1. Milk coconut stuffing formula Coconut paste 1000g white sugar 500g margarine 400g eggs 400g milk powder 100g salt 8g.
Method: Heat margarine slightly to soften it, and then mix it with all other raw materials evenly.
2. Sesame stuffing formula Black sesame 1000g white sugar 700g margarine 300 ~ 400g eggs 300g milk powder 150g.
Preparation method: mix all the raw materials evenly.
3. Peanut stuffing Peanut (powder or broken) 700g crumb (or cake residue) 300g powdered sugar 700g margarine 600-700g salt 5g.
Preparation method: mix all the raw materials evenly.
4. Souffled milk powder 1 000g margarine 700g powdered sugar 350g salt 5g eggs1.
Preparation method: mix all the raw materials evenly.
Attachment: A proper amount of raisins or raisins can also be added to the souffle stuffing.
5.1000g raisin cheese filling water, 300g instant custard powder, and appropriate amount of wheat cream (melted)100g.
Method: A, mix the instant custard powder with water, and then quickly stir it into paste. B, add dried raisins and butter to the cheese paste and stir well.
Ps: If coconut milk is added, it is coconut cheese sauce, and peanut crumbs are added, it is peanut cheese sauce.
6. Milk yellow filling water 1000g eggs 150g custard powder 100g corn starch (or low flour) 60g margarine 60g sugar 250g.
Method: A, mix water and egg liquid evenly, then add sugar, custard powder and corn starch and stir evenly. B, heating in water, stirring into paste from time to time, then adding margarine and stirring evenly.
Attachment: custard powder is an insoluble custard powder, which needs to be boiled in water.
B If you add a little lemon or orange fruit, it will taste better.
7. Fruit filling water1000g corn starch, about 200g sugar and 200g canned assorted fruits.
Method: A. Beat corn starch into pulp with a little cold water or fruit juice for later use.
B Add the soup to the water, stir until it melts, and then boil the sugar water.
C, slowly pour the starch slurry into boiling water, and stir while adding it to prevent caking and burning.
D. Remove from the fire, add the canned assorted fruits and mix well.
Attachment: the juice in a canned fruit can be added to water to enhance the taste.
B Add a little lemon or orange sesame oil to make it taste better.
8. curry beef powder (or chicken) 500g onion 500g soy sauce 50g sauce 15g sugar 15g curry powder 25g pepper 5g.
Practice: A Chop the meat, peel the onion and cut it into fine powder for later use.
B. Stir-fry minced meat and onion in a hot oil pan until cooked.
C add curry powder and stir-fry until fragrant.
Season with soy sauce and other seasonings.
E, thickening with a little starch slurry.
9. Pickled mustard tuber stuffed with shredded pork 400 g shredded pork 500 g soy sauce 80 g monosodium glutamate 5 g fine sugar 40 g white pepper 10 g lard 100 g.
Practice: a wash the mustard tuber, dry it, and shred it for later use.
B Heat the oil, add shredded pork and shredded mustard and stir-fry until fragrant.
C seasoning with seasoning
P.S.: You can also use sauerkraut instead of mustard tuber ... If the filling is too thin, you can thicken it with a little starch paste.