Recipe: Teacher Yu Mu's oil-free low-fat pie

Home Cooking Recipe: Teacher Yu Mu's oil-free low-fat pie

Notes:

The practice comes from Ibaraki’s "Delicious, Not Fat, Low Card Dessert" I don't think this book is shared. I am sorry that I have been "slimming" on the kitchen search list! There are two books, all the desserts are not added any oil, the taste of the finished product will be close to adding oil! Calories are greatly reduced and a lot of health! The gimmick that I used to do was to use this pie, and I did it again a few days ago. I took a photo without the good looks, so the cover decided to use the previous one = w=

Ingredients:

Steps:

  1. Home Cooking Recipe: Yogurt is a thicker type of yogurt~rTo find a bowl, you can put a sieve, put a kitchen paper or sieve cloth in the sieve, pour the yogurt into Buri, and put it into the refrigerator for dehydration all night. *The cover can be used or not

    Yogurt is a thicker type of yogurt~rTo find a bowl, you can put a sieve, put a kitchen paper or sieve cloth in the sieve, pour the yogurt into Buri, and put it into the refrigerator for dehydration all night. *The cover can be used or not

  2. Home Cooking Recipe: After dehydration, only half of the weight is left. The moisture in the yogurt is much less. It looks like a fresh cheese, very thick.

    After dehydration, only half of the weight is left. The moisture in the yogurt is much less. It looks like a fresh cheese, very thick.

  3. Home Cooking Recipe: The water that has been taken out can be thrown away, and the dehydrated yoghurt is wrapped in a kitchen paper/screen cloth, and the weight is pressed on it, and then dehydrated again in the refrigerator for 1 to 2 hours.

    The water that has been taken out can be thrown away, and the dehydrated yoghurt is wrapped in a kitchen paper/screen cloth, and the weight is pressed on it, and then dehydrated again in the refrigerator for 1 to 2 hours.

  4. Home Cooking Recipe: Finally, the weight of the yoghurt is only 1/3 of the original weight, which is called 70 grams. Prepare the materials needed for other pies.

    Finally, the weight of the yoghurt is only 1/3 of the original weight, which is called 70 grams. Prepare the materials needed for other pies.

  5. Home Cooking Recipe: The low-powder, baking powder, corn flour and salt are sieved into the iron pan, and 70 g of the yoghurt after dehydration is added, and cut with a spatula to mix the yogurt and the powder until it becomes as shown. * It takes more time to use the scraper, and it is more convenient to use the hand rub.

    The low-powder, baking powder, corn flour and salt are sieved into the iron pan, and 70 g of the yoghurt after dehydration is added, and cut with a spatula to mix the yogurt and the powder until it becomes as shown. * It takes more time to use the scraper, and it is more convenient to use the hand rub.

  6. Home Cooking Recipe: The egg yolk is broken up, mixed with milk, poured into a mixture of powder and yogurt, and kneaded into dough.

    The egg yolk is broken up, mixed with milk, poured into a mixture of powder and yogurt, and kneaded into dough.

  7. Home Cooking Recipe: Put in a plastic bag and leave it for ten minutes.

    Put in a plastic bag and leave it for ten minutes.

  8. Home Cooking Recipe: Take out the dough, hand the powder, smash it into a rectangle, fold it in three folds, and put it in a plastic bag for ten minutes. Repeat this step after ten minutes.

    Take out the dough, hand the powder, smash it into a rectangle, fold it in three folds, and put it in a plastic bag for ten minutes. Repeat this step after ten minutes.

  9. Home Cooking Recipe: Roll the dough into a rectangle again, depending on the size of the pie, decide whether to cut two or four. Cut four pieces to make two factions, and two to make one pie.

    Roll the dough into a rectangle again, depending on the size of the pie, decide whether to cut two or four. Cut four pieces to make two factions, and two to make one pie.

  10. Home Cooking Recipe: One of them is crossed with a knife at a distance of one centimeter, and it is left and right left and right.

    One of them is crossed with a knife at a distance of one centimeter, and it is left and right left and right.

  11. Home Cooking Recipe: Place the filling on the piece of dough that has not been cut, and then pour another piece. The edges are compacted and the surface is brushed with egg liquid.

    Place the filling on the piece of dough that has not been cut, and then pour another piece. The edges are compacted and the surface is brushed with egg liquid.

  12. Home Cooking Recipe: Preheat the oven to 180 degrees and bake for 25 minutes.rAfter taking it out, it is done by brushing the layer of jam on the surface.

    Preheat the oven to 180 degrees and bake for 25 minutes.rAfter taking it out, it is done by brushing the layer of jam on the surface.

Tips:

Do not over-mix the dough when mixing, just like a group. The fillings can be as sweet as you like. I used mashed mud, and the original recipe used apple filling. The practice is simple: a medium-sized apple is peeled and cut into crescent-shaped pieces, placed in a container and sprinkled with 2 tablespoons of fine granulated sugar and appropriate amount of almond powder. After heating in a microwave oven for five minutes, drain the water on a sieve. The finished product taste is definitely not crispy with butter, but it is also very delicious, very fragrant, and the taste is also increased after brushing the jam!


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