Milk yellow buns, also known as milk huang buns, are a very traditional Cantonese dessert. Cantonese people like to order a basket when drinking morning tea, add it to brewed fragrant slices, and slowly taste its strong milk aroma. There is also the delicate and smooth taste of the milk yellow filling. <br />A perfect milk yellow bun, in addition to the sufficient flavor of the filling, the strong flavor of milk and egg yolk, the requirements for the dough are also very high. The dough should be as white as snow, the surface should be as smooth as fat, and the entrance should be soft as clouds. These also put higher requirements on the production process. <br /><br />1. Cheese flour in the raw materials can increase the brightness of the yellow color and increase the aroma of the milk filling. Orange flour (wheat starch) can increase the adhesion of the filling, so it is indispensable. If not available, it is not recommended to replace it with other materials;<br /> 2. If the milk yellow filling wants to have a soft and sandy taste, be sure to take it out every 10 minutes when steaming, stir it up with an egg beater and then steam it in the pan, otherwise the filling will form one piece;
Crystal shrimp dumplings are must-order refreshments in Hong Kong-style tea restaurants and hotels. I like them very much, but the so-called crystal shrimp dumplings I eat every time I go on a business trip or travel abroad taste completely wrong, so I have long wanted to learn crystal shrimp dumplings. <br />The success of shrimp dumplings has a lot to do with the skin. While the skin is transparent, it must be moderately soft and soft, and it must be springy and refreshing. The filling must bring out the fresh sweetness and juicy taste of the shrimp itself, and it must also have aroma. So horseshoe and mushroom powder is an indispensable ingredient. Shrimp itself does not contain any oil, so fat pork and lard can add to the juicy and tender taste of the filling. <br />Chinese food has always been made with pastry dough. The stuffing master said that a strict gram count is needed, but the difficulty of Chinese food lies in the seasoning. For the same ingredient, different places of origin and seasons will lead to the moisture content, texture and taste of the ingredients themselves. There will be differences, so the seasoning must be increased or decreased according to the condition of the ingredients, and even how to cook it is decided based on the condition of the ingredients. <br />The more skilled the master will see, touch, smell, etc. first feel the ingredients before deciding what to use them for. <br />Deciding is an inscrutable matter, and generally cooking at home is just to satisfy the taste of your family, so you only need to make your own decisions based on your family's taste. <br />However, the materials cannot be omitted, because if you are missing, you will not have authentic taste.
Snow Meiniang originated from Japan and was originally named "Dafu". It is one of Japan's authentic snacks. The outer skin is QQ Snow Meiniang skin. In Japan, its fillings are mainly seasonal fruits. The name "Snow Meiniang" originated from a lady who invented various strawberry Dafu in Japan. Because she made many snacks related to strawberry Dafu, everyone in Japan calls her a strawberry Dafu, and the Snow Meiniang we made is also one of her masterpieces. Xue Meiniang is thin, white and soft. The first thing she bites is a particularly smooth ice skin. It has a milky aroma and is wrapped in delicious fruit grains. It is sour, sweet, and rich in taste. Just take a bite and enjoy her sweetness and smoothness, so don't stop biting!... "Snow Meiniang" tastes better after being refrigerated. When taken lightly, it will be soft and soft with a faint sweetness and coolness. <br /><br />Today's Dafu, I used mangoes to make my heart. The taste is so strong! After it was done, I wanted to freeze it and take it out harder to eat, but in the end, I forgot to cook dinner. I didn't remember until after dinner! When I took it out, it looked hard. After taking a bite, I remembered an ice cream, red bean glutinous rice zi. You can really eat it as ice cream. The outside is soft and glutinous, the filling is cool, and the inside is accompanied by a strong aroma of mango ~
It's getting in, the weather is hot, and adults and children all want to eat ice cream. When you eat the ice cream, it cools your mouth until it cools your heart, and you also cool down. Then learning to make ice cream at home will not only increase the fun in your spare time, but also have no various thickeners, additives and pigments. It is pure natural and tastes sweet, rich, healthy and delicious. As long as you put your hands on it, you can still make a delicious ice product. <br />Home-made ice cream is simple, delicious, and very cool off. You can also change the pattern to make mung bean coix ice cream, fruit ice cream, etc.
