The practice of homemade snacks

Lead: Every girl who loves snacks has a kind heart in her heart, because their world only has snacks, and there is no struggle ~ Let me bring you a self-made snack book, make snacks at home on weekends, and start stocking up for your summer vacation!

The way to make homemade snacks is to make a complete collection of homemade snacks-cocoa crisp balls.

-Materials-

Butter 120g, low-gluten flour 145g, cocoa powder 15g, powdered sugar 60g, egg yolk 1, and appropriate amount of corn starch.

-Practice-

? Soften the butter, add the powdered sugar and stir well.

? Add the egg yolk and stir well. Sieve the flour, add it and knead it into dough.

? Divide into 8 grams each and put in a baking tray. Preheat the oven to 150℃ and bake the middle layer for about 20 minutes.

Self-made snacks-peony bark

-Materials-

Hawthorn 800g sugar 100g,

-Practice-

? Remove the core from hawthorn, cut into small pieces, add water, paste the materials, and sieve.

? Heat and fry all the jam in a nonmetallic pot.

? Small fire, stir-fry while adding sugar, while constantly stir-frying the pan without paste.

? Stir-fry until the jam is thick and does not drip, and turn off the heat. Spread the jam on a baking tray covered with tin foil and smooth it.

? Bake in 150 degree oven for 60 minutes until the surface is dry.

? After cooling, carefully peel off the whole peel from the tin foil, cut off the irregular edges around it, roll it into rolls at will and wrap it with plastic wrap.

-Hint-

? It should be noted during the whole process that when baking, please be sure to adjust the time according to the power of your oven. Take it out from time to time and touch it. When the skin is baked hard, press it again and the bottom will not stick. Don't rely on time to bake. . .

? Then, when you peel it off the tin foil, you should peel it off carefully and gently. If your baking tray is non-stick, you can keep the tin foil.

Self-made Snacks —— Black Rice Sesame Egg Roll

-Materials-

60g of low flour, 20g of black rice flour, 60g of corn oil, 2 eggs, 50g of sugar, 2g of salt, proper amount of black sesame seeds and proper amount of white sesame seeds.

-Practice-

? Add sugar and salt to the eggs, then add corn oil and stir well.

? Sift the low flour and black rice flour into the recipe 1 and stir into a uniform batter without flour particles.

? Add proper amount of black sesame and white sesame.

? After the egg roll mold is heated, it is changed to medium and small fire. Scoop a little batter in the center of the mold, cover the mold, press and heat 15~25 seconds, then turn over and heat the other side.

The time here can be shortened a little.

? Time is up, open the mold, hold one side of the egg roll skin with chopsticks and roll it up quickly.

-Hint-

? Practice makes perfect when making omelets. Hurry up, or the skin of the egg roll will be hard and not easy to roll up.

? Black rice flour should be finely ground and sieved before use, otherwise the finished egg roll will be slightly rough.

The practice of homemade snacks-handmade dried sweet potatoes

-Materials-

Sweet potato, sesame, crude salt

-Practice-

? Wash and peel the sweet potato, cut it into large pieces and cook it (pour off the water after cooking), mash it into mud, add a proper amount of black sesame seeds and stir well.

? Find a cookie jar with a shallow concave bottom (shallow is good, sweet potato paste can be thinned). The bottom concave surface is covered with wet gauze (wet anti-sticking). Scoop up the mashed sweet potatoes, scrape them flat with a kitchen knife, and scrape them back and forth several times to make the structure more compact.

? Prepare large containers such as bamboo plaque in advance, spread gauze (no need to spread), and buckle the evenly spread sweet potato paste and gauze on the bamboo plaque upside down.

? Carefully remove the gauze. Scrape all the mashed sweet potatoes clean. Then put it outside to dry. Find a continuous sunny day (at least 2 days, depending on the length and temperature of sunshine), and turn it over several times in the middle (turn it over after condensation). In principle, it is dry and shrunk together, and you can cut it into pieces with scissors.

? Dry and cut into small pieces. I don't need fire for the time being, but I can save it for a while.

? Heat the crude salt, pour in the dried red potato chips, stir-fry over low heat until golden brown and bubbly, and cool to crisp.

-Hint-

? If you don't fry with coarse salt, cut into small pieces and fry directly, it will be more brittle!

? The bottom groove of the biscuit jar is shallow because the pressed sweet potato slices are thin, which not only fry quickly, but also make the finished product brittle! (too thick to bite ~! )

? Crude salt is only a medium for cooking, and the final product will not be salty! Or the sweetness of sweet potato.

Self-made snacks-protein candy

-Materials-

Protein 30g, fine sugar 30g, whole milk 4g, corn starch 3g, a few drops of lemon juice.

-Practice-

? Add fine sugar and lemon juice to the egg whites and stir vigorously.

? Sift the milk powder and corn starch into the egg white cream and stir evenly with a silicone scraper.

? Put a mounting mouth on the incision of the mounting bag, then put the mounting belt into the cup and put it into the custard.

? Spread oiled paper on the baking tray and squeeze the custard evenly into the baking tray.

? Preheat the oven 100 degree for 5 minutes, insert the baking tray into the middle and lower shelves, bake for 40-45 minutes, and finally take it out of the oven with residual temperature for 5 minutes.

-Hint-

? Protein transport here is the same as Qifeng protein transport. Make sure that the protein and tools are clean, without water, oil and egg yolk. Do not overdo it, or the finished product will be rough.

? Avoid stirring after adding powder, which is easy to defoam.

? The sugar paste should be uniform, otherwise the quality of the finished product will be different.

? After baking, you should let it cool thoroughly before opening the candy. If it is still difficult to uncover after cooling, it means that it is not completely baked and the time will be extended for a few minutes.

Homemade Snacks-Honey, Eggs and Milk Steamed Bread

-Materials-

140g potato starch, 20g low-gluten flour, 25g milk powder, 35g powdered sugar, 1g baking powder, 1 egg, a spoonful of honey and 40g butter.

-Practice-

? All the powders are mixed together and sieved into a basin.

? Add a spoonful of honey to each egg and beat it up. Put it in a flour bowl, add melted butter, stir well, and knead it into a smooth and even dough by hand.

? Take a small piece of dough, knead it into a uniform strip about the thickness of your finger, and divide it into small portions with a scraper.

? Then rub the palms into small balls one by one and put them neatly on the baking tray, paying attention to leaving a certain distance in the middle.

? Preheat the oven, 175℃, fire up and down, bake in the middle layer for about 8 minutes.

? Don't open the lid after turning off the fire, stew at the residual temperature for 5- 10 minutes, take it out and let it cool.

-Hint-

? Potato starch is potato starch. If there is no potato starch, you can use sweet potato starch, cassava starch or corn starch instead, but the taste will be worse than potato starch.

? Small, crisp, bite, melt in the mouth, fragrant milk and honey taste, because of the addition of butter, I don't know how much more fragrant than what is sold outside!

? But be careful! Butter version is only suitable for adults and children over 2 years old. If the baby at home is under 1 year old, please remove the butter and honey and replace the eggs with two, that is, the oil-free version of steamed buns.

Home-made snacks-nougat

-Materials-

White cotton candy 300g, cooked peanuts 300g, salt-free butter 100g, milk powder 200g.

-Practice-

? Peanuts are cooked in the oven, and I use 130 degree fire for 20 minutes; After baking, let it cool and remove the red coat.

? Slice the peanuts (not too finely, it's delicious)

? Put the butter in a non-stick pan, melt it on low heat, turn to low heat, pour in cotton candy, and stir slowly until the cotton candy and butter melt together.

? Pour the milk powder into the pot, stir it carefully and knead it into a ball by hand.

? Pour in chopped peanuts and turn off the heat. Rub it thoroughly with your hands.

? Put it in a baking tray with baking paper and flatten it.

? After cooling, cut it into your favorite size, wrap it in sugar paper, or put it in a lock box to seal it. Eat it as soon as possible.

-Hint-

? You should choose pure white cotton candy, don't choose no sandwich, don't choose colored cotton candy. After playing with cotton candy to make fondant hungry children's shoes, you will know that colored cotton candy looks very light in color. It's called a spring I used Kraft marshmallows from my friends. The other brands of group purchase have not arrived yet, so let's have a look at them!

? Be sure to use a non-stick pan, or the consequences will be unimaginable!

? Milk powder can be full fat or skim. Choose according to personal preference, but recommend sugar-free milk powder because cotton candy is sweet enough.

? Personally, I think the amount of butter can be reduced I suggest reducing 30 grams!

Homemade Snacks-Amber Walnut

-Materials-

Walnut, sugar, water

-Practice-

? Put the walnuts in a baking tray at 180 degree and bake for about 5 minutes. Because there is a temperature difference in the oven, and walnuts are easy to paste, you must take care of them. Without an oven, you can fry it in oil until it changes color. )

? Put sugar and water into a pot, bring to a boil over high heat, and turn to low heat for slow cooking. The white sugar water was a small bubble at first, and then it gradually became a big bubble when it came back, and the color gradually became darker.

? At this time, my method will be staged, remember. Take a chopstick, quickly dip it in sugar water, then quickly put it in cold water to cool, and know whether the sugar is in place by tasting it. At first, sugar will dissolve in water quickly, but certainly not; After a period of time, sugar will solidify, but it will feel sticky when eaten, and it is not ripe at this time; After a while, the chopsticks will be inserted into the water and fished out, and the sugar will crystallize rapidly, and the taste will be hard and crisp, and it will be cooked.

? Check that the sugar water is in place, quickly pour the walnut kernel into the pot, stir-fry until the sugar water covers the walnut body, and then take it out of the pot and plate it.

-Hint-

? Walnuts are easy to paste, so be sure to pay attention to the heat. If there is no oven, you can fry walnuts in oil until they are fragrant and discolored.

? Boiling sugar is the key, so we must keep it on the fire to prevent it from getting through it accidentally, and it will be bitter if we get through it!

? Hang up the syrup and spread it out with chopsticks quickly, one by one to cool, otherwise it will easily form large pieces and it will be inconvenient to eat.

? This method of cooking sugar is also suitable for cooking silk! As long as sweet potatoes and the like are oiled in advance and then wrapped in sugar.