十全点心食谱摘录 Extracts of Comprehensive Snack Recipe

写有阮•梅亲笔批注的食谱集，字迹和她本人一样娟秀。 A recipe book with annotations written by Ruan Mei. Her handwriting is as graceful as her demeanor.

前言

Preamble

本食谱集采银河诸界的点心精华，共有包、饺、糕、团、卷、饼、酥七大类目。除经典款类之外，更有推陈出新，触类旁通的全新产品。每份食谱配置详细制作流程，可供初学者至专业人士各层次人群使用。

This recipe book compiles the finest snacks from various galaxies and divides them into seven categories: Buns, dumplings, cakes, pastries, rolls, pancakes, and flaky pastries. Apart from traditional recipes, this book also features innovative and cross-genre new dishes. Each recipe comes with detailed instructions, suitable for beginners and professionals alike

星历██年██月██日购入本书——阮•梅

Purchased on ██/██/██ Star Calendar — Ruan Mei

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梅渍黄豆糕

Plum-Scented Soybean Cake

主料：于遗憾中看到的落梅，紫苏梅粉，黄豆

Main Ingredients: Falling plum blossoms seen while in regret, powder of sugared plums wrapped in perilla, soybean

辅料：陈年梅花上的落雪所化之水，需以少女之手掸落，藏于花瓮中埋于地下一年以上

Additional Ingredient: Melted snow on aged plum blossom petals, which must be shaken off by a maiden's hand into a flowerpot and buried in soil for more than a year

配料：呢喃的歌声，失意之人的诗

Seasoning: A soft singing voice and a poem from disheartened poet

做法：黄豆洗净泡发，加入梅花雪水搅成泥状，加入糖与紫苏梅粉，于哼唱间将其炒干揉成团状，放入模具中晾凉，压上数朵落梅，将其裹上印有失意之诗的油纸储存。

Instructions: Wash and soak the soybeans, then add the melted snow and grind into a paste. Stir in sugar and powder of sugared plums wrapped in perilla. While singing softly, fry the mixture until it dries and knead it into a ball. Put it into a mold and let it cool. Then, press several fallen plum blossoms on it and wrap it in parchment paper with the disheartened poem printed on it for storage.

口味：食之清香扑鼻，回味悠长。

Flavor: It has a mouthwatering aroma and a lingering aftertaste.

备注：做法繁复，需要提前一年准备，建议于梅花绽放时配上雨水煮的茶一起享用。

Note: This recipe is complicated and takes one year to prepare. It is recommended to enjoy this snack with tea brewed with rainwater during the season when the plum blossoms are in bloom.

此道点心颇为高雅，深得我心。

This snack is elegant, and I love it.

糖蒸酥酪

Steamed Sugar Custard

主料：鲜牛奶，酒酿汁，三份好心情，一缕夏夜晚风

Main Ingredients: Fresh milk, sweet fermented rice wine, three portions of good mood, and a gust of summer night breeze

辅料：冰糖十五克、杏仁片五克

Additional Ingredients: 15g of rock sugar, 5g of almond slices

做法：鲜牛奶加冰糖煮沸，放入三份好心情过滤后于夏夜晚风中放凉。酒酿倒入鲜牛奶中搅匀分装。隔水蒸十五分钟左右。晾凉凝固后放杏仁片，将其冷藏三小时凝固即可。

Instructions: Boil fresh milk with rock sugar and add three portions of good mood. Strain it and leave it to cool in the summer night breeze. Pour the sweet fermented rice wine into the fresh milk and stir evenly. Steam it for about 15 minutes. Let it cool and set. Sprinkle almond slices on top, then refrigerate for three hours to set.

口味：绵软，清香，浓厚。

Flavor: Soft, aromatic, and rich.

亦可，消暑尤佳。

Perfect for summer.

藕粉桂糖糕

Lotus Root Osmanthus Cake

主料：老藕，面粉

Main Ingredients: Old lotus root, flour

辅料：恋人絮语，桂花

Additional Ingredients: Lover's sweet nothings, osmanthus flowers

做法：老藕切片，浸水三日，捣碎取汁后过滤，倒入水中，经由老实炉灶加热得到藕粉。再将藕粉与面粉、白糖、桂花、恋人絮语拌匀凝固即可。如没有恋人絮语，可用白糖代替。

Instructions: Slice the old lotus roots, soak them in water for three days. Crush them and extract the juice, then strain it. Pour it into the water, and heat it using the stove of honesty until it becomes lotus root powder. Then, mix the lotus root powder with flour, white sugar, osmanthus flowers, and sweet nothings from lovers. Stir well and let it set. If you don't have lover's sweet nothings, you can use white sugar as a substitute.

口味：富有弹性，桂香藕香浓厚。

Flavor: Chewy with the robust aromas of osmanthus and lotus root.

小时常食此物，如今正宗的不多见了。

It was common when I was little, but the authentic ones are rarely seen nowadays.

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爆珠小笼包

Pearl-Popping Xiaolongbao

主料：发面，圆白菜，扑满的眼睛

Main Ingredients: Fermented dough, cabbage, Trotter eyes

辅料：葱姜水

Additional Ingredients: Spring onion and ginger water

配料：糖，生抽，蚝油

Seasoning: Sugar, light soy sauce, and oyster sauce

做法：将圆白菜切丝剁碎。在珍珠粉圆中加入生抽、蚝油少许，加葱姜水搅拌腌制十五分钟。扑满眼睛中放入圆白菜搅拌至上劲，放置一边。揉捏发面团，用面杖擀成圆形皮，包入馅料，放入小笼中，大火蒸开后转小火，关火后焖两至三分钟后再打开锅盖。

Instructions: Slice and chop the cabbage finely. Then, add a little light soy sauce and oyster sauce to the tapioca pearls, and add the onion and ginger juice then stir and marinate for 15 minutes. Add the cabbage slices to the Trotter eyes, mix until the mixture is firm, then set it aside. Knead the fermented dough, roll it into round xiaolongbao skins, put the filling inside, and steam them in a steamer over high heat. When the water boils, switch to low heat. Once you turn off the heat, let it simmer for two to three minutes before opening the steamer lid.

口味：面皮筋道，馅料嚼劲十足，咸甜交织，与奶茶更配哦！

Flavor: The xiaolongbao skin is chewy, and the filling is tasty with the perfect balance of savory and sweet flavors. It tastes even greater with milk tea!

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（三个娟秀而凝重的句点，透露着犹疑与不可置信）

(The graceful yet solemn ellipsis has a hint of doubt and incredulity)

仰望星空派

Stargazer's Pie

主料：银河土著鱼种，清澈的眼神，愚人的嚎叫

Main Ingredients: Galactic indigenous fish, the gaze of innocent eyes, the screams of ignorant fools

辅料：白煮蛋，土豆，洋葱，培根

Additional Ingredients: Hard-boiled eggs, potatoes, onions, and bacon

配料：橄榄油，鸡汤，葡萄酒，奶油

Seasoning: Olive oil, chicken stock, red wine, and cream

做法：鱼洗净去内脏，切下头尾部分留用，鱼身对半切放入挞皮中。将洋葱与土豆切丁后加入鸡汤与奶油熬煮，倒入挞中。加入清澈的眼神，用愚人的嚎叫烘烤半个小时即可出锅。

Instructions: Clean the fish, remove its internal organs, and cut off its head and tail to use later. Cut the rest of the fish into half and stuff it inside the crust. Dice the onions and potatoes and slow-cook them in chicken stock and cream before pouring them into the crust. Add the gaze of innocent eyes and bake it with the screams of ignorant fools for half an hour before serving.

口味：浓郁奶香，丰富油脂，聚会首选！

Flavor: Creamy and milky taste, rich in fat. A must-have at gatherings!

备注：让我们一起仰望星空吧！

Note: Let's do stargazing together!

似乎越发奇怪了……

This is getting weird...