Ingredients:

500 grams of flour, 5 grams of yeast, 10 grams of sugar, 2 grams of salt, 220 milliliters of water, 5 milliliters of peanut oil

Method:

Practice:

1, ready to flour, yeast, sugar and salt

2, the powdered material gradually add water, and into a snowflake shape, add peanut oil

3, and into a soft and hard dough, and rise (the surface does not have to rise)

4, wake up the dough kneaded until smooth, divided into 40 grams of equal portions of the dough standby

5, two pieces of dough for a group, roll out the dough separately. One group, the dough was rolled into a round sheet of even size (not too thin)

6, the rolled out sheet turned over, (that is, the side with more dough facing inward, in order to layering is obvious) folded into a fan shape

7, the two groups of fan-shaped cut two cuts into three pieces

8, the two groups of the largest piece of the incision of the two groups are opposite each other, and the remaining two groups of the longest side of the opposite

9, Stacked

10, with chopsticks horizontal pressure

11, will be turned 90 degrees, one side of the pressure

12, the other side of the pressure

13, will be pinched relative to the chopsticks, turn a little bit, take out

14, good lotus rolls billet, wake up until the rolls are light

15, the water boils on the drawer to steam for 15 minutes, and then turn off the fire, 2, 3 minutes later, steam on the drawer. Turn off the fire, 2, 3 minutes after the pot can be (available goji berries, dates or color embellishments core)

Tips:

1, and the surface and not too soft, in order to maintain the shape of the lotus roll

2, and the surface of the good, do not wait until the development of the up, but also for the convenience of the operation and finished product is beautiful

3, the production of a good After the billet should be fully awake, so that both the image and the texture of the pasta

4, because of the pocket, so I do not use chopsticks, use a bamboo stick, you can adjust the size

5, rolls do more, the image will become more and more delicate

Patterned pasta sand rolls

Ingredients

Toast, taro puree, 1 egg, white sesame seeds

Directions

1. Use a rolling pin to roll out the toast slightly flat and thin, and put taro puree or pumpkin puree on it.

2. Roll it up and spread egg wash on the seal, stick it tightly and shape it.

3. Then dip both ends into the egg wash; dip the sesame seeds and it's done.

4. Do a good job of the look; high heat frying pan burned to seven or eight minutes hot, go down to roll and fry into a golden brown on the rapid fishing out of the oil, eat while hot, crispy outside and sheep.

Tips

TIPS:

1: This can be made into a variety of rolls Oh, can not buy taro can be changed into bean paste ah, cream ah, sweet potato ah, yam ah, can be made into a variety of fruits filling, as long as you want to get ha. Can also be made into a salty filling sliced to eat, that is not a snack is a dish, roar, creative endless, play your imagination.

2: this roll to big fire oil hot spot fried, because they are cooked ingredients, small fire will make the roll roll with too much oil.

Wife Cake

Water Skin Ingredients

A material, 126g of flour, 10g of sugar, 25g of lard, about 62g of water.

Oil skin material

B material, 100g of low gluten flour, 50g of lard.

Inner filling material

Moderate amount of winter melon, 50g of sugar, 90g of sugar, 20 salad oil, 15g of coconut, 10g of white sesame seeds, cooked glutinous rice flour 100g.

The practice of the inner filling

1, the winter melon washed and peeled, cut into small pieces, using a cooking machine to beat it into a paste, add 50g of sugar, low-fire cooking for about 15 minutes, into the winter melon paste, let cool and spare.

2, prepare a clean container, in order to put the appropriate amount of salad oil and sugar, glutinous rice flour, coconut, sesame seeds, winter melon paste.

Stir while adding, add water as appropriate according to the wet and dry conditions, stir evenly.

How to make wife cake

1, A material mix and into a smooth dough, B material is also mixed into a dough, are allowed to wake up for 1 hour.

2, will wake up the water skin and oil skin into 12 small doses each.

3, water skin rolled into a sheet.

4, like a bun, wrapped into the oil skin, flattened, rolled into a long strip.

5, and then from one end rolled up into a roll, and then rolled out and rolled up, so rolled once.

6, and then flatten each end to the center of the fold, and then pressed flat, rolled into a sheet.

7, wrapped into the filling, sealing face down, pressed into a cake shape.

8: Brush the surface of the cake with egg yolk mixture, sprinkle some sesame seeds, and use a knife to make two cuts on the cake to prevent it from bulging when baking.

9, preheat the oven to 180 degrees Celsius, middle layer, upper and lower heat, bake 20 minutes.

Tips

The oil used in the filling is best used with salad oil or blended oil, oil that does not have much flavor, and it is best not to use peanut oil because it has a stronger flavor.

Whole Wheat Buns

Ingredients

1000g of whole wheat flour, 500ml of lukewarm water (35 degrees or so), and 15g of yeast.

Rising the Buns

1, first fill the bowl with 150ml of warm water, then dissolve 15g of yeast in the warm water, cover with plastic wrap and leave for 5 minutes.

2. Put the whole-wheat flour into the bowl, then sprinkle the yeast solution evenly over the flour and mix well with chopsticks.

3. Add the remaining warm water to the flour little by little, don't add it all at once, it's not good to grasp the softness of the flour, add the water slowly while mixing the flour into snow flakes.

4. Knead the dough with the palm of your hand until the surface of the dough is smooth and not sticky, and there is no dry dough inside.

5: Cover the dough with a damp cloth and put it in a warm place to ferment for 2~3 hours.

6. After fermentation, the dough should be doubled in size, and you can see the honeycomb tissue inside when you peel off the surface.

Forming

1. Sprinkle a thin layer of flour on the board, take the dough out of the basin and put it on the board to knead repeatedly. When kneading, press the palm of your hand down hard to knead the dough, so that you can repeatedly stretch the dough to make it more elastic.

2. Press the dough until the surface is smooth, use a knife to cut the dough and observe whether there are any air holes inside, when the kneaded dough is cut, it is smooth and without holes, if there are still air holes, you need to continue kneading.

3, the kneading of the dough organized into a diameter of 5 cm thick stick, with a knife will be cut into a 5 cm section of the stick of small sections, made of small doses, hands holding the small doses back and forth rolled round into a steamed bun billet.

4, in the bottom of the bun billet dipped in some flour, and then placed on the cover curtain, pay attention to each between the distance to leave, with a wet drawer cloth to the bun billet cover, standing molasses until the billet rose again, with a finger gently pressed to feel the elasticity of the molasses, molasses about 20 ~ 30 minutes or so.

Steaming

1, in the cage drawer on the soaked and wrung out cloth, and then put the steamed buns into the cage drawer, keep the distance between the blanks.

2, put the drawer into the steamer, cover the pot with a lid, and then boil the water in the steamer over high heat, and then turn to medium-low heat after the water boils.

3, turn to low heat and then steam for 20 minutes, after, turn off the fire first do not immediately open the lid, 5 minutes and then open the lid.

Put to dry

1, the noodle head out of the pot, into the bamboo dustpan after the cover curtain and other ventilated containers.

2. Cover the buns with a semi-dry drawer cloth and let it cool naturally.

Tips

1, yeast to buy small packages, after opening should be used up as soon as possible, if not used up at a time to be opened and sealed into the refrigerator freezer, because the activity of the yeast is an important role in the fermentation.

2, modulation of the yeast water, pay attention to not too cold or too hot. Too cold is not conducive to the role of yeast, too hot will be the active part of the yeast scalded to death, but also not conducive to fermentation, the general temperature of the water at about 35 degrees.

3, do not remove the lid of the pot immediately after the steamed buns turn off the fire, so as not to make the buns shrink back.

Corn flour cake

Ingredients

250g of plain flour, 50g of cornmeal, 180g of milk, 20g of granulated sugar, 3g of yeast, raisins.

Method

1. Milk is slightly warm, add to the yeast, let it stand for 3 minutes, stir well.

2. Add the yeast solution to the cornmeal and mix well.

3. Add granulated sugar to the flour.

4. Pour the cornstarch solution into the flour.

5. Knead the flour into a ball and round it slightly.

6. Place a square mold in a steamer basket with a layer of moistened saran wrap, put the dough in and let it rise in a warm place.

7. When the dough has doubled in size, sprinkle the top with softened raisins.

8. Boil water in a pot, and when the water boils, put it into a steamer basket and steam for about 30 minutes over high heat.