The practice of pastry noodles is home cooked, the practice of pastry and the recipe of pastry cake

With cold water and noodles, the following is how to make rice cakes.

Ingredients: 240 grams of sticky rice flour, 120 grams of glutinous rice flour, water (70% of the total amount of the two flours) Accessories: a little milk, you can not add it.

Steps:1Mix the sticky rice flour and glutinous rice flour well, add a little salt to the water and stir into the flour.

2.Knead into a coarse dough and let it rise for 5 minutes (if it's too dry, you can add some water, I added milk).

1.Pour hot water (boiling water) into the noodles and mix into a dough with chopsticks, the softer the better.

2.When the dough is not hot, cut the dough into small pieces. Mix the sugar with the dough, wrap the filling in a small sauce and knead it into a round cake shape or dumpling shape that is slightly thicker in the middle and thin around the perimeter.

3.Add an appropriate amount of oil to the pan, and fry the small round cakes when it is hot.

4.When the small round cake is fat and floats up to golden brown and cooked, use a colander to remove the oil, put it on a plate, and eat it with sugar or butter.

Ingredients 200 grams of corn flour, 40 grams of wheat flour, 30 grams of soybean flour, ingredients: 4 grams of fresh yeast, 240 grams of water, 60 grams of sugar Method 1, fresh yeast with water into yeast water.

2. Put corn, wheat and soybean flour into a basin and mix well. 3. Add yeast water to the mixed powder and stir evenly to form a batter. 4. Take another **, smear a layer of oil on the plate, then pour in the stirred batter and cover the original volume of the batter 2-3 times larger.

5. Don't stir the fermented batter, put it in the steamer and steam it for 15 minutes, then take it out, and cut it into pieces and put it on a plate after it cools a little.

1. Formula. 330 grams of yellow rice flour, 50 grams of glutinous rice flour, 280 grams of boiling water, appropriate amount of vegetable oil, appropriate amount of sugar.

2. Yellow rice flour and glutinous rice flour are stirred in a basin and flushed into boiling water, I put a scale under the basin and flushed a total of 280 grams of boiling water.

3. Stir quickly with chopsticks.

4. Take a glass container with high temperature resistance, and smear a layer of oil in the container to prevent sticking.

5. Pour the batter into the container, and the batter will be 8 minutes full.

6. Put enough water in the steamer, put the container on the grate, bring to a boil over high heat, steam on high heat for 20 minutes, turn to low heat and steam for 20 minutes.

7. The steamed yellow flour cake fills the container.

8. Let it cool thoroughly, and the dough cake can be turned upside down.

1. Green mille-feuille cake

Ingredients: 300 grams of sticky rice flour, 600 grams of corn flour, 4 large cans of coconut milk (large), appropriate amount of pigment pandan leaf juice, 300 grams of granulated sugar, appropriate amount of raw oil.

Preparation method: 1) Mix rice flour, corn flour and coconut milk into coconut flour pulp, and divide it into several equal parts according to the number of layers. (2) The first coconut flour pulp is the primary color, without coloring.

3) Add the pigment to the second coconut flour syrup, so that each layer is made, the color is increased a little, and the color is the darkest when the last layer is reached.

4) Coat a square vessel with raw oil, pour in the first part of the coconut flour paste, and steam over high heat for 5 minutes.

5) Pour in the second layer of batter and steam for 5 minutes, so that each layer takes 5 minutes until the end.

2. Strawberry cake].

Ingredients (4 servings): 250g strawberries, 200ml cream, 40g sugar, a little lemon juice

Directions: 1) Put the strawberries in the refrigerator and cool, wash and remove the stems, put them in a food blender, and puree.

2) Move 1 into a large container, add cream, sugar and lemon juice, beat until thick, and pour into a glass.

3) Lightly beat the cream for decoration with a whisk, then add it to the surface of 2, and lightly draw some lines with a spoon to make beautiful lines like marble.

1. Ingredients: 1250 grams of glutinous rice flour, 1250 grams of japonica rice, 250 grams of red adzuki beans.

2. Seasoning: 75 grams of white sugar, 25 grams of osmanthus, 5 grams of soybean oil.

3. Mix and grind glutinous rice and japonica rice into inlaid powder, sieve it with a 32-eye mesh sieve, put it on the cutting board, sprinkle about 650 grams of water, mix well, and then sift it into cake powder with a 16-eye mesh sieve.

4. Make 1500 grams of red beans, sugar, soybean oil, and salted osmanthus into heavy sugar wet bean paste.

5. Take a 33 cm square steaming mat, spread clean wet noodles on it, and then use a special concave and convex scraper to dig out 16 centimeter square, 3 cm deep concave ponds on the cake surface, put 18 grams of wet bean paste in each, and then sieve a thin layer of cake powder on the top, scrape flat, according to the designated sign on the Lao Jing frame, horizontal, straight three knives, cut into 16 cake blanks centimeter square, and then take a printed board with a Yin pattern with a Yin pattern, first spread the cake powder in the groove and scrape it flat, and cover this board on the cake surface. Tap the bottom of the board with a small wooden mallet to make the cake surface leave the cake powder pattern, and finally remove the printing board and the active frame, that is, the square cake is green.

6. Put the raw cake blank, mold and steaming pad into the cage drawer, and steam it on the fire for about 10 minutes.