Teaching you to make 6 delicious snacks, traveling, chasing dramas, and sending relatives and friends are all very good

The first course: [Purple Sweet Potato Fairy Bean Cake]

This is a small snack that can be made with a frying pan, and the appearance is super high, and the taste is also first-class!

Method: 1.200 grams of purple potatoes peeled and sliced and steamed, stirred into a puree after cooling, add 20 grams of condensed milk and mix well, and separate each 20 grams.

2. Beat 1 egg, add 20 grams of sugar, 20 grams of corn oil, stir well, sieve 30 grams of corn starch and 80 grams of low-gluten flour and stir until there is no dry powder.

3. Divide it into nine equal parts, and 1 part is also about 20 grams.

4. Take a portion of dough and flatten it, put purple sweet potato and cheese, close it, and arrange it into a square by hand. (The cheese I use is mozzarella cheese, and the drawing effect is first-class)

5. Fry in a frying pan over low heat, fry for about ten seconds on one side, and fry on each side until browned.

The second course: [Strawberry Square]

Make a sweet but not greasy strawberry square, zero failure, sweet and sour and delicious super Q bomb, just 3 steps to get it.

Method: 1. Wash the strawberries and cut them into pieces, pour 500ml of milk, 40 grams of caster sugar and 60 grams of cornstarch into the milk pot and mix well. Heat over medium-low heat, stirring constantly while heating until the milk paste is thick, remove from heat and let cool.

2. Pour in half of the milk paste, spread the cut strawberries, then pour in the remaining milk paste and smooth out.

3. Let cool in the refrigerator for 2 hours, take out, cut into small pieces, and wrap in grated coconut.

The third course: [red bean millet cake]

Red bean millet cake is very delicious, Q glutinous and chewy, and the appearance is also high. You can also eat a variety of multigrains, especially healthy pastries.

Method: 1.200 grams of red beans, 50 grams of wheat and 100 grams of millet are soaked in water for 2 hours in advance. Pour the soaked red beans and wheat into the milk pot, add 1300ml of water, and simmer for 90 minutes on high heat. Cook until the red beans have opened a small mouth, don't cook the red beans too badly, drain the cooked red beans with a sieve and set aside.

2. After the millet is soaked, keep a little water, put it in a pot and steam it for about 15 minutes.

3. 250 grams of water chestnut flour add 400 grams of water, open into a paste, stir well with a spoon to prevent the horseshoe powder from sinking to the bottom;

4. In another pot, pour in 250 grams of brown sugar and 400 ml of water, and bring to a boil over high heat to dissolve the brown sugar completely. Turn off the heat when the brown sugar water is boiling, slowly pour in the stirred water chestnut flour while it is hot, and stir quickly with an egg whip until it is thick. The stirred slurry should be filtered through a sieve, so that a clean and impurity-free brown sugar slurry can be obtained.

5. Divide the stirred batter into 2 parts, add one-third of the batter to the cooked millet and mix well; Add the other two-thirds of the batter to the boiled and drained red beans and wheat, and stir well with a spoon.

6. Prepare a steaming plate, sweep a layer of oil on the plate, pour half of the millet to smooth the surface, steam for 6 minutes on high heat, pour all the red bean paste after the millet layer is steamed and condensed, steam for 10 minutes, and finally pour in the remaining millet layer, and then steam for about 10 minutes until ripe. Remove the steamed millet red bean cake from the pot and let it cool, and cut it into small pieces.

Fourth course: [Fruit glutinous rice balls]

One of the desserts that you can make without an oven "glutinous rice balls"! The inside is wrapped with your favorite fruit, the soft and glutinous skin, plus the sweet and sour flesh, not to mention how delicious it is.

Method: 1.120 grams of glutinous rice flour, 30 grams of corn starch, 20 grams of powdered sugar, 180 grams of milk, 5 grams of melted butter and mix well. Stir into a particle-free, runny batter.

2. Cover with plastic wrap, boil the water and steam for about 15~20 minutes (at this time, the batter is translucent and solid).

3. Peel and cut the mango and peaches into cubes. Or strawberries, pineapples, cherries will do.

4. After cooling, take a small piece of dough and press it into a slightly thick dough in the middle and a little thin around it.

5. Put on the diced fruit and roll it into a ball. Roll a layer of grated coconut. It's really easy to do!

Fifth course: [Milky potato tart]

The milky potato tart transformed into a potato is super simple, crispy on the outside and tender on the inside, full of milky aroma.

Method: 1.250 grams of potatoes peeled and cut into small pieces, add about 3 tablespoons of water or milk, and steam in a pot for 15 minutes.

2. After pressing the ripe potatoes slightly, add salt for seasoning, a little is enough, then add black pepper powder, and then add butter after pressing for a while, so that the potatoes have a smooth and greasy feeling.

3. The next fresh egg yolk, put the egg yolk can increase the humidity of the mashed potatoes, and it is easy to squeeze a little bit in the cookie gun later, which is easy to operate. Add the milk and mix all the ingredients into a slurry.

4. Place the smooth mashed potatoes in the cookie gun and press your favorite piping spout

5. Squeeze the mashed potatoes out of shape in the baking dish, in fact, the shape is casual, if not, it is not impossible to dig a small ball with a spoon. Preheat the oven to 200 degrees, put the mashed potatoes in, turn to 190 degrees, and bake for 20 minutes

Sixth course: [Red Date Madeleine Cake]

The freshly baked madeleine cake is crispy on the outside, fluffy on the inside, full of aroma, full of crushed red dates, and every bite is satisfying. 200 grams of cake flour, 200 grams of coconut oil, 140 grams of caster sugar, 60 grams of brown sugar, 4 eggs (each shell weight is not less than 58 grams), 20 red dates, 5 grams of aluminum-free baking powder

Method: 1. After washing 20 red dates, remove the jujube cores, and then cut them into small pieces for later use, as small as possible.

2. Then pour another 200g of coconut oil into a bowl, heat it through hot water until it is completely melted, and then remove it from the water. Here coconut oil can also be replaced with an equal amount of butter. Prepare another 12-piece cake mold and place paper cups in the mold. Today's recipe dosage is just enough to bake a plate

3. After all the preparations are done, start to make the cake batter, pour 4 eggs, 140 grams of caster sugar and 60 grams of brown sugar into a basin, and beat well with a manual whisk

4. Then sieve 200 grams of cake flour and 5 grams of aluminum-free baking powder into a basin and whisk into a fine batter with a manual whisk

5. Pour in the coconut oil that had melted before and continue to beat well with a manual whisk. It may be difficult to blend at first, but as long as you continue to stir in one direction, you can mix easily

6. The mixed batter needs to be filtered through the mesh sieve, because the batter has a certain consistency, and it is not easy to pass through the mesh sieve when sieving, so you should slide back and forth with the help of a manual whisk to make the batter pass through the sieve smoothly. In addition, the step of sieving cannot be omitted, because brown sugar is not easy to melt and is more likely to produce small bumps, so it is necessary to check whether the brown sugar is completely dissolved through sifting.

7. After the batter is sifted, we pour in the crushed red dates and mix well with a spatula. Then put the mixed red date madeleine cake batter into a piping bag, seal the bag tightly, and send it to the refrigerator for 20 minutes. If you don't have a piping bag here, you can also use a plastic bag instead

8. After 20 minutes, take out the cake batter, warm it up at room temperature for 2 minutes, squeeze it into the mold, 7~8 minutes full, the surface of the squeezed cake batter is uneven, it doesn't matter, because the belly of the madeleine cake needs to burst when baking, so there is no need to pursue a flat surface. At this point, preheat the oven to 170 degrees and preheat for 3 minutes

9. Finally, send it to the middle layer of the preheated oven, bake it at 165 degrees Celsius, bake it for 16 minutes, then turn it to 150 degrees Celsius, and bake it for another 16 minutes.