Required ingredients:
Flour 300g, yeast 3g, warm water, salt and pepper, black sesame and edible oil.
Exercise:
1. Add yeast to flour, mix with warm water and bake for about an hour.
2. After exhausting, roll it into thin slices, the width of which is about 40 cm, not too thick, about six or seven millimeters.
3. Pour some oil, spread it evenly, and sprinkle with salt and pepper.
4. Roll it up and cut it every six or seven millimeters.
5. Choose four or five strips and lengthen them slightly. Twist.
6. When twisting, gather the two ends to the middle, put down the interface and sprinkle some black sesame seeds.
2. Meat dragon
Required ingredients:
350 grams of flour, 3.5 grams of yeast, 500 grams of meat stuffing, leek 1 bar, 5 grams of salt, 4 tablespoons of soy sauce, 2 eggs, a little white pepper, and a proper amount of ginger and garlic.
Exercise:
1. Add warm water to melt the yeast, pour in flour and knead it into dough. Don't stir the dough too soft, cover it and ferment it in a warm place for about an hour until the head size is twice the original size.
2. Use the time of dough mixing to make stuffing. Chop shallots, put them into the meat stuffing, then add 5g of salt, 4 tablespoons of soy sauce, 2 eggs, a little white pepper and minced ginger and garlic and mix well.
3. Take out the fermented dough, knead it on the chopping board and exhaust it. If you like to eat chewy food, this process can be a little longer, and repeated kneading helps to increase the toughness of noodles.
4. Roll the dough into thin slices about 8 mm thick. ..
5. Spread the mixed meat evenly on the bread.
6. Roll it up from one end, then seal it horizontally and pinch it tightly.
7. Put water in the pot, put the wet drawer cloth on the drawer, put the lazy dragon in, cover it and let it dry for about 20 minutes. Large fire, turn to low heat after charging, steam for 15 minutes, and then lift the lid for 2 minutes. The pot is out. Cut into sections.
Cut steamed bread with a knife
1. Add warm water to melt the yeast, pour in flour and knead it into dough. Don't stir the dough too soft, cover it and ferment it in a warm place for about an hour until the head size is twice the original size.
2. Take out the fermented dough, knead it on the chopping board and exhaust it. If you like to eat chewy food, this process can be a little longer, and repeated kneading helps to increase the toughness of noodles.
3. Knead the dough into strips with uniform thickness.
4. Cut into small pieces of the same size with a knife.
5. Put enough water in the pot, put the steamer and cloth in place, put the cut steamed bread in the pot, cover it, and conduct secondary fermentation for about 20 minutes.
6. It's on fire. After the fire is inflated, turn to medium-low fire 15 minutes, turn off the fire, and then lift the cover for two or three minutes. The pot is out.
Required ingredients:
300 grams of flour, yeast No.3, appropriate amount of bean paste and appropriate amount of warm water.
1. Melt the yeast in warm water, add it into flour, knead it into dough, and ferment it at warm temperature for about 1 hour.
2. Put the fermented dough on the chopping board and knead it evenly, exhaust it, knead it into strips, and then divide it into small doses of about 50 grams.
3. Roll a small dose into a round piece with a thickness of about 7mm and cut it into 8 knives (as shown in the figure).
4. Pinch each cut part together separately. (pictured)
5. Knead the bean paste into a ball with a diameter of about 3cm and put it in the middle.
6. Hand seal.
7. Put it into the pot, cover it, and simmer for 20 minutes. After boiling, turn to low heat 15 minutes, and simmer for another 2 minutes, then lift the cover and take it out of the pot.
4. Lotus leaf cake
Required ingredients:
300 grams of flour, 3 grams of yeast, moderate amount of warm water and a little cooking oil.
PS: You also need a clean comb.
Exercise:
1. Yeast melts in warm water, and the temperature of warm water is 30 degrees, which is not scalding. Pour into flour to make dough. (If there is not enough water, use warm water to mix the noodles. When the dough is smooth, cover it and put it in a warm place to ferment for about 1 hour.
2. The fermented dough is twice as big as before and has beehives.
3. Take out the fermented dough and rub it on the chopping board to exhaust. Rub evenly and smoothly.
4. Take half of the dough and knead it into a strip with a diameter of about 5 cm.
5. Cut into doses of the same size, about 30 grams each. Sprinkle some dry powder to prevent adhesion.
6. Roll the pill into an oval shape. Brush a layer of cooking oil with a brush.
7. After folding in half, first press out the grain of the lotus leaf cake with a comb, and the indentation should be slightly deeper to avoid no trace after steaming. Finally, the thumb and forefinger pinch out the lower petiole.
8. Secondary fermentation in a steamer for 65438 05 minutes.
9. Turn on medium heat, steam for 15 minutes, turn off the heat and take it out in two or three minutes.
Required ingredients:
300 grams of flour, warm water (or warm milk) 130 grams, 3 grams of yeast and 3 sausages.
PS: This quantity can steam six.
Exercise:
1. Melt the yeast with warm water (not scalding at about 30 degrees), add it into flour and ferment it into dough for about 2 hours. Send it twice the size, just open a big honeycomb.
2. Ham sausage is a thing in two.
3. Knead the fermented dough on the chopping board until it is exhausted.
4. After kneading the dough into long strips, divide it into six small portions.
5. It is advisable to rub a small dose into long strips, which are three times as long as half a ham sausage.
6. Wrap the long noodles around the ham three or four times.
7. Put enough water into the pot, brush the oil in the steamer or put in a wet drawer cloth, put the ham roll into the pot with the noodles facing down, and cover it for the second time 15 minutes.
8. Steam over medium heat for 20 minutes. Don't open the lid immediately after turning off the fire, wait for 2 minutes before opening it.