Delicious pastry practice

Pastry is a kind of food. Made of flour or rice flour, sugar, grease, eggs, dairy products, etc. As the main raw material, it is made of various auxiliary materials, fillings and seasonings, and then steamed, roasted, fried and fried. Below, I will share with you delicious pastry practices, hoping to help you!

Coconut cream cake

Materials:

Coconut juice, milk, corn starch, sugar

Exercise:

1, the corn starch is diluted with milk and coconut milk, and a proper amount of sugar is heated at the same time, so it must be stirred very diligently, otherwise the corn starch is very easy to stick to the pot.

2, boil into a thick paste.

3, pour into the mold to cool, and then receive the refrigerator freezer. The following are cast semi-finished products.

4, cut into your favorite shape, and then wrapped in shredded coconut, this is a beautiful finished coconut milk ice cream.

Hong kong-style spicy Gao

Materials:

Milk, eggs, baking powder, sugar and lard (suet)

Exercise:

1, eggs at room temperature are beaten into whole egg liquid (about 70g is like two small eggs).

2. Add sugar, milk at room temperature and melted lard, and stir well with eggs (until all are mixed together without oil-water separation).

3. Add flour and baking powder, and mix with eggs to form a fine paste without dry powder particles.

4. Oil the container wall

5. Pour the batter into the mold for about 8 minutes and let it stand for 15 minutes.

6, let the batter stand in the pot, start counting after the water is boiled, and the fire can be about 25 minutes. After the pot is taken out, it can be demoulded in reverse and sliced for eating.

Pine nut cake

Materials:

White glutinous rice 1kg, white sugar 1kg, pine nuts 150g, and a small amount of sesame oil.

Exercise:

1. Put the raw glutinous rice flour into a non-stick pan and stir-fry with minimum fire until it is yellowish and fragrant. Stir-fry constantly during the period, don't be lazy. It takes about 10 minutes to fry 200g flour. If the pine nuts are raw, they need to be fried with a small fire (fragrant and crackling), and the cooked pine nuts can be broken with a grinder (or crushed with a rolling pin).

2. Mix the fried glutinous rice flour and chopped pine nuts evenly and rub them by hand until there is no caking. Put sugar and equal weight of water into a pot and heat it over low heat until the sugar is completely melted. If there are no particles, turn off the fire and cool naturally.

3. Mix the sugar water with the mixture of pine nut glutinous rice flour and sesame oil evenly, and continue to rub it by hand until it is even without particles. Then press the mixture in a container and press it hard (by hand or with a flat spoon, the key is to cut it with a knife, and then buckle out pieces of pine nut cakes.

Osmanthus Jelly

Materials:

80g of glutinous rice flour, 200g of sticky rice flour, 60g of soft sugar, and 0/40g of clear water/kloc.

Exercise:

1. Put glutinous rice flour, sticky rice flour and soft sugar into a basin, add water and mix well, and knead the dough into wet coarse powder with your hands while stirring.

2. Cover the powder with a wet cloth and leave it for half an hour to make it absorb water; Prepare a sieve and spoon, add the powder several times and press it to help the powder sieve.

3. Put oil paper or gauze on the bottom of the mold, spread the cake powder, but don't compact it, cover it with a piece of wet gauze, steam it in the pot for about 30 minutes, press it with your fingers without dry powder, and then turn off the fire and take it out. Sprinkle the dried osmanthus fragrans with heat, air-cool, demould and cut into pieces for eating.

Steamed pumpkin cake

Materials:

200 grams of pumpkin, 40 grams of flour, 2 eggs and 45 grams of sugar.

Exercise:

1. Cut the pumpkin into pieces and put it in the microwave oven for ripening. Then filter 200 grams

2. Add white sugar to the egg white in batches and put it in an oil-free and waterless container until it hardens and bubbles, and the egg beater will not fall down.

3. Add two egg yolks to the pumpkin puree

4. Add the sieved flour after stirring evenly, and add the egg whites after stirring evenly.

5. Knead the batter evenly from bottom to top with a scraper and pour it into the movable bottom cake mold.

6. Put it on a steamer, cover it with plastic wrap and steam for about 38 minutes. It will rise a little higher after steaming.

7. Take out the cake from the bottom of the cake when taking it out.

Corn flour cake

Materials:

150g corn flour, 50g millet flour, 200g common flour, 20 dried red dates, 20g raisins, 40g sugar, 5g dry yeast and about 280ml water.

Exercise:

1. Wash the dried red dates and soak them in warm water for one hour. Wash the raisins.

2. Mix corn flour, millet flour and flour with white sugar and dry yeast.

3. Pour in water to make a thick and moderate batter.

4. Apply a thin layer of oil (anti-sticking) on the mold and put some raisins on it.

5. Pour the batter into half the height of the mold and put it in a warm place for fermentation for about 40 minutes.

6. Wait until the batter is 90% full.

7. Put some red dates and raisins on the surface and steam them in a steamer for 35-40 minutes.

Glutinous rice cakes

Materials:

500g of glutinous rice, 250g of jujube paste stuffing, 0/00g of sugar/kloc and 500g of clear water.

Exercise:

1. Wash the glutinous rice with clear water, put it in a small pot, add 500 grams of clear water, and steam it in a cage for about 40 minutes to get glutinous rice.

2. Pour the steamed glutinous rice on a wet cleaning cloth and wrap it. Dip it in cold water and knead it repeatedly to turn the rice into mud.

3. Dip your hand in cold water to grab a piece of dough (about 1/30), flatten it, wrap it with a proper amount of jujube paste stuffing (see jujube paste steamed stuffed bun for making method), press it into the shape of a small round cake, fry it in a hot oil pan until golden brown, and take it out. Sprinkle sugar on the plate when you eat.

pastry with jujube paste filling

Materials:

50g of dried jujube, 0/50g of low-gluten flour, 4 eggs, 5g of baking powder, 80g of salad oil, 3g of salt, 60g of milk, 0/20g of brown sugar and 30g of white sugar.

Exercise:

1. Soak the jujube, remove the core, wash it, cut it into cubes and soak it in milk. It is best to let all the milk penetrate into the jujube.

2. Beat the eggs in a bucket, add brown sugar and white sugar, first dissolve the sugar at a medium speed, and then quickly beat it into a thick shape.

3, slow down for two or three minutes, beat the big bubbles into small bubbles, add milk dates and salad oil, and stir evenly at a slow speed.

4. Sift in the low flour and baking powder, stir quickly and evenly, pour into the baking tray covered with oil paper, and gently knock out big bubbles.

5. Preheat the oven 170℃, set the fire in the middle layer, bake for 35 minutes, let it cool, cut into pieces and eat it while it is hot.

Black rice cake

Materials:

Low flour 75g, black rice flour 125g, yeast 3g, baking soda 2g, sugar 50g, and proper amount of water.

Exercise:

1. Soak the jujube, remove the core, wash it, cut it into cubes and soak it in milk. It is best to let all the milk penetrate into the jujube.

2. Beat the eggs in a bucket, add brown sugar and white sugar, first dissolve the sugar at a medium speed, and then quickly beat it into a thick shape.

3, slow down for two or three minutes, beat the big bubbles into small bubbles, add milk dates and salad oil, and stir evenly at a slow speed.

4. Sift in the low flour and baking powder, stir quickly and evenly, pour into the baking tray covered with oil paper, and gently knock out big bubbles.

5. Preheat the oven 170 degrees, heat it in the middle layer, bake it for 35 minutes, let it cool, cut into pieces and eat it while it is hot.

Bean paste muffin

Materials:

Glutinous rice flour (150g), rice flour (150g), clear water (1 10g) and bean paste (appropriate amount).

Exercise:

1. Mix glutinous rice flour, rice flour and soft sugar evenly.

2. Add clean water several times and stir well.

3. Rub the powder into loose powder by hand.

4. Sieve the powder twice to make fine cake powder.

5. Take half of the cake powder and lay it flat in the mold.

6. Steam in boiling water for 5-6 minutes and take it out after setting. Spread the bean paste on it.

7. Cover the bean paste with the other half of the cake powder and scrape it gently to keep it soft. Steam for 25 minutes after the water is boiled. Take it out, let it cool, and cut it into pieces.