Soft Niu Niu toast

Materials (amount of two): 250g of gluten, 9g of fresh yeast (3g of dry yeast), sugar 10g, salt 1g (optional), milk powder 10g, egg liquid 38, water 125g and butter 38g.

Practice: 1. All materials except butter are slowly mixed and quickly kneaded into a malleable dough, and the glove film is kneaded with butter.

2. Make a smooth dough and wake it for 20 minutes.

3. Take 75g of dough, exhaust, add 2g of bamboo charcoal powder, and knead into two uniform black dough balls.

4. Two 70g white doughs, baked to 28 degrees, and proofed for 20 minutes.

5. No two molds can directly divide the remaining dough into circles.

6. Turn each dough over according to the length of the flat roll, fold it in half from left to right, and roll it up gently from top to bottom.

7. Put the interface face down into the mold as shown in the figure, and wake up at 35 degrees to 8 minutes. The remaining dough is fermented on a baking tray.

8. Cover the lid and preheat the oven at 160 degrees for 25 minutes in advance.

Sesame seed cereal milk

Practice: add sesame seed cereal to milk and put it in the microwave oven 1 min.

Bite sweet potatoes in the microwave oven.

Practice: 1. Wash the sweet potato, don't peel it, wrap it in oil paper, and roll both ends as tightly as possible.

2. The microwave oven burns on high fire for about 5 minutes, and it can be added for another 2 minutes according to the size of sweet potato.

Mini bean paste Tongluo Shao

Ingredients: 50 grams of muffin powder, 5 grams of milk powder, 5 grams of sugar, 5 grams of honey, 40 grams of milk, 60 grams of eggs and 7 grams of corn oil.

Exercise 1. Stir and emulsify milk and corn oil, add muffin powder and milk powder, and stir in a Z-shape to make a paste (no muffin powder can be used to make low powder, 1g baking powder).

2. Add the fine sugar into the whole egg three times until the number 8 does not disappear.

3. Add 1/3 egg paste into the rice paste and stir well, then pour the egg paste back and gently stir well.

4. Preheat the non-stick pan, pour a spoonful of batter from a height, simmer all the time, and fry for 30 seconds after the bubbles break through. Add the bean paste and cook the bean paste.

5. 100g beans are soaked for several hours, and 250g beans are boiled in a pressure cooker.

6. In a high-speed blender, beat the bean paste into a non-stick pan, add 40g butter and 10g sugar, and stir-fry into a ball.

Nutritional rice paste

Practice: corn residue+yellow rice+soybean+peanut paste.