Material: 300g high-gluten flour, 6g/ 15g sugar /5g salt /45g eggs/150g milk /9g butter/a little egg liquid for polishing. Practice: 1. Put the milk and butter in a container, heat it in a microwave oven for 30 seconds, then take it out and mix the butter and milk evenly with an eggbeater. 2. Add dry yeast powder, stir with an egg beater, then add sugar, salt and eggs, and stir well. 3. First, add one-third of the flour, stir it evenly with an egg beater, then pour the remaining flour into a container and stir it into dough with chopsticks. Don't knead the dough. It is said that this can accelerate the fermentation. 4. Cover the dough container with a layer of plastic wrap, and then cover it with a layer of kitchen paper that is slightly soaked and stirred dry. Put it in a microwave oven, heat it for 30 seconds, then take it out and put it on a floured chopping board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of kitchen paper that has just been wet. Let stand for 20 minutes. As the first fermentation, the dough is twice as big as the original, indicating that the fermentation is complete. 5. Put the dough on the chopping board, gently accumulate air, then make it into your favorite bread shape piece by piece (this time I'm doing an experiment, so I just made a simple bun shape), and then gently cover it with a layer of oven paper and a layer of wet kitchen paper. Put it in a microwave oven and heat it in the thawing mode for 30 seconds, then take it out and put it in a baking tray with oven paper, and let it stand for 10 to 20 minutes as the second fermentation until the bread is twice as big as before. 6. Coat the fermented bread embryo with glaze egg liquid, sprinkle with black sesame seeds and other decorations, and bake in an oven preheated to 180 degrees for 15- 18 minutes.
Bake bread in the oven:
1. Add proper amount of dry yeast, 4 eggs and proper amount of milk powder to the flour, and mix the flour with water and sugar. The flour should be thinner. Stir the flour with chopsticks. 2. First put a little oil in the baking tray, add a little baking soda water to the fermented noodles, and stir vigorously in one direction with chopsticks. Pour the stirred noodles into the baking tray and smooth them, then sprinkle with washed raisins, and wake for 15 minutes. 3. After the oven is preheated for 3 minutes, put it in a baking tray and bake for 5 minutes, then take it out and brush it with honey, and continue baking for 15 minutes.
Method for making spicy curry bread
Its cuisine is Zhejiang cuisine.
Unique flavor, mellow taste and delicious taste.
Raw materials: gluten flour 300g, sugar 65438+ vegetable oil 0 tablespoon 65438+ baking powder 0 tablespoon 65438+ yeast (dry) 0 tablespoon, warm water half tablespoon 65438+ bread flour 0 cup, and proper stuffing: chicken (whole grain) 150g onion 1 garlic 2. 1 teaspoon of corn flour, 2 teaspoons of oil, 1/2 tablespoons.
manufacturing process
First, stir the yeast and warm water, pour into the leather, mix well, knead into dough, and store for 15 minutes. Marinate the chicken with stuffing 10 minute, and dice the onion. Heat oil in the pan, saute garlic and onion, add braised chicken, miscellaneous beans and spicy instant food materials, copy the fragrance, add mashed potatoes and fish and mix well. Divide the dough into small balls, each ball 1 tablespoon filling, knead into a ball, and wet it with bread flour. Heat the oil, fry the bread until golden brown, and take it out.
Ingredients of Danish bread: high gluten flour 240g, low gluten flour 60g, water about 120g, cream 30g, yeast 7g, sugar 20g, salt 5g, egg 50g and shortening 2 10g.
Production steps:
1. Put the yeast into a container, add 1-2 tablespoons of warm water and stir well.
2. Put the eggs in another container and break them. Add water, sugar and salt while stirring, and stir until the sugar is completely dissolved.
3. Add high flour, low flour and yeast water and stir to form balls.
4. Move to the workbench, add the cream and stir well.
5. Rub it back and forth with your hands until it is slightly stiff.
6. After completion, put the dough into the fermentation box and relax it for 20 minutes at 22 -25 degrees (for the first fermentation, I boil a little water in the pot until it bubbles slightly, turn off the fire, then put a shelf on it, put the container with the dough on it and cover it, and it will start in about 20 minutes).
7. Wrap it with film tape and put it in the freezer 1-4 hours or so.
8. After taking it out of the freezer, let the dough cool first, and then roll it into a rectangle with a 2cm thick rolling pin.
9. Next, fold the quilt three times. Refrigerate after folding 15-20 minutes, and last 30 minutes. Then, roll it out and make it into square pieces, and then shape it according to the style you want. After modeling, the second fermentation is carried out. The weather here is already very hot, so it can be left at room temperature for about 40 minutes.
10, after the second fermentation, brush the egg liquid on the dough (not on the cut) and bake it in the oven at 200 degrees (preheat first) 18-20 minutes.
1 1. About the shape of the yellow peach bread: First, open a square dough piece with the size of 12* 12CM, spread a little egg juice in the middle, then fold in the four corners, pinch, squeeze the custard sauce in the middle after secondary fermentation, and then put the yellow peach slices (this can be changed at will.
How to make cheese bread
Materials:
Two slices of whole wheat bread, salad dressing 1 spoon, a few salad leaves, 50 grams of cheese slices, cucumber 1/3 strips of salt.
Exercise:
1, spread salad dressing on bread slices. Spread washed salad leaves and cheese on the bread.
2. Then cut off some cucumber slices and put them on the cheese. Then cut the remaining cucumbers into thick slices, sprinkle with salt and pepper, and spread them on the edge of the plate and beside the bread.
Advice for office workers:
Cheese sandwiches can be made of the same materials. When carrying, cucumber slices are packaged separately.
bread
1. dry yeast 1 tablespoon warm water 150ml (150g) eggs 1.
60 grams of butter, 60 grams of sugar (you can add more if you like), and 2 tablespoons of salt1.
High gluten flour 250g low gluten flour 50g milk powder 18g
2. The yeast is dissolved in warm water; Add sugar and salt to butter until it becomes loose (stir well and the color is white).
Add the eggs, break them up and stir well. Add yeast water and stir well again.
3. Mix the flour, milk powder and the mixture in "2".
Because there is a lot of water, the dough is particularly sticky, so stir it with a rolling pin.
Stir hard, it takes a lot of effort. Stir constantly until the dough becomes smooth.
5. Put it in a warm and humid place for basic fermentation 1 hour.
I put the microwave oven and a bowl of boiling water in it.
Almost 40 minutes of fermentation), fermented to about twice the size.
6. Gently press down the fermented dough by hand to discharge the gas inside.
7. Ferment for about half an hour again, take it out, and sort out the required bread shape according to your preference.
8. Spread a layer of butter on the baking tray or pad it with tin foil.
Put the finished dough on the baking tray for final fermentation.
9. In about half an hour, the dough is fermented. Preheat the oven to 180 degrees, and fire it for about 23 minutes (adjust the heat according to skin color in the last few minutes).
Super delicious coconut bread
Dough material
A high-gluten flour 2 10g low-gluten flour 56g milk powder 20g fine sugar 70g salt 1/2 teaspoons.
B whole egg 1 Tang Zhong 84g (14g high flour +70g water).
C water 85g yeast 6g.
22 grams of unsalted cream
PS: There is a big mistake in the picture, that is, salt and yeast are put together. In fact, if yeast is put together with sugar and salt, it will destroy the activity of yeast and the dough will not rise!
filling material
20g of fine sugar, 1 tablespoon of brandy, 1 cup of raisins, 80g.
Exercise:
1 Mix brandy and dried grapes and soak for half an hour.
2. mix and dissolve material c.
3. Mix materials A and B, and stir slowly with an egg beater.
4 evenly, then turn to medium speed and continue to stir until it is thick, and add material D.
5. Add material D and stir until the dough is smooth.
6 Basic fermentation for 40 minutes
7. flatten the basic fermented dough into a rectangle and then pour it out.
8 Sprinkle hand flour on the dough, and then roll the dough into 25CM*40CM.
9 Roll out the dough and flatten the edges slightly.
10 Brush a layer of water on the dough with a brush.
1 1 Mix the fine sugar and coconut powder in the filling evenly, and then sprinkle it evenly on the dough (it is convenient to close the mouth without sprinkling evenly).
12 Drain the grapes soaked in brandy and sprinkle them evenly on the dough.
13 the dough rolls from top to bottom.
14 Knead at convergent position
15 dough is divided into 8 portions on average. Stick some high powder on chopsticks and press it down from the middle of the dough to form a butterfly shape.
16 final fermentation (38 degrees, about 40 minutes)
17 finally baked at 180 degrees for about 20 minutes.
Bread making method
Bread is made by mixing dough with fresh yeast, kneading, blending, shaping and finally baking. The key to making bread lies in three links: flour selection, fermentation and baking.
1. Flour selection: Flour is the main raw material for making bread, and flour selection is a key to making bread well. Generally, flour with gluten content above 25% is selected. Bread made of this flour has good wool feeling, elasticity and soft texture.
2. Fermentation: Bread is made by yeast fermentation. In the production of bread dough, in addition to liquid fresh yeast, auxiliary raw materials such as oil, sugar and eggs are also used. The feeding amount varies with different varieties. The following introduces the fermentation method of ordinary bread as an example.
(1) Add 5 kg of standard flour (rich flour is the best), about 1.5 kg of sugar (hot day 1.5 kg, cold day 1 kg), about 750 g of oil (lard or white oil is acceptable), about 750 g of eggs and about 750 g of fresh yeast.
(2) The dispensing method is divided into two stages. The first stage is fermentation. Add about 500 grams of water to one third of the flour, then add fresh yeast, knead well, let it stand for 2 hours (some 3-4 hours), and then it will be small yeast.
3. Baking: Mastering the temperature of baked bread is also the key to making good bread. There are coal stoves, electric stoves and far-infrared stoves for baking bread. Bake the bread green in the oven at high temperature. The product can not only grow and ripen, but also form the characteristics of golden surface, bulky tissue, sweet and delicious, elastic and so on. Taking the coal-fired oven as an example, this paper explains how to adjust the oven temperature when baking bread. When baking bread, fire is generally required, but different temperatures are needed at different stages. In the first stage, the fire should be low (about 120℃) and the bottom material should be high (no more than 250 ~ 260℃), which can not only avoid the rapid solidification of the bread surface, but also make the bread expand moderately. In the second stage, the top fire and bottom fire should be high, the top fire can reach 270℃, and the bottom fire can't exceed 270 ~ 300℃ to set the cake. In the third stage, the surface fire gradually decreased to 180 ~ 200℃ and the bottom fire decreased to 140 ~ 160℃. The surface of bread is coked to form bright colors and improve flavor. The total baking time depends on the size of the bread, such as10g steamed stuffed bun 8 ~ 100 minutes (surface fire refers to the fire on the surface of the coal pile, and primer refers to the fire at the bottom of the coal pile). In this way, bread that meets the quality requirements can be baked by using the different temperatures in the three stages of "first low, then high and then low". The temperature of other ovens can also be properly controlled according to this change.
There are three ways to make cakes now-oven, microwave oven and rice cooker. Let me explain it to you one by one.
I am in Xiamen, Fujian. There are many delicious foods here.
For example, the more distinctive ones are fried oysters, ginger duck, Tujia sauce fish, frozen bamboo shoots and so on. Too much, too much, talking day and night.
These dishes are very simple to cook.
The practice of sharing one of the ginger ducks today is not only fragrant, but also warm.
Prepare ingredients: half a muscovy duck, ginger slices (more), salt, aniseed (cinnamon, fragrant leaves, pepper), peanut oil, cooking wine and soy sauce.
The cooking method is as follows:
Step 1: Cut the muscovy duck into pieces, put it in a pot and blanch it to remove the fishy smell.
Step 2: put peanut oil in the pot, a little more than usual. Stir-fry ginger slices in a pot.
Step 3: Leave half of the fried ginger in the pot and the other half in a bowl for later use. Then fry the ducks in the pot.
Step 4: Add salt, aniseed and soy sauce after cooking wine and stir fry again.
Step 5: Pour a bottle of beer into the pot. After the fire boils, pour all the duck meat in the pot into the pot.
Step 6: After simmering 10 minutes, the ginger in the pot has no spicy taste. Pour all the spare ginger slices in the bowl into the pot.
The delicious ginger duck won't get angry when cooked.
Try it quickly!
Hello, I'm glad to answer your question. I come from Yangzhou, Jiangsu. Here I would like to introduce a special dish: boiled dried silk. Here's how to do it!
1. Material: shred (shred), fungus, Pleurotus eryngii, bamboo shoots, river shrimp, small vegetables, broth (chicken soup, bone soup is the best), and water can be cooked without soup.
2. Practice: soak the fungus in advance, wash a handful of small vegetables for use, slice bamboo shoots, slice Pleurotus eryngii, and blanch the fungus and bamboo shoots in advance for use! Shrimp peeled in advance, these side dishes don't need too much, just a little!
3. Pour the broth into the pot. I usually like to use chicken soup, because there is chicken oil from the old hen, which is delicious when cooked! Add dried silk and cook on high fire, then add the prepared ingredients in turn, and keep the small vegetables for the time being! Put it in and cook for ten minutes to start seasoning. Very simple, a little salt, less chicken essence, or not! Shrimp and chicken soup are very fresh! The ingredients in this province taste the best! Finally, add small vegetables! Such delicious boiled dried silk is ready!
Boiled dried silk is suitable for men, women and children, and children like to eat it! Especially in winter, the soup is delicious! As long as you pay attention, it's just done, and it's quite hot. Pay attention to safety when eating, and don't burn your mouth! [Cover your face] [Cover your face] [Cover your face]
My husband is from Liulin, so I am half Liulin. There is an online celebrity snack, Bowl Tuan, which is a local specialty. Authentic Liulin people especially love this taste. Let's share the practice below.
Ingredients: buckwheat flour 500g, salt 10g, water 1500ml, cucumber 1, coriander, sesame, Chili oil, rice vinegar, soy sauce, full of love.
1. Cold water and flour mixing: firstly, melt the salt with warm water, add it into buckwheat flour and stir well. Then add cold water and stir with chopsticks. Add water bit by bit. The hardness of noodles is the same as that of noodles we usually roll. After mixing the noodles into dough, knead the dough into dough by hand, and then wake up for fifteen minutes.
2. Dilute the noodles. This step is to dilute the mixed noodles into thick batter. Dip your hand in water first, then rub it on your face a few times, then dip it in water, then rub it on your face, and repeat this action, and your face will slowly become soft. The water must be added bit by bit, so that the bowl will be strong. Form a thick paste, stir it in one direction by hand in the basin to thicken the batter until it has no pimples and a uniform texture, and then wake it up for half an hour.
3. Dilute the batter twice. Dilute the batter again before steaming the bowl. Add about 500g of water to the woken noodles, slowly dilute the batter, and keep stirring with a spoon until there is no sediment at the bottom of the basin. Scoop it up with a spoon until it can be hung on the spoon. The ratio of the whole surface to water is controlled at 1:4.
4. Steaming the bowl ball, put it in the steamer, steam the bowl in the steamer first, wipe off the water vapor in the bowl with a cloth after the water boils, and then scoop up the batter with a spoon and pour it into the bowl. The amount of batter poured into the bowl is 80% of the bowl. Don't fill it up. Then cover the pot and steam for half an hour. The air is filled with the unique taste of buckwheat.
5. Mixing and gypsum molding. The bowl that has just come out of the pot is soft and thick. It needs to be stirred quickly in one direction while it is hot, then smoothed along the bowl with a spoon, and then completely cooled. Only after repeated stirring can the bowl be made, and the taste can be guaranteed.
6. Cold Bowl jiaozi. After the dumplings are completely cooled, take them off along the edge of the bowl with a spoon, and then put them on the chopping board and cut them into strips, which is very easy. Slice cucumber into filaments, and chop coriander for later use. Put the cut bowl into a dish, add shredded cucumber and coriander, drizzle with soy sauce, vinegar, Chili oil and sesame seeds, and stir well to enjoy the delicious food.
I come from Hubei. Although what I want to talk about now is the color change of the "lake", with everyone's efforts, everything will get better.
Speaking of food, there are quite a few Regan Noodles, the most distinctive pasta in Hubei. Now many slogans shout "Come on, Regan Noodles". The most famous braised Wuchang fish is because of Chairman Mao's saying, "Only drink Yangtze River water and eat Wuchang fish." And famous. It's a must-order "Lotus Root Rib Soup". Whether it is a famous tourist or a family member returning from a foreign land, drinking a bowl of fragrant lotus root soup will forget all the dust and fatigue. There are many more, so I won't introduce them one by one.
Today's question and answer, what delicious food do you have there? Have you ever done it yourself? How does it taste? The above has introduced several major specialties in Hubei. If I want to say that they are the most distinctive, the first thing I think of is lotus root ribs soup.
Lotus root is now another food business card in Hubei besides Wuchang fish, not only because it tastes delicious, but also because its output is one-third of the national total output. The main lotus root producing areas in Hubei are Caidian, Xishui, Xiantao, Jiayu, Honghu and Jiangxia. Among them, Lianhu lotus root in Caidian, Bahe lotus root in Xishui and Jiayu lotus root are all listed as national geographical indication protection products. Lotus root in Hubei Province is generally listed in July and August, and it is mass-produced around 10. There are many ways to eat lotus root at the end of the year, such as lotus root clip, fried lotus root, lotus root balls and lotus root soup. Among many ways to eat lotus root soup, lotus root soup is the most memorable, because in Hubei, lotus root soup can only be drunk in winter, and only the lotus root that comes out of the mud at the end of the year can cook what kind of taste.
Have you ever made lotus root soup? Every family in Hubei can make authentic lotus root soup, because the method is simple and easy to learn, but you have to master the medium-term skills to make lotus root soup with rich and fragrant soup. Let me introduce the method below.
~ ~ Lotus root ribs soup ~ ~ Features: the soup is delicious, the lotus root powder is waxy and the meat is fragrant. Has the effects of stimulating appetite, invigorating qi, invigorating qi and supplementing calcium.
The first step is to prepare the ingredients.
Material: lotus root 3kg ribs 1 kg.
Accessories: pork belly 200g, ginger, onion.
Seasoning: salt, monosodium glutamate, chicken essence, white pepper, cooking wine.
Step 2: Food processing
Cut the ribs into pieces of uniform size.
Lotus root hob, just a little bigger than ribs. Then directly sprinkle salt (about 3g), stir evenly, and marinate for about 10 minutes.
Pork belly is cut into small pieces, ginger is peeled and sliced, and shallots are cut into chopped green onion.
The third step is to start production.
= = ""Lotus root sparerib soup doubt answer.
Q: Why is there red soup and white soup in lotus root ribs soup?
Answer: This is because lotus root contains more polyphenols and is easy to be oxidized. The less quinone formed by oxidation, the white soup; the more quinone, the red soup. The color of the soup does not affect the nutritional value of lotus root soup, but some people like red soup and others like white soup.
If you want to make the soup white, you can cook the ribs and lotus root separately. First, stir-fry the pork belly with oil and add boiled lotus root. Then, cook the ribs until the lotus root is cooked, leaving only leftovers without soup. Then, when you want to eat lotus root soup, put the lotus root into the sparerib soup and heat it. This will make the lotus root soup taste less mellow.
Q: How to choose lotus roots?
Answer: The cooked lotus root soup will be crisp and powdery. Most people prefer waxy lotus root, which is also a major feature of Hubei lotus root soup. Of course, some people like crispy lotus roots. So how do you choose the lotus root you want?
Generally, powder lotus root is used for soup, while crisp lotus root is used for cold salad and stir-frying
Technical summary of "ribs and lotus root soup"
The final conclusion is that the ingredients of lotus root soup are simple, but the taste is not simple, and it is seasonal and only suitable for winter.
This is my own corn feast. Boiled corn with a little skin can ensure that the corn tastes more pure. Adding some salt baking soda can make corn colorful and nutritious. Squeeze corn juice with corn kernels in a soymilk machine.
Corn kernels with milk, eggs with spiced powder, chopped green onion with white flour, and corn omelet baked in the oven.
Hello, I'm glad to answer your question.
I'm from Yunfu, Guangdong. Let me introduce our side. Is everything all right? ...
1. Boiled chicken with green plum. With moist plums and elegant chicken soup, the chicken unexpectedly showed an unusually good taste.
2. Stewed Tianlushan high goat: Mutton is a good tonic in winter, seasoned with green plum juice. The stewed high goat has no smell and tender meat.
3. Steamed wild vegetable fish with green plum juice: natural raw materials, rich in nutrition.
4. stewed Li dong local pig with green plum: Li dong is a place in xinxing county and is famous for its pigs.
5. Xinxing County specialty: Liuzuzhai. The main raw materials of Liuzu Suzhai are Sanru, Liuer, bean products, gluten, fruits and so on. The taste is smooth and soft, and the fragrance is overflowing.
6. stir-fry snails in the mountain pit. Snails are extremely important and have no tail. Snails not only taste delicious, but also have the functions of removing jaundice and dampness, soothing the liver and promoting digestion.
7. Olive horn rice noodles.
8. Three cups of duck meat.
9. Sauteed black tofu: the entrance is tender.
Hello, I'm Wang Yi, and I'm glad to answer your question.
Recently, all my family members are crying for meat, so I'll let them order and I'll do it. Figure 1 shows the braised pork ordered by my father, figure 2 shows the steamed pork ribs with potatoes ordered by my daughter, and figure 3 shows the pickled cabbage dry rice that we Guangyuan people eat alone.
Braised pork: 1. Wash the pork belly and cut it into pieces about 5 cm in size. Add two slices of ginger and cooking wine to remove the fishy smell. 2. Add the fried sugar (the old rock candy I used) to the oil in the pot. Remember to fry slowly until caramel color, add pork belly and stir fry. 3. Stir-fry until the meat is sticky and sugar-colored, add appropriate amount of boiling water to boil, add salt (I added salt 2 hours in advance, so I don't add salt), soy sauce, soy sauce, ginger slices, green onions, star anise, cinnamon, salai and fragrant leaves (add appropriate amount according to your taste). 4. Turn to low heat and stew slowly until the meat becomes soft and the soup becomes sticky. Out of the pot, use chopsticks to clip out the aniseed.
Steamed pork ribs with potatoes: This is the simplest 1. Wash the bloody ribs in advance and simply blanch them with ginger slices and cooking wine to remove the fishy smell. 2. Add a proper amount of salt, soy sauce, chicken essence, egg white and raw flour to the processed ribs, stir well and marinate for a while. 3. Peel the potatoes, cut them into pieces about 2 cm thick, put them on the bottom of the plate, and spread the marinated ribs on the potatoes. 3. Boil the water in the pot and steam the ribs on the fire for about 25 to 30 minutes. Grasp the time according to the size of your ribs and the thickness of potatoes. Sprinkle some chopped green onion before serving, because there are no onions at home, so I don't decorate them. Egg yolk is the leftover salted ribs with egg white, which is not wasted and steamed together.
3. Practice of sauerkraut dry rice: Add the fried sauerkraut to the steamed rice and mix well. This sauerkraut is a kind of sauerkraut that we just cooked in Jiange. )
Duck blood vermicelli soup is a traditional Nanjing food, belonging to Jinling cuisine and Jinling snacks. It is an important representative of Jinling cuisine and Jinling snacks, and it is also one of the famous dishes featuring ducks. Duck blood vermicelli soup is made from duck blood, duck intestines, duck liver, etc. And add duck soup and vermicelli. Because of its mild taste, delicious and smooth taste, it is popular all over the country. Nanjing has loved to eat duck gizzards since ancient times, and it is popular to cook with ducks. It has the reputation of "Jinling duck dishes are the best in the world". Duck blood vermicelli soup is improved to cater to the dietary characteristics of different places, and it is made differently in different places. However, both the cooking of duck soup and the production of duck blood, duck liver and duck intestines adopt the traditional production method of Jinling salted duck, which is an important representative of Jinling cuisine.