice, fry it in the oil pan until golden brown, and take it out and cut it into pieces.