Beg! Authentic Hong Kong style desserts, snacks, and home cooked dishes

Pancake, the Cantonese transliteration of pancake, is a small rusk cooked in a frying pan with butter, and there are many different versions of the practice. Generally speaking, pancakes are made from unleavened flour and are considered to be quick baked breads, although some versions also use fermented flour to make them. Pancake is a favorite dessert of Westerners, but after being polished by Hong Kong people, it has become one of the classics of Hong Kong-style desserts.

Hong Kong people combine pancakes and mangoes perfectly, and every time they taste it, they sincerely admire the person who invented such a delicious combination, the sweetness of mango, the softness of cream, and the addition of Western-style crepes. After the creation and improvement of Hong Kong people, mango pancake has become a classic Hong Kong-style dessert.

Ingredients: 250 grams of milk, 30 grams of white sugar, 75 grams of low-gluten flour, four egg yolks (if the eggs bought at home are too small, five egg yolks are used), 15 grams of butter, an appropriate amount of golden diamond non-dairy cream, and 4 large Tainong mangs.

Method: 1. Add egg yolk and sugar and stir well.

2. Add milk and stir well.

3. Sift in the flour and stir gently, do not stir excessively.

4. Sift the batter, remember to sift it, so that you can get a delicate taste.

5. Add the melted butter and mix well.

6. Heat a non-stick frying pan over low heat, if it is not a non-stick pan, it is recommended to use a kitchen paper towel to stick a little butter and wipe the bottom of the pan. Scoop a spoonful of batter into the pan and turn quickly so that the batter spreads thinly on the bottom of the pan.

7. As soon as the batter is solidified, keep turning the pan to prevent the dough from battering. When the dough is bulging, use a toothpick to pick the edges of the dough, then lift the whole dough and put it back in the pan, if the dough can be shaken smoothly in the pan, it is cooked, otherwise continue to bake it over fire until it can shake.

8. Spread a piece of plastic wrap on the crust at the end of each cake to prevent adhesion, and cover it with plastic wrap to prevent the crust from drying out.

9. At this time, the filling begins, first beat the cream into a hard foam, peel and core the mango, cut off the four sides and form a square chunk for later use.

10. Take a piece of pie crust and lay it on a cutting board, spread a layer of whipped cream in the middle, and then put a piece of mango pulp in the middle of the cream.

11. In the end, it's like stacking packages, and it's just wrapped up with the filling. Refrigerate after cooking, and eat it again an hour later.

Tianjin Runyi Hong Kong-style dessert training center is afraid of harm.

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Hong Kong-style milk tea: Add black tea and bottled evaporated milk to brew!

Hong Kong-style dessert double skin milk double skin milk practice (good milk is the key) Ingredients:

1.Whole milk 170ml. (Note:.)

It must be whole milk, and carton milk in various Tetra Brik packs will do. Those so-called glass bottles of fresh milk are not recommended, because they are mixed with water, and those who do not believe can try to make two kinds of milk by themselves, and the effect is high. ）

2.One egg white.

3.a tablespoon of sugar.

4.One ordinary rice bowl and one large bowl for beating eggs.

Method:1Pour the milk into a small pot and steam until it is almost boiling, about 4-5 minutes.

2.Pour the milk into a small bowl and set aside to allow it to slowly curdle on its own. (That's why it's important to use whole milk.) ）

3.Combine the egg whites and sugar in a large bowl and stir well.

4.After the milk has cooled, that is, the milk skin has been relatively firm, use a toothpick to gently lift a small opening on the side of the milk skin, let the milk slowly pour out of the small mouth, and pour it into a large bowl. (Key point 1, keep the milk skin as intact as possible.) ）

5.Stir the milk and egg sugar mixture well and slowly pour it back into the rice bowl. (The key point of success or failure is 2, you must pour it slowly, so that the milk skin that was originally left in the bowl floats.)

Finally, cover the bowl with a layer of plastic wrap. (Key point 3, if there are bubbles on the surface of the mixture, it is necessary to get rid of it, the bubbles will affect the quality of the steamed double skin milk).

6.Put the mixture in a steamer with boiling water and steam for 10 minutes, stop the heat and let it simmer for another 5 minutes before taking it out. (The key point of success or failure is 4, this step of stuffiness cannot be saved, otherwise the skin knot is not good, and the taste is not smooth enough.) ）

Raw materials for milk jelly: milk, one hundred marshmallows, fruit method: 1

Pour the milk into the pan and heat 2Pour the marshmallow into the pan and stir to melt 3When the marshmallows are completely melted, turn off the heat and pour into a container for later use

After cutting the fruit into cubes, add an appropriate amount to a container with milk, and then put it in the refrigerator for 3 hours Ingredients: milk ice cream, green tea powder, Oreo biscuits, chocolate chips.

Method:1Mix the green tea powder with the milk ice cream;

2.Oreo cookies are crumbled and mixed with the ice cream from the previous step;

3.Sprinkle with chocolate chips and serve.

Hong Kong-style desserts are a representative of Hong Kong's trendy cuisine, which originated from the traditional Cantonese cuisine"Sugar water"It has become a school of its own through the innovation of Hong Kong people. It is not only the inheritance of history, but also the product of Westernization and innovation. Using fresh fruits, milk, and a variety of high-quality ingredients to make desserts that look and taste good, the biggest feature of Hong Kong-style desserts is the grasp of the taste of fruits.

Among them, fruits such as durian and mango, which are already very attractive in taste, can be boldly and innovatively used in sugar water desserts, which is the biggest advantage. For example, poplar branch nectar, fresh mango, red grapefruit, sago, etc., added to the snow bottom, fresh and refreshing, full of taste. Hong Kong-style desserts to:"Mango pancake and"Sugar sink desserts"The series stands out.

Hong Kong-style dessert is the product of the combination of Chinese and Western sugar water, which has evolved many times, and the representative of it is the poplar branch nectar. Hong Kong-style sweets are rich in varieties and different tastes, but they are all loved by the locals, and the most popular ones are the following: milk stewed eggs, double skin milk, mango sago dew, poplar branch nectar, mango white snow black glutinous rice sweet and so on.

Hong Kong-style desserts are evolved from Cantonese sweet water combined with Western-style desserts, and there is an obvious difference, that is, the taste of Chao style is stronger, and the taste of Cantonese style is lighter. And the solubility of sugar is also the sweetness of Chaozhou. Cantonese-style desserts (sweet soup) generally pay more attention to curative effects, for example, they cook sweet soup for the sake of moisturizing and warming, but the sweet soup of the hipsters is generally only for snacks, and they are just happy to enjoy the stomach.

It is not moist, it is not supplemented, and it is not particularly lingering. Therefore, the mung bean soup in Chaozhou, for mung beans, as long as they are boiled to a slight "flowering", they can be eaten with sugar. When the weather is hot, there are no contraindications even if you are pregnant.

However, the people of Guangfu do not eat mung bean porridge lightly, and they must burn the mung beans until the sand rises, and they must also mix medicines such as Guangpi, so as not to be too cold. Even so, people who are generally a little weaker, or who think they are weak, still don't appreciate it when they see it.

If you want to learn how to open a store on your own, it is best to go to a formal training place to learn sweets, and you will definitely be able to learn it by yourself step by step according to the teacher's teaching method. Learning desserts is a short-term training, generally a month, and a few thousand yuan in the short term.

Learn this tall dessert, receive a lot of fans, hurry up.

Hehe, you can't open a dessert shop with these. You might as well go to the school in Guangzhou to learn.

It's better to find a dessert brand to join.

1. Prepare eggs, pure milk, sugar, mango, honey and almonds. Beat the eggs into a liquid egg and prepare the milk.

2. Add 2 tablespoons of sugar to the egg mixture, beat well and wait for 3 minutes to allow the sugar to fully dissolve, and filter the beaten egg mixture through a sieve once.

3. Pour the milk into the egg mixture, stir in one direction until even, and let it sit for 3 minutes to allow the two liquids to dissolve.

4. Then filter the milk and egg mixture through a sieve once, and slowly pour the filtered milk and egg liquid into the bowl.

5. Cover the surface of the bowl with plastic wrap and prick a few small holes on the surface with a toothpick. <>

6. Prepare diced mangoes and almonds. Put cold water in the pot, put the bowl in the steamer and close the lid. Steam over medium-high heat for 15 minutes, tear off the plastic wrap, and finally arrange the diced mango and almonds.

Introduction

As a representative of Hong Kong-style desserts, it was first known to the outside world through various Hong Kong movies and TV dramas, and was the first to spread to other regions. The special texture of the milk after crusting is made into a pudding-like shape using a unique method, while maintaining the flavor of milk and eggs.

Hong Kong-style dessert double skin milk.

Method

Double skin milk raw materialoneA large bowl of milk (about 400ml), two egg whites, two spoons of white sugar (or condensed milk without sugar, which will be more fragrant and pure).

1. Pour the milk into the pot and boil it first, and then pour it into a large bowl, at this time, you can see a layer of wrinkled milk skin on the surface of the milk.

2. Put two egg whites and two spoonfuls of sugar in an empty bowl, stir well until the sugar is dissolved.

3. After the milk is slightly cool, use chopsticks to puncture the milk skin, then slowly pour the milk into a large bowl with egg whites, stir well, and then slowly pour back the large bowl with milk skin along the edge of the bowl, you can see that the milk skin will float on its own.

4. Finally, put the milk into the pot and steam it for about ten minutes, pierce it from the middle with chopsticks, and if there is no milk flowing out, it means that it is all condensed, and the Hong Kong-style dessert double skin milk is made.

Introduction

Although sago is not the first of its kind in Hong Kong, mango sago is indeed spread through Hong Kong-style desserts. Through the simple combination of mango and sago, the natural edible value of the fruit is obtained.

The ingredients of poplar manna include sago, mango, grapefruit, coconut water, etc.; Sago has the effect of strengthening the spleen, tonifying the lungs, dissolving phlegm, and has the effect of treating spleen and stomach weakness and indigestion. Simi is also loved by ladies for its beauty effects; Mango has antimicrobial <>

Anti-inflammatory, mango contains mango ketoacid, isomango alkyd acid and other triacetic acid and polyphenolic compounds have the effect of preventing cancer and anti-cancer, mango can also remove phlegm and relieve cough, reduce cholesterol, is a fruit with high nutritional value; Grapefruit contains valuable natural vitamin P, rich in vitamin C and soluble fiber, which is indispensable to people's menus. The overall taste of poplar manna can be described as both sweet and sour.