Complete collection and practice of breakfast pasta

Ingredients: two hand-grabbed cakes, purple potato and taro, condensed milk 1 spoon, egg liquid and sesame seeds.

Specific practices

Put taro and purple potato together in a pot, steam and grind them into paste, add a spoonful of condensed milk and mix well. Divide taro and purple potato paste into 8 parts and knead into a circle for later use.

Take out the cake, thaw it, roll it up from one side as tightly as possible, and cut it into four parts.

Take a piece of cake dough, press it in the middle of the dough, with both ends close to the middle, and arrange it into circular slices.

Wrap taro and purple potato paste, tighten and flatten.

Make two cuts on the surface of the cake with a blade to facilitate ventilation during baking, brush a layer of egg yolk liquid and sprinkle some white sesame seeds.

Preheat the oven to 180℃ and bake the middle layer for 20 minutes. The surface is golden and crisp. You can also bake it directly with an electric baking pan or pan.

2. The shredded radish is on fire

Ingredients: flour 150g, salt 1g, boiled water 90g, edible oil 10g, shredded radish 150g, dried shrimps 10g, coriander 1g, salt 2g and appropriate amount of pepper.

Specific practices

Add one gram of salt to the flour, add boiling water and stir to form a flocculent dough, then knead it into a soft dough, pat some cooking oil on the surface of the dough, cover it with plastic wrap, and stir for 10 minute.

Rub the radish into shredded radish, blanch it to remove the spicy taste, or pickle it directly with salt.

Heat the oil in the pan, stir-fry the shrimps until fragrant, add shredded radish and coriander, stir well, turn off the heat, add appropriate amount of salt and pepper and mix well.

Divide the proofed dough into 6 parts, continue to grease the surface and cover it with plastic wrap.

Put some oil on the chopping board, take a piece of dough, roll it into a slender dough, and put a ball of radish stuffing at one end of the dough.

Wrap the stuffing with dough and roll it from one end until the dough is complete.

Press the dough flat, slightly round and thin, and fry it in a pan with low heat until both sides are golden and crisp.

3, pumpkin purple potato steamed cake

Ingredients: 200g flour, 220g milk, 3g yeast powder, xylitol or sugar 10g, pumpkin and purple potato.

Specific practices

Add xylitol and yeast powder to the flour, add pure milk and stir to form a thick batter.

Add diced pumpkin and diced purple potato and stir well. Pour the mixed batter into a steaming bowl and start to ferment. The inside of the steaming bowl can be covered with a piece of oil paper or a layer of cooking oil, which is convenient for demoulding.

The fermentation degree of batter is the key to the success or failure of the finished product. If the batter is thick, it can be fermented to twice the size, and if it is thin, it needs to be fermented to three times the size.

Boil water in the pot, put the water into the fermented batter, steam for 30 minutes on high fire and stew for 2 minutes on low fire.