Recipes tagged "Pure brown sugar"
3 recipes found
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Healthy multigrain red bean steamed bun
Autumn is the harvest season, and all kinds of vegetables, fruits, and grains will soon come to us fresh and fresh. It is said that rice and noodles are the most nourishing to people, especially Chinese people’s constitution, which is more suitable for all kinds of rice, noodles, porridge and rice. For autumn fat, there is nothing more nourishing than whole grains. This steamed bun is really great - in addition to all kinds of whole grains, I also specially added red adzuki beans, and in order to increase the taste, I also used pure brown sugar, which not only nourishes the body, but also nourishes blood and qi. What's more, it has a solid texture without losing its spiciness, and is sweet and delicious without being overly sweet. It is suitable as a staple food or even as a snack. Especially suitable for female friends! Absolutely not to be missed!
Staple food Pasta -
Jujube paste is crispy
There are two main methods of making puff pastry: large puff pastry and small puff pastry. The amount of home-made puff pastry is relatively small, so the selection process is a little complicated, but the small puff pastry is easy to operate. The snacks made have a better taste - make water-oil skin and oil puff pastry respectively, divide them into small portions, wrap the water-oil skin in oil puff pastry, roll it twice to make puff pastry, wrap it with your favorite fillings, and bake it. The so-called water-oil dough refers to a dough made by adding a small amount of oil, sugar and an appropriate amount of water to flour; puff pastry refers to a dough made with only flour and oil. If you are skillful, you can use equal amounts of flour to mix the water-based dough and puff pastry. If you are not confident enough, you can reduce some of the flour in the puff pastry. It is best to use low-gluten flour for puff pastry, which has better shortening properties. The ratio of flour to oil is 2:1. Whether it's water-oil skin or puff pastry, using lard will give you a better crisping effect and a crisper texture, and it's also more in line with the traditional method of making Chinese dim sum. If you can’t buy lard, you can make your own (see here), it’s very simple. Of course, you have to pay attention to using high-quality pork suet to make it more reliable and taste more authentic. As for fillings, my family’s favorite is jujube paste. Homemade jujube paste is much more reliable than bought ones. It is not only made from real ingredients, but also clean and hygienic, but it is just a little troublesome. There are many ways to make jujube paste. I usually boil the jujubes, peel them and remove the cores, then add a little oil and sugar to fry them dry. The jujube paste made in this way has a very delicate taste. This time to make the date paste, I used pure brown sugar, which comes from Taiwan, where there are hundreds of billions of sugar-frosted tea trees. Needless to say, the result is nutritious, the color is very deep, and the taste is very good and authentic. It is the best jujube paste I have ever made. Of course, the cost of snacks is also higher. However, it’s the Chinese New Year, so this isn’t considered a luxury – let’s have a good time!
Baking children -
Steamed cherries
Learn how to cook Steamed cherries with Dessert and Cherry.
Dessert Cherry