Materials:
A: Dough: 250g of low-gluten flour, 50g of sugar, 7.5g of baking powder, 2.5g of yeast, 75g of warm water and one carrot (juice).
B: Filling: 3 salted egg yolks (steamed), 50g cream, 50g sugar, 35g millet flour and 25g milk powder.
Exercise:
1.a material: 1. Melt sugar and yeast in warm water, pour in sieved flour and baking powder, stir well, add carrot juice, rub until the surface is smooth, and ferment for two hours.
Second, material B: cream, cooked salted egg yolk crushed, mixed with all material B, put in the refrigerator.
Third, roll the dough into long strips and divide it into small portions. Grind the dough into stuffing, then let it stand for 30 minutes and steam for 10 minutes.
Christmas protein cookies
Ingredients: butter100g, sugar100g, 2 eggs, 200g flour.
Production method:
1. Mix protein with sugar and stir for later use.
2. Add the heated sugar water into the materials prepared in step 1 and stir evenly.
3. Wrap the materials prepared in the second step with oil paper, squeeze them into a baking tray, and bake them in the oven at low temperature (about 90℃) for about 40 minutes.
Christmas pudding
Ingredients: 8 noodles, brown sugar 100g, lemon 1, 4 eggs, 3 raisins, white sugar 100g, rum 100g, raw flour 100g, butter 1,
Production method:
1. Tear the bread into small pieces the size of a fingernail, and mix with lemon peel of a lemon, three raisins,100g of rum and100g of brown sugar for later use.
2. Mix 4 raw eggs and 100g sugar in one direction and stir for later use.
3. Mix 1 00g flour with the materials used in steps1and 2 until uniform.
Brush the inside of the mold with butter and sprinkle a layer of sugar evenly on the surface.
5. Pour the materials prepared in the third step into a mold for compaction, put them into a steamer for steaming 1 hour, and then take them out. You can decorate the surface with fresh and delicious dried fruits and nuts and let them cool completely.
Caesar Salad
Ingredients: 3 slices of bacon, 2 slices of white toast, boiled egg 1, lettuce 1, 2 asparagus, proper amount of black olives, half slice of Parmesan cheese, 20g of Parmesan cheese powder.
Seasoning: 40g of mayonnaise, 4g of anchovies, 4g of black pepper, 8ml of Worcestershire, 5ml of British black vinegar 1 garlic1head pressed into paste according to personal taste.
Exercise:
1. Slice the white toast into cubes, mix well with garlic oil, put it on a baking tray, and bake it in the oven at a high temperature above 200℃ until the color turns golden yellow. Absorb excess oil with paper in the kitchen and make croutons. Dice bacon and stir-fry it in a pan for later use.
2. Cut lettuce into pieces at will, cut black olives into rings, cut off the older roots of asparagus, then add water to cook, divide the cooked eggs into 4 pieces, and cut parmesan cheese into strips for later use.
3. Add anchovies, black pepper, Worcestershire sauce, garlic and English black vinegar to the mayonnaise and stir to make a sauce.
4. Put croutons and root dices on the bottom of the plate, put lettuce with long leaves, decorate with asparagus and parmesan cheese strips, sprinkle with black olives, put the cut boiled eggs on the side, and serve with mixed sauce.