Raw materials:

Flour, yeast, baking powder, milk, salted duck egg yolk, sugar, milk, butter.

Practice:

1. Knead flour, yeast, baking powder and milk into a smooth dough, simmer 15 minutes, steam salted egg yolk, crush it with the back of a knife, add sugar, a little milk and butter, and mix well to make stuffing;

2. Knead the dough into strips, divide it into 10 equal parts, flatten it by hand, put the stuffing in the middle of the dough, pinch it tightly, arrange it on the steamer with the mouth closed down, and ferment it to twice the size;

3. Put the pot in cold water, steam on medium fire for 10 minute, turn off the fire, then open the lid after 3 minutes and take out the pot.

Breakfast Recipe 2 for School Children: Mushroom Steamed Buns

Ingredients:

200g of pork, carrot 1 root, about 0/5 of soaked mushrooms/kloc-0, 2 slices of ginger, half of onion, 50g of cooking oil, 20g of salt, 20g of chicken essence, 20g of soy sauce, 5g of cooking wine15g, and a little of pepper powder.

Cooking steps:

1. Prepare the required ingredients, and soak the mushrooms in advance.

2. onion and ginger are reserved.

3. Chop the pork into minced meat.

4. Chop the onion and Jiang Ye into pieces.

5. Put the pork, onion and ginger in the container.

6. Add cooking oil, soy sauce, cooking wine, salt, chicken essence and pepper powder.

7. Stir clockwise until the meat is strong.

8. Chop mushrooms and carrots into pieces.

9. put it in the meat.

10. Stir well.

1 1. The mixed stuffing can be used to make steamed buns or jiaozi.

12. Attractive.

Recipe tips:

1. The pepper powder in the stuffing can also be replaced with oyster sauce, and a little sesame oil can also be added.

2. The ingredients in the recipe are relatively large, so you can increase or decrease the ingredients according to your own needs.

Breakfast recipes for school children: Shanghai steamed baozi stuffed with juicy pork

Ingredients:

100g pigskin, 250g medium gluten flour, 300g pork, 1 egg, salt, cooking wine, ginger, 10ml soy sauce, 10g raw flour.

Practice:

1) Clean pigskin and cut it into small pieces; Scrape the front and back sides of pigskin with a knife edge;

2) Water is injected into the soup pot, boiled and put into pigskin; When the pigskin is rolled, the pigskin is picked up and drained;

3) cut into small dices; Re-inject a pot of water, boil it and put in diced Pidgeon; Adding cooking wine and salt, and stirring evenly;

4) Cover and simmer for 2 hours; (or pressure cooker for 25 minutes) filter out the diced pork skin soup;

5) pouring into a container with a cover, cooling, and refrigerating in a refrigerator for more than 2 hours; Take out the frozen skin jelly and reverse it; Cut into pieces;

6) Mix all dough materials, knead them into smooth and even dough, and cover them with wet cloth for 20-30 minutes.

7) Add pork, eggs, cooking wine and a small amount of ginger slices into a cooking machine and beat them into paste;

8) Take a large bowl, mix the minced meat with the minced jelly, add soy sauce, salt and raw flour and mix well;

9) Knead the dough into long strips, cut it into small doses, and roll it into thin round dough; Wrapped in meat stuffing, pleated and wrapped into small steamed buns;

10) Sweep the oil in the steamer, and put the steamed buns into the steamer evenly; After the water in the pot is boiled, put it in a steamer and steam for 5 minutes.

1 1) shred ginger, add it to Zhenjiang balsamic vinegar, steam the soup packets, and dip them in.