Entering the dog days, women should remember to eat less cold and cold, eat more of these 5 snacks, relieve cravings and nutrition and not be afraid of fat

1. Pumpkin Pie

Ingredients: 150 grams of pumpkin, 20 grams of sugar, 5 grams of yeast, 180 grams of flour

1. Prepare 150 grams of pumpkin, peel it and cut it into small pieces, put it on a plate and steam it in a pot, steam it until it is cooked, take it out, pour it into a large bowl, add 20 grams of sugar while it is still hot, mash it into pumpkin puree, let it cool Add 5 grams of yeast;

2. After mixing well, add 180 grams of flour, mix it into a floc, and knead the dough with your hands, knead it into a softer and smoother dough, cover it and let it rise to 2 times its size;

3. After the dough has risen, take it out, sprinkle a little dry flour on the cutting board, knead and exhaust the dough, arrange it into a circle, press it with your palm, and then use a rolling pin to roll it into a cake about 1 cm;

4. After rolling out, find a cup for drinking water, press it into a model with the mouth of the cup, and the small cake is ready. The edge part can be rounded and then pressed into a small cake. Hour;

5. The volume of the cakes that have been proofed for the second time will become larger and lighter. The electric cake pan is preheated, no need to brush oil, directly put the proofed cakes, and bake on low heat for 1 minute and then turn over.

Continue to flip after 1 minute of frying until both sides are golden brown and crispy, ready to serve.

2. Graham crackers

This graham cracker is fuller and has higher nutritional value.

Ingredients: 50 grams of maltose, 200 grams of whole wheat flour, 20 grams of corn starch, 16 grams of sugar, 2 grams of baking powder, 5 grams of baking soda, 50 grams of maltose, 60 grams of cooking oil, 50 grams of milk

1. 50 grams of maltose, first dissolve in a bowl with hot water;

2. 200 grams of whole wheat flour, 20 grams of cornstarch, 16 grams of sugar, 2 grams of baking powder, 5 grams of baking soda, mix well, 50 grams of maltose, 60 grams of edible oil, and 50 grams of milk. go in;

3. There will be differences in the dryness and humidity of the dough. The milk is mainly to help the flour to form a mass without being too loose, so don’t add the milk at one time, as long as it can be grasped into a mass, you don’t need to add it. The dough is not very moist. Grab it into a ball, but it is easier to disperse when kneaded. Roughly grab it into a ball, which is relatively oily, but not particularly smooth, so that’s fine;

4. Put a piece of oiled paper on the cutting board, put the dough on it, cover it with a piece of oiled paper and slowly roll it out. If the oiled paper is smaller, divide the dough into several parts to operate. This dough is very easy to roll out. open thin

5. After rolling, find a round mold to press out the shape, and continue to repeat the above operation for the excess corners, until all the dough is used up, and the thickness of the rolled surface is between 2-5 mm;

6. I made two plates in total, and placed them evenly. Poke holes on the surface with a fork, and the raw embryo is completed;

7. Remember to preheat the oven in advance, put in the biscuits and start baking, the upper and lower fire is 180 ℃ for 12-15 minutes, the specific temperature is determined according to different ovens;

8. In the last few minutes, observe the color of the surface of the biscuit, and it will be slightly discolored.

After taking it out to room temperature and letting it cool down, it becomes a crispy texture. It is very fragrant to chew, and it is definitely not hard. It is really crispy. !

3. Dried pineapple

4. Peel the pineapple, wash and slice;

5. Warm boiled water, add an appropriate amount of salt to make light brine, soak the cut pineapple in light brine for 15 minutes, then remove and drain;

6. Put the pineapple slices in boiling water, add rock sugar to boil, turn it while boiling, boil until the pineapple becomes transparent and the soup in the pot becomes very thick;

7. Then take it out and dry it in the sun, or put it on a baking tray, bake it in the oven, dry it in the sun (bake), and put it in a sealed storage jar for storage. It is very convenient to take it as you go.

8. Horseshoe cake

Ingredients: 400 grams of old pumpkin, 700 grams of water, 90 grams of sugar, 250 grams of water chestnut powder, 400 grams of coconut milk, 200 grams of milk, 30 grams of sugar

1. Use pumpkin for layering. Peel the old pumpkin first, then cut it into large pieces, put them in a pot and steam them, take them out, pour them into a wall breaker, add 700 grams of water to make a pumpkin paste, and sieve them when pouring out;

2. Then add 60 grams of white sugar to the pot, scoop a few spoonfuls of the freshly filtered pumpkin paste into it, cook on medium heat, first boil the sugar, then add 120 grams of water chestnut powder to the bowl, and then put all the remaining pumpkin paste Pour it in and mix well, and then sieve again if you can't see the particles, this is the yellow part of the slurry.

3. At this time, the pot is boiled. After turning off the heat, scoop in 2 spoons of raw flour slurry, and then start stirring continuously until the pulp is all scalded and it looks like a transparent paste.

4. Then pour it into the remaining raw flour slurry while it is still hot, continue to stir evenly, and slowly the slurry will become thicker and more delicate;

5. Let’s make the white part. Add 130 grams of water chestnut powder, 400 grams of coconut milk, 200 grams of milk, and 30 grams of sugar to the bowl, mix well and sieve it again, and there are no particles.

6. This powder slurry contains milk and coconut milk, which can be solidified without syrup. Then you can prepare the mold, both large and small molds are fine, first brush oil to prevent sticking, then cover the lid, and then pour a layer of yellow slurry on the bottom after the fire is boiled.

7. Then cover the lid and steam for 3 minutes on high heat, then open the lid and pour in a layer of white powder slurry, cover the lid and continue steaming for 3 minutes. The back is the same, with one layer of yellow and one layer of white, and the top and bottom are all made of yellow slurry, so that the steamed color looks better.

8. After all is steamed, you can take it out and let it cool. There is still some powder left in the box I used to steam. The same layer of yellow and white is poured into the steamed, and it will take about 5 minutes to be completely steamed.

9. After all the steaming is done, take it out and let it cool. At this time, the small mold is completely cool, and it is released by gently breaking it with your fingers. It feels soft and smooth, and it smells strong. Strong coconut aroma, sweetness and toughness are just right.

10. Red Date Glutinous Rice Cake

List of ingredients: 25 red dates, 80 grams of glutinous rice flour, appropriate amount of warm water, 20 grams of sugar, dried osmanthus

1. Wash the red dates, mainly to wash the dust on the surface, and then soak them in warm water for 30 minutes;

2. Take out the soaked red dates and drain the water, then cut them in the middle with a knife, being careful not to cut them, and then take out the jujube core.

3. Add 80 grams of glutinous rice flour with an appropriate amount of warm water, first stir it with chopsticks to form a floc, and then start to knead the dough. If it is dry, add water, if it is wet, add glutinous rice flour, and it can be kneaded into a smooth dough;

4. After kneading, roll it into a long strip, cut it into small doses, about 5 grams each, and then roll it into an oval shape and put it in the middle of the red dates; after placing it, pinch it in the middle to let the red dates wrap the glutinous rice balls. All ready and put on a plate to steam;

5. It can be steamed for about 12 minutes on high heat;

6. When steaming the dates, make a sugar water, add 20 grams of sugar and a little water, put the milk pot to boil, then simmer for 2 minutes on low heat, after turning off the heat, pour out a spoonful of sugar water and dry sweet-scented osmanthus to make sweet-scented sweet-scented osmanthus;

7. Take out the steamed glutinous rice and red dates, and roll each one in the sugar water to make the dates translucent and avoid sticking;

8. Finally, put it on the plate, pour the sweet-scented osmanthus syrup, and the soft and sweet red dates and glutinous rice cakes are ready.