material

(1) 2 cups of medium-gluten flour, half a cup of boiled water, half a cup of cold water, salt 1 teaspoon.

(2) 400g minced meat, 3 chopped green onion, Jiang Mo 1 spoon, wine 1 spoon, soy sauce 1 spoon, salt 1/4 teaspoons, a little pepper, wet starch 1 spoon and sesame oil/kloc-0.

The way of doing things

1. Knead the material (1) into dough, cover it with a wet cloth and dry it for 20 minutes.

2. Mix the materials (2) into stuffing.

3. Divide the baked dough into 8 equal parts, roll each part into a round piece, wrap a little stuffing, knead it into a ball, and roll it into a cake.

4. Put 2 tablespoons of oil in the pot, then add the pie, cover the pot, fry for 10 minutes, turn it once in the middle, and serve when it is cooked.

Small technique

1. In addition to beef stuffing, pork stuffing can also be used as pie stuffing, but the meat stuffing should not be too thin to avoid chopping wood.

2. You can also pour 1 cup of water into the pie, then cover it and stew it, so that the filling will cook faster and the frying time can be shortened, but in the end, you have to cover it and fry it until the water disappears, and then both sides are crispy and yellow before serving it.

The practice of thousand-layer cake:

1 first, mix the dough with warm water, and the dough will be softer. You can stir the dry flour with a pair of chopsticks, and slowly add water while stirring (so that the dough can be softer). When there is no dry flour, knead it into soft dough by hand and wake it in a warm place 10 minute.

2. Knead the dough, roll it into rectangular slices, brush oil on the rectangular slices, roll it into long strips, and make two or three doses. Each dose is squeezed from both ends, flattened by hand and rolled into a round cake.

3. Heat the oil in the pan, then add the cake (be sure to use medium heat and cook slowly) until one side expands, turn it over and brush the oil, then bake the other side, and then take it out of the pan when both sides brush the oil cake and bake it golden brown.

4. Put oil in the pot and fry other cakes in turn.

Features: crisp and delicious, with distinct layers.

The practice of scallion cake:

1 first of all, you should also use warm water to mix the noodles, and the method of mixing the noodles is the same as above.

2. After dough mixing, stir fry for 10 minute, chop shallots and mix with salt, oil and pepper noodles, roll the stirred dough into rectangular slices, add onion oil, roll it up, squeeze it from both ends, flatten it by hand, and roll it into circular slices.

3. Heat the oil in the pot, then turn the cake over and cook it.

Features: Crispy, with strong onion fragrance.

Candy cakes and fillings:

1, the method of dough mixing is the same as that of Melaleuca cake.

2. After the dough is mixed, wake it up for 65,438+00 minutes, then make the dough into balls, knead each ball into a ball and flatten it, then wrap it with sugar or prepared meat stuffing or bean paste (sugar cake wrapped with sugar, pie wrapped with meat stuffing or bean paste), wrap it and roll it into a round pie.

3. Heat the oil in the pan, add the pastry and turn it over and cook it.

Making method of flour cake:

1 First, make noodles like steamed buns and steamed buns.

2. After the dough is made, it is slightly proofed, and the proofed dough is kneaded into soft dough, and then each dough is made into a round cake. (You can also wrap sugar or bean stuffing in the following ingredients, and then roll them into round cakes, thus making sugar cakes and bean pies. Personally, it tastes better.

3. Heat the pan, put a little oil in the crisp, fry slowly on low heat, turn over, brush oil on both sides and cook.

The practice of moon cakes (also known as ergot and wheat buns)

1.2 small bowl of flour (I think it can be eaten by three people), a little salt into the water, and flour. I think it's better to feel soft, but you can't stick your hands. For example, just like the softness of fresh pork, it is harder and more elastic.

2. Pick the flour into jiaozi of your favorite size. Basically, a dough the size of a quick-frozen cream bag can make a big moon cake. If you like small ones, buy small ones. Then roll it into a thin dough with a rolling pin (mine is special and has handles on both sides), which is about as thick as mango peel, but it can be as thin as my taste, but it can't be broken. Try to roll it into a circle, not a circle, and it is best to be symmetrical.

3. Stuffing: What I often make is lotus root stuffing. This way: buy fresh lotus roots, cut them into pieces, and add favorite things, such as garlic, ginger and minced meat. According to my taste, nothing was added, but I added a little chopped green pepper. This kind of stuffing is suitable for people with good teeth, and shredded radish is good for stuffing.

Stir-fry the prepared stuffing until it is cooked, not very cooked. Put it aside to cool. If there is too much soup, remove some.

Note: In order to better arrange the time as a whole, 3 can be done at the front.

4. Start packing:

The dough is round (or symmetrical) and gently laid flat on the chopping board. The amount of stuffing is controlled according to personal preference and placed on the 1/2 side of the dough, that is, half of the dough has no stuffing. Then-cover the half of the dough without stuffing on the other half, take a small bowl (not a smiling bowl), roll it with the mouth of the bowl according to the position of the stuffing and the skin, so that the skin without stuffing will fall off after overlapping (of course, by hand), and then press the edge of the half moon with a jade finger for compaction.

Ok, once one is done, you can draw lots according to the gourd, and you will become more and more skilled. ...

baking

Put a little oil in the pot, about a spoonful. After the oil is a little warmer, put it in the semi-finished product and shake it for about 2 minutes (uncertain), and shake it down (the purpose is not to stick, I baked it in a non-stick pan, but now I shout everywhere and don't advocate it. But if it sticks to the pot, it will break. Then, put 2-3 spoonfuls of water about half a month, cover the pot for a while (about 1 minute, it doesn't matter if you open the pot), and it will be fine without water.

All right, it's done. Eat it, or it will burn.

This cake, whose real name is ergot in our hometown, is my signature cake, so it was renamed as moon cake.

When eating this cake, cook some porridge or praise a soup. In the words of our hometown, it is a good match.

Method for making pumpkin pie

First, peel the pumpkin, steam it directly in the cage, steam it, take it out and mash it. It is best to control the water in the pumpkin!

Then add glutinous rice flour. As for how much to add, I haven't calculated. Anyway, it is added to the dough without touching hands, slipping in the basin and slipping in the face. Take a small piece, similar to jiaozi, add bean paste, flatten it slightly, wrap it with sesame seeds, and fry it in the pan! It should be fried, but at home, everything is life-oriented, so I use fried! Hehe, save fuel! )

Simple! If you are sweet, you can add sugar or honey to the dough. If you like the taste of milk, you can also add some milk. Do whatever you like anyway!

Second, raw materials: 250g of pumpkin, 250g of glutinous rice flour, 25g of milk powder, 40g of sugar and 50g of red bean paste.

Making:

① Peel the pumpkin, clean it and slice it, steam it in a cage, add glutinous rice flour, milk powder, sugar and lard while it is hot, mix well and knead it into pumpkin pie skin.

2 bean paste is kneaded into a round filling. Take the pumpkin pie blank, wrap it with stuffing, and press it into a round cake.

(3) Pour the clear oil into the pot. When the oil temperature rises to 120℃, put the pumpkin pie into a colander and dip it in oil with low fire until the pumpkin pie expands. Take out and fry until the oil temperature rises to 160℃.

1: taro cake

Wash taro, steam it in water, let it cool, and then use a spoon to make it into mud for later use. Then add shallots and ham to the prepared taro paste, add appropriate amount of salt and stir well by hand to make a small cake, and then fry it in oil with a paste made of flour and eggs. The surface is golden, the inside is soft, slightly salty and delicious.

2. Bean skin taro cake

Soak tofu skin or yuba in clear water, shred taro with a shredder or a kitchen knife, put in a pot, add salt and a little monosodium glutamate (or white sugar), spread out the soaked tofu skin or yuba, roll it into taro shreds, steam it in a pot for 20 minutes, cool it after steaming, cut it into 3-4 cm thick sections, and fry it in a pot with cars on both sides. Crispy and delicious.

Method for making pita cake

[Raw material/seasoning]

1 serving basic dough

American lettuce 1 slice

Tomato slices 1 slice

Boneless fried chicken leg 1

1 tablespoon diced red lantern pepper.

Manazi right amount

Appropriate amount of coarse black pepper

A little corn flour

[production process]

(1) Cut the dough of the basic crust into pieces100g, round it, and then tie the bottom tightly, leaving no gaps.

(2) Let the dough relax for 10 minute, coat the surface with corn flour, and stick the dough into a round cake.

(3) Put the bread on a baking tray covered with baking paper and bake at 180 ~ 200℃ for about 15 minutes.

(4) Cut the baked bag cake in half, then mix mayonnaise and black pepper, spread it in the hollow part, add American lettuce in turn, and then add tomato slices, boneless fried chicken leg meat and diced red bell pepper.

Method for making sunflower shrimp cake

[Raw material/seasoning]

250 grams of shrimp. 50g of cooked pig fat, 50g of peeled horseshoe, 50g of salted bread100g, 50g of melon seeds, 50g of coriander100g, and 4 eggs. Cooked lard 1000g (actual dosage 100g), seasoning 25g, refined salt 4g, monosodium glutamate 1.5g, pepper 1g, onion 15g, ginger 15g and sugar 2g.

[production process]

1. Cut fat and mustard into rice grains. Mash onion and ginger, add cooking wine to get juice. The egg is cracked, and the egg white and yolk are put into the bowl respectively. Egg whites are beaten into snowflake paste. Add salt, wet starch and water to the egg yolk, stir well, scald it into egg skin, and cut it into sunflower petals with a model blade. Pick and wash the coriander.

2. Chop the shrimp into minced meat, add onion ginger wine juice, minced fat, mustard, salt, monosodium glutamate and wet starch and stir to make stuffing. Cut the bread into 20 pieces, 4 cm in diameter, spread it on a chopping board, spread a layer of shrimp stuffing evenly on it, stick sunflower petal-shaped egg skin around the shrimp stuffing, cover it with a layer of snowflake paste, and then insert melon seeds into the snowflake paste to make a green sunflower shrimp cake.

3. Put the wok on a strong fire, add lard and heat it to 50%. Put the sunflower and shrimp cake blanks on a leaky pan, fry until the bread is golden, pour oil on the surface for a while, take it out and put it in the pan, pour sesame oil on it, and add coriander.

The above is for reference only, thank you!