Practice:
1, first cleaned and drained chicken wings cut a few cuts in soy sauce, green onion and ginger, sugar, cooking wine, pepper, salt, five-spice powder, BBQ sauce seasoning inside the mix, covered with plastic wrap marinade in the refrigerator for more than 2 hours, midway Turn over.
2, preheat the oven at 220 degrees, chicken wings on the grill, below the baking tray with tin foil (easy to clean) to catch the dripping oil, or put the chicken wings rows in the tinfoil, bake for 15 minutes (during the turn over a few times), brush with honey and BBQ sauce, sprinkle a little bit of cheese (cheese powder role to make the skin more crispy), and bake for another 5 - 10 minutes. Remove from oven. Serve.
Small water tip: The chicken meat is very flavorful and the skin is very crispy, similar to Orleans wings! But it's a shame that I put a little too much honey on it, and it's a little too sweet. So we should pay attention to the honey as long as a thin layer can be coated, do not repeatedly coated a lot on it.
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Baked Mushrooms
This is a simple and delicious dish. Wash and dry the mushrooms. Make a cross cut, coat with salad oil, sprinkle with garlic, salt and black pepper, and bake in 220 degree oven for 15 minutes. Garlic, mushrooms unique flavor soft together, as soon as you open the door of the oven, you can not help but drool. :)
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Chicken lasagna
Materials:
A pair of chicken breasts, half an onion, 1 potato.
Slice the meat into thin slices, add 1 tablespoon of rice wine and soy sauce, 1 teaspoon each of sugar and cornstarch, and 2/3-1 teaspoon of salt (1 teaspoon of salt for heavy eaters, 2/3 teaspoon of salt for those who eat light food like me), and marinade for 10 minutes.
Cheese slices, rubbed with shredded cheese (the ice is too hard to make it difficult to rub with shredded cheese, so I slice them into thin slices for use). I have sliced it directly into thin slices to use), a bowl or so.
Slice half of an onion; peel and slice potatoes, then shred, add 1 teaspoon of salt to water, soak for 5 minutes, drain. Place in an 8-inch pie plate (or other heat-resistant baking container) and spread with whipped cream.
Presentation:
Spread half of the onions, potatoes, and chicken in the cream-slathered pie plate, sprinkle with half of the cheese, then spread with the remaining onions, potatoes, and chicken,
and sprinkle with the remaining cheese. Heck, put in more cheese!
Baking:
Preheat the oven at 200 degrees Celsius for 10 minutes, put it in and bake it for 20 minutes until the cheese melts and the top turns golden brown.
Baked out of the oven, cut to see, the surface is a little crispy and fragrant, inside the chicken tender, with cream and onion flavor, and pull out of the silk
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16. home made pizza
Materials:
Dry yeast 1 and 1/2 tsp, 3/4 cup of warm water (about 150g), 30g of softened butter
A. 300g of medium gluten flour, 1 tbsp of sugar, 1/2 tsp of salt
Pizza Sauce Ingredients:
1/4 onion, 1 clove of garlic, 10g of cream
A. 2 tbsp of tomato paste, 6 tbsp of water, 1/4 tsp of salt, 1/4 tsp of ground black pepper, Oregano1/4 tsp, Sugar1 tbsp
Directions:
Sprinkle the yeast over the warm water and mix well to dissolve it, then add the ingredients of Ingredient A to form a dough
Pour it on the table with the cream and knead it vigorously for 10 minutes, until it becomes smooth and elastic. Cover and let rise in a warm place for 2 hours
Sprinkle some dry flour on the table, pour the dough over it, divide it into rounds as needed, and let rise in the center for 15 minutes
Shape the dough into a pie and spread it out on a baking sheet or pizza pan, arranging it so it is thicker in a circle around the dough
Pierce holes in the crust with a fork so it doesn't bulge out during baking
Spread pizza sauce in the center. p>Spread the center with pizza sauce, leaving the edges uncoated
Preheat oven to 210C, spread with baking ingredients (e.g., seafood, meats, veggies, etc.) and bake on the lower shelf for 15 minutes, then remove from the oven and spread with shredded cheese and bake for 5 minutes more until the perimeter is golden brown.
Pizza sauce:
Peel and mince the onion and garlic
Heat the pan, add the cream powdered onion and minced garlic
Add the A ingredient and stir-fry and bring to a boil
Additional information:
Traditional pizza sauce has no sugar, but a little bit of it can slow down the acidity of the tomato paste, which is better suited to our tastes
This crust can be used to make 11-inch pizza, 8-inch pizza, or a large pizza, which can be used to make a large pizza, or a small pizza.
This crust makes one 11-inch pizza, two 8-inch pizzas, and five 5-inch pizzas. This is a thick pizza, and a thin pizza is only 2/3 of the size. In fact, the size and thickness can be adjusted by yourself, there is no certain standard.
If you can't finish baking at one time, you can bake in batches, and it doesn't matter if you leave the pizza on the table for a while (Claire's note: it's best to cover it with plastic wrap)
It's not necessary to be as particular about pizza as it is about making bread, and you can be more flexible about the materials and the way you do it, and you can even use the crust that hasn't fermented to make the pizza. (Claire's note: So pizza can be the most important thing for you to do when you're trying to make bread, and you can even do it with the sweet dough that's failed. The dough is also good for making pizza crust.
The proportions of the ingredients in the pizza sauce can be quite arbitrary, like I like the flavor of cream and oregano so I put in a lot more. My son was not used to the flavor of tomato, so I left it out and it was just as good; then I slowly increased the amount of tomato paste. Since we don't have tomato paste at home, I used ketchup instead and skipped the sugar. I switched to ketchup only when he could accept the taste of tomato. As long as it suits your taste, you don't have to limit yourself to recipes.
The pizza sauce can be frozen in a plastic container (if you put more cream and less water, I just put it in the freezer), and then you can scoop out a tablespoon of it and use it next time you want to make pizza
Oven Cakes
Round Cake Baking Dish Food Processor Glass Bowl Deep Pan Chef's Knife Whisk Wooden Spoon Paint Brush Knife Metal Bowl Sifter Baking Sheet Scraper Spatula Wire Rack Sheet of Butterfat Cake Wide Square-Head Knife Wire rack Egg white with hazelnuts Granulated sugar Cherry liqueur Cornflour Frosting Light butter Egg whites
Butter and flour 250g hazelnuts Granulated sugar 300g Cornflour 2 tablespoons Egg whites 6 Egg whites Frosting and butter Cream 150ml water 150ml sugar 150ml Egg yolks 6 Egg yolks 3 tablespoons Cherry liqueur (kirsch, add more if necessary) 375g light butter
Order of Preparation < /p>
1.
1. Preparation of hazelnut meringue
2. Baking
3. Preparation of buttercream
4. Combination of cakes
5. Decoration
- beforehand. -
The cake can be made 2 days before, wrapped tightly and frozen in the refrigerator. Because it is soft, it is easy to slice. Just before serving, garnish with frosting and hazelnuts.
Add at least 1 hour of freezing time
1. Prepare the hazelnut meringue
1. Grease a baking sheet with butter, line with parchment paper, then grease with butter and sprinkle with flour, then pour off the excess flour. Invert a round cake pan and snap it onto the baking sheet, using your fingers to trace a circle along the side of the pan.
2. Toast the hazelnut praline in the oven for 12 to 15 minutes, remove the skins (Method >>, reserving 1/3 for decoration. Mix 1/2 portion of the granulated sugar with the remaining hazelnut praline and place in a food processor.
3. Grind the hazelnut kernels into a crushed powder, or use a spiral grater to do the same.
4, put the ground nuts with sugar in a glass bowl and add cornstarch.
5, egg white into a metal bowl basin, with a whisk or electric mixer beat until straight, add the rest of the granulated sugar continue to intercept 20 seconds, until the formation of the surface of the shiny meringue sauce.
6, add 1/3 hazelnut puree, mix gently with a spatula, one hand can be inserted from the center from top to bottom scooped up to cover and stir, one hand in an anti-clockwise direction to turn the bowl, the rest of the hazelnut puree added in 2 times.
2, baking
1, preheat the oven to 130 ℃ (250?, gas 1/2 degrees). The meringue sauce has been stirred, shoveled in the already prepared and painted circles on the baking sheet, with a broad square-headed knife to scrape the flat into a round cake shape, before and after can be made into 3.
2. Put the baking sheet into the oven and bake, turning occasionally, until the meringue sauce is slightly yellow and dry body into a meringue cake, about 40 to 50 minutes.
3. Remove the baking sheet, invert it onto a cake plate while it's still hot, cut off the excess along the sides, carefully remove the butter paper, and then place it on a wire rack to cool.
3. Prepare the butter cream
1. Cook the sugar in water first, and then continue to cook until it is soft and curry-like, without stirring. To test if it's just right, remove the pan from the heat and scoop the syrup with a teaspoon. After it cools down for a few seconds, take a little syrup with two fingers and rub it together, if it becomes a small circle, then it's ready.
2, in the melting syrup, with an electric mixer to stir the egg yolks.
3. Slowly pour the hot syrup into the egg yolk mixture and stir.
4. Continue whisking on high speed until cooled and thick.
5. Add the butter to the bowl and beat with an electric mixer (or a wooden spoon) until soft and creamy.
6. Slowly add the butter to the thickened custard and continue to whisk.
7. Add 3 tablespoons of cherry liqueur and continue whisking (increase the amount of liqueur).
4. Combination Cake
1. Cut the cardboard into a round cake base shape, gently apply buttercream, spread a piece of baked meringue cake, and press lightly. In order to facilitate the work, you can put the cardboard on the bottom of the cake pan upside down, and then put on the meringue cake.
2. Spread 1/4 portion of buttercream on the meringue, flatten it with a broad square-ended knife, then fold the second meringue and spread 1/4 portion of buttercream on it as well.
3. After stacking the third piece, spread the whole cake with the remaining buttercream
5. Decoration
1. Spread the frosting on the cake surface into a thick layer with a small sieve.
2. Use a chef's knife to chop the hazelnut nuts and gently stick them to the sides of the cake with your hands.
3. Using a knife, arrange the hazelnut puree in rows all the way around the cake, and freeze firmly, for at least 1 hour.
Fruit cake
Ingredients: (1) 100 grams of gluten flour, 100 grams of cream (2) 100 grams of powdered sugar, salt 1/2 tsp (3) 2 eggs (4) 20 grams of milk (5) 100 grams of candied orange peel, 100 grams of rum, lemon shavings 1/2
(1) ingredients (5) together with the cake. The first thing you need to do is to mix the ingredients together.
(2) Sift the gluten flour, add the cream and beat with a whisk until bulky and whitish in color.
(3) Add all ingredients of Ingredient (2) together and mix well until there is no particle.
(4) Add the eggs in batches and mix well, then add the milk in batches and mix well.
(5) Finally, add the ingredients of recipe (1) together and mix well, then bake in the oven at 170℃ for about 30 minutes.
Cookies:
Butter: 120g
Powdered sugar: 40g
Sugar: 30g
Salt: 1/4 tsp
Eggs: 1 small
Milk: 15ml
Powdered milk: 15g
Gluten free: 120g
Almond meal: 50g
The first step in the process is to make the cookies.
Almond flour: 50g
Vanilla extract: 5ml
<Tools>:
Measuring spoon, electric whisk, rubber knife, laminating nozzle, laminating bag, heart-shaped round mold, oven.
<Practice>:
1, softened butter at room temperature in a large bowl beat, add granulated sugar, powdered sugar, salt, continue to beat until the sugar is dissolved.
2, add the egg and milk in batches, stirring well with an electric whisk.
3, flour, milk powder, almond flour sifted, add a little bit, stir evenly.
4, add the essential oil, raisins and stir evenly.
5, the baking tray is lined with greaseproof paper, laminating or cover the mold to set the cookies.
6, into the preheated 180 degrees oven, baked for about 15 minutes, depending on the situation
Sugar-coated cookies:
<Material>:
Cookies:
490g flour, 1 teaspoon of baking powder, 225g of unsalted butter at room temperature, 300g of sugar, 1/4 teaspoon of salt, 2 teaspoons of vanilla flavoring, 2 eggs. vanilla flavoring, 2 eggs.
Sugar coating:
4 ounces (100g) powdered sugar, 1 tablespoon (15ml) water, food coloring/flavoring
<Directions>:
1. Stir together the flour, baking powder and salt in a container. Leave it to be used.
2. Whisk the queen and sugar until fluffy and shiny (about 4 minutes), then add the eggs and vanilla flavoring to mix the ingredients well.
3. Now add the mixture from 1. Mix until the dough is smooth and suitable, not too hard or crumbly.
4. Wrap the dough in a film and store in the refrigerator for an hour.
5. Preheat the oven to 180 degrees Celsius.
6. Using a rolling pin and a floured surface, spread the dough to a thickness of about 5mm. Try not to make the dough stick to the board.
7. Use a cookie cutter to make shapes. This recipe makes about 36 pieces.
8. Place these cookies in an oven tray and cool in the fridge for 10-15 minutes.
9. Then bake the cookies in the oven for 10 minutes (or until the edges are brown). Cool the cookies for decorating.
10. Finally, garnish the top with icing.
Icing:
1. Combine the powdered sugar and water in a container, stir to dissolve, then add the coloring and flavoring (if desired).
2. The consistency of the icing needs to be just right. If it is too light, add a little powdered sugar; if it is too thick, add a little more water. Remember to add the water and sugar gradually.
Chocolate Bean Cookies
<Ingredients>:
1 cup (225g) butter at room temperature, 150g white sugar, 160g yellow granulated sugar, 2 eggs, 1.5 teaspoons of vanilla flavor, 315g flour, 1 teaspoon of baking soda, 2/1 teaspoon of salt, 270g chocolate beans
<Directions>. :
1. Preheat the oven to 190 degrees Celsius.
2. Melt the butter and add the sugar and yellow granulated sugar and stir for 2 minutes to make it uniform.
3. Add one egg, mix well and then add the other one and mix well.
4. Add vanilla flavor and mix well.
5. Add the flour, baking soda and salt and mix well.
6. Add chocolate beans and mix well.
7. Use a large tablespoon to scoop out the ball of dough and flatten it out, place it in an oven dish and yard it.
8. Bake directly in the oven on the oven rack for 12-15 minutes (or until the edges are brown).
How to make crescent-shaped bread
1: Knead 300g of flour, 5g of salt, 170g of water, 5g of yeast to form a smooth dough, and put it in the refrigerator overnight. Another 300g of high flour, 5g of salt, 170g of water, 30g of butter, 40g of sugar, 5g of yeast, put the dough overnight into small pieces and add together;
2, kneaded into a smooth dough that can be pulled into a film, and fermented to double the size;
3, divided into three pieces, shaped into a long stick shape, and then the second fermentation, the fermentation is completed in the bread on the cuts;
3, divided into three pieces, shaped into a long stick shape, and then the second fermentation, in the finished bread;
4, the oven is not a good place to eat, but the bread is very good. >
4, preheat the oven at 180 degrees, add another disk of water into the oven with a microwave oven to boiling water, bake for 25 ~ 30 minutes;
soft French bread production method
Selection
500 grams of gluten flour, 30 grams of granulated sugar, 310 grams of milk, 6 grams of baking powder, 60 grams of whipping cream, 3 grams of salt.
Preparation
1. Pour fresh milk into a microwave bowl and heat on high for 1 minute 30 seconds. Remove to room temperature, stir in 6 grams of baking powder and let stand for 8 minutes.
2. Knead gluten flour + baking water + salt + granulated sugar into a dough and add whipping cream for 15 minutes until extended.
3. Put in a warm place to ferment until 2 times big.
4. Tap the dough lightly to remove the air in the dough, divide it into rounds and relax for 20 minutes.
5. When the dough has finished loosening, roll it out into a long strip, wrap it in your favorite filling, and roll it up from the left side.
6. Grease a baking sheet and place the rolled dough on it.
7. Preheat the oven at 180 degrees for 2 minutes, add a bowl of hot water and place the baking sheet. Ferment for 45 minutes.
8. Remove, dip the knife in water, make a few cuts on the fermented dough and spray with water.
9. Spray the dough with water again before putting it in the oven.
10. 170 degrees for 20 minutes.