For breakfast, I am especially love, not only like to eat, but also like to do it yourself. So at home on the study of a variety of outside the sale of some food, found at home to do is also easy to complete, the taste than outside the sale of even better.
Here we take a look at the week's breakfast, each of which I have done at home Oh, the flavor is really great. The first thing you need to do is to make sure that you have a good idea of what you're getting into and what you're doing!
This gold cake is steamed and then fried, the outer layer of crispy, soft layers, a mouthful of sweet red beans.
? Ingredients list ?
200 grams of red beans 80 grams of sugar 1 egg
400 grams of gluten flour 3 grams of sugar 4 grams of yeast 230 grams of milk
? How to make it ?
1, first of all, to soak the beans, 200 grams of red beans in advance with water soaked overnight, soaked beans become much larger, but also easier to cook.
2, first drained water, and then poured into the rice cooker to cook, add water over the end of the red beans and then cover the lid and press the cook button on the line, after cooking and then simmer for 30 minutes.
3, open the lid when the red beans are also cooked, there is no water inside, scooped out and loaded into a large bowl, add 80 grams of sugar mashed into the puree while hot, try to mash a little more delicate, such as this can be put aside first.
4, then come to the pasta, 400 grams of gluten-free flour, 3 grams of sugar, 4 grams of yeast, mix well and add 230 grams of milk, stirred into a flocculent, and then began to knead, the basic kneading into a dough, and then covered with a 10-minute wake-up call.
5, then continue to knead the dough, knead the dough light and kneading fine, and then divided into two parts, one 400 grams, one 200 grams. Knead the 400 grams of dough first, then cover with plastic wrap and let rise for 10 minutes.
6, then knead the smaller dough, knead smooth and then roll long, and then flatten with the palm of your hand with a rolling pin, rolled into a rectangular piece of dough can be, the surface and then smeared with our good red bean paste, all over the spread and then spread evenly.
6, and then rolled up from one end, rolled up and then slightly organized on both sides, irregular can be cut off.
7, then take out the big dough, sprinkle some dry flour and roll it out directly into a larger round cake. Then put the red bean filling in the center.
Wrap it up like a bun, pinch it tightly at the end and then straighten it out, and gently roll it out with a rolling pin a few times to make it more compact.
8, then the bowl into an egg yolk, stirred after the brush to the surface of the cake, and then sprinkle white sesame seeds, with the palm of the hand pressure after the embryo is done.
9, into the steamer in the wake up to 1.5 times the size of the pot, and then the water on the pot to steam, high heat for 15 minutes, turn off the fire and then simmer for 3 minutes to get out of the pot, fat cakes are ready, very soft.
10, then start a pot of oil, oil temperature 5 into the heat into the pastry, medium-low heat slowly fry, the surface can be used to spoon pouring oil way.
11, fried to one side of the golden brown and then turn the other side, until fried to both sides of the golden brown crispy can be out of the pan.
Our gold cake is ready, after frying the color is very nice, but also more fragrant, we cut to see, inside the red bean filling are layer by layer, layered good-looking.
Eat sweet and savory, there is a strong red bean flavor and milk flavor, the taste is particularly delicious, although it is deep-fried, but does not absorb oil at all, the outside layer is burnt and crunchy, the inside are very soft and sweet
And eat a drop of oil are not, and will not feel greasy.
Corn cakes, this practice today is also considered a coarse grain fine work, the texture is burnt on the outside and tender on the inside, more delicate, eat very fragrant.
? The list of ingredients ?
150 grams of cornmeal 200 grams of boiling water 5 grams of yeast 5 grams of salt 350 grams of warm water 320 grams of flour chopped scallions
? Steps to make ?
1, 150 grams of cornmeal with 200 grams of boiling water blanched, boiling water blanched cornmeal taste more delicate, eaten without the feeling of roughness, stirred into the particles after a little bit of time.
2, warm state, add 5 grams of yeast, 5 grams of salt, 350 grams of warm water, 320 grams of flour, stirred into a fine batter, this batter is relatively thin, probably is the state of the flow, such as this can be, covered with a lid to ferment to 2 times the size.
3, now the temperature is particularly easy to get up, about 1 hour less than the appearance of a good batter surface has a lot of air holes, and the volume has become larger and fluffy, first use chopsticks to stir the exhaust.
4, and then wash some small onions, like to eat sweet can be replaced by red dates and raisins, washed and cut directly into the onion on the line.
5, and then poured into the batter inside continue to stir evenly, fully exhaust the large air holes in order to avoid the collapse of the cake.
6, preheat the electric cake pan and brush with oil, pour in the batter, use a spatula to spread evenly and then brush the surface with a layer of oil.
7, and then cover the lid on medium-low heat for 5 minutes, open the lid and then give it a flip, continue to cook for 5 minutes on the cooked, press with a spatula, fluffy can spring back on the pan.
8, the rest of the batter is the same method of cooking, open the lid on the smell of flavor, strong cornmeal flavor and scallion flavor, really too tempting.
Cut into small pieces can be opened, the scallion overflowing particularly appetizing, the outer layer is crispy, inside is soft and delicate, although the addition of cornmeal, but do not eat out of the rough texture, the coarse grain fine work, good-looking and delicious, and the practice is also super simple.
Rice skin, looks and Liangpi Er is very similar, but the taste is not only Q elastic strength, but also with a little bit of glutinous, than Liangpi Er seems to be better. It can be served cold or as a soup noodle.
? Ingredients list ?
1000 grams of aged rice 600 grams of water 1200 milliliters of boiling water 30 grams of starch water chopped scallions
? Preparation steps ?
1, first to soak the rice, 1000 grams of rice with water to clean first, the variety of rice we can use to put two or three years of aged rice, or early indica rice and late indica rice, this kind of rice to do out of the rice skin is not sticky, suitable for making rice skin. Then add water and soak again overnight.
2, soak until the rice gently pinch on the broken can be, and then drain the water and pour into the wall-breaking machine, and then add 600 grams of water to beat into the rice pulp, more than two times, into a delicate no particles of rice pulp.
3, and then poured out after the preparation of boiling water scalding pulp, this step is the key to the success of the rice skin, scalding pulp out of the rice skin more powerful chewy. According to a catty of rice paste 300 ml of boiling water to add, I a **** added 1200 ml.
4, while pouring and stirring, be sure to add slowly, if you pour it all at once, the rice paste will be hot and cooked, there will be lumps, so that the rice will be made out of the green.
5, rice paste hot and then add 30 grams of starch water mix, a small amount of starch can make the rice skin more translucent.
6, then find a plate, brush the bottom with oil and scoop a spoonful of rice paste, then put it into a pot of boiling water, gently shaking the bottom to set the shape.
7, cover the lid and steam on high heat for 3 minutes, bulging large bubbles of rice skin is cooked.
8, take it out and put it in a bowl of cool water to cool down, brush a thin layer of oil on the surface and then use a stick to turn it around on the side, then the rice skin will be easily torn off.
9, I prepared two plates, one put in cold water to cool down when put another into the steam, so do it faster, our rice skin is done.
I here is 6 pounds of rice paste, a **** do so much rice skin, thin and thick rice skin I do half.
10 first to cut thin, cut into strips used to cold and boiled are very good, grab a handful of rice skin into a bowl, dripping with a good sauce.
After mixing well, you can eat, spicy and smooth, there is a hint of glutinous texture, more delicious than the Liangpi child seems to be oh.
11, another practice is to cook hot rice, pot on their favorite base, boil boil into the flavor of the rice put in the hot, turn off the fire sprinkled with small onions, is a bowl of hot soup noodles.
This method to make out of the egg pancake, really especially delicious, cooking out of the cake each can drum up a big bubble, and the pancake is also thin and soft, wrapped with lettuce and ham, proper nutritional breakfast a, outside and the taste is better than outside.
All the ingredients you need to make this dish are the following The list of ingredients?
500 grams of gluten flour 3 grams of salt 1 gram of yeast 280 grams of water 10 grams of oil 1 egg A small handful of chopped green onions
A tablespoon of flour A tablespoon of hot oil A generous portion of lettuce A generous portion of ham and sausage Sauce
? How to make it ? 1, first of all, let's make flour, 500 grams of gluten flour, 3 grams of salt, 1 gram of yeast, mix well and add 280 grams of water. Egg pancake flour to and a little softer, the crust is too hard and not easy to bulge, stirred into the floury shape and add 10 grams of oil, and then kneading hands,, the basic kneading into a ball and then cover up and wake up for 10 minutes. 2, and then kneading will be a little easier, then knead smooth roll long, divided into 12 small doses. 3, and then each of the dosage again round, all done to find a plate, the bottom of the brush a little oil to prevent sticking, the dough children put in the surface of the surface of the light brush a little oil, and then covered with plastic wrap to wake up for 20 minutes, here to wake up is convenient for us to roll out the next step. 4, this time we do shortening, the bowl with a spoonful of flour, a spoonful of oil, mix into a thin shortening standby. 5, the dough is good to wake up and take one out, first with the palm of the hand pressure. Then use a rolling pin to roll out the dough directly, and spread a spoonful of shortening in the center. 6, and then began to fold the shortening package, and then gently pat the hand, the inside of the gas out. Then use a rolling pin to seal the ends, just roll it from the inside out. Folded again and wrapped up, like folding a quilt folded neatly, this technique is mainly to make our seal more tight, all done after the bottom of the plate and then brush the oil. 7, put the dough children in, the sealing side down, the surface and then brush some oil to lock the moisture, and then cover with plastic wrap and put in the refrigerator to wake up overnight, the next day just used for breakfast. 8, first cut some scallions, and then prepare a cup, into which to beat an egg, and then add a small handful of scallions, stirred and ready to use. 9, then the cutting board smeared with oil to prevent sticking, take out the good dough to roll out, rolling pin in the middle, first push forward, then pull back, and then change the direction, the same first to the two sides of the roll out, the sides do not push to the end in case of rolling out the broken, broken on the drums can not be up, rolled into a thin little bit of the big pancake, you can start cooking. 10, preheat the pan and brush the oil, cook on medium-low heat, the bottom of the stereotypes immediately turn over and cook the other side, both sides of the stereotypes after the small bubbles slowly come out, and then diligently turn over the face of the pancake on the bulge. 11, and then gently press with chopsticks, so that the four corners can be bulging, this cake is now bulging like a balloon. 12, use chopsticks to rub the crust and fill it with beaten eggs, a cake, an egg, egg pouring in and then turn it over, and cook it until the egg is solidified, then you can get out of the pan. Our egg pancake is ready, brush with your favorite sauce, put lettuce and ham, roll up and you can start. A cake is a hearty breakfast, and the crust is very thin and soft, the taste is more delicious than the outside sales Oh, learned never have to go out to buy. Pure handmade raw materials made of potato flour, without any additives, certainly better than the outside to buy too much to eat, eat strong, smooth and sticky, whether it is boiled or fried are delicious Oh. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. 10 pounds of potatoes ? Preparation steps ? 1, 10 pounds of fresh potatoes with water to clean, peeled and put into the water to soak, to avoid oxidation and blackening. 2, then prepare a scrubber, all the potatoes rubbed into fine mashed potatoes, the home has a wall-breaking machine can also be directly sliced with water to beat, more simple and trouble-free. 3, all good after rubbing like this can be la, repeatedly scrubbing the inside of the starch are washed out, and then poured out filtered again, with gauze to the residue package up, and add water repeatedly rubbing cleaning until the wash does not come out of the starch can be. 4, wash the starch water precipitation overnight, the next day the water and starch is completely layered. 5, the top of the water directly poured out, the following white is potato starch, scooped out and put directly under the sun to dry, big sun one or two sun is enough. Feeling too troublesome to do it yourself, you can directly buy potato starch, the following operation is the same. 6, completely sun-dried and then poured into the wall-breaker into a fine powder, this is what we usually buy outside the potato starch. 7, we then use it to do handmade potato flour, bowl add 100 grams of potato starch, 2 grams of salt, 180 grams of cold water, mix well and then pour 600 grams of boiling water, continue to mix well mature gravy, and then add 1100 grams of potato starch in stages. 8, feel bad to knead too much hand on a small number of times add a little bit of dry powder, mix well and then knead on the hand, knead into a smooth delicate soft dough can be, this dough pulling is stretching. 9, divided into small portions and loaded into the noodle machine on the inside, and then at the same time ready to boil hot water, do not boil, boil until slightly open gas on the line, and then the machine pressed out of the vermicelli directly into the pot to cook. 10, medium-low heat to cook until the noodles are shaped open high heat to cook cook, all floating up and quickly removed to cool water to cool down, our potato noodles are ready. 11, strong and smooth, completely not rotten Oh, eat not finished can be put into the bag vacuum preservation, want to eat at any time to cook, and outside the sale of potato flour exactly the same. 12, tomato soup inside another piece of hot pot base to boil and add potato flour, and finally hot a few small green vegetables, a pot of fragrant casserole potato flour is ready, QQ popping, spicy and addictive, do it yourself at home clean and rest assured that a time to eat to the ultra-satisfaction. For the southerners I, the package is really too difficult, every package is suffering, forced package together feeling, and in the morning is not want to challenge pinch fold flower. So I thought to do not have to pinch the pleated flower of the lazy frying bag, as long as it rounded the mouth on the good, instantly feel the time to save half, do not have difficulty at all oh. ? The list of ingredients ? 500 grams of gluten-free flour 2 grams of salt 5 grams of baking powder 5 grams of yeast 250 grams of water 1 small pepper 300 grams of pork Onion Ginger Garlic Salt Sugar Soy sauce soy sauce Oil Pepper ? Steps to make ? 1, first of all, 500 grams of flour, 2 grams of salt, 5 grams of baking powder, 5 grams of yeast, to do this fried buns with a little baking powder buns skin will be more fluffy. 2, mix well and then pour 250 grams of water, stirred into a large noodle flocculent hand kneading. Knead into a smooth dough, try to knead for a while, knead until the dough is very soft and smooth, knead the dough the more smooth to do out of the shengjianbao also the more smooth, more fluffy and delicate texture. 3. Cover with plastic wrap and start fermenting. 4, add a small handful of peppercorns in the bowl, and then pour 200 grams of boiling water, soak out the flavor of peppercorns, and then fish out the peppercorns is peppercorn water. 5, a piece of pork, clean and scrape off the skin first, and then cut into large pieces, cut and loaded into the cooking machine to grind meat, beat the meat into a stuffing and then poured out. 6, add green onions, ginger, garlic, salt, sugar, soy sauce, soy sauce, oil, pepper to taste. Stir evenly and then add the pepper water three times, clockwise, stirring constantly, stirring vigorously, each time completely absorbed and then continue to add, directly all absorbed on it, the meat mixture is ready. The temperature is relatively high recently, the meat stuffing is put in the refrigerator first. 7, the dough is fermented to 2 times the size of the finger dipped in flour and poked a little without rebound is fermented. It is full of honeycomb, remove it to a cutting board and continue kneading, knead for another 10 minutes and then cover and let rise for 10 minutes. 8, then rolled into long strips divided into 20g a dosage, first of all, each area of the word are rolled round, and then covered with plastic wrap to prevent air drying. It is not recommended to make the buns particularly large, will collapse and not full, 20g a dosage size is more appropriate. 9, then take out a dosage, with the palm of your hand after flattening slightly thinner, and then scoop a spoonful of meat filling put in the middle of the package like a bun, the mouth should be tightened. 10, do not have to be as serious as a bun. On the mouth can be closed up without revealing the filling on the line. All wrapped up after our shengjianbao raw billet is ready. 11, then the pan brush oil, oil can be a little more, the small packets of code one by one in the frying pan inside, cover the lid to continue to wake up for 20 minutes a pound of flour a **** do 2 pots of buns. 12, can not eat the end of the freezer to save, the plate sprinkled with dry flour to prevent sticking, and then put the rest of the buns in, covered with plastic wrap to wake up until the volume of 1.5 times the size. The buns will be light and fluffy when they are ready, so you can put them directly into the freezer to store. The next time you eat directly out of the steam or fried can be. 13, this time the pan of the buns also wake up well. Sprinkle black sesame seeds and open fire to fry, first with medium heat, about 2 minutes of frying the bottom will become charred! This time then pour into a small bowl of hot water, and then cover the small fire smothered, smothered a just seven or eight minutes, quickly open the lid sprinkled with chopped scallions, continue to cover the smothered for 2 minutes, turn off the fire do not immediately open the lid simmering for 2 ~ 3 minutes and then open! Sizzling lazy frying bag is ready, the color is really too good, right. The round and bulbous look particularly appetizing, although there are two accidentally collapsed, but does not affect the value and taste at all. The bottom is completely burnt and crispy, the meat is tender and juicy, much more delicious than the ones sold outside. The rice cakes are sweet and soft, with a hint of rice flavor and sweetness than steamed buns, and they come out quite fluffy and tasty, so they are very suitable for breakfast. ? The list of ingredients ? 800g of rice, 340g of warm water, 160g of sugar, 120g of flour, 5g of yeast ? Preparation steps ? 1, here is 800 grams of rice, first wash with water, you can wash a few times, then add water soak for 3 hours, you can also soak a good night in advance, the next day up and directly to do; 2, rice soak well after the first pour out of the inside of the water, and then added directly to the cooking machine, and then added to the 340 grams of lukewarm water, the cooking machine is relatively small, divided into a few times to beat, stirred into a fine rice paste on it; 3, after a good fight and then poured into the bowl to come, and then add 160 grams of sugar, 120 grams of flour and 5 grams of yeast, use chopsticks to fully mix well; 4, because of the different water absorbency of the flour, if the mixing of the batter is too dry on the addition of a little bit of lukewarm water, too thin on the amount of flour, the state of stirring of a good batter is a delicate flow, the drip can be seen traces of a good, good, and good, and good. The drop can be seen when the trace but will quickly disappear, like this degree can be; 5, this glass bowl is a little small, I replaced a larger bowl, and then covered with plastic wrap and placed in a warm place to ferment to the original volume of double; 6, the recent temperature is okay, about an hour and a half on the hair good, tear off the plastic wrap when you can see a lot of big bubbles, then we must use chopsticks to stir the exhaust again, so that the steamed rice cakes will not be easy to collapse; 7, and then prepare the mold, I used a small paper cup, if you do not have a home you can directly use a small bowl, and then poured into the batter eight full, this day to do more, and some of the leftover I poured directly into the rectangular molds; 8, all the poured into the can be on the pot, cold water on the pot, water boiling remember when, 45 minutes on high heat, turn off the fire and then simmer for 5 minutes out of the pot, our cake is steamed. Uncovered can smell the thick rice flavor, eat up soft and sticky, super Q bullet. The color is white, and there is no sign of collapse. After cooling, you can eat, sweet and savory, not dry and not sticky, pure rice milled rice paste, added yeast is more conducive to digestion, adults and children will like.
All the ingredients you need to make this product are the same as the ones you use to make your own food.