1. Green tea glutinous rice roll 1. Glutinous rice is ground into powder by a food processor. 2. Spread plastic wrap in a large bowl, apply oil, and pour the glutinous rice paste into the pot for steaming. Time is up to you. If it is steamed with glutinous rice flour for 10- 15 minutes, add one and a half spoonfuls of green tea powder and one and a half spoonfuls of steamed glutinous rice flour. Roll the dumplings into small pieces. 4. Stir-fried sesame seeds are sprinkled on glutinous rice slices, with peanut butter and soaked raisins in the middle. 5. Roll them into this shape. 6. Slice them and roll them on a coconut platter. 2. Rice bread is made of white rice that has not been eaten for dinner. Bread is so soft that it seems to be squashed when touched lightly! ◎ Dough material water 150g white rice 50g sugar 45g milk powder 2 tablespoons high-gluten flour 200g low-gluten flour 50g dry yeast 1 teaspoon cream 30g stuffing ◎ Practice Take the cream out of the refrigerator and soften it at room temperature for later use. Except the cream, all the ingredients are put into the bread machine in turn and stirred together for about 10 minute. Take out the dough, add ghee and continue stirring until the dough is kneaded into a film. Take out the dough, put it in a large bowl, cover it with plastic wrap, and put it in the refrigerator for more than 8 hours. Take out the dough and deice it at room temperature (about 1 hour). Press the air out of the dough and divide it into 7 pieces, each of which is about 80g. After rounding, relax 15 ~ 20 minutes. Crush the dough, wrap it with 1 tbsp jam, knead it, and discharge it downward on the baking tray. There should be enough space between the bread, and finally it will be fermented to twice the size (about 60 minutes). Finally, the fermented bread is brushed with sunflower oil, preheated in the oven, and baked at 200℃/ 100℃ 18 ~ 20 minutes until it is cooked. Apple pie has different tastes whether it is cold or hot. Crispy pie crust with apple stuffing is the best choice for afternoon tea. ◎ Pie material (6-inch pie mold) cream 80g salt 1/2 teaspoons sugar powder 30g water 20g low-gluten flour 1 30g stuffing cream 40g apple diced 450g sugar 140g water 80g corn flour1teaspoon lemon juice 2 teaspoons jam about 100g ◎ Making pies: Making apple stuffing: Stir-fry cream and diced apples, then add fine sugar and stir-fry. First, mix the corn flour with water, then slowly add it into the apple stuffing and fry it until it becomes sticky. Cool, add lemon juice and mix well for later use. Take out the pie dough and divide it into two parts. Spread out a portion slightly larger than the pie plate, put it in the pie plate, and cut off the extra edges. Then pour the apple stuffing into the pie plate covered with pie crust. Peel the other pie, cut it into strips with a width of 2cm, arrange it in a mesh, brush it with brown sugar juice and send it to the oven, and bake it at 180-200℃/ 120℃ for about 40-45 minutes. ◎ Note: I used a 7-inch pie plate, and my family thought the pie was a little thin. Just replace it with a 6-inch pie plate! If you like cinnamon-flavored apple pie, you don't need lemon juice in the filling. Instead, put 1 tablespoon cinnamon powder, and cinnamon apple pie tastes very attractive. What does Mulberry Pie want for afternoon tea today? Sweet and sour mulberry pie is a good choice! ◎ Pie material (7-inch pie mold) cream 100g salt 1/2 teaspoons of fine sugar 40g of water 25g of low-gluten flour 160g of pie filling cream 40g of mulberry preserves 400g of water 80g of corn flour 1 2 tablespoons of lemon juice ◎ Making pie cream and cutting it into pieces. Make mulberry pie filling cream, put oil in the pan until it melts, add preserved mulberry and stir fry. Stir the corn flour and water with a spoon first, then slowly add them into the mulberry pie stuffing and stir-fry until it becomes sticky. After cooling, add lemon juice and stir well. Take out the pie dough and divide it into two parts, spread one part slightly larger than the pie plate, put it into the pie plate, flatten the bottom and periphery by hand, and cut off the extra edges. Preheat the oven (fire 200℃/ fire 120℃), pour the mulberry pie stuffing into the paved pie skin and flatten it with a spoon. After opening the other crust, cut it into strips with a width of about 1.5cm, arrange the strips in a net shape, brush the egg liquid and send it to the oven (I didn't brush it), and bake it at 200℃/ 120℃ for about 40 ~ 45 minutes. ◎ Remarks: Recently, it is the mulberry harvest season. Fresh mulberries are sold everywhere in the market, and many of them are advertised as "organic mulberries". These days, as long as the word organic is added, the price of the product can be turned up. I don't know if it's really organic or fake organic. A few days ago, I received a big can of mulberry from my friend and made it into mulberry pie stuffing. The result is really sweet. Although lemon juice is added to the filling, it is still sweet, but a cup of hot tea or bitter coffee can get rid of it. People who love sweets should like it!