Pie making
Ingredients: flour 1 kg, cold water 6 Liang, pork 1 kg, leek 5 Liang, sesame oil, peanut oil, chopped green onion, Jiang Mo, refined salt and monosodium glutamate.
Method:
1, mix the powder with cold water (add a little refined salt) and knead it evenly.
2. Chop pork into pieces, chop leeks, add chopped green onion, Jiang Mo, refined salt, monosodium glutamate, sesame oil, etc., and mix well to make stuffing.
3. Knead the dough into long strips, and make it into small doses every two. Press the dough flat, spread the meat, tighten the mouth of the dough, and press it into a circle by hand to open the cookies.
4. Heat a flat pan, pour oil on it, put the cookies in the pan, fry them repeatedly on both sides with slow fire, and cook them when they swell.
Carrot cake
Raw material formula (10) 450g of fine flour, 200g of white sugar, 250g of lard, 50g of diced pork fat, shredded radish15g of sesame15g of salted peanuts15g of red dates15g of peach kernels15g.
Production method
1. Filling: There are many kinds of stuffing, such as jujube paste, bean paste and ham. The general practice is to shred red dates, smash peanuts, peach kernels and sesame seeds into fine flour, and put them in a box with shredded white sugar and radish (no sugar in the northern taste).
2. Crispy: Pour 225 grams of flour into the basin, melt 18 grams of lard, pour into the basin, knead, and then divide into 5 parts. Put it in a basin and cover it with a wet cloth.
3. Skin-making: Pour 225g of flour into another basin, knead it with 30% melted lard, 70% warm water and boiled water, evenly plate it, divide it into 5 parts, and cover it with a wet cloth.
4. Forming and ripening: finally, both the crust and the crispy noodles are rolled into strips, each of which is pulled into two pieces, and then the crust is rolled out, and the crispy bread is rolled out into strips, which are repeatedly folded vertically and horizontally for three times, and then the stuffing is wrapped inside, made into a moon cake shape, and baked in a wok.
The product features soft and tender taste, sweet and salty blend and unique flavor.
Lemon cheese cake method
Dessert making-lemon cheese cake material: low-fat soft cheese 1 00g, low-fat cheese100g, 230ml of cream, 250ml of condensed milk, 2 tbsp of lemon juice, movable cake mold1piece.
Leather: wheat cake 10 block, 4 tbsp butter solution, 2 tbsp sugar.
Practice:
① Crush the wheat cake, add sugar and butter solution, mix well, place it in the cake mold for compaction, and then put it in the refrigerator for quick freezing to form a hard block.
② Put the low-fat soft cheese and low-fat cheese in a deep bowl, stir with an egg beater until the cheese is smooth, then add condensed milk and lemon juice, mix well and refrigerate.
③ Pour the cream into a deep bowl and stir with an egg beater until the cream is solid.
(4) Pour the cheese slurry into the cream, mix it gently, then pour it into the cake mold and freeze it in the refrigerator overnight until the cheese solidifies.
Know a little more
The container used for beating cream should be thoroughly washed to avoid residual water and oil, otherwise the cream will be diluted.
Beat the cream until it is fluffy. If you continue beating, the cream will melt.
Shredded chicken pancake
Raw material formula: 250g of white flour, 250g of clean chicken, 250g of cooked bamboo shoots100g of eggs, 750g of raw oil (consumption of 250g), sesame oil, white sugar, soy sauce, cooking wine, refined salt, monosodium glutamate, chopped green onion, Jiang Mo and appropriate amount of wet starch.
Production method: Cut the chicken into match stalks, put it in a bowl, add refined salt, monosodium glutamate and egg white, and then mix well with starch for sizing. Heat the wok, release a little oil, add chopped green onion and Jiang Mo, and the smell will burst out. Stir-fry shredded chicken, add chopped cooked shredded bamboo shoots, white sugar, cooking wine, soy sauce, monosodium glutamate and a little water, thicken with wet starch, pour sesame oil on it, spread it evenly, take it out and put it on a plate to cool, and then get the stuffing of the shredded chicken bamboo shoots and meat pot cake.
Pour the flour into a bowl, knock in the eggs, slowly add fire, while stirring the flour vigorously. When it becomes sticky, add a little cold water and mix well to form egg paste. Heat a flat pan, grease it, put the batter into it in batches, bake it on a low fire while turning it, spread it into a round dough with a diameter of 26 cm and a uniform thickness, put the shredded chicken in the center, wrap it into a rectangle with a length of 20 cm and a width of 13 cm, glue the edges with the batter, and bake it on both sides with a low fire to make a pot cake green embryo. Heat the wok, release the oil, when the oil temperature is 80%, put in the pot cake green embryo, fry it with medium fire, fry it until both sides of the pot cake are golden yellow, take it out, drain the oil, put it on the chopping board, pat it on the surface with a knife to make the stuffing cover the four corners, then cut it into small pieces, put it in a pot and eat it while it is hot.
Pot cakes are both salty and sweet, and can be determined according to each need. Salty ones can be filled with shredded pork, shrimp and bamboo shoots, while sweet ones can be filled with bean paste and jujube paste.
The method of jujube cake
Ingredients: 500 grams of yeast, appropriate amount of alkali, jujube 180 grams.
Method: ① Knead the leavened dough evenly with alkaline water, knead it into long strips, and pick it into a preparation. (2) Roll the agent into a long circle, take 4-5 jujubes, place them on one side of the long circle, fold the other side over the cover, press it tightly to form a lotus leaf-shaped jujube cake, and put a few more jujubes on the cake to enhance the appearance. You can also divide the medicine into two pieces, roll them round, one at the bottom, code dates on the edge of the cake, and cover the other, and pinch the edge to seal the circle. (3) simmering, boiling water, quick steaming15-20 minutes.
Corn tortilla practice
This is a traditional project of my family. Although it is not a very good thing, I also want to share it with you:
1, select ten ears of tender corn (as required), not too tender, and use CHA sub-CHA to make slurry;
2. Add one-third of white flour, too much to cover up the taste of corn, and then add a proper amount of water to make a paste;
3, be sure to add some chopped green onion, aroma, a little pepper noodles, salt, three eggs;
4. Heat the pan and put the right amount of oil, spread the corn paste, and turn it over when one side is 78% ripe. Be careful not to spread it. After the second side is cooked, take it out of the pot;
5, a bowl of soup (egg red, seaweed and melon slices can be), a bowl of sauce (slightly spicy pepper), a little onion;
6. What are you waiting for?
Chopped pork pancake,
Raw materials:
1. Indian pancakes can be found everywhere in Westerners' supermarkets. (PITA is a good brand) Pay attention to the thin, soft and hollow one. After everything is halved, it can be easily divided into two pieces and can be filled with meat. Neither too thick nor too thin can be divided into two pieces.
2. Pork stuffing, chives and ginger
Practice:
A certain amount of minced meat, chopped onions, the more fragrant, a small amount of Jiang Mo, a certain amount of salt, a small amount of soy sauce, and marinate for a while.
Cut the cake into two and a half months with a knife. Because the cake is hollow and easy to separate, fill in the marinated meat stuffing, gently squeeze it to make the meat stuffing evenly distributed, and fill all the meat stuffing into the half-moon cake according to this method.
Heat the pan, put a little oil in it, and fry the cake until it is brown on medium heat. Pay attention to turning it over frequently to ensure even heating.
Features: Because the cake is very thin, the fried cake is tender outside, and the meat stuffing and chopped green onion are particularly fragrant. Moreover, the raw materials are simple, and no dough is needed. Pancakes with clear porridge and side dishes with porridge are fun in summer!
You su huo Shao
Raw materials:
Flour1500g, peanut oil 300g, baking powder 30g, and salt.
Method:
1 Pour 700g of flour into a container, add 300ml of 80-degree hot water, make instant noodles, and cool.
2 Mix 650g of flour with baking powder, add 320g of water, make dough, and knead until the surface is smooth and not sticky.
3. Heat the pan, add peanut oil, pour in150g flour when the oil smokes, stir with chopsticks, fry until golden brown, and drain the oil.
Mix the hot noodles and the hair noodles together, knead them evenly, roll them into rectangular thin slices, spread them with crisp oil, sprinkle with refined salt, roll them into a tube shape, add 30 doses, flatten them one by one and roll them into round cakes.
5 control the oven temperature at 300-350 degrees Fahrenheit, rub some oil on the baking tray, put the green body in the tray, put it in the middle of the oven, and bake for 15 to 20 minutes until the cake bulges and turns golden yellow.
Crispy sesame seed cake
1 Mix 400g of flour with 200ml of baking powder and water. To the same extent as above.
2 600 grams of flour, 600 grams of oil, salt and pepper powder, mix well, and knead into a crisp.
3 Press the water surface (1) flat. Wrap in pastry and roll into long slices. Roll it into long strips, put it into the agent, press it flat, and roll it into a small cake to become a cake blank.
4 The baking method is the same as above.
Pan-baked sesame seed cake is made by rolling the seeds under the water into rectangular pieces one by one, evenly spreading a layer of crispy noodles, then rolling them up from one side, waiting for a while, stretching them, holding both ends with one hand, rotating them into a spiral shape with the other hand, and then winding them into a pan-like shape with one end as the center, and pressing them slightly. The baking method is the same.
Fire in the wallet:
Warm water and soft noodles, (I added some oil, so the burnt skin is particularly crisp) wake up for more than ten minutes. Add the dough, roll the dough into a rectangular wrapper (preferably thinner) with a length of10cm and a width of 8.5cm, spread the stuffing with beef stuffing, eggs, Jiang Mo, a lot of minced onion (because I forgot to buy onions, which is brilliant), soy sauce, yellow sauce, monosodium glutamate, etc. (and pepper water must be put), and spread it into a strip on the wrapper.
Adzuki bean porridge: Because I like Doo very much, I put rice in the beans before they are cooked, so that the beans are not too rotten and taste particularly delicious.
I also put peanuts, walnuts and dates. Anyway, I put everything I can.
I'm still full after eating.
deep-fried?scallion?pancakes
A catty of flour is added with six or two waters, a little refined salt is well kneaded, and rolled into long strips and cut into agents. Chop shallots, mix well with salt and oil, flatten the flour, roll it into thin slices, add onion oil, roll it up, squeeze it from both ends, flatten it by hand, roll it thin, brush it with oil, and bake it in a pan.
The flour (ALL PURPOSE) is mixed with water, salt and eggs to make a thick batter. The thick degree is that when a spoonful is scooped up with a large spoon and then poured back into the batter basin, the batter slowly flows down.
Add oil 1 tablespoon in a flat-bottomed non-stick pan, and line it evenly, so that the pan is evenly oiled. Heat the oil pan to 60% heat on high fire, sprinkle a little chopped green onion, then immediately pour a spoonful of batter into the pan, sprinkle a little chopped green onion on top of the batter, and turn over one side of the small and medium-sized torches to fry the other side until it is cooked. Both sides should be fried golden and crispy. And so on, bake the cakes one by one.
pie
Ingredients: flour, pork (or beef), green onion, sesame oil, salt, soy sauce or yellow sauce.
Practice: A catty of flour is mixed with about half a catty of warm water, the meat is chopped, and chopped onions and seasonings are used to make stuffing. Stuffing
There are two methods: first, roll the dough into large pieces, spread the stuffing on it, roll it up into a round cake and roll it lightly with a rolling pin; The second is to make the noodles into a preparation, roll them into pieces and then roll them thin. When frying, brush some oil on both sides of the cake with a brush and cook it.
Clay oven rolls
Ingredients: flour, sesame, sesame sauce, salt and pepper, alkali.
Practice: cold weather can make warm water, and hot weather can make cold water and noodles. Seven-tenths of the unpolished dough is mixed with three-tenths of the unpolished dough and kneaded evenly. Mix sesame sauce with sesame oil, salt and pepper, roll it in the dough, then make it into equal pieces, press it flat with your hands, put less sesame sauce in the middle, wrap it around, wrap it into a circle, and then press it into small cakes. Brush the sesame seeds with water, and then gently roll them with a rolling pin. Bake it in a pan until it is half-cooked, and then bake it in the oven until it is golden yellow. Bake the sesame-free side first.
Omelette
First, mix the flour into paste with cold water, not too thick, or the cake will be too thick and not delicious.
Pour oil in a nonstick frying pan, heat it, pour in the batter, turn the pan to make the batter into a round cake, and knock in an egg.
Chop with a spatula, sprinkle with salt and chopped green onion. When both sides are golden yellow, sprinkle a little crushed powder on the egg side, add a little hot sauce to the one that likes spicy food, and fold the cake. Is it like an egg cake sold in the street? If it is wrapped in fried dough sticks or rice balls, it will be even better.
Soft, yellow, fragrant, fried radish cake
Rub the radish into shreds, add chopped green onion, flour, a little starch, an egg, salt, monosodium glutamate, spiced noodles, water, and put some shredded potatoes in it to make it softer and thinner. Heat the pan with some oil, scoop it in with a spoon, and spread it into a small cake. The fire should be low, and fry it until it is yellow. Slice the white radish into shreds, soak it in boiling water (people who like the spicy taste of radish are just fine), then chop it, and stir it evenly with the chopped ginger, chopped green onion and egg white salt (pepper and other seasonings can also be added, but I don't like to add too much seasoning to get the taste of radish), if you like,
Qiansi cake
Ingredients: an egg.
Some corn flour (just half a small bowl)
Small whitebait (that is, very small, white fish, available in the market)
One tomato
Squash or cucumber (half or half is enough)
Practice: 1. Cut tomatoes and cantaloupes or cucumbers into filaments, wash small whitebait and break eggs.
2. Put the corn flour into the egg liquid and stir it into a paste.
3. Add small whitebait, shredded tomatoes and shredded melons and mix well.
4. Pour a little oil into the pan (just cover the bottom of the pan, not too much), ignite and heat it.
5. Fill a spoonful of "thousand silk paste" with a rice spoon, pour it into the pot, smooth it slightly, fill another spoonful, and then … until it is all filled.
6. Cover the pot, and after a while, you can cook.
Puff pastry
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, so those who lose weight should eat as little as possible.
Northeast straw hat cake is also called gluten bread.
Proper amount of flour and soybean oil
Scrape the flour, add a little salt, synthesize neutral surface with warm water, and knead it into a glossy surface wake-up tape. Add two doses of flour agent, and roll it into thin slices by the method of digging. Put it into oil noodles (soybean oil and flour) by the method of stacking. After stacking, stretch it into strips from 1 head to the next instant noodles, put it on the other end and flatten it, making an oil cake pad, and roll it from the beginning.
Add some eggs and a little cooking oil to the dough and it will taste better.
2: First of all, the noodles are better, which mainly means that the gluten is higher, and the better the gluten, the stronger the cake; Secondly, there must be some tools, mainly to have a flat pot, preferably with a short edge, otherwise it is not good to put it up; The most important thing is to mix the dough: when mixing the dough, please pay attention to using cold water in summer, and add a little salt at the right time, not too much, just a little, and the dough should be slightly softer. Finally, when it is almost the same as the dough, add a little oil and knead it for a while to make the dough smooth. It takes a while to wake up, not too long, and it will take half an hour. When you wake up, make small pills. When you wake up for a while, you can roll them out. You should do them on a smooth place such as glass or iron sheet, put a layer of oil on them, roll them into an oval shape, and put them on a rolling pin and put them on a flat pan.
Practice of Pepper Egg Cake
First, cut seven peppers into granules, stir-fry them in a pan for a while, put some salt when frying, put them in a bowl for later use, then stir up four eggs, and put some seasoning in the eggs. After mixing, pour the fried peppers into the eggs, but don't stir them after pouring. Put a little oil in the hot pan, and when the oil is hot, pour the eggs with the peppers into the pan, and slowly pour them into the pan (twice if the pan is too small).
Beef cover cake
Use 3 kg of beef, select the upper brain part, slice it, tie the onion, soy sauce, star anise, nutmeg, Amomum villosum, dried hawthorn and dried longan, put it into about 5 liters of broth prepared with Meiji chicken essence, drop a little of any northern white wine on the beef slices, then put it into the pot, and keep it boiling with low fire after 2 hours with high fire 1 hour. Then find the pancake slices dried at home, put the shredded onion in a big spoon, dip them in the broth, code them on the cake, then take out some beef slices and pour the broth on them. This is the authentic beef cover cake.
The method of southern claw cake
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℃.
The method of sesame pumpkin pie
Ingredients: pumpkin, honey, flour, glutinous rice flour, bread crumbs, edible oil.
1, cut the pumpkin into pieces, remove the pulp, steam it, peel it and mash it, add honey, flour and glutinous rice flour, and serve.
Soft pumpkin dough. First, make a small dose, then press it into a small round cake and soak the bread crumbs evenly.
2, add oil in the pot, and fry the pumpkin pie until golden brown.
Ingredients: pumpkin, glutinous rice flour.
Ingredients: white sugar, sugar rice flour (white sugar and japonica rice are ground into powder together).
Practice: Peel the pumpkin, cut it into pieces, steam it, mash it, add glutinous rice flour and white sugar, then knead it into dough, first make it into a small dose, then press it into a small round cake, then dip it in a thin layer of sugar rice flour, and fry it in an oil pan until golden brown.
Pumpkin Pie
Ingredients: a 9-inch uncooked Pie shell.
Two eggs, broken and evenly scratched.
16 oz. of cooked, pink and sweet pumpkin meat.
A cup (about eight ounces) of brown sugar.
A teaspoon and a half of Cinnamon.
Half a teaspoon of salt.
Two spoonfuls of melted cream or margarine.
A glass of skim milk.
A teaspoon of vanilla liquid.
Half a teaspoon of Nutmeg (nutmeg powder)
Practice:
Heat the oven to 425 degrees Fahrenheit, stir all the ingredients evenly in a large pot, pour the mixed materials into the pie noodle holder on the baking tray, and bake the baking tray in the oven for 15 minutes. Lower the temperature of the oven to 350 degrees Fahrenheit, and continue baking for 45 minutes, or insert a knife into the center of the cake and take it out. There is no adhesion on the knife. Take the cake out of the oven and let it cool for a while, then cut it and eat it.
The filling method of bean paste: the pumpkin is seeded, washed, wrapped with plastic wrap, heated in microwave oven for about 10 minute (depending on the cooked pumpkin meat powder), and the pumpkin meat is scooped out with a spoon, and glutinous rice flour, powdered sugar and granulated sugar are added to synthesize dough, which is divided into small pieces, and then wrapped in bean paste to form a cake embryo. The surface of the cake embryo is carved with pumpkin pictographs and decorated with pumpkin skin, and the pumpkin can be steamed in a steamer for 4-5 minutes.
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℃.
Steam the pumpkin, grind it into mud, add glutinous rice flour (glutinous rice flour must be put while the pumpkin mud is hot), stir well, put less baking powder, and then you can wrap it! Roll the mixed pumpkin puree in dry glutinous rice flour and you can wrap it in your hand! Put a little bean paste in the middle, wrap it in a round shape, press it flat in the palm of your hand, and then fry it in an oil pan. It's soft and delicious after it's out. You must try it!
The method of potato cake
Beat the eggs evenly, add milk, and then add a little salt, sugar and vegetarian food (chicken essence is even better! )
Peel the steamed potatoes and crush them.
Add milk, eggs and flour and mix well.
Put the prototype of potato cake after adding flour (setting) into a pan and fry it. Remember to cook it with low fire, otherwise it will affect the color of potato cake.
The method of leek cake
I don't know if you like leek cakes. Anyway, I often cook them at home, and I usually cook a few pieces and get eaten. Here, I will introduce my method of making leek cakes to you. If there are any inaccuracies, please point them out. Thank you!
Ingredients: 2-3 pairs of leeks, 2-3 eggs, and 0.5kg of flour.
Practice: First, wash the leek and cut it into pieces, put flour into a container, beat in the eggs, then add the chopped leek, add appropriate amount of salt and chicken essence, and finally add water and stir constantly. Pay attention to put more water. After the above work is completed, put oil in a hot pan (it is best to use a pan, so I use a sharp-bottomed pan), and put as little oil as possible. When the oil is half hot, pour in an appropriate amount of batter. Then pour a few drops of oil on the bread, turn the bread over with the power of the shovel by the wrist (this is a technical job), and fry it for a while before you can get out of the pot. Wow, you can eat delicious leek cakes ...
The method of waffle
First of all, you need a special cookie jar for waffles. . .
The simplest-fresh milk waffle
About 10- 12 cakes.
125g cream
50 g sugar
1 packet of vanilla sugar
1 pinch of salt
4 eggs
250g flour
1 teaspoon baking powder
1/8- 1/4 liter butter milk (translated as buttermilk, it is actually thick milk, but please note that this is unsweetened. If you can't buy it, you can use milk powder+water. If there is sugar in milk powder, you should put less or no sugar. )
Mix the cream with sugar, salt and vanilla sugar and beat thoroughly. Beat in the eggs one by one and continue to beat well.
Sift the flour and baking powder, mix well, and then add the butter and milk. I just finished this thing, and there is not enough in the book. After adding about 200 grams of butter and milk, add 50 grams of fresh milk. I think the batter is thin enough. After beating well with an egg beater, it should be as yellow as a stick porridge. In addition, you can put a little essence in it according to your personal preference. Of course, I put my vanilla powder from most love ~ ~
Heat the cake pan and brush a little oil on it with a small brush.
Pour the batter into the cake pan, and sum up the amount of each time. I use my small spoon, one and a half spoons at a time, so I can pour a little less first, because this cake will swell after being heated. If it is poured too much, it will be difficult to clean up, but if it is less, five hearts will be short of weight.
Bake each cake for 4-6 minutes. After the cake expands, don't press the lid hard. Novices can lift the lid from time to time to observe and smell it. The room is filled with the fragrance of cream.