materials:
peanuts, sugar, glutinous rice flour, and powdered peanut (corn starch can be used if it is not available)
practice:
1) grind peanuts into small particles with a blender
2) mix glutinous rice flour and powdered peanut, and add peanuts, water and sugar
.
a new type of cake, taro-scented matcha cake roll
Material (1*14~15.5 inch rectangular mold): 4 eggs, 2 tablespoons of sugar +1/4 cup, 2 tablespoons of green tea powder, 1 tsp of baking powder, 1/2 cup of flour (I used low flour) and 1.5 tablespoons of warm milk:
1/4 cup of whipped cream
Practice:
1 Preheat the oven at 16C
2 Mix flour with baking powder, then sieve twice for later use
3 Add 2 tablespoons of sugar to the egg yolk until the color turns pale, mix the green tea powder with warm milk, then add it to the egg yolk paste and mix well
4 Add 1/4 cup of sugar to the egg yolk paste for 3 times, and mix well. Sift in flour and baking powder and mix well
5 Pour the cake paste into a rectangular mold covered with baking paper, smooth it, and bake for about 15 minutes (don't bake it too dry, just insert toothpicks into the batter)
6 Peel off the bottom paper after the cake is slightly cool, and then put the cake back on the paper or dry towel. While the cake is hot, roll it into a loose cake roll with paper or towel and fix it. (Putting a towel can keep moisture. The cake won't be dried. This is the origin of towel cake.) Wait until it is cool before releasing it.
7 Beat the cold cream until it is wet and frothy. Add the taro paste and mix it evenly. Wipe it on the burnt surface (front) of the cake. Roll it up. Wrap it in paper and wrap it tightly. Refrigerate it until it is set. Then slice it for eating.
Ingredients:
Seasoning: 1.5 teaspoons of cornmeal, 1/2 teaspoon of cooking oil and 1 tablespoon of honey.
How to make it:
1. Peel taro, steam it, crush it, add raisins and seasonings and mix well.
2. Sweep clean water on one corner of the wonton skin to make it easy to stick. Put the taro stuffing in (1) 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 until it is slightly golden yellow. Drain the oil, arrange it on a plate and pour honey on it.
lesson: after frying, put the taro roll on a dish with a paper towel to absorb excess oil and avoid soaking the soft and crispy wonton skin in the drained oil. Taro is the best produced in Lipu, because it has a little more "powder", bright color and clear pattern.
. Gold Scallion Oil Cake
Material and practice: the flour is boiled in hot water, then it is kneaded with cold water to form flour dough, rolled into thin skin, coated with proper amount of crude oil, and while wiping chopped scallion and ham, the thin skin is quickly rolled into a tower shape, then the cake tower is squashed, placed in a plate, and a certain amount of crude oil (based on half of the cake body) is poured into the plate.
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.
teaching the way: the key is to make the gestures of cakes, such as the skills of opening thin pieces of skin and the gestures of rolling skin, which are 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.
egg patty. Mix the noodles with water into a paste, beat an egg in it, add shredded carrots, add a little salt, chicken essence, minced coriander and chopped green onion, and add a little cooking wine and stir well until you can beat them freely with a spoon, and put a little oil in the pan without being too hot. Put a spoonful of batter, turn around, brand it, turn it over, brand it, and you're done.
Melaleuca cake is fine in production, soft in body, rich and clear in layers, colorful, sweet and delicious, and suitable for hot food.
raw materials:
flour, white sugar, preserved fruit, pork chop oil [/url,] alkaline noodles, Shaoxing wine
Production method:
* Take a proper amount of flour, steam it in a cage for 15 minutes, take it out, and screen it for later use. Mix pork chop oil with Shaoxing wine and sweet osmanthus juice, and mix it with steamed flour, then mix it with white sugar to make mature noodles < Bake for a while
* spread a little flour on the chopping board, knead the baked dough on it, roll it into dough, take half cooked flour and sprinkle it on two-thirds of dough, fold one-third of dough back on the cover, then fold it into three layers, press both ends of dough to death for three or four times, and brush sesame oil for the rest times
* Brush cold water on the folded cake surface. Steamed in a cage to obtain
minced meat rotary cake
material
1 portion of boiled dough (followed by boiled dough)
stuffing
minced meat, chopped green onion, salt and pepper, and (a small amount of shrimp skin can also be added).
Practice
1. Stir the minced meat, chopped green onion and salt and pepper evenly; Knead the boiled dough evenly and knead it into long strips.
2. Divide the rubbed strip into several small portions, roll it into round dough, spread the meat stuffing evenly on the round dough with a spoon, and roll it up.
3. Roll it into a strip, then roll it into a snail shape, slightly flatten it, and gently roll it, so that a minced meat rotary cake is ready.
4. Make all the cookies in turn and fry them in a pan, or bake them in an oven with a temperature of 2 degrees.
method of boiling water dough
materials:
3g of medium gluten flour, 15g of boiling water and 6g of cold water.
1. After sieving the flour, pour boiling water into the flour, and use chopsticks to mix the flour and boiling water into coarse grains.
2. Rub by hand.
3. Add cold water as appropriate.
4. Knead cold water into the dough completely.
5. After waking up, the smoothness of dough changes obviously. At this time, you can use a rolling pin to form all kinds of open-water pasta.
Daoxiao Noodles
raw materials:
flour and water. (The ratio of flour to water is about 1: 4.5)
Making method:
1. Mix flour and water into water-mixed dough, and simmer for about 3 minutes.
2. Take a proper amount of dough and knead it by hand to grow into a cylindrical dough of about 8-9 inches.
3. Hold the dough with one hand and the other hand, cut it into a boiling water pot with a knife along the outside of the dough, and cook it for about 3 minutes before taking it out.
Features:
Willow-shaped, triangular, seven inches long, with no burrs, and the taste is tough and smooth.
handmade noodles
ingredients:
flour and water. (The ratio of flour to water is about 1: 4.5)
Making method:
1. Mix flour and water into water-mixed dough, and simmer for about 3 minutes.
2. Take a piece of dough, knead it evenly by hand, then lay it flat on the chopping board, with the smooth face down, and roll it around with a rolling pin to form a sheet.
3. when the dough is rolled to a certain extent, roll the rolling pin into it, wrap it tightly with the dough, and roll it out repeatedly by hand. After several times, unfold it, sprinkle a proper amount on the face, roll the rolling pin into it from another direction, push the roll, and then unfold it and sprinkle it on the face. And so on until the dough is rolled into thin slices.
4. Cut the rolled dough into thin strips with a knife, and cook in a boiling water pot for about 3 minutes.
noodles with knives
raw materials:
flour and water. (The ratio of flour to water is about 1: 4.5)
Making method:
1. Mix flour and water into water-mixed dough, and simmer for about 3 minutes.
2. Take a piece of dough, knead it evenly by hand, then lay it flat on the chopping board, with the smooth side down, and roll it around with a rolling pin (the rolling method is the same as the manual rolling operation) to form a sheet of about 3-4 mm..
3. Put three or four layers of processed noodles in a pile, hold two special knives with both hands, and pull them out at an angle of 45 degrees from the outside of the noodles, with the back facing inward and the toughness facing outward, so as to make them into prismatic noodles with uniform width.
4. Put the processed noodles into a boiling water pot and cook for about 3 minutes.
requirements for finished products:
uniform thickness, consistent length and tough taste.