Butter cookies-simple to make.
Cream 80g
40 grams of butter
40g of powdered sugar and white sugar will do. I sometimes use all the sugar.
Low powder 145g
I put more than half of the whole egg 35g, and I did it without putting it.
2 grams of salt or little salt or no salt.
Milk16g (one tablespoon)
I didn't put milk powder 15g. It's okay.
(note: there is no baking powder here)
Practice: 1 butter is softened indoors and then sent, which is slightly larger and lighter in color.
2 gradually add sugar powder and salt, and continue to stir until they are mixed.
3. Add the egg liquid and milk in stages, bit by bit, while stirring, so that they are integrated.
Sieve the flour, add it bit by bit, and stir well with a glue knife. Never circle it.
5 put a flower squeezer or a flower bag. , directly on the plate.
6 oven preheating190 c, baking 12 minutes. This should be adjusted by yourself. I am about 180 C, 10 minutes. Please pay attention. Sugar and oil love color, and an oven that can adjust the fire is better.
Danish biscuit
Material: (about 30)
Butter:120g (softened at room temperature)
Powdered sugar: 40 grams (5 tablespoons)
Fine sugar: 30g (2+ 1/2 tablespoons).
Eggs: 35g (half)
Milk: 1 6g (1spoon)
Salt:? Small spoon
Milk powder: 15g (2 tablespoons)
Low gluten flour (medium gluten is also acceptable): 145g (about 1+ 1/2 cups, loosen the flour with a spoon before measuring).
Practice: (oven preheating 180 degrees)
1. Beat the cream and ghee softened at room temperature in a large basin, the color becomes lighter, the volume is slightly larger, and it is feathery. Add fine sugar, powdered sugar, salt and other materials in stages and continue stirring until the sugar is dissolved.
2. Add the egg liquid and milk in several times, and mix well with electric egg beater.
3, flour+milk powder after sieving, add a little, cut like a vegetable with a rubber knife, do not stir in circles.
4. spread the baking tray paper in advance. When you put the blanks on the baking tray, leave a gap between each biscuit.
5, 180 degrees, put it in the upper layer (or middle layer) of the oven until the edge is colored, which takes about 15 minutes. Read it several times in the last few minutes to avoid being burned. After baking, immediately put it on a shelf to cool, and seal it after completely cooling.
note:
1, biscuits with different patterns should be baked separately, the spacing between each biscuit should be similar, and the size and thickness of the same plate of biscuits should be similar, otherwise some biscuits are burnt and some are not ripe.
2. After adding flour, stir well, not gluten, and the taste will become hard.
3. Cook the first course. If it is not baked in time, put it in the refrigerator to prevent the cream from melting. The upper baking surface is well colored, and the middle baking surface is hardly colored. See if you like it.
4, put sugar powder is to make the tissue delicate, it is best not to use fine sugar instead. But you can't use all powdered sugar, so it's not easy to shape. Milk powder can make cookies more fragrant. If not, replace it with the same amount of flour.
5. The beating degree of cream determines the taste of biscuits. The more you beat (but you can't melt the cream), the crisper the taste; It's not too fat, and it tastes crisp and hard.
6. Cookies are soft when they are freshly baked, and will harden as soon as the temperature drops. If the bottom of the biscuit is still soft after cooling, it is not enough baking time. Just bake it in the oven for a while. If you don't seal it, or if you haven't eaten it for a long time (this usually doesn't happen, it's delicious ~ ~), it will also become soft. In the same way, just bake it in the oven for a few minutes.
7. I have made both low-gluten flour and medium-gluten flour. They are so delicious that they are almost indistinguishable. Never mix gluten when using medium gluten flour. The amount of sugar has been reduced, so there is no need to reduce sugar.
Cookie making method
Materials:
220g of cream, 200g of powdered sugar, 0/00g of eggs/kloc-(two medium-sized eggs), 400g of low-gluten flour, 0/00g of high-gluten flour/kloc-,300g of pure white chocolate, 200g of bitter-sweet chocolate and a proper amount of food coloring.
Exercise:
1. Sieve the powdered sugar, add the cream, and put it in a steel basin until it is loose and white.
2. Take a small pot, break the eggs into egg liquid, and then add the material 1 in 2 ~ 3 times and mix well.
3. After sieving the low-gluten flour and high-gluten flour respectively, add them into exercise 2 several times and mix them evenly.
4. Take a big plastic bag, put the dough in the bag and flatten it by hand. Use a stick with a thickness of about 0.5 cm to press out the shape of the model, then put it in the oven 180℃ for about 20 minutes, take it out and wait for the biscuits to cool down.
5. Take two small pots and heat the white chocolate and dark chocolate in hot water at about 40℃ separately until they are completely melted. Pigment can be added to the white chocolate according to the situation.
6. Put the chocolate of Method 5 into the tip of the triangular flower squeezing bag and squeeze out the pattern you like.
* Frozen dough has better molding characteristics, and some high-gluten flour can be added to the dough and biscuit model in time to make the molded dough demould faster.
* Cookies should be completely cooled before serving chocolate! This way, the chocolate won't spoil the cookies because it is melted by heat. In addition, don't heat chocolate for too long, otherwise it will cause the separation of water and fat, making chocolate unusable!
Chess biscuit
Recipe: butter 90G, sugar 90G, 1 egg, 130g low-gluten flour+1/0g cocoa powder.
Steps:
1. Soften butter at room temperature and add sugar to make it weak.
2. Add the eggs and mix well. Divided into two parts.
3. One part contains 130g low-gluten flour, and the other part contains 1 10g low-gluten flour and 20g cocoa powder. Knead into two doughs.
4. Put it in the refrigerator for half an hour.
5. Take out the whole shape and play it at will.
6. Preheat the oven 190. Bake cookies for fifteen to twenty minutes. Occasionally, you can take out the baking tray and change the position of the biscuits to make them even in color.
Chocolate Cookies
Material: 1 cup butter
Teaspoon salt
5/2 cup flour
3 tablespoons milk
A few drops of essence
Appropriate amount of chocolate, nuts and dried raisins.
Method: (1) Beat butter and sugar until creamy, add milk and essence, then add flour (sieved evenly), salt and half the ingredients, and knead into cylindrical dough.
(2) Roll the other half of the ingredients on the surface of the dough, wrap them with plastic wrap, and put them in the snow to keep them hard.
(3) Take it out and cut it into cookie pieces, preheat it in the oven, spread butter paper on the baking tray, bake the cookie 10- 12 minutes with 375oF/ 180oC until it is golden yellow, and then let it cool.
Lemon butter cookies
60G butter 1 10G flour 60G sugar 1/2 eggs 15G lemon juice, a little chopped lemon peel 1G baking powder 1G baking soda.
Practice: 1 butter softens at room temperature, and white sugar is added several times until it turns white.
2 Beat the eggs well and set aside.
3 Add lemon juice and lemon peel to the beaten butter, add 1/2 eggs in stages and stir well.
Sift the flour, baking powder and baking soda evenly.
Add 513 flour mixture into the beaten butter, stir evenly with a spatula, and then add the rest.
6 Preheat the oven to 175℃, spoon the batter into the baking tray and bake for about 10 minutes until the biscuits turn yellow.
7 put it on the shelf to cool.
Cookie making method
Materials:
220g of cream, 200g of powdered sugar, 0/00g of eggs/kloc-(two medium-sized eggs), 400g of low-gluten flour, 0/00g of high-gluten flour/kloc-,300g of pure white chocolate, 200g of bitter-sweet chocolate and a proper amount of food coloring.
Exercise:
1. Sieve the powdered sugar, add the cream, and put it in a steel basin until it is loose and white.
2. Take a small pot, break the eggs into egg liquid, and then add the material 1 in 2 ~ 3 times and mix well.
3. After sieving the low-gluten flour and high-gluten flour respectively, add them into exercise 2 several times and mix them evenly.
4. Take a big plastic bag, put the dough in the bag and flatten it by hand. Use a stick with a thickness of about 0.5 cm to press out the shape of the model, then put it in the oven 180℃ for about 20 minutes, take it out and wait for the biscuits to cool down.
5. Take two small pots and heat the white chocolate and dark chocolate in hot water at about 40℃ separately until they are completely melted. Pigment can be added to the white chocolate according to the situation.
6. Put the chocolate of Method 5 into the tip of the triangular flower squeezing bag and squeeze out the pattern you like.
* Frozen dough has better molding characteristics, and some high-gluten flour can be added to the dough and biscuit model in time to make the molded dough demould faster.
* Cookies should be completely cooled before serving chocolate! This way, the chocolate won't spoil the cookies because it is melted by heat. In addition, don't heat chocolate for too long, otherwise it will cause the separation of water and fat, making chocolate unusable!
Chess biscuit
Recipe: butter 90G, sugar 90G, 1 egg, 130g low-gluten flour+1/0g cocoa powder.
Steps:
1. Soften butter at room temperature and add sugar to make it weak.
2. Add the eggs and mix well. Divided into two parts.
3. One part contains 130g low-gluten flour, and the other part contains 1 10g low-gluten flour and 20g cocoa powder. Knead into two doughs.
4. Put it in the refrigerator for half an hour.
5. Take out the whole shape and play it at will.
6. Preheat the oven 190. Bake cookies for fifteen to twenty minutes. Occasionally, you can take out the baking tray and change the position of the biscuits to make them even in color.
Chocolate Cookies
Material: 1 cup butter
Teaspoon salt
5/2 cup flour
3 tablespoons milk
A few drops of essence
Appropriate amount of chocolate, nuts and dried raisins.
Method: (1) Beat butter and sugar until creamy, add milk and essence, then add flour (sieved evenly), salt and half the ingredients, and knead into cylindrical dough.
(2) Roll the other half of the ingredients on the surface of the dough, wrap them with plastic wrap, and put them in the snow to keep them hard.
(3) Take it out and cut it into cookie pieces, preheat it in the oven, spread butter paper on the baking tray, bake the cookie 10- 12 minutes with 375oF/ 180oC until it is golden yellow, and then let it cool.
Lemon butter cookie Lemon butter cookie
60G butter 1 10G flour 60G sugar 1/2 eggs 15G lemon juice, a little chopped lemon peel 1G baking powder 1G baking soda.
Practice: 1 butter softens at room temperature, and white sugar is added several times until it turns white.
2 Beat the eggs well and set aside.
3 Add lemon juice and lemon peel to the beaten butter, add 1/2 eggs in stages and stir well.
Sift the flour, baking powder and baking soda evenly.
Add 513 flour mixture into the beaten butter, stir evenly with a spatula, and then add the rest.
6 Preheat the oven to 175℃, spoon the batter into the baking tray and bake for about 10 minutes until the biscuits turn yellow.
7 put it on the shelf to cool.
Preparation of egg yolk biscuit (in the oven) Ingredients: salted egg yolk, 4 portions of flour, 350g of butter, 50g of powdered sugar,100g.
Production method: 1, steamed salted eggs, and pressed their yolk into paste.
2. Sieve the flour, put it in a plate with butter, powdered sugar and egg yolk, knead it into soft dough slowly, put it in the refrigerator after 15 minutes, and then freeze it for 15 minutes.
3. Roll the dough into a quarter inch thick with a rolling pin and cover it with a cake mold into your favorite shape.
4. Put the cake in the oven, bake at 140℃ for 15-20 minutes, until it is golden brown, which is simply a biscuit. .
Butter cookies-simple to make.
Cream 80g
40 grams of butter
40g of powdered sugar and white sugar will do. I sometimes use all the sugar.
Low powder 145g
I put more than half of the whole egg 35g, and I did it without putting it.
2 grams of salt or little salt or no salt.
Milk16g (one tablespoon)
I didn't put milk powder 15g. It's okay.
(note: there is no baking powder here)
Practice: 1 butter is softened indoors and then sent, which is slightly larger and lighter in color.
2 gradually add sugar powder and salt, and continue to stir until they are mixed.
3. Add the egg liquid and milk in stages, bit by bit, while stirring, so that they are integrated.
Sieve the flour, add it bit by bit, and stir well with a glue knife. Never circle it.
5 put a flower squeezer or a flower bag. , directly on the plate.
6 oven preheating190 c, baking 12 minutes. This should be adjusted by yourself. I am about 180 C, 10 minutes. Please pay attention. Sugar and oil love color, and an oven that can adjust the fire is better.
Danish biscuit
Material: (about 30)
Butter:120g (softened at room temperature)
Powdered sugar: 40 grams (5 tablespoons)
Fine sugar: 30g (2+ 1/2 tablespoons).
Eggs: 35g (half)
Milk: 1 6g (1spoon)
Salt: 1/4 tsp
Milk powder: 15g (2 tablespoons)
Low gluten flour (medium gluten is also acceptable): 145g (about 1+ 1/2 cups, loosen the flour with a spoon before measuring).
Practice: (oven preheating 180 degrees)
1. Beat the cream and ghee softened at room temperature in a large basin, the color becomes lighter, the volume is slightly larger, and it is feathery. Add fine sugar, powdered sugar, salt and other materials in stages and continue stirring until the sugar is dissolved.
2. Add the egg liquid and milk in several times, and mix well with electric egg beater.
3, flour+milk powder after sieving, add a little, cut like a vegetable with a rubber knife, do not stir in circles.
4. spread the baking tray paper in advance. When you put the blanks on the baking tray, leave a gap between each biscuit.
5, 180 degrees, put it in the upper layer (or middle layer) of the oven until the edge is colored, which takes about 15 minutes. Read it several times in the last few minutes to avoid being burned. After baking, immediately put it on a shelf to cool, and seal it after completely cooling.
note:
1, biscuits with different patterns should be baked separately, the spacing between each biscuit should be similar, and the size and thickness of the same plate of biscuits should be similar, otherwise some biscuits are burnt and some are not ripe.
2. After adding flour, stir well, not gluten, and the taste will become hard.
3. Cook the first course. If it is not baked in time, put it in the refrigerator to prevent the cream from melting. The upper baking surface is well colored, and the middle baking surface is hardly colored. See if you like it.
4, put sugar powder is to make the tissue delicate, it is best not to use fine sugar instead. But you can't use all powdered sugar, so it's not easy to shape. Milk powder can make cookies more fragrant. If not, replace it with the same amount of flour.
5. The beating degree of cream determines the taste of biscuits. The more you beat (but you can't melt the cream), the crisper the taste; It's not too fat, and it tastes crisp and hard.
6. Cookies are soft when they are freshly baked, and will harden as soon as the temperature drops. If the bottom of the biscuit is still soft after cooling, it is not enough baking time. Just bake it in the oven for a while. If you don't seal it, or if you haven't eaten it for a long time (this usually doesn't happen, it's delicious ~ ~), it will also become soft. In the same way, just bake it in the oven for a few minutes.
7. I have made both low-gluten flour and medium-gluten flour. They are so delicious that they are almost indistinguishable. Never mix gluten when using medium gluten flour. The amount of sugar has been reduced, so there is no need to reduce sugar.
Materials:
220g of cream, 200g of powdered sugar, 0/00g of eggs/kloc-(two medium-sized eggs), 400g of low-gluten flour, 0/00g of high-gluten flour/kloc-,300g of pure white chocolate, 200g of bitter-sweet chocolate and a proper amount of food coloring.
Exercise:
1. Sieve the powdered sugar, add the cream, and put it in a steel basin until it is loose and white.
2. Take a small pot, break the eggs into egg liquid, and then add the material 1 in 2 ~ 3 times and mix well.
3. After sieving the low-gluten flour and high-gluten flour respectively, add them into exercise 2 several times and mix them evenly.
4. Take a big plastic bag, put the dough in the bag and flatten it by hand. Use a stick with a thickness of about 0.5 cm to press out the shape of the model, then put it in the oven 180℃ for about 20 minutes, take it out and wait for the biscuits to cool down.
5. Take two small pots and heat the white chocolate and dark chocolate in hot water at about 40℃ separately until they are completely melted. Pigment can be added to the white chocolate according to the situation.
6. Put the chocolate of Method 5 into the tip of the triangular flower squeezing bag and squeeze out the pattern you like.
* Frozen dough has better molding characteristics, and some high-gluten flour can be added to the dough and biscuit model in time to make the molded dough demould faster.
* Cookies should be completely cooled before serving chocolate! This way, the chocolate won't spoil the cookies because it is melted by heat. In addition, don't heat chocolate for too long, otherwise it will cause the separation of water and fat, making chocolate unusable!
Method for make onion-flavored biscuit
Materials:
50g butter, 40g powdered sugar, 50g liquid ghee (I didn't have it, so I used salad oil instead), 30g clear water, 2g chicken essence, 2g salt, 40g allspice powder 1g, 40g chopped green onion, 75g low flour, 75g high flour (I used 150g ordinary flour directly) and 20g sesame.
First, mix the cream and powdered sugar, stir and beat well. ...
Add water and liquid ghee and stir while adding until they are completely mixed.
Then add chicken essence, salt, chopped green onion and sesame seeds and stir.
Sift in the long noodles with a sieve and add them while stirring until they are completely mixed.
Put aluminum paper on the baking tray and brush it with oil.
Put it in the oven .../kloc-preheat at 0/50 degrees, bake for about 30 minutes, turn it golden brown, and take it out.
Strawberry bean curd (missing picture+practice)
Materials:
Tender tofu 1 block
Strawberry 450 grams
Two kinds of protein.
Fresh milk 1/4 cups
Kiwifruit 1
A little cooked oil
Seasoning:
Half a teaspoon of salt
Half a tablespoon of raw flour.
A few drops of strawberry sesame oil
Exercise:
① Put strawberries (225g), tofu, egg white and fresh milk into a blender and mix them evenly, then take them out and mix them.
Season, put in a plate, top with strawberries and kiwi fruit, then put in the microwave oven and cook for about 3 minutes.
(2) After taking it out, pour off the water and pour a little cooked oil to increase the luster.
③ Boil 2 cups of water, put down the wax gourd grains and cook for 10 minute, add chopped lean meat to boil, then pour in the corn and stir.
Mix well, add seasoning and mix well after boiling, then add egg paste and onion and mix well.
Orange peel jelly
Materials:
1. 1 orange peel, 570g water.
2.3 oranges, 6 tablespoons orange juice, 3 tablespoons sugar and 1.5 tablespoons pearl powder.
Exercise:
1. Wash the orange, cut it in half, and dig out the pulp with a knife and spoon, leaving a complete shell (don't scrape the white part, otherwise it will be bitter).
2. Boil the orange peel and water until the fragrance overflows, and filter off the orange peel.
3. Mix the pearl powder and sugar evenly, add it to the boiled orange water for boiling, turn off the fire, add orange juice and stir evenly to reduce the temperature to 50-60℃.
4. Inject the finished product of step 3 into the shell and let it solidify.
Tip:
1. Oranges should have a complete and beautiful peel.
2. The finished product of method 3 must be cooled and thickened before pouring into the shell, otherwise the peel will absorb frozen juice and will not freeze easily.
3. This small spot not only has the aroma of peel, but also the taste of pulp particles and tendons, which makes people feel that the summer heat has been completely relieved.
Anning tofu
Materials:
1. 450g of fresh milk and 50g of whipped cream.
2. 60 grams of sugar, agar 1.5 tablespoons.
3.2 tablespoons almond syrup
4. caramel; Sugar 100g, 4 tablespoons hot water.
Exercise:
1. material 1 cooking; Mix material 2 well, add material 1, cook until dissolved, turn off the fire, add almond syrup, mix well, and put in a mold for cooling and solidification.
2. Put the sugar into the pot, stir it constantly, cook it on low heat, add hot water, cook it for about 1 min, turn off the fire and let it cool, and then it becomes caramel.
3. Cut the almond tofu into pieces and drizzle with caramel.
Tip:
1. When cooking caramel, pay attention to the high temperature when sugar dissolves, so be careful when heating water to avoid splashing.
2. Another way to eat is to add sugar water and diced fruit.
Soft and delicious steamed pudding
Materials:
1. caramel: 100g fine sugar, 35g hot water.
2. Pudding: fine sugar 130g, fresh milk 600g, a little vanilla powder, 300g eggs, a little salt and a little brandy.
Exercise:
1. Put the fine sugar of material 1 into the pot, stir and cook until it is completely dissolved, add hot water and mix well, and put it into the pudding cup while it is hot.
2. Beat the eggs evenly (don't beat them), add vanilla powder, salt and brandy and mix well.
3. Heat the fresh milk and fine sugar until the sugar is dissolved (about 50-60℃), add it into the egg liquid, mix well, filter it and put it into the pudding cup evenly.
4. Add warm water to the bottom of the baking tray and bake at the furnace temperature of 150℃/ 170℃ for about 30-35 minutes.
Little secret
1. The egg liquid must be filtered off to make the steamed pudding smooth.
2. The baking time depends on the size of the mold.
Real cola potato cake
Materials:
2 potatoes, half chicken breast, 1/4 onions, 1 cup shredded cheese, 1/2 cups starch, 1 egg, 2 cups bread flour.
Exercise:
1. Peel potatoes, slice them, steam them, and grind them into mud while they are hot; Dice chicken breast and mix in seasoning; Cut onions.
2. Stir-fry onion with 2 tbsp oil, then add chicken breast and stir well. Let it cool.
3. Divide mashed potatoes into 5 equal parts, flatten each part, wrap chicken breast and shredded cheese, knead together and flatten into cakes.
4. Each potato cake is dipped in a layer of starch first, then in a layer of broken egg juice, wrapped in a layer of bread flour, and fried in warm oil until crisp and yellow.
5. Open a big fire to force the oil out before cooking, and then take it out to eat.
Relax:
Besides chicken breast, you can also use shrimp. In order to prevent the soup from being too thin and affecting the taste, you can add a little starch to the fried stuffing, and it will not be very thin when it is cooled.
Bavarian sweet jelly
Materials:
1. 120g cold boiled water, 3 tablespoons gelatin.
2. 6 egg yolks, fine sugar 140g, a little salt.
3. 570 grams of milk, 380 grams of whipped cream, a little vanilla extract and a little brandy.
Exercise:
1. Mix the material 1 evenly and heat it in water for later use.
2. Beat the yolk of material 2, add sugar and salt, and beat until it is milky white.
3. Heat the milk to 50-60℃, slowly pour it into the finished product of method 2, and stir it evenly.
4. Put it on the stove and cook it with low fire. Stir constantly to prevent the pan from sticking. Leave the fire before boiling.
5. Add 1 and stir, and filter; Add vanilla extract and wine, gently stir and cool.
6. Beat the whipped cream to six points and then distribute it. Stir well, pour into the model, and put it in the refrigerator until it solidifies.
Tip:
1. Bavarian sweet jelly was made by a chef in Bavaria, Germany in the 6th century, so it was named after this place.
2. When enjoying, squeezing a little whipped cream can increase the flavor.
Hawaiian icing
I like to wear thin wool fabric to experience the taste of summer.
Adding some sherry to sorbet-flavored drinks will remind people of distant scenery in summer and at night.
Production method: add proper amount of ice cubes, fried coffee, caramel honey, vanilla ice cream, pineapple juice, caramel honey, vanilla ice cream and pineapple juice into the blender and stir evenly.
Then pour it into a glass, top it with cream, decorate it with pineapple slices, and finally drop a few drops of sherry.
Coconut juice tonic method!
Coconut juice is not ordered.
Coconut juice ~8 ounces
Sugar is about 6 ounces
Water is about 1 lb 4 oz.
Fish meal ~2 ounces
Danbai ~8
Take about 8 ounces of cream.
1. Boil coconut milk and water first, and then drop sugar and fish powder before cooking.
2. Stir the egg whites and the sugar will decrease.
3. Stir 8 ounces of cream
Frozen chocolate pudding
Materials:
Fresh milk 1 branch
Three eggs.
Sesame oil 1/4 teaspoon
Butter 1 tablespoon
Flower milk (small) 1 can
Baby sugar 1/2 cups
2 tablespoons chocolate powder
Exercise:
1) Add sugar, chocolate powder and melted butter into an egg expanding bowl and mix well.
2) Beat it loose with an egg beater, then add fresh milk and flower milk and mix well.
3) Then pour it into a flower-shaped mold, put it into a steamer, stew for 20 minutes, and take it out after cooling.
Play the disc for use.
Cup Cake
8 pudding cups with a diameter of 6 ~ 7cm)
Flour150g
Butter150g
Sugar150g
Three eggs.
Exercise:
1. Set the oven to preheat at 180℃.
2. Pour the butter into a bowl, stir with a wooden spoon, then add the sugar and eggs and stir well.
3. Pour the sieved flour into (2) and stir.
4. Spread a paper cup in the pudding cup and pour it into (3).
5. Bake (4) in the oven for about 15 minutes, then insert the bamboo stick into the cake and pull it up. If nothing touches it, it's finished …
Fried ice cream
Prepare:
1. Square bag is one catty (I will tend not to trim, because I can always fix my position. )
2. A box of your favorite ice cream.
3. Some plastic packaging. (It must be twice the size of a square bag.
4. In a small bowl, add 2 teaspoons of corn starch and mix with 2 to 3 tablespoons of water to make a paste.
Ok, then put the square bag in the middle of the plastic wrap and put a ball of ice cream on the square bag (don't be too greedy! Do you want to pack?
End! )。 Then fold a lotus or a bag by hand and wrap the four corners of the square bag together.
"Grab" together, immediately wrap it in plastic wrap, wrap it like a shower head, and put it in the refrigerator.
After the snow is hard, open the wok and the oil will roll, thus preparing a large sieve for oil distribution. Open the plastic package and the top of the "ice cream bag"
Put it on (that is, the square on the O side ~), coat it with powder paste, and fry it immediately.
Basically, as soon as it is released, it can be fished out immediately. Because d bread is good at "asking for oil" and can stand the delay? . Then why?
There must be a big screen. If it is medium, it will be fried less, and D ice cream will dissolve in it.
You can put some chocolate syrup with cream when eating.
Chocolate Muffins
Material: 12 package muffin mold
Ordinary flour 2 cups chocolate milk 3/4 cups.
baking powder
3 teaspoons vegetable oil 1/3 cups
White granulated sugar
1/2 cups of eggs 1
Salt 1/2 teaspoons of chocolate granules 3/4 cups.
Exercise:
Preheating oven 200C；; Prepare muffin cups with paper cups on them.
Sift the flour and baking powder together into a medium-sized container, add sugar, salt and chocolate, and mix well for later use.
Pour chocolate milk, vegetable oil and eggs into another container and mix well. Just break the eggs and don't send them away.
Add the wet material (3) to the dry material (2) and mix them all with a spoon.
Put the batter into the muffin mold, the paper cup is about 2/3 full, and bake for 2 0-2 5 minutes. You can test the looseness with a bamboo stick. /div