Hefeng pineapple bag
Ingredients: high gluten flour 280g wheat flour (specially made) 65g eggs 40g yeast (dried) 3g milk powder 10g sugar 60g soybean milk 135ml salt 1 teaspoon butter 75g sugar powder 50g matcha powder 15g.
Bread material: 280g of high flour, 0g of matcha powder 1 0g, 60g of sugar, 30g of soybean milk135ml, 30g of butter, 40g of egg liquid, 3g of salt1teaspoon, and 3g of dry yeast.
Pineapple peel material: butter 45g, sugar powder 50g, matcha powder 5g, egg liquid 30g, medium powder 65g, millet powder 20g, milk powder 10g.
1, 45g butter (white and feathery)
2. Mix sugar powder, matcha powder, medium powder, millet powder, milk powder and salt, sieve and mix into blocks.
3. Add the egg liquid several times and stir well. Refrigerated standby
4. After the oil method, knead the bread material into a uniform dough (a pot of soybean milk for breakfast. In summer, put aside the bag-making part and put it in the refrigerator for refrigeration.
5. Put the kneaded dough into a container for basic fermentation until it does not rebound after extrusion.
6. The waste gas after basic fermentation is divided into 8 rounds (I can only bake 4 pieces in one plate).
7, wrapped in honey bean stuffing
8. Take out the pineapple skin dough, divide it into 8 parts, roll it into a circle and flatten it.
9. Cover the stuffing dough. Push the periphery flat by hand.
10, press out the grain with a scraper.
1 1, 15 minutes. Bake in an oven preheated to 175℃ for 25 minutes. Just (for lust. To be stamped with tin foil in time)
Honey, eggs and milk steamed bread
Ingredients: sweet potato starch 140g low-gluten flour 20g eggs 1 baking powder 1 spoon sugar powder 35g honey 1 spoon butter 40g.
The practice of Wangzai steamed buns has always been welcomed by small basin friends and female friends who love snacks! In fact, this kind of small steamed bread can also be made by itself, and it is super simple to make, except that the step of rubbing the ball by hand is more troublesome, because it is small and takes a long time, and other steps are relatively easy. So, to do this, you have to find a relatively free day. You don't have to rush to catch a meal. You rub slowly one by one and hone your patience. Just kill time!
1, all powders are mixed and sieved into the basin.
2. Add a spoonful of honey to the eggs and break them up.
3. Add the egg liquid to the flour bowl.
4. Add melted butter.
5. Mix well and knead by hand into a smooth and even dough.
6. Take a small piece of dough, knead it into a uniform strip about the thickness of your finger, and divide it into small portions with a scraper.
7. Then knead them into small balls one by one with the palm of your hand and put them neatly on the baking tray, paying attention to leaving a certain distance in the middle.
8. Preheat the oven 175 degrees, fire up and down, and bake in the middle layer for about 8 minutes. Don't open the lid after turning off the fire, stew at the residual temperature for 5- 10 minutes, take it out and let it cool.
Cooking tips
Potato starch is potato starch. If there is no potato starch, you can use sweet potato starch, cassava starch or corn starch instead, but the taste will be worse than potato starch.
Cuisine characteristics
Small, crisp, bite, melt in the mouth, fragrant milk and honey taste, because of the addition of butter, I don't know how much more fragrant than what is sold outside!
But be careful! Butter version is only suitable for adults and children over 2 years old. If the baby at home is under 1 year old, please remove the butter and honey and replace the eggs with two, that is, the oil-free version of the small steamed bread.
Fried steamed bun
Ingredients: wheat flour (specially made), Chinese cabbage, pork stuffing, flour paste, 1 tbsp salt, monosodium glutamate, a little sesame oil, water and 2 tbsp vegetable oil.
Lian 1, the first time. Put two tablespoons of oil and one tablespoon of batter into the meat stuffing and mix well. Chop the cabbage and replace the leaves with cabbage, because the leaves contain a lot of water. Chop the soaked auricularia auricula, put it together with the meat stuffing, add appropriate amount of salt, monosodium glutamate and sesame oil, and stir well.
2. I won't talk about the process of making buns. Nothing more than adding medicine, rolling skin, stuffing, covering gauze to wake up, putting a small amount of oil in the pot, firing, putting the steamed buns in, frying them on low heat, then putting a cup of boiling water in the middle of the steamed buns, turning on medium heat, covering the lid, and when the water is almost dry and there is a noise in the pot, turning off the heat and stewing for one minute, and taking out the pot.
Cooking tips
1, the steamed stuffed bun is fried, so the size of the steamed stuffed bun should not be too large.
2, be careful, don't burn the water too dry, be careful to paste the bottom.
Pork dumplings
Ingredients: wheat flour (specially made) 450g pork 200g pork (fat meat) 50g water, half a cup of cabbage, several pieces of starch, 2 teaspoons of salt, half a teaspoon of cooking wine, half a teaspoon of soy sauce, 2 teaspoons of ginger, 1 teaspoon of sesame oil, a little pepper and a little vinegar.
Exercise 1. Chop lean meat and fat meat together, add seasoning and stir until gelatinous, and make small meatballs respectively.
2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly stir evenly to form soft dough, knead the dough into strips with a little flour, then cut into small round particles, grind them into round vermicelli, and add balls to make buns.
3. Coat the steamer with oil, spread the vegetable leaves, then coat the vegetable leaves with oil, steam in steamed bread for seven or eight minutes, mix well with the juice, serve together and eat while it is hot.
Cooking tips
According to different fillings, it can be divided into fresh meat buns, shrimp buns and chicken fire buns. The skin is made of refined yeast, and the stuffing is not only fresh meat, shrimp, chicken and ham, but also aspic. The skin is thin and tender, and the juice is delicious, delicious and unique. Serve in a small steamer.
steamed dumplings
Ingredients: wheat flour (specially made) 5kg pork (butt tip, growing pig) 5kg soy sauce 400g cooking wine150g ginger150g monosodium glutamate 55g salt100g sugar 35g sesame oil1250g.
Exercise 1. Twist pig hind legs into stuffing, put into a pot, and add soy sauce, cooking wine, Jiang Mo, monosodium glutamate, salt and sugar. Add 4 liters of warm water in winter and 3.5 liters of cold water in summer to the stuffing for 5-6 times, stir it into a filling that is neither thin nor thick, and finally add small ground oil and mix well.
2. Pour the noodles into the basin, add 2.5 liters of water (hot water in winter, warm water in spring and autumn, cold water in summer), and stir the noodles evenly. Don't pour water into the dough at one time, first add a little water and copy it into flour spikes, and then gradually knead the underwater feet into dough pieces. Repeatedly pad the surface for three times to make the surface from soft to hard. Then stick the noodles with water by hand to make dough blocks that are neither soft nor hard.
3. Copy the mixed flour from the basin onto the chopping board, knead it repeatedly, properly pad dry flour according to the soft and hard conditions of the flour, dish it several times repeatedly, knead it into strips, roll it into thin slices with a thin edge and a thick middle, wrap it with 20g stuffing, and knead it into 18 ~ 2 1 fold.
4. Put the raw steamed buns in a small cage with a diameter of 32 ~ 35cm, steam them over high fire, and put them in a cage for eating. Serve with balsamic vinegar and garlic cloves.
Cooking tips
1, the dough mixing technology is quite strict, and it has to go through several processes of rubbing, throwing, pulling, pasting water and laminating.
2, it takes a lot of effort to make stuffing, and the stuffing has been pulled continuously.
3, the steaming time should not be too long, long buns are easy to fall off and run soup, and should be steamed with eating.