The bottom is golden and crisp, the top and inside are soft, with many layers and lots of meat stuffing, which children like to eat very much.
【 List of Ingredients 】 A sausage, celery, onion, half a bowl of water and oil.
Dough: 300g of flour, 2g of salt, 3g of yeast and 0/70g of warm water/kloc.
[Production Steps]
1, a sausage at home, chopped.
Dice celery
2. Cut some chopped green onion and keep fried sausage with chopped green onion;
3. Now, mix flour: 300g of flour, 2g of salt, 3g of yeast, and warm water170g. Knead the dough by hand. This dough is a little soft, and it will wake up to twice its size after kneading;
At this time, we fry sausages. There is no need to add oil to the pot. We pour the sausage in and fry it, and stir-fry the oil inside. Add scallion to make it more fragrant. Finally, add celery and stir-fry for a while, then turn off the heat. My sausage is salty and delicious, so I didn't add any seasoning.
This dough has woken up very well, so let's rub it and let it out.
Roll it out, roll it into a rectangular dough, about 0.5 cm thick, spread it with our fried meat stuffing and sprinkle with chopped green onion.
Roll it up, tidy it up and cut it, and each small dose is stuffing;
6. Brush the pan with oil, put it all in, don't catch fire in a hurry, cover it and start it 10 minutes.
10 minutes later, we turn on a small fire, cover it for 5 minutes, and fry it slowly with a small fire, so that the bottom will become golden and crisp, and at the same time, let the dough grow up slowly and become bigger, just like this.
7. Add half a bowl of water, cover it, and collect the water with medium and small fire. The time is about 6 minutes. After turning off the fire, keep stewing for 5 minutes without opening the lid;
8. Now, when we open the lid, the thick sausage smell comes to the nose. I can't wait to have a taste first. It's really delicious and the bottom is crisp. You can tell by the color, except for the side that touches the pot, everything else is particularly soft. When pressed, they will bounce back immediately. Is this flower roll different from yours? It has many layers and a lot of meat, so it is called it.
Golden silk rolls are cakes with Beijing flavor, and there are countless noodles hidden in steamed bread. I guess you haven't eaten it.
Today, this golden silk roll is made of pumpkin, which is used as a natural pigment. It is not only valuable, but also nutritious. So don't steam pumpkins. Let's make gold coils together today. Soft and elastic, it will be easy to learn. Let's learn it.
[Component List]
Yellow dough: 220g pumpkin, 60g sugar, 3g yeast and 300g flour.
White dough: 300g flour, 3g yeast, 60g sugar,150ml water.
[Production Steps]
1, pumpkin 220g, sliced and steamed;
2. Add 60 grams of sugar while it is hot and mash it into pumpkin puree. After cooling, add 3 grams of yeast;
3. Now mix the dough, 300 grams of flour, and mix the dough with pumpkin sauce. This dough will be a little sticky. Knead it patiently for a while, knead it into smooth dough and wake it up for 30 minutes.
4. Now knead the white dough: 300 grams of flour, 3 grams of yeast, 60 grams of sugar, water 150 ml of flour, knead it into a smooth dough and wake it up for 30 minutes;
5. After the pumpkin dough wakes up, roll it thin, roll it up with a rolling pin, cut it, sprinkle with dry flour and shake the noodles.
After finishing, pinch the noodles tightly and brush them with a layer of oil to prevent adhesion and make them taste more oily. Cut into small pieces of the same size, put them on a plate and brush the surface with cooking oil.
6. The white dough has begun to wake up. Take it out and continue to knead it. After being kneaded into long strips, it will be divided into small doses of equal size.
First round, then push out, with the top bar in the middle.
Fold in half, press it, roll it up like a small pillow, and put it in a steamer for 40 minutes;
7, the volume is slightly larger, and now it can be steamed in the pot. The fire lasts 10 minute, and the flame is turned off for 2 minutes. Wow, a chubby pot is very soft and fluffy.
Cut it open and see. It's beautiful. There are golden noodles in the white steamed bread. It's really distinctive, beautiful and delicious.
Today, let's make a burrito, just like the one sold outside. It won't be hard when it's cold. Let's get started!
[Component List]
Dough: 300g flour, 2g salt and 200ml warm water (60 degrees Celsius).
Crispy: flour 30g, salt 2g, spiced powder 1g, hot oil 35g.
[Production Steps]
1, first: 300g of flour, 2g of salt, 200ml of warm water (60 degrees Celsius), this dough will be very sticky, so it doesn't need to be kneaded very smoothly, and it will wake up after kneading10min; /kloc-come back after 0/0 minutes, it will be easy to knead smoothly, and keep awake 1 hour;
2. We are now making cakes: 30g flour, 2g salt, 1 g spiced powder and 35g hot oil.
3. After waking up, we will tidy it up a little, divide it into small doses, and then continue to knead and knead.
Take out the dough that was originally round, roll it out, spread a layer of skin on it, fold it in half, roll it thin at both ends, continue to fold it in half, roll it thin at one end and roll it up.
Then close the circle, and it doesn't matter if the pastry flows out a little, because it will roll out later;
4. After everything is done, roll it from the first one and roll it into a bigger pancake. The bigger the roll, the better, as long as your pot can hold it;
5. Brush the pan or electric baking pan with oil, put in the bread, cover and bake for one minute, brush a layer of cooking oil and turn it over, cover and bake for 30 seconds, and then take out the pan;
Today's cooking is not shortbread, don't burn it for a long time. A minute and a half is just right, and soon, the burrito that will not be hard when it is cold will be ready. Put in your favorite dishes.
Is it the same as those sold outside? The taste of this cake is very thick and soft, and it will not affect the taste when it is cooled.
【 List of Ingredients 】 Flour, ham, eggs, yeast, baking powder, sugar, black sesame seeds and honey.
[Production Steps]
1. Pour half a bowl of common flour, 5g yeast, 3g baking powder and 10g sugar into the bowl. First add clear water to melt the yeast, then add water several times to mix the flour, stir it into a flocculent shape, and knead the flour by hand.
Knead into smooth dough, then knead into small strips and divide them into small doses of equal size.
Then rub it into long strips. When rubbing long strips, it is best to start rubbing from the cut surface, which will be easier;
2. Cover all the noodles and relax for 5 minutes. Relaxed noodles will continue to be kneaded into longer noodles, about 3 times longer than ham sausage.
Now we begin to pack ham. When wrapping, we don't need to wrap it too tightly. The beginning is tilted left and right, and then the end is slightly pressed.
4. Put the rolled ham sausage on the steaming cloth, cover it, and stew it on low heat 1 hour;
1. Put 1 eggs in a bowl, and separate the egg whites and yolks for later use. The surface of the baked ham sausage roll will be whiter and the volume will be slightly larger. Gently brush a layer of egg yolk liquid on the baked dough roll and sprinkle with black sesame seeds for a little embellishment. It will look beautiful at this time, with the fragrance of egg yolk and sesame seeds.
6. All right, steam over high heat, cover and steam over high heat 15 minutes, then turn off the heat and stew for 3 minutes. The fat ham roll is ready. After it is cooled a little, it will be frozen in the refrigerator. It won't go bad for half a year, and it doesn't need to be thawed. It is very convenient to eat.
Chinese pastry embryo with western ham will not taste too fragrant. A soft and delicious Shanghai ham roll is ready with a click. Simple and easy to use!
Hua Juan is a classic home-cooked pasta. Traditional flower rolls are naturally steamed. We don't steam them today. Today I will teach you a particularly simple method. It's not difficult, and you don't need a steamer. Save half the time than usual, and easily make a pot of fragrant small flower rolls.
Moreover, this kind of roll is different from ordinary rolls, crisp outside and tender inside, and more fragrant than ordinary rolls. Everyone can eat a pot. Eating this kind of roll feels like eating crispy steamed buns, which is rich and delicious, more delicious than steaming and simple to make.
Can it be cooked just by frying? There are also some tips. Don't fry the oil roll too big. Add water during frying and steam steamed bread until cooked. When out of the pot, the bottom is crisp and delicious.
[List of Ingredients] Flour 300g, sugar 2g, yeast 3g, warm water 170ml, chopped green onion 1, carrot 1.
[Production Steps]
1, dough first, 300g flour, 2g sugar, 3g yeast,170ml warm water, adding a little sugar is mainly to promote fermentation;
2. Knead the dough, knead it into a smooth dough with moderate hardness, and wake it up to twice the size;
3. Cut a handful of chopped green onion.
Dice another carrot, or replace it with ham;
4. After the dough is proofed, knead and exhaust first.
Then roll out a thin roll and roll it into a rectangular piece;
5, brush a layer of cooked oil, sprinkle a little salt, diced carrots, chopped green onion, roll up;
6. Sort it out and divide it into small doses. Now let's do today's little flower roll modeling. A chopstick is pressed down from the middle, and both ends are slightly elongated. Be careful not to break it. Twist it twice like a twist, and the green embryo will be fine
7. Brush the pan with oil, put in the flower roll, cover it and wake it for 30 minutes. Slightly larger;
8. Cover the pot and fry for 5 minutes. Let's have a look. Not only the volume expands, but also the bottom is golden and crisp. At this time, add half a bowl of water, drain the water with low fire, continue to stew for 5 minutes and then take out the pot.
The fragrant fried flower roll is ready.
The bottom is brittle. Let's listen to the sound first, and then look outside the bottom. It's as soft as steamed, but this flower roll has a stronger flavor. Because it is fried, the flower roll is not only soft and delicious, but also brown and crisp, with a unique flavor.