1. Egg tart process.
The process is as follows: (reposting)
Ingredients: 500g flour, butter 1. 1.25kg sugar 1.5kg egg 1.5kg water/.5kg.
Flour 1 kg egg 200g water.
Exercise:
1. Crispy: Mix 500 grams of flour with melted butter and rub thoroughly to make it crisp.
2. Preparation of egg slurry: add 750g sugar 1.5kg into water, burn it into syrup, add 750g cold water, stir it evenly, add 1.5kg into syrup, and stir it into egg slurry.
3. Blanking: 1 kg flour and 200 g eggs are kneaded with water until they are not sticky, then the dough bag is wrapped, rolled thin with a rolling pin (about 1 cm thick), and then folded into four layers. Repeat this for three times, and finally roll it into a thin skin with a thickness of 0.3 cm.
4. Forming: put the cake blank into a dish-shaped mold and scoop in the egg paste.
5. Baking: Bake in the furnace for about 13 minutes.
2. Xiangmanyuan taro roll
Main materials:
Wonton skin (wonton skin) is about 200 grams, taro is about 350 grams, 2 tablespoons raisins and 2 tablespoons honey.
Composition:
Seasoning: raw flour 1.5 teaspoon, crude oil 1/2 teaspoon, honey 1 spoon.
How to do it:
1. Peel taro, steam, mash, add raisins and seasonings and mix well.
2. Sweep water on one corner of wonton skin to make it stick easily. Put (1) taro stuffing on wonton skin and wrap it into small rolls.
3. Boil three cups of oil in a wok, put down the taro roll and fry until slightly golden. Drain the oil, put it on a plate and pour it with honey.
note:
Experience: After the taro roll is fried, put it on the plate with a paper towel to absorb the excess oil, so as to avoid the soft wonton skin from soaking in the drained oil. Taro produced in Lipu is the best, because it has a little more "powder", bright colors and clear patterns.
3. Golden scallion cake
Materials and Practice: Boil the flour with water, then knead it into dough with cold water, roll it into a thin crust, and coat it with a proper amount of crude oil. The thin crust is quickly rolled into a tower while being wiped with chopped green onion and ham. Then, flatten the cake tower, put it in a plate, pour a certain amount of crude oil (based on half of the cake), put it in the oven, bake it on one side, and turn it over and bake it on the other.
Features: the outer layer is baked as golden and crispy as the annual rings, and the inner layer is soft and smoky, so you won't feel fat if you eat too much.
Teaching method: the key is the gesture of making cakes, such as the skill of opening thin skin and the gesture of rolling skin, which is the result of many arts and crafts; Onion cakes are divided into salty cakes and sweet cakes. The above method is salty cake, and the cookie is filled with coconut paste behind the flattened cake. Crushing the cake tower can force out the air left in the burrito, making the scallion cake looser.
4. Amber walnut cuttlefish cake
Main materials:
Walnut kernel is about 80g, cuttlefish 1 weighs about 600g, 8 biscuits and eggs 1 piece.
Composition:
Seasoning: cornstarch 1 tablespoon, salt 1/2 teaspoons, and proper amount of protein.
How to do it:
1. The cuttlefish is peeled off, washed, sliced, stirred into paste with a blender, stirred into cuttlefish glue with seasoning, and refrigerated for about 1 hour.
2. Soak walnuts in water and drain.
3. Coat each biscuit with cuttlefish glue, put three walnuts, put the side coated with cuttlefish glue in the oil pan and fry until golden brown. Drain the oil and serve.
note:
Experience: Walnuts must be soaked in water to get rid of the greasy taste.
6. Chestnut milk dew
Main materials:
About 360 grams of chestnuts in Liangxiang, 3 slices of sugar 150 grams of ginger, 900 grams of evaporated milk, 2 cups of clear water and 2 slices of ginger.
How to do it:
1. Soak chestnut meat in boiling water for a while, peel off the skin, pour in water, sliced sugar, ginger slices and chestnuts, cook for about 10 minute, turn off the fire and soak for 5 minutes, then cook for 5 minutes, and let it cool for later use.
2. Stir half a cup of ice water and (1) into a slurry with a blender, filter and pour in light milk.
note:
Experience: Chestnuts cooked will be softer and more sticky than those that have not been soaked.
The practice of shrimp dumplings:
Raw materials of dough blank: 150g, starch 60g, water 160ml, salad oil 20ml and a little salt.
Stuffing ingredients: 30 grams of minced pork, 200 grams of fresh shrimp and 50 grams of bamboo shoots.
Bread practice:
1. Mix the cooked noodles and starch evenly, add water and salt to the pot and turn off the heat after boiling.
2. Pour the powder into the boiling water pot, quickly stir it into snowflakes with chopsticks, and cover it for about ten minutes.
3. After adding salad oil, knead the flour until the dough is shiny, cover it with plastic wrap and wait for about 20 minutes.
4. Knead the dough into a long strip, divide it into small dough of about 20g, and then roll the dough flat to form the dough.
Filling practice:
5, bamboo shoots cooked and shredded, shrimp to shrimp line, dry the water with a paper towel, chopped with the back of a knife.
6. Add salt and raw flour into shredded bamboo shoots, minced shrimp and minced meat, and stir evenly in the same direction until the meat becomes firm.
7. Add a little sugar, sesame oil, pepper and salad oil and put it in the refrigerator for about an hour.
8. Wrap the stuffing into noodles, knead it into jiaozi shape, wrap it and put it in the refrigerator for 10 minutes.
9. Boil water in a steamer, steam in jiaozi for about ten minutes, and brush the oil after taking it out.
Egg yolk puffs
dessert
Material A: 10 salted egg yolk (in summary, it is best to put a whole bag! ) 400g bean paste stuffing, I didn't use that much!
Material b: high-gluten flour 80g low-gluten flour 80g sugar powder 30g oil 55g water 70g.
Material c: 220g low-gluten flour and 90g oil.
Material d: egg yolk juice 1 black sesame.
Preparation: Spray the salted egg yolk with white wine, bake it in the oven 180℃ for about 7-8 minutes until it is half cooked, and then cut it in half for later use. Red bean paste is divided into 20 equal parts for standby (even if there is no score, put as much as you feel when you pack it! )
Exercise:
1. Stir the material B evenly and knead it into dough with shiny surface (i.e. water-oil skin). "I feel a little more water. I feel 60cc is just right. I accidentally put 70cc, which was a little wet, and then added 15cc low powder. "
2. Mix the material C into dough and divide it into 20 equal parts (butter) "90g butter can't be kneaded into dough. I added about 10g. " (According to this amount, each cake weighs 17g. )
3. Wrap the oil-in-water bag made of 1 with plastic wrap and let it relax for 20 minutes.
4. Divide the loose dough into 20 equal parts, flatten and wrap the divided dough, and tighten the joints to form dough. (According to this amount, each cake weighs 16g)
5. Roll the dough with a rolling pin, then roll it up, roll it in the long direction, roll it up again, and then roll it up. In this way, roll out all the dough, cover it with plastic wrap, and let it stand and relax for 20 minutes.
6. Wrap the egg yolk in the bean paste for later use.
7. Roll all the soft dough in the fifth step into a circle. First put a little bean paste, add the egg yolk, then add a proper amount of bean paste (just wrap the egg yolk), and then wrap it like a steamed stuffed bun. The interface must be pinched! After setting, put the joint face down into the baking tray, brush with egg yolk juice, and then stick with black sesame seeds. Then put it in an oven preheated to 200 degrees and bake it for about 20 minutes until the surface is brown. (refers to egg liquid! )