Filling ingredients: 150g chicken (diced), 1 diced onion, 2 teaspoons garlic, 150g mixed beans, 1 packet of spicy instant noodle seasoning, 200 mashed potatoes, 2 tablespoons oil, marinated chicken
Seasonings: 2 teaspoons seasoning, 1/4 teaspoon pepper, 2 teaspoons cornstarch, 1/2 tablespoon oil. 2 tsp corn starch, 1/4 tsp pepper, 2 tsp corn starch, 1/2 tbsp oil.
How to Make
First, stir yeast and warm water together, pour it into the ingredients for the crust, mix well, form a dough, and store for 15 minutes. Marinate the diced chicken in the stuffing for 10 minutes and dice the onion. Heat the oil in a wok, sauté the garlic and onion, add the marinated chicken, the beans and the spices, add the mashed potatoes and mix well. Divide the dough into small balls, pack each portion with 1 tablespoon of filling, roll together, moisten with water and roll in breadcrumbs. Heat oil, deep fry the bread until golden brown, lift up and serve.
Ingredients High-gluten flour 240g, low-gluten flour 60g, water 120g or so, cream 30g, yeast 7g, caster sugar 20g, salt 5g, egg 50g, shortening 210g
Making Steps
1. Put the yeast into a container, add 1 to 2 tablespoons of lukewarm water and whisk to combine;
2. Put the egg into another container. Add the water, sugar and salt while mixing until the sugar is completely dissolved;
3. Add the high flour, low flour and yeast water and mix to form a dough;
4. Move to the workbench and add the cream and mix well;
5. Knead back and forth with your hands, and then knead until it is a little bit strong;
6. When finished, put the dough into the fermenter and leave it to rise for 20 minutes in an environment of 22-25 degrees Celsius (the first fermentation). Relax for 20 minutes (for the first fermentation, I boil a little water in a pot until it bubbles slightly, turn off the heat, then put a rack on top, put the container with the dough on it, cover it, and it will rise for about 20 minutes);
7. Wrap the dough in plastic wrap and put it in the freezer for about 1 to 4 hours;
8. Take it out of the freezer and let the dough come back to a warm temperature. Then use a rolling pin to roll out the dough into a 2cm thick rectangle;
9. Then down is stacked quilt, total *** stacked three times, stacked and refrigerated for 15 to 20 minutes, the last 30 minutes, and then take it out and rolled out into a square piece of dough, and then according to their own style for modeling, modeling is complete for the second fermentation, the weather is already very hot, so I put it in the room temperature for about 40 minutes at room temperature;
10. After the second fermentation is completed, brush the egg sauce on the sheet (not on the cut), bake at 200 degrees (preheated) for 18-20 minutes;
11. On the modeling of the yellow peach bread: first open out a 12cm x 12cm piece of a square piece of bread, the middle of the paint a little bit of egg sauce, and then the four corners of the folded in, pinch, and then the second fermentation is completed, the second fermentation is completed. Then, after the second fermentation, squeeze the custard sauce in the center and put the yellow peach slices on it (this can be varied freely, you can put meat floss, other fruits, etc.).
Cheese Bread
Ingredients
2 slices of wholemeal bread, 1 tbsp of salad dressing, a few salad leaves, 50g of cheese slices, 1/3 cucumber, salt
How to make it
1. Spread the salad dressing on the slices of bread. Spread the cleaned salad leaves and cheese on the bread.
2. Next, cut off several thin slices of cucumber and arrange them on the cheese. Cut the remaining cucumber into thick slices, sprinkle with salt and pepper, and spread around the edge of the plate and next to the bread.
Tips for commuters:
Cheese sandwiches can be made with the same ingredients. To carry, pack cucumber slices separately.
Coconut Bread
Dough Ingredients
Coconut Bread
Coconut Bread
A. 210g of high-gluten flour, 56g of low-gluten flour, 20g of powdered milk, 70g of granulated sugar, and 1/2 teaspoon of salt
B. 1 whole egg, 84g of soup stock (14g of high-gluten flour + 70g of water)
C. 85g of water grams, 6 grams of yeast
D. 22 grams of unsalted butter
PS: There is a very big mistake in the picture, which is that the salt is put together with the yeast. In fact, if the yeast is put together with sugar and salt, it will damage the activity of the yeast and the dough will not rise!
Filling ingredients: 20g sugar, 1 tbsp coconut flour, 1 cup brandy, 80g raisins
Methods
1. Soak the brandy and raisins for half an hour.
2. Mix and dissolve Ingredient C.
3. Combine ingredients A and B and mix with a whisk on slow speed.
4. When it is homogeneous, turn to medium speed and continue mixing until glutenous.
5. Add Ingredient D and mix until smooth.
6. Ferment for 40 minutes.
7. Turn the dough into a flat rectangle with the top of the dough facing down.
8. Sprinkle flour under the dough and roll out the dough to 25cm x 40cm.
9. Roll out the dough and flatten the edges.
10. Brush the dough with water using a brush.
11. Mix the sugar and coconut flour in the filling ingredients, then sprinkle evenly over the dough (do not sprinkle on the flattened edges to make it easier to close).
12. Drain the brandy-soaked grapes and sprinkle evenly over the dough.
13. Roll the dough from top to bottom.
14. Pinch the dough at the end.
15. Divide the dough into 8 equal portions. Stick some flour on the chopsticks and press down the center of the dough to form a butterfly shape.
16. Final fermentation (38 degrees Celsius, about 40 minutes).
17. Finally, bake at 180 degree Celsius for about 20 minutes and serve.