Practice: 1, put baking powder and improver into the noodles and stir them evenly, scrape the nest, put yeast and water and stir them evenly to form a strong dough, and wake up for 15 minutes.
2. Rub strips, add 8 doses, knead into steamed bread, wake up for 10 minute, and steam in cold water for 18 minute.
Attachment: chemical leavening agent
1, bulking method: Alumen can be a crisp and swollen product, which is called bulking method.
2, baking powder scientific name instant powder. The scientific name of baking soda is sodium bicarbonate, which slowly decomposes in humid or hot air to release carbon dioxide.
3. The scientific name of stinky powder is ammonium bicarbonate, and the foreign name is ammonia powder, which decomposes carbon dioxide and hydrogen when heated.
4, baking powder, also known as baking powder, baking powder, baking powder, belongs to the leavening agent that produces carbon dioxide when it meets cold water.
5. Alum, alkali and salt are used together, alum-aluminum potassium sulfate, alkali-sodium carbonate and salt-sodium chloride.
Second, the milk fragrant flower roll
Raw materials: 500g of flour, 5g of yeast, 5g of baking powder, 200g of milk, 50g of sugar and 0/00g of water/kloc.
Practice:
1, put the baking powder into the flour and stir it evenly. Put the yeast, sugar, milk and water together and stir it evenly, and the dough will wake up 10 minute.
2, rub, oil, and roll into a picture blank.
The role of salt: classification: crude salt, washing salt, and remanufacturing salt.
Function:
1, can change the physical properties of gluten, increase gluten, such as Lamian Noodles.
2. The osmotic pressure of salt can make the structure of the main blank delicate and white.
3. Salt can promote or inhibit the propagation of yeast, thus regulating the fermentation of main blank.
Water-mixed dough slab:
1, cold water 30 degrees, white, hard and strong.
2, warm water 60-55 degrees, three raw noodles, half-cooked noodles.
3, hot water 100 degrees, dark and soft, no muscle strength. Modifier: it plays the role of enlarging the hole of steamed bread.
Yeast: 1, 0-0℃ static. 2, 30-60 degrees Celsius is active. 3. Death above 60 degrees Celsius.
Baking powder: belongs to leavening agent, and becomes active above 60 degrees.
Third, hanging furnace cake
Ingredients: 500g of high gluten flour, egg 1 egg, 25g of soybean oil, 5g of salt and 290g of water.
Practice:
1, eggs and salt are put in a basin and stirred evenly. When the salt melts, add flour and stir-fry to form a dough shuttle, and tie it into a strong dough with a little cold water by hand and wake up for 20 minutes.
2. Knead the dough into long strips, divide it into eight doses, and form an oval shape (oil case) and cover it with plastic film.
3. Rub a little oil on the oil table, knead the agent into a rectangle, pick it up with both hands, and gently drop it twice, such as a piece of thin paper, oil it, lift it left and right into a naturally pleated strip, hold the other end with your right hand and stretch it with your hands, and dish it into a cake blank, tuck the head of the agent under the edge, and push it into a round cake with a thickness of 1.2 cm with your hands.
4, electric cake pan 180-200 degrees wide oil branding.
Features: soft inside and burnt outside, crispy and palatable, and ready to eat.
Fourth, the dough candy cake
Raw materials: 500g of flour, 5g of baking powder, 5g of yeast powder, modifier 1 g, and 300g of water.
Practice:
1, and the dough (soft point) should not be too big.
2. Mix the stuffing.
3. Take the dough out and put it on the table, directly rod it into a rectangular large piece with a thickness of 32mm, brush it with oil, sprinkle it with powder, roll it up from top to bottom, pull it into 8 doses, seal it together, wrap the rod disc, tighten the rod cake, put it in a square plate and wake up for 20 minutes, 160- 180 degrees, cover it tightly and burn it.
Five, spiced cake
Raw materials: sugar cake with the same hair. Accessories: spiced powder, salt, monosodium glutamate, oil and sesame.
Practice: make the same dough with sugar cakes, stick large pieces, apply auxiliary materials, roll columns, pull the medicine together, press flat, and the rod can be long and round.
Six, big alkali steamed bread
Raw materials: 500g of flour, 0/50g of old fertilizer/kloc-,250g of water, 2-5g of alkali and 2g of baking soda/kloc-.
Practice:
1, grab the old fat with warm water, pour it into the flour that has been scraped, mix well, knead well, and ferment (no more than 12 hours), which is usually made in the evening and morning. 2. Put the initiated dough on the case, spread it out with both hands, put alkaline water in the middle, and put it on the water after rubbing. baking soda water will rub it evenly, and the alkali test will wake up a little.
3, noodles, divided into eight doses, meat steamed bread blanks, wake up for 20 minutes, first steam with medium fire and then steam with high fire for 20 minutes.
4. Laofei, also known as old seed and yeast seed, is a dough containing yeast and has a sour taste.
5, alkali test method: normal smell, look at it, cut it, honeycomb, big hemp, listen to the bang, empty and empty, grasp, elastic, not sticky. The alkali is small and sour, the honeycomb water is uneven, the flapping is empty, and there is no muscle to stick to the hands. Alkali has an alkaline taste, and the honeycomb is small and compact, and the sound is strong and easy to break.
Seven, sugar cake
Ingredients: 500g flour, 290g water (warm water in winter).
Shortcake: oil100g, flour100g, stir-fried.
Stuffing: white sugar, cooked flour, sesame and soybean oil.
Practice:
1, synthetic water to bind the dough and wake up for 20 minutes.
2. Heat the oil in the pot, add flour and stir-fry until it is brownish red, turn off the fire and cool.
3. Rod the dough into a rectangular slice with a thickness of 1 cm, then spread the fried pastry evenly on the dough, roll it into a cylindrical paste, fold the paste openings at both sides in half, press it flat, rod it into a disc with a thickness of 2 cm, sink it, tuck it up, wrap it up, rod it into a cake blank with a thickness of 4 cm, and bake it in a wide oil pan until golden brown.
Eight, Liuhe bread
A, 250g of flour, 0/00g of corn flour/kloc-,50g of millet flour and 50g of yellow bean.
B, beating raw materials: 4g of flour, 4g of yeast, and modifier 1 g.. C, sugar 10 g, sodium cyclamate 1 g, and water 500 g.
Practice:
1 and b powder are put into dry powder,
2. Dissolve the powder C in the basin, then slowly pour the material A into the basin, stir it into a paste, and wake it for 30 minutes.
3. Take it out with a spoon, pour it into a flat pan, bake it at 160 degrees, and cover it.
4. At the end of the minute, it turns yellow and is shaped. It is turned upside down and branded yellow. There are 30 finished products, which are characterized by softness and comprehensive nutrients.
Nine, no alum fritters
A raw materials: 500g of flour, 7g of salt, 2.5g of baking soda, egg 1 piece.
B raw materials: 500g of flour, 7g of salt, 0/0g of baking powder/kloc-,0/0g of sugar/kloc-and 300g of water.
Practice: the same as fried dough sticks 1 practice note: material b can be cut on the dough table, and fried dough sticks can be fried twice with water.
Note: oil temperature identification
1 0 degree, 20% 30 degree, 30% 60 degree, 40% 90 degree, 50% 120 degree, 60% 150 degree, 70% 180 degree, 80% 2 10 degree and 90% 240 degree.
1-20% and 10% are worthless, 3-5 becomes warm oil, 5-7 becomes hot oil, and 7-9 becomes prosperous oil.
Ten, fried dough sticks
Raw materials: flour 10 kg, alum 2.7 kg, alkali 3.2 kg, salt 1 2 kg, cold water about 6 kg, fried oil 2.5 kg.
Practice: flour1000g, alum 27g, alkali 32g, salt10g, cold water 600g.
Practice:
1, put the alum alkali salt into a pot and add a little cold water to mash the granules with a wooden hammer. After grinding, add the remaining cold water, stir well, pour in flour, stir into a dough shuttle, tie it into a strong dough with a little cold water by hand, cover it with tarpaulin, and wake it for 30 minutes to 1 hour.
2. Make a fist with both hands and stick it evenly once, then fold the dough on all sides and cover it with tarpaulin 1 hour.
3, repeat the practice of 2, wake up for 6-9 hours twice (winter 13 hours).
4. Put the dough on the table, spread it into a square with a thickness of 5cm, cut the dough into strips with a width of 9cm, stretch it into strips with a pestle or a beer bottle rod, and chop it into flour paste with a width of 3cm. When the two flour pastes are stacked together, press them in the middle with chopsticks or forefinger, pinch the two ends with both hands to make them 40cm long, fry them in an oil pan, and rotate the fritters with chopsticks while frying to make them expand.
Note: 1 kg flour is about 10- 12 group, and the amount of alkali is slightly reduced in winter.
Xi. Spring pancake
Ingredients: 500g flour, 3g salt, 80g lard and 250g boiled water.
Practice:
1, spread the flour on the dough table, add salt and oil to the boiling water, then pour it on the flour, push the dry flour by hand to drive the warm flour, water it several times, push the dough shuttle several times, knead it into dough, push it away to cool, and knead it evenly for 20 minutes.
2, rub the strips, pull into 24 vertical agents, sprinkle a layer of floating powder, sweep away the floating surface, and the two flour oil surfaces are together, and the rod is made into a 20 cm thin sheet.
3, quick fire dry-branding, the middle is puffed up by gas, and folded into a triangle from the middle and covered (softened) 190 degrees.
Twelve, soft twist
Raw materials: 500g of flour, 5g of yeast, 2g of improver, 5g of egg 1 piece, 5g of baking powder, 240g of water, 50g of sugar, 20g of sodium cyclamate 1 g and oil.
Practice:
1 Sprinkle baking powder into the flour, stir well, scrape the nest, put all the ingredients together to synthesize dough, wake up for 5 minutes in summer and 15 minutes in winter.
2. Add 24 doses, take two doses and rub them into a 750 cm strip, then rub the strips in the opposite direction after the hands are closed, then divide the strips into three equal parts, fold back two-thirds, fold the remaining one-third upwards, twist them into a rope head shape, and wake up again for 10 minutes. After seeing Peng Fa, fry them to brownish red.
Thirteen, sugar crispy flowers
Ingredients: 500g of flour, egg 1 piece, sugar150g, water1/0g.
Practice:
1, open the grill, put it into the dough with other ingredients and mix evenly to form dough.
2. Knead the dough into a 3.3 cm strip, start from one end, brush it with a layer of oil, and wake up for 30 minutes.
3. Rub the strips carefully, make them13cm long, pile them up, brush them with oil, and wake up.
4. Take the agent strip and rub it into a 70 cm strip, and twist it into a 20 cm long, 6-strength twist green body.
Fourteen, hemp group
Ingredients: 250g of glutinous rice flour, 0/00g of sugar, 0/50g of warm water and 0/50g of baking powder.
Practice: mix dough and wake up. Stuffing: sugar. Decorative materials, sesame seeds, frying, cooling oil.
Fifteen, smile
Ingredients: 500g of flour, 0/25g of sugar/kloc-0, 50g of eggs, 60g of maltose (honey), 5g of baking soda, 50g of soybean oil, 0/00g of water/kloc-0, decoration, sesame seeds.
Practice:
1, dough-overlapping method and dough waking for 5 minutes, (it belongs to crispy dough).
2. Cut the dough stick into pieces of1.5cm, cut into squares of1.5cm, screen out the floating surface, and wake up for 5 minutes.
3. Mix the sesame seeds with a small amount of water and roll the dough in a sesame plate.
4, frying 120- 150 degrees, oil temperature from low to high (heating after opening).
Note: the dough can be covered and covered with plastic film.
Sixteen, bamboo crisp
Leather: flour100g, oil 20g, water 50g.
Blank: 440 grams of flour, sugar 140 grams, soybean oil 40 grams, egg 180 grams, maltose (honey) 40 grams, baking soda 3.5 grams and water 5 grams.
Practice:
1, and leather wake up for 20 minutes.
2, and the blank overlap method (not to increase strength).
3. The blank rod is rectangular 1.5 cm thick, and the leather and the blank are the same size. The blank is brushed with water and piled with water in three equal parts, pressed into a cuboid with a thickness of 4 cm, cut into pieces with a thickness of 8 cm, sprinkled with dry powder, and cut into strips with a thickness of 8 cm.
4. Sieve out the dry powder and fry at 170- 190 degrees.
17. steamed dumplings
Ingredients: 500g of flour, 250g of boiled water, (75g of starch as pavement).
Stuffing: 250 grams of meat stuffing, chopped green onion, soy sauce, salt, monosodium glutamate, ginger, pepper noodles, cooked oil and sesame oil.
Practice:
1, hot noodles. 2. Use the pestle to make the wafer into a uniform fold like a lotus leaf.
3. Hold the stuffing edges on the leather by hand and fold them together, and put them on the drawer with your backhand.
4, steam for 8 minutes, the time is long. The order of stuffing adjustment: put the meat stuffing in a pot, add ginger, pepper noodles, salt, sesame oil, monosodium glutamate and cooking wine and stir well, then add soy sauce and soybean oil in several times, and finally add water in several times to stir it into a sticky state, and then add chopped green onion.
Eighteen, wonton
Raw materials: 500g flour, 5g salt, 2 egg whites, 270g water, and 0/00g starch/kloc (pavement).
Stuffing: 250 grams of pork stuffing (plum blossom meat is three fat and seven thin), 5 grams of salt, 3 grams of monosodium glutamate, and pepper noodles.
Soup: salt, monosodium glutamate, shrimp skin, chicken soup, laver, sesame oil, coriander.
Practice:
1, egg surface-blending method.
2. Using the hand-made method, roll 1 cm thick, and make 8 cm cubes.
3. Hold ten skins in your left hand, beat the meat stuffing on a corner of the skins with chopsticks, roll the chopsticks inward, draw back half and push it forward, and spread the skins in the middle of your left thumb into the shape of a cat's ear.
4. Boil water for 5 minutes and fish into the soup bowl.
Nineteen, beef dumplings
Ingredients: 300g of dumpling skin, 250g of beef, 30g of fat meat, scallion 1 50g, minced garlic 1 0g, a little sesame oil, salt 1 spoon, chicken powder1spoon, rice wine1tablespoon.
Practice:
1, mince beef and fat respectively; Wash and drain shallots, and then cut them into powder for later use.
2. Take a large container and put it into the beef and seasoning made in the way of 1, stir it evenly, cover it with a fresh-keeping mold and put it in the refrigerator for cold storage and pickling for about 20 minutes.
3. Take out the marinated beef stuffing made in the method 2, add the beef made in the method 1 and the rest materials, stir them evenly and beat them until the meat stuffing becomes sticky and become beef stuffing for later use.
4. Take a piece of dumpling skin, put a proper amount of beef stuffing in the middle part, fold the upper and lower skins in half and stick them together, then fold patterns at the joints in order to make them more tightly stick, and repeat this until the materials are used up.
5. After boiling in a hot pot, add a little extra sesame oil, then add the beef dumplings wrapped in Method 4 and cook for about 5-6 minutes until the water boils again.
6. Add a glass of water to the pot in Method 5, and take out the beef dumplings after the water boils.
Twenty, leek box
Ingredients: 500g of flour, 250g of boiling water, 500g of leek, egg 1 piece, 50g of vermicelli, salt, monosodium glutamate, shrimp skin, cooked soybean oil and pepper noodles.
Practice: 1, hot noodles. 2, stuffing, salt into the vermicelli, scrambled eggs to cool, and then mix the stuffing ingredients and seasonings.
Twenty-one, Lama cake
Ingredients: 250g (4 eggs), 0/25g sponge sugar, 0/5g water, 200g low-gluten flour and 2g baking powder.
Practice: egg splitting, also called chopping.
1 Beat the egg whites clockwise, stirring them from slow to fast, and then turn them over without flowing.
2. Add the sugar rod into the egg yolk and stir until the sugar melts and turns white.
3. Pour the egg bubble into the beaten egg yolk, gently stir, then add the water until it is completely absorbed, and then add the flour and stir until there is no dough.
4, steaming, baking can be, boiling for 7-8 minutes principle: it belongs to the physical change of fermented dough, and air is pumped into the egg white.
Twenty-two, steamed soup packets
Ingredients: 500 grams of flour, 280 grams of water and a little alkali.
Stuffing: 500g of pork stuffing, a fat chicken (weighing about1250g), 250g of skin, 25g of cooking wine, 2g of salt, 20g of soy sauce, 5g of pepper, 5g of monosodium glutamate, 3g of white sugar and a proper amount of onion and ginger.
Technological process: making skin, stuffing and freezing.
Practice:
1, wash the skin, wash the meat, gut the chicken, scald it with boiling water, take it out, add a proper amount of water to the pot, put the chicken, skin and pork into the pot, add another onion, pat the ginger pieces loose, bring to a boil with high fire, remove the floating foam, cook it with medium and low fire, take it out, filter the original soup, remove the bones and dice the chicken, dice the pork, (.
2. Make dough with water and alkali for 30 minutes, pull 30-35 pieces, roll 23 grams each, mix the frozen stuffing evenly again, pinch the center of the stuffing with the left hand into a cockscomb-like wrinkle, pinch it tightly, and put it in a steamer.
3. Steam on high heat for 5-6 minutes. Features thin skin and more juice, rich and delicious. Production characteristics: when boiling the skin soup, the skin of the meat should be boiled soft, the chicken and pork should not be too rotten, and the seasoning soup should be filtered before being put, and the skin should be thin and even, and the mouth should be strict. The steaming should not be too hot or too hot.
Twenty-three, pulled noodles
Raw materials: 500g of flour, 5g of salt, 300g of water and 2.6g of ramen.
Practice:
1, mix noodles with water, rub strips, fold them into three folds and repeat several times, and wake up for 30 minutes.
2. Slip the dough into strips, knead the dough into strips, shake the upper and lower straps at both ends by hand, and then buckle the strips, so that the dough is twisted and repeated until the dough is smooth and tough.
3. Put the smooth noodles on the case where the dry flour has been laid, shake them with sufficient strength, and the two ends are closed to one side. Repeat this for seven times. 108 root is followed by dry powder, and the left index finger and right thumb are quickly cut off and cooked in the pot, and then fished into the chicken soup bowl (adding alkali continuously).
24. Lamian Noodles
Ingredients: 500 grams of high-gluten flour, 5 grams of salt, 2.6 grams of plaster, 300 grams of cold water, in winter. 2 500 grams of high-gluten flour, 5 grams of salt, 2.6 grams of plaster, 300 grams of cold water, 2.5 grams of alkali, summer.
Soup materials: 4 kg of dried tangerine peel, 4 kg of grass buckle, 4 kg of banksia rose root and 4 kg of meat buckle, 4 kg of red buckle, 4 kg of Amomum villosum, 6 kg of pepper, 6 kg of aniseed, 4 kg of anise and 4 kg of orange peel, 250 g of clove, 500 g of galangal and dried ginger, 3 kg of angelica dahurica, 6 kg of ginkgo, 7 kg of orange peel and 4 kg of fragrant leaves/kloc-.
Practice: For flour weighing more than 10 kg, dissolve salt, bitter fleabane ash and alkali in water, then add them into flour to form dough, put them on a stainless steel chopping board, cover them with plastic film, wake up for 20 minutes, stretch and fold them on the table several times, then put them into a pot (boiled water) for 3 minutes, then fish them into a soup bowl, and put coriander, sliced meat and pickled mustard tuber on them.
Note: 1, pulled 7 times 108, round belt leek Ye Long beard, triangular edge. 2, 500 grams of a dose, 300 grams.