Required ingredients:
300g of flour, 3g of yeast, moderate amount of warm water, moderate amount of salt and pepper, moderate amount of black sesame and moderate amount of edible oil.
Practice:
1. Add yeast to flour, use warm water to make dough, and bake for about an hour.
2. After exhausting, roll it into a sheet, the width of the sheet is about 40 cm, not too thick, about six or seven millimeters.
3. Pour some oil, spread it evenly and sprinkle with salt and pepper.
4. Roll up and cut a knife every six or seven millimeters.
5. Choose four or five cut strips and lengthen them slightly. Twist.
6. During twisting, gather the two ends toward the middle, put the interface down and sprinkle some black sesame seeds.
2. Meat dragon
Required ingredients:
350 grams of flour, 3.5 grams of yeast, 500 grams of meat stuffing, chives 1 bar, 5 grams of salt, 4 tablespoons of soy sauce, 2 eggs, a little white pepper, and a proper amount of minced ginger and garlic.
Practice:
1. Add warm water to melt the yeast, pour in flour to make dough, don't make the dough too soft, cover it, and ferment in a warm place for about an hour until the head size is twice as big as before.
2. Use the time of dough making to make stuffing. Chop shallots, add them to the meat stuffing, then add 5 grams of salt, 4 tablespoons of soy sauce, 2 eggs, a little white pepper, and minced ginger and garlic and mix well.
3. Take out the fermented dough, knead it on the chopping board and exhaust it. If you like to eat chewy food, this process can take a little longer, and repeated kneading will help to increase the toughness of the noodles.
4. Roll the dough into a sheet with a thickness of about 8 mm..
5. Spread the mixed meat evenly on the bread.
6. Roll it up from one end, then seal it horizontally and pinch it tightly.
7. Put water in the pot, put the wet drawer cloth on the drawer, put the lazy dragon in, cover it, and let it dry for about 20 minutes. Fire, turn to low heat after charging, steam for 15 minutes, and then cover it for 2 minutes. Out of the pot. Cut into sections.
Step 3 cut steamed bread with a knife
1. Add warm water to melt the yeast, pour in flour to make dough, don't make the dough too soft, cover it, and ferment in a warm place for about an hour until the head size is twice as big as before.
2. Take out the fermented dough, knead it on the chopping board and exhaust it. If you like to eat chewy food, this process can take a little longer, and repeated kneading will help to increase the toughness of the noodles.
3. Knead the dough into long strips with uniform thickness.
4. Cut into small pieces of the same size with a knife.
5. Put enough water in the pot, put the steamer and cloth in place, put the cut steamed bread in the pot, cover it, and conduct secondary fermentation for about 20 minutes.
6. Fire. After the fire is inflated, turn to medium-small fire, 15 minutes, turn off the fire, and wait for two or three minutes before lifting the cover. Out of the pot.
Required ingredients:
300 grams of flour, yeast No.3, appropriate amount of bean paste and appropriate amount of warm water.
1. Put yeast in warm water to melt, add it into flour and knead it into dough, and ferment it warmly for about 1 hour.
2. Knead the fermented dough on the chopping board, exhaust it, knead it into strips, and then divide it into small doses of about 50 grams.
3. Roll the small dose into a round piece with a thickness of about 7mm and cut it into 8 knives (as shown in the figure).
4. Pinch each cut part together separately. (pictured)
5. Take the bean paste and knead it into a ball with a diameter of about 3cm and put it in the middle.
6. Seal by hand.
7. Put it in the pot, cover it for 20 minutes, fire it, turn it to low heat after boiling 15 minutes, then simmer for 2 minutes, then lift the cover and take it out of the pot.
4. Lotus leaf cake
Required ingredients:
300g flour, 3g yeast, moderate warm water and a little cooking oil.
PS: Another clean comb is needed.
Practice:
1. The yeast melts in warm water, and the temperature of warm water is 30 degrees, which is not hot. Pour into flour to make dough. (If the water is not enough, use warm water to mix the noodles. After the dough is smooth, cover it and put it in a warm place for fermentation 1 hour.
2. The fermented dough is twice as big as before and has beehives.
3. Take out the fermented dough and rub it on the chopping board to exhaust. Knead evenly and smooth.
4. Take half of the dough and knead it into strips with a diameter of about 5 cm.
5. Cut it into the same size dose, about 30 grams each. Sprinkle some dry powder to prevent adhesion.
6. Roll a pill into an oval shape. Brush a layer of cooking oil with a brush.
7. After folding in half, first use a comb to press out the grain of the lotus leaf cake, and the indentation should be slightly deeper to avoid the trace from being seen after steaming. Finally, the thumb and forefinger pinch out the petiole below.
8. Secondary fermentation in the steamer15min.
9. Turn on medium fire, steam 15 minutes, turn off the fire, and stew for two or three minutes.
Required ingredients:
300 grams of flour, warm water (or warm milk) 130 grams, 3 grams of yeast and 3 sausages.
PS: This quantity can steam six.
Practice:
1. The yeast is melted with warm water (not hot at about 30 degrees), added into flour and fermented into dough for about 2 hours. Send it to twice the size, just open the big honeycomb.
2. ham sausage is everything in two.
3. Knead the fermented dough on the chopping board to exhaust.
4. After kneading the dough into long strips, divide it into six small doses.
5. It is advisable to rub the small dose into long strips, the length of which is three times that of half a ham sausage.
6. Wrap the long noodles around the ham three or four times.
7. Put enough water in the pot, brush the oil in the steamer or put it in a wet drawer cloth, put the noodle side down, put the ham roll in the pot and cover it for the second time 15 minutes.
8. Steam on medium heat for 20 minutes. Don't open the lid immediately after turning off the fire, and wait for 2 minutes to open the lid.