Chicken sauce raw fried buns
Ingredients: 300g chicken feet, 25ml cooking wine, 300g pork pre-meat, 1 egg, 400g all-purpose flour, 3 tsp salt, appropriate amount of ginger, 10g corn starch, 1 tsp chicken essence, 1/4 tsp pepper, 10ml light soy sauce, 6g dry yeast powder, appropriate amount of sesame seeds, appropriate amount of green onion.
method:
1, after cleaning the chicken feet, take a large soup pot, inject most of the pot of water, boil and then add the chicken feet, ginger slices, cooking wine, salt, boil again and turn to low heat, slow simmer for 2 hours, until the soup is thick, turn off the heat when the water is halfway through;
2. Filter out the soup, pour it into a container with a lid, cool it and put it in the refrigerator for more than 4 hours; after the soup solidifies into a frozen state, it is taken out upside down;
3, cut into small cubes; before the pig meat is cut into small cubes, put into the blender, add an egg, a large spoon of cooking wine, and beat into a meat paste;
4. Mix the pork filling with chicken claw jelly, add salt, corn starch, chicken essence, pepper and soy sauce and stir well, then put it in the refrigerator again;
5: Place the flour in a large basin, make a nest in the middle, add yeast and water, and use chopsticks to stir into a flocculent; knead into a smooth and even dough;
6: Cover with a protective film, place in a warm and moist place to ferment until twice as large; take out the dough and re-knead it, cover with a damp cloth and relax for 20 minutes;
7, knead long strips, cut out small agents, roll round and press flat, roll into a round dough; wrap the meat filling, fold, wrap into buns;
8, the bottom of the wrapped bun brushed with water; put in a sesame bowl, the bottom is dipped in sesame seeds; pour the appropriate amount of oil into the pot, and put the raw bun with sesame seeds in a neat yard in the pot;
9, add water, the amount of water is just over the bun is appropriate; cover the pot, turn to medium heat after boiling on high heat, fry until the water is completely dry; finally open the lid and sprinkle with green onions.
Shanghai Xiaolong soup buns
Ingredients: 100g pork skin, 250g medium gluten flour, 300g pork front sandwich, 1 egg, salt, cooking wine, ginger, 10ml soy sauce, 10g corn starch.
1. Clean the pig skin and cut it into small pieces; use the knife edge to scrape the front and back sides of the pig skin;
2, the soup pot is filled with water, boiled and then added to the pig skin; when the pork skin is rolled, it is drained;
3, cut into small cubes, refill a pot of water, boil and add the pidines; add cooking wine and salt, stir well;
4: Cover and simmer for 2 hours on low heat; (or pressure cooker for 25 minutes) Strain out the diced meat;
5. Pour into a container with lid, refrigerate after cooling for more than 2 hours; take out the frozen skin and take out the inverted buckle; cut into pieces;
6: Mix all the dough ingredients, knead into a smooth and even dough, cover with a damp cloth for 20-30 minutes
7: Add pork, eggs, cooking wine, a small amount of ginger slices to the blender and whisk into minced meat;
8: Take a large bowl, mix the minced meat with the chopped skin jelly, add soy sauce, salt and corn starch and mix well;
9. Roll the dough into long strips, cut into small pieces, roll out into a thin round dough, wrap in meat filling, and pleat into small buns;
10, the steamer basket cushion sweep oil, the bun evenly placed into the steamer; after the water in the pot is boiled, put on the steamer, steam for 5 minutes;
11: Cut ginger into strips, add to Zhenjiang balsamic vinegar, steam the soup bun and dip it into the food.
Crab yellow dumplings
Ingredients: 300g skin jelly, 200g pork filling, 100g crab paste, appropriate amount of sesame oil, appropriate amount of green onion and ginger water, appropriate amount of chicken powder, appropriate amount of cold water, appropriate amount of white pepper powder, appropriate amount of sugar.
1: Slowly pour cold water into the flour dish, knead into a smooth surface dough, wrap in plastic wrap and let stand for 20 minutes;
2: Chop the pork belly into minced meat; add 1/3 tbsp sesame oil, salt and chicken powder to the minced meat, mix well and add onion and ginger water in parts and stir well;
3, add crab paste to stir well, adjust the appropriate amount of skin jelly in the same direction to stir up; crab paste, minced meat, skin jelly ratio: 1:2:3;
4: Take out the dough and knead it a few times, cut it into small pieces, roll out into a thin dough crust next to the thick middle, wrap the filling and fold it into shape;
5: Garnish with crab paste, make a number of bun blanks, place the raw blanks in a small cage and basket in cold water; steam on high heat for 10 minutes.
Perfect cream bun
Ingredients: 250g of gluten flour, 80ml of eggs, 40g of butter, 75g of sugar, 250g of cream filling, 25g of milk powder, 10g of GS powder, 10g of cheng powder, 3g of dried yeast.
1. Place the butter at room temperature to soften; whisk at low speed with an egg beater until smooth; add sugar and whisk until white;
2, add the beaten eggs two to three times, beat evenly; all the powder is mixed and sieved, added to the basin; mixed into a uniform batter;
3, steam in the steamer for about 30 minutes, of which every 10 minutes to take out, with the whisk to stir and then steam;
4, steamed well, stirred while hot, and then with a rubber scraper to turn over until smooth and flat, wrapped in plastic wrap, put in the refrigerator for more than 1 hour;
5. Put the flour, water and yeast in the bread machine, select and dough program, and whisk for 35-40 minutes;
6. Take out the beaten dough, smear a small amount of oil on the board, knead and make a smooth dough;
7, put in the basin, wrapped in plastic wrap, placed in a 28 degree oven or room temperature, fermentation to 2 times larger;
8, take out the exhaust, re-knead the circle, roll the dough into a long strip to divide the small agent, roll out into a round dough;
9. Take out the cream filling in the refrigerator, take a small lump of cream filling and knead it into round balls and place it in the middle of the dough;
10: Wrap into a round bun shape, close the mouth down; steamer pour water into the steam, put the bun into the pot; cover the pot, steam on high heat for about 15 minutes.
Pan-fried buns
Ingredients: 200g of marinated pork belly, 500g of flour, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of yeast, appropriate amount of leeks, appropriate amount of vermicelli.
1. Preparation work to be done in advance: soak the strips in warm water, chop them and pour them into soy sauce for 1 hour, choose to wash the leeks and cut into small pieces, and cut the pork belly into small cubes. Flour is fed with yeast, and the marinated vermicelli strips, leek segments, and marinated pork belly are diced in small pots;
2、 Pour in 2 tablespoons of oil, an appropriate amount of fine salt and mix well;
3. Knead the dough evenly and vigorously, roll it into a slightly larger dough than the usual dumpling agent, and roll it into thin slices;
4, wrapped in the prepared filling, wrapped the edges, sprinkle a little oil in the pot, and put the wrapped bun yard well after the pot is hot;
5, wait for the bun to be slightly fixed, pour in the thin noodle water along the edge of the pot, cover the pot and open the heat;
6, wait for the bun to be cooked, when the noodles are drying quickly, then turn the circle to pour in oil, change the heat to low. Wait until the noodle water is completely mushy and creaky before coming out of the pot.
Pomegranate bun with red bean filling
Ingredients: 300g flour, 3g yeast, 5g sugar, 150ml milk, red bean paste.
1, put the milk in the microwave oven for 30 seconds, then add yeast, sugar, stir well, and then add flour and dough;
2. When the surface group volume increases by two times, the noodles are ready;
3, put the dough on the panel and knead it repeatedly, then roll the dough into long strips; cut into small and uniformly sized agents;
4. Roll the small agent into a circle; roll the small agent into a round piece; put the red bean filling into the round piece; knead the circle around the round into pleats;
5: Pinch the pieces together to make a raw blank; sprinkle the goji berries on the raw blank, wake up for 20 minutes, and steam for 15 minutes.
Cui Yi steamed bun
ingredient:
300g flour, 70g glutinous rice, 50g ham sausage, 30g carrots, 2g salt, 3ml sesame oil, 5g green onion, 2g chicken essence, spinach to taste.
1, beat the spinach into juice; the juice is beaten with flour and into a dough; and the dough is kneaded into strips and cut into agents;
2, roll out the agent into a skin; steam the glutinous rice; cut the green onion, carrots and ham sausages;
3: Let the glutinous rice cool, add shallots, carrots and ham sausages. Add salt, chicken essence, sesame oil and mix into the filling for later;
4: Wrap the glutinous rice into the dough; close the mouth and make it into the shape of a vase; steam it for fifteen minutes.
Pumpkin bean sandbags
Ingredients: 200g pumpkin, appropriate amount of glutinous rice flour, appropriate amount of sugar, appropriate amount of condensed milk, appropriate amount of bean paste, appropriate amount of cocoa powder.
1: Wash and cut the pumpkin into pieces; take out the pumpkin puree and peel it. Add the sugar, slowly add the glutinous rice flour and knead it into a dough as soft as the earlobe;
2, like the milk aroma, you can add a little condensed milk; knead into a smooth dough, cover with plastic wrap;
3, take about 10 grams of glutinous rice flour, add about one gram of cocoa powder, and into a brown dough; about 5-10 grams can be, the rest, you can steam to eat;
4, take out a piece of pumpkin dough, knead into long strips, pinch small dough, press flat into a cake, put in bean paste filling, wrap it in the mouth, and knead the circle with the palm of your hand again;
5. Press a groove on the ball with the back of the knife. In turn, press four on the top equally; the little pumpkin is ready, simple!
6, in order to make the pumpkin more like and more vivid, then use the cocoa dough and roll it into a small triangle;
7, put on the pumpkin, make pumpkin stalks; the disc brush oil, anti-stick. Place the small pumpkin on a plate. Bring the water to a boil in a steamer and put the plate in;
8: Steam on high heat for 5 minutes. Turn off the heat, remove and cool.
Zucchini egg vegetarian filling
Ingredients: zucchini, flour (medium gluten, low gluten is acceptable), eggs, warm water, tofu, yeast powder, vermicelli, sugar, salad oil, green onion, ginger and garlic, flour, water, salt, soy sauce, chicken essence.
1. The noodles are good, the cutter is rolled out of the bun skin and set aside, the zucchini is rubbed, and the salt is added to dehydrate appropriately. Tofu crushed, egg scrambled, add zucchini shredded, tofu crushed;
2. Soak the vermicelli in cold water, blanch the water briefly, cut into sections, stir into the filling, add the minced shallots, ginger and garlic, salt, sugar, soy sauce, chicken essence and mix well;
3. Wrap the buns, wake up for another 20 minutes, put cold water on the pot, steam for about 10 minutes.
Curry potato buns
Ingredients: potatoes, carrots, onions, curry paste, low gluten flour, water, dried yeast, milk.
1, peel and steam the potatoes, press them into mashed potatoes with a spoon, cut the carrots and onions;
2, put a little oil, the carrots and onion grains under the pot slightly stir-fry, add curry sauce and an appropriate amount of water slow boiling, like carrots soft can be cooked for a long time, pour into the mashed potatoes, stir evenly, appropriate seasoning, stir-fry over low heat to let the water evaporate, pay attention not to fry the burnt. The finished curry filling should be in the shape of a paste, let cool and set aside;
3, and good dough, the five small dough into the middle thick surrounding thin slices, wrapped into the filling, steamer add cold water, use the watering can on the surface of the bun spray water (water can not be much, to be foggy, usually the watering can be pressed), cover the pot lid, and then ferment for 15 minutes;
4: Heat on medium heat, boil water and steam for 15 minutes. Wait 3 minutes after turning off the heat before removing the lid.
Creative rainbow buns
Ingredients: pumpkin, purple potato, flour, meat filling, milk, yeast, green tea powder.
1: Steam the pumpkin and purple potatoes for 20 minutes. Take it out and pour out the distilled water, let it cool and set aside, warm the milk and melt the yeast. Divide into four portions and add one portion of milk to the crushed pumpkin. Similarly, add one serving of purple potatoes;
2: Pumpkin and purple potatoes are kneaded into balls with flour. Knead the white noodles with 1 part of milk and warm water, and 1 tbsp of green tea powder with 1 spoonful of white flour and warm water of white noodles. Put it into a warm place to ferment, the meat filling is seasoned in the way of adjusting the dumpling filling, fermenting four kinds of dough that are twice as large, kneading back into the original exhaust, rolling into thin slices according to the favorite collocation, rolling into a tube a few times, sliced;
3, take a piece of rolled into a round cake, wrapped in meat filling, made into a bun, the prepared bun sent to a warm place for fermentation;
4: Steam for 20-25 minutes.
Coconut yellow packets
Ingredients: egg, fine sugar, coconut water, cheese powder, butter, powder, salted egg yolk, low flour, water, sugar, yeast.
1. After the butter softens, add 1 dozen white sugar and then add the eggs to stir evenly, add coconut water and continue to stir evenly, the powder and cheese powder are sifted into the method 1 stir evenly Salted egg yolk mashed and then added and stirred into a non-granular batter, the batter is poured into the pot and simmered continuously with chopsticks, the batter is constantly stirred and mixed, the batter is gradually dried up slightly, and then cooled and kneaded into a ball for later;
2. Flour, water, sugar and yeast are kneaded together into a smooth dough, fermented in a warm place to twice as large, and the dough is kneaded again and divided into small doses Each small agent is rolled into a thick middle around the thin dough skin wrapped into a creamy filling tightened with tiger mouth;
3. Put water in the pot, put the wrapped milk yellow bun into the cage drawer for a second fermentation, about 20 minutes, boil on high heat and steam for 7 minutes on medium heat, simmer for a while and then open the lid.
Quicksand bags
Ingredients: flour, yeast, baking powder, milk, salted duck egg yolk, sugar, milk, butter.
1. Knead the flour, yeast, baking powder and milk into a smooth dough, cook for 15 minutes, steam the salted egg yolks, crush them with the back of a knife, add sugar, a little milk and butter and mix well to form a filling;
2. Roll the dough into long strips, divide into 10 equal parts, flatten by hand, put the filling in the middle of the dough, pinch and close, arrange the dough on the steaming drawer facing down, and ferment to 2 times the size;
3. Put on a pot of cold water, steam for 10 minutes on medium heat, turn off the heat, then open the lid after 3 minutes and get out of the pot.
Honey sauce char siu bun
Ingredients: gluten flour, yeast, warm water, sugar, roast pork, shiitake mushrooms, green onions, ginger, oyster sauce, starch, lard, peppercorns, dark soy sauce, baking powder.
1. Melt the yeast in warm water, let stand for 5 minutes, mix the sugar, baking powder and flour, pour the yeast water in and knead into a dough. Cover with a damp cloth and let it rise for 1 hour, and when it is ready, break open the dough to appear honeycomb-shaped. Add the lard and knead into a smooth dough. Relax for a quarter of an hour;
2. In a frying pan, stir-fry the shallots and ginger, peppercorns, cut the shiitake mushrooms into small cubes, sauté them in a sauté, pour the soy sauce and oyster sauce into the pot, pour the starch into the water and mix the starch into a thinner sauce. Pour into a pan. Stir with a spatula and simmer until it bubbles up. Set aside after cooling;
3. Cut the char siu into small cubes, stir well to form the filling, divide the dough into portions weighing about 50g, and roll out the dough with a rolling pin into a thick edge thin crust in the middle. Wrap in the right amount of filling, hold the dough in your left hand, thumb and index finger of your right hand, lift the dough with your middle finger, pinch it together, and press the dipping sauce in with your left thumb. Just close it;
4. Bring water to a boil in a pot, put the bun in and steam for 6-8 minutes over high heat.
Milky purple potato bun
Ingredients: flour, yeast, water, purple potato, sweet potato, sugar, light cream.
1. The yeast is dissolved with 50ML warm water (30-35 degrees), the flour, yeast water and water are mixed and kneaded into a smooth dough cover plastic wrap for about 2 hours, the purple potato and yellow potato are steamed, peeled and put into a plastic bag and pressed into a puree with a rolling pin;
2. Pour the purple potato puree into a bowl and heat it, add sugar and light cream and stir, and rub the purple potato puree into a good size ball;
3. The dough is almost ready, divide the dough into several equal parts, wrap the purple potato balls just now, close the mouth down, draw a cross knife on the face, cover the plastic wrap at room temperature and wake up for 10-15 minutes, then steam on cold water for 15-20 minutes, turn off the heat and then take it out for a few minutes.
Yellow peach tarts
Ingredients: fresh milk 110ml×2, caster sugar 70g, vegetable evaporated milk 220g, milk powder 1/2 tbsp, low flour 15g, egg yolks 4, 1 whole egg, finished tarpy 10 pay, canned yellow peach 1 large piece
1. Prepare the ingredients and dice the yellow peaches.
2. Fresh milk 110ml fine granulated sugar boiled sugar dissolved away from the heat and set aside.
3. Beat the yolks and whole eggs and set aside.
4. Take a large container and stir the remaining fresh milk and evaporated milk and low powder milk powder evenly and pour the egg mixture in step 3.
5. Pour in the things from step 2, stir well and filter the egg tart water.
6. Spread the oil paper on the baking sheet, line up the tarp, and pour in the egg tart water for 8 minutes.
7. Add the yellow peach diced, then 9 points full.
8. Bake in the middle layer at 250°c for 15 minutes.
Cherry tarts
【Tart skin】: 60g of powder, 25g of corn starch, 1 tbsp sugar, 1 tbsp of salad oil, 85ml of hot water
【Tart solution】: 1 egg, 2 tbsp sugar, 80ml hot water
【Accessories】: Cherry
【Directions】:
1. Mix the flour, corn starch and sugar evenly.
2. Add hot water, stir while and form a ball.
3. Add the salad oil and knead into a soft and smooth dough.
4. Roll the dough on the board and cut the dough into small pieces and put it into a mold.
5. Knead into a uniformly thick embryo that fits close to the mold.
6. Beat the eggs, pour into the cool sugar water (2 tbsp sugar and 80ml hot water), stir well.
7. After filtering (6) with a sieve, scoop into the mold 90% full, simmer for about 10 minutes on medium heat and take out.
8. After cooling, remove the mold and garnish with cherry crushed grains.
Blueberry tart
Ingredients: 20g blueberries, 10 egg tart skins
Accessories: 120g evaporated milk, 3 egg yolks, 40g sugar
method:
1. Prepare eggs and fresh milk, sugar and set aside.
2. Add sugar to fresh milk and stir.
3. Let the milk cool, add the egg yolks and stir, and filter through a strainer so that the egg mixture will be more delicate.
4. Pour the mixed egg mixture into the tart skin for 8 minutes and put it in the oven.
5. Preheat the oven and heat up and down at 200 degrees in the middle layer, about 20 minutes.
6. After baking the tart, let it cool for 3 minutes and add the blueberry sauce.
Apple tart
Ingredients: 12 egg tart skins
Accessories: light cream 110g, milk 80g, caster sugar 60g, custard powder 7g, condensed milk 8g, low gluten flour 8g, egg yolk 2, apple to taste
1. Remove the tart skin from the refrigerator, wait until they are softened to carry out the repair work, pour light cream in an empty bowl, pour in milk, add caster sugar, add Gies powder, add condensed milk, and place the bowl in the pot;
2. Turn on the heat, and stir the liquid until all the granulated sugar is melted; take it out and put it aside to cool for later, separate the egg white and egg yolk, remove the egg yolk and set aside, after the liquid has cooled;
3. Add low gluten flour, pour in the stirred egg yolk liquid, and stir the liquid evenly, and the liquid is sieved to make it;
4. Egg tart water, apple washed, peeled, and then cut it into diced apples, each egg tart skin into a few pieces of diced apples, and then pour in the egg tart water to 6-7 minutes full;
5. Place in a baking sheet and bake in a preheated oven.
Red date tart
Ingredients: 12 egg tart skins, 7g low gluten flour
Accessories: red dates to taste, light cream 110g, milk powder 8g, warm boiled water 72g, egg yolk 2, condensed milk 7g, jishi powder 5g, caster sugar 40g
1. Pit the dates and cut them into small pieces, pour light cream into the bowl, add fine granulated sugar, add milk powder, pour in warm boiling water, add Gies powder, add condensed milk, place the bowl in the pot, low heat, stir while heating, until the caster sugar is all melted;
2. Take out the bowl, put aside to cool and set aside, portion the egg whites and egg yolks, take the egg yolks and set aside, after the liquid in the bowl has cooled, add the egg yolks, add the low gluten flour, stir the liquid evenly, sift the liquid, that is, become egg tart water, put the appropriate amount of red date grains at the bottom of each egg tart skin, and then pour the egg tart water until 6-7 minutes full; and move into the baking pan; put the baking tray into the preheated oven to bake.
Mango tarts
Ingredients: 1 mango, 4 egg tart skins, 1 egg yolk, 80 ml milk
Excipients: cotton sugar to taste, condensed milk to taste, flour to taste
1. Peel and dice the mango, pour the milk into the bowl, add the appropriate amount of condensed milk, add the right amount of sugar, stir while cooking until the sugar dissolves, wait for the milk to cool to room temperature, pour in the egg yolk liquid, pour the appropriate amount of flour and stir until there are no particles, the egg tart water, put the mango cubes in the egg tart skin, pour the egg tart water.
2. Preheat the middle layer of the oven, heat up and down, 210 degrees, about 20 minutes, and burn spots can appear.
Bread tarts
Crust: 5 slices of bread
Egg filling: 130ml fresh milk, 2 eggs, 45g sugar, 1 teaspoon egg yolk powder
1. Flatten the bread and press into the mold.
2. Stir the egg filling together and sift it well before pouring it into the bread.
3. Preheat the oven and bake at 180 degrees for about 15 minutes.
Original egg tarts
Ingredients: 100g egg, 200ml milk, 10g low gluten flour, 7 egg tart skins
Excipients: sugar 10g, condensed milk 10g
1. First pour the milk sugar condensed milk into a small pot, put in the sugar slightly heated, promote the melting of sugar, only need the egg yolk, you can use the egg white separator, the egg white is stirred evenly, after the cooling just heated, add the egg yolk and flour, stir well, pour into the thawed egg tart skin;
2. Put in the oven to start baking, I use to bake, about fifteen minutes.
Purple potato tarts
Ingredients: 50g purple potatoes, 12 egg tart skins.
Accessories: 40g sugar, milk 90g, light cream 130g, 1 egg, 2 egg yolks
1. Stir the milk and sugar well first, then add the light cream, beat the eggs and set aside, mix all the ingredients together and stir well, filter and set aside;
2. Cut the purple potato into small pieces and steam for later, all the ingredients are ready, the children put the purple potato into the egg tart skin, all put away;
3. Then put the egg tart liquid in, preheat the oven at 200 ° C for 10 minutes, first heat the tube for 10-15 minutes, and then bake up and down at the same time for 10 minutes.
Strawberry tarts
Ingredients: 11 egg tart skins, 150ml light cream, 80ml milk
Accessories: 3 strawberries, 8g condensed milk, 10g low gluten flour, 30g sugar, 2 egg yolks
1. Wash and cut the strawberries into small pieces, pour the light cream into the large basin, add milk, add condensed milk, add granulated sugar;
2. Heat the water until dissolved, let it cool and add the egg yolk to beat well, sift in the flour and beat well, and filter the egg tart liquid;
3. Put the strawberries into the egg tart skin, pour in the egg tart liquid for 8 minutes, preheat the oven at 210 degrees, heat up and down, the middle and lower layers;
4.25 minutes, after baking, take out, put a little warm and serve.
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Homemade fluffy crispy large fritters
Royalties
500G of ordinary flour, 1 egg, 8G of salt, 4G of baking soda, 4G of aluminum-free baking powder, 15G of vegetable oil, 275g of water (room temperature); apply a little extra oil
method
All materials are mixed. Knead into a smooth and soft dough. There's no trick to that. When we were young, we watched how my mother kneaded it. Just knead it. Why dip your hands. Because you didn't knead it. When the moisture is fully absorbed by the dough, it will naturally not be kneaded. The dough is kneaded and soft like an earlobe. Then there are different brands of flour that have different water absorption. Don't pour all the water in at once. Keep about 20G or so. When kneading the dough, observe the state to see if you want to add it. In short, this dough is very soft. If you buckle the water to the end the dough is good to knead. Knead into a ball. But very dry and hard. Then you better don't blow up. Coming out is definitely a stick. Round the dough and place it in a basin, smear a little oil (anti-stick) on it and let it sit in plastic wrap. Refrigerate for one night. Refrigerate in hot weather. It doesn't hurt to leave it outside in the cold weather. (The oil here is not that 15g smeared with a little anti-stick but I am not bored to this also to weigh...) The purpose of this film is to loosen gluten. Make the dough more malleable. Later frying and rolling are good to expand and roll out. One night of relaxation is not a hard rule. This is so that it can be operated just the next morning. If you want to eat it at night, you will rub it in the afternoon. It doesn't hurt to relax for a few hours. It's nothing to dwell on. This is not noodles. It doesn't get bigger. No, it won't!! The effect of slacking too short is certainly not as good as relaxing for a few hours! Remove the dough the next morning. Divide into two servings. Sprinkle powder on the board and roll it out, rolling it out while rolling it out. Roll first, then roll. Don't roll too wide. Try to be as long as possible. Because it's too wide. When it is fried, it should be elongated. The pot is not that big. The pot is not straight. What to do with sticky hands. What to do with the sticky board. What to do with the rolling stick. What to do. Didn't I say that? Sprinkle powder to prevent stickiness. You sprinkle it on me." But don't grease it. Greased with oil on the back of the two strips together easily sticky. It is separated under the pot. After that cut into strips. As for how wide the cut is, in fact, the knife is held in the hand to know, and I can visually detect it myself. Almost there. The noodles shrink when cutting. Put the two together and press one in the middle with chopsticks. After that, you can blow up. The oil temperature should be high. Try it with a little noodle. After the pot is removed, it must float up immediately. Pinch the two ends of the noodles, elongate them, and remember. Pinch the two ends tightly, after the pot will expand, do not pinch the point of tightening the pot to loosen, not good looking Oh. After the fritters are cooked, they should be constantly turned. This allows for a quick expansion. Heated evenly. Fry until golden brown on it. Blow it up a few more times. What to do if the explosion is too dark. What if it's all dark and not yet familiar. You're firing a little bit. Is the oil temperature too high to feel? The fritters are going to crumble! This square dough will not be too sticky when it is woken up. Just sprinkle a little powder on the board, don't grease it. Otherwise the fritters cannot stick together. When I get out of the pot, I'll change it into two. Cut open one to look inside, nice big holes. Such fritters. Only delicious Oh finished, open to eat. Let's give it a try. It's great.
Crispy fritters
High gluten flour (medium gluten is also available!) 300 g; yeast 3 g; aluminum-free baking powder 2 g; salt 5 g; 1 egg (about 60 g); warm milk 160 g
All materials are ready! After the milk is warmed, knead the dough into a smooth dough ~ cover the plastic wrap and send it to three times the size! After fermentation, directly rub the long strips and press flat, roll out into a thin slice of one centimeter thick, and the width is about 10 centimeters! Grease cover plastic wrap for 10 minutes! Cut into 2cm wide strips! Two wide strips stacked together, gently pressing in the middle of the chopsticks! Cut off in the middle! Pinch the small fritters on both sides to do well! (A bit handicapped, the first time to do, sell a little bumpy!) Heat the oil to 70% of the heat under the pan, and the high oil temperature makes the skin quickly crispy! Fry until the surface is golden, the other side is golden, and fry for three minutes! Crispy and delicious fritters out of the pan!
Homemade baking powder fritters
Flour (higher flour is better) 500 g; milk 250 g; salt 3 g; 2 eggs; vegetable oil 40 g; dried yeast 6 g
Stir all the liquid ingredients well, put the yeast into it to dissolve, then pour in the flour and mix well to smooth the dough, and be sure to be soft, like the earlobe. Kneading the dough takes some time, it will stick to the hands at first, you can apply some oil on the hands, and then knead the dough while kneading, wait until the gluten is formed, it will not stick to the hands, seal it with plastic wrap, and leave it in a warm place to ferment until it is twice as large. In winter, the indoor temperature in the north is not low, basically more than two hours to almost smear a layer of oil on the board, and then pour out the dough, simply knead a few times and then press the dough into a dough sheet within 1cn, seal it with plastic wrap, and relax for 20 minutes. Do not knead for a long time, because the honeycomb in the fritters is formed after the dough is fermented (remember the early media exposure of bad vendors with laundry detergent instead of baking powder, that foam is not much to blame) the waking dough slices are cut into strips, two pressed together, pressed with chopsticks, the width and length of their own control, the oil temperature in the pot reaches 60% heat can be under the pot. The oil temperature is that the noodles can float up immediately after the pot, which everyone will have experience (we can see it when operating in fast food restaurants outside). It has been fried over medium heat, and the golden brown is cooked to control the oil. It's so yummy
Homemade big fritters
500 g flour, 20 g vegetable oil, 4 g yeast, 2 g baking soda, 2 g salt, 1 egg, 260 g water
After putting all the ingredients of the large fritters into the cooking machine and kneading well, continue to knead until the dough comes out of the film, ferment until the dough is 2 times the large panel of oil, take out the fermented dough, flatten, cut the cut noodles into 2 pieces of superposition, use chopsticks to press the oil in the oil pan to 80%, then pull the dough into the oil pan, fry until one side is golden brown and turn over. Fry until golden brown on both sides. Tatsumi breakfast
Homemade healthy fritters
300 grams of ordinary flour (high gluten flour is better, do not use low gluten flour); water 170 ~ 180 grams (the water absorption of flour is different, water should be poured in parts, cool water can be poured, you can use warm water if you want to ferment faster); yeast powder 5 grams; baking soda 2 grams; edible oil 15 grams; salt 3 grams (light, like normal salty can put 5 to 6 salt)
Place the flour in a basin, add yeast powder, baking soda and salt, mix well, pour water and stir into small dough, then knead into a smooth dough. Because the water absorption of flour is different, the water can be poured in parts, the kneaded dough is very soft, but it is by no means the kind that is so thin that it is sticky, and the earlobes are as soft as you can put in 15 grams of cooking oil (I generally use salad oil, other vegetable oils can be), knead the oil into the dough, just feel that the dough will be slippery and greasy, kneading will not see the oil, but feel that the dough is very moist The kneaded dough will be put into the basin and covered with dumplings (standing) for 10 minutes, and then kneading can be covered with fermentation to make the dough 2 times larger, It doesn't matter if you open the dough by hand, you will find a lot of holes, the noodles are very soft but not very thin, take it out of the basin, because there is oil in the dough, it will not stick, wipe it with your hands in the basin, you will all take out the panel with a layer of oil, so that the oil on your hands will not be stained, put the good noodles on the panel and knead it into a ball a few times, and then use a rolling pin to roll out into a 0.5 cm thick piece (not too thin, otherwise it is not soft inside), and then cut it into 10 cm long and 3 cm wide strips with a knife , you can also cut according to the size of your pot to suit your length and width, 300 grams of flour can make about 12 fritters will be cut for a few minutes before doing, so that it will be fried more fluffy, I sometimes rush not to sit directly to do the effect is also good, look at it yourself! Take two noodles stacked together and then put the chopsticks vertically in the middle of the noodles, press the two ends of the chopsticks with your hands to press a print on the middle of the noodles, press a little deeper and fry when the two noodles will not be separated and carry the two ends of the noodles a little longer, and then twist them in the opposite direction and put them directly into the oil pot that burns to 70% or 80% heat (before rolling the noodles, you can light the hot oil), you can first use a small piece of noodles into the oil pot to try it, and the dough will float up to show that the oil temperature can be put into the oil pan and the fritter raw blank will immediately float up. To use chopsticks to flip, medium and large heat frying, do not use low heat, so that the fried fritters will be very hard, wait until both sides of the fritters are golden brown can be fished out, vertical placement will be excess oil control a control with this dough fried oil cake can also be, just divide the good dough into about 30 grams of small balls, roll out into about 0.3 round flakes, in the middle of the vertical two knives to pick up into the frying pan to fry and color, the oil is mild and fried fritters the same
Fritters
Flour (high gluten flour is better) 500 g, baking soda 4 g, eggs 2 (about 96 g), yeast 5 g, salt 5 g, water 250 g, oil 20 g
In addition to the oil, put all the ingredients into the main pot and knead the dough mode for 8 minutes... After kneading, add 20 grams of oil and knead the dough for another 2 minutes... After kneading, take it out and knead it into a smooth dough... Put into a large basin and wrap it in plastic wrap... If the weather is too hot, ferment at room temperature for 1 hour and then refrigerate overnight... Today, the temperature in Yangzhou is around 15 degrees, so my mother directly put it at room temperature to ferment overnight... In Shantou you need to put the refrigerator refrigerated overnight... The state of the dough the next day... Inflated a lot... Take it out to vent, the technique should be light, do not knead the dough harder, so as not to knead the fascia... Divide into four parts, roll out into rectangles, width not too wide, cut into long strips... The two strips are superimposed on top of each other, and pressed in the middle with chopsticks... Chopsticks can rub the powder, will not stick... However, it works better with a thin bamboo skewer... It's also possible to twist it... Or just do it... When the oil pan is lowered, the two ends are squeezed tightly with both hands and gently placed into the pot along the wall of the pot... The oil temperature is almost 190 degrees -200 degrees... Medium to high heat, into the oil pot... Fry until golden brown... Keep flipping with chopsticks... Prepare the draining rack, lift the pan, put the fritters on it and drain the oil... Loading... Serve hot...
Practice of home fritters
1 kg of flour, 0.6 kg of water, 20 g of aluminum-free fritters, 10 g of table salt
1: Mix the weighed aluminum-free fritter leavening agent into the flour and stir repeatedly until even. 2: Pour salty water into the flour. The level of water temperature has a great influence on the waking time of the opposite group, and in summer and noodles, room temperature water is generally used, and the water temperature is about 20-30 degrees; in winter, it is best to use hot water for noodles, about 60 degrees. 3, the flour after adding water and into the dough 4, the kneaded dough placed in the wake up, in order to prevent the dough from waking up when the epidermis is dry and cracked, the dough needs to be covered, you can also use plastic film to cover, pay attention to the plastic film brush cooking oil, to prevent sticking, let stand awake for 30 minutes. 5. The surface of the dough is smooth, soft and has good ductility, which is convenient for stretching and molding. 6, brush a little vegetable oil on the panel, in order to prevent sticking hands, you can dip a little cooking oil with your hands. 7: Pull the waking dough into long strips and place them on the operating board. 8: Roll out with a rolling pin into a thick and uniform dough sheet. 9, then cut into strips of the same size 10, the cut pieces of noodles superimposed, 11, use chopsticks in the middle of the stacked pieces of noodles to press. 12: Pinch the ends of the dough and twist it a few times to make the dough stick together. 13: Pull the long strip and quickly put it into the oil pan. 14. The oil temperature of the fried fritters is generally controlled at about 200 ° C, and the frying time is 1-2 minutes. Put the pulled strips into the oil pan and use chopsticks to continue tumbling until the fritters are swollen and golden in color, and then fished out. 15. Put the fished fritters in the mesh basket to control the oil, that is
Fritters ~ no additives
200g of gluten flour; 3-4g of salt (small measuring spoons); 5g of sugar; 10g of corn oil; about 85g of water; 2g of yeast; 1 egg of eggs (about 35g) ;( baking soda can be added at your own discretion)
Add salt, sugar and corn oil to the flour and stir slowly with chopsticks! Put the water in the microwave for 25 seconds to hand temperature, add yeast to dissolve for 2 to 3 minutes! While adding water to the flour, quickly stir into a dough flocculent, add eggs, use your fist (yes, this is the noodle), fold the dough quickly and evenly, the dough is a very soft kind! ~ A few friends reflect that the noodles are too soft, because the water absorption of flour is not the same, so, pay attention, pay attention, pay attention, do not add all the liquid at one time when adding liquid, water can leave a point appropriately, leave room, do Chinese noodles, must be flexible control! Spread the dough into long strips, wrap it in plastic wrap and refrigerate overnight! (I was 12 o'clock in the evening, and if I wanted to do it, I was ready to go up and take it out at seven o'clock the next morning!) In the morning, I took the dough out of the refrigerator, greased the board with a little oil, and lengthened the long dough (I divided it into two pieces)! Press into the width and thickness you need (think of the one sold outside, make up your own brain), cover with plastic wrap for more than 20 minutes (clean it up)! After the dumplings are done, cut into a width of about 2cm, wipe the chopsticks on the water in the middle of the lower surface, put the other piece on it (so that when the two pieces are fried, it is not easy to open), use the chopsticks to press in the middle, all this way! When operating the dough, put the oil in the pot to heat, after preparing the churros embryo, put a small piece of dough into the pot, the small dough can then float up, it is almost, adjust the fire to a small point of the fire, the fritter embryo is slightly long, put into the pot, soon the top bulges up, turn over, use chopsticks to turn the point, it will bulge the effect you want, fried to golden! A good way to save fuel: churros are made shorter! Blown up chubby and very beautiful! Soft on the outside and soft on the inside, healthy and delicious, time-saving and easy to make! If it helps you and takes the trouble to hand over your homework, I'll be happy!
Super delicious shortbread
Ingredients: 500 grams of ordinary flour, 8 grams of salt, about 40 grams of eggs, 4 grams of aluminum-free baking powder, 4 grams of baking soda, 15 grams of cooking oil, 300 grams of warm water, 10 grams of cooking oil (noodles and sealing).
Prepare the ingredients flour to add an egg egg and flour with chopsticks stir well add cooking oil add aluminum-free baking powder add salt add baking soda with chopsticks mix evenly warm water added to the flour several times, each time with chopsticks stir well until there is no dry noodles and then get started and into a sticky hand of the large dough, take a little cooking oil to the hand, carry the noodles, is to use your small fist to press the dough, until the dough is more compact and moist. Spread the dough evenly over cooking oil, pack in food bags and refrigerate overnight. Take out the dough the next day, sprinkle some flour on the board first, and then gently take out half of the dough in the bag and put it on the board, don't knead the dough by hand, don't roll with the rolling pin, treat the dough as gently as a baby, sort the dough by hand, gently press it, sprinkle a thin layer of flour on it (no flour is ok, the fritters are glued into one by pressing with chopsticks). Slices of noodles cut into wide strips of wide strips every two pieces stacked together, noodle top noodles are rushed with chopsticks in the middle of the light press to make the two pieces can stick together, the noodles are very soft, do not have to pull in advance in the pan poured into the oil to boil, the oil must be hot enough (put a small piece of dough soon floats up), hands pinch the two ends slightly elongated, put into the pot, don't rush to let go, fritters in the middle of the slightly fried shape, and then let go, (novices even if ah, don't burn anymore) fritter embryos can float up immediately, immediately use chopsticks to assist to make the fritters straight and slippery, It is recommended to fry only two fritters at a time, because during the frying process, chopsticks should be used to continuously flip the fritters to make the fritters fully expanded. Blowing up too much is really too much to take care of, and it is very panicked. When the fritters are fried until golden brown, take out the oil control and I love to eat the crispy fritters, what about you?
Fried fritters (aluminum-free version)
350 grams of medium gluten flour; 3 grams of yeast; 3 grams of salt; 12 grams of oil; about 240 grams of milk
Mix the flour, yeast, salt, cooking oil evenly into the milk, while using chopsticks to stir with chopsticks into a snowflake kneading into a dough (the surface is not smooth has nothing to do) covered with freshness for 20 minutes to gently knead, the surface is very smooth The middle of the dough is divided into two sections and flattened by hand, rolling pin Rolling thin brush some cooking oil, wrapping plastic wrap into the refrigerator, low temperature fermentation, the next morning take out the frying, if you are in a hurry to eat, two hours later you can fry out the morning to take out the dough rolling pin Rolling pin Rolling thin cover Plastic wrap for 30 minutes, Let the dough warm cut strips, the size can be decided by yourself two stacked together because I fried the small fritters, so cut in the middle of the chopsticks in the middle of the press to elongate, both ends pinched tightly. Put the hot oil in the pan (chopsticks can be put in and bubble up) into the fritters, it will float up and fry until golden brown, it can be such a tempting no soy milk, then with milk! It's delicious too! The fritters are soft in tissue and crispy in the crust
Meimei big fritters
Ingredients: 500 g of ordinary flour, 8 g of salt, about 40 g of an egg, 4 g of aluminum-free baking powder, 4 g of baking soda, 15 g of cooking oil, 250 g of warm water, 15 g of milk, 5 g of cooking oil (sealed).
Prepare the cooking oil of the ingredients to add to the eggs, stir well the flour, add the aluminum-free baking powder, add the salt, add baking soda, add the milk, add the egg liquid warm water several times, add the flour, each time you have to stir well with chopsticks and cover the pot into a large dough To wake up for half an hour, rub the oil on your hands again. Spread the dough evenly over cooking oil, pack in food bags and refrigerate overnight. The next day take out the dough, first sprinkle some flour on the board, take out half of the dough in the bag and put it on the board, do not knead the dough with your hands, roll out the long dough with a rolling pin, sprinkle a thin layer of flour on it, and spread it well by hand. Cut the noodles into wide strips and wide strips stacked on top of each other, remembering that the top noodles are all punched in and gently pressed in the middle with chopsticks so that the two pieces can stick together. Pull the long strips in the pan poured into the oil to boil, the oil must be hot enough (put a small piece of noodles will soon float up), the fritter embryo can float up immediately, immediately use chopsticks to assist to make the fritters straight and slippery The suggestion is to fry up to two at a time, because the frying process should use chopsticks to continuously flip the fritters to make the fritters fully expanded. Blowing up too much is really too much to take care of, and it is very panicked. When the fritters are fried until golden brown and mature, take out the oil control and if you want to save oil, you can cut the noodles in half, and then press the dough slices together and press them with chopsticks. Fried little fritters, very cute too! Out of the pan, chubby little fritters
Healthy fritters
250 g flour, 1 egg, baking soda 2 g, water 105 g, aluminum-free baking powder 2 g, vegetable oil 15 g, salt 3 g
Mix the flour baking soda evenly. Beat the egg mixture, add the dough little by little according to the order of egg liquid ~ water ~ oil, and use chopsticks to stir into cotton wool in one direction and then knead it well. Finally, the surface of the dough is coated with a little oil to form a rectangle, and the plastic bag is loosened overnight. The dough of the fritters is much larger than the dough of the steamed buns, and it is normal to operate a little sticky. So adding oil at the last point can make the dough less sticky and can also be operated with disposable gloves. I'll just knead it less sticky! The next morning after the dough is taken out of the refrigerator and no longer need to knead the dough, sprinkle a thin powder on the board, and sprinkle a thin powder on the dough and gently roll out into a long strip, taking care not to roll too thin or too thick about 3 mm. Sprinkle the dough with a thin powder and cut into long strips with a knife. Stack up and down in pairs and press them in the middle with chopsticks. Applying a little flour on the chopsticks will stick when pressed. Pour the right amount of oil into the pot to open the medium heat, use a dry chopstick to try the oil temperature, if the chopsticks bubble a lot of small bubbles can be under the fritters, you can also use a small dough into the pot, if the temperature is enough to float up immediately. Pinch the two ends of the fritters tightly and gently lengthen them, and if you can't roll them too thinly, they won't be fluffy! Carefully put it in the oil pan, fry it and set it, then start gently stirring the fritters with chopsticks, so that they sway from side to side and heat evenly. Fry until golden brown and you'll fish it out! If your pan is not big enough, you can fry the fritters into small fritters in two. This also saves fuel. Cut it open to see how fluffy it is! Be sure to squeeze soy milk soaked fritters so that it is a perfect match! It's healthy and delicious!
State banquet fritters
500g of normal flour, 4g of baking powder without aluminum, 4g of baking soda, 8g of table salt, 15g of vegetable oil, 1 egg, 275g of water
Mix all the powdered ingredients together, add vegetable oil and eggs, add water several times, mix well and knead into a dough. After ten minutes of capped bread, knead again and the dough is smoother. The dough is poured on the board and flattened, then folded in the middle on both sides, and then rolled up into a strip after pressing the flat. Roll up the noodles with plastic wrap, seal the ends, and put them in the refrigerator for more than 8 hours. It is recommended to fry fritters in the evening and noodles in the morning. The dough is placed on a floured board and rolled into strips with a diameter of about 4 centimeters, flattened to form a sheet of about 1.5 centimeters thick and about 8 centimeters wide, and sprinkled with some dry flour. Cut into small dough blocks with a width of about 3 cm with a knife, and stack 2 small dough pieces on top of each other (one is inverted on the other, and the side with dry flour is pressed together to prevent chopsticks from sticking over) And press a thin chopstick in the middle of the stacked dough block. Pull a little (about 1/3 of the length) and press down on both ends of the dough with both thumbs so that the two ends of the dough are glued together. Twist between the ends with both hands to remove the excess dough. Make all the dough blanks, pour an appropriate amount of soybean oil into the pot, wait for the oil temperature to 200 degrees (you can put in a small dough ball to try, if it floats up immediately, the oil temperature is appropriate) Put in the prepared fritter blank, the billet floats in the pot and then uses chopsticks to continuously flip. Until the fritters turn golden brown and fish out
Homemade fluffy fried fritters
High gluten flour 300 g, baking powder 8 g, salt 2-3 g, water 185-190 g, corn oil 15 g
Mix the high gluten flour, salt and baking powder evenly with water and corn oil, stir it into a flocculent shape with chopsticks first, then knead it for about 15 minutes, knead it into a smooth dough, cover a bowl to prevent the dough from drying, loosen for 20 minutes and roll it into a strip, coat the dough with a layer of oil, wrap it in plastic wrap, and refrigerate it overnight. Remove the next day, leave for 1 hour to return to room temperature, can no longer knead the dough!!!! Directly with a rolling pin gently roll out (1 cm thick), let the dough relax for 10 minutes, cut into 2-3 cm wide strips, sprinkle a little flour, stack the two pieces of dough together chopsticks wrapped in flour anti-stick, on the stacked dough vertically press the two ends gently pinch, grab the two ends of the fritters slightly elongated into the pot and pour corn oil (oil needs to be 3-4 cm deep), turn on medium heat and heat. Detect the oil temperature: Wait for the oil at the bottom of the pan to disappear, put in a piece of dough, the dough can float up in 3-5 seconds, the oil temperature can be (180 degrees) The fritters can be twisted into the oil pan, after the fritters float up, flip with chopsticks, let each side be heated Each fritter is fried for 1-2 minutes, and after coloring, you can pour the bowl of soy milk.
First, custard twist
Ingredients: 250 g of bread flour, 1 egg, 30 g of sugar, 2 g of salt, 115 g of milk, 25 g of butter, 3 g of yeast, edible oil to taste
Directions: 1: Prepare the ingredients, 250 grams of bread flour, 1 egg, 30 grams of sugar, 2 grams of salt, 115 grams of milk, 25 grams of butter, 3 grams of yeast.
2: Put the ingredients other than butter into the bread machine, and use the dough function and form a soft and hard dough.
3, add room temperature softened butter, knead until smooth, can pull out the tough membrane, put the temperature to ferment.
4: Take out the fermented dough and evenly divide it into 6 small agents, roll it round and loosen for 20 minutes.
5, take a loose good small agent, slowly rub long, rub from the middle to both sides, about 80 cm long.
6, then fold the long noodles in half, twist the two noodles together and connect the ends to make a twist.
7, the same method of all 6 small dough into the plate, put in a warm place for secondary fermentation. For about 40 minutes, the finger gently presses the dough, the hand press does not rebound quickly and the feel is slightly tense, and the second fermentation is over.
8: Take a pot, pour in an appropriate amount of cooking oil, and put in the fermented twist flowers when the oil temperature is 6 or 70% hot.
9, twist flowers will expand, the middle should be turned over several times, until the twist flowers are fried to golden brown and fished out of the oil control.
10, the outside is crisp, the inside is soft, the aroma of the egg milk twist, delicious can not stop, do their own eating more assured.
【Tips】:
1, the amount of sugar may increase or decrease according to the individual's taste, but this amount of food taste is just right.
2, rub twist, loose chi is very important, must be loose in place, in order to rub long, if you rub well and retracted, you can loose and rub again, do not rub hard.
3, when frying twist, the oil temperature is very important, the oil temperature is too low, then the oil absorption will be more, too high is easy to paste the pot, master the oil temperature can be used to try it with 1 small piece of dough, take 1 small piece of dough into the oil pan, the dough quickly floats around the foam can be fried, the middle should be turned over several times, let it color evenly, fried out to look good.
4, butter can also be replaced with unscented cooking oil, but with butter is more fragrant.
Second, the practice of Shanxi Shenchi twist flower
raw material:
Hair dough: 200 g flour 20 g Sugar 3 g Yeast 90 g water 0.5 g baking soda
Main dough: 200 g flour 25 g sesame oil 50 g eggs 60 g sugar 3 g salt 30 g water
1. Mix the flour, yeast, sugar and water from ingredient 1 into a smooth dough and leave it in a warm place to ferment until it is twice as large as before.
2. Place the baking soda in the fermented dough and knead well.
3. Place the flour, oil, eggs, sugar, salt and water from Ingredient 2 in a basin.
4. Tear the fermented dough open and knead well.
5. Divide into eight equal small agents (can also be divided into 12 agents), take four agents first, and the remaining four are temporarily refrigerated in the refrigerator to prevent fermentation and frying again. After the agent is stationary for a minute or two, rub it with both hands from the opposite direction, first into a thin strip.
6. After rubbing hard, with both hands, the noodles are automatically coiled into two strands of twist, and then kneaded by hand into four strands to form a hemp peanut blank.
7. When the sesame oil in the pot is 50% hot, add the peanut blank and fry it on low heat until golden red. Then remove the dough from the refrigerator and fry it according to the above method.
8. The sesame oil should be rolled out in advance, and then placed 50% hot, the taste of the fried twist flowers will be very fragrant; the fried twist flowers should use a deeper small pot, and the oil should not be over the twist flowers. The fried twist flowers cannot be stored in the crisper box once they are eaten, and they will not harden.
Three, honey soft twist
250 g medium gluten flour, 1 tbsp honey
1 egg, baking powder (yeast) 3 g
Aluminum-free baking powder 2 g, baking soda powder 1 g
35 g sugar, 15 g butter
Corn oil 5 g, warm water 80 g
1. Prepare the ingredients
2. Add the flour to the egg mixture
3. Add one scoop of honey
4. Heat the butter into a liquid and add
5. Add a little corn oil
6. Add the sugar
7. Baking powder, baking powder, baking soda powder added to the right amount of warm water to stir well from the food Jie @ beauty every day
8. Flour is finally added to yeast soda to synthesize a smooth dough and ferment in a warm place
9. Fermented to two to three times the original size can make twist
10. Take out the dough and knead it into small portions and roll into slender strips
11. Knead every four noodles in one direction
12. Rub the front and back ends together with a twist flower and succeed
13. The effort of rubbing is woven into three gu twist flowers
14. Put it in a hot oil pan and fry it over low heat
15. Fried
Fourth, crispy little twist flowers
Ingredients: 150g of all-purpose gluten flour, 15g of caster sugar, 1 egg, 30ml of water, 1g of baking soda, 1g of salt. Oil to taste, white sesame seeds to taste (can be added or not added).
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1. Put the egg into the basin, add sugar, the amount of sugar is not a lot, I feel that its taste is slightly sweet, it tastes very fragrant, if you like to be particularly sweet, then the sugar in the recipe I gave needs to be doubled. Add water and stir well.
2. Baking soda and salt into the flour mix well, this medium gluten flour is ordinary flour, the old man said is, steamed steamed steamed dumplings that kind of noodles, you can. Low gluten flour is also OK, there is nothing to ask for. Put the flour into the egg bowl and give it a ball of meat. (If you make a pretzel flavor, put it in the flour, and if you make seaweed flavor, you also put it in to knead the dough, I added a handful of white sesame seeds to add flavor.) ）
3. It is not a bun dumpling dough, so it is not so soft, no dry powder on the line, cover the dough with plastic wrap, seal the waking noodles for 15 minutes, so that it is convenient to rub the back of the roll, it will not retract. After relaxation, roll out the dough into thin slices.
4. Cut into noodles and roll them in circles. How do you make twist flowers? (1) Take a noodle, press a section with your left hand, rub it upwards, and press one end with your right hand and rub it down. When it reacts, it will be energetic, and then the two ends will be picked up, folded in half, and it will twist together on its own. (2) After rubbing, repeat the action of the first step, and then fold in half, it is a four-strand twist, very simple.
5. Don't just look at my text description, when you make it, you will understand it at once, I believe you are no problem!
6. This oil should be slightly more, don't be afraid of waste, you can use it next time. The oil temperature rises to 50% heat, use a low heat, put in the twist embryo one by one, don't move it first, wait for it to be fixed, float up, and then use chopsticks to pull and pull, so as not to color unevenly.
7. After floating up, we can turn the fire larger, so that it can be crispy, all turn golden brown can be fished out to control the oil, until it is cool will be delicious, do not be anxious.
8. Break open a look, it is really quite brittle, and not oily, you can see from the photo, it will not be greasy at all. If you like the taste of honey caramel, you can also boil a syrup yourself and wrap it on the outside. If you like it, try it out.
Five, milky soft twist
●●【Ingredients】: 500 grams of flour, 80 grams of sugar, 6 grams of high-sugar yeast, 40 grams of milk powder, 1 egg, 2 grams of salt, 100 grams of warm water, 100 grams of milk, edible oil
▲▲【Production steps】:▲▲
1. Prepare the ingredients you need and you can start making! The first step is to first come and face. Flour, high-sugar yeast, milk powder, eggs in a basin and stir well.
2, take another small basin, add milk, warm water, salt, sugar together and stir evenly, let the sugar melt, and then pour into the flour basin, first use chopsticks to stir into a flocculent, and then knead into a smooth dough, wake up for 5 minutes to let the dough fully absorb the water, knead again, the dough will become soft and smooth. Cover with plastic wrap and let stand for 5 minutes.
3, the board smeared with some oil, not too much, otherwise it is not easy to operate. Take out the dough, divide into small pieces, about 80 grams each, roll into thumb-thick strips, arrange them side by side, cover the surface with plastic wrap, and wake up for about 10 minutes.
4, the time is up, start rubbing twist flowers! Take out a long strip of agent, rub it thinly and long with both hands, and pinch the ends of each hand in the opposite direction.
5, fold in half, let it naturally twist together, this time has not succeeded, you need to help it again in the opposite direction.
6, then lift up and then fold it in half, so that it will naturally form a small twist, slightly tidy up, better look.
7, the other agents should be done in turn, placed in a non-stick plate, or on the board. Fermentation takes about 30-40 minutes in a warm place. The temperature is low in winter, but the small partners in the north have heating in the house, fermentation is very easy, and the small partners in the south can be placed in the steamer, and a little warm water is boiled at the bottom, not too hot. It can also be placed in an oven or microwave, next to a bowl of hot water to help with fermentation.
8, wait until the twist blank looks more round and full, with a finger lightly pressed is very elastic can be fried. When the pot is heated and put in an appropriate amount of cooking oil, the oil temperature is 50% hot, about 160 degrees or so, put in the twist flower and start frying, and the friends with thermometers can measure it with a thermometer. Small partners without a thermometer do not worry, use a chopstick to try the oil temperature, put a chopstick vertically into the oil pot, around the chopsticks slowly there are small bubbles rising when the oil temperature is just right.
9, put the twist blank into the oil pot, slowly fry the incense on a low heat, wait until the twist color becomes golden, and the milk fragrant soft twist flower will be fried. Fragrant and soft, milky smell, very delicious, really did not hold back, I fried while eating, unconsciously ate 3 hehehe.
Flour don't just steam steamed buns, try this creamy cannabis flower, fluffy and sweeter than bread.
●●●Production tips:●●●●
1, when frying twist flowers must keep a small fire, the fire is too big easy to fry the paste on the outside and the inside is still raw noodles. 2, fried twist flowers to be fished out with a colander, it is easy to use chopsticks, because the twist flowers are too soft and too crispy.
Sixth, the material of ultra-soft milk fragrant twist flower
500 g of regular flour, 200 g of milk, 60 g of sugar, 2 eggs, 6 g of yeast, 2 g of salt, 5 g of corn oil, 10-20 g of honey,
Ultra soft milk fragrant twist flower preparation steps
Step 1
Place all ingredients (except milk) in the basin, stir well, pour the milk and stir to form a large cotton flocculent.
Step 2
Knead into a slightly softer smooth dough and leave to ferment to 2 times the size
Step 3
The dough that has been fermented, take it out without kneading, directly roll out the exhaust, slightly roll out a thinner cake, almost 1 cm thickness. Cut into 1 cm wide strips,
Step 4
Rub the long strip, fold it in half, hook the middle hole with the fingers of your right hand, pinch the other end with your left hand, twist it twice, then move your right hand and rub it with your left hand. When the hands are kneaded together, they will naturally twist into a twist shape. Tuck the left and right ends into the hole in your right hand. A twist embryo is ready.
Step 5
All kneaded, fermented for about 40 minutes, you can see that the dough is obviously expanded, pick up a light fluttering, so that you can fry it under the pan.
Step 6
Heat the oil in the pan, first put in a small oil temperature, put it down for 3 seconds to float up, indicating that the oil temperature is enough, continue to fry it. Observe the situation in the pot at any time, fry well on one side, and continue to fry with chopsticks turned over.
Step 7
Fry on both sides until golden brown, you can control the oil, out of the pan!
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Second Brother Cheats:
1. The oil temperature of fried twist flower is very important, if the oil temperature is not enough, it is easy to make the twist flower absorb too much oil, and the taste is greasy. The oil temperature is too high, it is easy to fry the surface of the twist flower black, and the inside is not yet cooked.
2. It is recommended to make it slightly smaller, which will shorten the frying time and save fuel.
Seven, milky soft twist flowers
Ingredients: 250g flour, 3g yeast, 100g warm milk, 3g salt, 40g sugar, 1 egg, 10g vegetable oil, oil. Procedure steps:
1, 3g of yeast with 100g of warm milk to boil, let stand for 2 minutes; flour into a basin, and then add 3g of salt to increase the gluten of flour, add 40g of white sugar, knock in an egg to break it up, and then pour in the milk that has just dissolved the yeast, stir while pouring, stir into a flocculent and then add 10g of vegetable oil, and then start and form a smooth dough, the dough should be slightly softer, covered with plastic wrap to ferment to 2 times the original size.
2, after the dough is fermented, take it to the board to knead the exhaust, and then rub into a long strip, divided into 12 small agents, each small agent is kneaded into long strips, and then pinch the two ends of the noodles with both hands, twist in the opposite direction, fold the two ends in half, it will automatically twist into a twist shape, and then pinch the closing place tightly to avoid scattering when frying.
3, after making all the peanut embryos in turn, cover the plastic wrap for the second time to wake up to 2 times the original size; then start the pot to burn the oil, the oil temperature is 50% hot to low heat, down into the raw embryo, fry until the bottom surface is golden, continue to fry, and finally fry until both sides are golden brown to get out of the pot.
This is a good twist color golden, fluffy and soft, more delicious than bread, like friends quickly try it. If you like xiaobian's article, remember to follow, comment, share and like Oh, every day will update some food and related information to share with everyone!
piece
Twist is a special snack of our Han people, that is, two or three strands of noodles, first twisted together, and then fried in oil, rich in protein, amino acids and a variety of vitamins. At the same time, twist flowers can be used as a casual snack, but also as a dessert for afternoon tea, and it is not wrong to prepare a little at home. Today, Xiaobian will teach you several home-style twist methods, usually used as snacks, filling the stomach is more appropriate.
Eight, crispy small twist flowers
Prepare the ingredients
Flour, sugar, salt, vegetable oil.
steps
1. First add flour, sugar, oil, salt to the basin, then add eggs, knead the dough smoothly, and finally cover with plastic wrap for about half an hour. In addition, be sure to pay attention to the soft and hard length of the dough must be moderate.
2. Take a small piece of dough and knead it into chopstick-thick strips. The ends of the strip are then folded in half. Then fold it in half again, so that it is made into a twist shape. Remember, this step does not need to be rubbed anymore, the two ends can be aligned and lifted, so that it is naturally energetic. Pinch your head tightly to prevent the twist from spreading out when you fry.
3. Pour the appropriate amount of peanut oil into the pot and heat it, then put in the twist flowers, turn on low heat and fry slowly, wait until it is golden brown, and drain the oil.
Nine, soft twist
1 cup milk, 2 eggs
2 tablespoons of oil, 2 large bowls of flour
6 tbsp sugar, 1 tsp salt, 2 tsp yeast
1. First heat the milk, then sprinkle the yeast into the milk and stir well.
2. Mix the eggs and oil together and stir well. Then pour into the milk and stir well.
3. Stir the flour, salt and sugar well, then add the flour and knead into the dough. Knead and beat the dough for a while, then apply the right amount of oil to allow the dough to ferment.
4. Tap the dough into rectangles with your hands, then cut into long strips and wake up for about 10 minutes.
5. Take a long noodle, then knead it evenly, holding one end of the noodle in each hand and twisting it in the opposite direction.
6. After getting strong, take the two ends of the noodles to pile on the panel, and then take a noodle, repeat the action just now and twist it again, pick up the two ends of the noodles with your hands, twist the natural noodles, and finally fold the two ends in half, twist it again, so that the twist is kneaded.
7. Cover the twist flowers with plastic wrap for about 20 minutes, then pour the appropriate amount of oil into the pot and heat them, and finally add the kneaded twist flowers, and fry them on medium heat until golden brown.
Ten, honey cannabis flowers
flour, milk powder, eggs, baking powder,
Milk, honey, yeast powder.
1. First add flour, milk powder and baking powder to the basin and stir well. Then beat an egg and pour in 2 spoonfuls of honey.
2. Take a bowl, then add 3 grams of yeast powder, then pour in the appropriate amount of pure milk to stir and dissolve the yeast powder, and finally use the mixed yeast water and noodles, knead into a smooth dough, cover with plastic wrap to ferment the dough.
3. Knead the fermented dough until exhausting, then cut into evenly sized dough segments. Finally, roll the dough into long strips.
4. Take two noodles, weave them into twist flowers, and then pinch the four threads tightly. Finally, a layer of oil is brushed on the twist to make the twist fermentation larger.
5. Pour the appropriate amount of oil into the pot and heat it, then put in the twist flowers, turn on low heat and fry slowly, wait until the golden brown is fried, and fish out the oil control.
Eleven, rock sugar twist
1 egg, 100 g milk, 250 g flour,
Yeast 2 g, sugar to taste, salt 2 g, oil.
1. Pour the ingredients into a basin, knead the flour into a dough, then add oil and knead well, and finally cover with a warm cloth and let it rise for about 1 hour.
2. Exhaust the awakened dough, then divide the dough into small dough segments, roll the dough into long strips, and then braid into a twist shape, and wake up for about 30 minutes.
3. Heat the appropriate amount of oil in the pot, then put in the braided twist flowers, slowly fry until golden brown, and then remove the oil control.
4. Finally, put the rock sugar into the pot, add the right amount of water, sauté a sugar color, then pour in the sesame seeds, and finally add chives or seaweed and stir-fry evenly.
5. Finally, the fried twist flowers are wrapped in a layer of sugar color.
Twelve, egg twist
about 300 g of flour, 4 eggs,
40 g of caster sugar, 30 ml of vegetable oil.
1. First add an appropriate amount of sugar to the flour, stir well, and beat in the eggs. If you feel that the amount of liquid is not enough during the dough process, beat in 1 egg. Until the flour is kneaded into a dough.
2. Add vegetable oil to the dough, then continue with the dough, let the dough absorb the vegetable oil completely, wait until the dough is kneaded until it is soft and smooth, and finally put the dough in the refrigerator and refrigerate overnight.
3. Take out the dough the next morning and knead it again, then roll the dough into long strips, divide it into small portions, take one part and slowly knead it.
4. Each hand holds one end of the noodles, reverses the strength, and then folds in half, naturally it becomes a twist,And then reverse the strength, and then folds in half, and closes the mouth, so that the twist will be rubbed well.
5. Roll the rest of the noodles in turn, then cover with plastic wrap and wake up for a few minutes.
6. Heat the appropriate amount of oil in the pot, then add the kneaded twist flowers and slow fry on low heat. Twist flowers will gradually become larger and floating.
7. Fry the twist flowers for a while, wait until the surface is fried to golden brown, the color is even, and finally the fried twist flowers are fished out to control the oil.
Thirteen, fresh milk twist
300 g flour, 200 g fresh milk,
Sugar 20 g, yeast 4 g, baking soda 1 mg,
About 10 grams of refined salt, 20 ml of oil, 15 ml of water.
1. Add sugar and yeast to warm milk and stir well, then pour into the flour and form a dough. Knead the dough until evenly smooth and pour in 20 ml of oil.
2. Place the dough in a warm place and then cover with plastic wrap and ferment for about 1 hour.
3. Mix 15 ml of water, 10 mg of refined salt, 1 mg baking soda and stir well, then pour into the dough and knead well. Leave the dough in a warm place again to ferment, and finally refrigerate the fermented dough.
4. Remove the dough from the refrigerator and place on the panel to wake up slightly. Then cut the dough in half and press the long strips, and the other half is also operated in turn.
5. Stack the two small strips together and press them in the middle with chopsticks. Take one of them and rotate it as you stretch it out. Fold the two ends of the noodles together so that the twist is woven.
6. Heat the appropriate amount of oil in the pot, then add the braided twist flowers, fry the twist flowers until golden brown, and fish out the oil control.