Common pastry making methods

A complete collection of common pastry making methods

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1 fresh meat package

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Knead the proofed dough into strip dough forming agent, press it into round skin by hand, wrap it with fresh meat, knead it into wrapped flowers, seal it and steam it in a cage.

2 steamed buns

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Knead the proofed dough into strips, press it into round skin by hand, wrap it with fresh meat or sauce, knead it into wrapped flowers, fold it and shape it, and steam it in a cage.

3 packets of sugar

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Knead the proofed dough into strip dough forming agent, press it into round skin by hand, wrap it with sugar stuffing, knead it into wrapped flowers, close it and shape it, and steam it in a cage.

4 bean paste buns

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Knead the proofed dough into a strip-shaped dough forming agent, press it into a round skin by hand, wrap it with bean paste stuffing, knead it into a wrapped flower, close it and shape it, and steam it in a cage.

5 caibao

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Knead the proofed dough into strip dough forming agent, press it into round skin by hand, wrap it with vegetable stuffing, knead it into wrapped flowers, close it and shape it, and steam it in a cage.

6 fried dumplings

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Knead the awake dough into dough forming agent, press it into round skin by hand, wrap it with stuffing, knead it into wrapped flowers, close it and set it. Dip cooked sesame seeds into the bottom of steamed bread and steam it in a cage.

3. Put a little oil in the pot, burn the oil to 30% to 40% heat, add steamed bread, fry the bottom of the pot until golden brown, and take it out.

7. Chinese hamburger

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Knead the dough into noodles, press it into a circle by hand, stick white sesame seeds on the surface, and steam it in a cage.

3. Put a little oil in the oil pan, heat the oil temperature to 80%, and fry until golden brown.

4. Cut horizontally into 2/3 knife edges and sandwich lettuce, fried eggs and ham slices.

9. Yebar

Methods: 1. Mix glutinous rice flour with appropriate amount of water, blanch banana leaves with boiling water and replace them with small pieces for later use.

2. Divide the glutinous rice balls into small flour, wrap them in stuffing, knead them slightly into a circle, and wrap them in oiled banana leaves.

3. Put the wrapped leaves in a steamer and steam them over high fire.

10. Shoutao

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Knead the awakened dough into dough forming agent strips, press them into round skins by hand, wrap them with stuffing, and knead them into peach shapes. Cut out the leaves of Shoutao peach on both sides with scissors, brush them with food pigment, and steam them in a cage.

1 1. Coconut glutinous rice paste

Methods: 1. Mix glutinous rice flour with proper amount of sugar and water, and knead into dough for later use.

2. The glutinous rice balls are divided into small doses, respectively wrapped in sugar stuffing, kneaded into the shape of olives, and steamed in cages.

3. Mix the coconut and sugar evenly, and wrap the glutinous rice paste with coconut.

12. Sandwich steamed buns (small)

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Roll the proofed dough into a large dough sheet with a rolling pin, rub the bean paste into strips and put it on the dough sheet, wrap the dough into strips, cut it into small noodles with a knife, and steam it in a cage.

13. Corn Sandwich Steamed Bread (Small)

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Roll the proofed dough into a large dough sheet with a rolling pin, knead the corn flour with essence into noodles and put them on the dough sheet, wrap the dough into long strips, cut it into small noodles with a knife, and steam it in a cage.

14. Crispy red bean paste steamed bread

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Knead the awakened dough into dough-forming agent strips, press them into round skins by hand, wrap them with bean paste stuffing, close their mouths and set them, dip the bottom of steamed bread in sesame seeds and steam them in a cage.

3. put a little oil in the pot and heat the oil temperature to 30% to 40%. Add steamed bread and fry until the bottom is golden yellow.

15. Big steamed bread

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Knead the proofed dough into strips, cut it into various shapes with a knife, and steam it in a cage.

16. Small steamed bread

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Knead the proofed dough into strips, cut it into various shapes with a knife, and steam it in a cage.

17. Corn steamed bread (large)

Methods: 1. Add flour, corn flour and essence into water, yeast, baking powder and sugar, and knead into dough with a dough mixer.

2. Knead the proofed dough into strips, cut it into various shapes with a knife, and steam it in a cage.

18. Corn steamed bread (small)

Methods: 1. Add flour, corn flour and essence into water, yeast, baking powder and sugar, and knead into dough with a dough mixer.

2. Knead the proofed dough into strips, cut it into various shapes with a knife, and steam it in a cage.

19. Dahua Juan

Methods: 1. Add water, yeast and baking powder, mix well, and knead into dough with a dough mixer.

2. Knead the proofed dough into a cylinder, flatten it, roll it into a rectangular dough with a rolling pin of 2 cm thickness, roll it into a cylinder with oil, and cut it into large sections with a long knife.

3. Elongate both ends of each dose, twist both sides, cross into a flower roll embryo, and steam in a cage.

20. small flower rolls

Methods: 1. Add water, yeast and baking powder, mix well, and knead into dough with a dough mixer.

2. Knead the proofed dough into a cylinder, flatten it, roll it into a rectangular dough with a rolling pin of 2 cm thickness, roll it into a cylinder with oil, and cut it into small pieces with a long knife.

3. Elongate both ends of each dose, twist both sides, cross into a flower roll embryo, and steam in a cage.

2 1. Black rice steamed bread

Methods: 1. Add water, yeast, baking powder and sugar to flour and black rice flour, and knead into dough with a dough mixer for later use.

2. Knead the proofed dough into strips, cut it into various shapes with a knife, and steam it in a cage.

22. buckwheat steamed bread

Methods: 1. Add water, yeast, baking powder and sugar to flour and buckwheat flour, and knead into dough with a dough mixer for later use.

2. Knead the proofed dough into strips, cut it into various shapes with a knife, and steam it in a cage.

23. Corn Wowotou

Methods: 1. Add glutinous rice flour, corn flour and essence into water, yeast, baking powder and white sugar, and knead into dough with a dough mixer.

2. Knead the awakened dough into strips, put it into flour, knead it into a hollow circle, and steam it in a cage.

24. Rural soil wheat cake

Methods: 1. Mix flour, water, yeast, baking powder, white sugar, brown sugar water and caramel evenly, and knead into dough with a dough mixer for later use.

2. Put the dough into the mold, put the orange cake on the dough, wake up and steam it in the cage.

25. Three-color steamed bread

Methods: 1. Add water, yeast, baking powder and sugar to flour (corn flour and black rice flour) and essence, and knead the dough into black, white and yellow.

2. Knead the awakened dough into a cylindrical shape, flatten it, roll it into a rectangular dough sheet with a rolling pin of 2 cm thickness, roll the three-color dough into a cylindrical shape after overlapping, rub it into strips, cut it into shapes with a knife, and steam it in a cage.

26. Crispy steamed bread

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Knead the proofed dough into noodle forming agent, fold it into a circle and steam it in a cage.

3. put a little oil in the pot, and the oil temperature is 40% to 50%. Add steamed steamed bread and fry the bottom until golden brown. Serve.

27. Card paper roll (packaging point)

Methods: 1. Add water, yeast and baking powder, mix well, and knead into dough with a dough mixer.

2. Knead the proofed dough into a cylinder, flatten it, roll it into a rectangular dough with a rolling pin of 2 cm thickness, roll it into a cylinder with oil and jam, and cut it into large sections with a long knife.

3. Elongate both ends of each dose, twist both sides, cross into a flower roll embryo, and steam in a cage.

28. Flowering steamed bread

Methods: 1. Add water, yeast, baking powder and sugar to the flour, and knead it into dough with a dough mixer for later use.

2. Knead the proofed dough into strips, cut it into dough forming agent with a knife, knead it into a circle, cut it into a cross shape with a knife at the circle, and steam it in a cage.

29. Egg glutinous rice rolls

Methods: 1. Add water, yeast, baking powder, salt, monosodium glutamate, eggs and paste to the flour.

2. Put the batter in a pancake pan and spread it round until it is cooked, then add the egg liquid and fry it until it is fragrant. Take the pan and cut it in half with a knife, roll it into glutinous rice stuffing into round strips and cut it into shuttle pieces.

30. Melaleuca cake

Methods: 1. Add water, yeast, baking powder, salt, monosodium glutamate and a little sugar to flour and make dough.

2. Knead the dough into a circle, flatten it, roll it into a rectangular dough with a rolling pin of 2 cm thickness, then grease it and sprinkle with salt and pepper and chopped green onion.

3. Roll it into several layers, then roll it into a circle, roll it into a 2 cm thick square dough with a rolling pin, add a little oil to the pancake pan, sprinkle a little oil on the square dough, and change the knife after frying.

3 1. Egg roll

Methods: 1. Add water, yeast, baking powder, salt, monosodium glutamate, eggs and paste to the flour.

2. Put the batter into the pancake pot, spread it round and fry it until it is cooked, then add the egg liquid and fry it until fragrant, cut it in half with a knife, roll it into a round strip, and sprinkle with chopped green onion.

32. rice cakes

Methods: 1. Mix glutinous rice flour with a little sugar and water, and knead it into a ball for later use.

2. The glutinous rice balls are rolled into strips, divided into small doses, wrapped with bean paste stuffing, rolled into circles, stained with white sesame seeds, and pressed into round cakes. 3. Put a little oil cake in the pan and fry until golden brown.

mince pie

Production method: 1. Add proper amount of water, yeast and baking powder to flour, mix well, and knead into dough with a dough mixer for later use.

2. Knead the proofed dough into a strip-shaped dough forming agent, press it into a round skin by hand, wrap it with meat stuffing and knead it flat. 3. put a little oil in the pot, and the oil temperature is 30% to 40%. Add the patty embryo and fry until the bottom is golden yellow.

34. Vegetable cake

Production method: 1. Add proper amount of water, yeast and baking powder to flour, mix well, and knead into dough with a dough mixer for later use.

2. Knead the proofed dough into a strip-shaped dough forming agent, press it into a round skin by hand, wrap it in vegetable stuffing, and knead it flat.

3. put a little oil in the pot, and the oil temperature is 30% to 40%. Add the patty embryo and fry until the bottom is golden yellow.

35. Small pizza in Shanghai

Production method: 1. Add proper amount of water, yeast and baking powder to flour, mix well, and knead into dough with a dough mixer for later use.

2. Knead the proofed dough into a strip-shaped dough forming agent, press it into a round skin by hand, wrap it with meat stuffing and knead it flat.

3. Add a little oil to the pot, heat the oil to 30% to 40%, add the egg liquid, then fry the patties on the egg liquid and sprinkle with chopped green onion.

36.guo kui

Methods: 1. Add flour into water, yeast and sugar, stir well, and knead into dough with a dough mixer for later use.

2. Knead the proofed dough into a strip-shaped dough-forming agent, knead it by hand, wrap it in a little dipping oil, make it into a ball shape, flatten it, and roll it into a round cake with a rolling pin to make a green embryo.

3. Heat the oven to 70% heat, spread the cooked oil, put the green embryo on it, turn it back and forth by hand, brand it until the epidermis hardens, slightly raise the sesame seeds, then put it in the oven to bake, turn it over and bake it again, and serve it completely.

37.tortillas

Methods: 1. Add glutinous rice flour, corn flour and essence into water, yeast, baking powder and white sugar, and knead into dough with a dough mixer.

2. Knead the proofed dough into a dough agent and knead it into a round cake.

3. Add a little oil to the pot, heat the oil to 30% to 40% heat, add the tortilla embryo, fry both sides until golden brown, and serve.

38. Sweet potato cake

Production method: 1. Steamed sweet potato, pressed into paste, and kneaded into dough with glutinous rice flour and sugar for later use.

2. Knead the dough into a dough forming agent and knead it into a round cake.

3. Put the oil in the pot, burn the oil to 50% to 60% heat, add the sweet potato cake embryo and fry until golden brown, and eat it from the pot.

39.spicy cake

Methods: 1. Add water, yeast, caramel, baking soda, baking powder and white sugar to flour and wood flour, put them in a pot and stir them evenly for 0/0 minute.

2. Divide the steamer into two parts, spread fine gauze on the big side of the drawer, then pour the evenly stirred batter into the steamer, wake it for 10- 15 minutes, steam it in the steamer, then turn it out and cut it into shapes.

40.buckwheat cake

Methods: 1. Add flour and buckwheat flour into water, yeast, baking powder and sugar and mix well to form a thin paste for later use.

2. When the batter is covered with fisheye bubbles.

3. Divide the steamer into two parts, one is large and the other is small. Spread fine gauze on the big surface of the drawer, then pour the evenly stirred batter into a steamer, steam it, turn it out and cut it into shapes.

4 1. Jam cake

Methods: 1. Add water, yeast, baking powder and sugar and mix well to form a thin paste.

2. When the batter is covered with fisheye bubbles.

3. Divide the steamer into two parts, one is large and the other is small. Spread fine gauze on the big side of the drawer, then pour the evenly stirred batter into the steamer, steam it, turn it out, brush it with jam and cut it into shapes.

42. pineapple rice

Methods: 1. Uncover the pineapple, take out the pineapple meat and cut it into granules for later use.

2. Mix pineapple granules, cooked glutinous rice, sugar and candied fruit evenly, put them into empty pineapple, sprinkle green and red silk and candied fruit on the surface, and wrap them with plastic wrap.

43. Hair cake

Methods: 1. Add water, yeast, baking powder and sugar and mix well to form a thin paste.

2. When the batter is covered with fisheye bubbles.

3. Divide the steamer into two parts, one is large and the other is small. Spread fine gauze on the big surface of the drawer, then pour the evenly stirred batter into a steamer, steam it, turn it out and cut it into shapes.

44.white cake

Methods: 1. Add water, yeast, baking powder and sugar and mix well to form a thin paste.

2. When the rice is covered with fish's eyes.

3. Divide the steamer into two parts, one big one and the other small one, spread fine gauze on the big side of the drawer, then pour the evenly stirred rice slurry into the steamer, steam it, turn it out and cut it into shapes.

45. Ciba block

Methods: 1. Soak glutinous rice in clear water for 24 hours, and then steam it in a cage (but not too soft).

2. Put the steamed glutinous rice into the pot, add salt, pepper and oil, and grind it repeatedly with a wooden stick for later use.

3. Put the glutinous rice balls into a square box filled with oil, press and shape them, let them cool, turn them out and cut them into cubes.

4. put oil in the pot, and the oil temperature is 50% to 60%. Add the cake, fry until golden brown, and take out the pan.

46. Cannabis eggs

Methods: 1. Mix glutinous rice flour with proper amount of sugar and water, and knead into dough for later use.

2. Divide the glutinous rice balls into small doses, and wrap them with stuffing and sesame seeds respectively to make sesame balls.

3. Heat the oil in the pot to 60% heat, put the sesame balls into the pot one by one, fry them slowly over medium heat until they are cooked to golden brown, and then serve.

47.golden cake

Methods: 1. Add water, yeast, custard powder, baking powder and white sugar to the flour, and knead into dough with a dough mixer for later use.

2. Knead the dough into noodles, wrap it in bean paste, press it into a circle by hand, stick white sesame seeds on the surface, and steam it in a cage.

3. Put a little oil in the oil pan, heat the oil to 80% heat, fry until golden brown, and serve immediately.

Roster.

Methods: 1. Add water, yeast, butter, custard powder, baking powder and sugar to flour, and knead into dough with a dough mixer.

2. Knead the dough into noodles to prevent water from entering, knead it into a circle, stick white sesame seeds on it, and steam it in a cage.

3. Heat the oil to 80% heat, fry until golden brown, and serve.

49. Fried dough sticks

Methods: 1. Put alum powder, salt and edible alkali into a bowl, add boiling water to dissolve them, add flour, add water and knead well, and wake up for later use.

2. Brush with oil after electrifying, cover with wet cloth, and wake up for 2 hours.

3. Divide the dough into small pieces, stretch every two pieces of dough together, and fry them in an 80% hot oil pan until the fritters expand into golden yellow.

50.onion sesame cake

Methods: 1. Add water, yeast, custard powder, baking powder and white sugar to the flour, and knead into dough with a dough mixer for later use.

2. Knead the dough into a circle, flatten it, roll it into a rectangular dough with a rolling pin of 4 cm thickness, then grease it and sprinkle with salt and pepper and chopped green onion.

3. Fold into several layers of dough cutting agent, knead the dough into a round shape, press it into a round flat shape, brush it on the water surface, and steam it with white sesame seeds on the cage.

4. Put the oil into the oil pan, heat the oil to 80%, fry it until golden brown, and cut it into eight equal parts.

5 1. Xiaomayuan

Methods: 1. Mix glutinous rice flour with proper amount of sugar and water, and knead into dough for later use.

2. Divide the glutinous rice balls into small doses, and wrap them with stuffing and sesame seeds respectively to make sesame balls.

3. Heat the oil in the pot to 60% heat, put the sesame balls into the pot one by one, fry them slowly over medium heat until they are cooked to golden brown, and then serve.

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