This brown sugar biscuit, the pot version is more delicious than the oven version, and the taste is softer and the method is very simple. Aauto is faster and suitable for breakfast.
Brown sugar is added to the cake stuffing, which is especially suitable for ladies. It's great to supplement iron and blood. Many children love anemia when they grow up, so eating more brown sugar is especially good for their health. The scones made of brown sugar are especially fragrant without oil, and can be eaten for several days at a time.
[Component List]
Dough: 300g of flour, 3g of yeast, 0/0g of sugar and 0/70ml of water at room temperature.
Brown sugar stuffing: 50g brown sugar, flour 15g.
Proper amount of black sesame and white sesame.
[Production Steps]
1. First, mix flour, 300g yeast, 10g white sugar and 170ml normal temperature water, and then knead10ml by hand.
Knead into a smooth and soft dough and let it stand for 5 minutes;
2. Now mix the brown sugar stuffing, 50 grams of brown sugar and 0/5 grams of flour, and mix well;
3. Move the dough to the chopping block and knead it directly into long strips, divide it into equal small doses and knead it into smooth and round.
Roll it into dough with thin sides and thick middle, then wrap it with brown sugar stuffing and wrap it like a steamed stuffed bun;
4, closing and flattening, putting some water on the front of the cake embryo, sprinkling black and white sesame seeds, and then covering with plastic wrap and standing for 10 minute;
5. Heat the pan with minimum fire 1 min, put in the cake embryo without oil, bake it all the time on low fire, cover it and bake it to the end, then turn it over, and both sides of the cake will be evenly colored. You can also see that the cake is bulging and you can take it out with a spatula.
6. Burn each side for about 3 minutes, depending on the firepower. Without oil, the sesame seed cake baked slowly by small fire is not only healthy but also more fragrant. You can smell the fragrance by putting on the brand. You can try if you don't believe me.
This kind of sesame seed cake tastes soft and hard when baked in the oven, so I prefer the sesame seed cake made in a pan. The syrup that just came out of the pan is very hot, so remember to tear a small mouth to cool it down a little before eating!
This Chinese muffin doesn't need to be sent away or baking powder. Add yeast powder, stir the batter, wait for fermentation, and finally fry on low heat. In the frying process, there is no need to put a drop of oil, and the aroma is overflowing. The finished product is soft and sweet.
Ingredients list: flour 150g, 2 eggs, clear water 150ml, sugar 24g, brown sugar 14g, yeast powder 2g, baking soda 1g and salt1g.
[Production Steps]
1. First, mix the flour, including 150g flour, 2 eggs, 150ml water, 24g white sugar and 14g brown sugar. Although white sugar is added, it is not recommended to omit brown sugar, because brown sugar can not only add color, but also give muffins a unique flavor.
2, 2 grams of yeast powder, baking soda 1 gram, baking soda can not only neutralize the sour taste caused by long fermentation time, but also enhance the softness and porosity of muffins. 1 g salt, stir well together and stir into a fine batter without flour particles. This batter is very thin. Cover with plastic wrap and refrigerate overnight. If you are in a hurry, let it stand and ferment for 2 hours at room temperature.
This is the batter that I woke up all night. Because it is very thin, I can't see how much it has expanded, but there are many small bubbles in it. If you don't add eggs, the fermented batter can obviously see that it has expanded twice and has pores. Let it warm up for a while, and then it can be operated after washing.
4. Stir the evenly fermented batter again;
5, now come to pancakes, non-stick pan without brushing oil, so that muffins can be smooth and not greasy, after heating, scoop a spoonful of batter on the pan.
Fry in medium heat until there are many big bubbles on one side, and it feels that there will be no new bubbles.
Fry the other side a little and you can get out of the pot.
This muffin is soft, even if it is cold.
Soft and sweet taste, suitable for all ages, very suitable for eating.
This vegetable jiaozi is healthy and light. Mix all the vegetables and wrap them in corn flour. Soft, salty and delicious! Put it on a pot and steam it. This kind of breakfast is not only nutritious and delicious, but also low in calories, which is very in line with the concept of healthy eating. Adults and children at home can rest assured to eat.
【 List of Ingredients 】 Appropriate amount of spinach, carrot 1 root, 4 mushrooms, 3 eggs, appropriate amount of shrimp skin, 2 tablespoons of corn flour, half a spoonful of salt 1 tablespoon of chicken powder, half a spoonful of pepper, and soy sauce 1 tablespoon.
[Production Steps]
1, there are some spinach in the field, put it aside after washing;
2. Prepare a carrot and some mushrooms. Peel carrots and shred them directly. Every time I cook vegetable dumplings, I put carrots. The color is beautiful and delicious.
After the dishes are ready, we will cut the mushrooms, slice them first, and then chop them into such particles.
4. Then cut some onions, ginger and garlic. Onions are also cut into small pieces, just like Jiang Ye. After the filming, the garlic was also chopped.
Then we boil the pot, add a drop of oil after the water boils, then blanch the spinach for 30 seconds, take it out and put it directly on the chopping board, and then chop it with a knife.
6. At this time, we prepare a clean piece of gauze, first wrap the chopped spinach, then squeeze out the water and set it aside.
7. Then prepare a bowl and beat in 3 eggs, add a drop of cooking wine to remove the fishy smell, and then stir evenly for later use;
8. Heat the oil in the pot. After the oil is hot, pour in the eggs, slide them in circles with chopsticks, and serve them first after stir-frying;
9. Stir-fry other side dishes with the bottom oil in the pot. Add onion and ginger until fragrant, and then add a handful of shrimp skin. Stir-fry and add mushrooms and carrots. Stir-fried carrots and mushrooms a little will not only taste more fragrant, but also taste more nutritious. After frying, turn off the heat and serve.
10. At this time, we prepare a big bowl, pour in all the fried carrots and mushrooms, and then add all the eggs and spinach. After stirring evenly, continue to add two spoonfuls of corn flour, 1 spoonful of salt, half a spoonful of chicken powder, half a spoonful of pepper and one spoonful of soy sauce, and stir evenly with chopsticks first;
1 1, and then we can start to knead jiaozi, the size is as big as we like, and it is almost as big as my table tennis;
12, prepare a spoonful of corn flour after kneading, put the kneaded vegetable dough in and roll it around, so that the surface of the vegetable dough can be covered with a layer of corn flour, which is easy to spread. When wrapping corn flour, you can wrap it with your hands and then wrap it with another layer, so that you can make a very strong corn flour skin that will not spread;
13, after all done, steam in the pot. If you are afraid of sticking, you can brush some oil on the bottom. Boil cold water, steam for 20 minutes, and then simmer for 5 minutes after turning off the fire. At this time, you can cook!
This vegetable is delicious when eaten directly in jiaozi, and the color in Huang Cancan is also beautiful. When you open it, it's full of vegetables, and with the corn flour on the outside, it tastes particularly fragrant, light and refreshing, just scraping oil for your stomach.
However, I prefer dipping in the sauce. Add a boiled egg and a handful of garlic to the bowl. After mashing together, it is super delicious egg and garlic paste, plus a spoonful of soy sauce, a spoonful of balsamic vinegar and two spoonfuls of sesame oil. Mix well and dip in jiaozi to eat! Fine coarse grains, thin skin and big stuffing, high fiber and low calorie, don't miss the little friends in the fat-reducing period!
This is a delicious box made of leek and fungus. It's simpler than a pot helmet, more delicious than pancakes, and not enough to eat.
[Component List]
Dough: 200g flour, 2g salt, 100ml warm water, edible oil.
Stuffing: 1 dried auricularia, leek, 10g edible oil, 1 tablespoon salt, 1 tablespoon thirteen spices, a spoonful of soy sauce, half a spoonful of oyster sauce and three eggs.
[Production Steps]
1. First prepare 200 grams of flour, then add 2 grams of salt to increase the gluten of flour. Stir well with chopsticks, mix the flour with 100 ml warm water, and then knead the flour. At this time, the dough is not easy to knead. We can cover it and let it stand for 10 minutes before mixing the noodles.
2, the dough is much better now, it takes about 3 minutes to knead, then the dough is sorted into long strips and divided into 5 small noodles, and then the small noodles are directly kneaded into small strips;
3. Prepare a plate, brush a layer of cooking oil on the bottom, put a small dough inside, and brush a layer of cooking oil on the surface, because the dough with cooking oil will be more malleable, and then cover it with plastic wrap for more than 2 hours (the longer the proofing time, the better the extensibility of noodles). If you want to put it in the refrigerator for one night, it is ok to get up the next morning and do it directly;
Now, let's prepare the stuffing. Add 1 to the pot, cover the pot with a bowl of water, and cook over medium heat until the fungus is completely soaked. In this way, you can not only soak the fungus, but also cook the fungus and take it out and clean it after cooking. You can wash it several times, squeeze out the water after washing, then cut it into pieces on the chopping board and put it in a big bowl.
5. We prepare another handful of leek, remove the white roots, then cut the leek leaves into powder, put them into a bowl, add 10g edible oil to prevent the leek from coming out of the water, and then add 1 tablespoon salt, 1 tablespoon thirteen spices, 1 tablespoon soy sauce and half a spoonful of oyster sauce after stirring evenly.
6. Prepare another bowl, beat three eggs with chopsticks, add more cooking oil after the pot is hot, pour in the egg liquid after the oil is hot, stir into chicken rice grains with chopsticks, and then take out the pot to cool. After the eggs are cooled, pour them into a large bowl filled with leeks. After stirring evenly, the stuffing is made;
7. Take out the awake noodles. I've been awake for four hours. Noodles are very malleable at this time. Pour the excess oil on the chopping block and wipe it evenly. Then take out the dough and put it on the chopping block. Gently press it with your hand, and then roll it into a cow tongue with a rolling pin. Just roll it as thin as possible without breaking it.
8. Then put the stuffing in the middle of the dough, fold it in half on both sides, then close your mouth, pinch it in the middle and on both sides, then roll it up from one side, roll it into such a cake, and press it gently.
9. Preheat the electric baking pan, brush a layer of cooking oil, add bread, or lightly press it with your hands, brush a layer of cooking oil on the surface, start a small fire until one side solidifies, and then turn it over until both sides are golden. Like this, it means that the bread is ripe and can be eaten out of the pot;
The leek box made in this way is really thin and full of stuffing. You can see the stuffing inside from the outside, and it feels ready to go. It looks particularly appetizing and tastes soft on the outside and firm on the inside. It's full of stuffing when you eat it. Add fungus, the taste will be crisp, nutritious and delicious.
Pumpkin egg pancake is delicious, tender and fragrant, sweet and appetizing.
[List of Ingredients] One piece of old pumpkin, 300g of medium gluten flour, 550g of cold water, 3 eggs, green pepper 1 piece, a spoonful of salt, a little pepper and a proper amount of cooking oil.
[Production Steps]
1, old pumpkin together, peeled, shredded, blanched in cold water, and steamed over high fire 10 minute;
2. Now, mix the dough, 300 grams of medium gluten flour, 300 grams of cold water, and cold water is stronger. Stir into a thick batter without flour particles, then add 250 ml of cold water and stir evenly into a batter without bumps. Set aside for later use;
3. Beat 3 eggs in a bowl and mix well;
4. Cut another green pepper, cut into small pieces and add it to the batter and mix well;
5. At this time, the pumpkin is also steamed. Take it out to cool. After cooling, pour into the batter, add a spoonful of salt and a little pepper to taste, and stir well.
6. After mixing evenly, you can start spreading the cake. The first cake is cooled in the pot and a spoonful of batter is wiped evenly. After a little shaping, pour in a spoonful of egg liquid, shake it evenly, spread it evenly, and turn it over after the egg liquid solidifies;
7. If the fire burns for another minute, the pancakes will turn over. If the time is short, the water evaporates less, and the baked cake is particularly soft.
Pumpkin egg pancakes are ready. They are really fragrant and tender. Old people and children like it! Get up a few minutes early and the family's breakfast will be ready. Add some fruit and milk, and the breakfast with perfect nutrition will be ready!
Millet is a well-known food for nourishing stomach. Paired with pumpkin, it has attractive color, invigorating qi and nourishing stomach. It is the best health food. This kind of millet pumpkin pie is sweet, soft and delicious.
[Component List]
Materials: millet 100g, old pumpkin 150g.
Accessories: sugar 30g, yeast 3g, flour 180g, cassava flour 30g, baking powder 2g.
[Production Steps]
1, millet 100g, wash it first, then pour it into the pot, add half a bowl of clear water, cover it for 0/0 minute, drain the water after cooking, and keep the millet water for later use;
2. 150g old pumpkin, cut into small pieces, put in a bowl and steam in a pot. After the fire lasts 15 minutes, stick it with chopsticks to see if it is cooked, take it out and pour it into a bowl, add 30g sugar while it is hot and mix well, then pour in millet and mix well.
3. Now pour all the millet and pumpkin into the cooking machine and add a little millet water. I add 60 grams of cooking machine to make a delicate paste, and pour the batter into a bowl;
4. Add 3 grams of yeast, stir until the yeast melts, add 180 grams of flour, 30 grams of cassava flour and 2 grams of baking powder, and continue to stir evenly. After there are no flour particles, add 30 grams of millet water and continue to stir evenly. At this time, the batter will thicken slightly and cover it with plastic wrap to double its volume;
5. After the batter wakes up, stir and exhaust, and then stir for a few minutes to discharge the big bubbles in the batter to make it moist and taste sweeter. Then pour into the mold and sprinkle some cranberries on the surface for decoration;
6. Put it in a baking tray, and finally put it in an oven preheated in advance, and fire at 180 degrees for 30 minutes. When baking, the millet pumpkin pie will swell slowly and the surface will crack slightly. You can bake it when the time is up.
Millet pumpkin pie is ready. Soft outside and hard inside, sweet and delicious, with burnt taste on the surface and super soft and delicate inside. Although it is not as fluffy as the hair cake, it tastes more delicate and rich.
[List of Ingredients] 300g sweet potato, 80g sugar, 300g water, 4g yeast, 20g edible oil, cassava starch 150g, 250g medium gluten flour and 3g baking powder.
[Production Steps]
1 Let's prepare a sweet potato, peel it and slice it. The net weight here is 300 grams.
2. Then put it in a steamer and steam it in a pot. Chopsticks can be inserted and cooked.
3. Turn off the fire, take it out and pour it into the cooking machine. Add 80 grams of sugar and 300 grams of water to make delicate sweet potato juice. The cake made of sweet potato juice is more uniform and beautiful in color.
4. Pour into a large bowl, put it in a warm state without scalding, and add 4 grams of yeast.
5. After stirring evenly, add 150g cassava starch and 250g medium gluten flour, and add some cassava flour to the hair cake, so that the taste will be Q-elastic and not sticky.
6. Stir evenly until there is no delicate batter, like this thin streamline, and then cover it and start to wake up.
7. After the dough is twice as big, add 20 grams of cooking oil and 3 grams of baking powder and continue to stir evenly. By the way, all the big bubbles in it can be discharged. At this time, the batter has returned to its original size.
8. Next, prepare the mold, brush the oil to prevent sticking, then pour in the batter, and continue to stir with chopsticks, so that the big bubbles are fully discharged to avoid the steamed cake from collapsing. If there are big bubbles on the surface, poke them with a toothpick, so that the steamed tissue of the cake will be more delicate and even.
9. Cover and wake up to 1.5 times, then put it in a steamer, simmer for 40 minutes, and turn off the fire for 5 minutes.
10, demoulding after blanching, and the sweet potato cake with beautiful color is ready. After pressing it, it will bounce back quickly, very fluffy and soft.
Moreover, the stomatal tissue is uniform and beautiful, and there are no big pores. The taste is delicate and sweet, not sticky at all. It tastes soft and has a little Q-bomb, which is exactly the same as those sold outside!