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Original title: Homely recipes for mini cakes, handmade Bean Paste Cake, Cantonese moon cakes and cheese bread Small cake. Ingredients: 70g flour, 1G salt, 50g sugar, 40g corn oil, 70g milk, 4 eggs, 3 drops white vinegar. Method: Separate the egg white from the yolk. Add milk, sugar, salt and corn oil, stir well, pour in low-gluten flour, stir into batter and set aside. Add white vinegar and sugar, beat egg whites, add egg yolks, stir well and set aside. Preheat the furnace to 150 degrees. Pour the batter into the mould, bake in the oven for 20 minutes,large print tape measure, and dish out. Handmade Bean Paste Cake Ingredients: 300 grams of mung beans, 85 grams of butter, 85 grams of sugar. Practice: Put the mung beans into a basin and soak them in water overnight. Remove and wipe off the skin. Wash and control the water for later use. Boil the water in the pot, add the green beans and steam for 10 minutes. Expand the full text Pour the steamed mung beans into the cooking machine and smash them for later use. Stir the butter evenly, add the sugar and stir to melt. Pour the mashed soybean milk into the low heat and stir-fry, turn off the heat and cool for later use. Cut the green beans into small pieces, knead them round,keychain tape measure, put them into the moon cake mold and press them into shape, and then put them on a plate. Moon cakes are widely distributed Ingredients: 500g medium flour, 350g invert syrup, 100g peanut oil, 5g lye, 350g chopped cooked peanuts, 150g chopped cooked peanuts, 50g cooked sesame seeds, 50g raisins, 80g cooked melon seeds, 100g honey, 50g peanut oil, mini tape measure ,personalized tape measure, 50g cooked glutinous rice flour, 1 egg yolk. Practice: Put the peanut oil in a basin and mix it well with alkaline water. Pour the invert syrup into the medium flour and mix well, then cover it with plastic wrap and let it stand for 60 minutes. Put the nuts into a bowl, add the glutinous rice flour, honey and peanut oil, and mix well. Divide the mixture into small pieces and round them. Cut the cooked dough into small pieces and let stand for 5 minutes. Take down the dough and flatten it, put in the pinched filling, tighten the opening, knead it round, flatten the shape, and put it on the Chuck. Preheat the furnace to 180 degrees. Bake in the oven for 20 minutes, then spray with water. Brush off the egg yolk paste, continue to bake for 5 minutes, then remove the plate, and that’s it. Cheese bread Ingredients: 270g flour, 30g sugar, 165g milk, 30g egg, 30g butter, 3G salt, 3G yeast, 140g cream cheese, 30g powdered sugar, 20g milk, 30g milk powder. Method: Put the strong flour in a bowl, add sugar, milk, eggs, salt and yeast, mix well and knead for 10 minutes. Add soft butter and knead for 15 minutes. Cover with plastic wrap and let stand 2 times. Take out the fermented dough, put it out when kneading, put it into the chiffon mould, let it stand and ferment for 8 minutes, brush a layer of egg yolk liquid on the surface. Preheat the oven to 170 degrees, bake for 35 minutes, take out, cool and demould for later use. Put the cheese into a bowl and stir over the water, then add the powdered sugar and stir well. Add the milk and milk powder and stir well. Cut the baked bread into four pieces, spread the cheese filling evenly, then spread a layer of milk powder, and serve.
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