The ingredients are millet150g, flour 200g, yeast 3g and sugar 50g.
Practice 1, millet is soaked in clear water until it is thrown out with your fingers, and it will be broken, and it will be poured into the cooking machine together with water to make a delicate rice paste. 2. Pour into a container, add yeast, sugar, and flour several times, stir with chopsticks to form a thick batter, and seal and ferment to twice the size.
3, this season, it will ferment in one hour at room temperature, and stir with chopsticks to discharge the gas inside. 4, take some small molds, brush with vegetable oil (easy to demould), scoop the batter in, and it will be eight minutes full. 5. Put it in the steamer and ferment for 20 minutes. 6. When the volume of batter is obviously larger, steam for 30 minutes on fire, and stew for another five minutes.
Glutinous rice and purple potato balls
Ingredients: flour100g, glutinous rice flour100g, 3 purple sweet potatoes, and appropriate amount of sugar.
Practice 1, flour and glutinous rice flour are poured into a bowl according to the ratio of1:1,and boiled water of about 90 degrees is used to form a dough with moderate hardness and relaxation for 20 minutes. 2. Wash and peel the purple potato, cut it into pieces, steam it in a steamer, press it into mud, put it in a place that is not hot, and form a small ball.
3. Pull out a piece of dough slightly larger than the purple potato ball, round it, press a hole in the middle, put a purple potato ball in it, and tighten the closing place by closing the mouth. 4. Put it in a steamer, steam for 20 minutes on high fire, and wrap it in coconut while it is hot.
Black sesame steamed bread
300 grams of flour, black sesame 1 small bowl, 3 grams of yeast and 30 grams of sugar.
Practice 1, black sesame seeds are fried in a pot, and then poured into a cooking machine to make fine black sesame powder. 2. Pour flour and black sesame powder into a bowl, then add yeast and sugar, use warm water of about 30 degrees, and make a smooth dough with moderate hardness and hardness, and seal and ferment to twice the size.
3. Sprinkle dry flour on the panel, take out the fermented dough, and rub it repeatedly to discharge the gas inside. 4. Knead into long strips, cut into small noodles with the same size, and round them one by one. 5. Put it in the steamer steamer, ferment for 20 minutes again, steam for 25 minutes on fire, and simmer for another 5 minutes, and then take out the pot.
Tofu rolls with fried noodles
Ingredients: 300 grams of flour, 3 grams of yeast, 2 eggs, tofu 1 small pieces, 2 shallots, vegetable oil and salt.
Practice 1, put flour and yeast into a bowl, use warm water to make a smooth dough with moderate hardness, put it in a room temperature, and ferment it to twice the size. 2. Crush the tofu with a fork, beat in two eggs, and stir well to wrap the tofu with egg liquid. 3, put a little more vegetable oil in the pot, pour the tofu egg liquid into it and fry it, and chop it into small particles.
4. After the dough is fermented, first knead and exhaust, and then roll it into a rectangular sheet with a thickness of about 0.2 cm. 5. Sprinkle a layer of tofu eggs on the surface, then sprinkle chopped green onion and roll it from one end to the other. 6, cut into small noodles about 2 cm wide, pan brush oil, put them in, there should be a gap in the middle, and ferment again for 20 minutes. 7. Burn the bottom to golden yellow first, add half a bowl of water, cover the lid, fry over high fire until the water is completely dried, press it with a shovel, it will rebound immediately, and you can turn off the fire.
Home-cooked version of silk cake
Ingredients: flour, shallots, salt, vegetable oil.
Practice 1, pour the flour into a bowl, add a little salt, use half hot water and half cold water, then floc the flour together, add a handful of chopped green onion and knead it into a smooth dough. 2. Put it on the panel, rub it into long strips, divide it into noodles with uniform size, arrange it round, find a suitable container, brush it with vegetable oil, put them in, coat the surface with vegetable oil, and seal it for 2 hours.
3. After baking, roll it into rectangular thin slices, cut it into thin strips, hold both ends by hand, and stretch it to the strong point as far as possible. 4. Roll it from one end to the other, pull it while curling, press the joint at the bottom, then stand up and press it flat. 5. Brush the vegetable oil on the bottom of the flat pot, put the prepared cake embryo in and bake it until both sides are golden.
Rice cake
Ingredients: rice150g, flour 200g, yeast 4g and sugar 50g.
Practice 1, soak rice for four hours, and use a cooking machine to make a fine rice paste. 2. Pour into a bowl, add yeast and white sugar, then add flour in small amounts, stir it into a thick paste, and seal and ferment it to twice the size.
3. Find some suitable containers and brush them with vegetable oil. After the batter is fermented, stir and discharge the air inside and scoop them into the containers respectively. 4. Put it in the steamer, ferment for the second time, and then steam it over high fire.