Detailed explanation of 8 high-margin breakfast products. Click here to see if you can open a shop to make money.

It is understood that the total consumption of breakfast food in China will increase from 65,438+0.334 trillion RMB in 2065,438+05 to 65,438+0.948 trillion RMB in 2026,5438+0, with a compound annual growth rate of 6 from 2065,438+06 to 2026,5438+0. Spaghetti is shaking up the whole market with breakfast.

Breakfast is not only rich in variety, but also low in production cost, and the profit margin is enough to attract many entrepreneurs. Take the soybean milk fried dough sticks that we usually eat as an example, the gross profit margin can reach about 60%-70%, and breakfast shops obviously not only operate these kinds of foods, but also have non-staple food products such as cakes and porridge. Today, I will introduce you to several special high-margin breakfasts, and you can easily open a shop and buy a house if you learn it.

Raw materials: fried dough sticks special flour or medium gluten flour 1000g, baking powder 14g, leavening agent 10g, baking soda 4g, salt 12g, cooking oil 20g, eggs 1 each (one egg per kilogram of flour). If the fritters need a better taste, you can add fresh milk essence.

Water consumption: Due to the different water absorption of flour and the change of weather, the water consumption will also change. The amount of autumn water in spring and summer is 280 g ~ 320 g; Water consumption in winter is 300g to 340g (including the weight of eggs).

Oil: Generally, soybean oil, blended oil or rapeseed oil are used. , which can be purchased according to local preferences. No one is the best, only the one that suits you best. If you want to make the fried dough sticks crisper, you can use half cooking oil (5 kg)+half shortening (5 kg) = 10 kg special oil for fried dough sticks, so that the fried dough sticks will feel crispy. But the cost will be higher and the price of shortening will be higher. You can also add a small amount of shortening to noodles, but it is not as crisp as this large amount of mixed shortening.

manufacture

1, baking powder and leavening agent are put into flour and mixed well; Mix baking soda, salt, eggs, cooking oil and water.

2. Pour water into the flour to neutralize the noodles, mix the noodles in one direction, and then knead the noodles for three times without kneading the noodles. The kneading time is usually about three minutes each time. Knead the dough with your fist, or it will be too hard and taste bad.

For the first time, cover the dough with plastic bags or plastic wrap to prevent water loss on the dough surface. After half an hour, cover the dough for the second time. In half an hour, the noodles will be cooked for the third time. After the third time, the noodles can be separated.

3. After kneading, it can be sealed and put into the refrigerator for about 8 hours at low temperature. Refrigerator is mainly used for the forming and cutting of fried dough sticks. If there is no refrigerator, it should be sealed and placed in a cool and dry place, especially in summer, where the temperature is high and the time to wake up at room temperature is about 2-3 hours. The time to sober up depends on the temperature, not too long, otherwise it is easy to get moldy and have black spots, so you can throw them away directly.

4. Remember: when frying deep-fried dough sticks, the oil temperature should be controlled between 170 degrees and 180 degrees.

Pot stickers are one of northerners' favorite snacks. This recipe is improved on the original basis, which makes the fried dumpling look more atmospheric, thin and stuffed, delicious and in line with the public's taste.

Ingredients: 500g of high gluten flour, 250g of pork belly stuffing, 200g of vermicelli, 80g of chopped green onion and 20g of Jiang Mo.

Seasoning: Material A (salt 10g, chicken essence and monosodium glutamate 5g each, soy sauce 8g, Weidamei soy sauce 6g, cooking wine 6g), salad oil 15g, and batter water 20g.

Making:

1, high-gluten flour is cooked into dough in 46 minutes, kneaded evenly, and wrapped in plastic wrap for 30 minutes.

2. Pork belly stuffing, vermicelli, chopped green onion and Jiang Mo, add material A and stir evenly clockwise to make pot paste stuffing.

3. Cook the dough, roll it into oval skin, put the meat stuffing into the center of the skin with a spoon, fold the skin in half, and knead the middle part together to make a long pot sticker blank.

4. Put the wrapped pot stickers into the electric baking pan with salad oil, then pour in the batter, fry for about 12 minutes until cooked, and take out the golden bottom.

Steamed buns have various tastes and practices. Because they are relatively simple and have no technical secrets, many people teach them. When you are satisfied with the ordinary steamed stuffed bun, you will begin to learn how to make it with the recipe of Tianjin Goubuli steamed stuffed bun, and then experience it yourself, or try to change some recipes, or change methods and keep exploring, and eventually you will make a steamed stuffed bun with your unique flavor.

Material: 600g of flour.

Materials: 375g yeast and 425g pork (fat 3, thin 7).

Seasoning: 55 grams of chopped green onion, 5 grams of Jiang Mo, 85 grams of soy sauce, 5 grams of monosodium glutamate, 60 grams of sesame oil, 5 grams of alkaline noodles and a proper amount of bone soup.

Materials:

300g of pork, minced skin jelly150g, water surface150g, dough150g, 5g of salt, shredded ginger100g, 45ml of onion Jiang Shui, 30ml of soy sauce, sesame oil15ml, sesame oil15ml.

Exercise:

1. Add onion, Jiang Shui, soy sauce, salt, sesame oil, lard and wine into pork and stir well, then cut the skin jelly into small pieces, carefully put them in, put them in parallel, and freeze them 1 hour.

2. Mix and knead the water surface and dough, divide into 50 pieces (portions), roll each piece into thin skin, wrap a little meat, put it in a small steamer and steam it over high fire.

Formula of main ingredients:

Flour 750g clean pork 500g ginger 5g soy sauce 125g water 422ml clean onion 62.5g sesame oil 60g.

Production method:

1, the ratio of fat to thin pork is 3: 7. Remove the cartilage and bone residue from the meat, crush or chop it with a big-eye colander, and make the meat into diced meat of different sizes. In the process of mixing meat, add a proper amount of Jiang Shui, and then add soy sauce. The purpose of serving soy sauce is to find a mouth (adjust the salinity), and the dosage of soy sauce should be flexible. When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated into the meat. After serving soy sauce, stop for a while, such as putting it in the refrigerator for a while. If there is a stuffing mixer to stir the stuffing, the sauce meat does not need to stop, and then water can be added. Add a little water at a time, or the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and stir well.

2. When mixing powder, the ratio of powder to water is 2∶ 1, which is directly proportional to the ratio of old fertilizer to alkali. Generally speaking, 25 kg of flour, 20 kg of old fertilizer in winter, 0/90 g of alkaline flour, 0/0 kg of old fertilizer in spring and autumn, and 0/35 g of alkaline flour. In summer, about 7.5 kilograms of old fertilizer and 0/30 grams of alkaline noodles were used. After kneading the dough, knead the dough evenly to avoid the phenomenon of flower alkali. Rub the smooth surface when releasing the medicine, and 40 doses of medicine will be released from the surface of 750g, with the weight of18.75g. ..

3. Roll the powder evenly, round it, push and pull it flat with both hands according to the rolling pin, push it to the end, and roll it evenly into a round skin with a uniform thickness and a suitable size and a diameter of 8.5 cm.

4. Left-handed skin support, right-handed 15g stuffing, and 15 ~ 16 pieces. When pinching the bag, the thumb is forward, and the thumb and forefinger are folded at the same time. When closing the bag, press it well, don't open your mouth, don't top it, and the steamed stuffed bun can't have pimples on its mouth.

5. The steamed bread on the drawer. It usually takes 4 ~ 5 minutes to use boiler hard gas; It takes 5 minutes to steam the stove with bituminous coal; Make a fire with domestic briquettes. The drawer is full, the fire is booming and the water is boiling. It takes 6 minutes to steam. If it is overheated, it will be full and oily, not good-looking and delicious. No fire, sticky, can't eat.

Raw materials for dough mixing: 500g flour, 260g water (30-40 degree warm water), 5g yeast and 5g baking powder.

It takes about 1 hour to knead the dough (knead it to the "three lights"-basin light, face light and hand light), then increase it to 2-3 times the original, and then knead it to the "three lights". The dosage is 50 grams each, which can be adjusted according to the needs of the store.

Fill:

You can use all kinds of fillings in the soup bag. Here I mainly tell you about the proportion of meat stuffing. If you want to reduce the cost of making meat stuffing, you can add vegetables to the meat stuffing, which can be mastered flexibly.

250g lean meat (7 points lean and 3 points fat), pepper powder 1g, white pepper 1g, 13 spices 2g, ginger 2g, sesame oil 4g, boiled scallion oil 10g, fresh essence 10g, salt 5g, cooking wine 30g, warm water 80g, etc.

Surface water ratio:

500g of water, 20g of corn flour and 0g of white flour10g, and mix well. Adding corn flour, the finished product will be golden yellow, and it will have the smell of corn after cooking, which is particularly good to sell.

Production process:

1. Heat the pan, pour a little soybean oil and brush the oil evenly.

2. Fry the steamed stuffed bun in the pot for about one minute, so that the bottom of the bag is slightly yellow and hard.

3. Stir the flour water evenly and pour it into the pot. Then open a big fire to make the poured noodle water boil immediately. The amount of water poured into the pot can cover one-third of the steamed stuffed bun, and then cover the pot.

4. Stir-fry for about 5-6 minutes, the water in the pot has evaporated, and the bottom of the pot has formed a crispy rice. Then brush some oil on the fried bag to make the surface of the finished product shiny, and then sprinkle some black sesame seeds out of the pot

5. When the pot is lifted, shovel the crust around it with a shovel, then scoop up the soup bag and buckle it on the finished soup bag on the plate.

Raw materials: 300g of flour, 40g of edible oil, 0/55g of boiled water/kloc-0, 20g of onion leaves, 2g of salt and 0g of black pepper/kloc-0.

Stuffing: Cut onion into small pieces, add 40g cooking oil, 2g salt and 1g black pepper, and stir well for later use.

Making:

1. Boil the water, pour it into the flour for many times, stir it into a flocculent state with chopsticks, and continue to mix the flour.

2. Knead out a smooth dough with moderate hardness, cover it with plastic wrap and wake it for 3-5 minutes.

3. Divide the dough into 6 equal parts and roll it into strips with a rolling pin.

4. Sprinkle the stuffing evenly and stretch it slightly after rolling it from one side; Roll up from one end, and finally put that end at the bottom of the scallion cake blank.

5. After pressing it by hand, roll it into thin slices with a rolling pin. Try to make it thinner for a better taste!

6, put the right amount of oil in the pot to heat up, put the onion cake in the frying, remember to turn it over in a small and medium fire, and pat the onion cake a few times with a wooden shovel, which will be better!

Soymilk and tofu are almost the same, almost only one step away. Here, I will share my formula from a training mechanism to you.

Formula:

3000g of special fresh soup for Hu spicy soup, 300g of spice powder for Hu spicy soup100g, 300g of gluten water, 400g of sauce beef, 200g of soaked vermicelli, 60g of soaked day lily100g, shredded fungus, 300g of cooked gluten, boiled peanuts100g, salt.

Suspension of extra fresh soup: soak and wash 2 chicken racks, 8 sheep bones and 12 beef bones in a boiling water pot, then put them in a stainless steel soup bucket, add 8kg of water, simmer for 4 hours, remove floating foam, filter impurities, and keep fresh clear soup for later use.

The proportion of Chili sauce soup (spice powder) is: pepper 2.2 kg, star anise 1.5 kg, fennel 1.5 kg, dried ginger 1 kg, black pepper 1 kg, white pepper 0.5 kg, cinnamon 0.5 kg and Amomum tsao-ko 0.4 kg.

Preparation of gluten water: mix flour into thick paste and stir with chopsticks. Stir in the same direction for 3 minutes every 20 minutes. After stirring for 3 times, put it in a pot containing 2 kg of water, gently squeeze the dough by hand until it becomes gluten, then put it in a bowl and let it stand with water. The water washed with gluten is gluten water. It should be noted that the noodles washed with gluten should be soft and firm, so as to wash gluten well.

Operation process:

Put the pot on fire, add 3000 grams of fresh soup to boil, put the sauce beef, soaked vermicelli, cooked gluten and cooked peanuts into the pot to boil, add salt, monosodium glutamate, pepper, spicy soup powder and chicken essence to taste, cook for 15 minutes, and sprinkle chopped green onion when taking out of the pot.

Sanxian soup is a traditional snack with local characteristics in China, also known as Tang Fei, Tangsan, Satang, Tangzhe and Zhenta soup. Won the top ten gold medal tourist snacks in Shandong Province and the first gold medal tourist snack in China. In addition to Shandong, Henan, Hebei, Anhui and other places have also introduced many breakfast shops in the past two years, which are very popular with consumers.

There are many kinds of evolution of San sá Tang. Take the traditional chicken powder as an example.

Materials: 2 old hens (about 2500g) and 500g barley kernels.

Seasoning: 500g of onion, 200g of ginger, 25g of soy sauce, 50g of refined salt, Jiang Mo100g, flour100g, 5g of sesame oil, 40g of spices (30g of star anise, cinnamon bark, pepper, Amomum villosum, angelica dahurica, pepper).

Production method:

1. Wash the old hen, put 3kg of cold water in the pot, bring it to a boil with strong fire, add onion and ginger, simmer for 3h, take it out, remove the meat and tear it into shreds for later use.

2. Put the skeleton back into the original soup, add barley kernels, simmer for 1 hour, then remove the bones, add soy sauce, refined salt and Jiang Mo, and add spices to thicken the flour slowly to thicken the soup. Dish, sprinkle with shredded pork and drizzle with sesame oil.

Zuo nao Tang 8 notes:

1, Choose a good chicken: you must choose free-range hens slaughtered on the same day for more than two years to ensure the freshness of the soup.

2, full cleaning: after the chicken is slaughtered, the chicken oil and chicken fingertips must be cleaned, and the chicken must be cooked with cold water.

3. Wrap the chicken rack: wrap the chicken rack and put it in the pot to prevent the wheat grains from sticking to the chicken rack, which is convenient for later molding.

4, the amount of ginger should be sufficient: the amount of ginger must be large, and diners will sweat after eating. In order to prevent eating Jiang Mo, you can put ginger juice into the pot in advance or go to Jiang Mo, and then take it out.

5. Dissolve the powder: dissolve the powder with water in advance, so that the powder can be fully dissolved in the soup.

6, choose the best material: the powder must choose the best goods in order to have a pure fragrance.

7, with a small fire: when playing, you must quickly stir with a small fire to prevent the formation of acne.

8. Slow mixing: When mixing flour, it must be slow and evenly mixed, otherwise it will be easy to paste the bottom and affect the quality of finished products.