Although there are regional differences and tastes, now more and more people fall in love with pasta, not only because of its diverse practices, but also because of its many nutritional values. Today, Bian Xiao introduced 20 delicious pasta methods, which are very simple and easy to make, no matter you are a northerner or a southerner!
First, yeast steamed bread
Raw materials:
500g flour, 5g yeast, modifier 1 g, 5g baking powder and 300g water.
Exercise:
1. Put baking powder and improver into the dough and mix well. Bake the chicken nest, add yeast and water, and stir well to form a firm dough. Wake up 15 minutes.
2. Rub the strips, add 8 doses, knead them into steamed bread, wake them for 18 minutes, and steam them in cold water for 18 minutes.
Attachment: chemical leavening agent
1, expansion method: Alum can be crisp finished product or expansion method.
2, baking powder scientific name instant powder. The scientific name of baking soda is sodium bicarbonate, which slowly releases carbon dioxide in humid or hot air.
3. The scientific name of stinky powder is ammonium bicarbonate and mbth ammonia powder, which decomposes carbon dioxide and hydrogen by heating.
4, baking powder, also known as baking powder, baking powder, baking powder, belongs to the leavening agent that produces carbon dioxide when it meets cold water.
5. Alum, alkali and salt are used together, alum-potassium aluminum sulfate, alkali-sodium carbonate and salt-sodium chloride.
Second, the milk fragrant flower roll
Raw materials:
500 grams of flour, 5 grams of yeast, 5 grams of baking powder, 200 grams of milk, 50 grams of sugar and 0/00 grams of water.
Exercise:
1. Add baking powder into the flour and mix well. Put the yeast, sugar, milk and water together and stir well. The dough will wake up 10 minutes.
2, rub, oil, roll into a blank.
The function of salt: classification: raw salt, washed salt and reconstructed salt.
Function:
1, which can change the physical properties of gluten and increase gluten, such as Lamian Noodles.
2. The osmotic pressure of salt can make the main blank structure delicate and white.
3. Salt can promote or inhibit the propagation of yeast, thus regulating the fermentation of main blank.
Water-mixed dough board:
1, cold water 30 degrees, white, hard and strong.
2, warm water 60-55 degrees, three raw noodles, half cooked noodles.
3, hot water 100 degrees, dark and soft, no muscle strength. Modifier: it can enlarge the hole of steamed bread.
Yeast:
1, 0-0 Celsius temperature at rest. 2, 30-60 degrees Celsius is active. Death above 3.60 degrees Celsius.
Baking powder:
It belongs to leavening agent and becomes active above 60 degrees.
Third, hang luobing
Raw materials:
500g of high-gluten flour, egg 1 egg, 25g of soybean oil, 5g of salt and 290g of water.
Exercise:
1. Put the eggs and salt in a basin and mix well. When the salt melts, pour in the flour and stir-fry it into a noodle spindle. Dip your hands in a little cold water to make a firm dough, and wake it for 20 minutes.
2. Knead the dough into a long strip, divide it into eight parts, and make it into an oval (oil box) covered with plastic film.
3. Put a little oil on the oil table, knead the medicine into a rectangle, hold it in your hands, gently drop it twice, such as a piece of thin paper, put oil on it, lift the naturally pleated strip from left to right, and spread it out with your right hand and the other hand to make a cake blank. Put the medicine head under the edge and push it into a round cake with a thickness of 1.2 cm with both hands.
4, baking tray 180-200 degrees wide oil burning.
Features: soft inside and burnt outside, crispy and delicious, ready to eat.
Fourth, dough candy cake
Raw materials:
500g of flour, 5g of baking powder, 5g of yeast powder, modifier 1 g, and 300g of water.
Exercise:
1, the dough is sour. The dough (soft spot) should not be too big.
2. Mix the stuffing.
3. Take out the dough and put it on the table, directly roll it into rectangular chunks with a thickness of 32 mm, brush it with oil, sprinkle it with powder, roll it up and down, pull it into 8 doses, seal it together, wrap the stick plate, tighten the stick cake, put it in the square plate, wake it up for 20 minutes, cover it tightly 160- 180 degrees.
Five, spiced cake
Raw materials:
Tongfa sugar cake accessories: spiced powder, salt, monosodium glutamate, oil and sesame.
Exercise:
The sugar cakes with the same texture are made into large pieces, coated with auxiliary materials, rolled into columns, pulled together and flattened to form a long round rod.
Six, big alkali steamed bread
Raw materials:
500g of flour, 50g of old fertilizer150g, 250g of water, 2-5g of alkali and 2g of baking soda1-2g.
Exercise:
1, grab the old fat with warm water, pour it into flour, mix well, knead well, and ferment (not more than 12 hours), usually in the evening and morning. 2. Put the dough on the chopping board, spread it out with both hands, put alkaline water in the middle, rub it and put it on the water. The baking soda will be wiped evenly, and the alkali test will wake up a little.
3, noodles, divided into eight doses, meat steamed bread blank, wake up for 20 minutes, first steam with medium fire and then steam with high fire for 20 minutes.
4. Laofei, also known as Laozi and Yeast Seed, is a kind of dough with yeast and sour taste.
5, alkali test method: normal smell, look at it, cut it, honeycomb, marijuana, listen to it, empty, grab it, elastic, non-sticky. The alkali is slightly sour, the honeycomb water is uneven and empty, and there is no tendon to stick on the hand. Alkali has an alkaline taste, and the honeycomb is small and dense, and the sound is loud and easy to break.
Seven, sugar cake
Ingredients: 500g flour and 290g water (warm water in winter).
Crispy materials: oil 100g, flour 100g, stir-fry.
Stuffing: white sugar, cooked flour, sesame and soybean oil.
Exercise:
1, bind the dough with synthetic water, and stir for 20 minutes.
2. Heat the oil in the pot, add the flour and stir-fry until it turns brown, turn off the fire and let it cool.
3. Roll the dough into a rectangular thin slice with the thickness of 1cm, then spread the fried pastry evenly on the dough, roll it into a cylindrical paste, fold both sides of the paste in half, flatten the paste, roll it into a disk with a thickness of 2cm, sink it, put it in, wrap it, roll it into a cake blank with a thickness of 4cm, and bake it in a wide oil pan until golden brown.
Eight, Liuhe bread
A, 250g of flour, 0/00g of corn flour/kloc-,50g of millet flour and 50g of soybeans.
B, raw materials: flour 4g, yeast 4g, modifier1g. C, sugar 10g, sodium cyclamate 1g and water 500g.
Exercise:
Put 1 and b powder into dry powder,
2. Dissolve the powder C in the basin, then slowly pour the material A into the basin, stir it into a paste, and wake it for 30 minutes.
3. Take it out with a spoon, pour it into a pan, brand it at 160 degrees, and cover it.
After one minute, it will turn yellow and take shape. It's upside down and marked yellow. There are 30 kinds of finished products, which are characterized by softness and comprehensive nutrition.
Ninth, there is no alum fritters.
A raw materials: 500g flour, 7g salt, 2.5g baking soda, eggs 1 piece.
B raw materials: flour 500g, salt 7g, baking powder 10g, sugar 10g and water 300g.
Practice: same as fried dough sticks 1. Note: Material B can be cut on the dough table, and fried dough sticks can be dipped in water twice.
Note: oil temperature identification
1 is 0 degrees, 2 is 30 degrees, 3 is 60 degrees, 4 is 90 degrees, 5 is 120 degrees, 6 is 150 degrees, 7 is 180 degrees, 8 is 2 10 degrees, and 9 is 240 degrees.
1-20% and 10% oil temperature is worthless, 3-50% is warm oil, 5-70% is hot oil, and 7-90% is prosperous oil.
Ten, fried dough sticks
Raw materials: flour 10 kg, alum 2.7 kg, alkali 3.2 kg, salt 1 kg, cold water about 6 kg, fried oil 2.5 kg.
Practice: flour 1000g, alum 27g, alkali 32g, salt 10g and cold water 600g.
Exercise:
1. Put the alum alkali salt into a basin, add a little cold water, and mash the particles with a wooden hammer. After grinding, add the remaining cold water, stir well, then pour in the flour, stir into a dough spindle, dip a little cold water in your hands to make a firm dough, and cover it with a tarpaulin for 30 minutes to 1 hour.
2. Stick the fist with both hands evenly once, then fold the dough on all sides and cover it with tarpaulin. 1 hour.
3, repeat the practice of 2, wake up twice for 6-9 hours (winter 13 hours).
4. Put the dough on the table, spread it into a square with a thickness of 5cm, cut the dough into strips with a width of 9cm, stretch it into strips with a pestle or a beer bottle stick, and chop it into a batter with a width of 3cm. When two kinds of batter are stacked together, press them in the middle with chopsticks or forefinger, pinch both ends with both hands to make them 40cm long, fry them in an oil pan, and rotate the fritters with chopsticks while frying them to make them expand.
Note: 1 kg flour is about 10- 12 group, and the amount of alkali used in winter is slightly reduced.
Xi。 spring pancake
Raw materials:
500 grams of flour, 3 grams of salt, 80 grams of lard and 250 grams of boiled water.
Exercise:
1. Spread the flour on the flour table, add salt and oil to boiling water, then pour it on the flour, push the flour dry by hand to drive the warm flour, water it several times, push the dough several times, knead it into dough, push it away to cool, and knead it evenly for 20 minutes.
2, rub the strip, pull it into 24 vertical agents, sprinkle a layer of floating powder, sweep off the floating surface, the two oil surfaces are together, and the rod is made into a 20 cm thin sheet.
3, quick fire dry branding, the middle is inflated with air, and it is folded into a triangle from the middle, covering (softening) 190 degrees.
Twelve, soft twist
Raw materials: 500g flour, 5g yeast, 2g improver, egg 1, 5g baking powder, 240g water, 50g sugar, sodium cyclamate 1g and 20g oil.
Exercise:
1. Sprinkle baking powder into flour, stir well, scrape the nest, put all the materials together to synthesize dough, and stir for 5 minutes in summer and 0/5 minutes in winter/kloc-0.
2. Take 24 doses, rub two doses into a 750 cm strip, and work hard. After your hands are folded, rub the strip in the opposite direction, then divide the strip into three equal parts, fold back two-thirds, fold the remaining one-third upwards, rub it into a rope head, and wake up for 10 minutes. When you see Peng Fa, fry it in brown.
Thirteen, sugar crisp flowers
Ingredients: 500g flour, 1 egg,150g sugar,110g water.
Exercise:
1, open the grill, put it into the dough with other ingredients and mix well to form dough.
2. Knead the dough into a 3.3 cm strip, brush a layer of oil from one end and wake it for 30 minutes.
3. Rub the strips into a length of 13cm, pile them up, brush them with oil, and wake up.
4. Take the medicine strips and rub them into strips with a length of 70 cm, and twist them into twisted blanks with a length of 20 cm and a strength of 6.
Fourteen, hemp group
Materials: glutinous rice flour 250g, sugar 100g, warm water 150g, baking powder1g.
Practice: mix dough and wake up. Filling: sugar. Decorative materials, sesame, frying, cooling oil.
Fifteen, smile
Ingredients: flour 500g, sugar 125g, egg 50g, caramel (honey) 60g, baking soda 5g, soybean oil 50g, water 100g, decoration, sesame.
Exercise:
1, the method of overlapping dough for proofing for 5 minutes, (belonging to pastry).
2. Cut the fried dough sticks into pieces of 1.5cm, cut into squares of 1.5cm, remove the floating surface, and wake for 5 minutes.
3. Mix sesame seeds with a small amount of water and knead the dough in a sesame dish.
4. Fry at120-150 degrees, and the oil temperature is from low to high (heating after opening).
Note: the dough can be covered with plastic wrap.
Sixteen, bamboo crisp
Leather:100g flour, 20g oil and 50g water.
Blank: 440g of flour, 40g of sugar140g of soybean oil, 40g of egg180g of caramel (honey), 3.5g of baking soda and 5g of water.
Exercise:
1, and wake up for 20 minutes.
2, and blank overlap method (without increasing strength).
3. The rectangle of the blank rod is 1.5cm thick, and the leather and the blank are the same size. After brushing water, the green body is piled with water in three equal parts, pressed into a 4cm thick cuboid, cut into 8cm pieces, sprinkled with dry powder, and cut into 8cm strips.
4. Sieve out the dry powder and fry at 170- 190 degrees.
17. Steamed dumplings
Raw materials:
500 grams of flour, 250 grams of boiling water, (75 grams of starch for pavement)
Stuffing:
250g minced meat, chopped green onion, soy sauce, salt, monosodium glutamate, ginger, pepper noodles, cooked oil and sesame oil.
Exercise:
1, hot noodles.
2. Use a pestle to make pancakes into even folds like lotus leaves.
3. Hold the edge of the leather by hand and fold it together, and put it on the drawer with your backhand.
4. Steam for 8 minutes for a long time. Filling sequence: put the meat stuffing into the pot, add ginger, pepper noodles, salt, sesame oil, monosodium glutamate and cooking wine, stir well, then add soy sauce and soybean oil in stages, and finally add water in stages and stir until it becomes sticky, and then add chopped green onion.
Eighteen, wonton
Raw materials:
Flour 500g, salt 5g, 2 egg whites, water 270g, starch 100g (pavement).
Stuffing:
250 grams of pork stuffing (plum blossom meat is three fat and seven thin), 5 grams of salt, 3 grams of monosodium glutamate and pepper noodles.
Soup:
Salt, monosodium glutamate, shrimp skin, chicken soup, laver, sesame oil and coriander.
Exercise:
1, egg noodles-blending method.
2. Roll it into a thickness of 1 cm and make it 8 cm square by hand.
3. Take ten skins in your left hand, beat the meat stuffing in one corner of the skins with chopsticks, roll the chopsticks inward, pull back half and push forward, and spread the skin in the middle of your left thumb into the shape of a cat's ear.
4. Boil the water for 5 minutes, remove it and put it into the soup bowl.
Nineteen, beef jiaozi
Raw materials:
Dumpling skin 300g, beef 250g, fat meat 30g, shallots 150g, minced garlic 10g, a little sesame oil, salt 1 spoon, chicken powder 1 spoon, rice wine 1 spoon, a little white powder and a little pepper.
Exercise:
1, mince beef and fat respectively; Wash and drain shallots, and then cut into powder for later use.
2. Put a large container into the beef and seasoning made by 1, stir well, cover the fresh-keeping mold and put it in the refrigerator for about 20 minutes.
3. Take out the beef stuffing marinated by the method 2, add the beef and other materials from the method 1, stir evenly, and beat until the meat stuffing is sticky to become beef stuffing for later use.
4. Take a dumpling skin, put a proper amount of beef stuffing in the middle, fold the upper and lower skins in half and stick them together, then fold the pattern at the joint to stick it more tightly, and so on until the materials are used up.
5. After the hot pot is boiled, add a little more sesame oil, then add the beef jiaozi wrapped in Method 4 and cook for about 5-6 minutes until the water boils again.
6. Method Add a glass of water to five pots, and take out the beef dumplings after the water boils.
Twenty, leek box
Ingredients: 500g flour, 250g boiled water, 500g leek, egg 1 piece, 50g vermicelli, salt, monosodium glutamate, shrimp skin, cooked soybean oil and pepper noodles.
Practice: 1, hot noodles. 2. Put the stuffing and salt into vermicelli and scrambled eggs to cool, and then mix in the stuffing ingredients and seasonings.
Have you learned everything? Do it quickly!
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