The first course: white flour steamed bread
Required materials: 1000g flour, 640g warm water, 5g yeast and a little dry powder.
Step 1. A packet of 5g yeast powder, I directly weighed 1000g flour, which is convenient for everyone to adjust the proportion. For example, 500g flour uses half a packet of this yeast powder (yeast does not need to be put too much, unless the weather is too cold, it will have a strong sour taste).
Step two. I am used to mixing yeast powder in warm water first, then adding the remaining warm water, or putting yeast in flour and adding warm water directly.
Step three. Stir with chopsticks while adding water to form a flocculent. There is a small amount of dry powder at the bottom. At this time, I called it 1645, which means 1000g flour +5 g yeast powder +640g warm water. The weather and humidity are different, so you don't have to pour it in at once, leaving a little water is not enough to supplement it.
Step four. Stir into a floccule and knead. During this period, no flour or water is added.
Step five. Sprinkle a little dry powder and continue to knead until the surface is smooth.
Step six. Ferment in a warm place, where there is sunshine and the north is warm. On this cloudy day, there was warm water in the pot, so I put it on it for fermentation and covered it.
Step seven. It may be cold, and the fermentation takes less than an hour, sometimes more than half an hour, which is about 1.5 times the size. Just poke a small hole and you can take it out to make steamed bread. Rub the dough a few times first, and then sprinkle some dry powder when sticking your hands, which will make it smooth and elastic.
Step eight. Pull the dough into balls and make it round. You don't knead dough into strips like a rolling pin and then cut it with a knife. You can put the drawer cloth on the mat, or you can grease the steamer without the drawer cloth. I've tried, but it won't stick. Just put it in the pot for ten minutes to sober up.
Step nine. Start steaming cold water, steam for 20 minutes from the beginning, a few minutes less if it is small, and then stuffy for 3 minutes.
Second course: omelet.
Required materials: 4 eggs, flour 140g, chopped green onion, salt and water.
Step 1. Beat the eggs into a bowl, add salt and stir well.
Step two. Add flour and water to the bowl until the consistency is moderate. (similar to the thick consistency of so-and-so yogurt)
Step 3: Add chopped green onion and stir well.
Step four. Put a little oil in the pan and pour the batter into the middle. Step five. Then slowly turn the bottom of the pot to form a circle at a slow speed before the egg roll is formed (this step is too silky).
Step six. Turn it over when the bottom is set. If you like to burn incense, you can fry it for a long time. When both sides are cooked, you can cook.
The third way: salt and pepper shortcake
Required materials: 200 grams of flour, low-gluten flour 160 grams, 5 grams of salt and pepper, 0/00 grams of edible oil/kloc-0, 30 grams of sugar.
Step 1. Make a small space in the center of flour by hand, add 30g cooking oil, add one third of water, add sugar and salt and pepper; While kneading the dough, add water until the flour is kneaded into a smooth and soft dough, and stir for 15 minutes to make a cake crust.
Step two. Slowly add 70g oil to the low-gluten flour, knead it into balls, and make butter (if there is no low-gluten flour, replace it with ordinary flour, which will make the taste more crisp).
Step three. Divide the previously woken dough into small portions, divide the pastry into equal portions, wrap the pastry, close it, and roll it down with a rolling pin; Fold about one-third to the right, one-third to the left, and then fold in half; Roll down with a rolling pin and repeat the above steps for three times; Then round it, flatten it, coat it with egg liquid and sprinkle with sesame seeds.
Step four. The remaining small doses are treated the same as the shortbread, and baked in a preheated 190 degree oven for about 25 minutes; Delicious shortbread is out of the oven.
The fourth way: fried onion shortcake
Required materials: 500 grams of flour, 5 grams of yeast, 5 grams of baking powder, 0/5 grams of sugar/kloc-,appropriate amount of salt, appropriate amount of chives, and half a bowl of ghee.
Step 1. Pour 500 grams of flour into the basin, sprinkle 5 grams of baking powder and mix well.
Step two. Put 5g of dry yeast and 15g of white sugar into a bowl and stir with warm water.
Step three. Slowly pour the stirred dry yeast and sugar into the flour bowl, mix them with chopsticks, then stir them with warm water until they are snowflake-like, and slowly add water.
Step four. Stir the flour and water evenly, put them on the chopping board and knead them into smooth dough. Cover them with a wet cloth or put them in a big food bag and knead them into twice the size for more than half an hour.
Step five. Cut the onion into chopped green onion, take half a bowl of flour, heat the oil, pour it into the flour, and stir it evenly to make cakes.
Step six. Baked flour need not be kneaded, and directly divided into three large doughs.
Step seven. Roll the dough into thin slices, spread a layer of pastry on the dough and sprinkle some salt and chopped green onion.
Step eight. Roll a strip from one end.
Step nine. Cut it in half from the middle with a knife, and then brush a little dough.
Step 10. Take a half-cut potion, wrap it around one end and press the last head on the bottom. Stretch when you roll it, and roll it several times to make it more layered.
Step 1 1. After all the dishes are cooked, take a piece of dough and flatten it with your palm, then roll it thin with a rolling pin. The pot is hot, put some oil in it and start to burn.
Step 12. Bake on low heat until golden on both sides.
The fifth way: Tujia sauce cake
Required materials: ordinary flour 300g, warm water 200g, pepper powder, cooked sesame seeds, chopped green onion, Pixian bean paste 10g, seafood paste 10g, seafood paste 10g, sweet noodle paste 10g, and garlic hot sauce.
Step 1. Put the flour into a basin, add warm water, stir with chopsticks, and knead it into dough for half an hour.
Step two. Chop Pixian bean paste and reserve seafood sauce, sweet noodle sauce and garlic hot sauce.
Step three. Put oil in a wok, simmer on low heat, add star anise and pepper, stir-fry and take out, and leave the oil. Pour chopped Pixian bean paste and stir-fry red oil, add seafood sauce, sweet noodle sauce and garlic hot sauce and stir-fry until fragrant, add half a bowl of water, sugar, cumin powder and cooked sesame powder, bring to a boil, stir-fry a few times, turn off the heat and take out the pan, and the sauce is ready.
Step four. Divide the baked dough into two parts. If you like to eat extra thin dough, divide it into three parts. Roll into thin slices, brush with oil and sprinkle with pepper powder.
Step five. Cut into nine connected cubes, press one and stack them together. Then roll it into pancakes.
Step six. Preheat the electric baking pan, heat it with proper amount of oil, and bake the cake until both sides are golden. Brush a layer of sauce, sprinkle with white sesame seeds and chopped green onion, and the sauce-flavored cake is ready. If there is no electric baking pan, use a pan.
Road 6: Flour Pie
Required materials: 300g flour, 6g yeast powder and water 160g. Stuffing: minced pork, Chinese cabbage, chopped eggs, salt, onion, ginger, pepper, soy sauce, oyster sauce, soy sauce and sesame oil.
Step 1. Prepare minced meat, cooking wine, soy sauce, bean paste, salt, oyster sauce, pepper and Jiang Mo. Stir the upper meat evenly clockwise, then add chopped green onion and sesame oil and stir well.
Step two. Stir-fry and chop the eggs, then put them into the mixed meat and mix well.
Step three. Chop the cabbage and marinate it with a little salt. Squeeze the pickled cabbage and mix it with the meat.
Step four. The mixed stuffing can be put in the refrigerator for later use.
Step five. Add yeast powder to flour, add a teaspoon of sugar, water and flour.
Step six. Knead until the surface is smooth, divide the dough into 40g small dough, cover it with plastic wrap after kneading to prevent it from drying, and directly fill it without a round.
Step seven. Roll the dough flat into the stuffing, wrap it into buns, turn it over and flatten it.
Step eight. Put oil in the pan and bake for 2 minutes, then cover the lid with a little water and simmer until the water is dry.
Step nine. Turn over and add a little water to cover the pot, stew until the water is dry, then turn over and fry without covering the pot, and then take out the pot.
Seventh Road: Red Bean Pie
Required materials: 300g of medium gluten flour, water 180g, fine sugar 10g, milk powder 10g (optional), 5g of dry yeast and appropriate amount of red bean paste.
Step 1. Dry flour with milk powder and sugar. Dissolve that dry yeast in the formula in water, and adde flour. Stir well.
Step two. Slowly add all the water and knead it into a ball.
Step three. Cover with plastic wrap and ferment in a warm place to double the size. Poke a hole with your finger dipped in dry flour. If the pores do not shrink or collapse, fermentation is completed.
Step four. Open and look at the inside of the fermented dough, which is full of pores and drawn.
Step five. Knead evenly and exhaust, and divide into about 50g batter each.
Step six. Roll out the bean paste with a rolling pin.
Step seven. Wrap the embryo for five minutes.
Step eight. Roll it into cakes and put it in a pot without water or oil. The sides are slightly brown.
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