These 8 small snack recipes that don't use the oven must be learned

The first course: the donkey rolls

Ingredients required: 150 grams of glutinous rice flour, 125 grams of warm boiled water, 250 grams of red bean paste, 10 grams of caster sugar, and an appropriate amount of cooked soybean flour.

1. Put the glutinous rice flour into a basin, add 10 grams of caster sugar and stir well with chopsticks, 125 grams of boiling water until warm, slowly pour into the glutinous rice flour, and stir with chopsticks while pouring.

2. Mix the glutinous rice flour into a smooth dough without dry flour.

3. Prepare a plate, smear a layer of oil on the bottom of the plate, put the mixed glutinous rice flour dough into the plate, press and flatten, spread it thinner and easier to steam.

4. Steam in a steamer on cold water, and steam for another 15-20 minutes after boiling.

5. When steaming glutinous rice, prepare some cooked soybean flour, spread it on the board for later use, stir it with chopsticks while it is hot after the glutinous rice dough is steamed, and then put it on the soybean flour, this dough is very sticky, so put more cooked soybean flour.

6. Use a rolling pin to roll out the glutinous rice dough into rectangular sheets about half a centimeter thin.

7. Spread the prepared red bean paste evenly on the dough cake (if it is a bean paste filling, it is relatively dry and difficult to spread, so pour a little water to dilute it before use).

8. After laying the red bean paste, roll up the dough sheet from the bottom to the top, roll it as tightly as possible, and cut it into small pieces of 2.5-3 cm.

9. Sift another layer of cooked soybean flour on the surface

Second course: yam cranberry cake

Ingredients required: two iron sticks of yam, sugar spoon, appropriate amount of cranberries (can also be replaced with raisins).

1. Wash and peel the yam, put it in a pot and steam for 20 minutes. If you see if it is ripe, you can use chopsticks to pierce it, and it is easy to pierce it through, which indicates that it is cooked.

2. Chop the cranberries in the middle of steaming yams. I use about two tablespoons of dried cranberries

3. Cut the yam into pieces, put it in a plastic bag, press it with a rolling pin, and roll it out until it becomes pureed and there are no particles.

4. Put the mashed yam, cranberries and sugar together and stir well. White sugar can also be completed in the previous operation, as much as you want, according to personal taste. I put less than two spoonfuls and basically didn't taste the sweetness.

5. Stuff the mixed yam into the mold, press it hard when stuffing, and stuff it with a thickness that you think is suitable. Press hard to avoid the mold falling apart. (The mold is a 50g mooncake mold)

6. The film can be placed on a plate.

The third course: coconut water mille-feuille cake

Ingredients required: 500 grams of water chestnut flour, 800ml of coconut milk, 1000 grams of water, 4 slices of red sugar, appropriate amount of sugar, 2 boxes of milk (500ml).

1. Prepare all the ingredients, water chestnut flour, coconut milk, red sugar, I choose a darker red (you can also use yellow sugar or other instead), and pure milk for milk

2. Melt the brown sugar in hot water, or you can cook it in a pot to cool the red dessert. I didn't mix cooked pulp with raw pulp for the brown sugar syrup part, and I can add water chestnut powder directly to brown sugar water.

3. Add 250 grams of water chestnut powder to the cooled brown sugar water, stir well, preferably sifted, which can make the brown sugar syrup more delicate. I don't have tools for this, so I haven't sifted it, but it doesn't matter.

4. Prepare another basin, pour in two cartons of milk, add an appropriate amount of sugar and stir until melted, then pour in 2 bottles of coconut milk and stir well.

5. Prepare a large pot to boil water, put a steaming rack, boil the water, prepare a basin, wipe the basin with oil around it, and put it on the pot. Spoon a spoonful of brown sugar syrup first, cover the pot and wait for the slurry water to solidify before continuing to steam the next layer. (Stir well before each spoonful of batter, as water chestnut flour can easily settle).

6. After the brown syrup solidifies, add a spoonful of coconut milk, cover the pot, and wait for the coconut milk layer to solidify, you can add the brown syrup, and so on, steam layer by layer, and steam to the desired thickness. The bottom and top layers are all layers of brown syrup.

7. After steaming, cool out of the pot and put it in the refrigerator to refrigerate, I personally think the taste is better after refrigeration. (I steamed 3 plates at once, and I couldn't put it in the refrigerator).

8. Remove the mille-feuille cake from the refrigerator and cut into strips.

9. Then cut into diamond cubes, this horseshoe flour has a good taste, elasticity, and is steamed out in layers.

Fourth course: cucumber cake

Ingredients required: 200 grams of cucumber, 50ml of cool white boil, 70 grams of mung bean starch, 290ml of water, 35 grams of white sugar, 40 grams of shredded coconut.

1. Add cucumber to cool and boil, and beat it into juice with a food processor or other tools.

2. Strain out 140ml of cucumber juice and set aside.

3. Add mung bean starch (not replace with corn starch and potato starch)

4. Stir well with a silica gel spatula, the poured mung bean starch will clump when it touches the liquid, stir a few more times to dissolve quickly, and then put it on the side for later use. While waiting, if the cucumber juice and mung bean starch are layered, continue to stir well.

5. Add water and sugar to a boil in a pot.

6. Pour in cucumber juice and stir quickly, until it is slightly thickened, immediately remove from the heat and pour into the mold (the stirring process will condense in about 15 seconds, if it is too thick, it is difficult to flatten it in the mold)

7. After cooling, put it in the refrigerator for 1 hour and take it out. Reverse release (stainless steel, non-stick mold or glass crisper box is acceptable)

8. Cut the cold cake into pieces, stick it with shredded coconut and serve.

Fifth course: steamed rice cakes

Ingredients required: 200 grams of sticky rice flour, 50 grams of glutinous rice flour, appropriate amount of brown sugar, appropriate amount of raisins, appropriate amount of dried cranberries, appropriate amount of water, a little oil.

1. Glutinous rice flour is better than sticky rice flour.

2. Pour in water little by little, stir the powder into a coarse powder (be sure to pour it little by little, I have a little bit of water to get too much, it is not easy to sieve, you can put it in the sun to dry it will be easier)

3. Then sift it out.

4. Choose molds, bowls or disposable egg tart molds. Rub oil on the mold with your hands to prevent sticking, and add a few raisins.

5. After adding 1/3 of the rice noodles, put an appropriate amount of brown sugar and cranberries on the rice noodles (you can also put red bean paste, purple sweet potato puree, sesame seeds, etc., but you must remember to add some sugar if you add something that is not sweet) and then evenly add 1/3 of the rice noodles (cover it, don't press it hard), I use brown sugar cubes, so I use a knife to cut off the brown sugar cubes like chopping vegetables and it is crushed

6. Put it in a pot and steam it over high heat for about 20 minutes.

7. Take it out and let it cool, it will be easy to demold.

Sixth course: Steamed cake with brown sugar

Ingredients: 60 grams of brown sugar, 250 grams of flour, 2 eggs, 2 grams of yeast, 125 grams of milk, 20 red dates.

1. Put yeast, eggs, and flour in a pot. In cold areas, it is necessary to dissolve the yeast in warm water before mixing it with flour.

2. Pour milk into the brown sugar, dissolve the brown sugar after heating, if there is no milk, you can use water directly, if there is milk, you can directly melt the brown sugar with milk, if it is a lump of brown sugar, it is best to melt it with water, cool it to, a little warm heat. Do not pour it hot as the yeast will burn to death.

3. Mix and stir until there are no particles.

4. The content of the liquid is for reference only, because different flours have different water absorption, if you feel that the batter is too dry, you can continue to add some liquid.

5. I use an 8-inch live bottom mold for the mold, the mold is covered with oiled paper, and the four walls are brushed with cooking oil to prevent sticking. If there is no oil paper at home, all the containers are brushed with cooking oil, and it is convenient to use stainless steel basins directly if there is no demoulding, why stainless steel basins? Because it's thin.......

6. Cut the jujube in half, chop half (mix), and keep the other half.

7. Crushed red datesI pour a layer of batter and a layer of crushed red dates like this, I don't like to mix directly into the batter.

8. After the batter is all poured, it will shake the air inside.

9. Put it in a warm place to ferment, open the fermentation function in the oven or ferment directly in the fermentation box. The batter is 1-1.5 times high, so the batter should not be too full. Ferment until it is eight minutes full, and then garnish with the other half of the red dates.

10. Cook on cold water, continue to steam for 25 minutes after boiling, you can increase or decrease the time according to the size of the mold.

11. For demoulding, remember to either brush oil or use oiled paper, otherwise it will stick to the phase. Once it has cooled, it can be cut.

Seventh course: scallion pancake (dumpling skin version)

Ingredients required: some dumpling wrappers, appropriate amount of chopped green onions, appropriate amount of oil, appropriate amount of salt.

1. Grease the board and put a piece of dumpling wrapper.

2. Brush the dumpling wrappers with a thin layer of oil, sprinkle with some salt and spread with chopped green onions.

3. Cover with the second dumpling wrapper.

4. Repeat step 3 until about five slices of dumpling wrappers have been added

5. Roll the pin horizontally and vertically and slowly press towards the edges

6. Roll out into thin slices at the end.

7. Put a little oil in the frying pan and fry slowly over low heat until both sides are slightly yellow, and the middle is bulging.

Eighth course: a bite of crisp

Ingredients: 200 grams of flour, 85 grams of egg mixture, 30 grams of butter (melted), 2 grams of baking powder, 60 grams of sugar, appropriate amount of white sesame seeds.

1. Put all the ingredients except the sesame seeds in a bowl and knead the dough.

2. Wrap in plastic wrap and relax for 20 minutes.

3. Roll into about 15 grams of small balls, put the surface of the balls into sesame seeds and roll them, and the surface is evenly glued with sesame seeds.

4. Heat the oil pan to about 100 degrees, add sesame balls, and fry until the surface is golden brown.