Fruity orange sauce
raw material
Apples: 20 g
seasoning
Sugar water: 20 ml
Lemon juice: to taste
Orange wine: to taste
Orange juice: to taste
method
1 Peel the apples, wash and dice them into cubes.
2 Pour the chopped apples into a bowl, add the sugar water and mix well.
3 Pour in orange wine, lemon juice and orange juice, mix well and mix well.
Mango vanilla sauce
raw material
Mango: 100 g
seasoning
Vanilla ice cream: 50 g
method
1 Wash the mangoes, peel and chop.
2 Prepare the juicer and pour in the chopped mangoes.
3 Add vanilla ice cream and pour in some water.
4 Turn on the switch and beat the material evenly.
Crispy apple rolls
【Raw Materials】
Apples: 800 g
Black dates: 35 g
Puff pastry: 75 g
Spring roll skin: to taste
【Seasoning】
Sugar: 35 g,
Rum and mango vanilla sauce to taste each
Preparation method
1. Peel and cut the apples into pieces, remove the seeds of the black dates and dice them, thaw the puff pastry and dice them, and set aside.
2. Put the apples in a pot, add sugar and rum, simmer to make the juice, add the diced black dates and mix well to make the apple filling.
3. Take 2 spring roll skins, overlap and spread out, spread the apple filling, wrap them into a pillow and put them on a baking sheet.
4. Use a brush to dip an appropriate amount of mango vanilla sauce, brush on the surface of the spring roll skin, sprinkle evenly with puff pastry cubes and place in the oven.
5. Bake at 200 °C for about 10 minutes until the surface is golden brown.
Fruit sauce
raw material
Various types of fruits: to taste
seasoning
Lemon juice: 30 ml
Orange wine: 30 ml
Orange juice: 20 ml
Sugar water: 80 ml
method
1 Pour orange wine and orange juice into a bowl.
2 Add lemon juice to an appropriate amount, pour in the sugar water and stir well.
3 Put all kinds of prepared fruits into it and mix well.
Mango sauce
raw material
Mango: 100 g
seasoning
Maltose: 30 g
Caster sugar: to taste
method
1 Wash the prepared mangoes, peel and pitt and cut into large pieces.
2 Pour the cut mangoes into a blender, stir into a paste, add water and maltose and stir well.
3 Pour the mixed mangoes into a pot and simmer for half an hour over low heat.
4 Add caster sugar, mix well and cook until thick.
Mango pudding
【Raw Materials】
Diced mango: 500 g,
Light cream: 100 g,
Lemon juice: to taste,
Milk: 100 g,
Gelatin powder: 10 g
【Seasoning】
Sugar: 60 g,
Preparation method
1. Pour half of the diced mango and light cream into a measuring cup, beat into a puree shape with a blender, pour into the basin, add a little lemon juice and mix well; Heat the milk to 80 °C, add granulated sugar and stir until dissolved.
2. Take 50 ml of water, add gelatin powder, mix well, pour into hot milk, then pour into mango sauce, stir until dissolved.
3. Take the glass, pour in the mixed ingredients, until nine points full, shake flat, put in the refrigerator and refrigerate until solidified.
4. After taking it out, put the diced mango on the surface and drizzle with mango sauce.
Yuzu salad dressing
raw material
Puree grapes: 25 g
Shallots: 3 g
seasoning
Sesame oil: 5 g
Grapefruit vinegar: 12 ml
Wine: 8 ml
method
1 Wash the shallots and finely chop.
2 Combine puree, grapefruit vinegar, wine and sesame oil.
3 Finish with shallots.
Orange sauce
raw material
Flour: to taste
Egg yolks: to taste
Cream: to taste
Orange peel: to taste
seasoning
Sugar: 25 g
Orange juice: to taste
method
1 Finely chop the prepared orange peel and set aside.
2 Put the pot on the heat, pour in the sugar, egg yolks, flour, add water and mix well.
3 Continue to cook for a while until thick.
4 Pour in the orange juice and orange peel, mix well, add the cream and mix well before cooking.
Coconut jam cake
【Raw Materials】
Eggs: 120 g,
Low gluten flour: 60 g,
Butter: 150 g,
Minced coconut to taste
【Seasoning】
Orange sauce to taste,
Sugar: 95 g
Preparation method
1. Mix the eggs, 70g sugar, low gluten flour and 50g butter into a batter, pour into a baking sheet with baking paper on the mat and smooth out.
2. Take the oven, put in the batter, adjust the upper and lower heat to 160 ° C, bake for 15 minutes, remove and demould.
3. Place the cake on the table baking paper, tear off the bottom baking paper, turn the cake over, press out two small round cakes, stack them together, brush with orange sauce around and stick to the coconut.
4. Mix the remaining sugar and butter into a paste, put them in a garg, squeeze them on top of the cake, and add orange sauce.
Blueberry salad dressing
raw material
Cheese: to taste
Blueberries: 15 g
Yogurt: 30 g
seasoning
Brandy: 3 ml
Blueberry sauce: 20 g
method
1 Wash the blueberries, place in a bowl and set aside.
2 Pour in the cheese, blueberry sauce, add yogurt and mix well. 3 Drizzle into an appropriate amount of brandy and mix well.
Blueberry jam
raw material
Blueberries: 50 g
Pectin: 8 g
seasoning
Sugar: 10 g
method
1 Wash the prepared blueberries, remove the stems, cut them open and set aside.
2 Pour the processed blueberries into the juicer and add the pectin.
3 Add an appropriate amount of sugar and beat well.
Blueberry sauce cranberry shaved ice
【Raw Materials】
Dried cranberries: 10 g,
Serving ice: 130 g
【Seasoning】
Blueberry jam: 20 g
Preparation method
1. Prepare the shaved ice machine, pour in the edible ice and beat it into ice cubes.
2. Remove the crushed ice, put it in a bowl and set aside.
3. Pour the blueberry jam into the ice cubes and mix well.
4. Sprinkle with an appropriate amount of dried cranberries.