The variety of Cantonese morning tea is very rich, today Rong Er shared 10 snacks that everyone often ordered, and they can easily reproduce at home, delicious and simple, and learned to make it for their families.
1. Brown sugar mara cake
» Ingredient List «
Milk 100 g Yeast 3 g Eggs 2 Brown Sugar 50 g Vegetable Oil 20 g Low Gluten Flour 120 g Soda 3 g
» Production Steps «
1, 3 grams of yeast with 100 grams of warm milk to dissolve, not hot state can be, let the yeast active;
2, take another bowl, add 50g brown sugar, 2 eggs, 20g cooking oil;
Beat well with an egg beater, beat a little more, must be beaten to the state of emulsification, that is, there are silky and delicate small bubbles;
3. Sift in half of the flour 60 grams, continue to pour in half of the milk 50 grams;
After beating well, add the remaining 60 grams of flour, 50 grams of milk, 3 grams of baking powder, and continue to mix well with an egg beater;
4, the bottom and periphery of the mold are covered with oil paper, brush oil can also be, mainly for anti-stick, pour into the batter after the start of fermentation, summer room temperature 28 degrees fermentation for about 30 minutes, winter room temperature 10 degrees 1 hour or so, the specific time according to the temperature and humidity adjustment, batter length 1.5 times higher can be, do not send too long, so as not to ferment excessively, otherwise the tissue will be rough;
5, knock on the table a few times, remove the large bubbles, steamed out not only will not collapse, the internal tissue will be uniform and delicate;
6, the water on the pot steaming, steaming on medium heat for 40 minutes, after turning off the heat, do not rush to open, simmer for 5 minutes and then out of the pot, soft and sweet Mara cake is ready;
Don't believe you see, take a look at the mold, it is really super complete and beautiful, there is no trace of collapse, there is no rough bubble, cut open to see inside, the pores are delicate and uniform;
This mara cake I also made for the first time, the result is a bit unexpected, sweet and soft, cold to eat will not become hard, but the heat to eat the taste will be better, it is recommended not to use the microwave Oh, steamed out of the taste will be better!
This recipe steamed mara cake is full of elasticity, I like this recipe of brown sugar mara cake, no oil, eat no burden in the heart, and brown sugar mara cake is very delicious when it is cool.
2. Crystal shrimp dumplings
〖 Ingredient List 〗
100 g corn starch 50 g boiling water 150 g corn oil to taste
10 shrimp 3 horseshoe 3 carrots 1/2 shallot Cooking wine Black pepper Salt
Preparation Steps
1: Take 4 shrimp and cut into small pieces, add cooking wine, black pepper, salt, stir well and marinate for a while.
2 or 3 horseshoes and 1/2 carrots are chopped separately.
3: Chop 6 shrimp into purees, then put them together with the cut horseshoe and carrots, add black pepper, salt and oil, and stir well. Then add 4 pickled shrimp grains and mix well.
4: Add 100g of starch and 50g corn starch to the bowl, then use 150g of boiling water and noodles, quickly stir into a flocculent shape and knead into a ball.
5: Continue to knead smoothly with oil, then rub into long strips and divide into small agents. Then roll the circle first, and then flatten it.
6: Start rolling out the dough, push with the rolling pin in your left hand, turn the dough on your right hand, roll out thin and put in a spoonful of filling, and then wrap it up freely.
7: Roll out one bag, and after wrapping, the surface brush layer of oil locks the water.
8: Boil the water first, then put the shrimp dumplings on the pot and steam for 6 minutes on high heat. Out of the pot is the crystal clear shrimp dumplings, beautiful and delicious.
3. Steamed chicken claws in soy sauce
Chicken feet Ginger Shallot knot Brine wrapped tempeh Chili sauce Soy sauce Soy sauce Soy sauce
Garlic Sugar Oyster Sauce Cooking Wine Five Spice Powder Chicken Essence Salt Spicy Curd Green Onion
1, the following to deal with chicken feet, wash clean first cut off the nails of chicken feet.
2: After all the treatment is done, pour it into the pot, add water, green onion knots, ginger slices, cooking wine to blanch the water.
3, after boiling, first fish out, quickly put into cool water and clean again, the foam are fully washed.
4: Then boil water, add 2 pieces of ginger, 2 shallot knots and 1 brine packet.
Cover and bring to a boil, then pour the washed chicken feet into the brine, cook on medium heat for 10 minutes, cover and simmer for another 5 minutes.
5: After fishing out, put it in cool water again to cool down, then fish it up and drain the water.
6, the water is completely dried after the fried chicken feet, pour oil from the pot, the oil temperature is 50% hot under the chicken feet fried, the whole process is slowly fried over medium heat, as long as the water of the chicken feet is dried, there will generally be no oil splashing out.
When frying chicken feet, it is also not recommended to cover the lid, the lid will simmer out the water vapor and then drip into the pot, so that the oil is easier to splash out. Fry until the chicken feet harden and the color turns yellow.
7, after fishing out, let into the ice water for 2 hours, if you want the tiger skin effect is more obvious, you can also soak overnight.
8, the time to soak the chicken feet we come to prepare the marinade, add a small handful of tempeh to the bowl, has been added in advance to the water soaked. Then add chili sauce, soy sauce, soy sauce, soy sauce, garlic, sugar, oyster sauce, cooking wine, five-spice powder, chicken essence, salt, and finally a small piece of spicy curd milk, mix well and put aside.
9, then we fish out the soaked chicken feet, drain a bit of water and add to the prepared marinade bowl, mix evenly and then marinate again for 1 hour, during which remember to flip the chicken feet, so that each chicken feet can be evenly flavored.
10: After marinating, you can take it out and steam it, and put it into a small bowl first.
Cover with tin foil, boil water and steam, heat for 30 minutes.
11. Finally sprinkle with spring onions and dot it, and the soft and peeled tempeh and chicken claws will be ready.
Fragrant sticky, looks particularly appetizing, first fried and then steamed, eat crisp but not rotten, Q bullet soft glutinous chewy.
The delicious spicy is mixed with the unique flavor of tempeh, and every bite is super flavorful.
Picking it up and taking a sip of it separates the flesh and bones, it is really too fragrant.
4. Intestinal powder
Ham Green onion Sticky rice flour 80 g Corn starch 50 g Corn starch 20 g Water 300 g Corn oil 1 tsp
1: Dice the ham and chop the shallots.
2: 80g sticky rice flour, 50g starch, 20g corn starch, 300g water, 1 tsp corn oil, mix well and set aside.
3, the pot first boil water, and then prepare a flat plate, brush a little oil on the top to prevent dipping, pour in two spoonfuls of batter, carefully shake gently, do not thick, the thinner the better, sprinkle on the intestines and green onions.
4, after the water boils, put the plate gently on the grate on the high heat, steam for about 2 minutes, turn off the heat, open the lid will see the bulging bag, instantly fall back to the look, this is cooked.
5. Then use a spatula and roll it up while scraping. Roll it all up and sprinkle with the sauce.
5. Burnt
500 g glutinous rice sausage 125 g carrots 170 g shiitake mushrooms 130 g
500g dumpling skin Salt soy sauce pepper shallots
1, first to soak rice, added glutinous rice roasted wheat is actually biased towards the Shanghai side of the practice, here is I soaked in advance overnight 500 grams of glutinous rice, drain the water can be used directly.
2, now to prepare side dishes, sausage 125 grams, today is the use of Cantonese sausage, the taste is sweet, do not like to eat sweet can be replaced by sausage, diced.
3: 170g carrots, diced, shiitake mushrooms 130g diced.
4, after the pot is heated, do not pour the oil, first fry the shiitake mushrooms, dry the water inside first, then pour in the appropriate amount of oil and sausage, stir-fry the oil inside and add carrots, raw glutinous rice.
5, now use medium heat to slowly fry, feel that the glutinous rice is a little sticky when you can add water, to use boiling water, a little less, add it twice, the time is about 2 minutes each time, at this time the glutinous rice has been cooked.
6, add salt, soy sauce, pepper, mix well to adjust the taste, before coming out of the pot and then a handful of green onions, the filling is ready.
7, today we use 500g of dumpling skin to do roast selling, a dumpling skin a spoonful of stuffing, when the package is roasted wheat without closing, with the thumb and index finger to hold the roast wheat edge, gently collect it, in fact, it is much easier than the bun, its shape is more casual, there is a way is to squeeze the waist a little harder, the shape of the burnt sale will come out.
8: Steam on high heat for 15 minutes. I can't wait to taste it, the color is very attractive, the skin is thin and filling, the taste is a little sticky, relatively fresh, oily but not greasy. Today it is relatively small, and one bite is just right.
6. Glutinous rice chicken
500 grams of glutinous rice 6 shiitake mushrooms 15 yaozhu 4 chicken thighs 10 egg yolks
1 handful of minced ginger 2 spoons of cooking wine 2 spoons of light soy sauce 1 spoon of oyster sauce 1 spoon of salt 1 spoon of sugar 2 spoons of sesame oil 1 spoon of sesame oil 1 spoon of corn starch Edible oil to taste
1, 500 grams of glutinous rice with water to soak for 2 hours, 6 shiitake mushrooms, 15 Yaozhu plus some warm water also soaked;
2, then we prepare 4 chicken legs, first use scissors to remove the bones, and then cut into small pieces, when making glutinous rice chicken, it is recommended not to use pure chicken breast, because the taste is more chai, other parts of the chicken are OK;
3, 1 handful of minced ginger, 2 spoons of cooking wine, 2 spoons of soy sauce, 1 spoon of oyster sauce, 1 spoon of salt, 1 spoonful of sugar, mix well and then spoon a spoonful of corn starch, grab and mix well and put it into the cut chicken thighs to marinate;
4, prepare another 10 egg yolks, after the water boils, throw the lotus leaves in first, find a plate to press it to avoid floating up, the lotus leaves can be boiled to remove the bitter taste, and then put the egg yolks on top to steam together;
5, shiitake mushrooms and Yaozhu are fished out after soaking, shiitake mushrooms sliced, Yaozhu tear small pieces;
6: Add a spoonful of starch to the water of the shiitake mushrooms and set aside;
7, after the egg yolk is cooked, turn off the heat and take it out, the lotus leaves are also fished out of the cold water, cut it in half after cooling, drain the water and reserve;
8, from the pot hot oil, under the minced garlic stir-fry, first add the chicken to stir-fry, chicken discoloration after the mushrooms and Yaozhu are added, stir-fry for two minutes and then pour the mushroom water in, cover the lid and simmer to collect the juice;
9, then pour out the soaked glutinous rice to drain the water, the soup in the pot is dried and put out for later, the pot does not need to put oil, the glutinous rice is poured directly in, and slowly stir-fried over medium-low heat.
10, after the water is dried, add 1 tablespoon of oil to continue stir-frying, fry the glutinous rice until it is 8 minutes cooked, add 2 spoons of soy sauce, 1 spoonful of sesame oil, stir-fry well and then you can get out of the pot;
11, then we start to wrap, the middle of the lotus leaf first spread a layer of glutinous rice, a spoonful of chicken, an egg yolk, and then a layer of glutinous rice;
12, after pressing and sorting out the shape, and then you can wrap it up, first from the bottom of the package, and then the left and right sides, and finally the upper side can be covered down;
13, after all wrapped up in cold water on the pot steaming, after the water boiled on high heat for another 30 minutes, out of the pot. The smell of meat and lotus leaves comes from the opening of the lid, the texture of glutinous is very chewy, and the taste of chicken is completely penetrated into the glutinous rice, accompanied by the fragrance of lotus leaves.
7. Egg tarts
Egg tart skin: 40 g butter, 6 g salt, 300 g medium gluten flour, 150 ml water, 150 g butter (melted butter 10 g brush mold)
Egg tart solution: 4 egg yolks, 220 g light cream, 150 g milk, 15 g condensed milk, 40 g sugar
1, starting from the tart, 40 grams of butter (do not melt, slightly soften it)
Salt 6 grams, medium gluten flour 300 grams, mixed evenly by hand into granules, many people do tarts are made with low gluten powder with a little high gluten powder, in fact, home production with medium gluten flour is also OK, the same is also very delicious;
2, add 150 grams of water, stir down and start kneading the dough, knead into a dough and wrap it up with plastic wrap to put it in the refrigerator, wrap the plastic wrap is afraid of air drying, put the refrigerator refrigeration is to relax the dough, prevent butter from melting, the first refrigeration time is one hour;
3, 150 grams of butter first to slice, and then slightly change a little smaller, there is a slice when not cut too thick, easy to operate when rolling, put in the oil paper middle wrapped up after the beginning of rolling, try to roll until the thickness is consistent, and finally a whole piece can be, put in the refrigerator refrigeration;
4, after refrigeration, butter and dough are taken out together, after the dough is loose, we begin to roll out the dough, roll out the rectangular large dough, and wrap the butter we rolled out in the middle;
5, be sure to seal Oh, the sealing place continues to roll out and roll out long, and then turn the dough over and fold it like a quilt, put it in the refrigerator and continue to relax for 40 minutes;
6, roll out the rectangle after the step of folding the dough is repeated three times, each time the refrigeration time is the same, the last time the dough is taken out and rolled into a large 3-4 mm piece, the corners and corners are repaired, and finally it is a more regular rectangle;
7, the surface brush a layer of water after rolling up from the bottom up, if the room temperature is relatively high, it is recommended to continue to refrigerate for half an hour and then cut open, each small agent is about 30 grams;
8, egg tart mold brush a thin layer of butter, put the dough into it with two thumbs to press the edge, let the dough fill the entire mold, the bottom should be thinner, otherwise it is not crisp enough to eat, the edge should be a little higher than the mold, and the tarpy part is completed;
9, we first come to preheat the oven, 200 degrees 10 minutes, now to do the tart liquid, the tart part is relatively simple;
10, 4 eggs, egg white egg yolk separation, as long as the yolk, stir after adding 220 grams of light cream, 150 grams of milk, 15 grams of condensed milk, 40 grams of white sugar mixed evenly, pour into the tart before sieving tarts must be sieved twice, the taste is more delicate and tender;
11, pour into the tart skin 9 points full, after the egg tart baked the volume will be larger than before the roast, all said that it is too full easy to overflow, but I still want to eat a bite down is all the stuffing feeling;
12, the oven has been preheated, the upper and lower tubes 200 degrees in the upper layer of baking for 25 minutes, the last few minutes must pay attention to observation, the actual temperature of each oven is not the same, baked to the appearance of sugar spots on the cooked, the final finished product color is very fast, do not bake paste;
The freshly baked egg tart is bulging, slightly cool for a while before eating, the outside is tender and tender, very fragrant
Let's first take a look at the tarp, which is crispy and multi-layered and has a good color, and the bottom is also charred and crispy. Looking at the filling, it is not too much to describe it in the mouth, and it can be eaten with a spoon
Inside the soft egg tart, fragrant and tender, mixed with puff pastry together between the mouths, it is really a perfect match, perfect, excellent.
8. Horseshoe cake
400 g old pumpkin 700 g water 90 g sugar 250 g horseshoe powder
400 g coconut milk 200 g milk 30 g sugar
1, today use pumpkin to do layering, the old pumpkin first peeled, and then cut into large pieces, the net weight is 400 grams.
2, steamed in the pot and then taken out, poured into the wall breaker with 700 grams of water to beat into pumpkin paste, poured out when sieved again, the taste is more delicate.
3: Then we add 60 grams of sugar to the pot, scoop a few spoonfuls of the freshly filtered pumpkin paste into the pot, cook over medium heat, and boil the sugar first.
4, then we add 120 grams of horseshoe flour to the bowl, and then pour all the remaining pumpkin paste in and mix well first, and then sift through the particles in no way, this is the yellow part of the powder.
5, at this time the pot is also boiled, turn off the heat and scoop in 2 spoons of corn starch syrup, and then start stirring non-stop, until the slurry is all blanched, it looks like a transparent paste.
6, and then pour into the remaining corn starch slurry while hot, continue to stir evenly, slowly the slurry will become more and more thick and delicate, like this state can be, first put aside for later.
7, the following to make the white part, the bowl added 130 grams of horseshoe powder, 400 grams of coconut milk, 200 grams of milk, 30 grams of sugar, I added not much sugar here, eat out is a faint sweet, like to eat sweet can be doubled, mix well after sieving again, no particles can be.
8, this powder has milk and coconut milk in it, and it can be solidified without scalding.
9, then you can prepare the mold, large mold and small mold are OK, first brush the oil anti-stick, and then cover the lid, boil on high heat and then pour a layer of yellow powder to lay the bottom.
10: Then cover and steam for 3 minutes, then open the lid and pour in a layer of white paste, cover and continue steaming for 3 minutes.
The back is all the same, a layer of yellow and a layer of white, the top and bottom are made of yellow pulp, so that the color of the steamed is better.
11, after all steamed can be taken out to cool, there are some slurries I will use the box steamed, the same layer of yellow layer of white poured into steaming, but this box is relatively large, poured into the slurry is also more, so the steaming time to be slightly longer, about 5 minutes to be completely steamed.
12, all steamed after also take out to cool, at this time the small mold has been completely cool, with a finger lightly broken off the mold, poured out is a complete horseshoe cake.
Small, but the color is very beautiful, like a flower, it feels like a QQ bounce, very tender.
Then we look at the inside of the box, pour out the mold and cut the pieces, first cut the strips, and then cut into small pieces, also layer by layer, the color is very beautiful.
There is not much yellow powder in the back, so I mixed it with a little white powder, so the color will be slightly lighter, but it will not affect the taste.
And the appearance is also very high, smell and strong coconut, sweetness and toughness are just right, put in the refrigerator for a while before eating, the taste is more icy and cool.
9. Sticky rice
100g glutinous rice Half ham sausage Shiitake mushrooms to taste 1/2 onion 1 piece of dried egg
Pepper 1 green bean to taste Corn to taste Salt soy sauce pepper shallots
1, first come to soak the rice, 100g of glutinous rice with water to soak for 6 hours, it is recommended to soak the rice overnight, when you do this, you don't have to wait, the soaked glutinous rice is crushed with a pinch of your fingers, drain the water and put it aside first.
2, to prepare side dishes, half a ham sausage, you can use Cantonese sweet sausage, or the sausage will be more fragrant, because there is no home, just use ham sausage instead, dice and set aside.
3, shiitake mushroom slices, half an onion is enough, diced, dried eggs a piece, you can also use dried tofu diced, pepper one, diced, this is a vegetable pepper, is not spicy.
4, peel some green beans, come to some corn.
5, non-stick pan heat, do not rush to pour oil, first come to fry shiitake mushrooms, fry the water inside dry, so that the taste will be more fragrant, pour some oil to heat up to fry onions, the taste of onions is really too fragrant, but do not put too much, will grab the taste.
6, now add green beans, corn, dried beans to fry for a while, add some salt to taste, glutinous rice added to stir-fry together, with medium heat, fry until you feel that glutinous rice has a little stickiness can add water.
7, remember to use boiling water, and do not add too much at a time, add several times, cover the pot and simmer for a while. Each time it is simmered for about 3 minutes, simmered 3 times is almost cooked, add some soy sauce, pepper, other spices do not need to be put, ham sausage and pepper are also added, continue to stir-fry for a while and you can almost get out of the pot.
8, before coming out of the pot and then a handful of green onions, it looks really tempting, a little eager to taste a bite, because the glutinous rice soaked in advance overnight, in addition to being particularly easy to cook, the taste is also needless to say, special soft glutinous, with a variety of vegetables and shiitake mushrooms, in addition to full of nutrition is really particularly fragrant, it is strongly recommended that you try it.
10. Wife cake
Water oil skin: 180 grams of flour 50 grams of lard 40 grams of sugar 90 grams of water
Puff pastry: 140 g flour 80 g lard Filling: bean paste Egg yolk 1 black and white sesame seeds garnished
1, first to make water oil skin dough, flour 180 grams, lard 50 grams, sugar 40 grams, water 90 grams, hands-on kneading, basic kneading after moving to the cutting board to continue kneading, kneading for a while, kneading like clothes to knead out the glove film;
2, the beginning will not be very good kneading, because this dough is particularly soft, will be very sticky, can be operated with the help of a scraper, kneaded to the back you will feel particularly smooth, not sticky hands, pull open there is a thin layer of film on it, put into the bowl to relax for 20 minutes for backup;
3, now to make puff pastry dough, flour 140 grams, lard 80 grams, mix well and knead the pastry, the puff pastry is not elastic, it is easy to be together, plastic wrap up and stand for later;
4, the bean paste part is what I did a few days ago
5, the relaxed water oil dough is particularly soft, like the earlobe, but also very tough, take out to rub the long strips, divided into small dough agent, I divided a total of 18, directly on the cutting board roll round on it, cover plastic wrap to relax for 10 minutes standby;
6, now to deal with the puff pastry dough, the same kneading strips after dividing into small dough, the number of parts is also 18, after kneading the circle to spare;
7, after the water and oil skin is relaxed, take a water oil skin dough in the palm of the hand and knead it into a cake, the puff pastry dough is placed in the middle, the water oil skin dough wraps the puff pastry dough, wraps it up, and then tightens it with the tiger's mouth, and after finishing it, it is completed, and then continue to cover the plastic wrap and relax for 10 minutes after all the work is done;
8, 10 minutes later rolling the noodles, the bottom side up, smooth side facing down, press flat, put the rolling pin in the middle of the dough, roll it up, and then put it back in the middle to roll it down, don't roll back and forth, it will break the crisp, roll up, all rolled up after the same cover plastic wrap relaxes for 10 minutes, this is the last time it is relaxed;
9, the index finger in the middle of the roll pressed, the two sides to the middle of the pinch, the bottom stick a little corn starch and then flattened, can avoid breaking the crisp;
10, after rolling open, you can wrap the bean paste, tighten the bottom, turn over and roll round, all done and then gently press with the palm of your hand, the shape of the cake will come out;
11, brush on the egg yolk liquid, an egg yolk is just used up, if you can't use it again, the more the egg yolk brushes the more beautiful the finished product, sprinkle with black and white sesame seeds; finally use a knife to cut three knives on each cake embryo, to completely cut through the skin to see the filling;
12, put into the preheated oven, the middle layer, up and down the heat 180 degrees 20 minutes, the oven in advance preheating is also up and down the fire 180 degrees, time 10 minutes can be;
When baking, you smell the aroma, bake, the color is indeed super beautiful, golden brown crisp looks particularly tempting, can't wait to taste one, really super crisp, a touch will drop the slag of this, the sweetness of the bean paste is also just right, eat it will not feel greasy at all;
The wife cake made by this recipe is thin and thick, the filling is moist and soft, the outer skin has a feeling of melting in the mouth, and the inner filling taste is sweeter and more greasy.
Committed to using the simplest ingredients to share the most delicious dishes and snacks for you, I am Rong'er, sharing a delicacy for you every day, learning to eat like this, so that your stomach is healthier! Welcome to like, follow, retweet and favorite, thank you for your support! We'll see you next time.