Spontaneous flour can be convenient and fast, without technology, and everyone can become a pastry chef. Its convenience lies in that flour can be made into various high, medium and low-grade flour products by adding appropriate amount of water, which can be steamed, branded and fried. Steamed steamed bread, steamed buns, flower rolls, bean paste buns, sesame cakes, fried dough sticks and western-style pizza can also be made. However, due to its own characteristics (that is, it is suitable for making fermented products), self-raising flour can't make jiaozi and noodles, because it produces gas during making, which will damage gluten, thus leading to jiaozi's peeling and cross-section.
Method for making carrot steamed bread
1. Pour the self-raising flour into a container, mix the dough with warm water, and set aside for more than 20 minutes (it is best to cover the basin tightly with a wet cloth to prevent the surface from drying).
2. Ready-made meat stuffing, prepared with ginger, soy sauce, sesame oil, cooking wine and white pepper.
3. Wash the shallots and chop them into pieces; After washing the carrot surface, scrape the skin clean and then shred it.
4. Put all the main ingredients in order: pork stuffing-chives-shredded carrots, and add a proper amount of salt to make stuffing.
5. Proofread the dough and knead it again and again to make it fluffy and porous.
6. Take out the dough, knead it into long strips, make preparations, roll it into dough with thick middle and thin sides, and wrap it with stuffing.
7. Leave the wrapped buns for 10- 15 minutes, then wake them up again and steam them.
8. Add cold water to the steamer, brush a layer of cooking oil on the steamer (to prevent the steamed bread from sticking to each other), and pay attention to the interval when placing.
9. When firing, turn down the fire first, and then steam for 20 minutes on medium fire.
The practice of barbecued pork buns
1. The choice of meat is very important and will affect the taste. It is recommended to choose pork neck or lean tenderloin. Divide the pork into several pieces, spread the barbecued pork sauce evenly, and marinate in the refrigerator for at least 4 hours, preferably overnight. In the meantime, take out the meat and do a "massage" to make the sauce penetrate into the meat better.
2. I use the microwave oven with the function of "combined barbecue" to cook, or I can bake it directly in the oven. The temperature setting is about 170- 180 degrees. Depending on the size of the meat, the baking time varies from 15 to 20 minutes, but remember to turn the meat once in the middle.
3. After the meat is cooked, take out the meat, coat it with Spock sauce and bake it in the oven for 5 minutes.
4. The roasted barbecued pork can be eaten directly, and of course it can also be made into barbecued pork buns.
It is very easy to make barbecued pork buns with self-raising flour. Knead self-raising flour into dough with warm water and cold water, and stir it at room temperature for about 30-45 minutes. In short, the dough is fermented to twice its original size.
6. When making noodles, you can prepare barbecued pork stuffing. Dice the barbecued pork, then add a little barbecued pork sauce and mix well. The barbecued pork bun will have barbecued pork juice and taste better.
7. Cut the fermented dough evenly into dough and roll it into a round dough. The thickness of dough is similar to that of steamed stuffed bun. Then wrap it in barbecued pork.
8. Put the wrapped barbecued pork steamed bread into a steamer, cover it and wake it for 20 minutes for secondary fermentation.
9. Before steaming steamed bread, scissors cut a cross on the barbecued pork bun and steam it. It will be cooked in about 10 minutes after the water is boiled.