Raw materials:

Flour, yeast, baking powder, milk, salted duck egg yolk, sugar, milk and butter.

Exercise:

1. Knead flour, yeast, baking powder and milk into smooth dough, simmer for 15 minutes, steam salted egg yolk, crush it with the back of a knife, add sugar, a little milk and butter, mix well and make stuffing;

2. Knead the dough into strips, divide it into 10 equal parts, flatten it by hand, put the stuffing in the middle of the dough, pinch it tightly, put it on a steamer, face down, and ferment it to twice the size;

3. Put in a cold water pot and steam over medium heat 10 minute. After turning off the fire, open the pot cover and take out the pot after 3 minutes.

Breakfast cookbook 2 for primary school students: mushroom steamed bread

Composition:

200g pork, carrot 1 root, pickled mushrooms 15 or so, 2 slices of ginger, half onion, 50g cooking oil, appropriate amount of salt, appropriate amount of chicken essence, 20g soy sauce, cooking wine 15g and a little pepper.

Cooking steps:

1. Prepare the required ingredients and soak the mushrooms in advance.

2. Onions and ginger are reserved.

3. Chop pork into minced meat.

4. Chop the onion and Jiang Ye.

5. Put the pork, onion and ginger into the container.

6. Add cooking oil, soy sauce, cooking wine, salt, chicken essence and pepper.

7. Stir clockwise until the meat thickens.

8. Chop mushrooms and carrots.

9. Put it in the meat.

10. Stir well.

1 1. Mixed stuffing can be used to make steamed buns or jiaozi.

12. Very attractive.

Recipe tip:

1. The pepper powder in the stuffing can also be replaced by oyster sauce or a little sesame oil.

2. The ingredients in the recipe are relatively large, so you can increase or decrease the ingredients according to your own needs.

Breakfast recipes for primary school students: Shanghai baozi stuffed with juicy pork

Composition:

Pig skin 100g, medium gluten powder 250g, pork tenderloin 300g, egg 1 piece, salt, cooking wine, ginger, soy sauce 10ml and raw flour 10g.

Exercise:

1) Wash pigskin and cut into small pieces; Scrape the front and back of pigskin with a knife edge;

2) Water is injected into the soup pot, and pigskin is added after boiling; When pigskin is rolled, the pigskin is picked up and drained;

3) cut into small squares; Re-inject a pot of water, boil it and add Pijiangding; Adding cooking wine and salt, and stirring evenly;

4) Cover and stew for 2 hours; (or pressure cooker for 25 minutes) filter out the diced pork skin soup;

5) pouring into a container with a cover, cooling, and refrigerating in a refrigerator for more than 2 hours; Take out the frozen skin and invert it; Cut into pieces;

6) Mix all dough materials, knead into smooth and uniform dough, and cover it with wet cloth for 20-30 minutes.

7) Add pork, eggs, cooking wine and a small amount of ginger slices into a cooking machine and beat them into paste;

8) Take a large bowl, mix minced meat and jelly, add soy sauce, salt and raw flour and mix well;

9) Knead the dough into long strips, cut into small doses, and roll it into thin round dough; Wrapped with meat stuffing, pleated and wrapped into steamed buns;

10) Sweep the oil in the steamer and put the steamed bread into the steamer evenly; After the water in the pot is boiled, steam it in a steamer for 5 minutes.

1 1) shred ginger, add it to Zhenjiang balsamic vinegar, and dip it in steamed soup packets.