There are too many ways to make fancy cakes!

You can mix flour with various fruit and vegetable juices to make fancy steamed bread with gorgeous colors and novel appearance! Children and adults like to eat!

Figure 1. Flower steamed bread's method: prepare 500g flour in a basin, add proper amount of yeast powder (3g) water melted with warm water and a spoonful of white sugar (to accelerate fermentation), stir evenly, live into a dough with moderate hardness, cover it, wake it for about an hour, knead it into a dough, rub it into strips, cut it into balls, roll it into a round dough, and press a pattern (figure) on one side of the dough to make a petal. Put the prepared jujube steamed bread in a steamer, wake it for 10 minute, turn on the fire, steam for 20 minutes, turn off the fire and stew for a few minutes, then take out the pot. The beautiful jujube flower steamed bread is ready!

Fig. 5 is a method of making steamed bread with pumpkin sauce and flour.

Hello, I'm glad to answer your question. There are too many varieties of pasta, so I will share several methods of pasta, which are simple and delicious.

Jujube flowering steamed bread:

Flour 500 brown sugar 80g yeast 5g red dates 20g salad oil 20g. 250g water and 5g baking soda.

Step 1: Put 500 grams of common flour into a pot, melt the yeast with warm water, pour it into the flour, stir it evenly to form a dough, and stir it in a warm place to double its size.

Step 2: Add red dates, brown sugar, baking soda and salad oil and knead into dough (this step should be done slowly) until the brown sugar is completely kneaded into dough. If the dough feels sticky, sprinkle some dry flour by hand, and the fracture of 80-100g of dough under the kneaded dough is upward. This kind of flowering steamed bread can be steamed directly in the cage without second awakening. ) Boil the water for 15 minutes, and turn off the fire for 5 minutes.

Honey bean roll:

Ordinary flour 500 50g sugar 5g yeast powder 140g honey beans 250g water.

Step 1: Put 500 grams of common flour into 5 grams of yeast powder, and 50 grams of white sugar into 250 grams of warm water, and knead into a smooth dough, which is twice as big in a warm place.

Step 2: Knead the dough evenly and exhaust, knead it into strips, wrap it with honey beans, wrap it like steamed bread, roll it up from one end like beef tongue, cover it with plastic wrap and wake it up for half an hour, steam it for 15 minutes, and turn off the fire for 5 minutes.

Red bean bread caterpillar material:

High gluten flour 200 g milk powder 7 g water 90 g whole egg liquid 20 g salt 2 g sugar 28 g yeast 3 g butter 20 g bean paste 180 g egg liquid (brush surface) right amount.

Step 1: put all dough materials except butter into the bread maker, first put the liquid, then put the flour. Dig a hole in the flour and bury the yeast. Start the bread machine to knead the dough for 20 minutes, then add the softened butter cut in advance, continue to knead the dough to the complete stage, cover with plastic wrap and ferment at room temperature.

Step 2: Ferment until the size of 1.5 to 2 times, when the fingers touch the flour, the dough in the jack does not retract, and the fermentation is finished.

Step 3: Take out the dough, squeeze and exhaust it, divide it into six equal parts, knead it round, cover it with plastic wrap and wake it at room temperature for 15 minutes, and weigh six equal parts of bean paste, 30g each.

Step 4: Take a dough, flatten it, put 30 grams of bean paste in it, wrap it, pinch it, and close it.

Step 5: Roll it into an oval shape slowly and gently to prevent the bean paste stuffing from squeezing out.

Step 6: Use a small sharp blade (see the blade? Cut the dough into even small pieces and cut it to the lower edge. Pay attention to cutting only the upper layer to expose the bean paste. Never cut the lower layer.

Step 7: Turn it over gently, with the incision facing down, and roll it up gently from the side.

Step 8: Keep rolling and grow into a tube shape, with the incision just upward. When rolling, it should be moderately elastic, not too tight, easy to break, nor too loose, and easy to spread during fermentation.

Step 9: After all the rolls are finished, put them into the baking tray in turn, with a distance in the middle.

Step 10: ferment in the environment of temperature 38 degrees and humidity 75 degrees. I fermented in the oven and put hot water under the baking tray until it was 1.5 times as big. Be careful not to ferment too much, it will break the cut strips.

Step 1 1: Take out the egg brushing liquid, put it in the middle layer of the oven preheated to 180 degrees, fire at 180 degrees, and bake for about 13 minutes. When the coloring is slightly satisfactory, cover it with tin foil in time to prevent scorching.

Step 12: the delicious caterpillar red bean bread is out! Tear one while it's hot. Wow, it's delicious! You deserve it!

The practice of jujube flower steamed bread;

Ingredients: 15 red dates, 450g flour, 230g water, 3g yeast powder.

Steps:

1, raw materials: flour and red dates. I like to use other dried fruits, and the same is true. If some dried fruits are hard, they can be softened with water in advance, and the steamed taste will be good.

2. Add water to the yeast powder and pour it into the flour to make a hard dough, and put it in a basin to wake it up. The time to wake it up depends on the room temperature. Put the proofed dough on the chopping board, knead bubbles and divide into 60 grams of small dough.

3. Make an ordinary flower steamed bread first, take out a small dough, knead it into strips, and place it back and forth as shown in the figure. Use chopsticks to clamp it from both sides to the middle, and it will come out in a flower shape.

4. Then make a fancy steamed bread with red dates, put the red dates in the middle of the noodles, play them back, and then use chopsticks to clip them. I used red dates to core and cut them in half.

5. Make the remaining dough, stir for15min, let the water out of the pot, steam for12min, and turn off the heat.

Sweet and fragrant ~ White Rabbit jiaozi

Ingredients: 500g of cooked noodles, 200g of starch, 3 eggs, red cherry 1 piece.

Seasoning: 200g milk, 3 tbsps butter, 150g sugar, 5 tbsps custard powder, cooked lard 1 tbsps.

Preparatory work:

1. Put the cooked noodles and starch into a small pot, slowly pour boiling water until cooked, and stir quickly and evenly.

2. Add100g of sugar and cooked lard, knead into clear dough, and cover with a wet cloth to wake up.

3. The butter softens at room temperature, put it in a large bowl, first break it up with an egg sucker, and add the remaining sugar and mix well.

4. Add the egg mixture in three times and mix well, then add milk, starch and custard powder to make a thick paste.

5. Put the thick paste on the drawer, steam it for about 30 minutes (it needs to be stirred many times during this period), take it out and let it cool and put it into the milk stuffing.

Operating steps:

1. Knead the dough into long strips, pull it into small doses, flatten it, roll it into thin slices, and wrap it with milk stuffing.

2. Knead into a round head and a pointed head, flatten the pointed head, cut it in half with scissors, and erect it backwards into a rabbit ear.

3. Cut off the rabbit's tail and legs, cut the red cherry into small pieces, and stick them on both sides of the rabbit's head to make eyes, so as to make rabbit jiaozi.

4. Add water to the pot and bring it to a boil. Put raw rabbit jiaozi on the drawer and steam for 5 minutes until cooked.

Simply put, the butterfly roll is a Beijing-style snack, named after its appearance like a butterfly, and its texture is soft, crisp and salty.

Ingredients: common flour, baking powder, sugar, matcha powder (green tea powder).

working methods

1, first knead flour+sugar+warm water into dough for fermentation. (white dough)

2. Flour+baking powder+matcha powder+warm water is kneaded into dough for fermentation. (green dough)

3. Roll the white dough and green dough into large pieces, then spread the green dough on the rolled white flour and roll it up.

4. Cut, put the two pieces together and clamp them with chopsticks to become a green butterfly.

5. Put it in a steamer, steam for fifteen minutes, and uncover it after a few minutes.

1, first knead flour+sugar+warm water into dough for fermentation. (white dough)

2. Flour+baking powder+matcha powder+warm water is kneaded into dough for fermentation. (green dough)

3. Roll the white dough and green dough into large pieces, then spread the green dough on the rolled white flour and roll it up.

4. Cut, put the two pieces together and clamp them with chopsticks to become a green butterfly.

5. Put it in a steamer, steam for fifteen minutes, and uncover it after a few minutes.

# Family pattern cakes # People with children at home need to make cakes that children like to eat. Add milk and vegetable juice to the dough. Make it a pattern of pigs and rabbits. Pasta had better have stuffing and bean paste. Only good food deserves a smile.

I'm glad to answer your question.

In fact, fancy cakes have two meanings:

The first kind, to put it bluntly, is to make ordinary pasta into various shapes, that is, to make pasta into various shapes through hand kneading, color matching and food decoration, some like animals, such as pigs and chickens, some like various fruits, some like various flowers, and some like ingots. In short, it is to make pasta look like many common things in life, which is practical for looking good and stimulating appetite.

The second kind, in fact, is the real meaning of patterned cakes, which refers to the production of different kinds of cakes, such as noodles, steamed stuffed buns, jiaozi, cakes, baking and other different kinds of cakes, as well as the different practices and eating methods of each kind of cakes. For example, noodles include Lamian Noodles, Handmade Noodles, Daoxiao Noodles, Picking Tips, etc. Steamed bread includes white flour steamed bread, corn flour steamed bread, buckwheat flour steamed bread, purple potato steamed bread, etc. There are all kinds of stuffed buns, red bean paste buns, quicksand buns, meat stuffing, vegetarian stuffing, pork stuffing, beef stuffing and so on. Plain stuffing includes common buns such as leek, celery and zucchini; Jiaozi's ci includes jiaozi with various fillings and shapes, jiaozi with leeks and eggs, jiaozi with pork and green onions, jiaozi with pork and cabbage and so on. There are pancakes, pancakes, pies and so on. And there are many ways to make each cake; Baking is even more, all kinds of cakes, pizzas and so on; Of course, I haven't listed them, because there are too many ways and patterns of pastry, especially in the north.

I hope you are satisfied with my answer. Thank you.

There are many such tricks. Go to the training school and get to know them. Teach them one-on-one by analogy. After learning, you can do it at home.