Because of physical quality, some people may not be able to enjoy ingredients such as milk, cream, chicken and eggs. They only use pure plant-based ingredients, and can they make delicious cakes simply? Pu Sun-hong, who suffers from allergies, has d...
Because of physical quality, some people may not be able to enjoy ingredients such as milk, cream, chicken and eggs. They only use pure plant-based ingredients, and can they make delicious cakes simply?
Pu Sun-hong, who suffers from allergies, has developed many vegetable and baking cake foods in a small farmland in the city, and has shared them with many people with the same difficulties, so she can enjoy delicious baking snacks with confidence. Vegetable baking uses seasonal vegetables and fruits, retaining the original flavor and natural aroma of the ingredients, and the taste and shape are not completely excluded from the shop bakery. Today, we will introduce the Sicon and Mafen cakes that both adults and children like. Let’s do it together!
[First Tip: Monkey Synone]
Because I like the sour and sweet taste, I was fascinated by the taste of Lemon Sicon at once. The Sicon made with full marinated flour tastes very light, and the refreshing taste and fragrance of lemon makes my family love this Sicon. This reaction also makes me very satisfied, making me proud of this Sicon.
●Ingredients: 6 servings (6 cm straight)
Food marinade flour 170 grams, baking powder 2 grams, 40 grams of lemon peel, 10 grams of lemon juice, 20 grams of vegetable oil and sugar cube, 80 grams of bean paste, 2 grams of salt
For decoration, use bean paste and hand powder (full marinade flour) to suit the decoration, use 6 slices of lemon (about 1 lemon)
●Prepare
lemons before washing and drying, then peel the lemon peel into fine silk with a paring knife, then use the lemon pulp to produce lemon juice.
The lemon used for decoration should be washed and wiped dry before cutting. Preheat at 180 degrees C for 20 minutes before putting the
noodles into the oven.
Put the baking paper or baking cloth on the baking pan first.
First prepare the bean paste and silicone to apply on the noodles.
●Production method
1. Step 1
1-1 Sew the whole wheat flour and the baking powder into the treatment pot with a fine net screen. After adding vegetable oil, grab the flour by hand.
1-2 Pour the lemon peel, lemon juice, bean paste, sugar paste, and salt into the cushion of step 1-1, and stir it gently with a spatula until the powder particles are completely invisible.
1-3 Use your hand to knead the noodles from step 1-2 into a group.
2. Make noodles with 2
2-1 Give a little hand powder on the work table, place the noodles group of steps 1-3 on the table, and flatten it with both hands.
2-2 Put the noodles into a container and put the top cover in the refrigerator to rest for 30 minutes.
33. Shaping
3-1 Take out the noodles from the refrigerator and place it on the work table.
3-2 Use a dry mold to cut the noodles in step 3-1 and put them on the baking pan, leaving a fixed space between each piece.
3-3 Use a brush to brush a thin layer of bean paste on the surface of the bowl.
3-4 Place a slice of lemon on each noodles.
4. Bake
4-1 Put the noodles from step 3-4 into the oven preheated at 180 degrees C for 20 to 25 minutes, take it out after baking, and put it on a cold net to dissipate.
Because the farm I run is open, it was not until two years after the weekend farming started, that I realized that pumpkins often disappear before the harvest is about to be completed. For me at that time, growing pumpkins was not easy, and this happened. At first, I was very fond of the person who stole pumpkins, but then when I thought about it, I thought that "no matter who took it, it would be better if he eats it well," so I didn't care so much at first.
Later, I learned how to cook whole pumpkin and I can handle pumpkins.
Now every time I face pumpkins, I always try to recall my mood at that time.
I want to try to share my thoughts with this sweet pumpkin mafen.
●Ingredients Preparation
Ingredients-6 servings (8 cm straight, 4 cm high)
Full marinade flour 150 grams, baking powder 3 grams, 100 grams of pumpkin, 60 grams of bean paste, 2 grams of salt, 35 grams of vegetable oil, 30 grams of raw sugar
●Prepare
Pumpkins are steamed and cut into 1 cm diced and sliced (for decoration).
Put Maffin into Maffin mold with baked paper. Preheat at 180 degrees C for 20 minutes before putting the batter in the oven.
●Making method
11. Make batter
1-1 Pour the whole marinade flour, baking powder, salt and raw sugar into a treatment bowl and mix lightly with a mixer.
1-2 Screen the flour from step 1-1 once with a fine network screen. Pour the bean paste into another cushioning pot, then pour the planting oil 2 to 3 times, and mix the bean paste with the vegetable oil lightly.
1-3 Pour the filtered flour into the bean paste 2 to 3 times, and stir gently with a spatula until the powder
is not visible. Then pour in the pumpkin and stir gently to prevent the pumpkin from breaking.
2. Decoration mold
2-1 Put the paste of step 1-3 into the Maffin mold, and put about two-thirds of the height of the mold, and put the pumpkin slices used for installation.
TIP: You can use a spoon or an ice cream scoop when decorating the paste, which are suitable for substituting flower bags.
III. Baking
3-1 Put it in an oven preheated at 180 degrees C for 15 to 20 minutes. After baking, it can be molded and placed on a cold net for heat.
TIP: Use a bamboo label to poke the center of Maffin. If the bamboo label is not stained with the batter, it means it is roasted.
Author introduction: Park Sun-hong (Korea), graduated from the Department of Food Nutrition, and has studied food cooking methods and beverage courses at the University of Casaritz Hotel Management, Switzerland. He is curious about many things. He has been a chef from the chef and the country to learn from various cuisines, cooking, baking, Korean, Chinese, Japanese, etc., which will greatly promote the lifestyle of urban farmers and the vegetable food that is closer to nature.
【Excerpt from "Vegetable Baking", author: Park Sun-young (박선홍), translator: Chen Pinfang, picture article provided by: How to publish the house, compiled by: reporter Ke Yiru】
