】 _How to do_How to do
[Encyclopedia of home-made snacks?
】 _How to do_How to do
Various snacks are inedible food in our life, especially in summer, many people have no appetite. At this time, you can eat a variety of snacks, and the flavors of different snacks are different.Forget the irritability from the hot weather, many people do not make snacks. In fact, making snacks is very simple. The following is a detailed introduction to home-made snacks.
Red bean coconut milk cake material: 25 grams of beans, 150 grams of coconut milk, 250 grams of fresh milk, 50 grams of corn starch, and 35 grams of sugar.
Soak the red beans in boiling water for half an hour, and then cook in the pot to the extent that the skin is not broken, remove the drain and set aside.
Put the rest of the ingredients in the pot and cook slowly over low heat. In the meantime, you need to stir constantly to prevent the paste from boiling in the pot until it is thick.
Add cooked red beans and drain the water and stir gently until the red beans are evenly distributed4.
Pour into a mold or container of any shape you like and let it cool. Use a knife to pull it out and buckle it out. You can cut it into pieces or dig directly with a spoon to eat.
Lazy cake material: 5 eggs, 4 spoons of sugar, flour method: Mix 5 eggs with 4 spoons of sugar (without water) and stir for 10 minutes, add 7 tablespoons full of flour and stir.In the rice cooker (coat a layer of oil in the pot to avoid sticking to the pot), click to cook rice until the rice cooker jumps directly to the insulation and turn it over and then blanch it again. It now has a bit of tiger skin effect on both sides.
Russian potato muffin materials Two potatoes, 120 grams of low powder, 2 eggs (with egg whites separated), 120ML milk, 60 grams of warm water, 5 grams of sugar, 2 grams of salt, 5 grams of dried yeast, 30 grams of paste1.
Two potatoes peeled and steamed (one large potato I used directly) 2.
Press into mud or use mud sorter 3.
Yeast mixed with warm water 4.
Low powder with salt, sugar mix 5.
Add the dissolved yeast water to the low flour 6.
Add milk 7.
Add egg yolks two 8.
Pour in water-soluble butter 9.
Mix well and let stand for 30-60 minutes for fermentation.
After fermentation, pour in mashed potatoes and mix well.
Protein sent 12.
Add in potato batter13.
Turn to mix evenly.
Prepare the pan and scoop the batter in with a spoon (I didn’t fill it up and fry directly) 15.
Slow fry over medium-low heat until small holes appear on the surface of the muffin16.
Turn over carefully, and fry until the other side is slightly yellow to caramelized milk egg pudding. This caramelized milk egg pudding does not need an oven, and the ingredients are very ordinary, and anyone can find it without effort.
Material: 50 grams of sugar, 2 egg yolks, 240 grams of milk, 50 grams of QQ sugar
Add 50 grams of sugar to a small fire and melt.
When it melts to a dark color (don’t let it go, I feel the color is a bit darker this time), just add hot water and stir, this is caramel.
Pour the caramel in the prepared container and refrigerate for a while.
2 egg yolks, 240 grams of milk, 50 grams of qq sugar, I use orange and spinach flavors, put together.
5. Just melt qq sugar with water (egg yolk + milk + QQ sugar in a container, add it to a pot with water, boil the water, turn off the heat, and keep stirring, the QQ sugar will melt).
Strain into a container with caramel.
Just put it in the refrigerator for 3 hours.
To remove the pudding, turn it around with a toothpick and fasten the mold to the plate. You can also cover it with a hot towel for a while and then remove the mold.
500ml milk of Hong Kong-style dessert double skin milk material, just the kind of bright milk in a carton, not too light; two or three eggs; several kinds of sugar, depending on taste, personally recommend adding more sugar.
To do this, divide the milk into two or three small bowls and stir in the sugar.
If there is some milk left in the two bowls, you can keep frothing while making cappuccino.
Heat the small bowl in the microwave for two minutes and let it cool.
Take a large bowl, peel off the egg whites, and stir in the sugar.
Note: The egg whites must be beaten and evenly mixed.
There are also techniques for peeling egg whites. Knock a crack in the egg shell to let the egg whites slowly leak into the bowl.
Cool the milk lightly, and pour all the milk from the small bowl into the large bowl with egg whites.
After the milk is poured, the milk skin sinks to the bottom of the bowl. Do not break the milk skin.
Stir egg whites and milk together, beat well, and then pour into a small bowl with milk skin. The milk skin will slowly rise.
Then put the milk in a pan and steam for ten to fifteen minutes, preferably with a plastic wrap on the bowl.
The steamed milk is cooled, and a layer of milk skin is formed, which is double skin milk.