A few steps to teach you homemade net red pastries, no need for an oven without trouble, delicious without additives, children rush to eat

Many children like to eat snacks, often treat snacks as cooking, but many pastry additives outside are generally more, not healthy at all.

Today the little sister teaches everyone to make 3 kinds of net red pastries, no need for an oven, no trouble, no add-ons, much better than buying outside, do it for the family to eat the most assured, like the hurry up and the little sister to act on it ~

food

recipe

table

1. Brown sugar hair cake

2. Osmanthus cake

3. Mung bean cake

Brown sugar hair cake

Brown sugar hair cake taste sweet and soft, in fact, very simple, can be made at home, do not need to knead the dough, easy steamed hair cake does not stick to the teeth do not collapse, the elderly and children's favorite.

Ingredients

Flour 200 g

8 red dates

Brown sugar 55 g

Yeast 3 g

How to do it

1. Melt the brown sugar in 200g of hot water, then stir in the yeast.

2. Pour yeast brown sugar water into the flour, stir into a paste, and wake up 2 times larger.

3. Cut the date meat, add to the fermented batter and mix well.

4. Pour the batter into a paper cup for 7 minutes and sprinkle some sesame seeds.

5. Steam for 25 minutes. The freshly cooked red date cake is soft and sweet, super fluffy, and more delicious than bread.

Osmanthus cake

There are several versions of osmanthus cake, the family likes sticky rice flour and glutinous rice flour, the taste is soft, it tastes like a faint fragrance of osmanthus flowers, and the sandwich inside is sweet and soft, super delicious.

Sticky rice flour 240 g

Glutinous rice flour 120 g

Water 80 g

Powdered sugar 120 g

Filling dried osmanthus flowers 20 g

Powdered sugar filling 40 g

Dried osmanthus filling with a little

1. Prepare the powdered sugar filling: crush the dried osmanthus flowers, mix well with the powdered sugar and set aside.

2. Combine the sticky rice flour, glutinous rice flour and powdered sugar and stir well.

3. Add water.

4. Knead evenly, grasp a handful with your hands, it can just form a ball, not easy to disperse.

5. Siev through the sieve, the state after the sieve is delicate and fluffy.

6. Pour half of the powder into a mold covered with oil paper and scrape flat with a scraper.

7. Sift the powdered sugar filling into the mold.

8. Pour the remaining powder into the mold and scrape flat.

9. Sprinkle the surface with dried osmanthus flowers, cover with plastic wrap, put cold water on the pot, steam and steam for another 40 minutes.

10. Turn off the heat and immediately get out of the pot, eat it while hot, it is more delicious, hot, soft and sweet, more delicious than what you bought.

Small tips

1. Adjust the amount of sugar according to your personal taste.

2. Adjust the amount of water according to the water absorption of the powder.

Mung bean cake

Mung bean cake is especially suitable for making small snacks. Easy to digest and not on fire, the taste is delicate, the taste is pure, when chewed carefully, the fragrance of mung beans is permeated between the lips and teeth, and one bite can not be stopped at all.

Peeled mung beans 310 g

Corn oil 95 g

Matcha powder 3 g

Water to taste

Caster sugar 87 g

Maltose 62 g

1. Peel the mung beans and soak them in water for 8 hours, rinse well and set aside.

2. Drain the mung beans, put them in a steamer basket and spread out, steam over high heat until the mung beans bloom and are easy to crush, until they are cooked.

3. Pour the steamed mung beans into a blender, add an appropriate amount of water in a small amount of time, and whisk together delicately.

4. Add mung bean puree to the pot, add corn oil and caster sugar in divided doses, turn on low heat and start stir-frying.

5. After the oil and sugar are absorbed by the mung bean puree, add the maltose and continue to stir-fry until the mung bean puree can be held together.

6. Divide the mung bean balls into two portions, one of which is sifted in matcha powder while hot and mix well to form a matcha flavor.

7. Divide the two flavors of mung bean balls into 40g each.

8. Press out the shape with a mooncake mold.

9. The finished mung bean cake has a soft and delicate taste, and it can't stop eating.