The bottom is golden and crisp, the top and the inside are soft, with many layers and more meat stuffing, which children like to eat very much.
[List of ingredients] One sausage, celery, onion, half a bowl of water and oil
Dough: 300g of flour, 2g of salt, 3g of yeast and 0/70g of warm water/kloc.
[production steps]
1, a sausage at home, chopped.
Dice celery
2, cut some chopped green onion, and keep the chopped green onion to fry the sausage;
3. Now let's mix the dough: 300 grams of flour, 2 grams of salt, 3 grams of yeast, and warm water 170 grams. Knead the dough with your hands. This dough is a little soft, and it will wake up to twice the size after smoothing;
4. At this time, we stir-fry the sausage. There is no need to add oil to the pot. We pour the sausage in and stir-fry, and stir-fry the oil inside. Adding scallion will make it more fragrant. Finally, add celery and stir-fry it for a while, and then turn off the fire. My sausage is salty and delicious, so I didn't add any seasoning.
5. This dough has woken up very well, so let's rub it and exhaust it first.
Roll it out, roll it into a rectangular dough sheet with a thickness of about 0.5 cm, spread it with our fried meat stuffing and sprinkle with chopped green onion.
Roll it up, tidy it up and cut it, and each small dose is full of stuffing;
6, pan brush oil, put them all in, don't try so hard to fire, cover and wake up first 10 minutes.
10 minutes later, we turn on a small fire, cover it and simmer for 5 minutes, and slowly fry it with a small fire to make the bottom golden and crisp, and at the same time, let the dough slowly rise, and the volume will become larger, just like this;
7. Add half a bowl of clear water, cover it, and use medium and small fire to collect the water. The time is about 6 minutes. After turning off the fire, don't worry about opening the cover and continue to simmer for 5 minutes;
8. Now, let's open the lid, and the thick smell of sausage comes to the nose. I can't wait to taste one first. It's really delicious, and the bottom is crispy. You can tell by the color, except for the side that touches the pot, the others are particularly soft. When pressed, they will bounce back immediately. Is this pot of flower rolls different from yours? It has many layers and lots of meat, so it is called it.
Golden silk roll, it is a Beijing-style pastry, and there are countless noodles hidden in the steamed bread. I guess you must have never eaten it.
Today, this golden silk roll is made of pumpkin, which is used as a natural pigment. It is not only valuable, but also nutritious. So don't steam the pumpkin. Let's make golden silk rolls together today. It is soft and elastic, and it will be easy to learn. Let's learn it.
[List of ingredients]
Yellow dough: pumpkin 220g, sugar 60g, yeast 3g and flour 300g.
White dough: 300g flour, 3g yeast, 60g sugar,150ml water.
[production steps]
1, pumpkin 220g, sliced and steamed in a pot;
2. Add 60 grams of sugar while it is hot and mash it into pumpkin paste. After cooling, add 3 grams of yeast;
3. Now mix the dough, 300 grams of flour, and mix the dough with pumpkin paste. This dough will be a little sticky, patiently knead for a while, and wake up for 30 minutes after kneading into a smooth dough;
4. Now knead the white dough: 300 grams of flour, 3 grams of yeast, 60 grams of sugar, 150 ml of water and flour. Knead it into a smooth dough and wake it up for 30 minutes.
5. When the pumpkin dough wakes up, roll it thin, roll it up with a rolling pin, cut it, sprinkle with dry flour and shake the noodles.
After finishing, pinch the noodles tightly and brush them with a layer of oil, which can prevent adhesion and make the taste more oily. Cut them into small pieces with the same size, put them in a plate and brush the surface with a layer of cooking oil.
6. The white dough has begun to wake up. After taking it out, continue to knead it. After kneading it into long strips, it will be divided into small doses of equal size.
First round, then roll out, with the top strip in the middle.
Fold in half, press it, roll it up, like a small pillow, put it in a steamer and wake it up for 40 minutes;
7, the volume is slightly larger, and now it can be steamed in the pot. The fire 10 minute, turn off the fire and stew for 2 minutes, and take out the pot. Wow, a chubby pot is very soft and fluffy.
Cut it open and have a look. It's so beautiful. There are golden noodles in the white steamed bread. It's really very distinctive, beautiful and delicious.
Today, let's make a burrito, which is the same as that sold outside. It won't be hard when it is cold. Let's get started!
[List of ingredients]
Dough: 300 grams of flour, 2 grams of salt, and 200 ml of warm water (60 degrees Celsius).
Crispy: 30g flour, 2g salt, spiced powder 1 g, 35g hot oil.
[production steps]
1, dough first: 300g of flour, 2g of salt, and 200ml of warm water (60 degrees Celsius). This dough will stick to your hands, so you don't need to knead it smoothly. Wake up after basic kneading10min; /kloc-come back after 0/0 minutes. It is very simple to knead it smoothly. Continue to wake up 1 hour;
2. Let's make pastry now: 30 grams of flour, 2 grams of salt, 5-spice powder 1 gram, and 35 grams of hot oil.
3. After waking up, we will sort it out a little and divide it into small doses, and then continue to knead it and round it.
Take out the dough that was originally rounded, roll it out, spread a layer of pastry on it, fold it in half, roll it thin at both ends, continue to fold it in half, roll it thin at one end and roll it up.
Then it is ok to close the circle, and it doesn't matter if the pastry flows out a little, because it will be rolled out later;
4. After everything is done, roll it from the first one, roll it into a bigger pancake, and roll it as big as possible, as long as your pot can fit;
5. Brush the pan or electric baking pan with oil, put in the bread, cover it and bake it for one minute, brush a layer of cooking oil and turn it over, cover it and bake it for 30 seconds, so that you can go out of the pot;
Today's cooking is not shortbread, so don't burn it for a long time. One and a half minutes is just right, very fast, and the burrito that won't be hard when it's cold is ready. Put in your favorite dishes.
Is it the same as what is sold outside? The taste of this cake is strong and soft, and it will not affect the taste when it is cooled.
[List of Ingredients] Flour, ham, eggs, yeast, baking powder, sugar, black sesame seeds and honey.
[production steps]
1, pour half a bowl of common flour, 5g of yeast, 3g of baking powder and10g of white sugar into the bowl, first add clear water to melt the yeast, then add water several times to mix the flour, and then knead the flour by hand after stirring.
Knead into smooth dough, then knead it into small strips and divide it into small doses of equal size.
Then rub it into long strips. When rubbing long strips, it is best to start rubbing from the cut surface, which will be easier;
2. Cover all the noodles and relax for 5 minutes. The relaxed noodles will continue to be kneaded into longer noodles, which are about 3 times longer than the ham sausage.
3. Now we start to wrap the ham. When wrapping it, we don't need to wrap it too close. The beginning is tilted around, and then the ending is slightly pressed.
4. Place the rolled ham sausage on the steaming cloth, and cover it with a lid. It will make hair 1 hour;
1, put 1 eggs in the bowl, and separate the egg whites and yolks for later use. The surface of the baked ham sausage roll will be whiter, and the volume will be slightly larger. Brush a layer of egg yolk liquid gently on the baked noodle roll, and sprinkle with black sesame seeds for a little embellishment. At this time, it will look very beautiful, with both egg yolk and sesame seeds.
6. Ok, steam on fire, cover it and steam on high fire for 15 minutes, then turn off the fire and stew for 3 minutes. The fat ham roll is ready, and it will be frozen in the refrigerator after a little cooling, so it will not go bad for half a year, and it is very convenient to eat without thawing.
Chinese pastry embryo with western ham, it doesn't taste too fragrant. Gently press it, and a very soft and delicious Shanghai ham roll is ready. It's simple and easy to use!
Flower rolls are a kind of classic home-cooked pasta. Traditional flower rolls are naturally steamed. We don't steam them today. Today, I will teach you a particularly simple method. It is not difficult, and it doesn't need a steamer. It saves half the time than usual to make dough, and it is easy to make a pot of fragrant small flower rolls.
Moreover, unlike ordinary rolls, this roll is crispy at the bottom and soft inside, which is more fragrant than ordinary rolls. Everyone can eat a pot. Eating such rolls feels like eating crispy buns, which is rich and delicious, more delicious than steaming, and simple to make.
Can it be cooked by frying alone? There are also some tips. Don't fry the oil roll too big. Add water in the frying process, and steam the steamed buns with steam until they are cooked. When they are out of the pan, the bottom is crisp and delicious.
[List of Ingredients] 300g of flour, 2g of sugar, 3g of yeast, warm water 1 70ml, 1 chopped green onion,1root carrot.
[production steps]
1, dough first, 300 grams of flour, 2 grams of sugar, 3 grams of yeast, warm water 170 ml, adding a little sugar mainly to promote fermentation;
2. Knead the dough, knead it into a smooth dough with moderate hardness, and wake it up to twice the size;
3. Cut a handful of chopped green onion.
Cut another carrot and dice it, or use ham instead;
4. After the dough is proofed, rub and exhaust it first.
Then roll out the thin roll and roll it into a rectangular piece;
5, brush a layer of cooked oil, sprinkle a little salt, diced carrots, chopped green onion, roll up;
6. Tidy it up and divide it into small doses. Now let's make today's small flower roll shape. One chopstick is pressed from the middle, and the two ends are gently elongated. Be careful not to break it. Twist it twice like a twist, and the green embryo will be ready.
7. Brush the pan with oil, put in the flower roll, cover it and wake it up for 30 minutes. The volume is slightly larger;
8. Cover the lid and fry for 5 minutes with low fire. Let's take a look. Not only is the volume swollen, but the bottom is golden and crisp. At this time, add half a bowl of water, drain the water with low fire, and continue to simmer for 5 minutes before taking out the pot.
The fragrant fried small flower roll is ready.
The bottom is crispy. Let's listen to the sound first, and then look at the place outside the bottom. It is as soft as steamed, but this flower roll tastes richer. Because it is fried, the flower roll is not only soft and palatable, but also brown and crispy, which has a unique flavor.