Talk about osmanthus sauce

200 grams of white kidney beans, 50 grams of sesame seeds, 0/00 grams of sugar/kloc-,25 grams of osmanthus sauce, and 3 grams of alkaline noodles.

manufacturing process

1. Wash sesame seeds with clear water, control the moisture, put them in a pot, fry them with slow fire until golden brown, mash them with a mallet, add sugar and stir well. The sweet-scented osmanthus sauce is melted with 25 grams of warm water and poured into sesame seeds mixed with sugar, which is sesame sugar stuffing.

2. Grind kidney beans with a small mill, put them in a pot, soak them in boiling water for one hour, then wash off the skin of the beans with warm water, put them in a boiling pot, add alkaline noodles, and cook for about one hour until the heat is just a little hard, that is, they can be ground into powder, then take out fine cloth, wrap them in a drawer, steam them for 20 minutes, and take out the rolls to make kidney bean rolls.

3. After the kidney bean noodles are cooled, pour them on the washed wet cloth and wipe them thoroughly through the cloth. Take a 2-foot-long wet cloth with a width of 1 foot, and lay it flat on the edge of the chopping board. Then cut the kneaded kidney bean noodles into strips with a thickness of 1 inch, put them in the middle of the wet cloth, flatten them with the palm of your hand, and repeatedly wipe them with a knife to make kidney beans into rectangular slices with a thickness of 1 minute, a length of 5 inches and a width of 2 inches. Then sprinkle a layer of sesame sugar stuffing and press it by hand. Roll up the white cloth from both sides to the middle, then fold it into a cylinder, and then rub it through the cloth with both hands to straighten it.

4. Open the cloth, cut it into 6-minute-long sections with a knife and put it on a plate, with the sections facing up.

Double steamed milk

1, boiling milk (low heat)

2. Boil and pour into a bowl to cool.

3. Beat the egg whites and break them up.

At this time, the milk is cold, and the surface is full of milk.

5, lift a corner of the milk skin, pour the milk back into the pot and add sugar to beat well (be careful not to break the milk skin and leave it at the bottom of the bowl)

6. Gently stir the egg white and milk together. If the egg white is not beaten in advance, how to stir the egg white is fragmented and uneven (after stirring, pour the mixture into the bowl with milk skin at the bottom, and be careful not to break the milk skin).

7. Cover with plastic wrap and steam on the pot.

Finally, talk about the production points and repeat the production order.

Heat a bowl of milk in a milk pan, boil it and pour it into a small bowl to wait for it to cool. At this time, pour the egg white (one big egg and two small eggs) into a large bowl, add some sugar and stir. When the milk in the small bowl cools, carefully prick the skin and slowly pour the milk into the big bowl. If handled properly, the milk skin will lie safely at the bottom of the small bowl. Well, stir the egg whites, sugar and milk in the big bowl evenly, and then slowly (definitely) pour them back into the small bowl. If handled properly, the milk skin at the bottom of the original small bowl will float and cover the mixture. Put it in a pot and steam it. Take out the pan in time and cool it to generate new milk skin. It means double skin milk

: 500ml milk, corn flour 100g, self-raising flour 1 cup (if not, it can be mixed with ordinary flour), and 70g sugar.

Put milk, corn flour and sugar into a pot to make milk slurry without powder particles, stir and cook with medium-low heat until it is thick and solidified, and turn off the heat.

Pour it into a container, smooth it, and put it in the refrigerator to make a frozen milk cake (it can be faster to put it in a quick-freezing room)

Cut the frozen milk cake into small long squares.

Self-raising flour uses 3/4 cup of water, a little salt and oil to make a crisp paste, fry the milk cake and the crisp paste together with medium fire until the skin is golden, and drain to serve.

Fengcheng milk dish: crispy fried milk

Crispy outside and soft inside, rich in milk fragrance. It is really a good dessert!

Toffee Ye Naiputa

Materials:

A. crust peeling materials: low-gluten flour 270g, high-gluten flour 30g, ghee 45g, flaky Gil Michaels (vegetable butter) 250g, water 150g or so (gradually added according to dough hardness, do not pour out all at once).

B materials for peeling: whipped cream 100g, concentrated coconut milk 100g, milk 165ml, 2 tablespoons of custard powder, 7 tablespoons of sugar, 4 egg yolks, 2 tablespoons of condensed milk, and appropriate amount of shredded coconut.

Baking: preheat the oven to 200 degrees, and bake the middle layer for about 18 ~ 20 minutes.

Exercise:

Mix high-gluten flour, low-gluten flour, ghee and water into dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes.

White chocolate ice cream

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Ingredients: 2 teaspoons of sugar, 5 teaspoons of water, 300 grams of white chocolate, 3 eggs, yolk and protein separation, 300 ml of whipped cream.

Exercise:

1. Spread a layer of plastic wrap on a square box or bowl with a capacity of one liter, and then smooth it as much as possible.

2. Slowly heat the sugar and water in a thick-bottomed pot and stir until the sugar melts. After boiling, cook for 1-2 minutes until it turns into syrup, then remove from the heat and take off the pan.

3. Cut the white chocolate into small pieces, add syrup and stir. Continue stirring until the chocolate melts and mixes with the syrup. Put it aside and let it cool a little.

4. Beat the egg yolk into the chocolate mixture and set aside to cool completely.

5. Gently stir the cream until it thickens, and then pour it into the chocolate mixture.

6. Beat the egg whites into a solid state in a bowl. Add the chocolate mixture. Pour the mixture into a box or bowl prepared in advance and put it in the freezer for freezing overnight.

7. Take it out of the refrigerator 10- 15 minutes before serving. Empty the contents of a box or bowl and cut it into pieces.

Delicious coconut balls

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Ingredients: butter100g, powdered sugar130g, 40g fresh milk, 80g egg yolk, 20g milk powder and 270g coconut milk.

Practice: 1, butter and powdered sugar are stirred together until mixed; 2. Add the egg yolk in several times and stir well; 3. Add fresh milk in stages and stir evenly; 4. Add coconut milk powder and mix well. . All parts can be increased or decreased as appropriate.

Bake 10 minutes or so.

Black tea muffin

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Ingredients: 2 eggs, 90g sugar, low-gluten flour 150g, 4g milk powder, 2g baking soda, 2g baking powder, 35g black tea juice and 30g butter.

Mix eggs with sugar and heat to 40 degrees in water.

Stir quickly until it turns white, and then stir slowly and gently until it is smooth and delicate.

Add the powder, tea juice and butter and stir well.

Spoon the batter into a warm pot and fry both sides at medium and low temperature until golden brown. After scooping in, just spread it out slightly with a spoon.

Orange omelet

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Ingredients: orange 65438+ 0 eggs, 3 milk and a little mung bean.

Seasoning: 4 teaspoons of sugar, salt, a little chicken essence and a little starch.

1. Peel oranges, cut them into cubes and soak them in milk;

2. Beat the eggs into the bowl;

3. Break the eggs, add sugar, salt, chicken essence and starch and mix well;

4. Add fresh orange diced and green beans and stir evenly;

Add a little oil to the pan, pour in the egg mixture and fry over low heat.

Green tea glutinous rice roll

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1, glutinous rice is ground into powder by a food processor (it is best to buy glutinous rice flour directly from the supermarket, which is finer than beating it yourself), add one spoonful of semi-green tea powder, one spoonful of semi-corn starch, two spoonfuls of salad oil and half a bag of milk (about this amount) and mix well.

2. Spread plastic wrap in a large bowl, apply oil, and pour the glutinous rice paste into the pot for steaming. Time is your own. If steamed with glutinous rice flour, it takes 10- 15 minutes.

3. Spread plastic wrap on the sushi curtain and roll the dumplings into pieces.

4. Stir-fried sesame seeds are sprinkled on glutinous rice slices, with peanut butter and soaked raisins in the middle.

Step 5 roll it up

6. Cut into pieces and roll them on a coconut platter.

Smooth and tender "Golden Papaya" pudding

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Ingredients: half a papaya, 5g gelatin, 50g 80-degree warm water, milk 100g, and a spoonful of sugar.

Exercise:

1. Add gelatin to warm water and stir until it melts.

2. Add papaya puree, sugar and milk and mix well.

3. Pour into the mold and cool in the refrigerator.

Gelatin is generally melted with warm water of about 80 degrees 10 times, and then other fruit juice or milk is added. Finally, the total amount of jelly is basically 50 ~ 60 times the proportion of pectin used. For example: 5g gelatin, the final jelly is about 250 cc ~ 300 cc.