How to make Japanese confectionery, and what are the specialties of Japanese confectionery?

I'm in Japan right now, and I feel like we can't get used to eating those things...

Friends who like to eat sweets, they like to buy some dim sum to eat by themselves on weekdays, dim sum is actually divided into two kinds of Chinese and Western, Chinese dim sum is usually mung bean cake, pine cake, three knives, chicken cake, etc., these are more traditional Chinese dim sum, generally middle-aged and elderly friends, are more fond of eating these dim sum. The other is Western-style dim sum, such as egg tarts, tiramisu, etc.

Western-style dim sum is only popular in our country in recent years, but many young friends and children prefer to eat these Western-style dim sum, many parents for their children, generally will learn some Western dim sum practices, you may as well come to learn.

1.Egg tart process.

The process is as follows: Ingredients: 500 grams of flour, butter kilograms, granulated sugar, kilograms of eggs, kilograms of water.

1 kg of flour, 200 grams of eggs, appropriate amount of water.

Method:1Puff pastry: Mix 500 grams of flour with melted butter oil and rub it thoroughly into puff pastry.

2.Egg syrup: Add 750 grams of water to the kilogram of granulated sugar, burn it into syrup, add 750 grams of cold water and stir well, soak the kilogram of eggs into the syrup, and stir into egg syrup.

3.Billet making: 1 kg of flour and 200 grams of eggs, add water and knead until it is not sticky, then wrap the puff pastry, roll it out thin (about 1 cm thick) with a rolling pin, then fold it in half into four layers, and then roll it thin. This is repeated three times until it is rolled into a centimeter-thick skin.

4.Forming: Put the cake blank into the dish mold and scoop the egg slurry in.

5.Baking: Bake in the oven for about 13 minutes.

2.Fragrant garden taro rolls.

Ingredients: about 200 grams of wonton skin, about 350 grams of taro, 2 tablespoons of raisins, 2 tablespoons of honey.

Ingredients: Seasoning: teaspoon cornstarch, 1 2 tsp raw oil, 1 tbsp honey.

Method: 1. Peel and steam the taro, press it, add raisins and seasonings and mix well.

2. Sweep the corner of the wonton skin with water to make it easy to stick, put the taro filling (1) on the wonton skin, and wrap it into a small roll.

Boil three cups of oil in a wok, put down the taro rolls and fry them until slightly golden brown, drain the oil, arrange them on a plate, and pour honey on them.

If you prefer to eat sweets, or your baby likes to eat sweets, you may wish to learn to do some for them to eat, but eating too much sweets is not good for the body, so it is recommended that friends must pay attention to moderation when eating sweets.

Hello, no matter what kind of dim sum it is, there is a production process, and if you want to learn, it is faster to go directly to the cake shop to learn.

How to make confectionery. In the new manufacturing method, you can make it according to your desired taste, first prepare the ingredients and then adjust it according to the proportions.

Typical of the preparation method, I think you should pull some sugar in it or add the flour in it.

The production method of dim sum, click on the Internet to inquire about the production methods and methods of this dim sum, and you will make a delicious dim sum effect!

Japanese-style matcha.

The simple practice of dim sum is a common dish in kidney conditioning recipes, and you don't have to look at Japanese matcha dim sum** to learn, but how to make Japanese matcha dim sum is the best, follow the recipe to make this Japanese matcha dim sum.

Introduction: Every time you see exquisite Japanese sweets, you will have the urge to try them, but you often suffer from the fact that some ingredients are not easy to buy, and you can only be discouraged. Water malt is a commonly used ingredient in Japanese sweets, and it is transparent and viscous, so it is not easy to buy, so I didn't put it in this time. I feel that the color of the finished dim sum is a little dull, and if you add water, the malt color should be more beautiful and shiny.

I think it's ugly when it's done, but it's fun, let's send it, the taste is still good, and the faint matcha fragrance is faint. White kidney beans are also a common ingredient in Japanese confectionery and are used to make white bean paste. When I was buying white kidney beans in the supermarket, the salesperson asked me what I was for.

I said make dim sum. Probably the newly opened small supermarket is not often bought by people to buy this ingredient, and I rarely used it before, in fact, in addition to making snacks, white kidney beans are also a good choice for stir-frying vegetables or soup.

Ingredients: Ingredients: 20 grams of fertilizer (glutinous rice flour, water, caster sugar, water malt, condensed milk), 300 grams of white bean paste filling, 20 grams of water malt, a little matcha powder, a little water, 120 grams of red bean paste filling.

Japanese matcha confectionery method:

1. Soak the red beans overnight and cook them into red bean paste filling, see the matcha cake roll for the red bean paste method, the red bean paste filling needs to be sifted through the red bean paste, I directly smashed it into red bean filling, which is not as delicate as red bean paste;

2. Soak the white kidney beans overnight, pour them into a pot and add enough water to boil over high heat, and cook over low heat for one and a half hours;

3. Take out the white kidney beans and add water to the blender and stir them into a puree (I need to add water to stir in this mixer, and some do not need to add water, and the cooking time is shorter);

4. Pour the white bean paste into the pot and stir-fry over high heat until the soup is dry, add an appropriate amount of white sugar and a little salt, and continue to stir-fry until soft and fine

5. Add 50 grams of glutinous rice flour and 45 grams of water, mix well, squeeze into the boiling water with a piping bag, boil until it floats, then continue to boil for 3 minutes on medium heat, remove it, put it in a steel basin while it is hot, add 20 grams of caster sugar, 8 grams of water malt, 8 grams of condensed milk, and stir until it is glossy Q-shaped(The fifth step is the fattening method, which is often used in Japanese confectionery).

6. Take 20 grams of fertilizer, add 300 grams of white bean paste filling and mix well, add a little matcha powder and water, knead and mix well

7. Divide the white bean paste filling into 50 grams each, knead it into a droplet shape with a tip at the top and a width at the bottom, and then roll it into a thickness of about centimeters with a rolling stick and modify it into a leaf

8. Divide the red bean paste filling into 20 grams each, form an oval shape, and then wrap it in the white bean paste filling, and use a toothpick to draw out the leaf veins.

For the method, please refer to the "Encyclopedia of Japanese Cuisine".

Purple sweet potato balls.

Purple sweet potato is rich in fiber, which can promote intestinal peristalsis, clean up toxic substances in the human body and excrete them from the body, and keep the stool smooth. Moderate consumption by children can effectively prevent constipation.

Ingredients: 150g glutinous rice flour, 1 purple potato, appropriate amount of oil and soybean flour.

Method: 1. Put glutinous rice flour and sugar into a bowl, put an appropriate amount of warm boiled water and mix well, put a little cooking oil, and knead into a smooth dough.

2. After the purple potatoes are steamed, remove the skin of the purple potatoes and puree the purple potatoes with a spoon.

3. Shape the dough into small pieces, flatten them into a circle, put a small spoon of purple potatoes in the middle, wrap the purple potatoes, and roll them into round balls.

4. Wipe some cooking oil on the plate, arrange the purple sweet potato balls, and put them in the steamer to steam for 20 minutes.

5. Put it in the soybean flour while it is hot, roll it, let it cool and eat.

Honey glutinous rice lotus.

Lotus root contains mucus protein and dietary fiber, which has a certain spleen and antidiarrheal effect, can increase appetite, promote digestion, appetizing and other effects, but because lotus root is cold and cool, it should be eaten in moderation.

Ingredients: 2 lotus roots, 100g round glutinous rice, rock sugar.

Production: 1Soak the glutinous rice in water for three hours.

2.Wash and peel the lotus root and cut more than 2 cm from one end.

3.Put the lotus root in the bottle, put the small funnel in the lotus root hole, take the rice, put the rice, and keep inserting the rice down with a bamboo skewer. Fill it all up, close the cut lotus root in its original seal, and fix it with a toothpick.

4.Put the filled lotus root into the pressure cooker, add brown sugar, rock sugar, and red dates at the same time, mix it with water to submerge the lotus root, and simmer for 40 minutes.

5.Thicken with the water in which the glutinous rice lotus root is boiled. Take out the boiled glutinous rice lotus root and cut it into pieces and put it on a plate, and pour the sauce on top of the lotus root.

Nine exquisite Japanese pastry making methods, and **oh! Japanese-style.

Preparation of steamed and baked cheesecake: 1Dissolve the cream (30g) in a liquid form by heating it in water; 2.

Take a steel basin, add the cream cheese and milk and mix well until there is no lump; 3.After adding the melted cream, add the egg yolks and stir until smooth; 4.Take another glass basin, add the egg white and caster sugar in batches and beat until wet foaming; 5.

Add the foamed egg whites to the steel basin in batches, mix well, and then put them into an 8-inch fixed baking mold; 6.Put the baking tin in a baking pan and fill the baking sheet with cold water about 1 3 full; 7.Put it in the oven over 150 heat, 150 on the lower heat, and bake for about 60 minutes.