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Sweet spring popcorn

Sweet spring popcorn

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Preheat the oven to 180⁰C. Grease with butter and line a tray with flour.

For the dough, beat the butter with the honey, sugar, essences and cinnamon. Add the egg and mix. Add the milk and mix gently until smooth.

In a bowl, mix the flour with the baking powder and salt and then incorporate it into the butter mixture.

The obtained dough is spread in a thin sheet and cut the popcorn of different sizes. Glue 1 popcorn smaller than a larger one (with a little water). Bake the popcorn until they have grown and browned, approx. 20 minutes.

The gelatin is prepared according to the instructions on the package and then mixed with food coloring. After the popcorn has cooled, grease it with a thin layer of colored gelatin and then let it sit until the gelatin has hardened.

Put the lard in a bowl, over the lard, add the quenched yeast with warm milk, add the cumin seeds, the yolk, the bellows cheese, the flour and make a dough hard enough that we will put in the fridge and leave it overnight. to rest. Then we take out a piece of dough, spread it in the form of a sheet and cut it in the shape of a flower with a special shape. In the muffin tray, place a popcorn on the bottom of the form and four popcorn on the edges, make a paper cocoon that we place in the middle of the popcorn, grease the flowers with beaten egg and put the trays in the preheated oven for about 20 minutes .

Prepare fish paste: In a bowl, put canned tuna, add butter and rub very well until you get a paste, then add lemon juice, finely chopped green onion and garlic, mix the pasta and fill the baskets with fish paste. We place them on a plate, in which we put salad leaves and decorate them with olives and radishes. Good appetite!

Spring recipes

looking spring recipes with seasonal fruits and vegetables? Find a variety of ideas to prepare meals full of vitamins for children and families, in the spring recipes that Qbebe provides.

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Here is today's recipe - spring packs in their own version… I really liked them when I first ate them at a Chinese restaurant and since then I have prepared them at home quite often. At one point I also tried the rice sheets in which I packed them, but I stayed with a final version with thin pie sheets, and enough vegetable composition…


  • a little cabbage
  • 5-6 medium carrots
  • 1 pc. leek 10 cm
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • ½ teaspoon ground ginger
  • 1 teaspoon sos teriyaki
  • 1 teaspoon oyster sauce
  • 50 gr. rice noodles
  • ½ pie sheet package

Mix with very little salt the chopped vegetables (or grated) and put them in a pan with two tablespoons of rapeseed oil until slightly softened.

2 Add the soy sauce, ketchup, teriyaki sauce and oyster sauce then sprinkle with the ground ginger. I leave them for a few more minutes until all the flavors blend.

I put the rice noodle in a bowl with hot water to soften for 10 minutes and now I drain it and add it over the vegetables. One more minute and the vegetables are ready.

20-25 minutes before I took the pie sheets out of the freezer, cut them in half and cover them with a damp towel so that they don't dry out.

Place about 2 tablespoons of the vegetable mixture on each half of the sheet and fold them carefully.

Just before frying them in rapeseed oil, "grease" each one with a brush soaked in water. Be very careful - moisten each packet when it is put in the pan, otherwise the pie sheet will soften too much and the vegetables will spread there!

This is what my preparation looks like. Serve with two or three drops of soy sauce and a little more sweet chili sauce.

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Video: 봄Sweet Spring Kpop Playlist


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