production process

1, put 300g of flour into a basin, add15g of salad oil and 2g of salt,

Add 150g hot water (about 80 degrees), stir well with chopsticks, add 30g cold water, stir well, knead into smooth dough, cover with plastic wrap, and wake up for more than half an hour; The dough for making cakes should be as soft as possible. I didn't add too much water for the convenience of taking pictures.

2. Add about one third of the flour to the sugar and mix well;

3, salad oil, spare;

4. Coat the baked dough with oil to prevent adhesion and roll it into round pieces;

5. Roll up the dough;

6. Cut into sections;

7. Crush a small piece of dough, wrap the sugar stuffing like a steamed stuffed bun, then buckle the "steamed stuffed bun" upside down and flatten it;

8. Put the wrapped sugar cake in a hot pot, cover the pot and fry on both sides until golden brown. Because there is oil on the cake, there is no more oil in the pot, but some oil will smell better.

Exercise 2

Required raw materials

Ordinary flour 300g, hot water 150g, cold water 50g, salad oil 15g and salt 2g.

Appropriate sugar, flour is 1/3 sugar, sesame is appropriate.

production process

1, blanch the flour with hot water, add salt, and then slowly add cold water to form soft dough;

2. Add salad oil when kneading the dough to prevent adhesion and make the dough softer. Cover and let stand for more than half an hour.

3. Put a little oil on the dough to prevent it from sticking, and roll the dough into oval chunks;

4. Apply salad oil to the dough, roll it up and cut it into small pieces;

5. Roll the dough into a circle and flatten it;

6. Mix sugar, flour and white sesame seeds to make stuffing;

7. Put the stuffing into the dough, close it and flatten it, and roll it into a round cake;

8. After the pot is hot, put the cake in the pot and fry until both sides are golden.

point out

1, the dough should be softer and add more oil;

2, sugar stuffing with a little sesame is the finishing touch;

3, when the cake mouth is closed, it should be tightened to prevent sugar from flowing out when frying.

Nutritional value editor

Flour is rich in protein, fat, carbohydrates and dietary fiber. Chinese medicine believes that flour is sweet and cool, and has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, clearing away heat and quenching thirst. Steamed buns, jiaozi and wonton are all special foods made of flour with various fillings. The skin of steamed stuffed bun is soft and elastic and delicious; Jiaozi contains almost all kinds of nutrients needed by the human body; Wonton skin is thin and smooth. Due to the different fillings and cooking methods, the nutritional components of the three foods are very different, but in general, the overall nutritional components of the three foods are reasonable and belong to the "perfect pyramid food". Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. Has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestine, clearing away heat and quenching thirst. The dietotherapy effect of traditional Chinese medicine on flour can be summarized as: nourishing heart and kidney, promoting blood circulation and strengthening spleen. Workers in a bakery in France found that no matter how old they are, their hands will not relax or get old, because they are stirring wheat flour every day.

Wheat flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. It has the effects of tonifying heart and kidney, strengthening intestine, clearing away heat and quenching thirst, and is mainly used for treating mania, upset, thirst, diarrhea, carbuncle, traumatic hemorrhage and scald.