Formula and making method of fried seeds?

How to make fried dumplings delicious?

Flour, filtered water boiled with pepper and onion (half a big onion, one spoonful of pepper), oil, powdered sugar, one egg, one spoonful of salt. (When mixing flour, the ratio of flour to oil is two bowls of flour and half a bowl of oil, and the flour should be flat on the noodles, not too much. )

1, put two bowls of noodles into a basin, pour half a bowl of oil into the noodles, beat an egg into the noodles, add a teaspoon of salt, add a proper amount of filtered pepper and onion water, stir the poured things, and then mix the noodles. When kneading dough, boil it in water with pepper and onion. If the water is not enough, you can change it to clean water (just wait until there is almost a bowl of water left) and mix the noodles several times.

2. Then knead the dough into a few small steamed buns, wake up for a meeting, pour half a pot of oil into the pot, cut a hole in the middle of the dough and knead it into a hula hoop the thickness of chopsticks.

Wrap the noodles around your hands, then put a stick made of willow branches in the oil pan and fry it with low fire. First fry one end for a while, then fry the other end for a while, then put them in a stick and fry them in the middle for a while. Then fold them into a u shape, tear off the sticks and fry them in a pot. Heat the pan evenly, and when it is golden, take it out with chopsticks.

Method and formula of prickly heat

The raw materials are mainly refined flour and sanitary oil, and 0. 1 kg salt is added to each kilogram of flour.

The production process of zongzi is divided into kneading, soaking, kneading, coiling, winding and paving. Wake up the noodles first, rub them every 30 minutes and rub them three times. Cut into several large pieces, sober up for an hour, knead into noodles the thickness of your little finger by hand, and put them in an oil basin to sober up. The frying pan is also a special kind of pan. After the sanitary oil in the pot is boiled, the woken noodles are wrapped into jiaozi blanks, and then another person clamps them with chopsticks, puts them into the oil pan, twists them into patterns, and fries them into crispy Huang's, and a plate of jiaozi is ready.

The key to making prickly heat is to spread strips. Just like embroidery, it depends entirely on experience, just like Su Dongpo, a great poet in the Song Dynasty, said, "When you rub your hands into jade, you will find it, and the blue oil will be fried into light yellow and deep." Sleeping at night in spring is insignificant, and crushing beauty holds gold. "

Tuanzi practice daquan tuanzi dough twists

material

Alum, alkali, brown sugar, osmanthus fragrans, warm water, flour, boiled water, hemp seed and peanut oil.

working methods

1. Put alum, alkali, brown sugar and osmanthus into a basin and melt it with warm water in advance.

We should mix the flour evenly first, then roll it into strips for a while, and then grind it into a small dose of 40 grams.

3. Mix the hemp seed with boiling water, stick a small dose on the mixed hemp seed, grind it into a small bar code with a length of 10 cm in a plate, and then lick it for 3 to 4 layers.

4. After cooking, pick up two small strips and beat them into two uniform long rope strips by hand, fold them back and forth into a figure of eight, knead the two ends together into a jujube pit or fan with two sharp ends and moderate size, and fry them.

When frying, the peanut oil in the pot is 50% hot. Take the dough with twist, swing it back and forth in the oil pan and shape it. When the dough is slightly hard, fry it in oil until it is brown.

hydrangea

material

440g of flour, one egg, 0/50g of water/kloc-,some cherry tomatoes, 300g of butter, 7g of salt and 500g of sesame oil.

working methods

1. Flour, water, salt and eggs are all mixed together.

2. Knead into smooth dough repeatedly and wake for 30 minutes.

3. Roll the proofed dough into a dough with a thickness of 1.5cm and a width of 1.5cm, then cover it with a wet cloth and proofe it for 30 minutes.

4. Knead the dough into a thin barbecue bamboo stick and put it in the oil pan for 40 minutes.

5. Preheat the oven for 150 degrees 10 minutes, turn off the fire and melt the remaining temperature of the butter. Dig out butter suitable for cherry tomatoes.

6. Knead the oil ball by hand.

7. Every once in a while, put the oil balls into the plate and put them in the refrigerator for more than 30 minutes.

8. Wake up the dough thread and the frozen oil ball, and you can start winding!