The pastry recipe is as follows:

1. Rice cake

Ingredients: 300g rice cake premix powder, 315-330g water, 50g white sugar, 8g Excipient package.

Method:

1. Mix rice cake premix powder directly with water and stir evenly.

2. Cover the stirred rice milk with a lid or wrap it with plastic wrap, and place it in a 30-40°C environment for fermentation for 12-15 hours.

3. After the fermentation is completed, first add the white sugar and stir evenly, then add the auxiliary material package and stir evenly.

4. Pour into a suitable container (mold, small porcelain bowl, etc.) and steam over high heat for 15 minutes (the steaming time depends on the size of the mold).

2. Yeast steamed buns

Ingredients: 500 grams of flour, 5 grams of yeast, 1 gram of improver, 5 grams of baking powder, and 300 grams of water.

Method:

1. Put the baking powder and improver into the dough and stir evenly. Make a dough, add yeast and water, stir evenly into a strong dough, and let it rest for 15 minutes.

2. Roll into strips, add 8 ingredients, knead into steamed buns, wake up for 10 minutes, steam in cold water for 18 minutes. The scientific name of baking powder is quick-rising powder. Baking soda, whose scientific name is sodium bicarbonate, slowly decomposes in humid or hot air to release carbon dioxide. Baking powder, also known as baking powder, baking powder, and baking powder, is a leavening agent that produces carbon dioxide when exposed to cold water.

3. Milk-flavored Hanamaki

Ingredients: 500 grams of flour, 5 grams of yeast, 5 grams of baking powder, 200 grams of milk, 50 grams of sugar, and 100 grams of water.

Method:

1. Put the baking powder into the flour and stir evenly. Put the yeast, sugar, milk and water together and stir evenly. Let the dough rise for 10 minutes.

2. Roll the strips, apply oil, and roll them into a picture scroll blank.

4. Diaolu Cake

Ingredients: 500 grams of high-gluten flour, 1 egg, 25 grams of soybean oil, 5 grams of salt, and 290 grams of water.

Method:

1. Put the eggs and salt in a basin and stir evenly until the salt melts. Pour in the flour and stir-fry to form a dough ball. Use your hands to use a little cold water to form a strong dough. Wake up for 20 minutes.

2. Roll the dough into a long strip, divide it into eight portions, roll it into an oval shape and let it rest (on an oil table) and cover it with plastic wrap.

3. Apply a little oil on the oil table, roll the mixture into a rectangular shape, pick it up with both hands, gently drop it twice, like a piece of tissue paper, apply oil, and lift it left and right into a strip with natural pleats. Hold the other end in your right hand and stretch it with both hands to form a cake base. Tuck the head of the dough under the edge and push it into a round cake with a thickness of 1.2 cm.

4. Heat the electric baking pan with oil at a temperature of 180-200 degrees. Features: Burnt on the outside, soft on the inside, crispy and delicious, ready to eat.

5. Baked sugar cake

Ingredients: 500 grams of flour, 5 grams of baking powder, 5 grams of yeast powder, 1 gram of improver, and 300 grams of water.

Method:

1. Knead the sourdough dough (softer) without making it too big.

2. Mix the stuffing.

3. Take out the dough and place it on the counter. Roll it directly into a 32 mm thick rectangular piece. Brush with oil, sprinkle with flour, roll it from top to bottom, pull it into 8 pieces, seal them together, and roll them together. Wrap the filling in the round slices, seal the pancake tightly, put it in a square plate and let it rest for 20 minutes, cover it tightly and bake at 160-180 degrees.

6. Five-spice cake

Ingredients: Tongfa dough sugar cake.

Accessories: five-spice powder, salt, monosodium glutamate, oil, sesame seeds.

Method: Make dough with sugar cakes at the same time, make a large piece of dough, apply auxiliary materials, roll it into a column, seal it with a pinching agent, press it flat, and make it into an oblong shape.

7. Alkali steamed buns

Ingredients: 500 grams of flour, 150 grams of old fertilizer, 250 grams of water, 2-5 grams of alkali, and 1-2 grams of baking soda.

Method:

1. Use warm water to break up the old manure, pour it into the flour and mix thoroughly, knead evenly, and ferment (no more than 12 hours). It is usually made in the evening and in the morning. Make.

2. Place the dough on the table, spread it out with both hands, put alkaline water in the middle, knead it, add water, and knead it evenly with baking soda and water. Check the alkali and wake up slightly.

3. Roll the noodles into strips, divide them into eight portions, and make the meat buns. Let them rest for 20 minutes. First use medium heat and then steam them over high heat for 20 minutes.

8. Sugar Shortcake

Ingredients: 500 grams of flour, 290 grams of water (warm water in winter).

Puff pastry ingredients: 100 grams of oil, 100 grams of flour, stir-fry until cooked.

Stuffing: white sugar, cooked flour, sesame seeds, soybean oil.

Method:

1. Punch the dough with synthetic water and let it rest for 20 minutes.

2. Heat the oil in a pan, add flour and fry until brownish red. Turn off the heat and let cool.

3. Shape the dough into a 1 cm thick rectangular sheet, then evenly spread the fried pastry ingredients on the dough, roll it into a cylinder and add the dough. Shape into a 2cm thick round piece, press upward, pleat and wrap, roll into a 4cm thick cake base, fry in a wide oil pan until golden brown.

9. Liuhe Noodles

Ingredients: A. 250 grams of flour, 100 grams of corn flour, 50 grams of millet flour, and 50 grams of soybean flour. B. Baking ingredients: 4 grams of powder, 4 grams of yeast, 1 gram of improver. C. 10 grams of sugar, 1 gram of cyclamate, and 500 grams of water.

Method:

1. Put B powder into dry powder.

2. Put C powder into a basin to dissolve, then slowly pour in A ingredient In a basin, stir into a paste and let rise for 30 minutes.

3. Take out with a spoon and pour into the pan, bake at 160 degrees and cover.

4. After a minute, it will turn yellow and set. Turn it over and bake it into yellow. There are 30 finished products, which are soft and waxy and have comprehensive nutritional content.

10. Alum-free fried dough sticks

Ingredients: Ingredients A: 500 grams of flour, 7 grams of salt, 2.5 grams of baking soda, and 1 egg. Ingredients B: 500g flour, 7g salt, 10g baking powder, 10g sugar, 300g water.

Method: Ingredients B can be cut on the noodle table, and the fried dough sticks can be fried after soaking in water for a second time. Note: Oil temperature identification is 10%, 20%, 30%, 30%, 60°, 40%, 90°, 50%, 120°, 60%, 150°, 70%, 180°, 80%, 210°, 90%, 240°. 100% mature to burning point. Oil temperatures of 1-20% and 100% are worthless, 3-5 becomes warm oil, 5-7 becomes hot oil, and 7-9 becomes hot oil.