material
The dough is as follows, medium gluten flour (rice cup) 5 cups, salt 1/4 teaspoon, yeast powder 5g, water (rice cup) 2-2.5 cups, oil 1 spoon, stuffing as follows, and pork dumplings 300g.
working methods
1: Dough making: 1. 1. Medium gluten flour+yeast powder+salt. Add 1.5m cup of water first, then slowly add a little water, and finally add oil to knead the dough (add water according to the water absorption of flour and knead the dough with three lights (basin light, hand light and surface light)). 1.2. Wrap the kneaded dough with plastic wrap and let it stand for 30 minutes (summer). In winter, the temperature will increase slightly 15-30 minutes, and the dough will double.
2. Making stuffing: mix all the ingredients, stir them evenly by hand, and knead the stuffing until it is sticky.
3: After the dough is allowed to stand, knead the dough to drive out the air (about 1-2 minutes), and then cut it into 20 equal parts.
4. Knead the dough into a round shape, flatten it, roll it into a round thin sheet (with a thin edge and a thick inside) of about 0.3-0.5cm with a rolling pin, or shape it directly by hand.
5: Wrap a proper amount of stuffing, hold the dough tightly and make it into your favorite shape. (steamed stuffed bun, round, leaf, jiaozi, etc. )
6: Wrap it up and let it wake up for 20 minutes.
7: put a little oil in the frying pan on medium-low heat. When the oil is hot, put it in the frying bag. Leave some space, it will expand again when heated. ) fry until light golden brown, then put it in water to half the thickness of the frying bag, cover the pot, turn to medium heat, after about 5 minutes, open the pot, turn to low heat, fry until both sides are golden or fried, sprinkle with white sesame seeds, and do not fry colored noodles.
Practice 2, fried steamed buns.
material
Raw flour
working methods
1, first cut the onion into chopped green onion, chop the pork into powder, add salt and monosodium glutamate and mix well;
2. Add water to flour, add yeast, and make dough for later use;
3. Divide the dough into even small portions, roll it into thin round pieces, wrap it with appropriate amount of meat, wrap it into buns, fry it after fermentation, and sprinkle with a little chopped green onion.
Special tips
Don't fry steamed buns for too long to avoid zooming.
Practice 3, stir-fry cabbage
material
Appropriate amount of white sesame seeds (optional), 250g of medium gluten flour, 25g of sugar, a little rubbing of salt, 4g of yeast powder, one spoon of warm water 150ml, three slices of Chinese cabbage, one spoon of salt and two cloves of minced garlic.
working methods
1: Put all the dough materials into the bread maker and select "Kneading and Fermentation" * * * for one and a half hours.
2. Prepare the materials, chop the cabbage, add a spoonful of salt to expose the cabbage to the water, chop the garlic, chop the onion, rinse the pickles, soak them in water to reduce the salinity, squeeze out the water, add a little oil to the pot, and fry the pickles slightly and take them out.
3: Pour the water out of the cabbage, put the cabbage, garlic, onion and pickles together, add white pepper and sesame oil and stir well.
4. After the dough is fermented, take it out and divide it into 10 portions (the finished product is about 2/3 of the size of a girl's fist, but it can also be divided into smaller portions to make it bigger). Squeeze the air out of the separated dough, then make a thick crust in the middle and a thin crust around, and wrap it with a proper amount of stuffing (don't wrap it too much, the dough will ferment and burst).
5. Put it in an oil pan, face down, let it stand for 20-30 minutes and then ferment; Mix the flour with water, pour it into the water-decocting bag for about 65,438+0/3, cover the pot and cook for about 6 ~ 8 minutes, then sprinkle with sesame seeds (each pot is different, please adjust the water amount and time by yourself).
6: Fry until you like crunchy.