There is no Hong Kong style simple food and dessert integrated shop

Beijing's, not to be seen, not to be dispersed. Not bad.

1. Chinese desserts: Each place in China has different characteristics, in addition to candy cakes, there are also all kinds of sweet soups. Hong Kong-style dessert is a combination of Chinese and Western sweet water, after many evolutions, the most popular Hong Kong-style sweet brother stove is the following Dan travel:

Milk stewed eggs, double-skin milk, mango sago dew, poplar branch nectar, etc.

2. Western desserts: cakes, cookies, puddings, pancakes, waffles, chocolates, apple pies.

Spongecake

The main thing is to use eggs to beat the air, and after baking, the air is heated and expanded, and the cake is expanded. This kind of cake can be soft without adding grease, so it is also called a clear cake, and it is the earliest cake. Room temperature:

It can be stored for 3 days in winter and 1 day in summer. The most envious of the late dress up for low temperature refrigeration.

Chiffoncake

Chiffon cake is a combination of milk foam and batter cakes. When making, the egg whites and egg yolks should be separated, beaten separately, and finally mixed. Its tissue is the most bulky, with a lot of moisture and a light and non-greasy taste, which is very popular.

Most of the cake shops on the market use this blank. Room temperature: 3 days in winter and 1 day in summer.

It is best to refrigerate at low temperatures.

Double skin milk. Double skin milk is a Cantonese dessert. In the Qing Dynasty, it originated in Shunde, and was made as raw material with buffalo milk; Now it is spread all over Guangdong, Macao, Hong Kong and other places.

A bowl of excellent double-skin milk, with buffalo milk as raw materials, its shape is like a paste, its color is white, the texture is delicate and tender, and the taste is sweet and fragrant.

Mango sago dew.

Mango sago is a dessert made with mango and sago. Mango has the effect of dispelling diseases and relieving cough, and has an auxiliary dietary therapy effect on cough, phlegm, asthma and other symptoms.

Hong Kong-style desserts are evolved from Cantonese sweet water combined with Western-style desserts, and there is an obvious difference, that is, the taste of Chao style is stronger, and the taste of Cantonese style is lighter. And the solubility of sugar is also the sweetness of Chaozhou. Cantonese-style desserts (sweet soup) generally pay more attention to curative effects, for example, they cook sweet soup for the sake of moisturizing and warming, but the sweet soup of the hipsters is generally only for snacks, and they are just happy to enjoy the stomach.

It is not moist, it is not supplemented, and it is not particularly lingering. Therefore, the mung bean soup in Chaozhou, for mung beans, as long as they are boiled to a slight "flowering", they can be eaten with sugar. When the weather is hot, there are no contraindications even if you are pregnant.

However, the people of Guangfu do not eat mung bean porridge lightly, and they must burn the mung beans until the sand rises, and they must also mix medicines such as Guangpi, so as not to be too cold. Even so, people who are generally a little weaker, or who think they are weak, still don't appreciate it when they see it.

Some of the Teochew sweet soups are made all year round, and some are seasonal. Mung Bean Shuang can be said to be a kind of dessert that is available all year round, it is a sweet soup made by soaking mung beans and removing the skin and shell, adding sugar to make porridge, and then adding some powdered water. All Teochew-style sweet soup shops have ** almost all year round.

In addition, sweet rice boiled with glutinous rice and sweet potatoes are also a constant sweet food throughout the year. In summer, there is a kind of dessert in Chaozhou called Qingxin Pill, it is a miscellaneous meeting of barley, persimmon slices, cold powder, fungus, sugar winter melon strips, Huaishan, lily, Cishi, etc., the sweet soup shop often cooks the above ingredients first, and then soaks them in frozen boiling water, when selling, they each hold some and put them into the spoon, take them into the sugar soup and roll them up, put them in a bowl and add soup and a little sesame oil, they are sweet and refreshing to eat. According to the above materials, it should have the best effect of clearing heat, moistening the intestines, diuretic, and refreshing the heart and lungs, so it is often made and sold in summer.

This is a special kind of Teochew dessert.

Teochew people like to eat sweet, so the desserts of Teochew also have more ingredients than sugar in other places, such as gourd and taro paste, which are not allowed to be eaten by outsiders. And the roasted ginkgo (ginkgo) is also one of the desserts with a lot of sugar. To make this sweet soup, you must first remove the shell of the ginkgo seeds, soak them in the outer membrane and remove the heart in the middle, and then put it into the sugar water to boil, wait for the ginkgo seeds to boil until transparent, and the sugar water is thick enough to be considered hot, and then add pig paste, and fried green onion beads, and then eat.

Its taste is sweet and crunchy. Teochew people make red bean soup, often boiled with winter melon skin, lotus leaves, red beans are generally also "flowering" as the degree, different Cantonese people's red bean paste, non-rotten to the sand is not eaten.

1. Hong Kong-style desserts are the representative of Hong Kong's trendy cuisine, which originated from the traditional "sugar water" in Cantonese cuisine, and has become its own school through the innovation of Hong Kong people. It is not only the inheritance of history, but also the product of Westernization and innovation.

Milk tea, the most common Hong Kong-style dessert of egg tarts. It's a dessert that Hong Kong people eat.

Girls are now learning the pastry baking industry out of a very good ha, fashionable, popular, and popular, this industry should be the favorite industry for girls now, girls are skillful, so making pastries, baking is the most suitable! And when you come out to work, the salary is quite high! If you have any questions about tuition fees, you should go directly to the official website to consult the teacher or visit the school.

It is a dessert in Hong Kong, and there are all kinds of beans.

1.Double skin milk.

Double skin milk** from Shunde, Guangdong, is made of buffalo milk, egg white and sugar mixed stew, its particularity is that it contains a double layer of milk skin, a layer of rich and sweet fragrance, two layers of fragrance, so the name "double skin milk", is the "Chinese famous snack" that has been passed down for many years. Double skin milk can be drunk hot, and in summer, it is sweeter to add honey beans after being refrigerated. It is as white as cream, and the entrance is very delicate and tender, like a baby's skin, it can be broken by blowing, light and sweet.

2.Mango sago dew.

The strong mango flavor, as well as the fragrance of coconut water, the smoothness of milk, and the Q strength of sago, are suitable for mango sago dew in summer.

3.Poplar nectar.

Yangzhi manna is a famous Hong Kong-style dessert, the main ingredients are grapefruit and mango, and the main cooking process is boiling. Both mango and grapefruit are rich in vitamins and make for a nutritious dessert.

4.Milk stew.

Milk stewed eggs, also known as egg custard, is a sweet and delicious, everyone's favorite dessert, with milk and egg fragrance mixed together, smooth and delicate, melt-in-your-mouth taste, simple and delicious. Follow 3 tips to make a rich, silky melt-in-your-mouth custard. Milk stewed eggs have the effects of nourishing beauty, nourishing yin and blood, strengthening the body, and are also easy to digest, suitable for a family to share, and are people's favorite edible nutrients.

.1--There is an update at the end of the article, thank you for your support.

I'm a man, too! Visually, it's a little bit better than the girls around it, so little bit of matcha chocolate naked cake.

Small mountain roll (without chestnuts, put strawberries).

Pineapple buns, poplar nectar, milk stewed eggs, mango glutinous rice balls, etc., are all Hong Kong-style desserts.

Manji desserts, taro noble sweets, seven leaves and tea, sweet honey, Baozhu cheese.

All are good dessert shops. Double skin milk, big taro ball No. 2, and boat porridge are the signature of their family.

You can go to Kai Fan Rakchacha.

Milk stew. Brief introduction. Cow zhidao milk stewed eggs mainly use the stewing method, so that the milk and eggs are fused with each other, with mango, honey, and almonds are added if necessary.

After the production is completed, the milky aroma of the milk and the fruity aroma of the seasoned fruits added are overflowing, and the taste is rich, fresh and natural. Method. 1. Prepare eggs, pure cow milk, sugar, mango, honey and almonds.

Beat the eggs into a liquid egg.

Hong Kong-style desserts are a representative of Hong Kong's trendy cuisine, which originated from the traditional Cantonese cuisine"Sugar water"It has become a school of its own through the innovation of Hong Kong people. It is not only the inheritance of history, but also the product of Westernization and innovation. Using fresh fruits, milk, and a variety of high-quality ingredients to make desserts that look and taste good, the biggest feature of Hong Kong-style desserts is the grasp of the taste of fruits.

Among them, fruits such as durian and mango, which are already very attractive in taste, can be boldly and innovatively used in sugar water desserts, which is the biggest advantage. For example, poplar branch nectar, fresh mango, red grapefruit, sago, etc., added to the snow bottom, fresh and refreshing, full of taste. Hong Kong-style desserts to:"Mango pancake and"Sugar sink desserts"The series stands out.

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 different 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, mango white snow black glutinous rice sweet and so on.

If you want to learn how to open a store on your own, it is best to go to a formal training place to learn sweets, and you will definitely be able to learn it by yourself step by step according to the teacher's teaching method. Learning desserts is a short-term training, generally a month, and a few thousand yuan in the short term.