sweetening Recipe

Coconut milk tricolor cake

Coconut milk tricolor cake

BurdetteHansen

Every year during the Chinese New Year, my family makes this Indonesian specialty pastry-coconut milk three-color cake (my parents are returned overseas Chinese from Indonesia). When my mother was there, she only saw her make it, but she never did it herself. Now that my mother is gone, I miss the three-color coconut milk cake she made, so I tried it with my father. It turned out to be really successful. I just have to be very patient and taste the three-color coconut milk cake I made. It seems that I have tasted the taste of my mother's cooking ~ I hope everyone will like it too ~
Crispy fried milk

Crispy fried milk

DaniellaSipes

Dear friends, if you personally cook at the Spring Festival family banquet, don't forget the children at home! You must also find a way to make delicious snacks for them (them). If you put your thoughts into it a little, you will definitely bring joy to the children, and the family will be more lively. Grandpa and grandma will also be happy, haha! <br />Here, I recommend a traditional snack "Crispy Fried Fresh Milk". Through my observation when I eat outside, this snack is most popular among children. It tastes rich in milk, with crispy skin, and the sweet QQ stuffing is delicious. Most children like it. I found that almost every customer who took their children to a restaurant would ask for this snack for their children. <br />In fact,"crispy fried fresh milk" is very simple to make. You can prepare the filling in advance, mix some batter when it is time to stir fry, and just fry it. This little dot has been slightly improved by me, and it tastes absolutely better! The traditional filling of "crispy fried fresh milk" is just boiled with milk or three-flower light milk with sugar and corn starch. After the milk is thick, it is poured into a plate to cool, then placed in the refrigerator and refrigerated for two hours. After refrigeration, cut into strips, wrap it in paste and fry it just fine. I added a little custard powder to the stuffing, which makes it more delicious. My friend's children like it, so I would like to introduce it to you today. The main practices are as follows;
saqima

saqima

IsabellRau

Saqima is a food of the Manchu people. It was one of the sacrifices made in the Sanmausoleums of the Pass in the Qing Dynasty. The original meaning was "dog's milk dipped in sugar". The noodles were fried and mixed into small pieces with sugar. Saqima is one of the famous Beijing-style four-season cakes in Beijing. In the past, he also wrote "Shaqima","Sailima", etc. in Beijing. Saqima has the characteristics of beige color, crisp and soft taste, sweet and delicious, and a strong aroma of osmanthus honey.
yellow cake

yellow cake

ZoieParisian

1. Variety introduction<br /> Yellow cake is a very famous snack in Yibin, Luzhou, Guizhou (Bijie City, Qiannan Prefecture) and other places. It is also eaten as rice cakes during the Spring Festival. Its color is crystal yellow, and its taste is fragrant and soft. It can only be eaten. Small yellow cake is generally steamed, boiled, fried, roasted, and heated in the microwave to soften for consumption; long yellow cake is generally steamed, boiled, fried, and fried for consumption. The production process is also known as "dry" yellow cake. This product is made with exquisite craftsmanship and complex processes, especially the heat. It belongs to typical glutinous rice products. Put this product on this website for everyone to try in their spare time. This product adopts an improved method in southern Sichuan. The finished product is golden in color, and the basic color is provided by brown sugar. What is more important is the decomposition and discoloration of starch and sugar caused by long-term constant temperature during "drought" processing, as well as the coloring changes during the cooling process after the process is over. Different from the Maillard reaction at high temperatures. Therefore, the requirements for the early proportional formula are higher, and the formula also has a direct impact on the taste of the finished product. <br /><br />2. Summary of Quality<br /> 1. Summary of color matching in Guizhou:<br /> The yellow cake in this area is red, bright and sweet, so people have always mistakenly thought that a large amount of brown sugar has been added to the yellow cake to color and season it. In fact, this is not the case. The yellowness and sweetness of the yellow cake are entirely due to this long cooking. The glutinous rice mixed with yellow soy milk juice is boiled and fermented for a long time in a closed wooden steamer to decompose a large amount of sugar. The color of the glutinous rice also changes from white to yellow, and at the same time it becomes more and more fragrant and glutinous. The yellow cake is also named from this, and this is also the biggest feature of the yellow cake-its true color and its original flavor are all produced by itself. <br /><br />2. Summary of color matching in southern Sichuan:<br /> The traditional toning method in this region is synchronized with the seasoning method, mainly provided by brown sugar. There are high requirements for the quality of brown sugar itself. If we consider the factors affecting color from the perspective of "taste and technique", the weights given can be roughly divided into 6:4. The finished product should be red, bright and slightly brown.