Is there an easy way to make your own sweets or pastries?

1. Add water to the peeled mung beans and soak them for 8 hours, during which the water is constantly changed.

2. Steam the soaked mung beans in a steaming oven for 28 minutes until the mung beans are fully cooked.

3. Pour the steamed mung beans into a sealed bag and press them into a delicate mung bean puree with a rolling pin.

4. Pour the mung bean puree into the Qianzhi large wok, add caster sugar, butter and milk, heat over low heat, and stir them well. In fact, it is just a good mix, because there is no moisture, and there is no need to fry it.

5. Finally, add the chopped dried cranberries and mix well.

6. Pour the fried mung bean puree into a large bowl to cool slightly, and prepare the red bean paste with the filling.

7. Next, divide mung bean paste and red bean paste. I made 30g of mung bean puree, 10g of red bean paste, and a total of 32 of the recipes.

8. Take a mung bean puree, flatten it after rounding, wrap it in red bean paste, and then roll it round. The technique is the same as wrapping mooncakes.

9. After all the processing is done, come to the mold. This time, I used a 50g roaster mooncake mold. Shape the mung bean cake slightly into an oval shape, put it in the moon cake mold, gently press the bottom, flip the moon cake mold, press it vertically, and slowly push it out.

A beautiful mung bean cake is ready.

10. Mung bean cake tastes better after being refrigerated in the refrigerator.

Beijing-style specialty snacks are, and the most common traditional snacks are "eight large pieces" and "eight small pieces".

The name of eight different pastries.

The big eight pieces are: 1. Flip the hair cake, 2. Big roll cake, 3. Big oil cake, 4. Butterfly roll, 5. Crisp, 6. Fat cake, 7. Champion cake, 8. Seven star Dianzi.

The small eight pieces are one size smaller than the big eight pieces: 1. Fruit tart, 2. Small roll crisp, 3. Small peach crisp, 4. Small chicken fat cake, 5. Small screw crisp, 6. Salty dianzi, 7. Jujube flower, 8. Pit face. The latter four are the most popular with small children.

In particular, jujube flowers are twisted into petals with jujube mud, which is very beautiful.

In the old days, Beijingers had to bring gifts when visiting relatives and friends, and paid attention to giving "Beijing Eight Pieces", that is, "Big Eight Pieces" and "Small Eight Pieces". This was originally an indispensable gift and ornament for the wedding and funeral ceremonies of the royal family of Qinghu and daily life, and later the recipe was passed on to the people from the imperial dining room. Its main ingredients are white flour, sugar, lard, honey and various fruit seeds.

The so-called "eight pieces", that is, eight kinds of dim sum, generally have hemp cakes, jujube flowers, roll cakes, and some are engraved with different words such as blessing, lu, longevity, and happiness. There are round, peach-shaped, square, etc., which are housed in a rectangular cardboard box. The "small eight" is a double portion, and the sixteen pieces are packed in a cardboard box.

In the past, when my daughter went back to her parents' house to pay New Year's greetings to her elders, she had to go to the pastry shop to buy a box of eight large pieces and carry them in her hand, which was generous and beautiful.

Taro roll master.

Ingredients: about 200 grams of wonton skin (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 tablespoon 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.

3. 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.

Kidney bean chiller. Ingredients: Kidney beans.

Excipients: crushed peanuts.

Stir-fried sesame seeds, green and red silk, bean paste filling.

Seasoning: strawberry jam, honey, red wine.

Production method: 1. Soak the kidney beans softly, peel them, cook them in a pot, turn them into kidney bean paste in a fine basket, and let them cool;

2. Take a small bowl, put a layer of kidney bean puree, smear a layer of fine bean paste, and then cover a layer of kidney bean paste to fill the bowl, then buckle the bowl on the plate, pour the juice made of strawberry jam, honey and wine, and finally sprinkle with crushed peanuts, fried sesame seeds, green and red silk.