1. Boil the baking powder with warm water, pour it into the flour, and knead it into a dough with moderate hardness by hand. Cover with cloth and wake up for 40-50 minutes. Wait until the dough is completely swollen.
2, and then: cut into 6 parts, each part is flattened and rolled round, like this.
3. heat first, don't put oil. Put the cake in and stick 9 small holes with toothpicks. Tie both sides. Cover the lid, be careful not to burn it, and turn it over for a few minutes. You can smell the fragrance already.
The cake will swell a little and look soft, of course it's delicious.
2) Flour 350g, water 175g, dry yeast 3g, and water should be lukewarm.
2) The above three materials are mixed and kneaded into dough, and it is almost the same when the basin is clean and there are no noodles on hand. Cover with semi-dry cage cloth and wake up for 10 minutes.
3) Knead well, divide it into small dough of about 25g, crush it by hand, put them together and press them into a circle by hand, and press them into a shape with round things! Look at the picture.
I'd better use a cup and a cake about the size of a mold, so there won't be a lot of scraps … of course, scraps can also be made into a small cake!
4) Heat the pan, put the sesame seed cake on it and bake until both sides are hard.
5) Preheat the oven 175 degrees, bake the middle layer 18 minutes.
3: Flour, yeast, salt
1. Mix flour with yeast, a little salt and warm water and knead into a smooth dough. Cover with plastic wrap and set aside to ferment to twice the size.
2. Put the fermented dough on the chopping board, flatten it, exhaust it, knead it into long strips, divide it into several small portions, each portion should be round, and then roll it into a round cake blank. Wake up 10 minutes.
3. Turn on the power button to preheat the cake hole (without brushing oil), and put the cake blank in for baking.
Rugamo; Chinese hamburger
Method for making Chinese hamburger
Keywords: bacon steamed buns
Material: Pork belly, self-raising flour.
Seasoning: cooking wine, soy sauce, rock sugar, pepper, salt, cinnamon, fragrant leaves, ginger slices, star anise, pepper and broth. Seasoning can be chosen according to your own habits, as long as you feel delicious. )
Exercise:
1. Pork belly is washed and cut into large pieces, then blanched, taken out and diced, or finally stewed and chopped.
2. Put the processed diced meat into another pot, add broth (cooking conditions at home are limited, so there is no broth to add water), cooking wine, soy sauce, rock sugar, pepper, salt, cinnamon, fragrant leaves, ginger slices, star anise, pepper, and simmer slowly for a long time, which will be better. If there is no time, it will take 2 hours.
Don't forget to mix the noodles well when stewing pork belly, so as to leave time for the dough to ferment. Mix self-raising flour with warm water, cover it, or stick plastic wrap on it, and set aside for fermentation until the dough is twice as big as before. (If there is no self-raising flour, you need to blow up the yeast with warm water, and then pour it into flour to make dough. )
4. After the dough is fermented, put it on the chopping board and knead it until it is smooth. Divide the dough into small portions, knead each portion and roll it into a round cake.
5. Heat the pot, don't put oil, put the rolled round cakes in turn, and cook on low heat. Watch carefully when baking, and don't forget to turn it over. The baking time can be a little longer, and it is best to bake it until it is crisp outside and tender inside. You can also bake it only half-cooked, and then bake it in the oven. In order to save trouble, we omit the baking step and bake directly with fire.
6. Because we chopped the meat at first, now we can eat it directly in the steamed bread. If you stewed a large piece of meat, now you need to chop it up. It can be chopped and marinated. If you like coriander, you can also add minced coriander.
Actually, it's quite simple to cook braised pork. You can put anything you want, as long as you feel delicious. I don't have much material, so a pressure cooker is most suitable. Delicious, rotten enough ~!
A, choosing meat is very important. According to personal taste, fat should not be too much.
B, cut into small pieces. Add star anise powder and a piece of cinnamon. Light soy sauce (not afraid of too much), a little sugar and salt.
C. add water to the meat.
D, after the pot is aerated, simmer for 25 minutes.
If there is a lot of water after opening the lid, you can open the lid and cook over high fire until the soup is thick.
Braised pork with watermelon skin
Raw materials:
Watermelon skin, pork belly, star anise, soy sauce.
Exercise:
A. wash the pork belly and cut into pieces. Cut the watermelon into small pieces and peel it (you can leave more red meat for later use).
B, put watermelon skin and pork belly into a pot, add appropriate amount of water, star anise and soy sauce, and stew for 30-40 minutes on medium heat.
6. Then chop the stew with a knife and pour some braised pork soup.
7. Cut the fried steamed stuffed bun with a knife, don't cut it to the end, and leave a little edge connected.
8, start to clip meat: put meat foam in the middle, ok.
3, the practice of bacon:
Materials:
A, 500 grams of pork belly;
B. Appropriate amount of rock sugar, salt, cooking wine, soy sauce and salad oil;
C pepper, star anise, clove, fennel, tsaoko, fragrant leaves, cinnamon, dried pepper, ginger slices, onion segments, garlic cloves, etc. ;
Exercise:
1. Rinse pork belly with cold water, blanch it in boiling water, then take it out and cut it into large pieces;
2. Take the oil out of the pot. When the oil is slightly hot, add rock sugar, melt it, add meat, stir-fry it slightly, add soy sauce and cooking wine, then add ginger slices, garlic cloves and onion segments, stir-fry for three minutes, and then add cold water until the water does not pass the meat noodles.
3. Cover the pot. After the fire boils, simmer for two hours, then add the right amount of salt and stew for another hour. It doesn't matter if you stew for a long time, the taste will be more refreshing;
Second, the practice of Bai Jimo:
Materials:
A, 500 grams of flour, baking powder and salt;
B, and a washbasin;
Exercise:
1, dough mixing: scoop flour into a basin, melt baking powder and salt in warm water, 10 minutes later, use warm water with baking powder and salt to completely harden the surface of the earlobe, and then let it stand for half an hour;
2. Proofing: After half an hour of proofing, knead the dough for a while until the dough is smooth, cover the basin with a lid or cover it with a wet cloth (put the noodles in the basin) and proofing for about two to three hours until the dough is twice the original size;
3. Roll the dough cake: after the noodles wake up, roll them into long strips, cut them into small dough of equal size, and then roll the dough into 0. 6 cm thick cake, the size of the cake is controlled by the size of the dough, and the holes are filled with toothpicks (to prevent the dough from bulging when baking);
4. Bake the cake: preheat the oven to 220 degrees, put the cake flat on the grill, and bake it in the middle layer for about 15 minutes until the surface color of the cake is yellowish/red.
Third, meat buns practice:
Materials:
Bacon, garlic cloves, green peppers, coriander, salt, etc. ;
B.baiji steamed buns
Exercise:
1, scoop out a piece of fat and thin meat from the pot, put it on the chopping board, chop it, add garlic cloves, green peppers and coriander while cutting, add a little salt and chop it;
2. Take a Baiji steamed bun, cut it with a knife according to the plane of the steamed bun, put the cut meat into the steamed bun, then scoop a spoonful of gravy and sprinkle some in the middle of the steamed bun to eat.
4 roasted Chinese hamburger
Raw materials:
Some pork belly, 100 Argentine barbecue wing gravy.
Exercise:
1, take a little marinade from COOK 100 Argentine BBQ wings, and add water to make a thin paste.
2. Slice pork belly
In order to make the meat fully absorb the marinade, don't mix it all at once. Let them take a bath patiently first, and then mix them together.
4. Set aside and marinate for about 2 hours. Because the meat is less and sliced, it doesn't need to be marinated for too long.
5, while curing the meat, come to live noodles: a spoonful of yeast is melted with warm water and let stand for about 5 minutes. Flour+a little sugar+yeast water, knead it into snowflake shape, then knead it into dough and add water step by step.
6. Knead into a "three-light" state: face light, hand light, basin light, cover, and ferment at room temperature (I used to like to cover with wet cloth or plastic wrap, but now I think the cover is very easy to use, so I don't need to wash cloth or waste plastic wrap, which is very environmentally friendly and can see fermentation).
7, hair to 2~3 times the size of the dough
8. Knead the dough, divide it into small portions, knead it round, flatten it, and roll it slightly, not too thin.
9. There is no need to put oil in the pot. Arrange the cakes, bake them slowly on low heat and cover them for a while. Steam can make the steamed bread in the pot swell and become thick and soft until plum blossom spots appear on both sides. I fried them golden yellow.
10, cut the fried steamed bread in the middle, cut it to 2/3, don't cut it all.
1 1. After frying the meat, spread a thin layer of oil on the pan, put the meat piece by piece, fry it slowly with low heat, turn it over while frying, and fry it slightly until golden brown. Use the remaining oil in the pot, cut a green pepper and stir-fry it a little. get it?all?done
The practice of 6 Xi 'an snacks Chinese hamburger
The practice of a steamed bun;
Two grams 1 yeast is boiled with warm water, one tablespoon of baking powder (unnecessary) and one teaspoon of salt. Open the nest of flour, pour in fermented water and knead the flour.
Cover with smooth dough and ferment for one hour. Take a spoonful of white flour, knead it into dough, and make it into batter, so it becomes half-cooked.
noodle It tastes more fragrant and chewy (or not necessarily raw).
2 the dough is pulled into a paste, rolled into a round cake, flattened and relaxed for 20 minutes.
Heat 3 pots, put them on low heat (induction cooker 70), put them in bread, cover them, stew for 5 minutes, turn them over and bake for 5 minutes until cooked.
B the practice of meat:
Take a piece of pork belly, blanch it and put it in the marinade (salt+soy sauce+chicken essence+rock sugar+spiced powder+pepper aniseed+fragrant leaves).
Bring the fire to the boil and stew for more than an hour. After stewing for half an hour, take it out and chop it while it is hot. Pour a little sauce on it and add Laoganma spicy lobster sauce.
At the end of this dish:
Onion+green pepper+red pepper+coriander chopped for use.
Take the baked steamed stuffed bun, cut it with a knife, and add minced meat and minced vegetables.
Cooking of Chinese hamburger II
Materials: (8 copies)
300g of pork belly with skin, 20g of rock sugar, 4 slices of ginger, 2 short slices of onion, 3 tbsps of cooking wine, 2 tbsps of soy sauce, 4 tbsps of soy sauce, 2 slices of cinnamon star anise, 2 slices of fragrant leaves, a little fennel, appropriate amount of pepper, appropriate amount of salt, 360g of coriander, half an onion, 3 pieces of medium-gluten flour with pepper, and dry yeast 1 60.
Exercise:
1. Wash pork belly, blanch it with boiling water to remove blood foam, and wash it for later use.
2. Put the blanched pork belly, rock sugar, ginger, onion, cooking wine, soy sauce, cinnamon, star anise, fragrant leaves, fennel, pepper and appropriate amount of salt into the pot, pour in appropriate amount of hot water, and simmer for about 2 hours after the fire is boiled.
3. Wash coriander, onion and pepper and cut into pieces for later use.
4. Take out the cooked pork belly and cut it into minced meat with a knife. Add coriander powder, onion powder and pepper powder, then add a little cooked gravy and stir well to make the filling.
5. First put 300g flour and baking powder into the pot, add a little warm water and stir until the yeast melts, pour the yeast water and the rest warm water into the flour, knead it into a smooth dough after stirring, cover it with plastic wrap and ferment it in a warm place for about 40 minutes until the dough is twice as big.
6. Add the remaining flour into the dough, knead it evenly, stir it for 10 minute, divide it into 8 equal parts, roll it into small cakes, and let it stand for 10 minute.
7. After the pan is heated without oil, put the biscuit embryo into the pan, fry it until both sides are slightly yellow, cut it from the edge with a knife, and fill it with pork belly stuffing.