〖Instrument List〗
Dough: 3 grams of yeast, 3 grams of yeast, 300 grams of flour, 1 egg
Pepper: 50 grams of peppercorns, 40 grams of salt
Shortening: 60 grams of flour, 50 grams of hot oil
〖Steps to make〗
1, 3 grams of yeast first 3 grams of yeast dissolved;
2, Come and flour it: 300 grams of flour, 1 egg, yeast water and noodles, no dry flour can be on the hands of the kneading, basic kneading after the formation of the first 10 minutes to wake up, 10 minutes to kneading, a while on the kneading smooth, put in a warm place to wake up to 2 times the size of the (25-28 the best), because in the lower than the freezing point of the water or higher than the temperature of 47, the yeast cells can not grow in general;
The shortbread is ready;
5, the dough is good first exhaust, take out and continue to exhaust the air inside, rolled into a rectangle, smeared with shortening, sprinkled with pretzels, rolled up, cut a small section, pinch up the ends, rolled into a rectangle, all rolled out after the second rise for 30 minutes;
6, the volume of the dough in the second rise will also be a little bit bigger, the eating texture will also be more delicate
7, pan brush with oil, put the second rise of the cake, the surface of a layer of oil, small fire, when you see the cake slightly bulging bubbles can be turned over, the cake is very easy to cook, one side of the bulging bubbles turn over the other side, the same bulging can be out of the pan, the approximate time is 3-5 minutes;
8, the specific time depends on the cake is not also as thin as my cake, the flower of the cake is also the same. I'm as thin as the cake, pepper flour cake can be out of the pot, cooking has been very attractive, the color of golden, the outer layer has been crispy to the skin off, to eat, needless to say, very fragrant, the texture is soft and strong and the most important point is that the cake will not be hard to put cooled.
A handful of leeks and a piece of tofu with the box, the practice is innovative, simple steps!
〖Instrument list 〗 a leek, a piece of old tofu, fungus, dumpling skin, two eggs, salt, canola oil, a spoonful of salt, half a spoonful of oyster sauce, a little bit of sesame oil
〖Making steps〗
1, first of all, prepare a handful of leeks, first cleaned, and then drained of water;
2, we now prepare a piece of old tofu, with a fork, crushed, beaten with two eggs, add half a spoonful of salt, and then beat with a fork, then beat with two eggs. two eggs, add half a spoon of salt, and then use chopsticks to mix well;
3, add two spoons of canola oil in the pan, oil hot into the tofu, small fire first fry for a while, and then slowly stir fry until the tofu inside the no moisture, sheng out to cool off;
4, drain the water of the leeks into the end, as far as possible to cut a little bit smaller, cut and then loaded into a bowl, add two spoons of cooking oil and stir to prevent leeks out of water;
5, and then soak the fungus, cut into pieces and leeks loaded together, and then add the cooled tofu, stirring, and then add a spoonful of salt, half a spoonful of oyster sauce, a little bit of sesame oil, stirring evenly on it;
6, and now take out the dumpling skin of the two dollars, three stacked together, with the palms of your hands to pressure, with the rolling pin rolled out and rolled thin, rolled out and then add a large spoonful of filling. A tablespoon of filling, the edge can be dipped in water, and then folded up, first hand pinch the edges up to seal, and then gently press out the marks with a fork, good-looking chive dumplings are done;
7, add a little more cooking oil in the pot, oil is hot, then into the dumplings, here to use a small fire to slowly deep fry, can not be anxious, oh, but also diligently turn over the surface, to avoid frying the paste, until the deep frying to the two sides have become crunchy, with a bit of golden brown, you can fish out the oil control;
8, I'm still a little small pot, two dollars of dumpling skin, I divided into three times before all the fried, so that out of the dumpling skin is very crispy, eat especially fragrant, very crispy crispy;
No need to knead the surface of the dough without waking up the surface, fork pressure, chopsticks, a flip, good-looking and tasty chive box is ready, and thin skin filling, very delicious, tear open the chive box, and the skin is very good, and the filling is very good, and the skin is very good, and the filling is very good. Large, very tasty, tear open inside full of filling, leeks and tofu together, but also particularly fragrant, nutritious, simple and delicious, novice can also do well!
This peach crisp is simple and delicious, no oven can be easily done, very crispy, eat up also very delicate and delicious.
〖Instrument list〗2 eggs, 100g cooking oil, 260g low gluten flour, 3g salt, 2g baking soda, black and white sesame seeds
〖Production steps〗
1, first prepare a bowl, beat 1 egg, 100g cooking oil, mix well, and then pour in 260g low gluten flour, 3g salt, 2g baking soda, stir into a granular, then knead by hand. Standby;
4, electric cake pan without brushing oil, directly put the cake, and then brush a layer of egg yolk liquid, sprinkled with black and white sesame seeds under the embellishment, cover the lid, up and down the plate on a low flame for 10 minutes,
Ten minutes after the lid to see, peach crisp has been molded, you can check the bottom of whether there is no soldering paste, cover the lid and continue to cook for 5 minutes, the peach crisp is done; open the lid to see, wow, good! Beautiful ah! The first thing you need to do is to make sure that you have a good idea of what you're doing!
To share with you a delicious snack, simple and fast, we will see how to operate it.
〖Instrument list〗
Red dough: 50g brown sugar, 100ml boiling water, 200g plain flour, 2g salt
White dough: 50g white sugar, 100ml boiling water, 200g plain flour
〖Steps>
1, first of all, in a bowl, pour 50g brown sugar, 100ml boiling water. boiling water;
2, similarly in another bowl also add 50 grams of sugar, also with 100 ml of boiling water, and then cooled standby;
3, a large bowl with 200 grams of plain flour, 2 grams of salt. Stir well and then use the cooled brown sugar water and noodles, stirred into flocculent and kneaded by hand, kneaded into a smooth dough on it, covered with plastic wrap and then put in the refrigerator for 1 hour;
4, another bowl, and just the same, but also into the 200 grams of flour, and then cooled brown sugar water and noodles, also kneaded into a smooth dough and then covered with plastic wrap, and then put in the refrigerator for 1 hour.
5, time, we will take the dough out of the refrigerator, put on the cutting board and continue to knead and knead, the two dough kneaded for about 3 minutes, and then the two dough were rolled out and rolled thin;
6, we are now to the white sugar cake on a layer of water, and then put the brown sugar cake on it, and brush a layer of water, and then use a rolling pin to roll a little bit more firmly, and then the irregularities and the excess of dough, and then the dough was rolled out, and then the dough was rolled out, and then the dough was rolled out. Then the irregularities and excess crust cut down, cut and rolled up from the bottom up,
The best roll a little tighter, and then cut with a knife, you can cut a little thinner, eat up the texture will be better, like this can be, our cat ears modeling on the done, is not the same as outside the same good-looking it;
7, all cut up, the pot of oil, the oil temperature of 7% under the cat ears, frying on a low flame slowly, the cat ears, the cat ears, the cat ears, the cat ears, the cat ears, the cat ears, the cat ears, the cat ears, the cat ears, the cat ears, the cat ears, the cat ears, the cat ears, the cat ears. ears, frying over low heat, fry until the surface is golden brown and crispy, we will fish it out of the oil control;
Well, cat ears are ready, let's break one to see, so crispy ah, gently broken on the broken, do it yourself without any additives, eat it is also particularly healthy and assured, so that not only do you do the cat ears taste particularly crispy and sweet, the practice is also particularly simple, that you learn?
This small egg twist, practice is very simple, fried twist, crispy texture, the more you chew the more fragrant, you can do as a staple, but also can be done as a drama snack, it is suitable to make a small, fried crispy.
〖Instrument list〗300g flour, 3 eggs, 30g sugar, 20g cooking oil
〖Making Steps〗
1, now and flour it: 300g flour, 3 eggs, 30g sugar, stirred into flocculent, add 20g cooking oil, kneaded into a dough, if you feel a little bit dry is not too good to knead, you can add a little water, here! mainly depends on the size of the head of the egg to decide, the basic kneading after the formation of the first 10 minutes to wake up;
2, 10 minutes after the particularly easy to knead smooth, this dough it is on the soft side, continue to roll for 20 minutes to organize the division into small doses;
3, we are now to roll the noodle, the first rolled into a long thin strip, folded up the two ends, a hand pinch the end, the other hand to the This noodle on the strength, strength full and then folded, the shape is almost out, and then twisted a few rounds of children, and finally pinch the small tail into the other inside, to prevent cracking when frying, our small twist is done;
4, pour oil in the pot, the oil temperature of fifty percent of the hot pot frying, the whole process must be used to fry slowly with a small fire, a moment of this twist floats up, and keep turning over, frying until the color is golden, the surface of the hardened can be removed from the pot;
5, we now have to roll the noodles into thin strips. The surface can be hardened out of the pan;
5, this twist is not particularly simple it? With eggs and noodles fried out of the twist is not hard, very crispy.
And fragrant and crispy small twist, with a cup of tea, is the standard of afternoon tea! At home idle, why not fry a small egg twist it, crispy, do it yourself, delicious and healthy, practice is very simple oh!
Today we will do the scallion flavored shortcake, a simple four-step process of dough, pastry, cake, and pancake, with a crispy and burnt texture that is even better than a handmade cake.
〖Instrument List〗
Dough: 300g flour, 3g yeast, 3g sugar, 1 egg, 140ml water, 15g cooking oil
Shortening: 40g flour, 1g salt, 40g hot oil, chopped green onion
〖Making Steps〗
1, first of all, flour 300g, 3g yeast, 3g sugar, 1 egg, 1g water, 1g hot oil, 3g hot water. g, 1 egg, 140 ml of water at room temperature, knead the dough and add 15 grams of cooking oil;
2, hand kneading, this dough is relatively soft, but after adding cooking oil will not feel sticky, or very good kneading, kneaded into a smooth soft dough, covered with plastic wrap to rise until twice as large;
3, to do a shortening, 40 grams of flour, 1 gram of salt, 40 grams of hot oil The first two ends of the dosage, respectively, pinch the mouth, and then to the center of the round, all done from the first good start rolling, all rolled out and covered with plastic wrap to wake up for 20 minutes;
6, 20 minutes after the start of the pancake, preheat the pan and brush with oil, into the pancake, the surface of the brush oil to lock the water, cover the lid with a medium heat, one side of the stereotypes after flipping the other side of the pancake;
7, more brush some oil! Cooked out of the cake is relatively soft, if it is with high heat, it will also be more crispy, when you see the pastry slightly bulging, both sides of the golden brown when you can get out of the pan.