Recipe: Sandwich seasoning with jam, base and partial extension

Home Cooking Recipe: Sandwich seasoning with jam, base and partial extension

Notes:

★ Picture network map, the picture text has nothing to do with this sauce, code for a few days. But this time it was sent out, it was only part of it. Including basic sauces and extensions, jams and compound jams, and the use of spices in sauces. These days I went to the catalogue of fillings that was very hot in recent times. These things are all in the posts I have posted. It’s just that people are a topic, and I opened it for him. I don't want to write a dessert out of a recipe. The main reason is that I am lazy! Pinch hahaha... Each update is a large amount of information added. For me, it’s also repeated again. The people who read the stickers can understand how much to write down. All the recipes I will put a few stars in the post, tell people, I will not answer your question, the post is written, did not find the answer, you are not careful. Even so, these posts will receive a variety of messy questions. I also have a small temper. If I don't answer, I won't answer. I wrote so hard. You read the questions I mentioned repeatedly in three minutes. It is disrespect for me. After the end, the focus of today is the circle. ★★★ Usage of sauce: You can eat directly, soak in water, and accompany the meal. It can also be used to make a sandwich directly, or to make a Curry sandwich, or to flavor the cream or snack. Enrich the cake layer and taste. It's not just rubbing bread and wiping bread. ★Single water jam is a kind of fruit to make sauce. The recipe is basically the same: peeling and peeling the fruit diced, lemon juice, sugar and pickling for one night, refrigerate and take out the fire, boil, simmer and cook. Float, stir from time to time, the jam is cooked to 103 degrees, and the jam is thick, turn off the heat, and simmer the bottle. If it is orange, orange or grapefruit, you need to cut the skin and add the jam to cook. If the fruit is less water, add a little water to the salt, and you can add it without adding water. ★ Each fruit has different pectin content, and the fruit with a weak gel texture can be thickened with a little gelatin. ★ Thickening can also use maltose syrup instead of granulated sugar, so the jam will have amber color. I don't like this color personally, but like amber apple sauce, put some can also judge whether the jam is cooked.舀 舀 在 on the plate, slant the plate after cooling, the jam does not flow in the plate. ★ Sauce filling and shelf life: The glass jar is placed in the pot with cold water. After boiling for 10 minutes, put the cap and funnel into the pot and turn off the heat. Dry the jar lid funnel, put the sauce into the jar nine times, heat the lid, tighten the lid, and store in cold storage. If you don't open the cover for a long time, it won't be broken. There is no way to tell you how long the specific shelf life is. If you are moldy, it will be broken... ★ There are some basic sauces, such as matcha sauce, which I mentioned when I am more creamy. They are all cooked first into a sauce and then added to the cream. You can find it in the seasoning cream. It is no longer anymore. A variety of flavors of cream, a package: https://www.xiachufang.com/recipe/102354425/

Ingredients:

Steps:

  1. Home Cooking Recipe: Cream sauce (butter sauce) is the most basic and most classic sauce. There are many different ways to make cream sauce. Here I pick the one that is the simplest and most suitable for novices. Creamy sauce is the original of the sponge cake, and the smooth creamy sauce can increase the flavor of the sponge. Butter 170g 1 egg, 100g of fine sugar, a few drops of vanilla extract (optional) 1 butter, soften at room temperature, stir into a thick paste, spare a cup of hot water, spare 2 whole egg and sugar, mix well, heat by water And continue to stir, heat to 55 degrees, stop heating 3 Use the egg beater to hit the color white and shiny, lift the egg beater egg drawing 8 words do not disappear, cool down to 30-35 degrees 4 points 4-5 times to join Butter, stir well by hand, and then add vanilla extract and mix evenly. ★ Cream sauce is the basic sauce. It can be mixed with any puree to make fruit cream sauce. It can also add candied spices to increase flavor. ★ Reduce the amount of sugar and increase salt. You can make salty cream. Sauce, such as onion, seaweed, sesame...

    Cream sauce (butter sauce) is the most basic and most classic sauce. There are many different ways to make cream sauce. Here I pick the one that is the simplest and most suitable for novices. Creamy sauce is the original of the sponge cake, and the smooth creamy sauce can increase the flavor of the sponge. Butter 170g 1 egg, 100g of fine sugar, a few drops of vanilla extract (optional) 1 butter, soften at room temperature, stir into a thick paste, spare a cup of hot water, spare 2 whole egg and sugar, mix well, heat by water And continue to stir, heat to 55 degrees, stop heating 3 Use the egg beater to hit the color white and shiny, lift the egg beater egg drawing 8 words do not disappear, cool down to 30-35 degrees 4 points 4-5 times to join Butter, stir well by hand, and then add vanilla extract and mix evenly. ★ Cream sauce is the basic sauce. It can be mixed with any puree to make fruit cream sauce. It can also add candied spices to increase flavor. ★ Reduce the amount of sugar and increase salt. You can make salty cream. Sauce, such as onion, seaweed, sesame...

  2. Home Cooking Recipe: Egg Woo Sauce (Cashida) This sauce is also a variety of practices, just write one. The difference between whole eggs and egg yolks is that the color is white. Fine sugar 50g salt 1g corn starch 25g egg yolk 3 (all eggs 1) milk 227g butter 28g1 butter softened at room temperature. Heat a pot of warm water for use, prepare to heat the water 2 Mix the sugar salt corn flour, add the egg yolk and mix evenly. 3 Take a milk pot and boil the milk until it is boiled. Keep stirring during the process to prevent the milk from being added to the milk. Mix the egg yolk paste and mix evenly while frying. Avoid boiling the granules in a piece of water. 5 Heat the milk egg yolk paste. And stirring constantly, becoming a flowing viscous paste. Add softened butter and stir evenly to spread the sauce: 1. English cream sauce. Serve the milk sauce, add 75g whipped cream, and sift it, it is English cream sauce 2. Matcha red bean paste matcha powder 5g honey red bean right amount Egg Milk sauce 120ml Matcha powder and egg-milk sauce mix well or stir the food stick, add honey red beans and mix well 3. Maple sugar coffee sauce maple syrup 8g black coffee powder 2g egg-milk sauce 120ml hot water spoon first hot coffee powder Open, mix well or mix with a stick. 4. Spoon of Mint Sauce Mint Leaf Spoon Mint / Mint Syrup 10-15g Egg Cream Sauce 120ml Mix well or stir well

    Egg Woo Sauce (Cashida) This sauce is also a variety of practices, just write one. The difference between whole eggs and egg yolks is that the color is white. Fine sugar 50g salt 1g corn starch 25g egg yolk 3 (all eggs 1) milk 227g butter 28g1 butter softened at room temperature. Heat a pot of warm water for use, prepare to heat the water 2 Mix the sugar salt corn flour, add the egg yolk and mix evenly. 3 Take a milk pot and boil the milk until it is boiled. Keep stirring during the process to prevent the milk from being added to the milk. Mix the egg yolk paste and mix evenly while frying. Avoid boiling the granules in a piece of water. 5 Heat the milk egg yolk paste. And stirring constantly, becoming a flowing viscous paste. Add softened butter and stir evenly to spread the sauce: 1. English cream sauce. Serve the milk sauce, add 75g whipped cream, and sift it, it is English cream sauce 2. Matcha red bean paste matcha powder 5g honey red bean right amount Egg Milk sauce 120ml Matcha powder and egg-milk sauce mix well or stir the food stick, add honey red beans and mix well 3. Maple sugar coffee sauce maple syrup 8g black coffee powder 2g egg-milk sauce 120ml hot water spoon first hot coffee powder Open, mix well or mix with a stick. 4. Spoon of Mint Sauce Mint Leaf Spoon Mint / Mint Syrup 10-15g Egg Cream Sauce 120ml Mix well or stir well

  3. Home Cooking Recipe: Chocolate Sauce Pure Cocoa Butter Chocolate 75g Light Cream 85g Butter 20g1 Chocolate chopped, butter softened at room temperature, cook a pot of warm water, water temperature should not exceed 60 degrees 2 Chocolate and light cream mixed, melted evenly to no granules 3 From the water, add softened butter and stir evenly to spread the sauce: 1. Chocolate cream sauce chocolate sauce 20g cream sauce 60g mix and mix evenly 2. nut chocolate sauce nut crushed amount chocolate sauce 60ml honey 7g mix well 3. banana chocolate sauce medium size banana half chocolate Sauce 60ml Rum 7g banana mud, rum heating boiled (please use microwave), mix well with chocolate sauce or cooking sticks 4. Chestnut chocolate sauce cooked chestnuts amount Brandy / Cointreau 14g Orange peel Spoon Chocolate Sauce 60ml Light Cream 7g Chestnut Kernels, mix well with other ingredients

    Chocolate Sauce Pure Cocoa Butter Chocolate 75g Light Cream 85g Butter 20g1 Chocolate chopped, butter softened at room temperature, cook a pot of warm water, water temperature should not exceed 60 degrees 2 Chocolate and light cream mixed, melted evenly to no granules 3 From the water, add softened butter and stir evenly to spread the sauce: 1. Chocolate cream sauce chocolate sauce 20g cream sauce 60g mix and mix evenly 2. nut chocolate sauce nut crushed amount chocolate sauce 60ml honey 7g mix well 3. banana chocolate sauce medium size banana half chocolate Sauce 60ml Rum 7g banana mud, rum heating boiled (please use microwave), mix well with chocolate sauce or cooking sticks 4. Chestnut chocolate sauce cooked chestnuts amount Brandy / Cointreau 14g Orange peel Spoon Chocolate Sauce 60ml Light Cream 7g Chestnut Kernels, mix well with other ingredients

  4. Home Cooking Recipe: Caramel sauce, sugar 70g, salt, water, 15g, maltose, 14g, whipped cream, 40g, butter, 14g1, take a clean pot, put the sugar, water, salt, maltose into the pot, cook until coke (dark brown), do not stir, light Shake the pot to make the sugar coke evenly. Gently brush the side with a brush and dip the sugar on the side of the pot to prevent the caramel from turning on the black wall after the sugar is turned into a small fire. Add the light cream and mix evenly. Stir the butter evenly, turn off the sauce and spread the sauce: 1. Caramel pudding sauce caramel sauce 14g Egg milk sauce 60ml whipped cream 28g whipped cream to 6-7 distribution (sliced ​​surface state) Add the custard sauce caramel sauce mix well 2. Caramel Cream sauce caramel sauce 30g cream sauce 60g mix and mix 3. caramel applesauce medium size crispy apple half a caramel sauce 60ml lemon juice a spoonful of cream 14g cinnamon powder 2g (optional) apple peeled cut diced, add lemon Mix well with the juice. Add the caramel sauce cinnamon powder and simmer on low heat until the apple is softened. Add the cream and mix well. Keep away from the fire. 4. Caramel nut, cheese sauce, caramel sauce, 14g, cream cheese, 57g, crushed nuts, cream cheese, soften at room temperature, then heat up to the water. Slip, add caramel sauce and nuts and mix well

    Caramel sauce, sugar 70g, salt, water, 15g, maltose, 14g, whipped cream, 40g, butter, 14g1, take a clean pot, put the sugar, water, salt, maltose into the pot, cook until coke (dark brown), do not stir, light Shake the pot to make the sugar coke evenly. Gently brush the side with a brush and dip the sugar on the side of the pot to prevent the caramel from turning on the black wall after the sugar is turned into a small fire. Add the light cream and mix evenly. Stir the butter evenly, turn off the sauce and spread the sauce: 1. Caramel pudding sauce caramel sauce 14g Egg milk sauce 60ml whipped cream 28g whipped cream to 6-7 distribution (sliced ​​surface state) Add the custard sauce caramel sauce mix well 2. Caramel Cream sauce caramel sauce 30g cream sauce 60g mix and mix 3. caramel applesauce medium size crispy apple half a caramel sauce 60ml lemon juice a spoonful of cream 14g cinnamon powder 2g (optional) apple peeled cut diced, add lemon Mix well with the juice. Add the caramel sauce cinnamon powder and simmer on low heat until the apple is softened. Add the cream and mix well. Keep away from the fire. 4. Caramel nut, cheese sauce, caramel sauce, 14g, cream cheese, 57g, crushed nuts, cream cheese, soften at room temperature, then heat up to the water. Slip, add caramel sauce and nuts and mix well

  5. Home Cooking Recipe: Kiwi pineapple sauce Kiwi and pineapple are high-acid fruits. It is not recommended to reduce sugar. If the amount of sour sugar is reduced, put 1-2g gelatin to thicken. Kiwi peeled to heart 200g pineapple peeled to heart 130g lemon juice 10g fine sugar 150g1 kiwi peeled to white core cut, pineapple peeled to heart cut, put into a container, sprinkle with lemon juice, add sugar, into the cold pickled one Late 2 After refrigerating, remove the fire and boil. Turn to low heat and cook. Remove the floating foam and stir it from time to time to avoid the paste at the bottom of the paste. The jam is thick, turn off the heat, and simmer the bottle.

    Kiwi pineapple sauce Kiwi and pineapple are high-acid fruits. It is not recommended to reduce sugar. If the amount of sour sugar is reduced, put 1-2g gelatin to thicken. Kiwi peeled to heart 200g pineapple peeled to heart 130g lemon juice 10g fine sugar 150g1 kiwi peeled to white core cut, pineapple peeled to heart cut, put into a container, sprinkle with lemon juice, add sugar, into the cold pickled one Late 2 After refrigerating, remove the fire and boil. Turn to low heat and cook. Remove the floating foam and stir it from time to time to avoid the paste at the bottom of the paste. The jam is thick, turn off the heat, and simmer the bottle.

  6. Home Cooking Recipe: Pineapple Mango Jam This is a fruity jam, a masterpiece of French sauce. Pineapple peeled to heart 200g Mango peeled to core 100g fine sugar 150g water 16g octagonal cinnamon small vanilla pod 1/5 root pods seed / vanilla fine drops lemon juice 10g gelatine tablets 1g1 pineapple peeled to heart diced, mango Peel the pitted diced, sprinkle with lemon juice and water, add the vanilla pods, add the sugar, add the sugar, and marinate for one night. 2 Glyddine tablets softly set up. 3 Refrigerate and remove, simmer and cook over low heat. Remove the floating foam and stir it from time to time to avoid the paste at the bottom of the paste. The jam is thickened and the fire is turned off. Remove the vanilla pods from the octagonal cinnamon, add the soaked gyridine slices, stir and melt, and simmer the bottles.

    Pineapple Mango Jam This is a fruity jam, a masterpiece of French sauce. Pineapple peeled to heart 200g Mango peeled to core 100g fine sugar 150g water 16g octagonal cinnamon small vanilla pod 1/5 root pods seed / vanilla fine drops lemon juice 10g gelatine tablets 1g1 pineapple peeled to heart diced, mango Peel the pitted diced, sprinkle with lemon juice and water, add the vanilla pods, add the sugar, add the sugar, and marinate for one night. 2 Glyddine tablets softly set up. 3 Refrigerate and remove, simmer and cook over low heat. Remove the floating foam and stir it from time to time to avoid the paste at the bottom of the paste. The jam is thickened and the fire is turned off. Remove the vanilla pods from the octagonal cinnamon, add the soaked gyridine slices, stir and melt, and simmer the bottles.

  7. Home Cooking Recipe: Compound berry jam raspberry / blueberry / strawberry / blackberry / cranberry / cherry / plum / mulberry 250g fine granulated sugar 100g lemon juice 10g1 The berry listed above no matter which kind, peeled to the core to remove the net weight 250g Diced, sprinkle with lemon juice, add fine sugar, and marinate in the refrigerator for more than 4 hours. 2 Refrigerate and remove. Bring to a high heat and boil. Turn to medium heat and boil. Remove the foam and stir from time to time to avoid boiling for about half an hour. The amount of water in the pot is reduced by half, the concentrated juice of the sauce is softened, and then boiled to 103 degrees, and the jam is thick, the fire is turned off, and the bottle is hot.

    Compound berry jam raspberry / blueberry / strawberry / blackberry / cranberry / cherry / plum / mulberry 250g fine granulated sugar 100g lemon juice 10g1 The berry listed above no matter which kind, peeled to the core to remove the net weight 250g Diced, sprinkle with lemon juice, add fine sugar, and marinate in the refrigerator for more than 4 hours. 2 Refrigerate and remove. Bring to a high heat and boil. Turn to medium heat and boil. Remove the foam and stir from time to time to avoid boiling for about half an hour. The amount of water in the pot is reduced by half, the concentrated juice of the sauce is softened, and then boiled to 103 degrees, and the jam is thick, the fire is turned off, and the bottle is hot.

  8. Home Cooking Recipe: Passion fruit white chocolate cream sauce passion fruit juice 40g lemon juice 3ml egg yolk 2 white sugar 28g water yi 8g white chocolate 100g whipped cream 110g1 take a milk pot, add passion fruit juice, lemon juice, water yi, heat over low heat 2 egg yolk add white sugar Add to the whitening, add the passion fruit juice, cook to 84 degrees, leave the fire, sift through the sieved solution, add white chocolate, mix and melt, cool to 35 degrees, spare 4 whipped cream to eight distribution (sandwich), Mix well with white chocolate passion fruit solution

    Passion fruit white chocolate cream sauce passion fruit juice 40g lemon juice 3ml egg yolk 2 white sugar 28g water yi 8g white chocolate 100g whipped cream 110g1 take a milk pot, add passion fruit juice, lemon juice, water yi, heat over low heat 2 egg yolk add white sugar Add to the whitening, add the passion fruit juice, cook to 84 degrees, leave the fire, sift through the sieved solution, add white chocolate, mix and melt, cool to 35 degrees, spare 4 whipped cream to eight distribution (sandwich), Mix well with white chocolate passion fruit solution

  9. Home Cooking Recipe: Vanilla Apple Tomato Sauce This sauce belongs to the jam. It is delicious, sweet and sour. It is worth trying. If you don't like the octagonal cinnamon, you can try it for the first time. Spices are a good helper to increase the flavor of jam. Crisp green apple peeled to kernel 275g tomato peeled seed / saint fruit 150g fine sugar 125g vanilla pod 1/4 or vanilla fine a few drops of octagonal cinnamon water / orange juice 50g lemon juice 10g gelatin tablets 1-2g1 crisp Mouth green apple peeled to nuclear diced, tomato peeled and seeded diced (sacred fruit all four), vanilla pods and seeds are taken, gelatin tablets cold water soaked soft spare 2 except for the gelatin tablets, all materials into the pot After the fire is boiled, change to a small fire and continue to cook, remove the floating foam, and stir from time to time to avoid sticking to the bottom. The sugar on the wall of the pot can be brushed with water and brushed. 3 The jam is cooked to 103 degrees, and the jam is thick and the fire is turned off. Remove the vanilla pods from the octagonal cinnamon, add the soaked gyridine slices, stir and melt, and simmer the bottles.

    Vanilla Apple Tomato Sauce This sauce belongs to the jam. It is delicious, sweet and sour. It is worth trying. If you don't like the octagonal cinnamon, you can try it for the first time. Spices are a good helper to increase the flavor of jam. Crisp green apple peeled to kernel 275g tomato peeled seed / saint fruit 150g fine sugar 125g vanilla pod 1/4 or vanilla fine a few drops of octagonal cinnamon water / orange juice 50g lemon juice 10g gelatin tablets 1-2g1 crisp Mouth green apple peeled to nuclear diced, tomato peeled and seeded diced (sacred fruit all four), vanilla pods and seeds are taken, gelatin tablets cold water soaked soft spare 2 except for the gelatin tablets, all materials into the pot After the fire is boiled, change to a small fire and continue to cook, remove the floating foam, and stir from time to time to avoid sticking to the bottom. The sugar on the wall of the pot can be brushed with water and brushed. 3 The jam is cooked to 103 degrees, and the jam is thick and the fire is turned off. Remove the vanilla pods from the octagonal cinnamon, add the soaked gyridine slices, stir and melt, and simmer the bottles.

  10. Home Cooking Recipe: Mint lime sauce crispy green apple peeled to core 120g lime 1-2 fresh mint leaves 3g fine sugar 75g1 lime washed with salt, first use the grater to remove the peel, then peeled to remove the film Lemon flesh 2 Green apple pulp half diced, half machine machine to make mud spare 3 sauce apple diced, apple puree, lemon pulp into a basin, sprinkle with rock sugar and mix well, put it in the refrigerator and refrigerate overnight 4 After the refrigerator is taken out, first use Let the fire boil. Then use medium and small heat to cook, stir and remove the floating foam. 5 Mint cut into thin foam. When the jam is cooked to 103 degrees, the jam becomes thick. Add the mint and lemon skin foam. Cook for a few minutes and turn off the heat. Bottling

    Mint lime sauce crispy green apple peeled to core 120g lime 1-2 fresh mint leaves 3g fine sugar 75g1 lime washed with salt, first use the grater to remove the peel, then peeled to remove the film Lemon flesh 2 Green apple pulp half diced, half machine machine to make mud spare 3 sauce apple diced, apple puree, lemon pulp into a basin, sprinkle with rock sugar and mix well, put it in the refrigerator and refrigerate overnight 4 After the refrigerator is taken out, first use Let the fire boil. Then use medium and small heat to cook, stir and remove the floating foam. 5 Mint cut into thin foam. When the jam is cooked to 103 degrees, the jam becomes thick. Add the mint and lemon skin foam. Cook for a few minutes and turn off the heat. Bottling

  11. Home Cooking Recipe: Rosemary Peach Peach Peach Peeled to Kernel 120g Fresh Rosemary 2-3g Lemon Juice 10g Fine Sugar 60g1 Peach Diced with Lemon Juice Fine Sugar If Stirring Clouds, Chilled Pickled Overnight 2 Fresh Rosemary 3g Or dry the rosemary 1g, add the gauze bag and pack the 3 refrigerator to remove the peach, first boil it with a big fire. Then boil in medium and small heat, add rosemary tea bag, keep stirring and remove the floating foam, the jam is cooked to 103 degrees, and the jam is thick and the fire is turned off. Remove the rosemary tea bag and simmer the bottle

    Rosemary Peach Peach Peach Peeled to Kernel 120g Fresh Rosemary 2-3g Lemon Juice 10g Fine Sugar 60g1 Peach Diced with Lemon Juice Fine Sugar If Stirring Clouds, Chilled Pickled Overnight 2 Fresh Rosemary 3g Or dry the rosemary 1g, add the gauze bag and pack the 3 refrigerator to remove the peach, first boil it with a big fire. Then boil in medium and small heat, add rosemary tea bag, keep stirring and remove the floating foam, the jam is cooked to 103 degrees, and the jam is thick and the fire is turned off. Remove the rosemary tea bag and simmer the bottle

Tips:

★ There are some basic sauces, such as matcha sauce, which I mentioned when I am more creamy. They are all cooked first into a sauce and then added to the cream. You can find it in the seasoning cream. It is no longer anymore. A variety of flavors to prepare the cream, a paste package: https://www.xiachufang.com/recipe/102354425/★ Single water jam, is a kind of fruit sauce, the formula is basically the same: fruit, lemon juice, sugar mix Pickled for one night, refrigerate and remove the fire, boil, turn to low heat and cook, remove the floating foam, stir from time to time, the jam is cooked to 103 degrees, and the jam is thick, turn off the heat, and simmer the bottle. If it is orange, orange or grapefruit, you need to pour the skin, boil it in hot water, add it to the jam and cook it. ★ Each fruit has different pectin content, and the fruit with a weak gel texture can be thickened with a little gelatin. ★ Determine if the jam is cooked. Dip a little on the plate. After cooling, tilt the plate. The jam does not flow. ★ Sauce filling: The glass jar is placed in a pot with cold water. After boiling for 10 minutes, put the cap and funnel into the pot and turn off the heat. Dry the jar lid funnel, put the sauce into the jar nine times, heat the lid, tighten the lid, and store in cold storage. If you don't open the cover for a long time, it won't be broken.


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