Raw materials: 1 catty of flour, cold water 6 two, 1 catty of pork, chives 5 two, sesame oil, peanut oil, green onion, ginger, refined salt, monosodium glutamate moderate.
Method:
1, powder with cold water (add a little fine salt) and good, kneaded a little molasses.
2, the pork minced, chopped chives, add chopped green onion, ginger, refined salt, monosodium glutamate, sesame oil, etc., mix well into the filling.
3, the dough kneaded and rolled into a long strip, under each two 2 small doses, will be pressed flat, smeared with meat, tighten the dose mouth, hand pressed into a round open small cakes.
4, the pan is hot, dripping oil, the small cakes in the pan, with slow fire will be repeated on both sides of the frying, until the cake bulged when cooked.
Radish cake
Raw material recipe (10) 450 grams of flour, sugar 200 grams of lard 250 grams of lard 50 grams of radish 15 grams of sesame 15 grams of salted peanuts 15 grams of jujubes 15 grams of peach kernel 15 grams
Method of production
1.making stuffing: stuffing with jujube paste, bean paste, ham and other kinds of. The general practice is to cut jujube into silk, peanut rice, peach kernel, sesame seeds smashed and crushed into fine noodles, and sugar radish silk mix well in the box (northern taste without sugar).
2. Crispness: 225 grams of flour poured into the basin, 18 grams of lard melted, poured into the basin and open, rubbing the crisp, and then divided into five parts. Put it in the basin and cover it with a damp cloth.
3. Make the skin: 225 grams of flour poured into another basin with 30% of the lard melted, 70% of the warm water and open and rolled hard, pan, divided into 5 parts in the basin with a wet cloth to cover.
4. Forming and maturity: Finally, the skin surface, pastry surface are rolled into strips, each pulled into two pieces, and then rolled out the skin surface, pastry bread in the skin surface, and then rolled into strips and rolled out, and then repeatedly folded three times, and then wrapped the filling in the inside, made into a moon cake shape, and put it into the griddle pan to cook that is completed.
Features Soft and tender, sweet and salty, unique flavor.
Lemon Cheese Cake
Ingredients for dessert - Lemon Cheese Cake: 100g of low-fat soft cheese, 100g of low-fat cheese, 230ml of cream, 250ml of condensed milk, 2 tablespoons of lemon juice, 1 movable cake mold
Crust: 10 wheat crackers, 4 tablespoons of butter solution, 2 tablespoons of sugar
Methods:
① Crush the wheat crackers and add the butter to them, then add the sugar to the crackers. crushed wheat crackers, add sugar, butter solution, mix well, put the cake mold compaction, and then frozen in the refrigerator into a hard block, standby.
② low-fat cottage cheese, low-fat cheese in a deep bowl, with a whisk until the cheese smooth, then add condensed milk, lemon juice, mix well, refrigerated.
3) Fill a deep bowl with cream and stir with a whisk until the cream is solid.
④ Pour the cheese syrup into the cream and mix gently, then pour into a pie mold and refrigerate overnight until the cheese is solidified.
Knowing more
The container used to beat the cream should be washed thoroughly to avoid residual water and oil, otherwise the cream will be diluted.
Beat the cream until it becomes fluffy, if you continue to beat the cream, it will melt.
Shredded chicken pot cake
Raw material recipe 250 grams of fine white flour 250 grams of net chicken 100 grams of cooked asparagus two eggs 750 grams of oil (250 grams of oil) sesame oil, sugar, soy sauce, cooking wine, salt, monosodium glutamate, green onion, ginger, wet starch moderate.
Method of production Chicken cut into matchsticks size, put in a bowl, add refined salt, monosodium glutamate, egg white and mix, and then stir with starch sizing. Frying pan is hot, put a little oil, the next onion, ginger, burst out of the flavor, into the chicken wire stir-fry, and then add cut cooked bamboo shoots, sugar, cooking wine, soy sauce, monosodium glutamate and a little water to stir-fry, and then thickened with wet cornstarch, dripping sesame oil spread evenly, fish out of the plate to cool, that is, chicken wire bamboo shoots meat pot pie filling core.
Take the flour into the bowl, knocked into the egg, one side of the fire slowly, one side of the force will be stirring the flour, up dip sex, and then add a little cold water, mixing into the egg batter batter. Pan hot, grease, batches into the batter, baked on the micro-fire while turning, spread into a diameter of 26 centimeters, the thickness of the same round crust, the center of the chicken fillet filling, wrapped into a 20-centimeter-long, 13-centimeter-wide rectangle, the edges of the batter with a sticky, both sides with a small fire slightly baked, made of raw pot cake embryo. Then the frying pan is hot, put raw oil, when the oil temperature is eight mature, put into the pot cake embryo, frying with medium heat, frying until the pot cake two sides of the golden brown out, drain the oil, put on a cooked cutting board, with a knife in the face of the pat, so that the filling core full of corners, and then cut into small pieces, into the pot, while hot to eat.
The pot cake is both sweet and salty, according to individual needs. The salty ones can be filled with shredded meat, shrimp and bamboo shoots, while the sweet ones can be filled with bean paste and date paste.
Jujube cakes
Materials: 500 grams of leavened flour, soda ash, 180 grams of jujube.
Method: ① leavening into the alkaline water and kneaded, rolled into long strips, picked into a dose. ② agent rolled into a long round, take 4-5 dates, placed in the oblong side, the other side of the folded over the cover, pressed into the lotus leaf-shaped date cake, cake and then put a few dates to increase the beauty of the cake. Can also be divided into two pieces of agent rolling round, a piece of under the cake edge yards on the dates, a piece of cover, pinch the edge of the mouth to seal round. ③ high fire, boiling water, steam 15-20 minutes is cooked.
Corn cake practice
This is my family's traditional project, although not too good thing, but would like to share with you:
1, choose the tender corn ten ears (on demand), and do not be too tender, with the CHA sub-CHA into a slurry;
2, add one-third of the white flour, too much to cover the flavor of the corn, and then add the right amount of water, adjusted into a paste;
3 The second side is cooked out of the pan;
5, a bowl of soup (eggs, red, purple cabbage and melon slices can be), a bowl of sauce (slightly spicy peppers), a little shredded green onions;
6, still waiting for what to eat it.
With zucchini and flour how to do hu collapsed
Zucchini rubbed into a fine shredded, with a little salt, (you can beat an egg) add flour into a fine paste. If you want to eat softer, you can put some water. (Add salt after the zucchini will be out of water)
Pan put the oil, when the oil is hot, scoop a large spoonful of batter spread flat, and so on a few minutes to see the edges of the edge of the beginning of the golden brown, and then reverse the other side of the frying. Turn twice and you're done.
Easy-to-make Pancakes with Scallions,
Ingredients:
1. Indian pancakes, which can be found everywhere in Western supermarkets. (PITA this brand is good) pay attention to choose thinner, soft and hollow kind, cut in half can be easily divided into two pieces, can fill the meat filling. Too thick or too thin can not be divided into two pieces.
2. pork stuffing, scallions, ginger
Practice:
meat stuffing a number of scallions chopped, the more the more fragrant, a small amount of minced ginger, a number of salt, a small amount of soy sauce, mix well, a little marinade for a while.
With a knife, cut the cake into two half-moons, because the cake is hollow and easy to separate, filled with marinated meat, gently squeezed to make the meat evenly distributed, according to this method will be all the meat into the half-moon type cake.
Heat a wok, add a small amount of oil, and fry the patties over medium heat until browned, turning frequently to ensure even heating.
Features: Because the pancake is very thin, it is crispy on the outside and tender on the inside, and the meat and scallions are especially flavorful. And the ingredients are simple, no need to make noodles. The pancakes are served with porridge and congee, which is a great summer treat!
Crispy fire roast
Raw materials:
1500 grams of flour, 300 grams of peanut oil, 30 grams of baking powder, salt.
Method:
1 Take 700 grams of flour poured in a container, add 300 milliliters of 80 degrees hot water, and become hot noodles, cool.
2 Mix 650 grams of flour with baking powder, add 320 grams of water, and form a dough, knead until the surface is smooth and not sticky.
3 pan on the heat, add peanut oil, when the oil smoke pour 150 grams of flour, stirring with chopsticks, fried into a golden brown crisp, drain the oil.
4 hot noodles, hair flour mixed together, grasp a handful of kneading, rolled into a rectangular sheet, spread on the shortening, sprinkle salt, rolled into a long tube, the next 30 agents, each pressed flat, rolled into a round cake.
5 Control the oven temperature at 300-350 degrees Fahrenheit, rub some oil on the baking sheet, arrange the biscuits in the pan, send it into the middle compartment of the oven, bake for 15 to 20 minutes, see the cake puffed up, golden brown is cooked.
Crispy Biscuits
1 Mix 400 grams of flour with baking powder and 200 ml of water and mix well. To the same extent as above.
2 600 grams of flour with 600 grams of oil, salt, pepper powder and mix well, rolled into a shortbread.
3 Press the water surface (1) flat. Wrap it in shortening and roll it into a long sheet. Roll it into a long strip, make it into a dosage, flatten it, and roll it into a small cake to make a biscuit.
4 Bake as above.
Pan fleshy baklava is the water into a dose, one by one, rolled into a rectangular-shaped piece, evenly coated with a layer of shortening, and then rolled up from one side, wait a little bit, stretching, pinching the ends of the two hands, one hand does not move, one hand rotated into a spiral, and then one end of the center, wrapped around the Panxiang, a little bit of press can be. Baking method is the same.
Corset fire:
Warm water and soft noodles, (I added some oil, so the skin of the branding is particularly crispy) wake up for ten minutes. Dough under the agent, rolled into a long 10 centimeters, 8.5 centimeters wide rectangular crust (preferably a little thinner), beef stuffing, eggs, ginger, put a lot of minced onions (because I forgot to buy green onions, heh heh), soy sauce, soy sauce, monosodium glutamate, etc. (as well as pepper water must be put) into the stuffing, in the skin spread into a strip, will be folded to the middle of the two long sides of the skin, pinch firmly, the two ends of the sealing that is the Corset Pouch Fire burns on a pan of peanut oil and burned to the two sides 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.
Small bean congee: because especially love to eat beans, so the beans did not cook on the rice, so the beans are not too bad to eat especially fragrant.
Also put peanuts, walnuts and jujube, anyway, the can put all put.
I'm still full from the meal.
Scallion pancakes
Flour one catty with six taels of water, a little salt and a good kneading, rolled into long strips cut into agents. Chopped small scallions and salt, oil, mix well, the surface agent pressed flat, rolled into a thin slice, plus scallion oil, rolled up, twisted and squeezed up by both ends, pressed flat by hand, rolled thin, brush oil, flat pan can be cooked.
Flour (ALL PURPOSE) Add water, salt, and eggs to make a thicker batter, the consistency of which is such that when a large spoon is used to scoop up a spoonful of it and then poured back into the bowl of batter, the batter flows down slowly
Use a flat-bottomed non-stick frying pan with 1 tablespoon of oil to grease the pan evenly, heat the pan over high heat until it reaches a high of 60%, sprinkle the chopped green onion on top, and then scoop a spoonful of the batter into the pan right away. Batter into the pan, and then sprinkle a little chopped green onion to the top of the batter, small and medium heat to cook one side of the molding to solidify and then flip the other side of the pancake until cooked, both sides should be fried golden crispy.
Pie
Ingredients: flour, pork (or beef), scallions, sesame oil, salt, soy sauce or soy sauce.
Practice: a catty of flour to about half a catty of warm water and good, minced meat, chopped green onions and seasonings and stuffing. Packing
There are two ways: one is to roll out the dough into a large sheet, spread the filling on it, roll up the disk into a round cake with a rolling pin and gently roll it thin; the second is to make the dough into a dosage, roll it into a slice and then pack the filling, and then roll it thin. When cooking on the pan, use a brush to brush some oil on both sides of the cake and cook it.
Bakery
Raw materials: flour, sesame seeds, sesame paste, salt and pepper, alkali.
Practice: Cool days can make warm water, hot days can make cool water and noodles. Seven-tenths of the undeveloped flour add three-tenths of the developed flour and knead well. Mix the sesame sauce with sesame oil, salt and pepper, rolled in a sheet of dough, and then made into equal pieces, pressed by hand and flattened, in the middle of a little sesame sauce, the periphery of the close up, wrapped into a circle, and then pressed into a small cake. Brush with water to adhere sesame seeds, and then gently roll with a rolling pin. Cook on a sheet pan until medium rare, then bake in the oven until golden brown. Cook the side without sesame seeds first.
Omelette
Mix the flour with cold water to make a paste, not too thick, or the cake will be too thick to eat.
Pour oil in a non-stick frying pan, heat it up and pour in the batter, rotate the pan to make the batter into a round pancake shape and crack in an egg.
Crack the egg with a spatula and sprinkle with salt and chopped green onion. When both sides are golden brown, sprinkle the egg side with a little bit of minced pork, add a little bit of hot sauce if you like it spicy, and fold the pancake up, just like a street egg pancake. If the inside is wrapped with fritters or rice balls, it will be even more delicious.
Soft, yellow, fragrant, fried radish pancake
Polish radish into shredded, put onion, flour, a little starch, an egg, salt, monosodium glutamate, five spice noodles, water, rub a little bit of shredded potatoes and put it and will be softer, and into a thin paste. Pour some oil in a pan and heat it, scoop it in with a spoon and spread it into a small pancake, the fire should be low, one side of the pancake is browned and then the opposite one. Fork the white radish into a shredded in boiling water over (like to eat radish spicy can also be but), and then chopped, and cut the ginger minced onion minced egg whites thickened salt and stirred well (you can also add pepper and other seasonings to take the flavor of the radish I do not like to add too much seasoning), if you like
thousands of silk pancakes
Raw materials: an egg
Some cornmeal (on the half a bowl of it)
Some of the cornmeal (on the half a small bowl of it)
Small silverfish (is very small, white kind of small fish, market sale)
Tomato a
Corn or cucumber (half or half will be enough)
Methods: 1. tomato and corn or cucumber into thin juliennes, wash the small silverfish, the egg cracked.
2. Add the cornmeal to the egg mixture and stir into a paste.
3. Put in the small silverfish, tomato, shredded melon, stir well.
4. Pour a little oil into the pan (just enough to cover the bottom of the pan, not too much), light the fire, and heat.
5. Use a rice spoon to pour a spoonful of the "lasagna" into the pan, spread it out a bit, then another spoonful, and ...... until it's all gone
6. Cover the pan with a lid, and let it sit for a few moments, then it's ready to be served
Lasagna
Raw materials: 1000 grams of flour, 250 grams of old fat, 25 grams of soybean oil, alkali moderate.
Practice:
1, flour poured on the board, add the old fertilizer, 500 grams of warm water, and into a fermented dough. When the fermented dough is launched, add appropriate amount of lye, knead well, slightly molasses.
2, the dough will be rolled into a long strip, every 100 grams of 1 agent, the agent will be rolled long, with a rolling pin into a wide rectangular sheet, and then brush with soybean oil, slightly sprinkled with dry flour, and then stacked from left to right, to be used.
3. Wrap each end tightly and roll into a wide oval cake, then press the back of a knife into a diamond-shaped block pattern on top of the cake blank.
4, when the steamer on the gas, the biscuit billet set into the drawer, steam with high fire for about 20 minutes that is cooked, remove, with a knife in the middle of the cake cut a knife across the cake, the cake gently knocking, see the layer, yards into the plate.
Sanyuan's lasagna, layers of fine silk, loose and unctuous, is a famous snack in the north. The main raw materials of the thousand-layer oil cake are white flour and lard. After kneading, roll the dough into a three-third-thick sheet, smear it with lard and pepper, roll it up and then cut it into long strips, roll it into a one-and-a-half-thick sheet one by one, cut it into thin filaments, and roll it up into a round oil cake weighing nine dollars each. Steam on the cage, first spread a layer of thin sheet of flour, oil cake set up and then covered with a thin sheet of flour. After steaming, the two cakes are placed on a plate and eaten with sweet syrup and pickles, which is especially flavorful.
Raw materials: flour, milk, fermented noodles (old noodles), alkali, dried fruit, raisins, sugar, peanut oil.
Method of production: 1. flour with fermented noodles, fresh milk, egg white, add warm water and knead into a dough, fermentation for ten minutes, and then add the appropriate amount of alkali kneaded, pinched into 100 grams of the size of the billet standby;
2. fruit cut into raisin-sized dices and raisins, mix well together;
3. billet rolled out into a semicircle of the dough, brush with oil, sprinkle with fruit, folded and then rolled out, and then rolled out into a semicircle, brush with oil, sprinkle with fruit, and then folded. Fold up and then roll out, fold up the ends again, roll into a square, light side up, that is, into lasagna;
4. Will be ready to wake up a few minutes of lasagna, placed in a drawer, high-flame steaming for 20 minutes that is completed.
Tips: fruit ingredients can be selected according to their own taste. Characteristics: white and shiny color, fruit flavor is particularly fragrant.
The lasagna calories are very high, lose weight as little as possible to eat
Northeastern straw hat cake is also known as gluten cake
Flour four taels of soybean oil moderately
Flour rake pits, put in a little salt, with lukewarm water to synthesize the neutral surface, kneaded into a smooth surface to wake up with the use of the pasta dose of the next 2 doses, with the digging agent method, rolled into a thin slice of the oil into the pasta (soybean oil and flour) with the folding technique, folded and stretched out. long strip from 1 head down a fast noodle, put the other end of the flattened, make oil cake pad, from the head to roll, rolled into a straw hat type, flattened rolled into a round, put the cake pan can be cooked
Add a little egg and a little bit of cooking oil when you add a little bit of flour to eat the taste will be a little better
2: first of all the surface should be good, mainly refers to gluten to be higher, gluten the better the more gluten the cake more sinewy; and secondly, we also need to have some tools, mainly a flat pan to have a good taste, but also to have some tools, mainly a flat pan, a flat pan and a flat pan. is to have a pan, preferably a short pan edge, or not good to put up; the most important thing is and the noodles: and the noodles, please note that the summer with cool water can be, and to add a little salt, not too much to have a little on the line, and the noodle to be a little softer, and finally and almost add a little bit of oil, knead for a while so that the surface of the dough smooth, to wake up for a period of time, but not too long, half an hour on the almost. Wake up well after making a small dose, and then wake up for a while can be rolled out, to do in the glass or tin and other smooth place, put a layer of oil on the top, put the dose on it rolled into an oval, pack in the rolling pin on the rolling pin on the pan on the line
The practice of the egg pancake with bell peppers
First, 7 bell peppers cut into grains in the pan fried for a few moments, frying to put a bit of salt, frying, and then put in a bowl until use, and then will be four eggs stirred, the eggs should also put some seasoning, adjusted after the fried peppers poured into the eggs, poured into the eggs can not be stirred, in the hot pan put a little oil, such as the oil is hot, and with the peppers of the eggs poured into the pan, (such as the pan is too small to be divided into two times) poured into the pan after the slow peppers steak evenly, this time to turn off the fire a bit smaller, first can not be the eggs turned over, such as a bit of egg scorched all around the egg, and then slowly the omelette turned over and then The fire will be turned up a bit, a bit burnt and then turn off the fire, so repeated frying, it can be.
Beef Hooded Cake
With 3 pounds of beef, choose the upper brain part, and then sliced, knotted green onions, soy sauce, star anise, nutmeg, nutmeg, dried hawthorns, dried cinnamon, down into the chicken seasoned with Meiji-Chicken about 5 liters of broth, beef slices on the drop on the northern white wine of any kind of a little taste, and then down the pot, with a large fire after 1 hour after the fire after 2 hours with a small fire to keep the boil all the time! state, this time if you want to eat the northern hooded cake, you can use the tender onion shredded, and then find the home to put dry pancake slices, the shredded onion in a large soup ladle, in the broth over a little bit, yards in the pancake, and then take out a number of slices of beef, drizzled with broth, which is the authentic beef hooded cake
Nanjiu cake practice
One, the pumpkin peeled to remove the seeds, directly on the cage steam. Steam, take out, mash. It is best to put, pumpkin in the water control dry!
Then add glutinous rice flour. I don't know how much to add, but I don't know how much to add. I'm not sure how much to add, but I'll add it until the dough is smooth and the bowl is bare. Take a small piece, like a package of soup dumplings, add bean paste, slightly flattened, covered with sesame seeds. Fry it in a pan! (It should be fried, but in my own home, everything is life-oriented, I used to fry it! Oh, save oil!)
Simple! If you have a sweet tooth, you can add sugar or honey to the dough. If you like a creamy flavor, you can also add some milk. Anyway, you can make it any way you like!
Two, raw materials: pumpkin 250 g, 250 g of glutinous rice flour, 25 g of milk powder, 40 g of sugar, 50 g of bean paste filling.
Making:
1) pumpkin peeled, washed and sliced, on the cage steamed crisp, hot, add glutinous rice flour, milk powder, sugar, lard, mixing, kneading and into the pumpkin pie crust billet.
2 bean paste rolled into a round filling. The pumpkin cake is rolled and wrapped with the filling, and pressed into a round cake.
③ pot filled with oil, when the oil temperature rises to 120 ℃, the pumpkin cake in a funnel into the oil with a small fire dipping and deep-frying, to the pumpkin cake expansion, fish out of the oil temperature rises to 160 ℃ when the cake is fried to the crunchy that is good.
========================
Sesame Pumpkin Cake
Materials: pumpkin, honey, flour, glutinous rice flour, breadcrumbs, cooking oil.
1, cut the pumpkin into pieces and remove the pith, steamed, peeled and mashed into a puree, add honey, flour, glutinous rice flour, and make
soft pumpkin dough. Make small desserts, then press them into small round cakes and dip them into the breadcrumbs.
2. Add oil to the pan and deep-fry the pumpkin cakes until golden brown.
Main ingredient: pumpkin, glutinous rice flour.
Accessories: sugar, sugar rice powder (sugar and round-grained rice together into powder).
Practice: remove the skin and flesh of the pumpkin, cut into pieces steamed and mashed with glutinous rice flour, sugar, and then kneaded into a ball, first made into a small dose, and then pressed into a small round cake, and then dipped in a thin layer of sugar and rice flour, put into the frying pan and fry until golden brown.
Pumpkin Pie
Materials:
One 9-inch unbaked pie shell.
Two eggs, beaten and scratched well.
16 ounces of cooked, pink and sweet pumpkin flesh.
One cup (about eight ounces) of brown sugar.
One and a half teaspoons of Cinnamon (spice).
Half a teaspoon of salt.
Two tablespoons of melted butter or margarine.
Cup of skim milk.
One teaspoonful of vanilla liquid.
Half teaspoon of Nutmeg (powdered nutmeg).
How to make:
Turn oven on to 425 degrees F. Whisk all ingredients together in a large bowl to combine, pour mixture into a pie dough tray on a baking sheet, place the baking sheet in the oven and bake for 15 minutes, reduce oven temperature to 350 degrees F and continue to bake for another 45 minutes, or insert a knife into the center of the pie and then remove it, with no adherents on the knife. Remove the pie from the oven and let cool slightly for a while before cutting and serving.
Bean paste filling: pumpkin seeds, washed, wrapped in plastic wrap, microwave heating for about 10 minutes (pumpkin meat powder cooked subject) with a spoon scoop out the pumpkin meat, add glutinous rice flour and cornstarch, sugar, synthesize the dough, divided into small pieces, wrapped into the bean paste filling into the embryo of the cake in the embryo surface of the carving pumpkin pictorial pattern decorative pumpkin rind, on the steamer basket can be steamed for 4-5 minutes on the pumpkin in the ratio of flour to be able to form a Steam, take out, mash. It is best to control the water in the pumpkin and dry it out!
Then add glutinous rice flour. I don't know how much to add, but I don't know how much to add. I'm not sure how much to add, but I'll add it until the dough is smooth and the bowl is bare. Take a small piece, like a package of soup dumplings, add bean paste, slightly flattened, covered with sesame seeds. Fry it in a pan! (It should be fried, but in my own home, everything is life-oriented, I used to fry it! Oh, save oil!)
Simple! If you have a sweet tooth, you can add sugar or honey to the dough. If you like a creamy flavor, you can also add some milk. Anyway, you can make it any way you like!
Two, raw materials: pumpkin 250 g, 250 g of glutinous rice flour, 25 g of milk powder, 40 g of sugar, 50 g of bean paste filling.
Making:
1) pumpkin peeled, washed and sliced, on the cage steamed crisp, hot, add glutinous rice flour, milk powder, sugar, lard, mixing, kneading and into the pumpkin pie crust billet.
2 bean paste rolled into a round filling. The pumpkin cake is rolled and wrapped with the filling, and pressed into a round cake.
3 pan filled with oil, when the oil temperature rises to 120 ° C, the pumpkin cake in a funnel into the oil with a small fire deep frying, to pumpkin cake expansion, fish out of the oil temperature rises to 160 ° C, when the cake under the frying to crispy, that is good.
The pumpkin steamed, crushed into puree, plus put glutinous rice flour (glutinous rice flour must be put while the pumpkin puree hot) mix well, put a little less baking powder, and then you can wrap! Put the mixed pumpkin puree in the dry glutinous rice flour and roll it, then you can put it in your hands and wrap it! Put a little bean paste filling in the center, wrap it into a round, press it flat in your hand, and then fry it in a frying pan, it comes out fluffy and delicious, you must try it!
How to make potato pancakes
Beat the eggs well, add the milk, then add a little bit of salt, sugar, and monosodium glutamate (chicken essence is even better!).
Peel the steamed potatoes and crumble them
Add the milk, eggs, and flour and stir vigorously.
Added flour (shaped) into the potato pancake prototype into the pan frying, remember to do with a small fire, otherwise it will affect the color of the potato pancake
Leeks cake practice
I don't know if you like to eat leek cake, anyway, I often do at home, usually do a few were eaten a few, the following method of leek cake I do to introduce to you, such as the incorrect place, welcome to point out thank you! place, welcome to point out, thank you!
Materials: leeks 2-3 two, eggs 2-3, flour 0.5 pounds
Practice: first leeks cleaned and cut fine, take a container into the flour, beat the eggs, and then into the chopped leeks, add an appropriate amount of salt and chicken essence, and finally add water to constantly stir, pay attention to the water to put a little bit more to complete the above work is to heat the pot of oil (preferably a pan, my family does not have a pan, so I used or a sharp-bottomed pan, so I can use it. So I used or pointed bottom pan), the oil should try to put as little as possible, when the oil is half hot, pour in the right amount of batter, this time to immediately hold the handle of the pan and quickly rotate the pan, the batter as much as possible to spread, and then poured a few small drops of oil on the pancake, the use of a spatula with the power of the wrist to make the pancake turn over (which is a technical job), and then fry a little while to be able to get out of the pan, wow, you can eat the fragrant chives pancake hello ．．．．．．
How to make waffles
The first thing you need is a small waffle pan for waffles.
The easiest - fresh milk waffles
Approximately 10-12 cakes
125 g cream
50 g sugar
1 sachet vanilla sugar
1 pinch of salt
4 eggs
250 g flour
1 tsp baking powder
1/8 -1/4 liter butter milk (translates to butter milk, it's actually thicker milk, but please note that this is unsweetened, if you can't get it, you can use powdered milk + water, and if there is sugar in the powdered milk, you need to put less or no more sugar in it accordingly.)
Cream the butter with the sugar, salt and vanilla sugar and beat well, beat in the eggs one by one and continue to beat well.
Sift the flour and baking powder into the sieve, mix well, and then add the butter milk, I just finished this thing, the book this amount is not enough, add about 200 grams of butter milk, then add 50 grams of fresh milk, I think the batter is thin enough. After beating well with a whisk, it should be a yellowish paste like a stick of porridge. You can also put a little bit of flavoring in it according to your personal preference. I put my favorite vanilla powder in it, of course.
Heat up a small cake pan and brush a little bit of oil on it with a small brush.
Pour the batter into the pie pan, the amount of each time you can summarize, I use my small soup spoon, each time a spoon and a half, you can pour a little less, because the heat of the cake will be expanded Oh, pour too much if it will not be easy to clean up, pouring it less, the 5 hearts will be short of pounds, ah.
Each cake cake to bake 4-6 minutes, after the cake body expansion, do not press the lid, the newcomer can from time to time to lift the lid to observe, smell, the house is filled with the aroma of cream Oh
.