1, rice cooker a

2, hand mixer a (electric better)

3, two large bowls, materials:

1, 4 eggs

2, 70-80 grams of flour (which adds 10 grams of cornstarch, so that you can reduce the gluten of the surface, with cake flour better)

3, sugar 70-80 grams

4, raisins and other flavorings can add a small point, do not add. p>3, sugar 70-80 grams

4, raisins and other flavors can be added to a small point, do not add it is also fine three, production:

1, the egg yolks and egg whites were separated into two large bowls (this method reduces the time of whisking, suitable for hand mixers)

2, sugar 1/3 into the egg yolks, 2/3 into the egg whites

3, beat the egg yolks into a pale yellow (I usually stir 1 minute on the line)

4, beat the egg whites whipped cream (beat until the egg whites in the tip of the hand in the ability to get up, this time can be a long time to do it, beat until there is no egg white in the bowl until the step directly depends on the quality of the cake, if the bowl still has egg white will make the cake not swell up and become an omelet)

5, the flour (sifted) into the egg yolks, and then into the egg yolks. sifted) into the egg yolks, gently stirring (stirring too vigorously will make the flour gluten, affecting the quality of the cake), stirring after you will find that the dough are clumped together (do not worry about it, I never add water)

6, will be put into the egg white into 5, stirring evenly (can not be used with a mixer, the method is to use your hands to fish upward from the bottom of the bowl, repeat a few times and then rotate the direction of the dough, after about 2 minutes you will find that 5 with the egg white to become a kind of paste, this is the time for the egg white to become a kind of paste, this is the time for the egg white to become a kind of paste. by the egg white into a kind of paste, this time it is almost)

7, the egg paste is ready, you can in the rice cooker inside a layer of oil, pour the egg paste in. Cover the lid, press the rice cooker "cook" button, I do not know why about 5 minutes or so jumped to the insulation, and so on 2-3 minutes, and then pressed a cook, a few minutes and jumped, this time you can smell a cake flavor, open the lid, the surface is light yellow, than the original growth of a little bit higher than the chopsticks poke, if you can poke into, and the chopsticks, and then the cake, and then the cake, and then the cake. If you can poke it in and the chopsticks are not sticking to the egg paste, it means it's ready. Take out the pan, flip it over, and the cake will come off, and the bottom should be a little darker yellow.

8. After cooling, you can use whipped cream to decorate. If you eat directly is also very OK! Fourth, the instructions:

Even the introduction of the cake is not to add any additives, all rely on the protein pescetto affect the quality of the cake, the mouth feel first-class, the proportion of 2:1:1 - & gt; eggs, sugar, flour, be sure to beat the egg white fully

, salt and pepper Peach Crisp

Peach Crisp is the main pasty confectionery in the Szechuan pastry one of the pastry class snacks. It is characterized by its sweetness and crispness. Generally, peach crisp is sweet, but salt and pepper peach crisp because of the addition of a small amount of refined salt, so that the finished product in the sweet slightly salty.

Recipe: 2500 grams of flour

1250 grams of sugar

1250 grams of lard or sesame oil

5 eggs

20 grams of salt

15 grams of baking soda

10 grams of stinking powder Preparation:

1?Put the sugar, salt, baking soda, and stinking powder into a pot, knock in the eggs and mix well. Knock in the egg, mix well? Machine stir for 5 minutes, hand kneaded for 10 minutes to the loose foam, and then into the lard, continue to stir until the lard and other ingredients are melted, and then into the flour, mixing evenly into a loose dough.

2?Roll the dough into long strips and cut into even-thick slices with a knife. Or put the dough into a mold and press it into a round, oval or rectangular piece, that is, the peach cake biscuit.

3?Place the peach cobbler blanks in a baking dish. The distance between the upper and lower baking tray is 3 cm, into the 160 ~ 180 ℃ oven baking about 8 minutes, until the surface of the peach crisp is golden brown and natural cracks, remove and cool.

[Note] The chemical name of the odor powder is ammonium bicarbonate, is a chemical puffing agent. But the amount of odor powder must be small, otherwise the finished product will have a strange smell. 2, scallion shortcake

In the Sichuan-style pastry, scallion shortcake because of the rich scallion flavor and is loved by modern urbanites. The production of green onion soufflé, the need to chop the green onion and then take the juice, so that the finished product both the flavor of green onions and not see the shadow of green onions. It is sweet and salty, fluffy and moist, and pleasantly refreshing.

Recipe: 1600 grams of flour

500 grams of cooked flour

500 grams of lard

800 grams of sugar

15 grams of refined salt

300 grams of cooked sesame seeds

150 grams of cooked flower seeds

500 grams of scallions

2 eggs

2 eggs. p>refined oil 250 grams

Making:

1? 1000 grams of flour into the basin, add 250 grams of lard, 250 grams of hot water, 100 grams of cold water, mix well, knead into a smooth and moist surface of the water and oil dough, placed on the board, covered with a wet gauze, molasses for about 15 minutes; the rest of the flour into the basin, add the rest of the chemical lard, kneaded well, that is, into a shortbread dough.

2?Onion choose to wash, cut into scallions, and then wrapped in clean gauze, squeeze out the onion juice, and then the onion juice into the basin, add cooked flour, sugar, refined salt, refined oil, cooked sesame seeds?150 grams and cooked broken flower kernels, mix and evenly, that is, into the filling material; egg knocked into a bowl, whisked into the egg wash.

3 will be flattened and rolled out on the board, and then the shortening dough into the water and oil dough, the dough roller rolled into an oval piece, folded several times, rolled into a 0.3 cm thick crust, and then mix the filling material pressed into a slice, spread in half of the crust, and then folded over the other half of the crust over the filling, and then use the roller will be wrapped with a filling of the crust pressed to the thickness, and then cut into long lengths with a knife, and then folded over the crust, and then folded over the filling. Then use a knife to cut the crust into strips 12 centimeters long and 5 centimeters wide, brush the surface with egg wash, and sprinkle with the remaining cooked sesame seeds to form the green onion crispy biscuits.

4. Put the blanks into the baking pan with oil, bake in the oven at 180 to 200 ℃ for about 7 minutes, remove and allow to cool. 3, bean paste chrysanthemum pastry

Bean paste chrysanthemum pastry is a popular pastry, because the shape of the chrysanthemums, crispy dregs, sweet and tasty and is loved by people. This pastry can be used both deep-fried method of cooking, can also be used to bake the method of cooking, the two methods made of finished products have their own characteristics.

Recipe: 1000 grams of flour, 300 grams of lard, 600 grams of bean paste filling, edible yellow pigment, red pigment, a little

Production:

1? 600 grams of flour into the basin, add 150 grams of lard, 250 grams of hot water and edible yellow pigment, kneaded and homogenized into a yellowish water-oil dough; the rest of the flour into the basin, add the remaining chemical lard, kneaded and homogenized into oil dough; the remaining flour into the basin, add the remaining chemical lard, kneaded and homogenized into oil dough. Add the rest of the flour into a bowl, add the remaining lard and knead evenly to form a shortening dough.

2?Flatten the dough on a board and roll it out, then pack the shortening dough into the shortening dough, roll the dough into a rectangle, fold and roll it out three times, then roll the dough into a cylinder, cut it with a knife, and roll the dough into a number of rounds; roll the bean paste filling into a number of small round balls.

3?Take a small round skin, wrapped in a bean paste filling, and then tighten the mouth pinch, and then press the hand into a round cake, with a knife in the round cake around the radial shape of the 10 to 12 knife cuts? The knife distance should be uniform, the knife from the heart of the cake 1?5 centimeters apart into a chrysanthemum petal shape, the hand will be each chrysanthemum petal turned up to make the filling exposed, and another red pigment in the heart of the cake to point out a small point, that is, into the bean paste chrysanthemum pastry billet.

4 According to the law, one by one after the system, into the baking tray, into the 150 ~ 170 ℃ oven baked about 9 minutes, remove and cool that is complete.

[Note] If you use the method of deep-frying cooked, the amount of oil used in the water oil dough needs to be reduced. 4, saqima

Saqima was originally a Manchu confectionery, and then brought by the Manchus to Guanzhou, fused with the Han's confectionery production technology, thus forming the appearance of today. Sichuan-style saqima draws on some of the production characteristics of Beijing-style saqima, while also making a point of garnishing its surface with candied fruit or golden jujubes.

Recipe: 1500g special grade flour 850g sugar 850g caramel 850g eggs 25 eggs lard? or refined oil 1000g candied fruit? or candied jujube 250g

Production:

1?Eggs knocked into the basin, whisked into the egg mixture, add the flour and kneaded evenly, with the pasta press into? Or rolling pin rolled into 0?4 cm thick crust, and then cut into 7 to 8 cm long, 0?4 cm thick filaments, into the five or six percent of the hot frying pan deep-fried until golden and crisp when fishing; candied fruit? or golden jujube cut into thin julienne.

2?Put the sugar and caramel into the pot, add the right amount of water, simmer until dissolved and the temperature reaches 120 ℃, the fried noodles into the pot and mix well.

3 will be well adhered to the sugar mixture of the noodles into the square frame pot, flattened into a 5 cm thick square, and then cut into small rectangles with a knife, and finally sprinkled on the surface of the candied fruit, cooled that is.

[Note] If you add cocoa powder in the pasta, it becomes cocoa sakima. 5, tofu pastry

Raw material formula tofu dregs 12 kg starch 4 kg wheat flour 1 kg sugar 1.8 kg salt 100 grams of sesame 50 grams

Method of production of the above raw materials, auxiliary materials, mixing, as needed, plus 500 ~ 1,000 grams of soybean milk mixing and kneading, the second step in order to use the method of chopping made of powdered froth, and then rolled into a band with calender plane, and then cut into the desired shape. Then it will be rolled into strip plane by calender machine, and then cut into desired shape, and then fried to get a kind of fried pastry.

Features Soft quality, sweet and savory, with a unique flavor.

Precautions When using tofu dregs as the main raw material for the production of pastries, according to the need to add soybean milk, and because the tofu dregs themselves contain 80% water, there is no need to add water in the mixing process. If the water content is small and not easy to knead, you can add soy milk to facilitate kneading. And it can improve the nutrition and flavor of soybean dregs products. delicious simple snacks or cakes radish greens each like

Ta cake, you look at today's CCTV-2 daily diet program, there are details of the production of Oh, I think it's very simple I prefer Western points such as croissants Danish packet morphine banana bread There are also tiramisu and butter cake Orange Peel Jelly Dessert Ingredients:

Orange peel a orange, three oranges, orange juice, six tbsp. Three tablespoons of sugar, one and a half tablespoons of pearl powder, five hundred and seventy grams of water.

Process:

1. Wash the oranges and cut them in half, use a knife and a spoon to scoop out the pulp, leaving the shell intact (note: do not scrape the white part, otherwise it will have a bitter taste);

2. Boil the orange peels in water until the flavor overflows, and then strain off the peels;

3. Mix the pearl powder with the sugar, add it to the boiling water of orange peels, and then dissolve it. Turn off the heat;

4. Add orange juice and stir well, so that the temperature is reduced to 50-60 ℃;

5. The finished product will be injected into the shell, to be solidified that is orange peel jelly.

Warm tips:

1. oranges should be selected peel complete and beautiful;

2. the finished product must be cooled down and thick, before pouring into the shell, otherwise the peel will absorb the frozen juice, not easy to freeze;

Dessert characteristics:

This orange peel jelly, not only has the peel of the aroma, and the pulp particles and glutenous taste, so that the summer air The flavor of the orange jelly is not only the aroma of the fruit peel, but also the fruit particles and glutenous texture, which makes the summer heat disappear. Chocolate Balls

When melting the chocolate, make sure to heat it under water and the temperature should not exceed 50 degrees, otherwise the chocolate will deteriorate and clump together

Materials: 1 box of cornflakes, 300 grams of bittersweet chocolate, 30 grams of foil cups

Methods:

1. Chop the chocolate into fine pieces, and heat it under water over a low flame until the chocolate is melted

2, Add the right amount of chocolate to the melted chocolate and mix well

3. Take out the right amount of mixed chocolate cornflakes with a spoon, put them into the prepared foil cups, and then shape them into a ball shape to make poppyseed jelly

Jelly powder will solidify when it comes into contact with water, so you have to mix it well with granulated sugar beforehand, and then add water to it to make it melt in the water smoothly

Ingredients: 1) Wheat juice 400 ml grape juice 400 ml orange juice 400 ml 2, popcorn jelly powder 45 g sugar 45 g

Practice: 1, the jelly powder and sugar each measure 15 grams of 3 equal parts, in order to avoid clumping of the jelly powder, so it is necessary to mix each part of the jelly powder and sugar stirred first

2, mixing can be added to the 3 parts of the jelly powder 3 kinds of fruit juice, and then placed respectively in the stove on low heat until melted without particles

3, will be cooked jelly liquid poured into the model of the refrigerator, about 1-2 hours after the condensation, take off the mold can be snapped out of the muffin

Whole egg must be beaten until the foam is detailed to the degree that the whisk will be dripping

Materials: 1, 4 eggs

2, granulated sugar 150 grams

3, medium gluten 200g of flour

4, 2 tbsp of oil

5, 2 tbsp of milk

Methods:

1, 1, put the ingredients 1 into a large bowl, with a whisk, beat until the foam is fine and smooth

2, sieve the gluten flour and add it to the mix

3, 3, ingredients 3, also added to the mix, and let rest for about 10 minutes red round bread

3, the dough will be very soft, but not too much so.

When wrapping the dough into the filling, use the tiger's mouth to pinch the dough to tighten it

Materials: 1, medium gluten flour 300g sugar 30g baking powder 1g dry yeast 5g water 150g

2, salad oil 10g

Filling: udouxa 150g lotus seed paste 150g

Decoration: 1 packet of red food coloring, moderate water Directions: 1. Take a little water from ingredient 1 and mix it with dry yeast. 2, all ingredients 1 and yeast water mix into a ball, then add the salad oil and knead well until the dough is smooth, let stand for 10 minutes. 3: Divide the 2 fillings into 5 equal portions. Only after the fresh sage is dried can it be used to make rat kelp; dried sage can be purchased at herbal medicine stores

Ingredients: 1, glutinous rice flour 500 grams, 200 grams of sugar, 400 grams of water, and 2, dried sage 180 grams

Filling: 1, cabbage (dried) 300 grams, 300 grams of pork 300 grams of red onion, 3 shrimp, 50 grams

2, salted mung bean filling 300 grams

This is the first time that I've ever made a rat kelp cake. Directions:

1, mix ingredient 1 into a ball, then take 300g of cabbage and put it into boiling water to cook for 3-5 minutes, then lift it up and knead it with the rest of the ingredients to form a smooth ball and set aside

2, wash the sage, put it into a pot and add water (over the surface) and heat it up and boil it to make it soft, then lift it out and squeeze it dry, and then chop it up and set aside

3, put ingredient 1 into a ball and knead it up together with the chopped sage. Knead the sage into a dough spare

4, salted mung bean filling divided into 10 equal parts, another frying pan burst incense filling and fried, to be cooled that is the filling

5, will be divided into 20 equal parts of the dough, respectively, wrapped in salted mung bean filling and cabbage stuffing, and finally steamed over medium heat for about 15 minutes can be Plum Jam

Plum jam is a very simple and practical jam, spend some time to do a good job and put it into the After taking some time to make it, put it in the fridge and take it out when you want to eat it, serve it with bread or cooking, it's very versatile

Materials: 750g red plums, 500g brown sugar, 2 tbsp Jelly T, 1/2 cup of water

How to make it:

1. Put the plums into a pot with a little bit of water and boil them for 5-6 minutes until they are ripe and cracked. Put the plums into the strainer, use a spoon to press the flesh of the plums open, take out the kernel, then put the flesh into the pot and mash it, let it cool down and then can it

PS: The ratio of the plum jam ingredients is about 250 grams of plums:1 cup of granulated sugar crunchy plums

Crunchy, tasty crunchy plums, you can also try to do it yourself. There are only three kinds of ingredients, although it takes a little longer, but it is very accomplished

Materials: 1,000 grams of plums, 25 grams of salt, 1,050 grams of sugar

Methods:

1, remove the top of the plums, wash thoroughly

2, rub the plums with salt for about 20 minutes or so, until the salty water comes out of the rub, and then pour the plums and salt into the water. Pour the umeboshi and salt into a container, add water until the umeboshi are covered, and leave to soak for about 10 hours. Then pick up the plums and prick each one with a needle a dozen times

3. Put the pricked plums in clean water to soak for about 5 hours, and the water should be running. After soaking, put them in a clean saran wrap bag and put them in a dehydrator for about 3 minutes to drain the excess water from the plums

4. Boil 250 grams of sugar with 6 bowls of water and let it cool, then add the plums. Cover the lid into the refrigerator about 4 days after the edible fruit yogurt turtle jelly

Materials; fruit yogurt a cup, turtle jelly a cup

Practice; turtle jelly into a glass bowl, add fruit yogurt can be added to the flour and water directly to the oven crystal cake

Materials: clarified dough 1 catty, scalding water 1.4 catty, raw flour 4-6 two, lard 2 money, sugar 6 two, lotus puree Appropriate amount

Practice:

1. chenggong noodles and 2 two flour sieve with a plate;

2. water boiling pour into the chenggong noodles scalded ripe, chenggong noodles a little bit of frosting after adding the rest of the powder rolled, add sugar in three times, and finally add lard rolled through the crystalline cake crust;

3. out of the body of the 5-6 money → wrapped fillings 2 money → hit the cake → steamed for 5 minutes → the cake surface sweeping peanut oil snowflakes! sticky rice cake

Materials: glutinous rice flour 1 catty, sugar 3 two, lard 5 money, water 7-8 two, lotus puree appropriate amount, coconut puree appropriate amount, cooked noodles 4 two like the shape of the pumpkin

Filling materials: 1 catty of net pumpkin, sugar 1.5-2 two, butter 5 money, cornstarch 5 money-1 two

Practice: net pumpkin with microwave oven cooked 8 minutes or so to cook, add sugar, butter cornstarch Stir and heat for 2 minutes until the cornstarch is completely mushy, then chill and freeze.

Skin material: glutinous rice flour 1 catty, sugar 3 taels, lard 2 taels, water 7-8 taels, cooked noodles 4 taels cake

Materials: water 1.2-1.4 catty, vegetable oil 1 catty, custard powder 2 money, baking powder 3 money, 2 catty low gluten flour, egg yolks 1.2 catty

Egg whites 3 catty, 2 catty white sugar, 3 money of salt, tartar 5 money

With the upper heat 180 degrees, the lower heat 150 degrees Fans. 180 degrees, 150 degrees sweet potato dates

Materials: 1 catty of ripe sweet potato, 2 taels of flour, 2 taels of glutinous rice flour, 4 dollars of butter, 2 taels of sugar, a little custard powder

Methods:

1. Peeled and cut the skin of the sweet potato and steam it (about 20 minutes)

2. Sweet potato, clarified flour, glutinous rice flour, sugar, custard powder, and together and evenly with butter and well into it.

Milk king filling: 8 eggs, 225 grams of cornstarch, 2 cans of three-flower milk, 750 grams of sugar, 450 grams of butter, 15 grams of custard powder

Methods: first, put the eggs into a basin and beat them well, add the milk, sugar, butter, cornstarch, custard powder and beat them well to filter them and put them into a pot and steam them for about 5-6 minutes, stirring once and steaming them for about 1 hour. Turnip cake

Materials: sticky rice flour 2 pounds, cornstarch 4 two, 4 pounds of radish, sausage 2 two, bacon 3 two, shrimp 2 two, sugar 1.5-2 two, refined salt 6 money, monosodium glutamate 1 two, pepper 5 points, sesame oil 30 grams, lard 1 two, 6 pounds of water, clarified noodle 8 two, cornstarch 6 two

Methods:

1.first of all the sticky rice flour, cornstarch mix sieve, with something to pack Well, put about 4 pounds of water into the batter, standby;

2. Cut the radish into young silk, preserved sausage, bacon, respectively, cut into grains, shrimp washed, popping incense to join the preserved sausage, bacon stir-fried, loaded up and standby;

3. Radish and the rest of the water into the pot, slow fire will be shredded radish cooked until twisted, add a little batter pushed into the half-rare cooked paste, after which will be preserved sausage, bacon, shrimp, sugar, salt, taste, Pepper, sesame oil, lard fishing well;

4. Pour into the oil sweeping nine-inch square plate, put into the steamer steam about 1 hour or so out, to be frozen cut pieces can be. Horseshoe cake

Materials: 1.4 pounds of horseshoe powder, 7-8 pounds of water, 2.5 pounds of sugar, 1 pound of horseshoe meat

Practice:

1. First, the horseshoe powder with a basin, add 3-4 pounds of water, dissolve and filter into a slurry standby;

2. About 1-1.2 pounds of sugar stir-fried to a golden brown to add the rest of the water and sugar, the sugar will be all Dissolve all the sugar;

3. Take a spoonful of the batter into the sugar water and cook it into a paste, then slowly pour it into the batter while stirring to push the batter into a half-baked paste;

4. Pour it into an oil-sweeping nine-inch square plate, sprinkle with sliced horseshoes, and put it into a steamer basket and steam it on a medium heat for about 30-40 minutes, then take out the steamer and cut it into pieces. Ishi skin (whole package, steamed buns, rolls, etc.)

Materials: 1 catty of low gluten flour, 1.5 taels of sugar, 2 money of baking powder, 8 points of yeast, 4-4.5 taels of water, 2 money of lard Walnut Crisp

Materials: 1 catty of low gluten flour, 7.5 taels of sugar, 1 egg, 5 taels of lard, 5 points of flour, 5 points of stinking flour, 1 money of baking powder, 1 water 1 taels of fritters

Materials: 1 catty of high gluten flour, 2 cents of baking powder, 1 cent of stink powder, 0.5 cents of food powder, 2 cents of salt, 1 egg, 6-7 taels of water for egg tarts

Materials:

Water crust: 1.6 catty of low-gluten flour, 2 taels of egg yolks, 2 taels of sugar, 2 taels of butter, 5.5-6 taels of water

Oil center: 1.1 catty of low-gluten flour, 1.3 catty of shortening, 3 taels of lard

Egg tart water Ingredients: 1 catty net egg, 1 catty white sugar, 1.5 catty water, 3 cents of custard powder Bo support

Ingredients: 8 taels of glutinous rice flour, 3 taels of glutinous rice flour, 2 taels of cornstarch, 2 taels of raw oil, 2 eggs, 2 taels of sugar, 1.3 catty of water

Methods:

1. Strain the whole powder and mix well;

2. Fry to cook. Milk Emperor Crystal Angle

Ingredients: 5 taels of cornstarch, 5 taels of clarified flour, 5 taels of sugar, 2.4 catty of water Salted Water Angle

Skin ingredients: 500g of glutinous rice flour, 100g of clarified flour, 125g of sugar, 150g of lard, 350g-400g of water

Filling ingredients: 250g of pork, 100g of horseshoes or bamboo shoots, 50g of shrimp, 50g of wet mushrooms, leek 50g, refined salt 5g, raw oil 6g, monosodium glutamate 6g, sugar 12.5g, cornstarch 15g, five spice powder 1.5g, pepper 1g, sesame oil 10g open mouth smile

Materials: 1 catty of low gluten flour, 5.5 taels of sugar, 6 money of raw oil, 2 taels of water 8 money, 6 points of food powder, sesame seeds, a few meal packets

Skin materials: 1 catty of high gluten flour, 2 taels of sugar, 2 taels of eggs, Butter 2 two, yeast 2 money, milk powder 2 money, improver 1 money, water about 4 two

Barbecue pork gravy materials: sugar 1 catty, taste 8 money, 8 money clarified noodles, salt 3 money, old soy sauce 1.2 two, 3.2 pounds of water, 3.2 pounds of corn starch, pepper 3 money, orange pigment a little, ginger, scallions, onions a little, raw oil 3 two

Pork gravy approach:

1.with the oil stir frying ginger scallions, onions, and then poured into the 2.2 pounds of water.

1. Stir fry ginger, onion, onion with oil and pour 2.2 pounds of water to boil all the flavor ingredients, filter out impurities, and then pour the flavor into the pot;

2. 1 catty of water to mix the clarified noodles, cornstarch poured into the pot and stirred to paste, and then add a little bit of raw oil to the pot.

Meal packet practice:

1. first sieve the flour, open the nest, put down all the ingredients except butter, mix well, the sugar sassafras to all dissolved, bury the powder, roll pure smooth, put down the butter roll tart to pure smooth;

2. dough over the pasta machine to pure smooth, out of the body of about 5 money, a little rounded, a little stationary, open the skin, wrapped with barbecue pork stuffing into a round ball shape, put into a thermostat box in fermentation To enough body;

3. half-finished products out, into the kang furnace with 220 degrees, 180 degrees kang about 10 minutes, the surface of the golden brown, out of the slightly cooled frozen swept on the sugar water can be.