Separate the egg yolk from the egg white, add four spoonfuls of soft sugar and half a bag of milk, and stir well. Sift the flour (preferably) into the egg yolk liquid and stir well (not too fast).
Put the egg whites in a large bowl, without water or oil, add a pinch of salt or a few drops of white vinegar and lemon juice, add sugar three times, and beat until it doesn't flow like cream.
Add the egg white into the egg yolk three times, stir with a spoon filled with rice in a rice cooker (don't draw circles), and the egg paste will be ready ~ ~ (you can also add matcha powder, cocoa powder and melted chocolate).
Put a small layer of oil on the special bowl of microwave oven, pour the egg paste in, and the fire will be OK in four minutes!
You can also use disposable paper cups and pour half a cup of egg paste, one for one minute.
Bread: make dough with a bread machine, shape it by hand, and then bake it in the oven.
Ingredients: milk 100 ml, 3 eggs, 6 tablespoons of Odenburg whipped cream, 6 tablespoons of salt 1 teaspoon, 6 tablespoons of sugar, 3 cups of flour, and 3 teaspoons of French Yannai high-sugar and high-oil yeast.
Practice: 1. Put it into the bread machine in turn and knead the dough for the first time. After the first kneading, add 20 grams of butter and wait for the second kneading;
2. After kneading the dough for the second time, take out the bread bucket and turn off the power of the bread maker. Cover the bread barrel with plastic wrap, ferment at room temperature (about 18 degrees) for about 40 minutes, take out the dough, divide it into several pieces, put it on the chopping board, cover it with plastic wrap and wake it for about 15 minutes (or put it in the cold storage layer of the refrigerator and relax for half an hour, which will make it better and easier to set it);
3. Molding to the required shape, and performing secondary fermentation until the volume of the blank increases by about 2-2.5 times;
4. Preheat the oven 160 degrees for 5 minutes and add the fermented dough. If you bake it directly on the baking tray, bake it for about 15 minutes (if you like to eat light crust, you can also cover it with tin foil); If baked in toast box, 450g will take about 40 minutes.
Description: 1. When baking bread, you can brush the broken egg yolk liquid on the crust, and the crust will be very bright. But I don't like to brush, so I didn't write it in the prescription;
2. Baked bread, cooled and packed in fresh-keeping bags, so that the skin will be softer.
The crust of the bread made by this method will be very thin, and the bread will be very soft due to proper proofing.
Steamed bread: raw materials:
Ordinary flour 1000g, 500ml warm water, 3 teaspoons baking powder.
Hair treatment:
1. Pour baking powder into warm water, stir and mix, and then let it stand for about 10 minute;
2. Put the flour into the basin, dig a small hole in the middle of the flour, and gradually add the mixture of baking powder and warm water to stir the flour until it is flocculent;
3. Knead the dough, sprinkle a thin layer of dry flour on the basin, put the kneaded dough into the basin, cover it with a wet cloth, and put it in a warm place (about 30 degrees) for fermentation;
4. After about 1 hour, the dough doubles. Grab a piece of dough with your hands, and the internal tissue is honeycomb-shaped, and the proofing is completed.
Steamed bread making:
1. Knead the dough on the chopping board for about 10 minutes until it is smooth, so as not to foam as much as possible;
2. Knead the dough into a cylinder and cut it into small pieces with a knife.
3. Arrange the cut dough in a circle;
4. Cut a little if you don't like the round shape and turn it into a square knife to cut the steamed bread;
5. Add a proper amount of cold water to the steamer, spread wet drawer cloth or oil paper in the steamer, and put the arranged steamed bread on the drawer cloth with a certain interval in the middle;
6. Cover the pot and steam in cold water for about 30 minutes. Turn off the fire when the time is up, but don't open the lid immediately, and then open it in a few minutes.
Fried dough sticks: 2.5kg special flour is made into dough with aluminum-free baking powder+eggs+water+noodles.
2. Add a small amount of soybean oil to the dough; Repeated overlap; Until the dough is smooth.
three
After 30 minutes of thinking; Refrigerate for more than 3 hours.
4. Roll into noodles; Sliced and fried.
Multicolored
Raw materials:
500g of refined flour, 400g of pork, sesame oil soy sauce 100, a little onion and ginger, refined salt, monosodium glutamate, old flour fertilizer and alkali.
Exercise:
The water surface and fat surface should be divided into 70% and 30%. Don't make too much noodles, just start. Mix well with alkali and knead well. Processed into 50g powder, and then rolled into a round skin with thin outside and thick inside with a rolling pin. Stir pork stuffing with Jiang Mo, soy sauce, chopped green onion and water, then add sesame oil, refined salt and monosodium glutamate, and stir well for later use.
When wrapping buns, put a proper amount of stuffing on the rolled skin, knead it into folds with the fingers of your right hand, and turn the skin over with your left hand. A steamed bread should be kneaded at a discount of 15 or 16, and steamed in a steamer for 10 minutes.
Step 1: Make steamed stuffed bun fermented dough.
Materials: 750g of medium gluten flour, 7.5g of dry yeast powder (used to swell gluten and increase dough volume), 7.5g of baking powder (white powder filled with acidic substances such as baking soda powder and corn flour, which can produce swelling and softening effect), 7.5g of sugar and 375ml of water.
Making:
1. Put flour, dry yeast powder, baking powder and sugar in a large bowl and mix well.
2. Add 375 ml of water, and then stir it into a block.
3. Knead the dough by hand and put it on the table and knead it repeatedly. Until the dough is smooth and smooth.
Cover the dough with a wet cloth, and when it grows, you can make steamed bread.
Step 2: Make stuffing.
First of all, the ratio of meat to vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in stuffing is 1: 1 or 1: 0. 5 is suitable.
Secondly, don't pour out the vegetable juice. According to the measurement, the vitamins in Chinese cabbage will lose more than 60% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: chop up the vegetable stuffing, squeeze out the vegetable juice and put it into the basin. When mixing meat, first add soy sauce one after another, and stir well to make the vegetable juice penetrate into the meat, then put it on the dish and stir well. If it is a vegetarian dish, you can chop the stuffing first, pour it into the pot (basin), add salt (vegetable oil) and stir gently, let the oil cover the dish, then add salt and seasoning. In this way, the nutrition will be preserved and the filling will be tender and delicious. If it is leek meat stuffing, mix the vegetable stuffing with oil, then pour in the mixed meat stuffing (add enough salt) and stir well. The vegetable stuffing is mixed with oil first, and then wrapped with an oil film, so it is not easy to dehydrate when it meets salt. The steamed stuffed bun wrapped with this stuffing tastes fresh and has a little smell of vegetable juice.
Finally, the meat stuffing. Match the pork according to the ratio of fat to thin 3: 7. Wash and chop the cartilage and residue of meat to make diced meat of different sizes. Add a proper amount of Jiang Shui in the process of stirring the meat. At the same time, soy sauce should be added slowly bit by bit. The purpose of serving soy sauce is to adjust the salinity, and the dosage of soy sauce should be flexible. When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated into the meat. After serving soy sauce, wait for a while. If it can be kept in the refrigerator for a while, it is better to add water (if there is broth, it is best to add broth, drop a few drops and stir). Add a little water several times, or the stuffing will be easy to make soup. Then add pepper powder, sesame oil, salt, fresh ginger powder, monosodium glutamate and sesame oil and stir well. Finally, pour in the stuffing and stir well.