Crispy biscuits
The first one I recommend is crispy biscuits, even if you don't know how to make other kinds of biscuits, you must try crispy biscuits, which are crispy on the outside and fluffy on the inside, and so delicious that you won't be able to stop eating them.
Materials: 200 grams of flour, 130 grams of warm water, 2 grams of yeast, 5 grams of sugar, chopped green onion, salt and five-spice powder.
Shortening: 25g flour, 50g vegetable oil.
Practice:
First step, add yeast and sugar to the flour, add water while mixing with chopsticks, mix until there is no dry flour, then use your hands to form a soft dough, grease the dough and wrap it in plastic wrap to ferment for about 2 hours.
After the dough has finished fermenting, sprinkle flour on the counter to prevent it from sticking, knead the dough to deflate it, and then divide it into equal portions. Take one dosage and roll it out thinly. Brush the dough with shortening and sprinkle with salt, five-spice powder and chopped green onion.
The third step is to roll the pastry from one end to the other, pinch the perimeter of the pastry when it is rolled out, and run your hands through it to get rid of the excess air; then divide it into equal portions, take a portion of the pastry, pinch it at both ends, and then fold it in half in the center, stretch it slightly, fold it in half again, and then pinch and flatten it firmly with the palm of your hand.
The fourth step is to preheat an electric pie pan or a flat pan and brush it with oil, add the flattened biscuits, and cook until both sides are golden brown.
Sesame Sauce Pancake
This one is very recommended, it's very fragrant, and there are many layers when you just roll it up.
Materials: 200 grams of flour, 120 grams of water, 2 grams of yeast, sesame paste, five-spice powder, salt to taste.
Practice:
First step: add yeast to the flour, add water while stirring with chopsticks, stirring no dry flour and form a slightly sticky dough, fermentation for about 2 hours.
The second step is to take out the dough after fermentation and knead it to exhaust the air, then divide it into three pieces of dough, take one piece of dough and roll it into a thin sheet, sprinkle it with salt and five-spice powder, and then spread it well with sesame sauce.
The third step is to roll the dough sheet from one end to the other, pinch the final joints together, and then run the long strip through the air; use a spatula to cut the long strip into equal segments, pinch one of the segments at both ends, and ball it up to incorporate it into the bottom. Or pinch the ends together, roll into a spiral, and press with your hands to form a biscuit.
Step 4: Preheat a wok or pan with oil and cook the biscuits until golden brown on both sides.
Sesame seed baklava
Sesame seed baklava I've made five-spice sesame seed baklava and sesame seed baklava with sesame sauce, either of which will be eaten one after another, especially the sesame seeds on the outside are also burnt, which makes the baklava even more flavorful.
Materials: 200 grams of flour, 120 grams of warm water, 2 grams of yeast, salt, five-spice powder, sesame paste, sesame seeds in moderation.
Practice:
First step, add yeast to the flour, stir with chopsticks while adding water, stirring no more dry flour, and then form a soft dough, wrapped in plastic wrap and fermented for 2 hours.
The second step is to take the dough out of the oven and knead it to deflate it. Divide the dough into 3 equal portions, roll out one portion, brush it with oil, and sprinkle it with salt and five-spice powder to coat well.
Step 3, roll from one end to the other, pinch together at the joint, then stroke out the excess air and divide into several equal small dosages; take one small dosage, pinch together the two ends, then fold in half, and flatten it out with both sides incorporated at the bottom.
In the fourth step, use a brush to give the biscuits a little water, then place them in the sesame seeds and stick them all over.
Step 5: Preheat an electric pie pan or skillet and brush with oil; cook with the sesame seeds side down until golden brown on both sides.
Brown Sugar Cookies
I prefer brown sugar cookies, and they used to be sold at breakfast stands, but since the breakfast stands don't sell them anymore, I've started making my own brown sugar cookies. The method of wrapping the sugar filling can also be used to wrap the sugar buns.
Materials: 100 grams of flour, 60 grams of warm water, 1 gram of yeast, brown sugar.
Practice:
First step, add yeast to the flour, add warm water, stir no dry flour and form a soft dough, wrapped in plastic wrap and fermented for about 1-2 hours.
The second step is to knead and deflate the dough, then divide it into equal portions. Take a dosage and roll it into a dough with a thick center and thin edges; put a spoonful of brown sugar and half a spoonful of flour and mix it well with your hands; then tighten it with your tiger's mouth, pinch off the excess dough, and press it with your hands to form a cake biscuit.
The third step is to preheat an electric pie pan or pan and brush with oil, then add the biscuits and cook until golden brown on both sides.
Pie
The pie can be made with or without flour, as long as the crust is thin and the filling is large, it is very tasty, and you can put whatever filling you like.
Materials: 200 grams of flour, 120 grams of lukewarm water, 2 grams of yeast, leeks and meat filling.
Practice:
First step: add yeast to the flour, add water while stirring with chopsticks, and after adding water, use your hands to form a dough and wrap it in plastic wrap to rise for about 2 hours.
Step 2: Dust your hands with flour and take the dough out to deflate, knead and deflate, then divide into equal portions.
The third step is to roll out the dough into a thin crust with a thin edge and a thick center, pack in the chives and meat filling as much as you can, just leave enough to tighten the edges; then tighten it up with a tiger's mouth, pull off the excess dough, and press it into a biscuit shape.
The fourth step, electric cake pan or pan preheating brush with oil, into the cake biscuit, cook until both sides of the golden brown on it.