How to make dessert delicious and simple?

Today, I share 16 kinds of dessert practices, namely fairy bean cake, Xuemei Niang, Yangzhi Ganlu, doughnut, fruit glutinous rice paste, minced meat, double skin milk, Oreo bran cup, strawberry hug roll, strawberry snowflake crisp, bean paste muffin, pineapple cake, snowballing, peach blossom crisp, Explosicum Fun Duo Duo, minced meat green ball. Many of these desserts used to be online celebrity desserts, and selling them at stalls will be very popular.

First, fairy bean cake

Ingredients:150g low-gluten flour, 30g corn starch, 50g powdered sugar, 20g milk, 40g corn oil, 2 eggs, 250g purple potato and 80g mozzarella cheese.

Operation steps 1: peel the purple potato, cut it into thin slices, put it in a steamer, and steam it in the steamer for 20 minutes.

2. Put two eggs in a bowl and break them. Add 30g of powdered sugar and 40g of corn oil, stir by hand until the sugar melts, then sift in 150g of low-gluten flour and 30g of corn starch, knead into a smooth dough, cover it with plastic wrap, and put it aside for a while.

3. After the purple potato is steamed, add 20g of powdered sugar, press it into purple potato paste with a fork, add 20g of milk, and press it evenly with a fork.

4. Pour a small amount of oil into the pot, add the purple potato paste, stir-fry until the purple potato paste becomes sticky, and put it in a bowl to cool.

5. Proofing the dough into strips, dividing it into 20g, rounding it for use, and dividing the purple potato paste into 20g.

6. Pick up a purple potato paste, flatten it in your hand, wrap it in a proper amount of mozzarella cheese, and put it aside and knead it into a ball.

7. Take a portion of dough and flatten it in your hand, and wrap it with purple potato cheese balls.

8. Knead your hands into smooth balls and put them on the panel. Press each face repeatedly and arrange them in a square.

9. Pour the oil in the pan, brush it evenly, then put the fairy bean cake in turn, fry the bottom and then turn it over to fry the other side, until the colors on all six sides are deepened, and you can go out of the pan.

Second, Xue Meiniang.

Ingredients: glutinous rice flour 150g, corn starch 30g, fine sugar 50g, milk 180g, butter 25g, whipped cream 200g, fine sugar 18g, fruits and Oreo biscuits.

Operation steps 1: put 100g glutinous rice flour, 30g corn starch and 50g sugar into a bowl and stir evenly, then add 90g milk and stir evenly, then add 90g milk and stir until fine.

2. Sieve the batter into a bowl or dish with a sieve, cover it with plastic wrap, and stick a few holes with a toothpick.

3. Boil water and steam 15 minutes or so until the batter becomes transparent and there is no white part.

4. Prepare 50g glutinous rice flour and fry it into cake powder.

5. After the dough is steamed, tear off the plastic wrap, put the butter while it is hot, press the butter by hand until the butter melts, then knead the dough, and be sure to knead it while it is hot until the butter is absorbed by the dough.

6. The kneaded dough has good toughness, and it will not break after being pulled for a long time, and the dough made of such dough is not easy to break. Put the kneaded dough into a fresh-keeping bag to prevent it from drying.

7. 200 grams of cold whipped cream, add 18 grams of sugar, beat it evenly with an egg beater at high speed, and put it into a paper bag for later use.

8. Divide the pastry dough into 30g pieces, sprinkle some cake powder on the silica gel pad, put a small piece of dough on the cake powder, and roll it into thin slices with a rolling pin.

9. Put the crust into a semi-circular bowl, first squeeze a layer of cream, put a piece of fruit, then squeeze a circle of cream, wrap the cake bag and remove the excess.

10, buckle a paper tray, turn it over as a whole, pick up the mold, and a snow-white and round snow maiden will be ready. After all is done, put it in a plate and refrigerate for more than half an hour.

Third, Yang Zhi Mana

Ingredients: 3 mangoes, 65,438 grapefruit +0/4, 65,438 coconut juice+000g, 50g sago, 20g sugar.

Operating steps 1. First, boil sago, add some water to the pot and bring to a boil. After boiling, add sago and cook for about 15 minutes.

2. When the sago color becomes transparent and there is a little white core in it, turn off the fire and stuffy for another 20 minutes.

3. Next, cut the mango, cut the mango from the middle along the mango core, cross the pulp, and cut the mango meat with a knife. Grapefruit is cut in the middle to expose the pulp, and the pulp is torn off along the texture of the pulp.

4. When sago is completely transparent and there is no white stone, take it out and put it in cold water. Sago will not stick together after cold water.

5. Cut the mango and leave a few large pieces of pulp as decoration. Put all the rest into the cooking machine, pour coconut juice, then add sugar, turn on the switch to break the pulp, and mix mango juice and coconut juice evenly.

6. Put the cooked sago into a bowl, pour in the beaten mango coconut juice, stir well with a spoon, put a few mangoes on it, and finally put some grapefruit pulp for decoration.

7. Yangzhi Ganlu is ready, and it tastes particularly good when it is refrigerated. Icy coconut mango with crystal Q playing sago, sweet and refreshing, very delicious. Yangzhi manna is simple, especially pleasant when it is hot.

Fourth, donuts

Ingredients: 250g flour, 25g sugar, 3g yeast, egg 1 piece, 20g oil, 2g salt, and milk130g.

Operation steps 1, add 25g sugar, 1 egg, 2g salt and 3g yeast to 250g flour, pour in milk and stir with chopsticks.

2. Stir into flour wadding, add oil, and then knead the dough. Sprinkle dry powder on the panel to prevent sticking, put the dough on it, and knead the dough with your palm. The dough will become smoother and smoother.

3. Knead until the surface is smooth and non-sticky, put it in a pot, cover it with plastic wrap, and put it aside for fermentation.

4. Ferment to twice the size, transfer to the panel, press and exhaust with the palm of your hand, knead into uniform strips, and then divide them into 10 portions.

5. Make smooth dough, cover it with plastic wrap and relax for 15 minutes. After relaxation, knead the dough into small cakes, and then put the cakes back in place for secondary fermentation to the size of 1.5 times.

6. After the cake is finished, put it on the table, dip your finger in the dry powder, insert it in the middle of the cake, and then turn your finger hard in one direction, so that the hole in the middle of the doughnut comes out.

7. The oil temperature in the pot is 30% hot. Put the green donuts in the pot, don't turn them over in a hurry, and don't press them with a shovel. Let the doughnut float on the oil surface, and fry it slowly over low heat to prevent the bottom of the doughnut from turning over after discoloration, and then fry the other side. You can fish it out if the sides change color.

Five, fruit glutinous rice paste

Ingredients: glutinous rice flour 150g, corn starch 30g, milk 2 10g, sugar 45g, melted butter 20g, and coconut.

Operation steps 1: add glutinous rice flour, corn starch and sugar into the bowl. While stirring, pour a small amount of milk in several times. When all the milk is added, stir the glutinous rice flour paste evenly without particles by egg pumping, then add the melted butter and stir it by hand until it is completely blended.

2. Prepare a shallow dish, pour in glutinous rice flour paste, cover it with plastic wrap, punch holes with toothpicks to exhaust, put it in a steamer, steam it for about 15 minutes after SAIC, take it out of the steamer after steaming, tear off the plastic wrap, and air it slightly until it is not hot.

4. Prepare fruit for the sandwich during cooling. I use mango and red pitaya to cut the fruit into large pieces for later use.

5. Scrape the cold glutinous rice dough off the baking tray with a scraper.

6. Knead the glutinous rice dough with gloves. After kneading, it will be more elastic and smoother. Take a small piece from the kneaded glutinous rice dough, the size depends on the size of the cut fruit, as long as it can wrap the fruit. Roll it flat with a rolling pin, wrap it with fruit pieces, pinch it tightly, and gently circle it.

7. Put it in coconut milk and roll it around. Put it all on the plate. Full of coconut juice, soft waxy Q shell, wrapped in fresh fruit.

Six, meat floss Beckham

Ingredients: 4 eggs, 60 grams of powdered sugar, 60 grams of milk, 55 grams of oil, 90 grams of low flour, appropriate amount of salad dressing, and appropriate amount of dried seaweed.

Operation steps 1: separate the egg whites and yolks of four eggs, put the egg whites into an oil-free and water-free egg beating basin, and put the yolks into another basin.

2. Break the egg whites at high speed and add powdered sugar in three times. When the egg white is resistant, the wrinkles are clear and do not disappear. When the egg is lifted and its head is short and sharp, it will be sent.

3. Add 60 grams of milk and 55 grams of corn oil to the egg yolk, sieve 90 grams of low-gluten flour, and stir at low speed with an egg beater until there is no dry powder.

4. Mix the egg white and egg yolk paste evenly for three times and stir with a scraper. Don't stir too much.

5. Pour the cake paste into a square baking pan, put oil paper under the baking pan to prevent sticking, scrape it flat with a scraper, shake off bubbles on the table, and bake in the oven 170℃ for 20 minutes.

6. Take out the oiled paper and put it on the drying net to cool. Cut the cake into many small circles with a circular mold with a diameter of 7 cm.

7. Pick up a round cake, squeeze a circle of salad dressing in the middle, then stick one piece and two pieces together, squeeze a circle of salad dressing on the side, smooth it with a spatula, and then floss it on the plate. Roll a circle of floss around the side.

8. Roll it evenly and put it flat on the plate. Squeeze a layer of salad dressing on it and smooth it with a spatula.

9. Turn it over and press it by hand to make the surface covered with floss, then apply salad dressing on the other side, turn it over and press it to stick a layer of floss.

Seven, double skin milk

Ingredients: 500 grams of pure milk, 30 grams of whipped cream, 30 grams of sugar (increase or decrease according to taste), 3 egg whites, and appropriate amount of honey red beans.

Operation steps 1: First, pour the milk into the milk pan, add the light cream and sugar, and cook slowly on low heat. Turn off the heat when bubbles appear.

2. Put the boiled milk into a bowl, then put it aside to cool, and a layer of milk skin will be formed on the surface of the cooled milk.

3. After knotting the milk skin, gently open the milk skin with chopsticks and pour all the milk below into a big bowl. Don't dump all the milk, leave some convenient skins floating on the bottom.

4. Stir the egg white with chopsticks, then pour the egg white into the milk and stir by hand. Sift the mixture of milk and egg white, and the taste will be more delicate after sieving.

5. Slowly pour the sieved milk and egg white liquid back into the milk bowl. This step must be poured slowly from the edge of the bowl to avoid damaging the milk skin on it. Slowly, the milk skin will float on the liquid surface.

6. After all the water is poured, cover it with high-temperature plastic wrap and put it into a steamer. The water in the steamer should be boiled in advance. Cover the pot and steam on low heat 10 minutes. Steam for a long time and the taste will get old.

7. Take it out after steaming and tear off the plastic wrap. The heat is just right. After steaming, the upper and lower layers of milk skin are particularly smooth and tender, and a proper amount of honey red beans are placed on the surface.

Eight, Oreo bran cup

Ingredients: cold whipped cream 150g, sugar 15g, Oreo biscuits 1 box (these are the quantities for making two cups).

Operation steps 1: firstly, take out Oreo biscuits and separate them from the middle, then scrape off the cream on the surface of the biscuits with a small scraper, only keep the biscuits, put the biscuits into a self-sealed bag, break the biscuits into small pieces with the end face of a rolling pin, and then roll the biscuits into biscuit crumbs with a rolling pin, so as to be as thin as possible without leaving large particles. After rolling, pass through the sieve, and the biscuit crumbs will be very delicate.

2. Weigh 150g cream, then weigh 15g sugar, pour all the sugar into the cream and stir at high speed.

3. Beat until the cream is thick and slightly textured, then turn the whisk to low speed and slowly beat until the cream texture is clear and the whisk has resistance. Hold the cream short and sharp on the head of the whisk, and the cream will be beaten.

4. Put the whipped cream into the paper bag and seal it. Cut a small hole in the bottom.

5. Prepare a few small cups for cakes, or transparent glasses or plastic cups.

6. Squeeze a circle of cream along the bottom with a piping bag, then spread a layer of Oreo biscuit crumbs with a spoon, flatten the back of the spoon as much as possible, squeeze a circle of cream, and then spread a layer of Oreo biscuit crumbs. So a layer of cream, a layer of biscuit crumbs, until the small cup is full, the top layer is covered with biscuit crumbs, and compacted. Cover it and put it in the refrigerator. Refrigerate for an hour, and the cookies will regain moisture. After the cream is solidified, you can eat it.

Nine, strawberry hug roll

Ingredients: 2 eggs, 40 grams of low-gluten flour, 20 grams of milk, 20 grams of corn oil and 35 grams of fine sugar.

Operation steps 1: First, make the crust into a part of the roll, and separate the egg white from the yolk.

2. Squeeze the lemon juice into the egg white, turn on the eggbeater at high speed, and add the sugar three times. The first time is the time to catch fish's eyes, the second time is the time to be white and delicate, and the third time is the time to have lines. Send the egg white to dry and foam, that is, when it is lifted and the egg head is short and sharp.

3. Pour the milk and corn oil into the egg yolk, sift in the low gluten powder, stir the dry powder with an egg beater, and then stir at low speed until it is even without dry powder, without excessive stirring to prevent gluten.

4. Add 1/3 egg white to the egg yolk, stir well, then add 1/3 egg white, stir well, and finally add the remaining egg white, and stir well quickly in the same way.

5. After stirring evenly, pour the cake paste into the paper bag, then turn around and squeeze into the baking tray. The baking tray is lined with oil paper to prevent adhesion. The diameter of the circle is about 8 cm.

6. After all squeezed out, put it into the middle layer of the preheated oven and bake at 160℃ 15 ~ 20 minutes. If baked for a long time, the crust will crack easily. After baking, the surface is slightly colored, take it out immediately, put the oiled paper on the drying net to cool, and take the cake paste off the oiled paper after cooling. If you don't use it immediately, remember to put a fresh-keeping bag to seal it to prevent it from drying and cracking.

7.180g of light cream, add15g of sugar, and beat well with an egg beater at high speed. Cream must be refrigerated in the refrigerator.

8. Put this big 6-tooth mounting mouth in a mounting bag, twist it to prevent the cream from leaking out, put the mounting bag in a measuring cup, and add the whipped cream.

9. Fold the cake slice in half, squeeze a piece of cream in the middle and put the strawberry pieces on it. Squeeze a layer of cream by writing the number 3, and finally decorate it with 1/4 strawberry pieces, and a hug roll is made.

Ten, strawberry snowflake crisp

The ingredients are 400g of marshmallows, 350g of Gifford biscuits, 0/00g of nuts, 0/00g of dried raisins and cranberries, 50g of dried strawberries, 0/00g of milk powder and 80g of butter.

Operation steps 1: Pour all the butter into a non-stick pan, slowly melt it with low fire, then pour all the cotton candy, turn on low fire, and flan it to melt the cotton candy, so that it is heated evenly. The temperature of the melted cotton candy should not be too high. Just make sure that the marshmallows have just melted and won't be boiled into syrup. After melting, marshmallows are white and in this cotton-like state. Cooked for a long time will turn yellow.

2. After the marshmallows melt, pour in the milk powder, then turn on a small fire and stir with a spatula until all the milk powder is mixed into the marshmallows.

3. Add biscuits, cooked peanuts, cranberries, raisins and dried strawberries to the melted marshmallows, and put on gloves to mix all the ingredients evenly.

4. In the process of stirring, the cotton candy will have a long drawing, which is the best state. If it breaks when pulling, it is inelastic, that is, the temperature of melting cotton candy is high.

5. After stirring evenly, scoop up all and transfer to a baking tray filled with sieved milk powder. Smooth it slowly with your hands. Pay attention to fill the four corners. You can also find a rolling pin to flatten it gently and sieve a layer of milk powder on the surface. The milk powder is evenly screened and has some thickness, so it will have the texture of snowflakes and taste more fragrant. After screening, put it in a cool place and let it cool thoroughly to set the marshmallows.

6. After cooling, cut it into the desired size with a knife. Be sure to wait until it is cold before cutting, or the marshmallows will stick. The baking tray I used was a 28 cm square tray. This formula is just a whole tray, which can be divided into 8×8***64 pieces and weighs about 2 kg. According to the size of the baking tray, the thickness is about 2 ~ 3 cm, and it should not be too thin.

Eleven, red bean paste muffins

Ingredients: sticky rice flour 180g, glutinous rice flour 60g, water 120g, sugar powder 30g, and appropriate amount of red bean paste.

Operation steps 1: Pour all sticky rice flour, glutinous rice flour and sugar powder into a large bowl, stir them evenly with chopsticks, and then start adding water, stirring in one direction while adding water until the powder is stirred into large particles.

2. Squeeze the large particles smaller by hand, and stir them while kneading until the powder becomes such a state that it will agglomerate when caught and will disperse immediately after kneading.

3. Find a big screen, pour the powder into the screen and pass through it. The screen is so delicate and even.

4. At the end of screening, press the remaining larger particles in the powder screen by hand and pass through the screen while pressing, and finally all particles are screened.

5, brush oil in the container, the bottom and side to brush evenly. Fill the sieved powder with a spoon, spread it to about one-third of the height of the container, and then gently smooth it with a spoon.

6. Put it on a steamer, steam it after SAIC 15 minutes, and let the powder steam for molding first. After molding, the powder will stick together and be taken out of the steamer.

7. Spread a layer of bean paste on it, flatten it with a spoon, and then spread a layer of sieved powder until the container is covered. After flattening with a spoon, put it in a steamer and continue steaming for about 20 minutes, so that the muffins are completely steamed.

8. Take it out with gloves after steaming, then cover the chopping board on the container, turn it upside down, gently pick up the container, and the muffin can be demoulded.

9. After a little cooling, cut the bean paste muffin with a knife and put it in a plate to eat.

Twelve. Pineapple tart

Operating steps 1. To make pineapple stuffing, pineapple 1000g, butter 15g, maltose 100g and rock sugar 50g are needed.

2. Cut the pineapple in half from the middle, cut off the hard core in the middle, and put it into a cooking machine to make mud.

3. Chop the pineapple meat with soft edges and put it in a large bowl, so as to keep the pineapple fiber, and pour the mashed pineapple core into the pineapple meat.

4. Put all the pineapple meat into gauze and squeeze out pineapple juice.

5. Put the squeezed pineapple meat into a non-stick pan, stir fry over medium heat, add rock sugar and stir fry until the rock sugar melts, or use white sugar or white sugar.

6. Stir fry until the pineapple meat is soft and the soup is dry. Add maltose and stir fry. With maltose, the pineapple stuffing will become very thin, and then stir fry. Stir-fry for a while, and then add the butter when the color becomes darker. Then stir fry. When the stuffing is lumped, take it out, put it in a bowl and let it cool. It will be a little soft when it is hot and hard when it is cold.

7. Let's prepare pineapple cake. First, prepare all the materials: butter 100g, eggs 1 piece, sugar powder 30g, salt 1g, low-gluten flour 150g, and milk powder 25g.

8. Butter softens at room temperature until it can be gently squeezed by hand. Beat with an egg beater, then add salt and powdered sugar, stir with a spatula, and beat with an egg beater at high speed until the butter turns white and the volume expands to twice.

9. Add half of the egg liquid, beat the eggs and butter evenly with an egg beater, then add the other half of the egg liquid, and then send it at high speed until the egg liquid and butter are completely mixed, sieve in the low powder and milk powder, then stir with a scraper, put it in a fresh-keeping bag and put it in the refrigerator for one hour to relax the dough.

10. Divide the cooled pineapple stuffing into 12g, and then divide the loose dough into 18g. The pineapple cake mold I used was 30g, and the ratio of skin to stuffing was 1.5: 1.

1 1. Take a small dough and flatten it in your heart, add pineapple stuffing, put it in a mold and flatten it gently by hand, filling the four corners as much as possible. Then turn the mold over and shake it a few times, and the two sides will be flat. If there is a mold, it can be flattened directly.

12. After shaping with a mold, put it in a baking tray, oven 160℃ fire, preheat it in advance, put pineapple cake in the oven and bake it in the middle layer for 15 minutes, then take it out of the oven and turn it over as a whole, so that the upper and lower surfaces of pineapple cake are heated evenly and are not easy to crack. Turn it all over and bake it in the oven for 10 minutes until the surface turns golden yellow.

13. Take out the baking tray to cool, and then take out the mold.

Thirteen, snowballing usury

Prepare 250 grams of glutinous rice flour, 50 grams of corn starch, 350 grams of water, 30 grams of sugar, appropriate amount of cooked soybean flour and appropriate amount of bean paste.

Operation steps 1: First, pour all glutinous rice flour into a large bowl, and then add corn starch and sugar. Then add water, and add a small amount of water several times while stirring.

2. Stir until the glutinous rice flour and water are completely mixed without dry powder, showing a viscous and slightly flowing state. In this state, the taste of snowball is softer than that of Q-bomb.

3. In a shallow bowl, put a piece of plastic wrap to prevent sticking, pour the mixed glutinous rice flour paste into the bowl, and then shake it gently.

4. Put the bowl filled with glutinous rice flour paste into the steamer and cover the lid. Steam in a steamer for 20 minutes. After steaming, take it out of the steamer and put it aside to dry until it is not hot.

5. Take the glutinous rice dough out of the bowl and tear off the plastic wrap upside down. The plastic wrap is a little sticky when it is torn. Just gently tear it off.

6. Wear disposable gloves to prevent sticky hands and cut the dough in half. Sprinkle a small amount of bean flour on the table, spread it evenly, put a portion of glutinous rice balls on the bean flour, then sprinkle a layer of bean flour, spread it evenly, roll the glutinous rice balls flat with a rolling pin, add a proper amount of bean flour while rolling, turn it over for a while, and roll it on the other side until the dough is rolled into a big cake and the surface is evenly covered with bean flour.

7. Squeeze some bean paste, then smooth the back with a spoon, so that the bean paste can be evenly spread on the bread, leaving a proper gap at the edge.

8. Roll up the bread slowly from one side, and gently press the edge to ensure that there is no gap. Roll it up, turn it over and add some bean flour.

9. Finally, cut the bean noodle roll, two ends can be cut off, and the rest can be cut into even sections. There is a clear boundary between glutinous rice balls and bean paste, which will harden after being eaten on the same day, overnight or refrigerated.

Fourteen, peach blossom crisp

1, make the oil skin first. Pour all 150g medium gluten flour on a silica gel pad, add 15g powdered sugar and 50g lard, lower the middle of the flour, add a small amount of water several times, grasp it with your hands while pouring, then gather it with a scraper, and knead it into a ball with your hands.

2. After kneading into a ball, push the dough forward with your palm, then scrape it back with a scraper, then push it forward and scrape it back. After repeated searching for fifteen or twenty times, the dough gradually becomes smooth and lumpy, and when the dough can be pulled out of the film, the oil skin is kneaded.

3. Knead the oily dough into a cylinder, put it in a fresh-keeping bag and refrigerate for one hour. In the process of proofing, gluten will become more and more stable and the extensibility of oil skin will be stronger.

Let's make cakes. Put120g low-gluten flour on a silica gel pad, add 60g lard, press it into a ball with the palm of your left hand, and scrape it with a scraper with your right hand. Drop three drops of red velvet essence when there is no dry powder, or use monascus powder or beetroot powder instead.

5. Knead the red velvet evenly, pick it up and put it into a fresh-keeping bag, and put it flat in the refrigerator for refrigeration.

6. After one hour, take out the oily dough and start to divide the dough. Oil skin is divided into 28g/ piece. Knead into a small dough and set it aside. Cover with plastic wrap to prevent the surface from drying out.

7. Divide the cake again. Divide the cakes into 18g/ block, and knead them into balls for later use. The recipe of pastry can be divided into 10 parts.

8. Pick up the oil skin, flatten it with the palm of your hand, wrap it in the dough, push the dough up with a tiger's mouth to make it tighter without air, and then pinch it tightly.

9. After kneading, put your neck up on the table, gently flatten it, and roll it up and down from the middle with a rolling pin. Don't roll too hard to prevent the skin from breaking.

10, rolled up from top to bottom when it grows. Roll it up, close it, cover it with plastic wrap and relax for 20 minutes.

1 1. After relaxing, pick up a portion of dough, close it, flatten it with your palm, roll it out from the middle with a rolling pin, roll it out from top to bottom, put it aside and cover it with plastic wrap, and relax for 20 minutes.

12, the cake is divided into16g for the last time, and the dough is made into balls for later use. You must use oil bean paste for bean paste, which was introduced in previous issues.

13, after the dough is loose, take one portion, close it, and pinch both ends in the middle.

14, flatten it by hand, turn it over and roll it into pancakes with a rolling pin. Then turn it over and put the bean paste ball in, pinch it tightly, then turn it over and flatten it with your palm.

15. After flattening, divide the bread into five parts with a knife, leaving about one centimeter in the middle. Don't cut it. Pinch the two ends of each arc to the middle to shape the petals.

16, and then draw three lines on the petals with a knife, so that the shape of the flower is ready.

17. Put the prepared blank into the baking tray, pad the baking tray with oil paper, and finally put a little egg yolk liquid as the flower center, sprinkle black sesame seeds as the flower center, and the peach crisp blank is all ready.

18, preheat the oven in advance 170℃, bake the middle layer for 25 minutes, and cover it with tinfoil when baking for about 10 minutes to prevent over-coloring.

Fifteen, Explosicum is very interesting.

Material formula: 75g of salt-free butter, 50g of sugar powder, low-gluten flour 100g, 60g of corn starch, 20g of cocoa powder, 60g of egg liquid, 30g of chocolate coins and 50g of high-temperature resistant chocolate beans.

Operation steps 1, 75g of butter is softened at room temperature, poured into a basin, and 50g of powdered sugar is added. Fine sugar can also be used. Butter and powdered sugar are stirred at low speed with an egg beater, and butter is not beaten, so biscuits are not brittle after beating.

2. Add 1 beaten egg liquid in three times, and mix the egg liquid and butter evenly with an egg beater. Then sift in100g of low-gluten flour and 60g of corn starch.

3. Sift in 20 grams of cocoa powder, and finally put in 30 grams of chocolate beans, leaving 20 grams of chocolate beans for final decoration. Use a scraper to mix all the materials into a floccule, and then knead them into a ball.

4. Knead into a hard dough, so that the biscuits made are crisp and chewy.

5. Next, divide the dough into 30 grams and round it with both hands.

6. After all the dough is made, pick up a dough and flatten it in the palm of your hand, press out a groove in the middle, put a chocolate coin in the middle of the groove, then wrap it up and put your hands together. Finally, gently flatten it with your thumb and put it on the baking tray with the convex surface facing upwards. The bottom of the baking tray is padded with oil paper to prevent sticking.

7. Wrap all the dough in chocolate, flatten it in the same way, then put it in a baking tray and decorate each biscuit with a few high-temperature resistant chocolate beans.

8. Bake in the oven 170℃ 15 ~ 20 minutes, and you can get out of the oven. Bake the soft ones for a while, and bake the hard ones for a while.

Sixteen, meat floss youth league

Operation steps 1: First, prepare the stuffing of green balls, and prepare sweet salad dressing 150g, golden pine 200g and salted duck egg yolk 10.

2. Steam the raw salted duck egg yolk in the pot for about 15 minutes, and steam until the oil turns pale yellow.

3. Take it out and pour it into a big bowl and crush it with a fork. Pour the crushed salted egg yolk into a basin, add minced meat and salad dressing, mix well and stir into balls.

4. Prepare the skin of the green ball. The raw materials used in the crust are: glutinous rice flour 200g, wheat green juice 170g, sugar 30g, oil 10g, flour 60g and boiled water 100g.

5. Pour 60 grams of dry powder into a bowl, and pour 100 grams of boiling water several times. The dry powder will become transparent after scalding with boiling water, and then you can start rubbing until there are no dry powder and particles.

6. Find a bigger bowl and add glutinous rice flour, sugar and oil, corn oil or lard. Finally, add the wheat green juice. Authentic youth league uses wormwood juice, which is seasonal and hard to buy. Many people can't get used to the smell of wormwood. So I can buy ready-made barley green juice instead, or I can squeeze my own spinach juice. After beating, add the steamed dough and knead it into a smooth dough. The dough cooked by glutinous rice flour is more elastic and not easy to crack. The mixed dough is light green, which will become darker when steamed.

7. Divide the salted egg yolk stuffing into 25g portions. Then divide the dough into 30 grams, and cover the separated dough with plastic wrap to prevent air drying.

8. Take a portion of dough, indent the shape of the bowl with your thumb, put in the stuffing, press it with the thumb of one hand while turning, tighten the edge with the other hand, and then round it with your hand, and a green ball will be wrapped.

9. Put it into the steamer in turn, with a steaming pad or oil paper at the bottom to prevent it from sticking to the pot. Cover and steam in boiling water for 8 minutes.