In traditional Chinese cuisine, Lotus Seed, Red Date and Silver Fungus is a famous dessert that is both delicious and nutritious. Known for its unique taste and nourishing effects, this dish is a common favorite at family gatherings and holiday celebrations.
Preparation Method:
Preparation materials: you need silver fungus, lotus seeds, red dates and appropriate amount of rock sugar.
Soak the silver fungus: soak the silver fungus in advance, remove the root and tear it into small pieces.
Boil lotus seeds: remove the core of lotus seeds and boil them in water until half-cooked.
Slow Cooking: Put the silver fungus, lotus seeds, red dates and rock sugar into the stewing pot, add water, and slowly cook over low heat until the silver fungus is transparent and the lotus seeds are soft and sticky.
Color and taste: This dessert has an attractive color, with the natural milky white color of the silver fungus, and the contrast between the rice-white color of the lotus seeds and the bright red color of the red dates, which makes people's appetite increase. On the palate, the silver fungus is soft and smooth, the lotus seeds are soft and glutinous, and the red dates bring a unique flavor of sweetness with a slight acidity.
Function and Nutrition: Lotus seed and red date fungus not only has a unique flavor, but also has a high nutritional value. Silver fungus is rich in plant collagen, which helps to moisturize the skin; lotus seed calms the heart and helps to improve sleep; while red dates are rich in vitamin C and iron, which boosts immunity. Overall, this dessert is suitable for health care, especially for women and the elderly.
Suitable Scenario: Lotus seed, red date and gingernut is especially suitable for consumption in the fall and winter seasons, which can provide the body with essential nutrients and strengthen the body's resistance. Besides, it is also an ideal dessert for holiday parties and family reunions, which is not only nutritious but also adds to the festive atmosphere.
Make sweet and delicious snow-coated bean paste with a snow-white and so...
Snow-coated Bean Paste, also known as Snow Mian Bean Paste, is a traditional dish originating from Northeast China, and belongs to a classic dessert in Ji Cuisine (Jilin Cuisine). The dish is loved for its unique production process and beautiful finished form. The main ingredient of snow-coated bean paste is red bean paste, supplemented with egg white and starch, etc. It is made by soft frying cooking method.
Here is an easy-to-follow recipe for snow-coated bean paste for your reference:
Ingredients:
- Red bean paste 200g
- Eggs 6 pcs
- Corn starch 1 tsp (about 5g)
- Flour Moderate amount
- Oil moderate amount
Steps:
1. Prepare the bean paste filling you made.
2. Knead the bean paste into small balls of about 3-4 cm and set aside.
3. Separate the egg whites and set aside.
4. Whip the egg whites to stiff peaks. 5.
5. Add cornstarch and mix well.
6. Using your hands, wrap the egg white paste around the outside of the bean paste balls, as round as possible. 7.
7. Heat the oil in a pan and deep fry the egg white balls, not too hot. 8.
8. Fry until light yellow and remove. 9.
9. Plate and sprinkle with sugar.
The above is the basic recipe of snow-coated bean paste, hope it is helpful to you. In the process of making, remember to control the fire and oil temperature, so as to make delicious snow-coated bean paste.
Here is an easy-to-follow recipe for snow-coated bean paste for your reference:
Ingredients:
- Red bean paste 200g
- Eggs 6 pcs
- Corn starch 1 tsp (about 5g)
- Flour Moderate amount
- Oil moderate amount
Steps:
1. Prepare the bean paste filling you made.
2. Knead the bean paste into small balls of about 3-4 cm and set aside.
3. Separate the egg whites and set aside.
4. Whip the egg whites to stiff peaks. 5.
5. Add cornstarch and mix well.
6. Using your hands, wrap the egg white paste around the outside of the bean paste balls, as round as possible. 7.
7. Heat the oil in a pan and deep fry the egg white balls, not too hot. 8.
8. Fry until light yellow and remove. 9.
9. Plate and sprinkle with sugar.
The above is the basic recipe of snow-coated bean paste, hope it is helpful to you. In the process of making, remember to control the fire and oil temperature, so as to make delicious snow-coated bean paste.
How to make ice jelly powder in just one step
Ice Cold Noodle is a cold and refreshing dessert that is very popular especially in summer. Here is a detailed tutorial on how to make ice cold noodles, so you can easily enjoy this delicious dessert at home.
I. Material Preparation
1. ice cold powder: 50 grams
2. sugar: 50 grams
3. boiling water: 1000 ml
4. diced fruit: appropriate amount (can be selected according to personal taste, such as watermelon, pineapple, etc.)
Second, the production steps
1. Mix the ice cold powder and sugar together and stir well.
2. Slowly pour in boiling water, stirring as you pour, until the powder is completely dissolved.
3. Pour the mixture into a container and refrigerate until solidified.
4. Remove the solidified chilled powder and cut into small pieces with a knife.
5. Put the chopped ice-cream into a bowl, add appropriate amount of diced fruit and enjoy.
Note
1. Be sure to use boiling water to brew ice cold powder powder, so that the powder can be fully dissolved, more delicate taste.
2. Refrigeration time depends on the temperature, generally need to be refrigerated for about 3-4 hours to solidify.
3. You can add appropriate amount of sugar or other seasonings to adjust the sweetness according to your personal taste.
4. If you want a richer flavor, you can add some jam or cream to increase the texture.
With the above steps, you can easily make a delicious chilled powder. In the hot summer, a bowl of ice cold noodles can relieve the heat and satisfy the taste buds, it is really cozy.
I. Material Preparation
1. ice cold powder: 50 grams
2. sugar: 50 grams
3. boiling water: 1000 ml
4. diced fruit: appropriate amount (can be selected according to personal taste, such as watermelon, pineapple, etc.)
Second, the production steps
1. Mix the ice cold powder and sugar together and stir well.
2. Slowly pour in boiling water, stirring as you pour, until the powder is completely dissolved.
3. Pour the mixture into a container and refrigerate until solidified.
4. Remove the solidified chilled powder and cut into small pieces with a knife.
5. Put the chopped ice-cream into a bowl, add appropriate amount of diced fruit and enjoy.
Note
1. Be sure to use boiling water to brew ice cold powder powder, so that the powder can be fully dissolved, more delicate taste.
2. Refrigeration time depends on the temperature, generally need to be refrigerated for about 3-4 hours to solidify.
3. You can add appropriate amount of sugar or other seasonings to adjust the sweetness according to your personal taste.
4. If you want a richer flavor, you can add some jam or cream to increase the texture.
With the above steps, you can easily make a delicious chilled powder. In the hot summer, a bowl of ice cold noodles can relieve the heat and satisfy the taste buds, it is really cozy.
Explore the delicious recommendations of unique pastries from various pl...
I've recently discovered some special pastries from around the world that have exceptional flavors, and I'm here to share them with you. Without further ado, let's get started. Let's start with Yunnan's old-fashioned bean paste pastry heart buckwheat poop. This is a Yunnan specialty Oh, eating taste unique, not that kind of particularly sweet flavor. It is made with Yuxi buckwheat poop and five-nut cake, crispy outside, inside the filling is sweet and savory. Inside, there is a layer of hairy cake-like sandwich with a sweet and savory bean paste filling.
If lightly baked in an air fryer, it brings out the aroma of the bean paste, which is especially good for enjoying with black tea. Then, let's talk about Jiangxi's Ruyi Gao (如意糕). Also known as pig intestine cake, this specialty has a soft and sweet texture, and looks like Cantonese breakfast pig intestine noodles. It tastes soft and delicious, and brings back a lot of memories. Ruyi Cake is made from glutinous rice flour, sugar and vegetable oil. The outer skin is soft and sticky, there is no inner filling, and the flavor of pure glutinous rice is not too sweet and greasy. Those with a sweet tooth can't miss it.
Last but not least, we would like to introduce the Shanghai osmanthus strip cake. This is a specialty of Shanghai, with a soft and Q-bouncy texture, moderate sweetness, and a strong osmanthus flavor, it is a very popular traditional pastry. Even the TV series "Yi Yi Zhuan" has a special close-up shot of it. It is also made from glutinous rice flour, sugar and vegetable oil. The outer skin is soft and sticky, and the inner filling is sweet, so it is not too sweet and greasy to eat. The bean paste filling is very sweet and has a strong bean flavor, which makes it perfect for tea time. You can try it as a snack when you are cooking tea around the stove, which has a different flavor.
If lightly baked in an air fryer, it brings out the aroma of the bean paste, which is especially good for enjoying with black tea. Then, let's talk about Jiangxi's Ruyi Gao (如意糕). Also known as pig intestine cake, this specialty has a soft and sweet texture, and looks like Cantonese breakfast pig intestine noodles. It tastes soft and delicious, and brings back a lot of memories. Ruyi Cake is made from glutinous rice flour, sugar and vegetable oil. The outer skin is soft and sticky, there is no inner filling, and the flavor of pure glutinous rice is not too sweet and greasy. Those with a sweet tooth can't miss it.
Last but not least, we would like to introduce the Shanghai osmanthus strip cake. This is a specialty of Shanghai, with a soft and Q-bouncy texture, moderate sweetness, and a strong osmanthus flavor, it is a very popular traditional pastry. Even the TV series "Yi Yi Zhuan" has a special close-up shot of it. It is also made from glutinous rice flour, sugar and vegetable oil. The outer skin is soft and sticky, and the inner filling is sweet, so it is not too sweet and greasy to eat. The bean paste filling is very sweet and has a strong bean flavor, which makes it perfect for tea time. You can try it as a snack when you are cooking tea around the stove, which has a different flavor.
Bananas made into pastries are crispy on the outside, tender on the insi...
Banana crisp is a popular traditional snack, especially popular in Jiangsu. This dessert is loved for its unique texture and the sweet flavor of banana. The production process of banana crisp is mainly baking, and through a special recipe and production process, the finished product has a crispy texture, while the interior retains the soft and sweet flavor of banana.
Here is the basic recipe for banana crisp:
Ingredients:
-Medium gluten flour
-Powdered sugar
-Butter
-Eggs
-Baking powder
-Bananas
-Milk or water
-Salt: a little
Steps:
1. Banana processing: Peel the bananas, cut them into small pieces or press them into puree, set aside.
2. Dough making: Mix and sift the medium gluten flour, powdered sugar and baking powder, add softened butter and egg, knead into dough. If the dough is too dry, add milk or water to adjust the humidity.
3. Dividing the dough: Divide the dough into small portions and roll each portion into a disk.
4. Filling wrapping: Put an appropriate amount of banana filling in the center of the dough.
5. Seal: Fold the pastry in half and seal the edges to make sure the filling doesn't leak out.
6. Shaping: You can use a fork to press a pattern on the seal, or brush the top with egg wash for extra shine.
7. Bake: Preheat the oven to 180°C. Place the wrapped banana crisp in the oven and bake for about 15-20 minutes, until the top is golden brown.
8. Remove from oven and cool: Once the banana crisp is finished baking, remove from oven and allow to cool.
Tips:
-Make sure the bananas are ripe so that the flavor is sweeter and the resulting banana crisp has a better texture.
-Dough should not be kneaded too hard to avoid affecting the texture.
-Baking time and temperature may be adjusted according to different ovens and batter thickness.
The finished banana crisp has a golden yellow surface and bright color, which is not only attractive in appearance, but also rich in vitamins and fiber and has certain nutritional value. It can be used as a snack for afternoon tea with a cup of hot tea or coffee, enjoying the delicious taste and energizing your body at the same time. Since banana crisp is relatively easy to make, it is also suitable for home making, making it a tasty option for home baking.
Here is the basic recipe for banana crisp:
Ingredients:
-Medium gluten flour
-Powdered sugar
-Butter
-Eggs
-Baking powder
-Bananas
-Milk or water
-Salt: a little
Steps:
1. Banana processing: Peel the bananas, cut them into small pieces or press them into puree, set aside.
2. Dough making: Mix and sift the medium gluten flour, powdered sugar and baking powder, add softened butter and egg, knead into dough. If the dough is too dry, add milk or water to adjust the humidity.
3. Dividing the dough: Divide the dough into small portions and roll each portion into a disk.
4. Filling wrapping: Put an appropriate amount of banana filling in the center of the dough.
5. Seal: Fold the pastry in half and seal the edges to make sure the filling doesn't leak out.
6. Shaping: You can use a fork to press a pattern on the seal, or brush the top with egg wash for extra shine.
7. Bake: Preheat the oven to 180°C. Place the wrapped banana crisp in the oven and bake for about 15-20 minutes, until the top is golden brown.
8. Remove from oven and cool: Once the banana crisp is finished baking, remove from oven and allow to cool.
Tips:
-Make sure the bananas are ripe so that the flavor is sweeter and the resulting banana crisp has a better texture.
-Dough should not be kneaded too hard to avoid affecting the texture.
-Baking time and temperature may be adjusted according to different ovens and batter thickness.
The finished banana crisp has a golden yellow surface and bright color, which is not only attractive in appearance, but also rich in vitamins and fiber and has certain nutritional value. It can be used as a snack for afternoon tea with a cup of hot tea or coffee, enjoying the delicious taste and energizing your body at the same time. Since banana crisp is relatively easy to make, it is also suitable for home making, making it a tasty option for home baking.
You should eat more of this little dessert in winter. Women should eat i...
INTRODUCTION
Winter is a cold season, people tend to feel cold in their body and get cold easily. In order to keep our body warm, we need to focus on keeping warm and eating some warm food. And in this cold season, there is a small dessert which is very suitable for women to eat - pumpkin rounds with sweet wine flavor. With its soft rounds and strong wine flavor, it is not only warm and cozy, but also beneficial to women's body. In this article, we will introduce how to make this delicious dessert and share some tips. We hope that through this article, we can make you know and love pumpkin round seeds sweet wine stuffing better, so as to make the winter warmer and better.
Delicious and Nutritious Pumpkin Round Seed Sweet Wine Stuffing
Pumpkin round seed sweet wine stuffing is one of my all-time favorite treats from my college days. I used to make my own bowl to enjoy during the dry winter months. This dessert has a sweet and soft texture and is lightly flavored with the addition of wine. Pumpkin, as the main ingredient, is sweet and warm in nature, and can nourish the middle and benefit the qi. The wine is made from fermented glutinous rice, which has the effect of nourishing qi and nourishing blood. It is not only delicious, but also a nutritious dessert.
Steps
1、Preparation of ingredients: Prepare the required ingredients, including pumpkin, glutinous rice flour, sweet wine, corn starch, wolfberries, red dates, water and brown sugar.
2、Processing pumpkin: Peel the pumpkin and remove the seeds, cut it into small pieces and put it into a steamer to steam. When the pumpkin is cooked through, mash it into puree. Note that it takes about 10 minutes to steam the pumpkin, and there may be some water in the cooked pumpkin, so don't pour it out and use it to puree with the pumpkin.
3、Make dough: Put the pumpkin puree into a small bowl, add appropriate amount of glutinous rice flour and knead it into a non-sticky dough.
4: Roll out the dough: Divide the dough into small portions and use your hands to roll each portion into a round shape. The process of rolling the dough may take some time, so please be patient. If you don't like to roll the dough, you can buy ready-made rounds to use.
5、Cook the dumplings: Pour water into a pot, bring to a boil, add the pumpkin dumplings, and cook until the dumplings float.
6, add ingredients: in the process of cooking the rounds, add sliced red dates and wolfberries.
7、Flavoring: add appropriate amount of sweet wine and brown sugar. When the brown sugar melts, add a small amount of corn starch and water, stir until thickened.
In this way, a bowl of sweet and soft pumpkin round sweet wine brew is completed. In the cold winter, cooking a bowl of steaming hot pumpkin dumplings with glutinous rice wine will warm up your body as well as your heart, making you feel warm and happy.
Tips
1、Make more: If you like to make your own pumpkin dumplings like I do, you can make more at once, then seal and store them in the freezer. This makes it very convenient to take them out and re-cook them whenever you need to serve them.
2、Homemade Wine Brewing: It is recommended to make your own wine brewing so that you can ensure that it is healthy and free of additives, as well as more assured. The production method is simple and can be learned by studying some recipes.
3, the use of water starch: when using water starch, you need to mix well. After pouring it into the pot, use chopsticks to turn around and stir well. In addition, don't cook the wine brew too long, or it will be easily sour.
Summarize
Pumpkin Round Seed Sweet Wine Stuffing is a small dessert that is perfect for winter. It not only has a sweet and soft texture, but also has a wine flavor. Pumpkin, as the main ingredient, has the function of tonifying the middle and benefiting the vital energy. The wine is rich in nutrients that nourish the blood and the qi. By making and consuming this dessert, we can not only enjoy the delicious flavor, but also help the body to expel cold and keep warm. Meanwhile, we can also adjust the ingredients and flavors according to our own taste preferences during the preparation process. We hope you can try to make this delicious Pumpkin Round Seed Sweet Wine Stuffing to make the winter warmer and better.
Winter is a cold season, people tend to feel cold in their body and get cold easily. In order to keep our body warm, we need to focus on keeping warm and eating some warm food. And in this cold season, there is a small dessert which is very suitable for women to eat - pumpkin rounds with sweet wine flavor. With its soft rounds and strong wine flavor, it is not only warm and cozy, but also beneficial to women's body. In this article, we will introduce how to make this delicious dessert and share some tips. We hope that through this article, we can make you know and love pumpkin round seeds sweet wine stuffing better, so as to make the winter warmer and better.
Delicious and Nutritious Pumpkin Round Seed Sweet Wine Stuffing
Pumpkin round seed sweet wine stuffing is one of my all-time favorite treats from my college days. I used to make my own bowl to enjoy during the dry winter months. This dessert has a sweet and soft texture and is lightly flavored with the addition of wine. Pumpkin, as the main ingredient, is sweet and warm in nature, and can nourish the middle and benefit the qi. The wine is made from fermented glutinous rice, which has the effect of nourishing qi and nourishing blood. It is not only delicious, but also a nutritious dessert.
Steps
1、Preparation of ingredients: Prepare the required ingredients, including pumpkin, glutinous rice flour, sweet wine, corn starch, wolfberries, red dates, water and brown sugar.
2、Processing pumpkin: Peel the pumpkin and remove the seeds, cut it into small pieces and put it into a steamer to steam. When the pumpkin is cooked through, mash it into puree. Note that it takes about 10 minutes to steam the pumpkin, and there may be some water in the cooked pumpkin, so don't pour it out and use it to puree with the pumpkin.
3、Make dough: Put the pumpkin puree into a small bowl, add appropriate amount of glutinous rice flour and knead it into a non-sticky dough.
4: Roll out the dough: Divide the dough into small portions and use your hands to roll each portion into a round shape. The process of rolling the dough may take some time, so please be patient. If you don't like to roll the dough, you can buy ready-made rounds to use.
5、Cook the dumplings: Pour water into a pot, bring to a boil, add the pumpkin dumplings, and cook until the dumplings float.
6, add ingredients: in the process of cooking the rounds, add sliced red dates and wolfberries.
7、Flavoring: add appropriate amount of sweet wine and brown sugar. When the brown sugar melts, add a small amount of corn starch and water, stir until thickened.
In this way, a bowl of sweet and soft pumpkin round sweet wine brew is completed. In the cold winter, cooking a bowl of steaming hot pumpkin dumplings with glutinous rice wine will warm up your body as well as your heart, making you feel warm and happy.
Tips
1、Make more: If you like to make your own pumpkin dumplings like I do, you can make more at once, then seal and store them in the freezer. This makes it very convenient to take them out and re-cook them whenever you need to serve them.
2、Homemade Wine Brewing: It is recommended to make your own wine brewing so that you can ensure that it is healthy and free of additives, as well as more assured. The production method is simple and can be learned by studying some recipes.
3, the use of water starch: when using water starch, you need to mix well. After pouring it into the pot, use chopsticks to turn around and stir well. In addition, don't cook the wine brew too long, or it will be easily sour.
Summarize
Pumpkin Round Seed Sweet Wine Stuffing is a small dessert that is perfect for winter. It not only has a sweet and soft texture, but also has a wine flavor. Pumpkin, as the main ingredient, has the function of tonifying the middle and benefiting the vital energy. The wine is rich in nutrients that nourish the blood and the qi. By making and consuming this dessert, we can not only enjoy the delicious flavor, but also help the body to expel cold and keep warm. Meanwhile, we can also adjust the ingredients and flavors according to our own taste preferences during the preparation process. We hope you can try to make this delicious Pumpkin Round Seed Sweet Wine Stuffing to make the winter warmer and better.
Dessert Awards: These soft and chewy desserts can be made without an oven
Do you often want to have some desserts but don't want to spend too much time and effort? Do you like to eat the kind of soft texture, aroma, sweet but not greasy dim sum? If your answer is yes, then today I'm going to introduce you to a super easy and delicious dim sum, which is Sesame Sticky Rice Balls!
Sesame Sticky Rice Balls are a traditional Chinese snack made from a dough made of glutinous rice flour and sugar, wrapped with a sesame filling, then boiled and coated with sesame seeds to form a small, round and cute ball. This kind of dim sum is characterized by its smooth and delicate outer skin, sweet and soft inner filling, and elasticity in eating, and the aroma and sweetness of sesame seeds can be felt in one bite.
Sesame sticky rice balls are very simple to make, only need to prepare the following ingredients:
200 grams of glutinous rice flour
Sugar 50 grams
100ml water
Sesame filling 100 g
White sesame seeds 50 g
The steps are as follows:
Mix glutinous rice flour and sugar together, then slowly add water and knead into a smooth dough, cover with a damp cloth and let rise for 15 minutes.
Divide the sesame filling into 20 equal portions, roll into small balls and set aside.
Divide the dough into 20 equal portions, roll into small balls, then flatten with the palms of your hands, wrap a sesame seed filling around it, pinch the mouth tightly, and then roll into rounds to shape into sesame seed glutinous rice balls; place on a plate to prevent sticking.
Place the white sesame seeds in a small bowl and set aside.
Bring a large pot of water to a boil and add the sesame balls, stirring gently with a spoon to prevent them from sticking to the bottom. When the sesame balls float to the surface, cook for 2 minutes, then remove from the pan and drain.
Add the cooked glutinous rice balls to the bowl of white sesame seeds and roll them around to coat the surface evenly!
In this way, a plate of sweet and soft sesame sticky rice balls is ready, it's best to eat it while it's hot, if you can't finish it, you can put it in the refrigerator and heat it up in the microwave next time you eat it, it's also very delicious. This kind of snack is not only suitable for your own enjoyment, but also can be used to entertain guests, served on the table, will certainly be seconds! Give it a try, you'll love this mega delicious snack!
Sesame Sticky Rice Balls are a traditional Chinese snack made from a dough made of glutinous rice flour and sugar, wrapped with a sesame filling, then boiled and coated with sesame seeds to form a small, round and cute ball. This kind of dim sum is characterized by its smooth and delicate outer skin, sweet and soft inner filling, and elasticity in eating, and the aroma and sweetness of sesame seeds can be felt in one bite.
Sesame sticky rice balls are very simple to make, only need to prepare the following ingredients:
200 grams of glutinous rice flour
Sugar 50 grams
100ml water
Sesame filling 100 g
White sesame seeds 50 g
The steps are as follows:
Mix glutinous rice flour and sugar together, then slowly add water and knead into a smooth dough, cover with a damp cloth and let rise for 15 minutes.
Divide the sesame filling into 20 equal portions, roll into small balls and set aside.
Divide the dough into 20 equal portions, roll into small balls, then flatten with the palms of your hands, wrap a sesame seed filling around it, pinch the mouth tightly, and then roll into rounds to shape into sesame seed glutinous rice balls; place on a plate to prevent sticking.
Place the white sesame seeds in a small bowl and set aside.
Bring a large pot of water to a boil and add the sesame balls, stirring gently with a spoon to prevent them from sticking to the bottom. When the sesame balls float to the surface, cook for 2 minutes, then remove from the pan and drain.
Add the cooked glutinous rice balls to the bowl of white sesame seeds and roll them around to coat the surface evenly!
In this way, a plate of sweet and soft sesame sticky rice balls is ready, it's best to eat it while it's hot, if you can't finish it, you can put it in the refrigerator and heat it up in the microwave next time you eat it, it's also very delicious. This kind of snack is not only suitable for your own enjoyment, but also can be used to entertain guests, served on the table, will certainly be seconds! Give it a try, you'll love this mega delicious snack!
Chocolate Oatmeal Custard Tart
Chocolate oatmeal custard tart is a rich and delicious dessert. It uses chocolate, oatmeal and cream as the main ingredients, and the unique texture of the frozen tart and the rich chocolate flavor make it irresistible. This dessert can be served as a dessert after afternoon tea or dinner, or as a special dessert for celebrations or parties. No matter what the occasion, Chocolate Oatmeal Milk Frozen Tart will bring you taste and visual enjoyment.
Production process:
I. Prepare the ingredients:
1. 200g of crushed digestive cookies
2. 50g of oatmeal;
3. 100g of butter;
4. 100g of high quality chocolate chips
5. 100g of sugar;
6. 200 ml of whipped cream
7. 200 ml of whole milk;
8. two eggs
9. a little vanilla extract.
Make the tart crust:
1. Put the digestive cookies into a bag and crush them with a rolling pin to make fine cookie crumbs;
2. Pour the cookie crumbs into a bowl, add the oatmeal and melted butter and mix well with a spoon;
3. Pour the mixture into a tart pan and press it well with the palm of your hand or a spoon to compact it into a tart crust;
4. Place the tart crust in the refrigerator for 30 minutes to firm up.
3. Make the chocolate custard filling:
1. chop the chocolate chips and place them in a bowl;
2. Heat the whipping cream and milk in a saucepan until it starts to smoke around the edges, then pour it into the chopped chocolate chips;
3. stir gently until the chocolate is completely melted, add the sugar and vanilla extract and mix well;
4. in a separate bowl, beat two eggs, gently whisk to combine, then pour into the chocolate mixture and continue to whisk to combine.
4. Assemble the tart crust and chocolate custard filling:
1. Remove the tart crust from the refrigerator. Pour the chocolate custard filling into the crust and smooth the surface with a spatula;
2. Gently shake the tart pan to level the surface of the filling and remove air bubbles;
3. Place the tart pan in the refrigerator for 2-3 hours until the chocolate custard becomes firm.
V. Decorate:
1. Remove the chocolate oatmeal custard tart from the refrigerator and sprinkle with a moderate amount of chocolate chips, oatmeal or fresh fruit as decoration;
2. drizzle the tart with chocolate sauce or pour cream over it;
3. To serve, remove the tart from the tart pan and cut into pieces.
This Chocolate Oatmeal Parfait Tart is a popular dessert for its rich chocolate flavor, crunchy oats and creamy texture. It is relatively easy to make, so you can try making it at home and enjoy this delicious treat with your family and friends. Have fun making it and savoring the goodness!
Translated with DeepL.com (free version)
Production process:
I. Prepare the ingredients:
1. 200g of crushed digestive cookies
2. 50g of oatmeal;
3. 100g of butter;
4. 100g of high quality chocolate chips
5. 100g of sugar;
6. 200 ml of whipped cream
7. 200 ml of whole milk;
8. two eggs
9. a little vanilla extract.
Make the tart crust:
1. Put the digestive cookies into a bag and crush them with a rolling pin to make fine cookie crumbs;
2. Pour the cookie crumbs into a bowl, add the oatmeal and melted butter and mix well with a spoon;
3. Pour the mixture into a tart pan and press it well with the palm of your hand or a spoon to compact it into a tart crust;
4. Place the tart crust in the refrigerator for 30 minutes to firm up.
3. Make the chocolate custard filling:
1. chop the chocolate chips and place them in a bowl;
2. Heat the whipping cream and milk in a saucepan until it starts to smoke around the edges, then pour it into the chopped chocolate chips;
3. stir gently until the chocolate is completely melted, add the sugar and vanilla extract and mix well;
4. in a separate bowl, beat two eggs, gently whisk to combine, then pour into the chocolate mixture and continue to whisk to combine.
4. Assemble the tart crust and chocolate custard filling:
1. Remove the tart crust from the refrigerator. Pour the chocolate custard filling into the crust and smooth the surface with a spatula;
2. Gently shake the tart pan to level the surface of the filling and remove air bubbles;
3. Place the tart pan in the refrigerator for 2-3 hours until the chocolate custard becomes firm.
V. Decorate:
1. Remove the chocolate oatmeal custard tart from the refrigerator and sprinkle with a moderate amount of chocolate chips, oatmeal or fresh fruit as decoration;
2. drizzle the tart with chocolate sauce or pour cream over it;
3. To serve, remove the tart from the tart pan and cut into pieces.
This Chocolate Oatmeal Parfait Tart is a popular dessert for its rich chocolate flavor, crunchy oats and creamy texture. It is relatively easy to make, so you can try making it at home and enjoy this delicious treat with your family and friends. Have fun making it and savoring the goodness!
Translated with DeepL.com (free version)
Winter afternoon tea desserts
Crème brûlée.
Sparkling caramel tops this creamy dessert, and the perfect crème brûlée is a study in contrasts. Each bite should be mixed with a bit of crunchy caramel , burned to the very edge of bitterness, with the aromatic flavor of vanilla custard.
Usually made with pure cream, crème brûlée is the richest of all custard desserts and must be cooked gently in a water bath to prevent curdling and overbaking!
Egg Tarts
Follow the wafting aroma of an egg tart into a Hong Kong bakery for one of the city's most iconic treats. Perfectly sized for on-the-go eating, they are best enjoyed fresh right out of the oven when the warm custard meets the perfectly crispy shell. With a backstory that spans the map, the egg tart is one of the most delicious symbols of globalization.
Many trace their roots back to similar pasta in Portugal; these tarts traveled with Portuguese traders and colonists to cities around the world. After gaining a foothold in Hong Kong through nearby Macau, they were re-exported to Chinatowns around the world, where they tempted passersby from steaming pastry cases and store windows.
Doughnuts
In the pantheon of the world's desserts, fried dough is a mainstay. Everything from French minestrone to Greek lukumades is a donut, so it's no wonder they're so popular; a quick swim in boiling oil turns simple bread dough into a quick and filling treat. But American doughnuts have a place on this list for their creative approach to fillings and flavors.
From Portland, Maine's Holy Donut to Portland, Oregon's Witch 5 Poison Donut, old-fashioned donuts have been packed under mounds of maple frosting, crispy bacon, fresh fruit glazes, and boozy toppings, taking the sweet tooth into uncharted territory.
Sparkling caramel tops this creamy dessert, and the perfect crème brûlée is a study in contrasts. Each bite should be mixed with a bit of crunchy caramel , burned to the very edge of bitterness, with the aromatic flavor of vanilla custard.
Usually made with pure cream, crème brûlée is the richest of all custard desserts and must be cooked gently in a water bath to prevent curdling and overbaking!
Egg Tarts
Follow the wafting aroma of an egg tart into a Hong Kong bakery for one of the city's most iconic treats. Perfectly sized for on-the-go eating, they are best enjoyed fresh right out of the oven when the warm custard meets the perfectly crispy shell. With a backstory that spans the map, the egg tart is one of the most delicious symbols of globalization.
Many trace their roots back to similar pasta in Portugal; these tarts traveled with Portuguese traders and colonists to cities around the world. After gaining a foothold in Hong Kong through nearby Macau, they were re-exported to Chinatowns around the world, where they tempted passersby from steaming pastry cases and store windows.
Doughnuts
In the pantheon of the world's desserts, fried dough is a mainstay. Everything from French minestrone to Greek lukumades is a donut, so it's no wonder they're so popular; a quick swim in boiling oil turns simple bread dough into a quick and filling treat. But American doughnuts have a place on this list for their creative approach to fillings and flavors.
From Portland, Maine's Holy Donut to Portland, Oregon's Witch 5 Poison Donut, old-fashioned donuts have been packed under mounds of maple frosting, crispy bacon, fresh fruit glazes, and boozy toppings, taking the sweet tooth into uncharted territory.
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