1 1 Homemade Pastry Practice

Pasta is the main part of cooking in China, which is famous for its long history, exquisite production and rich varieties. During the Spring and Autumn Period and the Warring States Period, there were already wheat, rice, rice, millet, millet and pockmarked seeds. They are called five, nine and one hundred.

First of all, scallion cake

Ingredients: two bowls of flour, half bowl of boiled water, half bowl of cold water, a little salt, onion 1, and appropriate amount of meat oil.

Method of making: 1, pour flour into a container, add boiling water and salt, knead into a hot dough, and cover it at Wembley for 20 minutes.

2. Wash the onion and cut it into pieces.

3. Knead the dough into long strips, cut it into five small pieces, roll it out, spread it with a thin layer of oil, sprinkle with chopped green onion, roll it into long strips, roll it into rolls and flatten it, and roll it into cakes. 4, add a little oil to the pot, put the rolled cake, bake it on both sides into golden brown, and cut it with a knife to eat.

Love tip: It's best to drain the onion after washing, so it won't get too wet in the noodles. Don't cut the minced onion too big, or it will burn the dough.

Second, beef pie.

Ingredients: two bowls of flour, half bowl of boiled water, half bowl of cold water, a little salt, 6 ounces of beef stuffing, onion 1, Jiang Mo, cooking wine, soy sauce, pepper and a little starch.

Production method: 1, pour flour into a container, add boiling water, cold water and salt, knead into dough, and mix well.

2. Cut the onion into powder and add Jiang Mo, cooking wine, soy sauce, salt and pepper to taste.

3. Cut the dough into small pieces, roll it into a circle, wrap it in the prepared meat stuffing and press it into cakes.

4. Add oil to the pot and heat it to 40% to 50% heat. Add the pie, cover it and fry for 10 minutes, turn it over a few times in the middle and fry until cooked.

Love tip: don't be too thin, or it's firewood. Besides beef stuffing, pork can also be used as stuffing.

Third, silk cakes.

Ingredients: 2 bowls of flour, half a bowl of boiled water, half a bowl of cold water, a little salt and a proper amount of meat oil.

Method of making: 1, mix flour with boiling water, cold water and salt to form dough, and let it stir for 20 minutes.

2. Cut the dough into 5-6 pieces, roll each piece into thin slices, spread with meat oil, and cut it into finger-wide strips with a knife.

3. Grab the cut strips together, stretch them, roll them into balls, flatten them and roll them into pancakes.

4. Add oil to the pot and heat it. Put the cake in and bake it into golden brown on both sides. Then you can go out of the pot.

Love tip: don't bake the cake too much, or it will be tender outside.

Fourth, pumpkin pancakes

Ingredients: pumpkin, flour, baking powder, meat oil, water and salt.

Production method: 1, clean pumpkin, peel and cut into powder, mix with flour, salt, baking powder, water and batter, add meat oil and stir well.

2. Heat the oil in the pot, pour the batter into the pot, spread the dough into a cake shape, and fry both sides until golden brown.

Love tip: Don't pour too much batter at a time, fry it into small cakes several times, which is convenient for eating. If you like sweets, you can also add sugar and remove salt.

Five, oyster leek cake

Ingredients: 3 ounces of oyster meat, 3 ounces of leek, 2 bowls of flour, starch 1 ounce, meat oil, salt, baking powder and water.

Production method: 1, wash oyster meat, blanch it with boiling water, take it out, wash leek and chop it up.

2. Mix flour, starch, baking powder and salt, add water to make batter, add meat oil and leek and mix well.

3. Heat the oil in the pan, pour in the batter, add a little oysters, fry until golden brown, and take out. Dip it in ketchup or sweet noodle sauce when eating.

Love tip: don't burn too much when frying, you need to keep shaking the pot to make it evenly heated.

Sixth, Shao Hui Mai

Ingredients: steamed dumplings skin 1 kg, beef stuffing 4 Liang, onion, ginger, cooking wine, pepper, salt and chicken essence.

Production method: 1, soak glutinous rice thoroughly, wash, steam, and chop onion and ginger.

2. Add onion, Jiang Mo, salt, chicken essence, pepper and cooking wine to beef stuffing, mix well with glutinous rice, and stir-fry thoroughly to make stuffing.

3. Put the steamed bag into the stuffing, gently close the mouth and erect it, put it on the steamer and steam it in the steamer for 8 minutes.

Love tip: when stir-frying stuffing, stir it slowly with a small fire and mix it evenly.

Seven, Ma Yuan, Sichuan

Ingredients: glutinous rice flour 1 kg, wheat starch 2/kg, flour 1 kg, sugar, meat oil, bean paste stuffing, sesame and yeast.

Production method: 1, wheat starch is made into paste with boiling water, mixed with glutinous rice flour, flour, yeast, sugar, meat oil and dough, and soft and hard materials are used as embryo materials. 2. Make the bean paste into a paste and knead it into a circle. Take an embryo and press it in a small pit in the middle. Wrap it in bean paste. After the surface is covered with water, roll sesame seeds and ferment for 30 minutes. 3. Put oil in the pot, and when it is heated to 30% to 40%, fry the prepared hemp balls in the pot until they float, swell and turn golden yellow.

Love tip: the temperature of fried hemp balls should be controlled well, otherwise it will easily burst and hurt people.

Eight, knife cut steamed bread

Ingredients: 6 liang of flour, 3 liang of water, sugar 3 yuan, a little yeast.

Production method: 1, dissolve yeast in water, add sugar, flour and dough, cover with wet cloth and ferment for 30 minutes.

2. Roll the dough into a rectangle, then roll it up from top to bottom, compact it, cut it into small pieces with a knife, steam it in a steamer for 30 minutes, steam for 15 minutes, and take it out.

Love tip: Flour mixed with high-gluten flour and low-gluten flour has the best effect. Steamed steamed bread can be fried into golden brown, and it tastes better with condensed milk.

Nine, three fresh steamed bread

Ingredients: flour 1 kg, yeast 2 yuan, half a catty of rape, half a catty of mushrooms, half a catty of minced meat, appropriate amount of onion, appropriate amount of Jiang Mo and a little pepper.

Production method: 1, add water to flour, add yeast and ferment into dough for 20 minutes.

2. Wash the rape thoroughly with boiling water, take it out, drain the water and chop it up, squeeze out the water, dice the mushrooms, stir-fry them with oil, cooking wine and soy sauce, and mix them with rape, meat stuffing, salt, chicken essence and pepper to make stuffing.

3. Make the dough into small doses, roll it into skin, wrap it with stuffing, seal it, and steam it in a steamer for 5 minutes.

Tips for love: the folds of steamed buns should be evenly kneaded, the stuffing should be full and the seal should be tight.

Ten, onion oil roll

Ingredients: flour 1 kg, yeast 2 yuan, half bowl of clear water, onion, salt, chicken essence, pepper, less meat and oil.

Production method: 1, flour, yeast and dough are added with water and fermented for 10 minute.

2, wash the onion, cut into pieces, add salt, chicken essence, pepper and stir for later use.

3. Roll the dough into pieces, brush it with oil, sprinkle with chopped green onion, fold it in half, brush it with oil, sprinkle with chopped green onion, cut it into small strips with a knife, twist it into reverse strength, wake it up for 30 minutes, and steam it in a steamer for 5 minutes.

Love tip: Only by mastering the amount of yeast can the rolls be soft and elastic.

Eleven, sugar crisp flowers

Ingredients: flour 1 kg, sugar 1 2 halves, salad oil, baking powder, stachydrine, yeast.

Method of making: 1, sift flour, baking powder and baking soda together, add soybean oil and warm water to make dough with moderate hardness, and stir for a while.

2. Make the dough into a small dose of 15 with uniform size and wake it for 30 minutes.

3. Knead the awakening potion into strips by hand and twist it into twists. Wake up for 20 minutes, fry in a pot and take it out.

Love tip: When frying the twist, you should keep rolling, so that it can be heated evenly and the color is consistent.