Exercise:
1. First, cut the washed and drained chicken wings several times, add them into soy sauce, onion ginger, sugar, cooking wine, pepper, salt, five-spice powder and barbecue sauce seasoning, mix well, cover with plastic wrap and marinate in the refrigerator for more than 2 hours, and turn over halfway.
2. Preheat the oven to 220 degrees, put the chicken wings on the grill, and spread tin foil paper on the lower baking tray (easy to clean) to catch the dripping oil juice, or put the chicken wings on the tin foil paper and bake for 15 minutes (turn it over several times), brush with honey and barbecue sauce, sprinkle with a little cheese powder (cheese powder makes the skin more brittle) and bake for 5-65433. Take it out of the oven. Serve.
Num experience: The chicken is delicious and the skin is crisp, which is similar to the roasted wing in Orleans! Unfortunately, I put a little too much honey, which is a little sweet. So everyone should pay attention to honey as long as it is coated with a thin layer, and don't apply a lot repeatedly.
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Roasted mushrooms
This is a simple and delicious thing. Wash and dry mushrooms. Cross knife, coated with salad oil, sprinkled with garlic, salt and black pepper, baked in an oven at 220℃ 15 minutes. The unique fragrance of garlic and mushrooms is soft together. As soon as I open the oven door, I can't help drooling. :)
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Qian Ceng chicken
Materials:
A pair of chicken breasts, half an onion, 1 potato.
Slice the meat, add rice wine, light soy sauce to get 1 tablespoon, sugar and starch 1 tablespoon, salt 2/3- 1 tablespoon (for heavy taste, 1 tablespoon, even if I eat lightly), and marinate 10.
Slice the cheese (because the ice is too difficult to wipe, so I wipe it directly with thin slices), about a bowl.
Onion is cut into half filaments; Peel potatoes, slice them, shred them, add 1 teaspoon salt in water, soak for 5 minutes, and drain. Spread cream on an 8-inch pie plate (or other heat-resistant and baking-resistant container).
Place the plate:
Spread half of onion, potato and chicken, sprinkle half of cheese, and then spread the rest of onion, potato and chicken.
Sprinkle with the remaining cheese. Hehe, put a lot of cheese!
Baking:
Preheat the oven at 200℃ 10 minute, put it in and bake for 20 minutes until the cheese melts and the surface turns golden yellow.
Take it out of the furnace and cut it open. The surface is a little crispy, and the chicken inside is tender, with the smell of cream and onion, and the pulled silk.
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16. Home-cooked pizza
Materials:
1 and 1/2 teaspoons of dry yeast, 3/4 cups of warm water (about150g) and 30g of softened cream.
A. 300g of medium gluten flour, sugar 1 tbsp, salt 1/2 tbsp.
Pizza sauce material:
Onion 1 4, garlic1,cream 10g.
A. 2 tablespoons tomato sauce, 6 tablespoons water, 4 teaspoons salt 1/,4 teaspoons black pepper1/,4 teaspoons Oregon grass1/and 4 teaspoons sugar1/.
Exercise:
◎ Bread crust:
Sprinkle yeast on warm water, stir it evenly to dissolve it, add material A and stir it into balls.
Pour it on the table, add cream and knead it vigorously 10 minute until it is smooth and elastic. Then knead it into a circle, put it back into the pot, cover it and put it in a warm place for fermentation for 2 hours.
Sprinkle some dry flour on the table, pour the dough on it, round it as needed, and ferment in the middle 15 minutes.
Make a round cake, spread it on a baking tray or pizza tray, arrange the shape and make it thicker around.
Punch a hole in the crust with a fork to avoid bulging when baking.
Spread the pizza sauce in the middle, not the edges.
Preheat the oven to 2 10C, and spread baking materials (such as seafood, meat, vegetables, etc. ), bake for 15 minutes, then take out and spread with shredded cheese, and bake for another 5 minutes until the periphery is golden.
◎ Pizza sauce:
Peel and chop onions and garlic.
Heat the pan, add cream powder and chives and minced garlic.
Add material A and stir-fry until boiling.
Supplement: Traditional pizza juice does not add sugar, but adding a little can alleviate the sour taste of tomato sauce, which is more suitable for our taste.
This kind of skin can make 1 1 inch pizza 1, two 8-inch pizzas and five 5-inch pizzas. This is thick pizza, and only two thirds of thin pizza is enough. In fact, the size and thickness can be adjusted by yourself, and there is no certain standard.
If you can't bake it all at once, you can bake it in batches. It doesn't matter if you leave the uncooked pizza (Claire: It's better to cover it with plastic wrap)
Making pizza doesn't need to be as particular as making bread. Materials and methods are more flexible. Some people even make pizza with unfermented skins. Claire: So pizza can be used as the first step in making bread. Even the failed sweet dough is suitable for pizza crust.
The proportion of ingredients in pizza sauce can be more casual. For example, I like the taste of cream and Oregon grass, so I put a lot. At first, my son was not used to the taste of tomatoes, so I kept them and they were delicious. Later, I slowly increased the amount of ketchup. Because there is no ketchup at home, I use ketchup instead, so the sugar is saved. I didn't switch to ketchup until he could accept the taste of tomatoes. As long as it suits your taste, you don't have to be limited by recipes.
The prepared pizza sauce can be frozen in a fresh-keeping box (if there is more cream and less water, I will refrigerate it directly), and then dig out a spoonful next time I want to make pizza.
Oven cake
Round cake baking tray food processor glass bowl deep pot chef knife beater wooden spoon brush knife metal bowl small screen baking tray scraper wire rack butter paper wide square knife wire rack hazelnut protein fine sugar cherry liqueur corn flour frosted light butter protein.
Butter and flour 250g hazelnut sugar 300g millet flour 2 tablespoons protein 6 frosting and butter cream 150ml sugar 150ml egg yolk 6 3 tablespoons cherry liqueur (cherry wine, which can be increased as appropriate) 375g light yellow oil.
factory order
1. Prepare hazelnut oil.
toast
3. Prepare butter and cream.
Step 4 combine cakes
Step 5 decorate
-Prepare in advance-
Cake can be made 2 days ago, wrapped tightly and frozen in the refrigerator. Because it is soft, it is easy to slice. Just add icing and hazelnuts for decoration before eating.
Plus at least 1 hour freezing time.
1. Prepare hazelnut oil.
1. spread butter on the baking tray, spread butter paper, spread butter on the baking tray, sprinkle flour on it, and dump the excess flour. Turn the round cake pan upside down on the baking pan and draw a circle along the edge of the cake pan with your fingers.
2. Bake hazelnuts in the oven for 12 ~ 15 minutes, and peel them (method >; & gt 1/3 reserved for decoration. Mix 1/2 parts of fine sugar with the rest hazelnut and put it into a food processor.
3. Grind hazelnuts into powder or use a spiral plane.
4. Put the nut powder and sugar into a glass bowl and add the corn flour.
5. Put the egg whites in a metal bowl and stir with an egg beater or an electric mixer until the egg whites become straight. Add the remaining fine sugar and continue stirring for 20 seconds until a smooth custard is formed.
6. Add 1/3 hazelnut sauce and stir gently with a spatula. You can insert one hand from the center, scoop it from top to bottom, cover it and stir it, and turn the bowl counterclockwise with the other hand. Add the remaining hazelnut paste twice.
toast
1. Preheat the oven to 130℃(250? , gas furnace 1/2 degrees). Shovel the stirred custard onto the prepared and circled baking tray, and scrape it flat into a round cake shape with a wide square-headed knife, with three pieces in front and back.
2. Bake the baking tray in the oven, and turn it from time to time until the custard is slightly Huang Gan and turns into a protein cake, which takes about 40 to 50 minutes.
3. Take out the baking tray, turn the cake tray upside down while it is hot, cut off the excess parts along the edge, carefully remove the butter paper, and then put it on the wire rack to cool.
3. Prepare butter and cream.
1. Dissolve the fine sugar with water first, and then continue to cook until it looks like a soft curry without stirring. To test whether it is just right, remove the pot from the fire, scoop up the syrup with a teaspoon, cool it for a few seconds, take a little syrup with two fingers and rub it until it becomes small round particles.
2. When dissolving the syrup, stir the egg yolk evenly with an electric mixer.
3. Slowly pour the hot syrup into the egg yolk liquid and stir.
4. Continue to beat at high speed, and cool to a sticky state.
5. Add the butter to the bowl and stir it with an electric stirrer (or a wooden spoon). It should be stirred until it is soft and creamy.
6. Slowly add the butter to the already thick egg sauce and continue to stir.
7. Add 3 tablespoons of cherry liqueur and continue to stir (the amount of alcohol can be increased as appropriate).
Step 4 combine cakes
1. Cut the cardboard into the shape of a round cake, lightly spread butter and cream, spread the baked protein cake, and gently press it. In order to facilitate work, you can put the cardboard at the bottom of the upside-down cake tray first, and then put the protein cake.
2. Spread 1/4 butter and cream on the protein cake, smooth it with a square knife, then fold the second protein cake, and also spread 1/4 butter and cream.
After folding the third piece, spread the remaining butter and cream on the whole cake.
Step 5 decorate
1. Sprinkle icing on the cake surface with a small sieve to form a thick layer.
2. Chop the hazelnuts with the chef's knife and gently stick them on the edge of the cake by hand.
3. Arrange a string of hazelnuts on the cake with a knife and freeze tightly for at least 1 hour.
A cake mixed with dried fruit.
Ingredients: (1) low-gluten flour 100g, cream 120g (52) powdered sugar 100g, salt12 teaspoons (3) 2 eggs (4) 20g milk (5) candied fruit.
Exercise:
(1) Mix the materials (5) together for later use.
(2) Sieve the low-gluten flour, add cream and beat with an egg beater until the volume expands and the color turns white.
(3) Add the material (2) and mix thoroughly until there are no particles.
(4) Add eggs and stir well, then add milk and stir well.
(5) Finally, the materials prepared in the method (1) are added together and mixed evenly, and then put into an oven to bake at 170℃ for about 30 minutes.
Cookie practice:
Butter:120g
Sugar powder: 40g
Fine sugar: 30 grams
Salt: 1/4 tsp
Egg: A small one.
Milk:15ml
Milk powder: 15g
Low gluten flour:120g
Almond powder: 50g
Vanilla extract: 5ml
& lt tools >:
Measuring spoon, electric egg beater, plastic knife, decorative mouth, decorative bag, heart-shaped round die, oven.
& lt exercise >:
1. Put the butter softened at room temperature into a large basin for beating, add fine sugar, powdered sugar and salt several times, and continue beating until the sugar is dissolved.
2. Add the egg liquid and milk in several times, and mix well with electric egg beater.
3. After sieving the flour, milk powder and almond powder, add a little and stir well.
4. Add sesame oil essence and raisins and mix well.
5. spread oil paper on the baking tray, decorate with flowers or cover the mold to shape the biscuits.
6. Put it in a preheated oven 180 degrees and bake for 15 minutes, as the case may be.
Sugar-coated cookies:
& lt material >:
Cookies:
490g flour, 1 teaspoon baking powder, 225g room temperature salt-free butter, 300g sugar, 1/4 teaspoon salt, 2 teaspoons vanilla essence and 2 eggs.
Sugar coating:
4 ounces (1 00g) of powdered sugar,1tablespoon (15ml) of water and food colors/spices.
& lt exercise >:
1. Stir the flour, baking powder and salt together and put them in a container. Stand by and watch.
2. Stir the queen and sugar until fluffy and shiny (about 4 minutes), then add the eggs and vanilla essence and mix all the ingredients thoroughly.
3. Now add the mixture of 1. Stir until the dough is smooth and suitable, not too hard and not too crisp.
4. Wrap the dough with film and put it in the refrigerator for one hour.
5. Preheat the oven to 180 degrees Celsius.
6. Roll out the dough to a thickness of about 5 mm with a rolling pin and a panel with flour on the surface. Try not to let the dough stick to the panel.
7. Make a shape with a cookie mold. This recipe can be made for about 36 yuan.
8. Put these cookies in the oven tray and put them in the refrigerator to cool 10- 15 minutes.
9. Then bake the cookies in the oven for 10 minutes (or until the edges turn brown). Cool cookies for decoration.
10. Decorate with icing at last.
Sugar coating:
1. Mix powdered sugar with water, put it in a container, stir until it is fully dissolved, and then add pigment and perfume (if necessary).
2. The concentration of icing needs to be just right. If it is too light, add a little powdered sugar; If it is too strong, add a little water. Remember to add water and sugar gradually.
Chocolate bean biscuit
& lt material >:
1 cup (225g) of butter at room temperature, 150g of sugar, 160g of brown sugar, 2 eggs, 1.5 teaspoon of vanilla essence, 3 15g of flour, 1 teaspoon of baking soda powder, 2/4.
& lt exercise >:
1. Preheat the oven to 190℃.
2. Melt the butter, add white sugar and yellow sugar and stir for 2 minutes to make it even.
3. Add one egg and mix well, then add another egg and mix well.
4. Add vanilla essence and stir well.
5. Add flour and baking soda salt and mix well.
6. Add chocolate beans and mix well.
7. Scoop out the dough balls with a spoon, spread them out, put them in the oven tray and code them.
8. Put the oven directly on the oven rack and bake for 12- 15 minutes (or bake until the edges turn brown).
Method for make crescent-shaped bread
1, 300g of high flour, 5g of salt, 5g of water 170g, 5g of yeast powder, knead into smooth dough, and put it in the refrigerator for one night. In addition, take 300g of high flour, 5g of salt, 0/70 g of water/kloc-,30g of butter, 40g of sugar and 5g of yeast powder, mash the overnight dough into small pieces and add them together;
2. Knead into a smooth dough, which can be pulled into a film and fermented to twice the size;
3. Divide into three pieces, shape them into sticks, and then carry out secondary fermentation, and cut several knives on the fermented bread;
4. Preheat the oven to 180 degrees, add a plate of boiling water in the microwave oven and bake for 25~30 minutes;
Method for make soft French bread
Select materials
500 grams of high-gluten flour, 30 grams of fine sugar, 3 10 grams of fresh milk, 6 grams of baking powder, 60 grams of whipped cream and 3 grams of salt.
prepare
1. Pour the fresh milk into the bowl of the microwave oven and heat it over high fire 1 min for 30 seconds. Take it out and put it at room temperature, add 6 grams of baking powder, stir well and let it stand for 8 minutes.
2. Knead high-gluten flour+fermented water+salt+fine sugar into dough, and add whipped cream 15 minutes to knead into expansion stage.
3. Ferment in a warm place until it is twice as big.
4. Pat the dough, pat off the air in the dough, divide it into circles and relax for 20 minutes.
5. After relaxing, roll it into strips, wrap your favorite stuffing and roll it up from the left.
6. Try to grease the baking tray first and put in the rolled dough.
7. Preheat the oven at 180 degrees for 2 minutes, put a bowl of hot water into the baking tray. Ferment for 45 minutes.
8. Take it out, wet the knife with water, cut a few knives on the dough and spray water.
9. Spray water once before entering the oven.
10. 170 degrees for 20 minutes.