How to make white fungus chifon, how to make white fungus cake?

Ingredients: White fungus (white fungus) 80 grams (weight of batter after boiling).

5 eggs (60 grams or more each).

100 grams of cake flour.

Lemon juice A few drops.

Corn oil 60 grams.

80 grams of caster sugar.

The practice of white fungus chry.

After soaking the white fungus in water, wash and remove the pedicle and cut it into small pieces with scissors.

Put it in a cooking cup, add an appropriate amount of water, and beat it into a fine paste with a cooking stick.

Add an appropriate amount of water to the white fungus, I choose the electric pressure cooker to choose the porridge function, or you can use a pressure cooker to cook, turn to low heat and cook for about 30 minutes after gassing until the white fungus is viscous.

You can also choose to make the chopped white fungus with a soymilk machine.

Weigh out 80 grams of thick white fungus paste for chiffon and set aside.

It is a very thick paste.

Sift the cake flour and set aside, and separate the egg yolks.

Pour the white fungus batter and corn oil into the egg beater, add 5 egg yolks, stir well to complete the emulsification.

Sift the sifted flour into the egg yolk paste again and stir well with an irregular method. (Do not over-stir to avoid tendoning).

Preheat the oven to 150 degrees for the upper and lower tubes. Pour lemon juice into the egg whites and beat on low speed until coarse foam plus one-third of the sugar. At this time, the high-speed protein is beaten to the micro tip and the second sugar is added. Add caster sugar for the third time. Hit to 9 into a hair, don't beat it too dry.

Because the egg yolk paste is relatively thick, the egg whites are mixed with the egg yolk paste in 4 times (forgot to take a picture).

Bake the cake batter into the mould and bake in the oven at 150 degrees for 55 to 60 minutes.

After baking, the 30 cm high vibration mold on the stove is immediately buckled upside down on the drying net and let it cool and demold. If the finished product is baked, when it comes out of the oven, the cake is upside down on the mouth of the bottle.

The taste is delicate and soft.

"Cake" is a food made by steaming or baking rice flour or flour with other ingredients, and has a soft and glutinous taste. White fungus is a familiar ingredient, and the most commonly made is white fungus soup, and many people may not know much about making white fungus into pastries.

There are many ways to make white fungus cake, which can be made with white fungus and flour; It can also be made with white fungus, yams, and jujubes; It can also be made with white fungus and water chestnut powder. In our daily life, purple potato is a very common ingredient, it is nutritious, and the color is beautiful and eye-catching, with purple sweet potato and white fungus together to make white fungus cake, is a particularly delicious and beautiful dessert.

——White fungus purple potato cake] - Ingredients: 10 grams of white fungus, 500 grams of purple sweet potato, 40 grams of water chestnut powder, 160 ml of milk, appropriate amount of sugar.

- How to make it:

Soak the white fungus in warm water for about two hours to allow it to soak thoroughly.

Peel and wash the purple sweet potato, cut it into slices, put it on a plate and then put it in a steamer, and steam it over high heat until it is cooked and soft.

Remove the yellow part of the root of the soaked white fungus, tear it into small pieces and put it in the food processor, put the steamed soft purple potato pieces into it, then add an appropriate amount of sugar according to your taste, then add 100 ml of milk, start the food processor, and beat the ingredients into a delicate paste.

Place the water chestnut flour in a large bowl, then add the remaining 60ml of milk and stir to combine.

Pour the beaten white fungus purple potato paste into the water chestnut flour water, continue to stir, and stir all the ingredients evenly into a delicate and thick paste.

Take a container that can be steamed, brush a layer of cooking oil on the inner wall, and then pour the stirred paste into the container, and shake it a few times after pouring to make its surface flat.

Add water to the steamer, cover the container with white fungus purple potato paste with plastic wrap, poke some small holes in the plastic wrap, put it on the steamer after the water in the steamer boils, cover the pot and steam on high heat for about 20 minutes, turn off the heat and take it out after steaming and let it cool.

After the white fungus purple potato cake is cooled, take out the white fungus purple potato cake from the container upside down, and then cut it into small pieces to eat.

Soak the white fungus for 1 hour, cut the potatoes into small pieces and steam them in the pot, soak the cranberries for 10 minutes, chop the soaked white fungus and cranberries, pour in the steamed potatoes, beat an egg and all-purpose flour, stir evenly and pour it into the mold and steam it in the pot.

Add the soaked white fungus to the underwater pot with rock sugar, turn to low heat and simmer until there is no excess soup, take 200g of white fungus soup, add osmanthus, honey and 10 grams of gelatin powder and stir until the gelatin powder melts, 10g of softened gelatin slices stir and melt, cover the lid and put it in the refrigerator for two hours to take out the pieces and eat.

1. Soak the white fungus completely with warm water, cut off the pedicle and tear it into small flowers.

2. Put the white fungus in a pot, pour in enough cold water, turn to low heat and simmer for about 40 minutes after boiling, until the soup is slightly viscous.

3. In the interval between stewed white fungus, peel and cut the pear into pieces.

4. Simmer the white fungus until the soup is slightly viscous, pour in the pear pieces, and continue to simmer for 15 minutes.

5. Open the lid and add wolfberries and rock sugar, continue to cover and simmer for 5 minutes.

Prepare the ingredients:

100g of Zhouxing horseshoe powder, an appropriate amount of white fungus, 80g of brown sugar, 400ml of water Steps: 1 Add 200ml of water to squeeze juice after an appropriate amount of white fungus is blistered.

2. Pour in 100g of water chestnut powder, 400ml of water to boil the slurry, stir evenly and filter again.

3. Pour the white fungus into the pot and cook for about 10 minutes, add a piece of brown sugar to boil and melt, add a spoonful of raw pulp, stir until thick, and then turn off the heat.

4After turning off the heat, let it stand for about 10 seconds, then pour in the remaining raw pulp and stir well.

5. Steam in a pot for 15 minutes, let it cool and then cut into pieces and eat.

1.60 grams of yam 1 red date (about 3 grams) 1 egg (about 55 grams) 100 grams of soaked white fungus Soak the white fungus and cook over medium heat for 1 hour. Put the yam in a steamer and steam over high heat for 20 minutes.

After the yam is steamed, it is cooled to room temperature. Once the white fungus is cooked, drain the water. Mothers pay attention to the white fungus After cooking, be sure to drain the water, cool to room temperature, peel the jujubes, remove the pits, and cut them into small cubes.

The bottom of the mold is covered with silicone oil paper, and the stirred paste is poured to smooth the surface. Put it in the steamer, cover a small plate, and close the lid again. Here's a pot with cold water, and a small plate can prevent water vapor from backing up and affecting the molding.

After steaming, turn off the heat and simmer for 5 minutes. The inverted buckle cools and demolds, and the silicone oil paper is torn off.

1.Cook the white fungus, control the moisture, and put it in a food processor to beat into a paste.

2.Add the eggs, sugar, stir well and pour into a bowl.

3.Add the cake flour and add it little by little, stirring as you go. Finally, there is a paste that can be flowed.

4.Put the paste in a pot and steam for 15 minutes, then let it simmer for another 3 minutes.

Prepare some fresh white fungus, soak it in clean water for later use, then prepare some rice, put it in a wall breaker to break it, then put it in a pot, and then put it in the white fungus, and then put it in the pot to steam it.

First put the white fungus in the pot and blanch it, then take it out and put it in a bowl, add an appropriate amount of flour, salt, sugar, and water to the bowl, stir evenly to make a cake, and then put it on the pot to steam.

First of all, the white fungus is soaked, and then it is steamed in a pot, then chopped and then added to the batter and stirred evenly, and then put it in the pot to steam, which is very sweet and soft and glutinous, and add your favorite ingredients.

Steps to make white fungus cake.

1. Cook the white fungus to control the dry water, put it in a food processor and beat it into a paste, add eggs, a little sugar (add it according to personal taste) and continue to beat, pour it out after stirring well, add low powder, slowly add it little by little and stir well, and finally it is a flowing paste.

2. Cover the lid and put it in the pot to steam for 15 minutes, and then simmer for 3 minutes, the finished product is relatively fluffy. You can add some other toppings according to your taste, isn't it very simple?

Cook the white fungus to control the moisture, put it in a food processor and add eggs, stir the sugar well, add low powder and mix well into a paste, put it in a container, steam it for 15 minutes, and simmer for 3 minutes.

After the white fungus is torn up, soak it in water. After fully absorbing the water, the white fungus will swell, the ear pieces will turn white and soft, pour it into a small milk pot, boil over high heat, turn to low heat and continue to cook for about 20 minutes. If the white fungus itself is difficult to cook, use a larger soup pot, add enough water at one time, boil until the gum begins to appear, remove the core of the red dates, and cut them into small cubes.

1.Put the purchased white fungus into a basin, soak it completely in hot water for about 30 minutes, wait for the white fungus to completely soak out, drain and set aside.

2.Tear the dried roses you bought into rose petals and set aside.

3.Prepare a container to hold the prepared rose white fungus.

4.Pour the prepared water chestnut flour into a bowl, add water at a ratio of 1:3, stir well and set aside.

5.Boil the water, add the white fungus and rock sugar when the water boils to a complete boil, simmer for 10-15 minutes, and wait until the rock sugar is completely integrated.

6.Pour the well-mixed water chestnut flour into the pan, continue to stir until it is sticky, add rose flowers to the pot, and quickly stir until translucent and sticky.

7.Prepare the container, quickly remove from the pot and pour the prepared rose white fungus into the container.

8.Cover the container with plastic wrap, put it in the refrigerator for 2 hours or wait for it to cool naturally, then take it out and put it on a cutting board and cut it into small pieces according to your requirements.

Add hot water to the bowl and put the white fungus and red dates; Microwave in the microwave for 2 minutes; Let cool and chop for later use, add eggs and sugar to a large bowl and beat; Then add honey, lemon juice and oil and mix well, add low-gluten flour, baking powder, white fungus, red dates and mix well, scoop the cake batter into the paper cup mold, about 9 minutes full, boil the water in the steamer, put it in the pudding mold and steam it over high heat for 15 minutes, and poke it into the non-sticky wet powder with a toothpick to be cooked.

1.Cook the white fungus, control the moisture, and put it in a food processor to beat into a paste.

2.Add the eggs, sugar, stir well and pour into a bowl.

3.Add the cake flour and add it little by little, stirring as you go. Finally, there is a paste that can be flowed.

4.Put the paste in a pot and steam for 15 minutes, then let it simmer for another 3 minutes.

How do you make white fungus delicious? Put the white fungus into the water of the clear potato hole for a few bridges, add starch to wash it clean, tear the white fungus into a small flower, put it in the pot for 20 minutes, and then put some wolfberry rock sugar.

After soaking the white fungus, tear it into small flowers for later use, and add water to make a batter in the ratio of Cheng noodles and jade rent shed, Qi Midian and Ling powder, and put in an appropriate amount of sugar; Put the white fungus in the batter, put it in the steamer and steam it before serving.

The practice of white fungus cake is to first soak the white fungus in the water, then add the noodles Zheng Xiang powder, and then put it in the pot and stir evenly, then add some ingredients, and then you can steam it in the pot.

1.Prepare white fungus and foam the wild acres with water;

2.Wash and chop the pears and set aside;

3.Chop the soaked white fungus like a pear;

4.White fungus, pear, and Songfan Sen white sugar are put together in a pot and boiled;

5.In about thirty minutes or so, it will be ready to come out of the pan. Car bridge.

How do you make white fungus delicious? Put the white fungus into clean water, add starch to wash it off, tear the white fungus into small flowers, put it in the pot for 20 minutes, and then put some wolfberry rock sugar.

First of all, cook the white fungus, control the moisture, put it in the food processor and beat it into a paste, add eggs, an appropriate amount of sugar, continue to stir, pour out and add flour a little bit after stirring, slowly add it, stir evenly, pour it into the plate, steam it in the steamer, and the white fungus cake is ready.

Prepare the fresh ingredients, clean them, and then make them into the shape of white fungus cake, and bake them in the oven for about 10 minutes, so that the white fungus high cake is ready.

First of all, prepare the corresponding ingredients and some auxiliary materials, and then clean up the ingredients, make it look like a white fungus cake, put it in the oven and bake it for 10 15 minutes to eat, the white fungus cake that comes out of this way is very delicious and very nutritious.

Soak the white fungus for 1 hour, cut the potatoes into small pieces and steam them in the pot, soak the cranberries for 10 minutes, chop the soaked white fungus and cranberries, pour in the steamed potatoes, beat an egg and all-purpose flour, stir evenly and pour it into the wheel high mold and steam it in the pot.

First of all, Zhengyu prepares the corresponding ingredients, cleans the ingredients, and then makes them into a cake, sprinkles with an appropriate amount of condiments, and then puts them in the oven, and bakes them for about 15 minutes to collect them.

Shoumo Chunkai first prepares the corresponding ingredients, and then prepares some auxiliary materials, makes the ingredients into cakes, and then puts Sen which goes to the Danzhao pot to steam, steaming for 10 15 minutes can be eaten, and the white fungus cake that comes out of this way is very delicious.