Let's take a look at breakfast for a week. I made everything at home. It is really delicious. If you feel that you can't get up in the morning, you can put it in the refrigerator the night before or at home and heat it in the morning to eat!
This kind of golden cake is steamed first and then fried. The outer layer is crispy and the inner layer is soft and multi-layered. There are sweet red beans in one bite.
? Ingredients list?
200g red beans 80g white sugar eggs 1
400 grams of medium gluten flour 3 grams of sugar 4 grams of yeast 230 grams of milk
? Production steps?
1. Soak beans first. Soak 200 grams of red beans in advance for the night. Soaked beans are much bigger and easier to cook.
Drain the water first, then pour it into the rice cooker to cook. After adding water to the red beans, cover the lid and press the cooking button. After cooking, simmer for 30 minutes.
As soon as the lid is opened, the red beans are cooked, and there is no water in them. Take it out, put it in a big bowl, add 80 grams of sugar while it is hot, and mash it into mud. Mash them as much as possible so that you can put them aside for later use.
4. Next, mix the dough, 400 grams of medium-gluten flour, 3 grams of sugar and 4 grams of yeast, mix evenly, add 230 grams of milk, stir until it is flocculent, knead the dough, basically knead it into dough, and cover it 10 minute.
5. Then continue to knead the dough until it is smooth and delicate, and then divide it into two parts, one is 400 grams and the other is 200 grams. Knead 400 grams of dough first, cover it with plastic wrap and wake it up 10 minute.
6. Next, knead this smaller dough until it is smooth, then knead it into a long strip, flatten it with your palm, roll it out with a rolling pin, and roll it into rectangular pieces. Then put the bean paste we made on the surface, and then spread it evenly.
6. Then roll it up from one end. After rolling, the two sides will be arranged slightly, and the irregular ones can be cut off.
7. Then take out the big dough after waking up, sprinkle some dry flour and roll it out directly to make a bigger round cake. Then put the red bean stuffing in the middle.
Wrap it like a steamed stuffed bun, pinch it tightly at the closing, then adjust the shape and press it gently with a rolling pin.
8. Then beat an egg yolk into the bowl, stir it evenly, brush it on the cake surface, sprinkle with white sesame seeds, and press it with your palm to make embryos.
9. Put it in a steamer and wake it up to the size of 1.5 times, then boil the water and steam it. The fire lasts 15 minutes, then turn off the fire and stew for 3 minutes. The chubby pie is ready and very soft.
10 Then pour the oil out of the pot, put the bread in 50% hot oil temperature, fry it slowly over low heat, and pour the oil on the surface with a spoon.
1 1, fry until one side is golden, then turn the other side over until both sides are golden and crisp, and then serve.
Our golden pie is ready. After frying, the color looks good and smells better. Let's cut it open and see. The red bean stuffing inside is layer by layer.
It tastes sweet and delicious, with strong red bean fragrance and milk fragrance. It tastes particularly delicious. Although it is fried, it doesn't absorb oil at all. The outer layer is crisp, and the inner layer is soft and sweet.
And you won't feel tired without tasting a drop of oil.
Corn tortillas, today's practice is also coarse grains. The taste is tender and smooth, delicate and delicious.
? Ingredients list?
150g corn flour 200g boiling water 5g yeast 5g salt 350g warm water 320g flour chopped green onion.
? Production steps?
1,150g of corn flour and 200g of boiled noodles, the cooked corn flour tastes more delicate and won't feel rough. After stirring into granules, let it stand for a period of time.
2. Add 5 grams of yeast, 5 grams of salt, 350 grams of warm water and 320 grams of flour in a warm state, and stir into a fine batter. This batter is thin, probably in a flowing state. Just like this, cover and ferment to twice the size.
3, the current temperature is particularly easy to rise, about 1 hour. There are many small holes on the surface of the batter, which makes it bigger and fluffy. First, use chopsticks to stir and exhaust.
4. Wash some shallots. If you like sweet food, you can change it into red dates and raisins. Wash and cut directly into chopped green onion.
5. Then pour in the batter and continue to stir evenly. Only after the large pores are fully exhausted can the cake collapse be avoided.
6. Preheat the baking tray and brush the oil, pour in the batter, spread it evenly with a shovel and brush a layer of oil on the surface.
7. Then cover and bake for 5 minutes. When you open the lid, turn it over. Keep baking for 5 minutes and it will be cooked. Press it with a shovel and it will be soft and elastic.
8. The rest of the batter is baked in the same way. When you open the lid, you will smell the fragrance. The thick fragrance of corn flour and chopped green onion is really attractive.
Cut into small pieces and you can start. Onions are very fragrant and particularly appetizing. The outer layer is crisp and the inner layer is soft and delicate. Although corn flour was added, the rough taste could not be eaten at all. Coarse grains are carefully cooked, beautiful and delicious, and the method is super simple.
Rice skin looks like cold rice noodles, but it tastes not only strong, but also a little waxy, which seems to be better than cold rice noodles. It can be cold salad or soup powder.
? Ingredients list?
1000g old rice 600g clean water 1200ml boiled water 30g starch chopped green onion.
? Production steps?
1. Soak rice first. 1000g of rice should be washed with water first. We can use old rice which has been stored for two or three years, and we can also use early indica rice and late indica rice. The rice skin made of this kind of rice has no stickiness and is suitable for making rice skin. Then add water and soak for another night.
2. Soak the rice until it is crushed, then drain the water and pour it into the wall breaker. Add 600 grams of clean water and beat it twice to make fine rice slurry without particles.
3. then pour it out and prepare it for boiling. This step is the key to the success of rice skin. The boiled rice skin is more chewy. I added 1200 ml in total according to 300 ml boiling water for a catty of rice paste.
4. While stirring, be sure to join slowly. Pour it all in at once, the rice paste will be cooked, there will be pimples, and the rice skin will turn blue.
5. After the rice paste is scalded, add 30 grams of starch water and mix well. A small amount of starch can make rice skin more transparent.
6. Then find a plate, brush the bottom with oil and scoop in a spoonful of rice slurry, then put it in a boiling water pot and gently shake the bottom to shape.
7. Cover the pot and steam for 3 minutes, and the big soaked rice skin will be cooked.
8. Take it out and put it in a cold water basin for cooling. Brush the surface with a thin layer of oil, and then turn it around with a stick, and the rice skin will be easily torn off.
9. I prepared two plates, one in cold water to cool down and the other in steam, which will be faster and our rice skin will be ready.
I have 6 Jin of rice paste here, and I have made so many rice skins altogether. I made half thin rice skin and half thick rice skin.
10 Slice thin before cutting into strips. It's delicious to cook cold dishes and stir-fry dishes. Grab a handful of rice skin, put it in a bowl and pour it with sauce.
After mixing well, you can eat it. Spicy and smooth, with a little waxy taste, which seems to be better than cold rice noodles.
165438+
The cake shop made in this way is really delicious. Baked cakes can swell, bread is thin and soft, covered with lettuce and ham, and a proper nutritious breakfast is delicious outside, which is more delicious than outside.
? Ingredients list?
500g medium gluten flour 3g salt 1 g yeast 280g water 1 0g oil1egg and a handful of chopped green onion.
A tablespoon of flour, a tablespoon of hot oil, a tablespoon of lettuce, a proper amount of ham and a proper amount of sauce.
? Production steps?
1, let's make dough first, 500 grams of medium-gluten flour, 3 grams of salt, yeast 1 gram, mix well and add 280 grams of water. The dough of the omelet should be soft, and the dough is too hard to bulge easily. After stirring into a flocculent dough, add 10g oil, then knead the dough by hand, and cover it after kneading10min.
2, it will be easier to knead the noodles again, and then knead them into smooth strips and divide them into small doses of 12.
3. Then round each dough again, find a plate after it is all done, brush some oil at the bottom to prevent sticking, lightly brush some oil on the surface after the dough is put in, and then cover it with plastic wrap to wake it up for 20 minutes, so that we can roll the dough in the next step.
At this time, let's make pasta, add a spoonful of flour and a spoonful of oil to the bowl, and stir it into thin pasta for use.
5. After the dough wakes up, take out one and press it open with your palm. Then roll it out directly with a rolling pin and put a spoonful of cakes in the middle.
6. Then start to fold the cake in half, and then pat it gently with your hand to exhaust the gas inside.
Then seal the two ends with a rolling pin and roll them from the inside out. Fold it in half again, wrap it, and fold it neatly like a quilt. This method is mainly to make our seal tighter, and then brush the bottom of the board after everything is done.
7. Put the dough in, with the sealed side facing down, brush some oil on the surface to lock up the moisture, then cover it with plastic wrap and put it in the refrigerator to sober up for one night, which is the next morning's breakfast.
8. Cut some chopped green onion first, then prepare a cup, beat an egg in it, and add a handful of chopped green onion and stir well for later use.
9. Then put oil on the chopping block to prevent sticking, take out the proofed dough and roll it out. Put the rolling pin in the middle, first push it forward, then pull it back, and then roll it out in different directions. Don't push it all the way to the side in case it breaks. If it breaks, it won't swell. After rolling into a thinner pie, you can start branding.
10. Preheat the pan and oil it. Bake over medium and small fire. Immediately after the bottom is formed, turn it over and bake it on the other side. After the two sides are shaped, the small bubbles will come out slowly. Then turn it over frequently, and the cake will swell.
1 1. Then gently press with chopsticks so that all four corners can protrude. Now the cake bulges like a balloon.
12. Rub the crust with chopsticks and pour in the beaten eggs, one for each cake. Pour in the egg mixture and turn it over. The egg liquid can be cooked after it has solidified.
Our eggs are filled with cake, coated with our favorite sauce, topped with lettuce and ham, rolled up and ready to eat.
A cake is a hearty breakfast, and the crust of this cake is very thin and soft, and its taste is better than that sold outside. I learned that I don't have to go out to buy any more.
Potato flour made of handmade raw materials, without any additives, is definitely much more delicious than those bought outside. It tastes thick and smooth, and it is delicious whether it is cooked or fried. Cook a little more at a time and cook breakfast directly.
? Ingredients list?
Potato 10 kg
? Production steps?
1, 10 kg of fresh potatoes are washed with clean water, peeled and soaked in clean water to avoid oxidation and blackening.
2. Then, prepare a steel wire wiper and wipe all the potatoes into fine mashed potatoes. If you have a wall-breaking machine at home, you can also slice it directly and add water to beat it, which is simpler and easier.
3. You can do this after you have wiped it all. Wash the starch out repeatedly, then pour it out and filter it. Wrap the residue with gauze and add water repeatedly until the starch can't be washed off.
4. The washed starch water is precipitated overnight, and the water and starch are completely layered the next day.
5. Pour water directly from the top. The white one below is potato starch. Take it out and dry it in the sun. One or two suns in the big sun is enough. If you feel too much trouble, you can buy potato flour directly. The following operations are the same.
6. After completely drying, pour it into a wall-breaking machine and make it into fine powder. This is the potato starch that we usually buy outside.
7. Then we use it to make handmade potato flour. Add 100g potato starch, 2g salt and 180g cold water into the bowl, stir well and pour in 600g boiled water. Continue to stir evenly until it is mature, and then add 1 100g potato starch in batches.
8. If you feel that rubbing your hands too much is not good, you can add a little more dry powder. Stir well and knead the dough into a smooth, delicate and soft dough. This dough is malleable.
9. Divide into small portions and put them into the noodle machine. Then, at the same time, prepare hot water, don't boil it, and cook it until it is slightly boiling. Then, put the vermicelli pressed by the machine directly into the pot to cook.
10. Cook the noodles with medium and small fire until they are solidified, and then cook them with high fire until they are cooked. After all floats, quickly take it out and put it in cold water to cool, and our potato powder is ready.
1 1, strong and smooth, not rotten at all. If you can't finish eating, you can put it in a bag and keep it in vacuum. Cook whenever you want, just like the potato powder sold outside.
12, add a piece of hot pot bottom material to tomato soup, add potato powder after boiling, and finally scald a few small vegetables, and a delicious pot of casserole potato powder is ready. Play QQ, spicy and enjoyable. You can cook at home, eat with peace of mind, and be super satisfied once.
For me from the south, making steamed buns is really too difficult. Every time I make steamed buns, I feel very tortured, forced to wrap them, and I don't want to challenge the wrinkled flowers in the morning. So I thought about whether to make a lazy fried bun without wrinkles. As long as the dough is aggregated, I feel that the time is saved in half instantly, which is completely difficult to do.
? Ingredients list?
500 grams of medium gluten flour 2 grams of salt 5 grams of baking powder 5 grams of yeast 250 grams of water 1 a handful of pepper pork 300 grams of onion ginger garlic salt sugar soy sauce oil-consuming pepper.
? Production steps?
1. First, mix the dough, 500g of medium-gluten flour, 2g of salt, 5g of baking powder and 5g of yeast. It will be more crisp to make this fried bag with some baking powder.
2. Stir well, then pour 250 grams of water in several times, stir into a flocculent dough, and then knead the dough. Knead it into a smooth dough, and knead it for as long as possible until the dough is soft and smooth. The smoother the kneaded dough, the smoother the fried steamed buns, and the softer and more delicate the taste.
3. Cover with plastic wrap and start fermentation.
4. Add a handful of peppers to the bowl, then pour 200 grams of boiling water to soak up the fragrance of peppers, and then remove the pepper water.
5, pork together, after washing, first scrape off the skin, then cut into large pieces, cut it and put it in a cooking machine to mince it, then pour it out.
6. Add onion, ginger, garlic, salt, sugar, soy sauce, soy sauce, oil consumption and pepper to taste.
After stirring evenly, add the water of Zanthoxylum bungeanum in three times, keep stirring clockwise, stir vigorously, continue to add after each complete absorption, and directly absorb all, and the meat stuffing is ready. The temperature is relatively high recently, so put the prepared meat stuffing in the refrigerator for later use.
7, the dough is fermented to twice the size, and the finger sticks to the flour and does not rebound. Beehives are everywhere. Take it out and move it to the chopping block to continue kneading. Knead for 10 minute, then cover to wake up 10 minute.
8. Then, knead the dough into long strips and divide it into 20g pieces. Wrap the words around each area first, and then cover them with plastic wrap to prevent them from drying out. It is not recommended to make the fried dumplings very big, which will collapse and not be full. 20g is more suitable for one noodle.
9. Then take out a noodle, flatten it with the palm of your hand, roll it slightly thinner, then scoop a spoonful of meat in the middle and wrap it like a steamed stuffed bun, and tighten your mouth.
10, don't be as serious as making buns. Shut your mouth. After all the bags are wrapped, our fried buns are ready.
1 1, then brush the pan with oil, the oil can be a little more, put the steamed buns in the oil pan one by one, cover them and continue to wake up for 20 minutes, making a total of 2 pots of steamed buns.
12, leftovers can be frozen. Sprinkle dry flour on the plate to prevent sticking, then put the remaining steamed buns in, cover with plastic wrap and wake up to 1.5 times the volume. The steamed stuffed bun after waking up is light, so it can be directly stored in the refrigerator. Take it out and steam or fry it next time.
13. At this time, the steamed bread in the pot also woke up. Sprinkle with black sesame seeds and stir-fry over high heat. First, fry it in medium heat. Fry for about 2 minutes, and the bottom will zoom! At this time, pour a small bowl of hot water, then cover it with a small fire and stew it for seven or eight minutes. Quickly open the lid and sprinkle with chopped green onion, and continue to cover for two minutes. Don't open it immediately after turning off the fire, stew for two to three minutes before opening the lid!
The delicious lazy fried bag is ready, and the color is really beautiful. The chubby appearance is particularly appetizing. Although two of them accidentally collapsed, it did not affect the face value and taste at all. The bottom is completely crisp, and the meat is tender and juicy, which is much more delicious than that sold outside.
The rice cake is sweet and soft, a little more fragrant and sweet than steamed bread. It's quite soft and delicious, and it's also very suitable for breakfast.
? Ingredients list?
800g of rice, 340g of warm water, 60g of sugar/kloc-0, 20g of flour/kloc-0 and 5g of yeast.
? Production steps?
1, here is 800 grams of rice. Wash it with water for several times, then soak it in water for 3 hours, or soak it overnight in advance and cook it directly the next day.
2. After the rice is soaked, pour out the water inside, then directly add it to the cooking machine, and then add 340 grams of warm water. If the cooking machine is small, beat it a few times to make a fine rice paste.
3. Pour it into a bowl, then add160g sugar,120g flour and 5g yeast, and stir evenly with chopsticks;
4, because the water absorption of flour is different, if the batter is too dry, add some warm water, if it is too thin, add some flour. The mixed batter is delicate and easy to flow, and traces can be seen when dripping, but it will soon disappear, just like this;
This glass bowl is a little small. I changed a bigger bowl, then covered it with plastic wrap and put it in a warm place to ferment it to twice its original volume.
6. The temperature is ok recently, and it will take about an hour and a half. Tearing off the plastic wrap, you can see many big bubbles. Next, be sure to stir with chopsticks before exhausting, so that the steamed rice cake will not collapse easily.
7. Then prepare the mold. I use a small paper cup. If I don't have it at home, I can just use a small bowl and pour the batter in. I made a lot today, and poured some of the rest directly into the rectangular mold.
8. After all of them are poured in, you can put them on the pot. When the cold water is put on the pot, the water is boiled. After 45 minutes, turn off the fire and simmer for 5 minutes, and our hair cakes will be steamed.
You can smell the thick rice fragrance as soon as you open the lid, and it tastes soft and sticky, super Q-bomb. The color is white and there is no sign of collapse. You can eat it after cooling. Sweet and delicious. It's not dry or sticky. Rice slurry made of pure rice is more conducive to digestion, and adults and children will like it.