Snacks and desserts

Dessert wine: There should be no foreign countries, hehehe.

Delicious, good-looking and easy-to-make desserts, the first place in my heart is, of course, mousse cake!

You don't need an oven for desserts, and you don't need to whip them off, just have a refrigerator. It's called a cake, but it's much simpler than a cake.

The appearance is really high! You can add mango, strawberry, or your favorite fruit to make a variety of beautiful colors.

Share a strawberry mousse cake recipe:

Prepare the ingredients. 250g fresh strawberries, 130ml whipped cream

50ml of water, 35g of caster sugar, 8g of gelatin powder

Detailed instructions. 1. Wash the fresh strawberries and cut them into small pieces. Strawberries are prone to pesticide residues, so you can add baking soda and scrub them repeatedly.

2. Pour into a blender and puree.

3. Add 10ml of water to gelatin powder and stir until gelatinous. The amount of water here is not too much, just to melt the gelatin powder. Glatin powder is a coagulant commonly used in Western desserts and is readily available at bakeries or online.

Gelatin, also known as gelatin or fish gelatin, is a kind of gum extracted from animal bones, the main component is protein, and it is okay to use it in small amounts.

4. Prepare a small soup pot, pour 30ml of water, and add caster sugar. Stir over low heat until the caster sugar is completely melted.

5. Add the gelatin liquid and continue to stir over low heat until thoroughly mixed.

6. Pour the melted liquid into the freshly beaten strawberry juice while it is hot. Continue to turn on the blender and beat for about 5 seconds until all ingredients are well combined. The mixed syrup should be added to the strawberry paste while it is hot, and if it is cool, the syrup will solidify and clump, and the mousse taste will not be delicate enough.

7. Whip the whipping cream until the lines appear. When whipping whipped cream, remember to beat the egg bowl without oil and water, you can also put the beating head and egg bowl in the refrigerator in advance for a while, which will better beat the cream, and if you like sweetness, you can add an appropriate amount of sugar at this step.

8. Add half of the strawberry paste and mix well.

9. Add the remaining strawberry paste and mix well again, so that the mousse paste is basically completed

10. Pour the mousse paste into the mold, put it in the refrigerator for 1 to 2 hours, and wait for the mousse to solidify. Because it is prepared for Valentine's Day, I use a heart-shaped mold, and I can also use containers such as glasses and cups to make mousse. The finished mousse paste should be poured into the mold as soon as possible to set the shape.

11. When the mousse is completely solidified, after taking it out of the refrigerator, you can apply the hot towel to the mold to facilitate demoulding.

12. Cut out the heart shape of oil paper and sprinkle with cocoa powder, which is called heart-to-heart printing. If you have cooked sesame powder, seaweed powder, matcha powder, powdered sugar, etc., you can use it at home. Of course, there is no problem without this step.

Orange peel jelly.

Ingredients: 1 orange peel, 570 grams of water.

2 3 oranges, 6 tbsp orange juice, 3 tbsp sugar, 1 5 tbsp pearl powder.

Method: 1 Wash the orange in half, and use a knife and spoon to dig out the flesh, leaving a complete empty shell (do not scrape the white part, otherwise it will have a bitter taste).

2 Cook the orange zest and water until fragrant, strain the orange peel.

3 Mix the pearl powder with sugar evenly, add it to the boiling orange water and boil and dissolve, turn off the heat, add orange juice and stir well, so that the temperature drops to 50 60.

4 Inject the finished product of method 3 into the husk and wait for solidification.

Tip: 1 Choose oranges with intact and beautiful peels.

2 The finished product of method 3 must be cooled and thick before it can be poured into the husk, otherwise, the peel will absorb the frozen juice and is not easy to freeze.

3 This small dish not only has the aroma of fruit skin, but also the taste of flesh particles and tendons, which makes people completely dissipate the heat.

Fairy bean cake, snow Mei Niang, poplar branch nectar, doughnuts, fruit glutinous rice balls, etc. Desserts, also known as desserts, are a very broad concept, roughly divided into sweet dim sum and Cantonese sweet soup. It is not usually eaten as a main meal, but is usually served as a snack for afternoon tea. <

Desserts include fairy bean cake, snow Mei Niang, poplar branch nectar, doughnuts, fruit glutinous rice balls, etc. Desserts, also known as desserts, are a very broad concept, roughly divided into sweet dim sum and Cantonese sweet soup. It is not usually eaten as a main meal, but is usually served as a snack for afternoon tea.

There are many types of desserts, including Chinese desserts and Western cakes. You can choose your favorite dessert according to your taste, and learn to train its group of Buddhas. Chinese desserts include various buns, red bean syrup, toast, and cakes, all of which are birthday cakes.

Nowadays, desserts are not only diverse in taste, but also look beautiful and generous, and the law of pursuit of perfection will become higher and higher. 1.Chinese desserts:

Each region of China has different characteristics. In addition to the candy and cake shop, there are also various sweet soups. The dessert is a mixture of Chinese and Western red bean syrup, which has evolved several times to mean nothing more than dew drops on the branches of a poplar tree.

Taiwanese all-in-one dessert adheres to the characteristics of traditional desserts in Taiwan Province of China and its own independent innovation. One of the major features of desserts in Taiwan Province is the retro style that is filled with a strong warmth. Commonly used raw materials such as fairy grass, black jelly, tofu flower.

3.Indonesia's desserts can be said to be varied, but they are generally sweet. There are different desserts in northern Indonesia.

The ingredients are milk, sugar and wheat flour, while northern Indonesia's desserts like beans such as pumpkin seeds and kidney beans. Compared to Indonesia, the sugar content of local desserts has always been "slightly inferior", mainly because Malaysian Europeans are more health-conscious and hate to be so sweet.

Chinese desserts: Chinese forest frog puree, sugar water, rock sugar bird's nest, sweet potato syrup, bean paste pot stickers, stewed eggs, double skin milk, ginger milk, tofu flowers, soft-shelled turtle puree, kelp mung bean paste, red bean paste, sesame paste, peanut paste. 2.

Western desserts: cakes, ice cream, cookies, puddings, cheesecakes, soufflés, pancakes, etc.

There are many kinds of desserts, sour, sweet, lemon, tomato, kiwi.

Desserts, also known as desserts, are a very broad concept with a wide variety of types, which can be roughly divided into Chinese desserts and Western desserts. Among them, Chinese and Western styles have multiple classifications.

There are many types of desserts, depending on which one you buy. I want cake. All the preserves are desserts and are delicious.

The desserts in Chinese food, with so many patterns and exquisite eating methods, are probably among the best in the world. Foreigners make sweets with pudding, or pastries such as cream and eggs, but each place in China has different characteristics, in addition to candy cakes, there are also all kinds of sweet soups. Cantonese people call it "sugar water"; Provincial people collectively call it "desserts"; And Chaozhou calls it "sweet soup".

8] Classification. 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 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, etc.

Taiwanese desserts uphold the characteristics of Taiwan's traditional desserts and add their own innovations, the biggest feature of Taiwanese desserts is the retro style full of strong warmth, the materials used are: fairy grass, taro balls, bean curd. These small ingredients, which are commonplace in street shops, are not very special or particularly innovative, but they are timeless classic flavors in Taiwan, so they will make people feel "back to basics".

For example, the taro dim sum in the desktop dessert is like a combination of childhood dessert memories, Western-style bar counter and Chinese antique tables and chairs, festive red lanterns, and advanced POS cash register system ordering equipment, which is called "retro fashion".

Plant-based dessert is a new concept, it is a combination of Hong Kong-style desserts and Taiwanese desserts, fundamentally speaking, the strength of innovation is not enough, but in the selection of raw materials, fresh plant-based fruits and vegetables and all desserts without adding any chemical additives is commendable. Emphasize hand-made, freshly cooked, and freshly sold to make healthy desserts. The most popular ones at the moment are:

Maytree pudding, Ode to Joy, plant-based cake, and more.

Cantonese sweet water (Chao-style dessert and Cantonese dessert) generally refers to juice-based mung bean, red bean porridge, sweet potato, ginkgo bean curd, egg lotus seed, sesame paste, walnut paste ......Wait a minute; Desserts from other provinces refer to five-fruit soup, eight-treasure rice, almond tea, pot cakes, tofu jelly ......In the same way, the sweet soup of Chaozhou refers to the taro soup of onion Zhulao (Yuezi next to Lao), golden gourd taro puree, glutinous rice porridge, sweet sweet potato, mung bean shuang, bean Mi Cibao, Qingxin pill, ointment roasted ginkgo fruit, red bean soup, mung bean soup, duck hen egg ......Wait a minute;

Fruit double skin milk.

Ingredients: fresh milk, egg whites, fruits, sugar.

Method: G. Boil the milk until it boils slightly, pour it into a bowl and let it cool;

2. Use chopsticks to pick up the congealed milk skin and pour out the milk below;

3. Add 20g of sugar to the poured milk and stir until melted;

4. Filter and beat 3 egg whites, add milk and stir well;

5. Pour the egg milk into the bowl again, let the milk skin float, seal the plastic wrap on the steamer, and steam the water over low heat for 15 minutes until it solidifies;

6. Puree or chop your favorite fruit and spread it on top of the double skin milk to enjoy.

Summary. 1, Sachertorte 2, Imperial Torte 3, Opera 4, Yule Log

1, Sachertorte 2, Imperial Torte 3, Opera 4, Yule Log

1. Sachertorte, a famous Austrian dessert, is a chocolate cream cake coated with almonds and jam with chocolate. Today, Sand River Cake has become a national treasure in Austria. 2. Vienna Chocolate Almond Cake (Imperial Torte) is a cake named after the capital of Austria, which originated from the name of the best hotel in Austria.

When the hotel opened, a pastry chef baked a cake with a special texture, an outer layer made with delicious milk chocolate and sweet almonds, and an inner layer covered with crushed almonds and cocoa, and the whole cake tasted sweet and delicate. Not only was it loved by the Emperor, but it was also given the name "Imperial Torte" (Sweet Greeting) by the Emperor himself. 3. Opera (opera) A well-known dessert in France, it is a cake with a history of hundreds of years, and the rich chocolate and coffee flavor in it makes everyone who loves chocolate and coffee fascinated.

There are six layers of traditional Oberla, including a sponge cake soaked in coffee syrup and a filling made with butter, whipped cream and chocolate cream. The whole cake is filled with the aroma of coffee and chocolate, and melts in your mouth. 4. Wood cake (yule log) is a must-have snack for French holidays, and the "yule" in its name is actually the old name of the Christmas yard, because from the Viking Age to the present winter celebration, people in England will cut down trees in the forest and drag them back to the fireplace at Christmas, and burn them for 12 days from Christmas Eve, so this kind of tree is called "yule log" (Christmas tree).

Desserts include coconut milk red bean cake, yogurt, honey ice cream, etc.

1. Coconut milk red bean cake.

Wash the red beans and soak them in water; Put the red beans into the pot and add water, boil over high heat, turn to medium heat for 30 minutes, add sugar halfway, and when the water in the pot is about to boil dry, turn off the heat, add coconut water and coconut flour by heat, stir well, put the gelatin slices into ice water to soak softly, and when the red beans are warm and cool, put them in, and after the red beans are cooled, put them in the crisper box, refrigerate for 3 hours, and you can eat them.

2. Yogurt honey ice cream.

Wash the kiwifruit, peel it and cut it into small pieces. Wash the strawberries, pour yogurt and honey into the glass and stir well, leave for about an hour, and stir many times. Use the ice cream scoop to scoop out two different flavored balls of ice cream, place them in the prepared small disc, sprinkle the chopped strawberries and kiwi on the plate, and pour the well-mixed honey yogurt over the ice cream.

Dessert

Dessert, also known as dessert, is a very broad concept, which is roughly divided into sweet dim sum and Cantonese sugar water. Dessert is not usually eaten as a meal, but is usually served as a snack for afternoon tea. Dim sum originated in Egypt and Greece.

More than 5,000 years ago in ancient Egypt, dim sum appeared as an offering.

Commonly used raw materials include flour, milk, butter, sugar, cream, chocolate, raw fruits, nuts, etc., which are mainly baked at high temperature in the oven. At this time, people already mixed honey with almonds, cheesecakes called dora jue or prajue, and eating dessert snacks also became one of the dietary habits.