Fresh milk and small mochi
Ingredient:
150g glutinous rice flour, 35g corn starch, 40g caster sugar, 20g corn oil, 290g pure milk
30g of black sesame seeds, 15g of crushed peanuts, 3g of caster sugar, appropriate amount of soybean flour, appropriate amount of minced coconut
Method:
1. Add glutinous rice flour, corn starch, sugar, corn oil and milk to the bowl, stir well, and sieve once
2. Pour into a wok, turn on medium-low heat, stir-fry until it becomes a ball, do not stick to the bottom of the pan, and let it cool slightly
3. Mix black sesame seeds ➕ with crushed ➕ peanut sugar and beat evenly
4. Put black sesame peanut flour, soybean flour and desiccated coconut on the plate, put the mochi balls into piping bags, and cut out blocks while squeezing, respectively.
Mochi red bean dorayaki
Ingredient:
Mochi:
60 grams of glutinous rice flour, 15 grams of corn starch, 20 grams of sugar, 150 grams of milk, 10 grams of butter
Song Ling:
2 eggs, 45 grams of milk, 100 grams of cake flour, 3 grams of baking powder,
110 grams of red bean paste
Method:
1. Glutinous rice flour ➕, corn starch ➕, white sugar ➕, milk, mix well, and sift once
2. Cover with plastic wrap, insert a few small holes with a toothpick, steam in the pot for 20 minutes, take out and add butter, wear gloves and knead into mochi for later use
3. Mix eggs ➕, sugar ➕ and milk, sift in low-gluten flour and baking powder and stir into a particle-free batter
4. In a frying pan over low heat, pour in the batter, fry until the surface is bubbling, turn over and fry
5. Take a slice of muffin, put red bean paste, mochi, and cover with another slice of muffin
Sauce cake
The crispy lazy version of the sauce cake is really fragrant and confused! The outside is crispy and the inside is soft, the sauce is fragrant, crispy and crispy, brush the sauce and bite down to the quacky fragrance, layer by layer is more fragrant, salty and crispy, the more you chew, the more fragrant it is, and it will be light in seconds as soon as it comes out of the pot
It's easy:
1. Prepare 1 tablespoon of bean paste, oyster sauce, soybean paste and tomato sauce in a bowl; 1 tablespoon starch, sugar, a little five-spice powder, a little water stir well and set aside
2. Pour oil into the pot and fry the minced garlic, minced garlic, and cook the minced garlic juice until the soup is thick and served
3. Put a finger cake with less oil and fry it on both sides until it is golden brown, brush with sauce, sprinkle with chopped green onions, and cut the cooked sesame seeds out of the pot and cut them into pieces
Purple rice taro puree cheese bricks
[Material]
Potato Mud:
500 grams of taro, 35-50 grams of milk, 43 grams of powdered sugar, 35 grams of butter, 28 grams of milk powder, 4 grams of purple potato powder
Cheese filling:
250 grams of cheese, 47 grams of powdered sugar
Purple Rice:
500 grams of blood glutinous rice and 68 grams of condensed milk
[Steps]
1. Steam the taro puree in a pot, add the remaining taro paste materials and stir well.
2. Soften the cheese at room temperature, add powdered sugar and stir well.
3. Steamed or cooked purple rice, add condensed milk and stir well.
4. Pad the box with a layer of plastic wrap, start to assemble, a layer of purple rice, a layer of taro paste, a layer of cheese, a layer of meat floss, and a layer of purple rice, cover the plastic wrap tightly, and cut it. The square weight can be made into two large slabs and bricks, and the material can be increased or decreased according to your preferences.
Deep-fried vegetable meatballs
The crispy fried vegetable croquettes are really fragrant and confusing! The outside is crispy and tender on the inside, crispy and delicious, fresh and delicious, and the fragrance is quacking when you bite into it, and the strong radish flavor is thick
It's easy:
1. Shredded potatoes and carrots, salted and salted water, squeezed dry and grasped evenly
2. Add diced ham sausage, minced green onion and ginger, a little black pepper, eggs, 3 tablespoons of flour, and mix well
3. Take an appropriate amount of silk balls into balls, fry them in oil until slightly yellow, and remove them (re-fry them twice until golden brown) and then take them out of the pot to eat.