materials: 1, 7/8 cups of water 2, 1 tablespoon of vegetable oil

3, 1 teaspoon of salt 4, 1/3 cup of sugar

5, 1 teaspoon of milk powder+half a spoon 6, 3 cups of refined flour +1/4 cup

7, 1 teaspoon of baking powder+1/2.

4. Put half the pineapple in the hollow in the middle of the bread dough, and put half when it is baked. Coat the side with egg yolk. Bake in 2 minutes.

4. preheat the oven to 175 degrees. Bake in the middle for 18-2 minutes. Oil should be put on the baking tray.

5. Put the cream into a fresh-keeping bag and cut a small hole. Just decorate it.

making PIZZA (8 inches)

1. crust material (8-inch pizza plate):

1. 2g of dry yeast (2/3 tsp), 9ml of warm water, 15g of medium gluten flour, 1/2 tsp of sugar and 1/4 tsp of salad oil

. However, PIZZA dough is not as exquisite as bread, and it is ok to add oil at the beginning.

3. Knead the dough with oil, cover it with plastic wrap and put it aside for fermentation. (You can also put it in the microwave oven and put a cup of boiling water in it to generate hot air and moisture to help fermentation)

Second, PIZZA juice.

1. ingredients of PIZZA juice: 1/4 onion, 3 cloves of garlic (onion and garlic can be increased or decreased as you like, 8g of salad oil, 2 tablespoons of tomato sauce, 3 tablespoons of water

1/2 tablespoons of sugar, 1/8 tsp of salt, 1/4 tsp of black pepper and 1/2 tsp of oregano (PIZZA grass) (if not, don't add it. Add all the tomato sauce, water, sugar, salt, black pepper and PIZZA grass, and turn off the fire to make PIZZA juice

(for convenience, I occasionally mix all the ingredients except onion and garlic in advance and add them when I add them)

4. These are the materials to be added to the PIZZA crust (shredded mozzarella cheese). Sweet corn kernels (you can add whatever you like, and you can control how much by yourself. These are more casual

5. Take out the dough, round it, and put it on the PIZZA plate to relax for 1 minutes

6. When the dough is relaxed, push it by hand until it is pushed onto the pizza plate and becomes a cake. Pay a little attention to the side, and push it up. Punch holes in it with toothpicks.

7. When PIZZA juice is applied to the bread, the edges will not be applied. After wiping, spread some shredded cheese, about 1-15 grams. (There are only a few in the picture, but they are not finished.)

8. All the prepared materials are spread on the crust except the remaining shredded cheese. Brush the edge of the crust with egg liquid

9. Preheat the PIZZA in the oven for 2 degrees, put it in the middle and lower layers of the oven, heat it for 15 minutes, take it out, spread the remaining cheese shreds, put it in the oven for about 5 minutes, and the cheese shreds will be melted.)

1. Assorted seafood pizza

Materials

1. 1 portion of this crust 2. 3g of optional seafood is arranged on the crust. Baking.

2. Hawaiian pizza

1. Basic crust 2. Basic pizza juice 1. 3. American ham slices 1g

4. Pineapple slices 6. 5. Green pepper 4g. 6. Cheese shreds 16g

1. Make holes in the dough, spread pizza juice, and leave the edges uncoated.

3. Chicken shredded hibiscus pizza

Material

1, basic cake crust 1, basic pizza juice 1, chicken breast 1g

4, mushroom 5g, egg 2+pea, corn, carrot 5g+salt+monosodium glutamate+black pepper 1g each. Bake. < !

5. Strawberry jam

1. Material: strawberry-6g, maltose -15g, refined sugar-12g

lemon-1 {it is recommended to buy imported lemon, which tastes pure, 7-8 yuan a catty}

2. Practice: 1. Wash the lemon and tie out the juice for later use.

2. After strawberry is washed and pedicled, it is wiped dry, put into an acid-resistant container and added with fine sand sugar.

3. Gently stir strawberries and sand ponds with a rubber scraper to make them fully mixed.

4, let the practice 3 stand for 3-6 minutes, at this time, the sugar will be completely dissolved, and the strawberries will also release natural pectin.

5. Pour the method 4 into the acid-resistant fruit, first add lemon juice and boil it over medium heat, then turn to low heat and add maltose to continue cooking, stir it with a wooden spoon while cooking, and cook until the sauce is thick, which is the mellow jam with strawberry seeds.

Remarks: 1. If white foam is produced during boiling, it can be fished out with a spoon.

VI. Portuguese egg tart

I. Material:

A. Tare material: 27g of low-gluten flour, 3g of high-gluten flour, 45g of ghee, 25g of flaked maqilin (which is vegetable butter), and about 15g of water (gradually added according to the hardness of dough, don't pour it all at once).

B. Water material for the egg tower: 21g of fresh cream, 165g of milk, 15g of low-gluten flour, 63g of fine sugar and 4 pieces of egg yolks

2. Making the tower skin:

1. Mixing high flour with low flour, ghee and water, and stirring into dough. Don't pour all the water in at once, add it gradually, and adjust the hardness of the dough with water until the dough surface is smooth and uniform. Wrap the dough with plastic wrap and relax for 2 minutes. 2. Wrap the flaky Ma Qilin tightly with plastic film and beat it with a walking pestle to make it thinner. Don't open the plastic film, roll Ma Qilin thin with a dough stick. The hardness of thin Ma Qilin should be basically the same as the hardness of dough. Take out Ma Qilin for later use.

3. Apply thin powder on the chopping board, and roll the loosened dough into a rectangle with a dough pressing stick. When rolling, roll the four corners outward, which makes it easier to roll the shape more evenly. The width of the rolled dough should be the same as that of Ma Qilin and the length should be three times that of Ma Qilin. Put Ma Qilin in the middle of the patch.

4. Fold the dough pieces on both sides to wrap Ma Qilin. Then pinch one end to death.

5. Press the dough piece from top to bottom with the palm of your hand from the pinched end. When you press the lower end, pinch this end to death. Roll the dough sheet long, fold it like a quilt, gently tap the surface of the dough sheet with a dough stick, and then roll it long.

6. Open the 4% folded dough sheet outward, gently tap the surface of the dough sheet with the dough pressing stick again, roll it into a rectangle, and then fold it again. This is the second 4% discount. After 4% off, wrap the dough tightly with plastic wrap and relax for 2 minutes.

7. Open the loosened dough sheet outward, gently tap it with a dough pressing stick, roll it into a rectangle, and then fold it three times.

8. roll out the three-fold dough sheet again, and roll it into a dough sheet with a thickness of .6CM, a width of 2CM and a length of 35-4CM. Use a wallpaper knife to cut off the extra edges for shaping.

9. Roll up the dough from the longer side.

1. wrap the rolled dough with plastic wrap and let it cool for 3 minutes to relax.

11. The loosened dough roll is cut into pieces with a thickness of about 1CM with a knife.

12. dip (11) in flour, and then put the flour-stained side up in the ungreased tower mold. Pinch it into the shape of a tower mold with two thumbs.

13. put the egg tower water (7-8% full) in the kneaded tower skin and bake it in the oven. The baking temperature is about 22 degrees Celsius for about fifteen minutes.

Third, the method of pouring water into the egg tower:

1. Put the whipped cream, milk, condensed milk and sugar in a small pot, heat it with low fire, stir it while heating, and leave the fire when the sugar melts, and let it cool slightly; Then add the egg yolk and stir well.

2. Sieve the flour, add (1) and mix well. Then the prepared egg tower water is filtered and poured into the tower skin.

Experience:

2. Be careful when wrapping oil, don't worry, and don't let Ma Qilin flow out. It's best not to make this snack when the weather is too hot, because Ma Qilin will become soft and easy to leak oil when it is covered with oil.

VII. ★ Soda biscuit ★

1. Materials

15g of low-gluten flour, 1g of salt, 1g of soda (salt and soda are rare, just a little tip of a spoon), 1/2 tablespoon of dry yeast (about 4.5g), 9ml (9g) of warm water and 25g of butter

. Mix with flour, soda and salt, and knead into dough

3. Knead the kneaded dough with butter (it was difficult to knead at first, and there was oil everywhere, but after 3 or 5 minutes, the butter was absorbed by the dough, so it was easy to knead) and knead into soft dough

5. Roll the dough into a thin dough with a rolling pin, and shape it with a biscuit impression (there is no model, so you can shape it freely). You can also print a circle with a small cover. Oh, let it play freely.)

6. Spread a thin layer of butter on the baking tray and arrange the printed biscuits on it. Add a little salt water and make it salty. Spray some salt water on the biscuit surface according to your preference (there is no watering can, you can gently wipe some with your hands. )

7. Leave it for 5-1 minutes to ferment

8. Preheat the oven for 24 degrees. Enter the oven, fire up and down, 24 degrees, the upper floor, about 1 minutes (power off can be used after coloring is satisfactory, and baking can be done with residual temperature)

VIII. Bread

1. Material: 1 tablespoon of dry yeast, 15 ml of warm water, 1 egg (15 g)

6 g of butter, 6 g of sugar and 1/2 of salt. Add sugar to butter, until the salt is loose (stir well, the color turns white),

add eggs, break up, mix well, add yeast water and mix well again

3. Mix flour and milk powder with the mixture in "2".

4. Because there is more water, the dough is very sticky, so use a rolling pin to stir it. Stir hard, it takes a lot of effort. Stir and stir until the dough is smooth.

5. Put it in a warm and humid place and ferment for about 1 hour.

6. Press the fermented dough gently by hand to exhaust the gas inside.

7. ferment again for about half an hour, and sort out the required bread shape according to your preference

8. spread a layer of butter on the baking tray or pad it with tin foil. Put the finished dough on a baking tray and ferment for about half an hour. The dough is fermented. (very important process)

9. Preheat the oven to 18 degrees, and fire it up and down for about 23 minutes (adjust the heat according to the skin color in the last few minutes)

1. Bake it in the oven until it's average, and the dough is already fat and full of baking trays

(If you don't be lazy, it will look much better)

9. Sushi < Do not boil vinegar, lest the acidity decrease.

2. Cooking method of sushi rice: soft and Q sushi rice can be cooked by eating rice and glutinous rice at a ratio of 1: 1, and the water consumption is one cup of rice to one cup of water, and if it exceeds five cups of rice, it will be reduced by 1/5 of the last cup of water

3. The ratio of rice to sushi vinegar: one bowl of rice+one tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio. )

Fourth, the stirring time of sushi rice and vinegar

1. The rice is cooked in an electric rice cooker for about 2 to 25 minutes.

2. Sushi rice must be stirred evenly, otherwise the rice without vinegar will become hard after being left for a long time. After being stirred evenly, it must be placed in a ventilated place or blown cold by an electric fan.

V. Preservation method of sushi rice

If sushi rice is left over, it can be covered with two clean and wet cloths, and the wet cloths touching the rice noodles should not be too wet, but slightly wet.

First, the basic method of ordinary sushi

First, prepare a small bowl next to it and put some vinegar. When cooking, touch your hands with some vinegar from time to time to keep your hands moist and get rice. Second, red fish such as tuna

should be cut obliquely, and the tendons should be cut off.

third, the practice of herring

herring usually buys a whole fish. And herring generally use "shiny fish" to describe them. Therefore, in order to keep their luster, they can't be washed with ordinary water but weak salt water. First, cut off the fish heads as shown in the figure to clean the internal organs and blood. Dry the water vapor and throw away the fish along the bones. Finally, just skim off the bones and leave the fish body.

peel off the skin of the fish from the head to the tail, and then grid the fish for soy sauce. Finally, slice it and put it on the rice ball.

Fourth, roll sushi

The shiny side of laver is the surface. Finally, try to arrange it into a cuboid shape

5. Rough roll sushi

Although it is a bit difficult, it is colorful and varied, making it a good choice for picnic lunch.

You can choose any materials you like, such as: mashed fish, sugar, wine-melted pigment, sliced mushrooms, boiled eggs, etc.

when rolling, put a whole piece of laver along it, leaving a 3 cm blank on the opposite side of the laver, and spread a thick layer of rice. Then put the prepared materials in the middle of the meal in order. In order to prevent the rolled process materials from falling off, always hold the materials with your fingers. Finally, cut it into 8 equal parts.

How to preserve sushi

1. It is not suitable to be placed in the sun and high temperature. 2. Sushi should be stored in a refrigerator with a temperature of 2 to 5 degrees, not in an ice cube. 3. Only suitable for the same day.

X. Qifeng cake (new)

Tools: 8-inch cake mold, electric egg beater, 2 egg beating pots and 1 spatula

Materials:

7g of egg yolk (about 4 egg yolks), 4g of orange juice (or milk), 3g of salad oil, 4g of sugar and 1g of low flour.

oven 19