Christmas dinner: What should we eat at Christmas?

Pineapple packet

Materials: 1, 7/8 cups of water 2, vegetable oil 1 tablespoon.

3, salt 1 spoon 4, sugar 1/3 cups

5. Milk powder 1 tablespoon+half spoon 6, high-precision powder 3 cups+1/4 cups

7. Baking powder 1 teaspoon+1/3 teaspoons

Practice: 1, ferment all the above. 2. Divide the dough into 12 small balls for later use.

3, a small piece of pineapple chopped diced sugar corn flour stirred evenly, boiled and cooled for use.

4. Put a hole in the middle of the bread ball, put half of the pineapple, and wait until it is baked. Coat the side with egg yolk. Bake in 20 minutes.

4, oven preheating 175 degrees. Bake in the middle 18-20 minutes. Oil should be put on the baking tray.

5. Put the cream into a fresh-keeping bag and cut a small hole. Just decorate it.

Fourth, the production of pizza (8 inches)

First, the crust material (8-inch PIZZA plate):

1, 2g of dry yeast (2/3 tsp), 90ml of warm water, 0/50g of medium-gluten flour, 0/2 tsp of sugar/kloc-salt/0/4 tsp of salad oil10g.

2. Dissolve warm water in yeast, stir well, mix with flour, sugar and salt to form dough, and then knead salad oil into the dough (it is not easy to knead at first, but it will be easy to knead after a while. However, PIZZA dough is not as exquisite as bread, so it is ok to add oil at the beginning.

3. Knead the dough with oil, cover it with plastic wrap and put it aside for fermentation. (You can also put it in the microwave oven and put a cup of boiling water in it to generate hot air and moisture to help fermentation.)

Second, PIZZA juice.

1, PIZZA juice ingredients: 4 onions1/,3 cloves of garlic (onions and garlic can be increased or decreased according to preferences, 8 grams of salad oil, 2 tablespoons of tomato sauce and 3 tablespoons of water.

Sugar 1/2 tablespoons salt 1/8 tablespoons black pepper 1/4 tablespoons oregano leaves (PIZZA grass) 1/2 tablespoons (if you don't have it, don't add it, it tastes better)

2. Chop the onion and garlic (it is better to chop them up a little)

3. Heat the wok, add olive oil, add chopped onions and garlic, and stir-fry (the color begins to turn yellow); Add tomato sauce, water, sugar, salt, black pepper and PIZZA grass, and turn off the fire to make PIZZA juice.

For convenience, I occasionally mix all the ingredients except onion and garlic in advance and add them when adding them.

4. These are the ingredients to be added to the prepared PIZZA crust: shredded mozzarella cheese (80g), shredded red pepper, shredded ham, and sweet corn kernels (you can add whatever you like, and you can control it yourself. These are more casual.

5. Take out the dough, round it, and put it on the PIZZA plate to relax 10 minute.

6. When the dough is relaxed, push and push it by hand until it is covered with a PIZZ plate and becomes a cake. Pay a little attention to the side, and push it up. Punch holes in it with toothpicks.

7, PIZZA juice is applied to the cake, and the edge is not wiped. After smearing, spread some shredded cheese, which is about10-15g. (There are only a few in the picture, but they are not finished yet.)

8. All the prepared materials except the remaining shredded cheese are spread on the crust. Brush the edge of the crust with egg liquid.

9. Preheat the PIZZA in the oven for 200 degrees, put it in the middle and lower layers of the oven at 200 degrees, heat it up and down for 15 minutes, take it out, spread the remaining cheese shreds, put it in the oven, and melt the cheese shreds for about 5 minutes.

First, assorted seafood pizza

material

1, this crust 1 serving 2, basic pizza juice 1 serving 3, various seafood * * * 300g.

4. Cheese shreds160g

5. Wash shrimps, remove mud sausage, slice fresh scallops horizontally, scald crab meat and clams, cut cuttlefish into short strips, and shred crab meat. 300g of optional seafood is arranged on the crust. Baking.

Second, Hawaii pizza

1, basic crust 1 serving 2, basic pizza juice 1 serving 3, American ham slices100g.

4, 6 pieces of pineapple, 5, 40g of green pepper, 6, shredded cheese160g.

make

1, the dough is pierced, covered with pizza sauce, and the edges are not coated.

2. Cut the ham into small triangles, cut the pineapple into small pieces, shred the green peppers, spread them evenly on the crust and bake.

Third, shredded chicken and hibiscus pizza

material

1, basic crust 1 serving, 2, basic pizza juice 1 serving, 3, chicken breast100g.

4, 50 grams of mushrooms, 5, eggs 2+50 grams of peas, corn, carrots * * *+salt+monosodium glutamate+black pepper each 1/4 tsp, 6, shredded cheese 160 grams.

make

1, the dough is pierced, covered with pizza sauce, and the edges are not coated.

2. Slice the chicken, slice the mushrooms and 5. Stir well and sprinkle on the dough. Bake. < !

Five, strawberry jam

I. Materials: strawberry-600g, maltose-150g, fine sand sugar-120g.

Lemon-1 piece (it is recommended to buy imported lemon with pure taste, 7-8 yuan per catty).

Second, the practice: 1, wash the lemon and tie out the juice for later use.

2. After strawberry is washed and pedicled, dry the water, put it in an acid-resistant container and add fine sand sugar.

3. Gently stir strawberries and sand ponds with a rubber scraper to make them fully mixed.

4. Let Step 3 stand for 30-60 minutes. At this time, the sugar will be completely dissolved, and the strawberry will also release natural pectin.

5. Pour the method 4 into the acid-resistant fruit, first add lemon juice and boil it over medium heat, then turn to low heat and add maltose to continue boiling. While cooking, stir it with a wooden spoon until the sauce is thick, which is the mellow jam with strawberry seeds.

Remarks: 1, if white foam is produced during boiling, it can be fished out with a spoon.

Six, Portuguese egg tower

I. Materials:

A. Tappi material: 270g of low-gluten flour, 30g of high-gluten flour, 45g of ghee, 250g of flaky maqilin (which is vegetable butter), and about 0/50g of water/kloc (gradually added according to the hardness of dough, not poured in at once).

B. Egg tower water material: whipped cream 2 10/0g, milk165g, low-gluten flour15g, fine sugar 63g and 4 egg yolks.

Second, making the tapi:

1, high flour mixed with low flour, ghee and water, and mixed into dough. Don't pour all the water in at once, add it gradually, and adjust the hardness of the dough with water until the dough surface is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes. 2. Wrap the flaky Ma Qilin tightly with plastic film and beat it with a walking pestle to make it thinner. Don't open the plastic film, roll Ma Qilin thin with a dough stick. The hardness of thin Ma Qilin should be basically the same as the hardness of dough. Take out Ma Qilin for later use.

3. Apply thin powder on the chopping board and roll the loosened dough into a rectangle with a dough pressing stick. When rolling, roll the four corners outward, which makes it easier to roll the shape more evenly. The width of the rolled dough should be the same as that of Ma Qilin and the length should be three times that of Ma Qilin. Put Ma Qilin in the middle of the patch.

4. Fold the patches on both sides to wrap Ma Qilin. Then pinch one end to death.

5. Press the dough sheet from top to bottom with the palm of your hand from the pinched end. When you press the lower end, pinch this end to death. Roll the dough sheet long, fold it like a quilt, gently tap the surface of the dough sheet with a dough stick, and then roll it long.

6. Open the 40% folded dough sheet outward, gently tap the surface of the dough sheet with a dough stick again, roll it into a rectangle, and then fold it again. This is the second 40% discount. After 40% off, wrap the dough tightly with plastic wrap and relax for 20 minutes.

7. Open the relaxed dough outward, gently tap it with a dough stick, roll it into a rectangle, and then fold it three times.

8. Roll out the three-fold dough sheet again, and roll it into a dough sheet with a thickness of 0.6CM, a width of 20CM and a length of 35-40CM. Use a wallpaper knife to cut off the extra edges for shaping.

9. Roll up the dough from the longer side.

10. Wrap the rolled flour roll with plastic wrap and put it in the refrigerator for 30 minutes to relax.

11.The relaxed dough roll is cut into pieces with a thickness of 1CM.

12. Dip (1 1) in the flour, then put the flour-stained side up in the ungreased tower mold. Pinch it into the shape of a tower mold with two thumbs.

13. Fill the kneaded tapioca with egg tower water (78% full) and bake in the oven. The baking temperature is about 220 degrees Celsius for about fifteen minutes.

Third, the practice of egg tower water:

1.Put the whipped cream, milk, condensed milk and sugar in a small pot, heat with low fire, stir while heating, and leave the fire when the sugar melts, and let it cool slightly; Then add the egg yolk and stir well.

2. Sieve the flour, add (1) and mix well. Then the prepared egg tower water is filtered and poured into the tower skin.

Experience:

2. Be careful when packing oil, don't worry, and don't let Ma Qilin flow out. It's best not to make this snack when the weather is too hot, because Ma Qilin will become soft and easy to leak oil when it is covered with oil.

Seven, ★ soda cookies ★

1. material

Low-gluten flour 1 50g, salt 1 g, soda 1 g (salt and soda are very few1point, just a little spoon tip), dry yeast 1/2 tablespoons (about 4.5g) and warm water 90ml.

2. The yeast is dissolved in warm water and stirred evenly; Mix with flour, soda and salt and knead into dough.

3. Knead the dough together with butter (it was difficult to knead at first, and there was oil everywhere, but after 3 or 5 minutes, the butter was absorbed by the dough, so it was easy to knead) and knead it into soft dough.

5. Roll the dough into a thin dough with a rolling pin and shape it with a biscuit impression (no model, you can shape it freely. You can also print a circle with a small cover.

6. Spread a thin layer of butter on the baking tray and arrange the printed biscuits; Add a little salt water and make it salty. Spray some salt water on the biscuit surface according to your preference (there is no watering can, you can gently wipe some with your hands. )

7. Leave it for 5- 10 minute to ferment.

8. During this period, the oven is preheated to 240 degrees. Into the oven, fire up and down, 240 degrees, the upper layer, 10 minutes or so (after the coloring is satisfactory, you can turn off the power and bake with residual temperature)

Eight, bread

1. Material: dry yeast 1 tablespoon, warm water 1 50ml, (150g) eggs1piece.

60g of butter, 60g of sugar, 0/2 tsp of salt/kloc-,250g of high-gluten flour and 50g of low-gluten flour/0/8g of milk powder.

2. Yeast is dissolved in warm water; Add sugar to butter, salt until it is loose (stir well and the color is white).

Add eggs, break them up and mix well. Add yeast water and mix well again.

3. Mix flour, milk powder and the mixture in "2".

4. Because there is a lot of water and the dough is particularly sticky, use a rolling pin to stir it. Stir hard, it takes a lot of effort. Stir and stir until the dough is smooth.

5. Put it in a warm and humid place, and basically ferment for about 1 hour.

6. Gently press down the fermented dough by hand to discharge the gas inside.

7. Ferment again for about half an hour, and sort out the required bread shape according to your preference.

8. Spread a layer of butter on the baking tray or pad it with tin foil. Put the finished dough on a baking tray and ferment for about half an hour. The dough is fermented. (very important process)

9, oven preheating 180 degrees, fire up and down, about 23 minutes (the last few minutes according to the skin color to adjust the heat)

10. After baking in the oven, the dough was so fat that it filled the baking tray.

(If you don't be lazy, you will look much better.)

Nine, sushi

First, the practice of sushi vinegar:

White vinegar: 600cc, sugar: 500 g, salt: 80 g (the amount of sugar can be reduced appropriately in the case of raw fish). Put the above materials in a pot and boil until they are completely dissolved. Do not boil vinegar, lest the acidity decrease.

2. Cooking method of sushi rice: You can cook soft and Q sushi rice by eating rice and glutinous rice at the ratio of10:1.The water consumption is one cup of rice to one cup of water, and if it exceeds five cups of rice, the last cup of water will be reduced by1/5.

Third, the ratio of rice to sushi vinegar: a bowl of rice+a tablespoon of sushi vinegar (a cup of rice can cook two bowls of rice, according to this ratio. )

Fourth, the stirring time of sushi rice and vinegar

1.The rice in the electric cooker is cooked for about 20 ~ 25 minutes.

2. Sushi rice must be stirred evenly, otherwise the rice that has not been mixed with vinegar will become hard after being left for a long time. After being stirred evenly, it must be placed in a ventilated place or blown cold with an electric fan.

Five, sushi rice preservation method

If sushi rice is left over, it can be covered with two clean wet cloths. The wet cloths touching the rice noodles should not be too wet, but slightly wet.

First, the basic methods of ordinary sushi

First, prepare a small bowl next to it and put some vinegar in it. When you do it, you should dip your hands in vinegar from time to time to keep your hands wet and get rice on them. Second, red fish such as tuna

When cutting, it should be inclined in and the tendons should be cut off.

Third, the practice of herring

Herring usually buy a whole fish. And herring generally use "shiny fish" to describe them. Therefore, in order to keep their luster, they can't be washed with ordinary water but weak salt water. First, cut off the fish heads as shown in the figure to clean the internal organs and blood. Dry the water vapor and throw away the fish along the bones. Finally, just skim off the bones and leave the fish body.

Peel off the skin of the fish from the head to the tail, and then grid the fish for soy sauce to taste. Just slice it and put it on the rice ball.

Four, thin roll sushi

The glossy side of laver is the surface. Finally, try to arrange it into a cuboid shape.

Five, thick roll sushi

Although it is a little difficult to roll sushi, it is a good choice for picnic lunch because of its bright colors and variety.

You can choose any materials you like, such as: the fish is smashed and handed in sugar, the pigment melted in wine, or the mushroom strips, the boiled eggs, and so on.

When rolling, put a whole piece of laver along, leave a 3 cm blank on the opposite side of the laver, and spread a thicker layer of rice. Then put the prepared materials in the middle of the meal in order. In order to prevent the rolled process materials from falling off, always hold the materials with your fingers. Finally, cut it into 8 equal parts.

Preservation method of sushi

1.It should not be placed in the sun and high temperature. 2. Sushi should be stored in a refrigerator with a temperature of 2 to 5 degrees, not in an ice cube. 3. Only suitable for the same day.

X. Qifeng Cake (New)

Tools: 8-inch cake mold, electric egg beater, 2 egg beating pots, scraper 1 handle.

Materials:

70g of egg yolk (about 4 egg yolks), 40g of orange juice (or milk), 30g of salad oil, 40g of sugar, 3g of low flour100g, and 3g of baking powder.

Egg white140g (about 4 proteins), 80g of sugar, 2g of tartar powder (white vinegar can be substituted, and fresh eggs can be omitted).

Oven 190 degree preheating.

Practice:

1, low powder+baking powder, mix and sieve.

2. Beat the egg yolk+sugar to light yellow, add salad oil, orange juice or milk (I used10g rum+30g milk) in stages, and mix well.

3. Add the sieved powder and mix well to form a batter.

4. Beat the protein at high speed to form coarse bubbles, turn it to medium speed, add 50 grams of white sugar in several times, and beat it to dry foam.

5. First, mix and dilute 1/3 protein paste and egg yolk batter, then pour the diluted paste into the protein paste, mix well, and pour it into a baking mold for baking.

6. Bake at 190℃ for 45-50 minutes. When tapping the surface out of the furnace, there is no serious hiss. Take out the mold and let it cool, then demould.

Second, the cake roll

1, break the egg and separate the yolk and egg white.

2. Put the butter into the pot and slowly melt it with a small fire. Sift in the low powder and stir well.

3. Add milk and egg yolk and mix well with an eggbeater.

4, the protein in the big bowl, electric egg beater first foamed with high speed, and added the sugar several times.

Turn to medium speed and continue to beat the protein until it doesn't flow. Lifting the egg white foam will produce a small hook. Take 1/3 and mix it with batter for dilution.

5. Pour the diluted batter into the remaining protein, slide the scraper along the edge of the bowl, turn the bottom, repeat the turning and shoveling actions, and mix the protein and batter evenly.

6. spread oil paper on the baking tray and preheat in the oven 180℃.

7. Pour the mixed batter into the baking pan, smooth the surface lightly, and bake in the oven 15.

8. After taking out the oven, cool it upside down, tear off the oily paper, spread the whipped cream, roll the cake into a cake roll with a piece of tin foil slightly larger than the cake, tighten it, wrap it up, put it in the refrigerator for about 20 minutes, and cut it into pieces with a knife after setting.

Christmas dim sum DIY Christmas bread

Christmas bread (Stollen)

Materials:

A. 50g of high-gluten flour, 0.5 g of yeast powder/kloc-0 and 40g of milk.

B 50g of high flour, 20g of sugar, 0/.5g of salt/kloc-,2g of milk powder and 25g of eggs.

C. 40g of cream.

D raisin 15g and walnut 15g.

Practice:

1.A material was refrigerated and fermented for one night.

2. The A+B materials are stirred until the dry materials are dissolved.

3. Add material C and continue to stir until material D is added to glossy surface.

4. Let stand for 30 minutes.