Caramel golden melon pudding
Ingredients & Ingredients:
500 grams of golden melon puree, 80 grams of light cream, 60 grams of milk, 3 eggs, oreo biscuits, 60 grams of sugar, 20 grams of corn starch, 50 grams of butter, gelatin flakes
method:
After the butter melts, pour in the cookie crumbs and mix well, pour into the mold and flatten, put in the refrigerator and set aside
Steam the golden melon and pour it into a puree, add the soaked gelatin slices while hot, stir until the gelatin melts
Then add all the ingredients to the mixer to beat into a delicate paste, sift through the mold with biscuit crushed bottom, shake flat, and use a musket to burn off the surface bubbles
Bake to 160 degrees to 150 degrees, fill the baking tray with 1 cm of water, bake for 45 minutes, bake well, take out and cool, put it in the refrigerator for refrigeration, sprinkle with brown sugar, spray until the sugar is browned, and the caramel golden melon pudding is ready
Signature green tea rolls
500 grams of glutinous rice flour, 100 grams of noodles, 100 grams of sugar, 100 grams of lard, 15 grams of matcha powder, cooked peanuts, cooked white sesame seeds, mango, blotting paper
Combine glutinous rice flour, cheng noodles, lard, sugar, matcha powder and water into a dough, then divide the dough into a small dough weighing about 165 grams, cut the oil absorbent paper into a rectangle of 20 cm wide and 15 cm wide, brush the oil on the oil absorbent paper, put the small dough on the blotting paper, and press it into a rectangle of 17 cm long and 12 cm wide by hand
The ripe peanuts are crushed and mixed with white sesame seeds to make a sesame filling, and then the mango is peeled, pitted and cut into long strips
Heat the pan on the stove, add the patd green tea rolls, add two spoonfuls of oil, about 100 grams or so and start frying the green tea rolls, fry until golden brown on both sides, put on the cutting board, knock out the diamond pattern with the back of the knife, then turn over, smear with peanut butter, sprinkle with sesame filling, put on the mango strips, roll up the straight knife and cut into six pieces
Matcha bean mousse
Matcha cake embryo, milk, egg yolk, sugar, matcha powder, gelatin flakes, small honey beans, cream
Heat the milk and sugar, add matcha powder, add the soaked gelatin flakes, and when cooled, add 60% of the whipped cream and stir to refrigerate and solidify into the first layer
Heat the milk, egg yolks and sugar, add the soaked gelatin flakes, add 60% of the whipped cream and stir to form a second layer
If you want more levels, you can repeat it