1. Turquoise mille-feuille cake
Ingredients: 300 g of sticky rice flour, 600 g of corn flour, 4 large cans of coconut milk (large), appropriate amount of pigment/zebra leaf juice, 300 g of sugar, appropriate amount of raw oil.
Preparation method (1) The sticky rice flour, corn flour and coconut milk are mixed into coconut flour pulp, and divided into several equal parts according to the number of layers.
(2) The first coconut flour syrup is the primary color and does not add color.
(3) The second part of coconut flour syrup is added to the pigment, so that each layer is made, and the color is the darkest when the last layer is made.
(4) Coat a square vessel with raw oil, pour in the first part of the original coconut flour syrup and steam on high heat for 5 minutes.
(5) Pour in the second layer of slurry and steam for 5 minutes, so that each layer of steaming takes 5 minutes until the end.
2. Strawberry jelly
Ingredients (for 4 people): Strawberries 250g, Cream 200ml, Sugar 40g, A pinch of lemon juice,
Directions: 1 Place the strawberries in the refrigerator and let them cool, wash and remove the stems, put them in a food blender and beat into a puree.
2 Move 1 into a large container, add cream, sugar and lemon juice, beat until thick and pour into a glass.
3 Gently beat the cream for decoration with an egg beater, you can add it to the surface of 2, and use a spoon to lightly draw some lines to make beautiful marble-like lines.
3. Eight treasure oil cake
Ingredients: Egg, sugar, honey, peanut oil, flour, melon slices, peach kernels, honey cherries, fresh rose puree
1. Mixing: Beat the eggs into the bowl, squeeze the yolk by hand, and then put the Sichuan sugar, peanut oil, flour, honey, fresh rose mud into the bowl and mix evenly.
2. Charging: use a special plum blossom shaped copper skin cake box. When filling, wash and dry the box, drain it into a special pan and rub a small amount of vegetable oil. The mixture in the bowl is then spooned into the box, and the weight is 1/2 of the volume of the cake box. Then sprinkle a little of the mixed crushed peach kernels and melon slices on it, and put a honey cherry in the middle.
3. Baking: When baking in a bad oven, the bottom heat should be slightly larger than the cover fire. Bake until the cake is swollen and the noodles are grain yellow. Package after cooling.
Quality standard: Specifications: plum-shaped, complete body shape, slightly convex surface, no scorching paste and sandwich phenomenon. Color: brownish yellow, smooth surface oil. Tissue: soft on the outside and soft on the inside, sticky and free of impurities. Taste: Pure sweet, fragrant, highlighting the taste of eggs and a variety of fruits.
4. Anyang blood cake
Blood cake soba noodles and pork blood are steamed with other ingredients to make a cake, then sliced and fried, coated with garlic juice and eaten. According to legend, blood cake was created during the Qianlong period of the Qing Dynasty. At that time, Anyang was flooded with torrential rains and crops were inundated. After the disaster, the government distributed a large number of buckwheat seeds to relieve the famine. After the buckwheat harvest, people feed on buckwheat noodles. At that time, a farmer surnamed Wang in Huangfutun Village in the northwest of the county town fried the steamed soba noodle cake and mixed it with garlic juice to eat, which was delicious. Later, pig blood is added to the soba noodles, and the taste is stronger. So he moved to the city and made a business selling blood cakes, and his business was very prosperous. Anyang blood cake is rich in nutrition, crisp and delicious, delicious in taste, affordable and unique in flavor, and is popular with the masses and tourists from other places.
4. Mint cake
Mint cake is one of the famous pastries in the Kamata area of Fujian Province. This cake is made without mint flavor, but with the aroma of fresh mint leaves, and the aroma remains in the mouth for a long time.
Ingredient formula: rice flour 5 kg white sugar 1 kg
Production method: 1. It is necessary to use high-grade white rice, pick up the debris such as barnyard grain, rinse it with clean water, and soak it with clean water. Drain the water and mash in a stone mortar, overly finely, take the white rice noodles and mix well with sugar.
2. When steaming, add water to the pot (it is advisable not to be pastry), put in a small amount of mint leaves, after the water is boiled, put the cage drawer on the pot, first lay a layer of fresh mint leaves, and then spread a clean steaming drawer cloth, sprinkle the rice flour evenly on the drawer, slightly press firm (not too thick, too solid, otherwise it is difficult to cook), cover and seal, steam for 30 minutes with high heat.
3. After uncovering the lid, take a clean wooden board and turn it over on the drawer, turn the cake back on the buckle board, remove the drawer cloth and mint leaves, cut into pieces, take hot food, the aroma is incomparable. Product features: white as snow, soft and refreshing, sweet aroma, with a strong mint aroma. It is not only delicious, but also has the effect of clearing wind and heat.
5. Egg baking cake
During the light years of the Qing Dynasty, an old man surnamed Shi Shi next to the Stone Chamber Academy on Wenmiao Street in Chengdu (now Han Wen Weng Stone Room, Chengdu Stone Room Middle School) was inspired by the child's "aunt feast", so he mixed eggs, fermented flour and an appropriate amount of brown sugar and baked it on a frying pan. Because it is crisp and tender and refreshing to eat, the taste is particularly good, and it has become a famous snack in Chengdu.
6. Egg yolk mille-feuille cake
Skin Material: 440 grams of low gluten flour, 20 grams of caster sugar, 20 grams of baking powder, 300cc of water.
Filling Ingredients: 8 salted egg yolks, 120 grams of cream, 1/2 tsp vanilla powder, 150 grams of caster sugar, 2 tbsp milk powder, 1 tsp of egg yolk powder.
method:
1: Build a wall of low-gluten flour, add fine sugar, baking powder and water in the middle, mix well, and knead into a dough. 2: Divide the dough into 4 equal parts and form a square dough with a stick.
3: Take 2 salted egg yolks and cut them into finely chopped pieces and set aside. Mix 6 salted egg yolks and other fillings and divide into 3 equal portions. 4: Prepare, put in a square baking dish, add 1 piece of dough, steam on high heat for 5 minutes, then remove, spread 1 filling and then spread the top skin, steam for another 5 minutes.
5: After steaming for 5 minutes, take it out, repeat the action of laying the filling and dough until the materials are used up, spread the chopped salted egg yolk on the top until steamed and can be taken out, and after cooling, cut into diamond-shaped pieces.
7. Top snow cake
Dingxuegong cake is a traditional product of Huaining County, with a long history, unique craftsmanship and award-winning awards. Legend has it that during the reign of Emperor Shenzong of Song, Wang Anshi served as the judge of Shuzhou, and one day roamed Tianzhu Mountain, and when he wanted to go down the mountain, he was fascinated by the scenery of "Tianzhu Qingxue", one of the ten scenic spots of Qianyang, and just at this time, a craftsman in Huaining specially sent him some pastries because of his admiration for the great poet, and asked him to name it. Wang Anshi picked up a piece of rice cake casually, smelled the fragrance, and took a bite of delicious and delicious, which was really good in color and fragrance. Looking at the rice cake in his hand like the snow on the top of the mountain, Wang Anshi blurted out: "Strange, wonderful, really 'top snow' also." Since then, "top ice cream" has spread among people. Later, Wang Anshi left office and returned to Beijing, the people of Huaining gave him a load of "top ice cream", Wang Anshi gave a part to Emperor Shenzong, Song Shenzong tasted longyan dayat, issued a holy edict, the "top ice cream" was named "tribute cake", Huaining local tribute to the royal family every year.
8. Honey osmanthus cake
Ingredients: 100 g sugar, 2 teaspoons of osmanthus honey, 200 g of milk, 4 teaspoons of agar
Seasoning: Honey to taste
Cooking Method:
1. Put the agar in water, cook the agar over slow heat, add sugar and cook until the sugar is completely dissolved.
2. When the agar is not completely cooled, add osmanthus honey and stir well to cool.
3. Add a few honey to it.
Features: Frozen in the refrigerator, cool and delicious, is the best summer dessert.
9. Osmanthus fragrance
Ingredient recipe of osmanthus cake: 100 kg of white japonica rice 28 to 32 kg of sugar 500 g of osmanthus with candied osmanthus 500 g of spice
Preparation Method:
1. Tao rice: Put the rice into the rice bucket, put in 80% of the full is appropriate, turn for 1 to 1.5 minutes, pour into the bamboo basket.
2. Spread rice to absorb water: rice is washed and dried, poured into the basket and added 3 to 5% of the water (depending on the increase or decrease of air temperature) spread out, spread out for 10 to 16 hours (depending on the nature of the rice and climate change). The water content is required to reach about 26%, and after the water content meets the requirements, it is necessary to make flour in time.
3. Crushing: with 400 type crusher, 0.4 mm sieve eye. Frequent attention should be paid to checking the eye of the screen to prevent the semolina from leaking.
4. And sugar: the amount of and sugar depends on the rice and climate, the new rice moisture content is high, sugar should be put less, to 100 kg of japonica rice put 28 ~ 32 kg is appropriate. The moisture of aged rice is reduced, and the sugar should be put more, and it is advisable to put 30 to 32 kilograms of japonica rice per 100 kilograms. Summer temperature is high, cakes are easy to bake, sugar needs to be put more appropriately, winter temperatures are low, cakes are not easy to bake, sugar should be put less. In order to make the cake loose properly, it is necessary to master the proportion of sugar. And sugar is to sift the right amount of sugar on the powder, and rub and mix while sifting until the powdered sugar is mixed well.
5. Dissolved sugar: After the powdered sugar is stirred, it needs to be solidly placed for 2 to 5 hours to dissolve the powdered sugar.
6. Mechanical rubbing powder (also known as rubbing night powder): the cake powder is then rubbed into the baking powder plaque with a 400-type crusher, and the bottom of the plaque needs to be thinly laid with a layer of powder.
7. Baking powder: Put the plaque containing the cake powder into the baking room, and the temperature is 60 ° C.
8. Add spices to rub: add the baked powder to the sugar stained osmanthus pollen and spices, and rub well with a 400 type grinder.
9. Sieving: The cake powder will be evenly kneaded, and the powder will be sieved into the sieve machine to remove the powder without impurities.
10. Drop the box and draw the blank: use 30×30× 6 cm wooden box bottom to lay bamboo curtains, container board paper and white muslin, flatten, pour the cake powder into half a box, lay a thin layer of osmanthus pollen, and then put the cake powder on, until the flat box, the two sides gently end with their hands, and use a knife to flatten. Finally, the remaining powder on the side of the box is dusted with a brown broom, and then divided into four pieces with a cake breaker and cut into 26 pieces by the cake cutting machine.
11. Steaming cake: Put the cake box mold into the steaming cake rack and steam it for 40 minutes at 2 kg/cm 2 air pressure.
12. Cake sharing: After the steamed cake is cooled, use a stainless steel knife to gently cut the cake blank according to the original scratch marks, and the surrounding area of the box is cleaned with a knife, and the bottom of the box is cushioned for next use.
13. Spread the cake: spread the divided cake neatly on the wire drawer, a drawer is a box, after the cake stall is done, dust off the cake crumbs.
14. Baking cake: put the stalled cake drawer into a 16-meter-long chain oven to bake, the oven temperature is about 200 ° C, the furnace mouth should be slightly lower, the oven mouth should be slightly higher, the bottom surface fullness should be consistent, baking for about 12 minutes out of the oven.
15. Packing: The baked fragrant cakes are sorted into the box according to the left stall left and right stall, and the defective products are sorted out. Quality standard Form: rectangular, clear edges and corners, no missing angles, missing edges, not warped, not concave, uniform size.
10. Shrimp cake with oyster sauce
Ingredients: shrimp, fatty pork, starch, eggs, cooking wine, pepper, salt, chicken essence, oyster sauce, minced green onion and ginger, carrots, cabbage
1. First, let's make shrimp cake. Mince the shrimp and fatty pork into minced, add starch, eggs, cooking wine, pepper, salt, chicken essence, minced green onion and ginger to taste, and steam for 15 minutes.
2. Make a nest again. Carrots and cabbage are shredded, hemped with salt, crossed and placed on a plate to make a bird's nest; 3, shape. Place the shrimp cake on this nest made of carrots and cabbage, and then drizzle on the shrimp cake with oyster sauce sauce.