1, several eggs;

2. Break the eggs, add milk, salt, chicken essence and a little sugar and stir well;

3. Steamed potatoes are peeled;

4. Mash the potatoes and add the prepared egg juice;

5. Add glutinous rice flour to the mashed potatoes;

6. Fry in the oil pan until golden;

7. You can also dip it in tomato sauce, and finally have some fruit, hee hee.

Raw materials: flour1000g, old fertilizer 250g, soybean oil 25g, and proper amount of alkali.

Practice:

1, pour flour on the chopping board, add old fertilizer and 500 grams of warm water, and make a fermented dough. When the yeast starts, add an appropriate amount of lye, knead well, and simmer slightly.

2. Knead the dough into long strips, each 1 00g1noodle, knead the noodle into long strips, roll it into a wide rectangular dough with a rolling pin, brush it with soybean oil, slightly dry the flour, and then stack it from left to right for use.

3. Wrap both ends of the agent tightly, roll it into a wide oval cake, and then press it into a diamond pattern on the cake blank with the back of a knife.

4. When the steamer is aerated, put the cake blank into the drawer, steam it with strong fire for about 20 minutes and it will be cooked. Take it down, cut a knife in the middle of the cake with a knife, and gently knock the cake. When you see the layer, code it into the plate.

Sanyuan's Melaleuca Oil Cake is a well-known snack in Weibei, with many layers and fine silk, which is loose and not greasy. The main raw materials of Melaleuca oil cake are white flour and pig fat. After kneading the dough, roll it into a three-point thick dough sheet, spread it with pig fat and pepper powder, roll it up and cut it into long strips, roll it into a one-and-a-half-minute thick dough sheet one by one, cut it into filaments, and roll it into a round oil cake weighing nine yuan each. When steaming in the cage, first spread a thin sheet, put the oil cake in place and cover it with a thin sheet. After getting out of the cage, the oil cakes are put on a plate and eaten with sweet syrup and kimchi, which is especially delicious.

Raw materials: flour, fresh milk, fermented noodles (old noodles), alkali, preserved fruit, raisins, sugar and peanut oil.

Production method: 1. Add fermented flour, fresh milk and egg white, add warm water to knead into dough, ferment for 10 minutes, then add appropriate amount of alkali to knead evenly, and pinch into a dough blank with the size of100g for later use;

2. Cut the fruit into raisin-sized dices and mix well with the raisins;

3. Roll the dough blank into a semi-circular dough, brush it with oil, sprinkle the fruit material, fold it and roll it open, fold both ends again, roll it into a square, with the smooth side facing upward, and make a thousand-layer cake;

4. Wake up the made Melaleuca cake for a few minutes, put it in the drawer and steam it for 20 minutes.

Tip: Fruit can be selected according to your own taste. Features: white and bright color, especially fragrant fruit.

Melaleuca cakes are high in calories. Try to eat less pancakes with 230 calories per 100 grams to lose weight! ! Salad oil contains 898 calories per 100 grams.

If each cake is branded with 30 grams, it should contain about 500 calories per 100 grams!

The calculation is also simple, that is, the heat per hundred grams of pancakes+the heat of edible oil used = the total heat (slightly different)

The practice of thousand-layer cake:

Ingredients: 500 grams of flour, 5 grams of salt, a little pig oil.

Practice: 1, scalding water to 80 degrees, live more than half of the flour, pay attention to the soft feeling;

2, the face is slightly cold, and the remaining face is alive with cold water; The key must be soft (the most attention should be paid here) and wake up for 20 minutes;

3. Spread the panel, spread the noodles evenly to a thickness of 3-4 mm, and brush the pig oil and salt evenly on the dough in turn;

4. Roll the dough from one end and knead it into a dough roll with a diameter of 4-6 cm, then roll it from both ends in the opposite direction, roll it to the center, stack it up and spread it evenly to a thickness of 5-8 mm..

5, put a small amount of oil in the iron pot, heat it, put the cake in the pot, slow down, repeat until it is cooked, and take the pot.

Note: the experience of this practice is very rich, so it is difficult to express it clearly. Just make do with it and practice more will succeed. Make a thousand-layer cake, it must be crispy, rich in soil and delicious.

Melaleuca cakes are made as follows:

Add alkali and sugar to the dough, then knead it into large slices, evenly sprinkle with a layer of sweet stuffing such as diced sugar and lard, then fold it from both sides, then roll it into thin slices, and fold it into several folds in the same way as above. For example, if it is folded into more than 12 layers repeatedly, dry it and steam it with high heat15 ~ 20 minutes. Cut into pieces when eating, with distinct layers, soft and sweet.

First, peel off the pumpkin, steam it directly in the cage, steam it, take it out and mash it. It is best to control the water in the pumpkin!

Then add glutinous rice flour. As for how much to add, I didn't count it. Anyway, it is added to the dough without touching hands, and it is smooth in the basin and smooth in the face. Take a small piece, which is similar to dumplings, add bean paste, slightly flatten it, wrap it with sesame seeds, and fry it in the pot! (It should be fried, but at home, everything is life-oriented, so I use fried! Hehe, save fuel! )

Simple! If you are sweet, you can add sugar or honey to the dough. If you like the smell of milk, you can also add some milk. Anyway, do whatever you like!

Second, raw materials: 250g pumpkin, 250g glutinous rice flour, 25g milk powder, 40g white sugar and 50g bean paste stuffing.

Making:

① Peel, clean and slice the pumpkin, steam and crisp it in a cage, add glutinous rice flour, milk powder, white sugar and lard when it is hot, mix well and knead it into pumpkin pie crust.

② The bean paste is kneaded into a round stuffing. Take pumpkin pie blank, wrap it with stuffing, and press it into a round cake.

(3) Pour clear oil into the pot. When the oil temperature rises to 120℃, put the pumpkin pie in the colander and fry it with low fire until the pumpkin pie expands. Take it out and fry it until it is crisp when the oil temperature rises to 160℃.