Spontaneous flour can be convenient and fast, without technology, and everyone can become a pastry chef. Its convenience lies in that adding a proper amount of water to flour can make various high, medium and low-grade flour products, which can be steamed, branded and fried. Steamed steamed bread, steamed buns, flower rolls, bean paste buns, fried dough sticks with sesame seeds and western-style pizza can also be made. However, self-raising flour can't make jiaozi and noodles because of its own characteristics (that is, it is suitable for making fermented products), because the gas produced during the production will damage the gluten, resulting in broken skin and broken section of jiaozi.
Method for making carrot steamed bread
1. Pour self-raising flour into a container, mix the dough with warm water, and put it aside for more than 20 minutes (it is best to cover the basin tightly with a wet cloth to prevent the surface from drying out).
2. Ready-made meat stuffing, prepared with ginger, soy sauce, sesame oil, cooking wine and white pepper.
3. Wash the shallots and chop them into powder; After washing the carrot surface, scrape the skin clean, and then shred it.
4. Put all the main ingredients in order: pork stuffing-leek-shredded carrot, and add some salt to make stuffing.
5. Proofread the dough and knead it again and again to make it fluffy and porous.
6. Take out the dough, knead it into strips, make preparations, roll it into dough with thick middle and thin periphery, and wrap it with stuffing.
7. Let the wrapped buns stand for 10- 15 minutes, wake them up again, and then steam them.
8. Add cold water to the steamer, brush a layer of cooking oil on the steamer (to prevent the steamed bread from sticking to each other), and pay attention to the interval when placing.
9. When burning, lower the fire first, then steam for 20 minutes on medium heat.
The practice of barbecued pork buns
1. The choice of meat is very important and will affect the taste. It is recommended to choose pork neck or lean tenderloin. Divide the pork into several pieces, spread the barbecued pork sauce evenly, and marinate in the refrigerator for at least 4 hours, preferably overnight. In the meantime, take out the meat and do a "massage" to let the sauce penetrate into the meat better.
2. I use the microwave oven with the function of "combination barbecue" to cook, or I can bake it directly in the oven. The temperature setting is about 170- 180 degrees. Depending on the size of the meat, the roasting time varies from 15 to 20 minutes, but remember to turn the meat once in the middle.
3. When the meat is cooked, take out the meat pieces, spread a layer of Spock sauce and bake in the oven for 5 minutes.
4. The roasted barbecued pork can be eaten directly, and of course it can also be made into barbecued pork buns.
It is very easy to make barbecued pork buns with self-raising flour. Knead self-raising flour into dough with warm water and cold water, and stir it at room temperature for about 30-45 minutes. In short, the dough is fermented to twice its original size.
6. When making noodles, you can prepare barbecued pork stuffing. Dice the barbecued pork, then add a little barbecued pork sauce and mix well, so that the barbecued pork bag will have barbecued pork juice and taste better.
7. Cut the fermented dough evenly into dough and roll it into a round dough. The thickness of dough is similar to that of steamed stuffed bun. Then wrap it in barbecued pork.
8. Put the wrapped barbecued pork bun into a steamer, cover the lid and wake for 20 minutes for secondary fermentation.
9. Before steaming the steamed bread, scissors cut a cross on the baked steamed bread and steam it. The water will be cooked in about 10 minutes after it is boiled.