19 kinds of fancy pasta practices?

1, rose steamed buns: (sometimes between a few crusts smeared with a little oil, add a little salt, pepper and what not, like the flavor of the rolls, or layering)

2, pig trotters rolls: (the finer the better, the meat filling, but also available chicken.)

3, rolls:

4, all complete, to a group photo, a little wake up can be, and then on the pot steamed 10 to 15 minutes on the good, off the fire do not immediately open the lid, so the face will shrink back, wait two minutes and then open the lid, and then with a bowl of clams and winter melon soup, delicious.

5, homemade cake

Raw materials: 1000 grams of flour, 150 grams of peanut oil, salt 10 grams, 350 grams of warm water.

Process: warm water and noodles ----- rolling strips ----- under the extrusion (molasses more than 10 minutes) ----- molding ----- ripe.

Features: clear layers, golden color, loose but not loose, soft and fluffy.

Note: folding level to be uniform, rolling into shape to the appropriate force, ripe when the fire should be appropriate

6, wide vegetable cake

Raw materials: 500 grams of flour, vegetarian ham sausage one, a few vegetables, salt, 5 grams of baking powder, yeast 8 grams.

Process: warm water and flour - - trap system - - rolling - - molding - - mature.

Characteristics: Tender outside and inside, flavorful and fragrant, strong wheat flavor.

Note: Always cook the pancakes face down.

7, four happy steamed dumplings

Raw materials: 200 grams of flour, 25 grams of vegetarian ham and sausage, 250 grams of vegetarian meat stuffing,

vegetarian egg yolk, 25 grams of fungus, 25 grams of broccoli.

Process: and noodles (soup noodles) - under the extrusion - skin - filling - molding - ripe.

Features: colorful and fragrant, rich in nutrition, inspiring appetite.

Filling: soy sauce, mainly sesame oil (never put water), pepper, salt, high-fresh flavoring.

Note: a catty of noodles put 250 grams of water, after the water boils on the drawer steaming, steaming ten minutes can be, boiling water and noodles, a catty of noodles out of twenty pasta.

8, pie making

Raw materials: 500 grams of flour, 350 grams of warm water, 300 grams of vegetarian meat stuffing, 500 grams of vegetables, 25 grams of soy sauce, 10 grams of refined salt, 10 grams of ginger foam, 5 grams of vegetarian mushroom essence, pepper water, 15 grams of sesame oil.

Process: warm water and noodles --- pulling agent --- on the filling --- molding --- mature.

Holding point: outside burnt and inside tender, flavorful.

Note: Molasses for more than two hours after combining noodles with warm water.

9, shortcrust pastry

Raw materials: 500 grams of fabric, 100 grams of salad oil, 10 grams of vegetable foam, 5 grams of ginger, 350 grams of water.

Process: soft pastry --- warm water and noodles --- molding --- cooked.

Features: soft and crispy outside and inside, thin layers of cake, crispy and flavorful.

Note: The cake embryo should be wrapped tightly after folding, and the two hands should be even when rolling, so that the cake can bulge, not run out of gas, and be easy to mature when it is cooked. 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. The first thing you need to do is to make sure that you have a good understanding of the situation, and that you have a good idea of what you're doing.

10, the old side of the dumplings

Raw materials: vegetarian meat, soy sauce, pepper, oil, vegetarian high fresh, green vegetables at random.

Method: the vegetarian meat into mush, the pot is hot, put the oil, vegetarian meat filling stir fry a few times, and then into the soy sauce, ginger foam, cooking oil, pepper stirring until the vegetarian meat can be mature, and then into the favorite vegetables.

How to make dumplings: Mix the dough with water and knead it until it becomes slightly hard for 10 minutes, then roll it out into a round skin and wrap it with the filling.

Note: Dumplings are made with cold water and noodles.

11, hemp dumplings

Raw materials: 500 grams of rice noodles, 50 grams of hemp seeds, 50 grams of sugar, 20 grams of starch, 20 grams of Soda, 350 grams of cold water.

Making: the river rice flour poured into the basin, the starch rolled fine mixed together, and at the same time into the small Soda, sugar, add 200 grams of water and even into a hard dough, and good dough rubbing strips pulled into a small dose, will be wrapped into the dose of bean paste filling pinch into a round, uniformly dipped in a layer of hemp kernel, will be the oil boiled to 60 - 70 degrees can be deep-fried in the pot, floating surface is date red can be out of the pot.

Note: one or two sugar and into cold water and then and noodles

12, pumpkin cake

Raw materials: 200 grams of glutinous rice flour, 300 grams of net pumpkin, bean paste filling or (lotus paste filling) 200 grams of sugar 50 grams of custard 25 grams of oil, white sesame seeds moderate.

Method: Steam the pumpkin, mashed into a puree with glutinous rice flour, sugar, custard powder, salad oil, mixed well, kneaded until the dough, the dough under 25 grams of dough, flattened into the bean paste filling, pinched into a round cake billet dipped in white sesame seeds (standby).

How to make it: Heat a pan with oil and fry the pumpkin cakes on medium heat until both sides are golden brown.

Features: Soft, sweet and tasty.

13, chrysanthemum pastry

150 grams of flour, 50 grams of shortening, 20 grams of sugar, 70 grams of water, 300 grams of bean paste filling.

Method: the flour pick a ring-shaped dough nest, ghee, powdered sugar, water fully emulsified, into the dough nest kneaded into dough molasses 10 minutes. (250 grams of flour needs 125 grams of shortening)

Shortening: 100 grams of low gluten flour, 50 grams of shortening.

Practice: the shortening into the water and oil dough rolled into a rectangle, rolled up into a long strip, under every 25 grams of a dosage, flattened into the bean paste filling, pinched into a rounded strip with the cut side up on the baking tray 190 degrees, baking compensation about 15-16 minutes can be.

Features: beautiful shape, crispy texture, suitable for both young and old.

Note: Cold water and noodles need molasses more than two hours.

Baking: 220 degrees for the upper pan, 200 degrees for the lower pan, need to bake for 22 minutes, the temperature of the oven is 180 degrees

14, sugar shortcake

Raw materials: 500 grams of flour, yeast 1.5 money, baking powder 2 money, emulsifier a little bit of warm water, 100 grams of sugar, a little bit of oil, 50 grams of cooked sesame seeds, green and red threads of the right amount of sesame oil, a little bit of flour.

Method: Pour the flour on the board to pick a ring-shaped dough nest, with warm water will be the yeast, baking powder dissolved into the dough nest kneaded into the dough molasses for 10 minutes, sugar, oil flour, cooked sesame seeds, green and red threads, sesame oil mixed into the sugar filling is complete.

How to do it: roll the molten dough with a little bit of emulsifier, wrap it in shortening, roll it into a rectangle, roll it up into a long strip, and then roll it out into a long strip. 25 grams of dough per 25 grams, flatten it and wrap it in the sugar filling and roll it into an oval shaped pancake, then heat up a pan and brush the pan with oil and put the pancake into each one until it is ripe.

15, gold silk cake

Raw materials: 500 grams of flour, 300 grams of warm water, refined salt, a little alkali, sesame oil.

Method: add a little salt and alkali with warm water and into the dough and knead well about 30 minutes, the molasses dough rolled into long strips, with the method of stretching noodles, stretched into thin noodles, brush the oil into 10, and then each part of the disk up slightly pressed into a round cake, pan on the heat, hot drizzle of oil into the cake over medium heat to the top of the color of the oil when frying to the jujube red color out of the net hot warm cloth wrapped on the simmering (on the drawer steam one point on the good) open up! Open the cake and rub it with your hands to open it.

Features: beautiful, soft and tasty.

Note: Molasses needs more than two hours. Topping the strips with one reverse and one positive (it takes 5-10 minutes for the top dose).

16, vegetable cake

Raw materials: 150 grams of high-gluten flour, 150 grams of gluten flour, 8 grams of powdered sugar, 10 grams of baking powder, 12 grams of salt, 30 grams of salad oil, 100 grams of hot water, 50 grams of water, 50 grams of vegetables.

Method: Mix high gluten flour, low gluten flour, powdered sugar, baking powder, salt, salad oil, hot water and mix well, cool and knead the dough, then add vegetables.

Practice: Roll out the dough into a long strip and place 50 grams of dough underneath, flatten it with a rolling pin and roll it into a round shape, then put it into a flat pan and cook it until it is ripe.

Features: beautiful, soft and savory.

17, three fresh fried noodles

Raw materials: 500 grams of noodles, 30 grams of vegetarian cooked chicken, 30 grams of vegetarian sea cucumber, 30 grams of vegetarian shrimp, 60 grams of greens, soybean oil, pepper water, refined salt. Vegetarian monosodium glutamate (MSG), ginger, fresh broth in moderation

Method: the noodles cooked in boiling water and fished out, cooled with cool water, dry water to be used, vegetarian sea cucumber, vegetarian shrimp, vegetarian chicken cut into slices, cut into segments of vegetables, vegetables and ginger, plus soy sauce, pepper water, refined salt, vegan high-freshness MSG, add the right amount of fresh broth, and then poured into the pot mixing the noodles, stir-fried until the dry water to be stir-fried.

Features: soft and smooth noodles, fresh flavor.

18, soup dumplings

Raw materials: 500 grams of flour, 300 grams of water, 350 grams of vegetarian meat filling, 10 grams of refined salt, 15 grams of ginger, 7 grams of vegetarian monosodium glutamate, 250 grams of high-fresh broth, the right amount of pepper water, 50 grams of sesame oil.

Process: mixing - kneading - rolling - under the agent - skin - filling - molding - maturity.

Features: thin skin and tender filling, juicy and flavorful.

Note:

1: Don't add too much at one time when beating the filling into the high-fresh soup.

2: When lifting the pleats in fine, even.

3: Steaming should not be overheated.

19, spring cake

Raw materials: 500 grams of flour, 300 grams of boiling water, salad oil.

Method: flour poured on the panel, open into a ring-shaped dough nest, with boiling water will dissolve salt water, poured into the dough nest, soup into a snowflake-like cool and knead to dough (slightly molasses).

Practice: roll the dough into a long strip under 50 grams of 3 dosage, flatten and roll into a round skin and then brush with salad oil and take another piece of overlap on the top, and then brush with salad oil, and then overlap a piece of so that you can enter the 4-5 pieces of that into, and then rolled out into a disk size round biscuit blanks with the pan or electric pancake cooker can be cooked until ripe.

Features: layered with flavor.

Note: The oven temperature is 180 degrees, the bottom of the pan can not put oil, can not be rolled too thin.