Flour is a type of powder made from ground wheat. According to the amount of protein content in flour, it can be categorized into high-gluten flour, low-gluten flour and gluten-free flour. Flour (wheat flour) is a staple food in most parts of northern China. There are many varieties of food made from flour, with many different patterns and flavors.

Pancakes

Ingredients: 300 grams of flour (according to personal taste), 1 local egg (preferably from a buyer's chicken), salt, cooking oil, white sesame seeds.

Methods

1 Put the flour into an empty bowl, add an egg (you can also beat the egg before adding), a little cooking oil, salt and white sesame seeds (be careful not to add too much cooking oil, otherwise the dough will be very oily).

2. Use your hands to mix all the ingredients well, then slowly knead the whole dough, and finally, after kneading and wrestling, make a dough that is shiny and oily on the outside.

3. Take the dough out, place it on a board (you can sprinkle some flour on the board beforehand), and use a rolling pin to roll it out into a pancake with a thickness of about 2 millimeters.

4. Sprinkle some flour on the front side of the pastry as well, and then use the rolling pin to slowly roll it up from one end of the pastry.

5. Using a knife again, run it along the rolling pin and cut the rolled up pastry.

6. Divide the cut pastry into smaller pieces about 5 centimeters wide.

7. Finally, run the knife through the center of the smaller crusts twice so that 2 small slits about 3 cm long appear in the middle.

8. Heat a wok on high heat, pour in enough cooking oil, wait until the oil temperature rises to about seven layers, turn down the heat, put the prepared crusts in order, and then use a spatula to keep turning the crusts.

9. Until the surface of the crust is golden brown, you can fish out, control the oil, put into a bowl, in turn, make a sufficient amount of thin crisps, and then sprinkle with pepper and chili powder, you can eat.

Potato flour lumps

1: flour with eggs into a paste, to be slightly early to adjust, will be more gluten, added eggs will make the crust eat more chewy

2: potato peeled and cut into strips, do not be too thin, easy to break, ham meat shredded

3: hot pan into the meat oil, add shredded ham, add shredded potatoes, stir fry, add water, water according to the amount of their own burned added. The amount of water according to their own burning added.

4: When the water boils, you can mix the batter, pull the hand very thin very thin piece of a piece of the pot, looking at the pot of crust a piece of a piece of yellow, bright crystal

5: This time you can add seasoning, salt, chicken essence, a little soy sauce, soy sauce can enhance the color, like to eat spicy can add a little dry chili pepper, like to eat pepper can add a little pepper, and be When the noodles are cooked, add some MSG and sprinkle some scallions on it.

Looking at the yellow potatoes, bright crystal noodles, will definitely seduce your appetite full of flavor really good!

Doughnuts

Ingredients: high-gluten flour, oil, water, sugar, salt, yeast

1 first sugar, salt, yeast poured into the pot with a little water, and then poured into the high-gluten flour and then slowly poured into the warm water to the flour, mix well, and then kneaded the dough, and then placed in 30 minutes and so on the dough to expand to twice the size of the dough, then brushed a layer of oil and gently kneaded again to cover the freshness of thinly covered and placed for 20 minutes.

After 220 minutes, roll out the dough to a flat surface and cut evenly into 2-finger strips.

3Then take a chopstick and press it vertically in the center of each strip.

4Then overlap the two strips and press them down the center again.

5Finally, stretch the noodles and fry them in a frying pan until they are puffed up and brown, then remove them from the pan and place them on an empty rack to dry out!

Tart kuey teow

Tart kuey teow is one of the oldest traditional foods in Huizhou, as early as the Tang Dynasty, Huizhou people would take tart kuey teow as dry food on their trips, and during the Ming and Qing Dynasties, tart kuey teow became a must-have for Huizhou people, whether they were going out to do business, studying, going to the mountains or the fields, or even for breakfast on weekdays, tart kuey teow was the first choice of the Huizhou people.

Making Methods

1Flour a little, add the right amount of cold water and open, and let it sit for a while and wait for the dough to develop

2Soak the dried radish shreds in water, add the right amount of lard, and mix it well

3Divided the developed dough into small dough, and rolled out the skin

4.Put enough radish fillings into the skin, and wrapped them along the edges of the skin, the technique is somewhat like a bun. Baozi, wrapped after the folds # can also be put in the shredded radish before the puree spread on the crust

5 with a rolling pin will be wrapped in the filling of the pasty flattened, moderate strength, be careful to expose the filling

6 then the rolled out pasty into a pan on a low flame frying, do not need to put the oil in the pan

7 wait until both sides of the slightly golden brown can be out of the pan, you can use as a snack, but also can be the morning with porridge, very delicious Oh, very good. It is very delicious.

Noodles

Noodles originated in China and have a history of more than 4,000 years. Noodles are a simple to make, easy to eat, nutritious, can be a staple food and fast food health food. It has long been accepted and loved by people all over the world. Noodles a kind of grain or bean flour with water ground into a dough, after either pressing or rolling or stretching into a slice and then cut or pressed, or the use of rubbing, pulling, pinching and other means, made into strips (or narrow or wide, or flat or round) or small slices, and finally boiled, stir-fry, braised, deep-fried into a kind of food. There are many patterns and varieties.

Making Methods

1, put the flour into a basin, put some water and salt, knead the water and loose flour all together to form a dough, knead for 10 minutes, and leave it on gauze for 20 minutes

2, after 20 minutes, flatten the dough with a rolling pin, sprinkle a bit of flour to roll it up with a rolling pin and roll it out,

3, roll it out with a rolling pin to form a big dough as thin as possible, round, rectangular, and so on. Round or rectangle is fine.

4: Fold the rolled out dough over and carefully cut the dough into strips with a knife.

Egg Cake

1To make the dough, pour 60g of boiling water into the flour and stir quickly with chopsticks to combine the flour and water into snowflakes

2Then add the cold water and continue to stir with chopsticks, and then knead with your hands to form a ball of dough, and then place it on a board and continue to knead for 10 minutes or so, to form a smooth ball of dough.

3Please divide the dough into four equal portions and let it rise for 15 minutes on a sheet of plastic wrap.

4To make the shortening, combine the flour and vegetable oil in a small bowl and mix well.

5Dip the palms of your hands in some dry flour to prevent sticking, and press one dough ball to flatten.

6Spread a layer of shortening on the dough.

7Pack the shortening like a bun, pay attention to close the mouth tightly, don't let the shortening leak out, four dough all wrapped up, close the mouth down and place covered with plastic wrap to continue to rise for 15 minutes

8Take a wrapped up dough, dip your hands in some vegetable oil, and spread a moderate amount of vegetable oil on the counter to prevent sticking, and slowly flatten the dough into a thin pancake.

9This time preheat the electric cake pan, only preheat the lower plate can be.

10In the preheated electric pancake gear lower plate coated with a moderate amount of vegetable oil, the pancake flat into the cover and select the pancake / omelette gear.

11Cook for 1-2 minutes, open the lid to see the top layer of the pancake bulge and poke the skin with a chopstick.

12Take an egg and beat it in a bowl, slowly pour the beaten egg mixture along the poked opening of the pancake.

13Flip the pastry over and cook, uncovered, for 1-2 minutes, brushing one side with a little sweet pasta sauce.

14Place a piece of lettuce on top and roll up to serve, or brush with chili sauce if you like it spicy, and sandwich with slices of ham.

Scallion pancakes

Main ingredients: 200 grams of flour, boiling water, 1 spoon of five-spice powder, half a spoon of salt, 1 onion, salad oil 15ML

Method of production

1 flour and boiling water and flour, little by little, start to use chopsticks to stir, stirred into the noodle Karma can be on the hand. The beginning of the technique to be gentle, and then all at once, hands Qi force turn the dough, knead until smooth, like just peeled eggs, zero pores oh pro! The first thing you need to do is to get rid of all the stuff that you've got.

2. Cut the onion into foam, pour five spice powder and salt. The oil is hot, and when the oil is hot, turn off the heat and pour it into a small bowl filled with green onion foam, five spice powder and salt to make green onion oil.

3. Knead the dough and divide it into several parts, roll it out into a big long sheet, slightly thinner. Brush the dough with green onion oil

4. Fold the two sides to the center, and then make a cut in the middle to make two pancakes

5Roll up the pancakes one by one, just like poo, and then roll them out with a rolling pin to make a large sheet

6Put a few drops of oil in a pan, put in the large pancake, and cook it until it is golden brown on both sides

7The pancakes are so strong that they are springy, and have a strong green onion aroma, which makes them so tasty. The first thing you need to do is to make sure that you have the right ingredients and that you have the right ingredients. If you have the time, you can fry an egg, stir-fry some shredded potatoes, or make a loin of pork and wrap it in a large pancake.

Corn steamed bread

Instruments: 100 grams of corn flour, 200 grams of wheat flour, milk, moderate amount of warm water, 2 grams of Angie's yeast dry powder, rapeseed oil moderate amount of lettuce two slices of food red pigment two drops

Production

1 Corn Flour and millet flour.

2 Yeast and warm water stirred into a milky consistency and set aside.

3Pour in the yeast, milk, and warm water and stir in one direction until flocculent.

5The dough has risen well when pressed and kneaded into a smooth, delicate column.

6 pulled into equal sized small doses, small doses kneaded into a ball, one hand forward and one hand back to push the buns turn up, turn out the height.

7 whole shape of the steamed buns into the steamer pot to cover the pot and wait for the second rise, the gap between the buns empty some, to prevent sticking. (Steamer brush a layer of oil to prevent the buns and steamer sticking)

8 steamer water boiling, the steamed buns on the steamer on high heat for fifteen minutes to steam off the heat and open the lid.

Hot noodle steamed dumplings

Instruments: 1 catty of flour, chives moderate,, egg moderate, shrimp peel moderate, ginger moderate, salad oil moderate, chicken essence less, sesame oil moderate

Method of production

1 leeks cut into small segments, eggs scrambled and chopped up and standby.

2 put, leeks, eggs, shrimp in a pot, home ginger, moderate salt a little chicken essence and sesame oil. Leek first with a little salad oil, after mixing the filling does not come out of the water, mix well and then ready to use.

3 and noodles should be half with hot water, and then add warm water to live, live after a good than dumpling noodles softer, live a good molasses for an hour.

4Cut the noodles into small dosages and roll them into thin slices in the center and on both sides.

5Put in the filling and pinch the center first, then the sides.

6Put the dumplings in the steamer and steam for 15 minutes.

7Wait two to three minutes before removing the lid. The steamed dumplings will be ready when the time is up.

Fa Cake

Ingredients: 150g pumpkin, 200g purple potatoes, 250g flour, 5g yeast, 50g sugar, water

1Pumpkin and purple potatoes cut into pieces and steamed, mashed into a puree while still hot

2Pumpkin puree mashed into a blender, add sugar and water

3The same way also purple potatoes mashed into a blender, add sugar and water

3Purple mashed into the purple potatoes mashed into a blender, added sugar and water

3Steamed into a blender, added sugar and water

3The same way also purple potatoes mashed into the purple potatoes mashed into the purple potatoes mashed into the white potatoes, added sugar, sugar and water.

7Sprinkle dried cranberries on top of the fermented pumpkin dough, cover the pot with a lid and steam for 25-30 minutes, don't open the pot right after the heat is turned off, let it rest for 5 minutes before opening it again

8Sprinkle dried cranberries on top of the purple potatoes as well, and I sprinkled them with cooked sesame seeds. Steam for 25-30 minutes

9Steam the finished product, cut it with a knife and put it on a plate for easy serving.

Bread

Ingredients: 240g of high-gluten flour, 60g of low-gluten flour, 120g of water, 30g of butter, 7g of yeast, 20g of sugar, 5g of salt, 50g of eggs, 210g of shortening

Methods

1. Put the yeast into a container and add 1-2 tablespoons of lukewarm water, stirring to combine

2. Beat the egg in another container, add the water, sugar and salt while mixing, mix until the sugar is completely dissolved

3. Add the high flour, low flour and yeast water and mix to form a dough

4. Transfer to the workbench and add the cream and mix well

5. Knead the dough back and forth with your hands, and then make it a little bit gluten free

6. When it is done, put the dough into the fermenter, and put it into the fermenter and relax for 20 minutes in the environment of 22℃-25℃ (the first time, it will be a very good time for the first time). (For the first fermentation, I boil a little bit of water in a pot until it bubbles slightly, turn off the heat, then put a rack on top, put the container with the dough on it, cover it, and it will rise for about 20 minutes)

7. Wrap the dough in film and put it in the freezer for about 1-4 hours

8. Take it out of the freezer and let it rest for a while to warm up, then use a rolling machine to roll it out. Warm it back up, then use a rolling pin to roll it out into a 2cm thick rectangle

9. Then it's time to fold the quilt, three times in a row, 15-20 minutes in the refrigerator after folding, and the last time for 30 minutes, then take it out and roll it out into a square, and then shape it according to your own style, and then let it ferment for the second time after it's finished, as it's already very hot in my area. The second fermentation is done, the weather is already very hot here, so put it at room temperature for about 40 minutes.

10. After the second fermentation, brush the dough with egg sauce (not on the cuts) and bake at 200 degrees (preheated) for 18-20 minutes.

11. On the shape of the yellow peach bread: first open out a 12 * 12CM piece of square sheet, the center of a little bit of egg sauce, and then the four corners of the folded inward, pinch, and then after the second fermentation in the middle of the extrusion of the Castella, and then put the yellow peach slices (this can be free to change, you can put the meat floss, other fruits, etc.).

Hand Tear Cake

Method of Preparation

1Pour 180g of medium flour into a container, pour in warm water in small portions, add the water while stirring with chopsticks, and when the flour is in the shape of a snowflake, knead the dough with your hands until it becomes a smooth ball of dough, cover it with plastic wrap, and leave it in the molasses for about 20 minutes.

2. Melt the butter in hot water, then cool it down a bit, and pour it into the 20g of flour.

3. Roll out the molten dough into a sheet about 3mm thick, spread an even layer of shortening on the rolled-out sheet with a spoon, and roll from one end to the other (along the wide side, roll slightly tighter);

4. Roll out the dough, press it flat and cut it in half with a knife, and then merge the two surfaces together. Roll it up, cover it with a damp cloth and let it relax for 20 minutes, then flatten it with your hands and roll it out with a rolling pin into a thin pancake;

5. Heat up a pan, pour in a little oil, put in the pancake, put the lid on, and cook it over medium-low heat. One side of the cooking about 1 minute, in the surface brush a thin layer of oil, turn the child and then cooking, repeated 2 times, to be both sides are golden brown, the cake is ready. It can be eaten hot or cold.

In addition to the above, flour can also do a lot of food Oh.