Pancakes rolled with crispy fried dough sticks
Ingredients: 300g flour (according to personal taste), 1 local eggs (preferably raw eggs), salt, cooking oil and white sesame seeds.
manufacturing method
1 Put the flour into an empty bowl, add an egg (you can also break the egg before adding it), a small amount of cooking oil, salt and white sesame seeds (be careful not to add too much cooking oil, otherwise the dough will be oily).
2. Mix all the ingredients evenly by hand, then slowly knead into the whole dough, and finally knead into a shiny dough.
3. Take out the dough, put it on the chopping board (you can sprinkle some flour on the chopping board in advance), and roll it into pancakes with a rolling pin with a thickness of about 2 mm
4. Sprinkle some flour on the front of the cake, and then slowly roll it up from one end of the cake with a rolling pin.
5. Cut the rolled dough along the rolling pin with a knife.
6. Divide the cut dough into small pieces about 5 cm wide.
7. Finally, draw twice in the middle of the dough with a knife, so that two small slits about 3 cm long appear in the middle.
8. Heat the pot with high fire, and then pour in enough cooking oil. When the oil temperature rises to about seven layers, turn to low heat, put in the prepared dough in turn, and then turn the dough with a spatula.
9. Until the dough surface is golden yellow, you can take it out, drain the oil, put it in a bowl, make it crispy in turn, and then sprinkle with salt and pepper powder. You can eat it.
Potato flour dough bulges
1: Add eggs to flour to make a paste. Mix it earlier, it will be stronger. Adding eggs will make dough more chewy.
2. Peel the potatoes and cut them into strips, not too thin and easy to break, and shred the ham.
3: Add meat oil to the hot pot, add shredded ham, add shredded potatoes and stir fry, add water, and add water according to the amount you burn.
4. After the water boils, you can put the prepared batter into the pot by hand and watch the dough in the pot become Huang Chengcheng and shiny one by one.
5. At this time, you can add seasoning, salt, chicken essence, a little soy sauce, soy sauce can add color, you can add some dried peppers if you like spicy, and you can add some pepper if you like Chili. When the dough is ripe, add some monosodium glutamate and sprinkle some shallots.
Looking at this Huang Chengcheng potato, shiny dough, will definitely tempt your appetite, it is really delicious!
deep-fried dough stick
Ingredients: high gluten flour, oil, water, sugar, salt, yeast.
1 First, pour sugar, salt and yeast into a basin and dissolve them with a little water, then pour in high-gluten flour, then slowly pour in warm water to stir the flour evenly, knead it into a ball, let it stand for 30 minutes until the dough expands to twice its size, then brush it with a layer of oil, gently knead it, and cover it with plastic wrap and let it stand for 20 minutes.
After 220 minutes, roll the dough flat and cut it evenly into 2-finger-wide strips.
Then take a chopstick and press it vertically in the middle of each noodle.
Then overlap the two faces and press them from the middle.
Finally, straighten the noodles and fry them in the oil pan, and they will be crisp and discolored. Put it on an empty shelf to dry oil!
sour
Pie crust is one of the oldest traditional foods in Huizhou. As early as the Tang Dynasty, Huizhou people used it as dry food when they traveled far away. In the Ming and Qing Dynasties, it became a necessary food for Huizhou people, and it was the first choice for Huizhou people to go out for business, study, go to the mountains and even have breakfast on weekdays.
manufacturing method
1 a little flour, add some cold water to boil, and let it stand for a while until the dough boils.
2. Soak the dried radish in clear water, add a proper amount of lard and stir well.
3. Divide the dough into small pieces and roll them out.
4. Wrap enough radish stuffing into the dough and wrap it along the edge of the dough. The method is a bit like making buns. There are wrinkles after wrapping. # You can also spread minced meat on the dough first, and then add shredded radish.
Roll the stuffed bread flat with a rolling pin, with moderate strength, and be careful not to expose the stuffing.
Next, put the rolled bread in the pan and fry it on low heat, without oil in the pan.
7 when the two sides are slightly golden, you can go out of the pot. It can be snacks or porridge in the morning. Very delicious.
noodles
Noodles originated in China and have been made and eaten for more than 4,000 years. Noodles are a kind of health food with simple preparation, convenient eating and rich nutrition, which can be used as both staple food and fast food. It has long been accepted and loved by people all over the world. Noodles are a kind of food made by grinding the flour of cereals or beans with water into dough, then pressing or rolling it into strips (narrow or wide, flat or round) or small pieces, kneading, pulling and kneading, and finally boiling, frying, stewing and frying. There are many patterns and varieties.
manufacturing method
1, put the flour into a pot, add some water and salt, knead the water and loose noodles into a ball, knead it into 10 minute, and let it stand with gauze for 20 minutes.
2.20 minutes later, roll the dough flat with a rolling pin, sprinkle some flour, roll it up with a rolling pin and roll it flat.
3. Roll the dough into as thin as possible, round or rectangular with a rolling pin.
Fold the rolled noodles, and then carefully cut them into strips with a knife.
Egg cake
1 Mix the flour first, pour 60g of boiling water into the flour, and stir quickly with chopsticks to make the flour and water combine into snowflake slices.
Then add cold water and continue to stir with chopsticks. When it is almost not hot, knead it into dough by hand, and then knead it on the chopping board for about 10 minutes to knead it into smooth dough.
3 Divide the dough into four parts evenly and cover with plastic wrap 15 minutes.
4 At this point, the pastry is ready. Pour the flour and vegetable oil into a small bowl and mix well to become a pastry.
5 Dip your palm in some dry flour to prevent sticking and flatten a dough.
6 spread a layer of pastry on the dough.
7. Wrap the pastry like a steamed stuffed bun, and pay attention to the tight closing to avoid the pastry from leaking out. After all the four doughs are wrapped, put them down and cover them with plastic wrap to wake up 15 minutes.
Take a wrapped dough, dip some vegetable oil in your hands, and apply a proper amount of vegetable oil on the chopping board to prevent it from sticking to your hands. Roll the dough slowly into pancakes.
9 At this time, preheat the electric baking pan, just preheat the lower plate.
10 Apply a proper amount of vegetable oil to the lower plate of the preheated electric cake stand, lay the bread flat, and cover it to choose the pancake/fried egg stand.
Bake 1 1 1-2 minutes, open the lid to bulge the top layer of the cake, and poke the skin with chopsticks.
12 Take an egg and break it in a bowl, and slowly pour the broken egg liquid along the punctured bread mouth.
13 Turn the cake over, close the lid and bake for 1-2 minutes, then take it out of the pan and brush a little sweet noodle sauce.
14 Add a piece of lettuce and roll it up. If you like spicy food, you can brush some Chili sauce or put some ham slices in it.
Fried scallion cake
Ingredients: 200g flour, spiced powder 1 spoon in boiling water, shallot 1 root with half a spoonful of salt, salad oil 15ML.
manufacturing method
1 Add boiling water and flour, add them bit by bit, and start stirring with chopsticks. You can stir it into dough first. Start with a gentle technique, and then do it in one go. Turn the dough with both hands and knead it until it is smooth, just like an egg that has just been shelled, with zero pores. Wake up for 20 minutes.
2. Cut the green onions and pour in the spiced powder and salt. Pour oil into a hot pot, turn off the fire when the oil temperature is hot, and pour it into a small bowl filled with onion powder and salt to make onion oil.
3. Divide the kneaded dough into several portions and roll it into long strips, slightly thinner. Brush onion oil
4. Fold the two sides in half to the middle, then cut a knife in the middle to make two cakes.
Roll up the cakes one by one, just like poop, and then roll them into large pieces with a rolling pin.
6 put a few drops of oil in the pot, add the crust and bake until both sides are golden.
7 Baked cakes are full of tooth fragrance and strong onion fragrance. How can they be delicious? You should have time to fry another egg, stir-fry some shredded potatoes and make a fillet with a bag of pie.
Corn steamed bread
Ingredients: 100g corn flour, 200g wheat flour, appropriate amount of milk, appropriate amount of warm water, 2g Angel yeast dry powder, appropriate amount of rapeseed oil, two pieces of lettuce and two drops of edible red pigment.
manufacturing method
1 Corn flour and millet flour.
2 Add warm water to the yeast and stir it into milk.
3 Pour in the prepared yeast powder, milk and warm water and stir in the same direction until it is flocculent. (Milk and warm water are added in batches)
4 Knead into a smooth and delicate dough, wrap the dough with plastic wrap and wait for the dough.
No matter whether the dough bounces or not, it has been woken up, and the dough has been kneaded into a smooth and delicate long column.
6. Grind it into small doses of equal size, knead it into balls in small doses, and push the steamed bread forward and backward with one hand to turn it up and turn it over.
7 Put the whole shape of steamed bread into the steamer, cover it and wait for the second proofing. There is a big gap between steamed buns to prevent adhesion. Brush the steamer with oil to prevent the steamed bread from sticking to the steamer.
8 After the boiler water is boiled, steam the steamed bread on the steamer for 15 minutes, turn off the fire and open the lid.
Tangmian steamed dumplings
Ingredients: flour 1 kg, leek, egg, shrimp skin, Jiang Mo, salad oil, chicken essence and sesame oil.
manufacturing method
1 Cut the leek into small pieces, fry the eggs and chop them for later use.
2. Put leeks, eggs, dried shrimps, Jiang Mo, a little salt and sesame oil into the basin. Stir the leek with a little salad oil first, then fill it without water, and mix well for later use.
Half of the dough should be scalded with hot water, and then heated with warm water. After living well, it will be softer than jiaozi's and live for an hour.
4 cut the noodles into small doses and roll them into thin slices in the middle and back.
5 After putting the stuffing, pinch the middle first, and then pinch the sides.
6 After the steamer is boiled, put the big jiaozi into it and steam 15 minutes.
Time's up. Wait two or three minutes. Crystal clear steamed dumplings are out of the pot.
Steamed sponge cake
Ingredients: pumpkin150g, purple potato 200g, flour 250g, yeast powder 5g, sugar 50g, clear water.
1 pumpkin purple potato cut into pieces, steamed and mashed while hot.
2 Pouring mashed pumpkin into a blender, adding sugar and water.
Similarly, mash the purple potato paste and pour it into a blender, add sugar and water, and stir it into a paste.
4. Add yeast separately and mix well. Stir and pour directly into the flour.
5 Purple sweet potatoes are also poured into other flour, stirred with chopsticks and poured into an oiled container.
6 put it in a warm place and let it stand and ferment until it is twice as big, or put it in a pot and seal it for fermentation.
Sprinkle dried cranberries on the fermented pumpkin dough, cover and steam for 25-30 minutes. Never turn off the fire and start the pot immediately. Let it stand for 5 minutes before starting it.
Dried cranberries were sprinkled on the purple potato noodles, and I sprinkled some cooked sesame seeds. Steam for 25-30 minutes.
9. Steam the finished product out of the pot, cut it into pieces with a knife and put it in a plate for convenient eating.
bread
Ingredients: high gluten flour 240g, low gluten flour 60g, water about 120g, cream 30g, yeast 7g, sugar 20g, salt 5g, egg 50g, shortening 2 10g.
manufacturing method
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 rolling pin with a thickness of 2cm.
9. Next, fold the quilt three times. Refrigerate after folding 15-20 minutes, and last 30 minutes. Then roll it out, make it into square pieces, and then shape it according to the style you want. After molding, 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 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.
Shousi cake
manufacturing method
1 Pour180g of medium gluten flour into a container, pour warm water several times, add water and stir with chopsticks. When the flour is snowflake-shaped, knead it into smooth dough by hand, cover it with plastic wrap and simmer for about 20 minutes;
2. Cool the butter slightly after melting, then pour in 20 grams of flour, then pour in salt, stir well with a spoon, and make it crispy for later use;
3. Roll the baked dough into a dough sheet with a thickness of about 3mm, spread a layer of ghee evenly on the rolled dough sheet with a spoon, and roll it from one end to the other (roll it along the wide edge, slightly tight);
4. Roll up the noodles, flatten them, cut them with a knife, then merge the two sides, roll them into rolls, cover them with wet cloth and relax for 20 minutes, then flatten them by hand, and then roll them into pancakes with a rolling pin;
5. Heat the pan, pour a little oil, add pancakes, cover the lid and cook on low heat. Bake for about 1 min, brush a thin layer of oil on the surface, turn over and bake again, and repeat twice. When both sides are golden yellow, the cake is ready. You can eat hot food or cold food.
Besides the above, flour can also make many delicious foods.