The practice of soybean oil skin pine introduces the dish and its efficacy in detail: pickled vegetables for the elderly, hyperlipidemia, arteriosclerosis and osteoporosis.
Taste: salty and savory technology: marinated soybean oil skin pine making material: main ingredient: 50 grams of oil skin.
Seasoning: onion 10g, sesame oil 20g, peanut oil 50g, gravy 50g, ginger 3g, monosodium glutamate1g. The characteristics of marinated soybean oil pine are: soft texture, refreshing, non-greasy, non-caking, oil-free and mellow. Teach you how to make marinated soybean oil pine, and how to make marinated soybean oil pine is delicious. 1. Soak the dried soybean oil skin (tofu skin) in warm water for a while, then wash it with clear water, take it out and dry it, then cut it into pieces with a width of 10 cm, and stack every three pieces together, then cut it into 0.2 cm thick silk and shake it evenly for use.
2. Put a clean pot on the fire, scoop in peanut oil, heat it, add shredded onion and ginger, stir fry slightly, add white salt water, add shredded soybean oil, add water and cook for 5 minutes until it tastes delicious, add monosodium glutamate, pour in sesame oil, and collect the marinade slightly. Serve the food out of the pan and put it on a plate.
3. It is advisable to use light-colored soybean hull decorated with butter.
4. Take salt water until the soybean oil skin becomes soft and tasty. The practice of beef shortcake introduces the cuisine and its function in detail: dessert/snack.
Taste: Juicy technology: Roast beef shortcake making materials: ingredients: wheat flour120g, starch (pea) 50g, lemon10g, strawberry 250g.
Seasoning: lemon juice 30g, rock sugar 50g, butter 100g, condensed milk 225g (sweet canned) to teach you how to make beef shortcake, and how to make beef shortcake is delicious.
2. Mix butter with rock sugar, then add lemon meat and lemon juice, stir well, pour in the mixed flour and dry starch, knead into dough, put it in a baking tray and flatten it, punch holes with a fork, and put it in the refrigerator for freezing.
3. Take it out after freezing, put it in the microwave oven and bake it for 4 minutes on medium heat, then take it out and cut it into 8 pieces.
4. Put strawberries on each cake and put fresh frozen milk around them. Combined with the method of pastry, this paper introduces the dishes and their functions in detail: delicious cakes.
Materials for making pastry: main ingredients: Shui Pi: special flour 10 kg edge oil 3.3 kg pastry: special flour 7.45 kg edge oil 3.6 kg heart material: red bean paste 8 kg melon yuan 5 kg rose 1.3 kg walnut kernel 1 0 kg raw edge oil 3.75 kg Sichuan sugar 4 kg honey cherry 2 kg edge oil 0.5 kg flour. Teach you how to make cakes and how to make them delicious. 1. Shui Pi: add water (about 5 kg for each ingredient) and knead into dough, add special flour (which needs to be sieved) and stir for about 10 minute to make dough. 2. Crispy: Sieve the special powder, add the side oil and knead well. 3. Crispy skin wrapping: Divide the materials according to the proportion of 60% Shui Pi and 40% Crispy skin, and use water bags to make crispy skin, which is crispy with a small mouth. 4. Heart method: winter melon yuan: walnut kernels are chopped into particles (the size of peanuts), cherries are cut into four petals, and roses are scattered. Mix the above materials with leftover oil and part of Sichuan white sugar in the ingredients for later use. The raw oil needs to be peeled, boiled in a pot until it is broken, filtered, cooled, cut into chestnut-sized particles, and mixed with the remaining Sichuan sugar in the ingredients for later use. Wrap with spare core material, knead into a round ball, roll soybean paste into a block, wrap the round ball of core material, and shape. 5. Molding: Divide materials and core according to the proportion of 60% skin and 60% core, make it into a circle by hand, and put a red dot on it. 6. Baking: Bake at the furnace temperature of 150℃ for 5 ~ 6 minutes, and the product will be white, and then take off the skin. Cooling and packaging. Quality standard specification: round and convex, slightly without eaves, full and smooth, flat bottom. Not brittle, not brittle, not moving. Color: snow-white, with red spots in the center of the top. Structure: crisp, smooth and delicate, with clear core material on the section. Refined honey, edge oil particles as big as chestnuts, crystal clear. Bean paste is soaked in oil without impurities. Taste: delicate and moist, highlighting the characteristics of crisp outside and moist inside. Moderate sweetness, with obvious rose or osmanthus fragrance.
How to make oil-water dough from pastry?
Layered pastry products are divided into broken pastry (Cantonese pastry) and pastry (Huaiyang pastry). This paper focuses on the production and key points of pastry (Huaiyang pastry).
Crispy dough consists of two pieces of dough: crisp dough and dough cover.
Crispy flour is generally made of oil and wheat flour. Oils include cooked lard, butter, salad oil, etc. Among them, cooked lard is the first choice, and its finished product is white, delicate and crisp. Wheat flour is generally low-gluten flour. The ratio of flour to oil in crispy noodles is generally 2: 1, that is, 500 grams of flour and 250 grams of lard. Use the folding method (push one layer forward with your palm, wipe one layer and then roll back, and repeat the above actions) until there are no particles, and the flour and oil are fully bonded together.
Operation key: 1. The oil for making crispy noodles must be cold oil, preferably cooked lard; 2. Flour must be evenly oiled, especially when lard is used, so that the solidified oil will be evenly distributed in the flour; 3. Take fried products as an example, the flour in crispy noodles is generally raw flour. In the case of baking products, cooked flour is sometimes used (put it on a plate and steam it on plastic wrap for about 10- 15 minutes). Because of the protein denaturation of cooked flour, it loses the ability to form gluten, and the crisp effect will be better; 4. Because many refined cooked lard are now in barrels or cans, the texture will be hard due to different qualities, so the amount of lard can be increased when kneading crispy noodles, and 250-500 grams of flour can be added; 5. The finished cakes need to be allowed to stand for a period of time (depending on the temperature of the workshop and the air temperature, or refrigerated or placed at the working temperature), and then kneaded into a ball when being used; 6. The oil content of crispy noodles is generally higher than that of fried products.
Dough preparation can be divided into four categories: 1, water-oil dough: 500g of flour, 70-130g of oil, 230-150g of warm water at about 30 degrees (referring to fried food, which can be slightly lower than 30 degrees in summer) or hot water (baked goods) at about 80 degrees. 2, sugar, oil dough: that is, dough made of flour, caramel, oil and water (such as dough for Su-style moon cakes); 3. Fermented dough: that is, yeast flour is used to replace the oil surface, and hot fermentation is used to make dough. For example, the dough of the traditional Shanghai dim sum "Crab Shell Yellow" is: a,100g flour, 5g yeast (that is, Yi Shi powder), 50g warm water of about 30 degrees until it is fully fermented. B, 400g of flour, adding150g of boiled water with the temperature of about 80 degrees to make hot dough, exhausting hot air, uniformly kneading with A, and stirring again to make dough; 4. Egg dough: Add an appropriate amount of eggs to the original raw materials of dough, generally 500 grams of flour, eggs 1, which is used more in Cantonese dough (that is, crispy).
Here, we mainly introduce the making process of common water-oil dough sheet (the other three kinds are basically the same): pour the required amount of flour on the chopping board, make a concave pool on it, add grease and 2/3 amount of water, copy and mix with hands and scraper to make grape noodles (that is, slightly loose dough sheets), and then pour in13 amount of water, knead evenly and exert force.
Operation key: 1. The water temperature in the water-oil skin should be flexibly controlled according to the climate and the products made, generally controlled at 30-80 degrees. When the temperature is high, the water temperature can be reduced, on the contrary, the water temperature can be increased accordingly; The water temperature of baked products is generally higher than that of fried products, which makes the taste of baked products more crisp. 2. The proportion of water, grease and flour in the water-oil skin must be correct, the production should be uniform and particle-free, and the hardness should be appropriate, otherwise the finished product is prone to cracks; 3. The water-oil skin needs to be shaken, then covered with a wet cloth to prevent air drying, let it stand for a while, and then rub it evenly before use.
According to the types of pastry products, it can be divided into clear crisp, dark crisp and semi-dark crisp, and according to the pastry crisp method, it can be divided into big package crisp and small package crisp.
Bright crisp can be divided into round crisp and straight crisp (row crisp).
Round Crispy: Roll the crispy embryo skin (dough bag into the crispy surface, roll it into three layers, and then roll it out) into a cylindrical shape, cut the agent with the required thickness from the right end with a sharp knife, and roll it out from inside to outside (or from outside to inside) with the knife face up. Then the roll surface is wrapped and shaped from the reverse side, and finally the round brittle layer of the roll surface is displayed outside. Such as apple crisp.
Operation key: 1. When rolling, use your hands evenly, not too hard, especially at the center of the circle. 2, round skin can be rolled open, do not roll repeatedly, so as not to affect the crisp layer.
Crispy: After the crispy skin is rolled into a cylinder, cut the long section from the right end with a sharp knife ... >>
I hope the teachers can help me solve the method of crispy noodles and water-oil skin.
Oil-mixed dough: Dough made of oil and flour. Generally, the boiled oil is poured into flour and mixed well or kneaded into dough. Water-oil skin is a dough made of flour, pig stalks and water.
How to make five-kernel snacks, pastries and water-oil cakes?
Pastry making method: A dough: high flour 1 14g, low flour 6 1g, powdered sugar 35g (I only used 15g), butter 32g, ghee 30g, salt 1g and warm water 87g (I only used 80g). Appropriate amount of taro essence C filling: appropriate amount of taro paste filling: 1, making oil skin: sift flour and powdered sugar and put them on the table to build a powder wall, add cream, ghee, salt and warm water in the middle, knead into smooth dough, cover with plastic wrap and relax for 30 minutes, and then divide into 40 grams of small dough for use. 2. Making pastry: sift the low-gluten flour and mix it with cream taro essence to make dough, then divide it into 35g pastry and knead it into a circle for later use. 3. Making pastry: take 1 pastry, wrap it with 1 pastry, knead it, dry it into thin slices from the middle to both ends, roll it up from the inside out, repeat some actions 1 time, cover it with plastic wrap and relax for 20 minutes. 4. Cut each loose dough in half, then face up and dry it all into round slices for later use. 5. Take 1 cake, wrap it with 25g taro paste, put it in the oven, bake it at 170 and 160 degrees for 20-25 minutes! I basically made taro crisp according to this recipe. When I made the green tea cake, I added a little green tea powder to the cake, and the stuffing was lotus seeds! According to this recipe, it is very successful. As long as the crispy skin must be uniform, layers of beautiful crispy skin can be made.
The difference between water-oil skin and oil-crisp skin
Crispy: it is a cake made of flour 1 and oil 0.5;
Water-oil skin: made of flour 1, water 0.3 and oil 1/4.
The difference between the two is that the "oil crust" feels harder than the "water crust".
"Water-oil skin" is tougher than "crispy".
How is the water-oil skin made? 5 points
How to make water-oil skin thinner;
Mix the medium gluten flour and high gluten flour evenly on the chopping board, then make a nest in the middle and add eggs, sugar, custard powder, lard, etc. Knead it into a ball, then add water to knead it into a ball, and then cover it with a wet towel for 20 minutes.
Exercise:
Ordinary flour150g, lard 60g, fine sugar 25g,
1. Mix all the materials of the water-oil skin dough and knead it into a smooth dough.
2. Mix all the ingredients of the pastry into dough.
3. Divide the water-oil crust dough and pastry dough into 9 equal parts, and let it stand and relax for about 15 minutes.
4. Take a small ball of water-oil dough and spread it flat on the palm of your hand.
5. Put the pastry on the squashed dough.
6. Wrap the pastry with water skin dough.
7. Put the wrapped dough on the chopping board, close it and flatten it with your palm.
8. Roll the dough into an oval shape with a rolling pin.
9. Roll up the dough from the outside to the inside.
10, roll out the dough as shown in the figure.
1 1. Then roll the rolled dough into oval dough with a rolling pin.
12 is the same as step 1 1, and then roll up the dough.
13, roll the dough.
14. Roll the rolled dough into a round dough with a rolling pin.
How to make the water-oil skin of moon cakes?
Moon cake skin material:
280 grams of flour, 3/4 cups of syrup, 1/2 cups of oil and 1/2 teaspoons of alkaline water.
1. Knead all the ingredients into dough and leave it for 3 hours before taking it, otherwise the moon cake will not be easy to knock out (out of the mold).
2. Knead the soft dough into long strips, cut each group into 0 grams of denier and put it on the table for later use.
3. Sprinkle a small amount of dry flour in the moon cake mold to make the moon cake easy to demould.
4. Press the palm into a circle with a slightly thicker center and a slightly thinner periphery, wrap the stuffing in the center, put a little dry flour into the mold, beat the mold left and right, and take out the mold.
5. Spray water on the cake with a watering can, then bake it in the oven at 205 degrees for 5 minutes, take it out, thinly coat it with a layer of egg liquid, then put the baking tray in the oven, continue baking at 150 degrees for 18 minutes, and take it out to cool.
Water-oil surface practice
Is the Su-style moon cake covered with water and oil?
Water-oil crust dough: common flour150g, lard 60g, fine sugar 25g and water 42g.
Crispy dough: ordinary flour 100g, lard 50g.
3. Mix all the materials of the water-oil skin dough and knead it into a smooth dough.
4. Mix all the ingredients of the pastry into dough.
5. Divide the water-oil crust dough and crisp dough into 9 parts with the same size, and let it stand and relax for about 15 minutes.
6. Take a small ball of water-oil dough and spread it flat on the palm of your hand.
7. Put the pastry on the squashed dough.
8. Wrap the pastry with water skin dough.
9. Put the wrapped dough on the chopping board, close it and flatten it with your palm.
10. Roll the dough into an oval shape with a rolling pin.
1 1. Roll the rolled dough from the outside to the inside.
12, roll out the dough as shown in the figure.
13. Roll the rolled dough into oval dough pieces again with a rolling pin.
14 is the same as step 1 1, and then roll up the dough.
15, roll the dough.
16. Roll the rolled dough into a round dough with a rolling pin.
Su-style moon cake skin is ready.
What role does alkaline water play in shortbread, that is, the kind with water and oil crust outside and shortbread inside.
Easy to cook, crisp,
Making method and formula of pastry.
Pastry practice:
Raw materials:
50 grams of flour, 50 grams of lard (vegetable oil is ok, but the effect is slightly worse).
1, the ratio of flour to lard is 1: 1, so do it;
2. Knead the oil into the flour by hand, knead it into snowflake shape, then knead it repeatedly, knead all the oil with the flour, and finally knead it into a ball.