First of all, Margaret cookies
Raw materials: low-gluten flour 100g, corn starch 100g, salt-free butter 100g, 40g of powdered sugar, 2 cooked egg yolks and salt1g.
1. Butter softens at room temperature and eggs are cooked for use.
2. Soften butter+powdered sugar and beat with an eggbeater.
3. Peel off the shell of the boiled egg and carefully take out the yolk. Put the egg yolk in a small sieve, crush it with a spoon, and sift out fine egg yolk crumbs.
4. Mix and sieve corn starch and low-gluten flour, add butter and stir until there is no dry powder.
5. Knead the dough by hand and put it in the insurance policy and put it in the refrigerator 1 hour.
6. Take out the refrigerated dough from the refrigerator, knead it into small balls with 10g/ piece, put it in a baking tray, and press it out with your index finger. Preheat the oven to 170℃, put it in the middle layer and bake for 15 minutes.
Second, cranberry cookies
Ingredients: low flour 1 15g, dried cranberries 35g, sugar 60g, butter 75g, whole egg liquid 15ML.
1. Spare raw materials and chop dried cranberries.
2. After the butter becomes soft, add the fine sugar and stir well. Add the egg mixture and stir well.
3. Pour in dried cranberries and low-gluten flour and stir well to form dough.
4. Pour the dough into a fresh-keeping bag and shape it into a cuboid with a width of about 6 cm and a height of about 4 cm.
5. Freeze in the refrigerator for about an hour, cut into pieces with a thickness of 0.7 cm, and evenly put them in a baking tray covered with tin foil.
6. Preheat the oven at 170 degrees and bake for about 20 minutes until the surface turns yellow.
Third, mango egg tart
Ingredients: some tarts, 75g Anjia whipped cream, 70g pure milk, 7g condensed milk, 30g soft sugar, 2 egg yolks, 7g low-gluten flour and some mangoes.
1. Prepare egg tart, whipped cream, pure milk, condensed milk, soft candy, egg yolk, low-gluten flour and mango for later use. Wash the mango and cut it in the middle.
2. Draw a cross on the pulp with a knife, then push it up with your hand, remove the pulp with a knife and put it in the frozen egg tart skin.
3. Put the pulp evenly into all the egg tarts, and pour the whipped cream, milk, soft candy and condensed milk into the metal container.
4. While heating, stir until the sugar is completely melted, add cold egg tart water and add two egg yolks.
5. Sift in low-gluten flour and mix well.
6. Sieve the egg tart water, pour it into the egg tart skin, fill it in 8-9 minutes, preheat the oven at 220 degrees for 20 minutes, and bake the penultimate layer.
Fourth, bread pudding
Ingredients: 2 pieces of toast, whipped cream 100g, milk 100g, 2 eggs, 25g of sugar and almond slices.
1. Mix milk and whipped cream.
2. Add sugar, microwave for about 30 seconds, and then stir to ensure that the sugar melts. If not, microwave 10 seconds or so.
3. Dice the toast and put it in a baking bowl. Beat 2 eggs into egg liquid.
4. Pour the egg liquid into the milk mixture, stir well and sieve the mixture.
5. Pour the sieved mixture into a baking bowl and sprinkle with almond slices.
6. Bake in the preheated oven 180 for about 20 minutes until the surface is golden.
Fifth, the home version of Momo Crisp
Raw materials: standard flour 100g, sugar 50g, corn oil 50g (vegetable oil is also acceptable), egg white 10g, and the rest egg yolk for later use. 55g of chopped walnuts, 4 tsps of baking powder1/and 8 tsps of baking soda1/.
1. Add the broken egg liquid and white sugar into the corn oil and mix well in a basin.
2. Mix flour, baking powder and baking soda evenly, and directly sieve into the stirred egg liquid.
3. Pour the chopped walnuts into the flour and stir well.
4. Pour the flour into the corn oil mixture in the first step and knead it into dough.
5. Take a small piece of dough and knead it into a small ball and flatten it. Spread tin foil on the heat insulation board at the bottom of the pot, put the crushed biscuits on it and bake for 5 minutes with minimum fire.
6. Brush a layer of egg yolk liquid on the surface before putting it in the baking tray, put it in the middle layer of the preheated oven 180 degrees 12 minutes, and bake until the surface is golden yellow.
Butter biscuits
Ingredients: butter 100g, sugar powder 40g, golden elephant high powder 100g, corn starch 50g and whole egg liquid 30g.
1. Butter is completely softened into a paste at room temperature.
2. Add powdered sugar to make it lighter and softer.
3. The egg liquid is fully dispersed and shallowed, and added in three times. After each addition, press it with a scraper until it is completely absorbed, and then add the remaining egg liquid.
4. The mixed state of all egg liquids.
5. Sift in the evenly mixed high-gluten flour and starch.
6. The scraper is pressed evenly without particles.
7. Put the sunflower mounting mouth into the mounting bag and put the cookie batter.
8. Squeeze into a non-stick baking tray. If you use an ordinary baking tray, please pad it with oil paper. Preheat the oven to 200 degrees and bake for about 15 minutes.
Seven, bread pizza
Ingredients: whole wheat bread, mozzarella cheese, fresh shrimp, diced vegetables, tomato sauce.
1. Peel the fresh shrimp, remove the shrimp line, wash and dry for later use, and blanch the vegetables with boiling water.
Squeeze ketchup on the bread
3. Add the fresh shrimp (to save time and tender, you can also beat the shrimp in the microwave for 30 seconds).
4. Add vegetable granules and shredded mozzarella cheese (you can also choose cheddar cheese, but don't draw it).
5. Preheat the oven to 200 degrees and bake 10 minutes to melt the cheese.
Eight, lemon cheese cupcakes
Ingredients: 200g cheese, sugar 165g, 4 eggs, lemon peel 1, low-gluten flour 185g. Size: medium paper cup 12.
1. Heat-insulated cheese water is beaten evenly with an egg beater.
2. Add sugar and mix well.
3. Add the eggs several times and stir well.
4. Add lemon peel and stir well.
5. Sift in the low-gluten flour and mix well with a scraper.
6. Scoop it into a paper cup and tap it a few times to let the bubbles come out. Preheat the oven to 180℃ and bake the middle layer for about 30 minutes.
Nine, cream cheese pudding
Ingredients: 40g cheese, 30g baby candy, milk 140g, whipped cream 100g, egg 1, and 2.5g lemon juice.
1. Put the cream cheese and milk into a container, and slowly beat the heat-insulating water with an egg beater until the cream cheese and milk are evenly mixed without particles.
2. Pour in the whipped cream and mix well.
Knock the whole egg into the bowl and break it with chopsticks.
4. Add the cream cheese liquid into the egg liquid several times, gently stir, mix evenly, and sieve to get a delicate pudding liquid.
5. Pour the screened pudding liquid into the bottle, put the bottle into the container and pour cold water.
6. Bake the middle layer in an oven preheated to 150℃ for 30~40 minutes by water bath method, take it out, cool it, and then refrigerate it overnight.
Ten, sour cream cupcakes
Cake: 1/4 cups butter, 1/2 cups sugar, 1 cup eggs, 1 cup sour cream, 1 cup low flour, 1/2 teaspoons baking powder, a little baking powder,/kloc-.
Filling: 1/8 cups of brown sugar, 1/4 cups of low flour, 1/2 teaspoons of butter,1/2 cups of chopped walnuts.
1. Beat butter with sugar, add eggs and mix well; Add sour cream and vanilla extract and mix well; Adding the sieved powder
2. Stir the added powder evenly, and add the stuffing into the bowl and stir evenly; First, put half of the cake paste into the paper film.
3. Then add a spoonful of stuffing, and then add the cake paste; Knock the cake flat on the ground and bake it in an oven at 350 degrees Fahrenheit for 25 minutes.
Jujube pumpkin cake
Ingredients: steamed pumpkin175g, ordinary flour 300g, milk powder 25g, milk 96g, sugar 40g, baking powder 4g and red dates 50g.
1. Peel and cut the pumpkin, and then steam it in water.
2. Filter into pumpkin puree with a strainer.
Put all the ingredients together in a big pot, and separate the baking powder and sugar.
4. Stir with a spoon to make dough.
5. Wash the red dates, remove the core, cut into small grains, add half to the dough, and stir well.
6. Apply a layer of butter on the inner wall of the glass to prevent sticking, and smooth the mixed dough on the surface (filled with 1/2).
7. Sprinkle the other half of the red dates on the surface and put them in a steamer to wake up.
8. When the fermentation is twice as large, turn to medium heat for 25-30 minutes after the fire is boiled, and take it out after turning off the fire for 5 minutes.
Monkey peach banji (kiwifruit can be replaced by mango, banana, durian and so on. ~)
The recipe of the pastry: 2 egg yolks, fine sugar150g, milk110g, 7 grams of butter and 50g of low-gluten flour.
Filling formula: whipped cream 100g, 20g fine sugar, and appropriate amount of fruit.
You can do the four above. The recipe here is not too strict, but the crust paste is made thinner and more mobile, just like we usually spread egg cakes. In order to look good, we only use egg yolk. If you don't care, you can use a whole egg instead.
1. Add fine sugar to the egg yolk and mix well. Add milk and mix well.
2. Add the sieved flour and mix well. After standing for 15 minutes, add melted butter and stir well.
3. Sift in the egg paste.
4. Put a thin layer of oil on the bottom of the wok, turn to low heat and add a spoonful of egg paste until the egg skin bulges.
5. Add the fine sugar into the whipped cream and stir until it is completely dissolved.
6. After the skin is cooled, take a slice with the bottom facing up, spread a slice of light cream in the middle, put half a kiwi fruit, spread the light cream again, and wrap it up, down, left and right.
Shrimp sandwich
Ingredients: 3 slices of bread, shrimp 10, half a cucumber, half a tomato, 2 eggs, 4 cups of flour1/,and appropriate amount of salad dressing.
1. There is probably 10 shrimp. Turn around, peel and shrimp line, and then cook in a boiling water pot. After taking them out, cut them and make them thin.
2. Slice cucumber and tomato.
3. Stir another bowl of egg batter, two eggs+1 tablespoon flour, and stir into a fine paste.
After all the ingredients are ready, you can make sandwiches. First, spread a layer of salad dressing on the bread and put some tomatoes on it.
5. Put some more cucumbers, and finally put a layer of shrimp, and then cover it with a piece of bread with salad dressing.
6. The first layer is completed, cover another layer in the order just now, and then cut off the four sides.
7. Finally, wrap a layer of egg liquid, fry it in the oil pan until golden brown, take it out and cut it into pieces.