Do you have fish shaped dessert snacks, and what are the home cooked dessert snacks? What are the st

Taiyaki. Ingredients.

90g flour 1 tsp baking powder.

2 eggs 20 grams of honey.

15 grams of caster sugar 70 grams of milk.

1 tsp salad oil (about 4-5 grams).

Accessories. Honey red beans.

Steps. 1.I like the whole and chewy honey red beans, and share my super simple method:

100 grams of red beans, soak overnight until some whitish, wash several times, drain the water; Put it in a heat-resistant container, add 100 ml of water, 1 4 slices of tangerine peel, 50 grams of brown sugar ** tablet sugar (you can add 2-3 pieces of ginger), seal it with tin foil, steam it in a pressure cooker, boil over high heat, turn to low heat for 30 minutes after steaming, take it out after natural catharsis, let it cool thoroughly, refrigerate overnight to taste, and drain the water when using it (red bean water can be made with noodles to make steamed bread).

2.All liquid materials are weighed in a mixing basin and manually whipped until the caster sugar melts;

3.Flour with baking powder, sieve twice (there are two ingredients, so sieve twice) 4Add the sifted flour to the liquid material, stir well, and then put it in a measuring cup that is easy to pour; 5.

Let the batter sit for 10 minutes to allow the ingredients to fully combine; For the last two minutes, turn on medium heat, preheat each side of the bun for 1 minute, and grease it for later use. 6.Turn to the minimum heat (the first furnace is not skilled, you can simply turn off the heat), pour in the batter of the fish body, add the honey red beans with a small spoon, then control the flow of the batter, gently cover the batter on the honey red beans, and then pour the batter into the fish tail, fins and mouth, close the lid, heat over low heat for 1 minute, turn over, heat for 30 seconds, at this time you can basically open the mold to observe the coloring situation (the action should be light, if there is resistance, stop immediately, and try to open it after 30 seconds), bake to your favorite color as appropriate, Basically, this small snack will be fully ripe in about 2 minutes, so don't worry, just concentrate on taking care of the burnt color; 7.The finished taiyaki is best placed on a cooling rack to ensure that the ---taste is crispy on the outside and soft on the inside.

Taiyaki, red bean taiyaki.

The main ingredients are: 90 grams of flour and 1 teaspoon of baking powder.

2 eggs 20 grams of honey.

15 grams of caster sugar 70 grams of milk.

1 tsp salad oil (about 4-5 grams).

Hope...

Fish Ingredients: Boneless fish, mint leaves, spring roll wrappers. Seasoning:

Salt, oil, pepper. Method: 1. Wash the mint leaves.

Cut the fish into long strips and marinate in salt, oil and pepper for 20 minutes. Cut off the outer edge of the spring roll skin (that is, cut it small, too big and not easy to wrap) 2. Take 1 mint leaf and a piece of fish and wrap it in the spring roll skin, and fry it in an oil pan until the skin is golden

Ingredients: boneless fish, mint leaves, spring roll wrappers.

Seasoning: salt, oil, pepper.

Method: 1. Wash the mint leaves. Cut the fish into long strips and marinate in salt, oil and pepper for 20 minutes. Cut the spring roll skin to the outside (that is, cut it small, too big to wrap).

2. Take 1 mint leaf and a piece of fish meat wrapped in spring roll skin, put it in an oil pan and fry it until the skin is golden brown.

Fish cake, also known as lily cake, commonly known as Jingzhou flower cake, is the top grade of Jingzhou folk hospitality in all seasons, the entrance is fresh and fragrant, tender and smooth, suitable for all ages. As one of the eight famous dishes in Jingzhou, it has a long history.

1. Pumpkin pie.

1 kg of glutinous rice flour, 7 taels of peeled pumpkin, 2 taels of clear noodles, 2 taels of sugar, 5 coins of custard powder, and an appropriate amount of water (for cooking pumpkin) is about 1 tael.

Method: <1> Sieve and mix glutinous rice flour, clear noodles and custard flour, and put them on the cutting board to form a powder nest.

2> Chop the pumpkin into small pieces, add a little water and boil in a pressure cooker for 2 to 3 minutes until it is rotten, pour it into the dough nest, pound it with a wooden stick and knead it until it is smooth and smooth.

3> out of the body to open the embryo, use the pumpkin pie mold to print the pumpkin pie embryo, put the pumpkin pie embryo into the bottom plate of the steamer coated with raw oil, steam the basket with a fierce fire for 6 to 8 minutes until cooked, and take it out.

Small sesame cakes. The size of the small sesame cake is like the old silver dollar, the appearance is golden yellow, sweet and crunchy, and it is better to have thin slices, sesame feet, and strong natural fragrance. Raw material formula 23 kg of cooked flour, 10 kg of white sugar, 3 kg of starch syrup, 4 kg of lard, 15 kg of white sesame seeds, kg of small Suda, kg of white sugar powder, indica powder (is indica rice flour, anti-sticking), appropriate amount of water. Method 1

Crushed powder. First, press the cooked flour and sieve it well (mix the indica powder and the powdered sugar through the sieve, and sprinkle it on the table during operation to prevent the binding effect and the gluten is not easy to rise when rolling out the remaining dough). 2.

Billet making. Put the cooked flour on the countertop, make a basin shape, put baking soda and cooked lard in it, and add sugar and water to boil it into syrup, pour it in, stir it well. After cooling, it is pressed into a thin dough with a roller or flatbed.

Then use a hollow round tinplate mold to roll out a silver dollar-shaped green blank, and sieve off the floating powder. 3.On hemp.

Put the sesame seeds in the bamboo stick, mix it properly, pour in the cake blank, and pull the bamboo stick. When the green billet is covered with sesame seeds on both sides, sieve off the sesame seed debris. The "tapping machine" has been used to complete the tapping process.

4.Baking. The green billets are arranged in turn in an iron pan and baked in the oven at a temperature of 150 200.

5.Preservation. It must be sealed with a tin box to prevent moisture regain.

Ingredients: 500 grams of glutinous rice, 75 grams of rice, 70 grams of black sesame seeds, 300 grams of powdered sugar, 50 grams of flour, 200 grams of plated oil, appropriate amount of sugar and sesame sauce. Preparation method 1Wash the glutinous rice and rice, soak it for 48 hours, and wash it again before hemp.

Grind it into a thin slurry with an appropriate amount of water, put it into a cloth bag, and hang it dry into glutinous rice balls.

2.Remove impurities from the sesame seeds, wash them clean, fry them over low heat, fry them until fragrant, press them into fine noodles with a rolling pin, add powdered sugar, flour and lard, knead and mix evenly, put them on the board and press them tightly, cut them into centimeter-square pieces, and set aside.

3.Add an appropriate amount of water to the glutinous rice balls, knead them well, divide them into 30 lumps, and wrap the small cubes into small cubes to form a round ball-shaped rice ball.

4.Boil the water in the big pot, do not open it after putting in the glutinous rice balls, wait for the glutinous rice balls to float, put a little cold water, keep it rolling but not rising, the glutinous rice balls are tumbling, the heart is ripe, and the skin is soft and cooked.

5.When eating, it is accompanied by a small dish of sugar and sesame sauce for dipping.

Yes, that is fish gelatin, which is the most nutritious ingredient, which contains a lot of collagen.

Yes, nowadays many people make fish gelatin into fish gelatin jelly.

It can be eaten by eating fish gelatin.

Add some fruity QQ sugar to the milk, put it in the pot until the QQ sugar is boiled, cool it and put it in the refrigerator for about 2 hours, and take it out to be a fruity pudding

Hong Kong-style dessert double skin milk has always liked to eat sweets, and it is the kind that is not fat no matter how you eat it, and it is relatively happy. Some time ago, I had a fever, and after the burning, I wanted Bi You to eat cheesecake, but unfortunately I didn't eat it, and my saliva was still dripping ......So I thought of doing it myself. I searched for pastry recipes on the Internet for a while, and found that there was a shortage of materials and tools.

It seems that you have to take your time when doing pastry. Inadvertently found the practice of double skin milk, Daxi, this simple, as concocted. Preparation:

500ml of milk, just the kind of bright milk in cartons, not too light; two to three eggs; There is a lot of sugar, depending on the taste, and it is recommended to add more sugar. Start by dividing the milk into two to three small bowls, adding sugar and stirring.

If there is some milk left over from the two bowls, you can save it for the cappuccino to froth the milk. Heat a small bowl in the microwave for two minutes and let cool. Take a large bowl, peel off the egg whites, add sugar and stir.

Note: Egg whites must be beaten well. There is also a skill in peeling egg whites, knock a slit in the eggshell to let the egg whites slowly leak into the bowl.

After the cooled milk, gently pick the crust and pour all the milk from the small bowl into a large bowl with egg whites. After pouring the milk, the milk skin sinks to the bottom of the bowl, so don't break the milk skin. Stir the egg whites and milk together, beat well, and pour into a small bowl with the milk skin, and the milk skin will slowly float up.

Then put the milk in a pot and steam it for 10 to 15 minutes, preferably with a layer of plastic wrap on the bowl. The steamed milk is cooled and a layer of milk skin is formed, which is double skin milk. Double skin milk has a delicate and smooth taste, and can be eaten hot in winter, and it tastes better when left in the refrigerator for a while in summer.

If you can't get enough, sprinkle a layer of raisins, red bean paste, sweet osmanthus, etc., on the double skin milk hand liquid, and some people puree fruits, such as bananas, to make fruit-flavored double skin milk, in short, depending on the personal taste of their own creativity. It is said that double skin milk originated in Shunde, Guangdong Province at the end of the Qing Dynasty, and a farmer in the market accidentally made it, and then was purchased by Dong Xiaohua, the ancestor of the old store in Shunde, with a lot of money. So far, it has become famous at home and abroad.