Recipes tagged "Clear water (B)"

5 recipes found

French Mushroom Tart

Today I recommend a French salty tart: Cheese Mushroom Galette. Galette is a traditional French delicacy. Its main feature is that it does not require molds, and the finished product has a simple appearance and rich content. To put it bluntly, it’s freestyle, just make it according to your own preferences~ This salty tart, the tart crust is relatively simple to make. The filling uses 3 kinds of fresh mushrooms, onions and hard cheese. After baking, the finished product is evenly colored and golden in color. It is very beautiful! When you take a bite, the tart shell is crispy and the filling is rich in sesame flavor, salty and delicious. The sweetness of the mushrooms, the rich aroma of the cheese and various spices match perfectly! If you don't like sweet tarts, if you are a mushroom lover, if you like cheese flavor, then this salty tart must be your best choice~ Ingredients A is the tart crust, and B is the tart filling.

Baking Paita
[Golden Fresh Meat Egg Dumplings]: delicious and a must-have for festivals

Fresh meat and egg dumplings are a dish that must be cooked during every festive season in Jiangnan. Dumplings are a food that all Chinese people like very much. As the name suggests, the outer shell of egg dumplings is fried with egg liquid, so its color is golden and clear, which is very suitable for the festive atmosphere of the festival. We, who love to get lucky, even named it gold, and its price immediately doubled again~~ The deliciousness of egg dumplings lies not only in the outer shell of QQ, but also in the filling. Naturally, you should choose pork belly that is fat and lean, so as to ensure a mellow taste. The addition of a little bit of green onion, ginger and water chestnuts not only adds a crisp texture, but also adds a bit of freshness and neutralizes the greasiness of fat. With the aroma of eggs, meat, and onions, every bite is satisfying, how can you not love it! (Amounts are for reference only. Among the following ingredients, A is for egg skins, which can make about 36 egg skins with a diameter of 8cm. B is for fillings and has not been used up)

Staple food Home cooking
Skillfully use vegetable puree to make healthy and delicious [Hamburg Steak]

Today I’m going to introduce hamburger steak, which is still made from beef. Common hamburger steaks are usually a mixture of beef + pork fillings. Usually the pork used here is slightly fatter, giving it the aroma of beef and the texture of pork. Because I considered the carrots, I replaced the pork stuffing with eggplant puree. There are two reasons: First, steamed and then crushed eggplant puree tastes very similar to fatty pork. The fiber of beef itself is relatively thick, and the taste is easy to become old and tough. Therefore, you can use eggplant puree to neutralize the taste of beef and make the steak tender and tender. Secondly, eggplant itself is a relatively light and very tolerant ingredient. It will taste whatever you give it, and it will not take away the taste and aroma of other ingredients. Moreover, the eggplant processed until soft can better absorb the taste and soup given from the outside. Another reason is that I have a friend who doesn’t like eggplants. If you do this, you can make him eat it without anyone noticing, haihai~~ (I feel like the evil trick has succeeded...) If your family has a similar situation to mine, you might as well try my method. It is absolutely delicious and healthy. (A in the ingredients is for steak, B is for sauce)

Foreign cuisine Black pepper (A)
[Improved Dried Fruit Pound Cake]: A delicious taste worth waiting for

(Amounts are for reference only. Please read Tips before making. The following amounts can make a 18*8*6cm long cake. Ingredients B is sugar water for brushing the surface.) The cake recipe comes from teacher Rumi Kojima. In addition to the thickness and sweetness of the traditional pound cake, this cake has a large amount of wine-soaked dried fruits added to the cake body. At the same time, after baking, it is brushed with homemade syrup while it is hot. These two steps not only increase the flavor of the cake, but also improve the moistness and moisture retention of the cake. Teacher Rumi Kojima's pound cake is a typical batter cake. The production method is the sugar-oil mixing method, that is, first mix liquid and whipped butter, and then mix dry powder ingredients. When I was making it, I changed the method of making egg-style pound cake, that is, mix the egg yolks with the whipped butter, separate the egg whites and beat them separately, and finally mix them in batches. The advantages of this method are that firstly, baking powder can be omitted, and secondly, the risk of oil-water separation is basically avoided, and the cake body is softer and denser. The steps for making the cake are quite detailed. I hope everyone can succeed~

Baking cake
[Caramel Walnut Coffee Mousse Cake]: The rich taste is hard to leave in your mouth

Today’s cake is one of the more troublesome cakes I’ve made recently. I've already made it once before as a takeaway cake for Carrot's birthday. The feedback at that time was that I was instantly killed by my friends~~They still stared at me longingly after eating~~ So, although the production process is a bit troublesome, the final product will make you feel that it is completely worth it! This cake, from top to bottom, combines 4 different flavors and textures, and contains 7 layers of deliciousness! In terms of taste, it has the richness of coffee, the mellowness of cheese, the sweetness of caramel, and finally the crispiness of nuts~ Not only that, even if it is the same type of taste, you can taste the difference between different levels, and they are never exactly the same. In terms of taste, the crispiness of the caramelized nuts, the denseness of the cake body, the delicate and smooth mousse layer, and the materials of different textures are intertwined and blended with each other. Although they are contradictory, they do not feel conflicting, but complement each other and complement each other. These layers of gradual flavors, twists and turns, overlapping~~just when you think it is like this, it will bring you another wave of surprises and enjoyment! It is absolutely plump and rich, with the perfect combination of crispiness and caramel aroma, which will make you sigh with satisfaction~~ You will enjoy it once you eat it! (Ingredients A is coffee cake base, ingredient B is coffee cheese mousse, ingredient C is vanilla custard mousse, ingredient D is caramel nuts, ingredient E is sugar and wine liquid. The following quantities can make a 24*8*9cm cake)

Mousse Butter (C)