Steamed buns and steamed buns aside! There is flour at home, try these 5 recipes, soft and sweet, children love to eat
It is about to fall, which is the hottest solar term of the year and the solar term with the most precipitation. Many people have a poor appetite, and they are tired of eating steamed buns for breakfast. Today, Ronger will share with you five delicious breakfast pasta. It can be made with flour. It has richer taste, better nutrition and better appearance than steamed buns. Children love to eat it.
Yogurt Twist
Milk sauce: 350 grams of yogurt, 20 grams of whole milk powder, 20 grams of cornstarch, 30 grams of sugar
Dough: 500 grams of high-gluten flour, 5 grams of yeast, 80 grams of sugar, 5 grams of salt, 30 grams of milk powder, 1 egg, 230 grams of water, 30 grams of butter, some bread crumbs
Add 350 grams of yogurt, 20 grams of whole milk powder, 20 grams of cornstarch, and 30 grams of white sugar in the pot, stir with a shovel until it is uniform and free of particles, then heat on low heat;
At this time, keep stirring to make it evenly heated. Slowly, the yogurt in the pot will become thicker and thicker. It will not be formed at the beginning, and it will slowly become batter until it is boiled from the middle with a shovel. It is almost fast when the batter is scraped and will not overlap quickly;
Continue to boil for another 2 minutes, and the yogurt batter in the pot will become very viscous. After turning off the heat, stir it with a scraper until it is not hot, then put it directly into a piping bag, tie the opening tightly and let it cool refrigerated container;
Next, let’s make the dough. Add 500 grams of high-gluten flour, 5 grams of yeast, 80 grams of sugar, 5 grams of salt, 30 grams of milk powder, and 1 egg into the bowl. Mix well, add 230 grams of water, and stir into flour flocs After kneading the dough with your hands, knead it into a basic dough first;
Cover the dough with plastic wrap and wake up for 10 minutes, then continue to knead the dough. At this time, the dough is easy to knead and smooth. Then we take out the dough and move it to the chopping board to continue kneading. Knead for a while, knead the dough I kneaded it for about 15 minutes;
At this time, add 30 grams of butter and knead together. Knead the butter until it is completely absorbed and then continue kneading for about 5 minutes. At this time, the dough will have a strong rebound force when it is pulled apart, and the glove film will also be kneaded; Then roll the dough into long strips first, then divide it into 8 small noodles, remember to round them one by one, then cover with plastic wrap and let it rest for 10 minutes;
After the relaxation is complete, take out the first round dough, flatten it with the palm of your hand and start rolling the dough. Roll the rolling pin from the middle up and down, turn the dough over and continue to roll it into a rectangle, and then use your fingers Roll the bottom edge thinner, which will make it easier to bond at the closing point;
Next, you can start to squeeze in the yogurt sauce. The more yogurt sauce you squeeze in, the better the effect of the finished product bursting. At the same time, the taste will be more sour, so you can increase or decrease the yogurt sauce according to your personal taste. ;
Then wrap it from top to bottom, first wrap the stuffing, then pinch the joint tightly, then roll it up, the joint is down, and the bottom is glued tightly. After everything is done, cover it to keep fresh The film continues to wake up for 10 minutes;
After 10 minutes, take out the first shaped dough, knead it from the middle to both sides to form thinner noodles, and then press the two ends together with both hands to knead the noodles in the opposite direction to make the noodles stronger. After the strength is lifted, the noodles will naturally tighten and rotate It is in the shape of a twist. If you feel that it is not enough, you can turn the twist twice with your hands. Make a joint at the end to prevent it from spreading during frying. After all are done in turn, our twisted peanut embryo is ready;
Then take a larger pot and a plate, add water to the pot, pour bread crumbs into the plate, first put the peanut embryos in the pot and wet them with water, then put them in the bread crumbs and roll them as much as possible. Let the twists be covered with bread crumbs, and all twists are the same operation;
Put all the bread crumbs in water one by one and put them on a plate, then cover with plastic wrap and ferment for 30-40 minutes. The volume seems to be slightly larger. It is not necessary to ferment to 1.5 like steamed buns. times, otherwise it will explode directly when it is too big, which will affect the appearance of our finished product;
Pour the oil into the pan. After heating, use chopsticks to test the oil temperature. When the chopsticks go down, small bubbles can quickly bulge around. It will quickly become bigger and drummed. Like me, I can fry 3 sticks at a time. If I put 4 sticks, it will be a bit crowded;
Fry until the twists are all floating, and both sides become golden brown and crispy, then you can control the oil out of the pan, and then continue to fry the rest. At this time, we can use the twists just put in the pan and the fried ones to make a In contrast, did the fried twists become several times bigger? I fried 8 twists in three pots in total. The roots are golden and crispy, and they are particularly appetizing. After they are all fried, let them dry for a while. ate.
This twist will burst when eaten while it is hot, so be careful not to burn your mouth. I still prefer to eat it after it has been cooled. The outer layer is crispy, the inner layer is soft and brushed, and there is a mellow yogurt sandwich in one bite. It tastes like twists and soft brushed bread.
Golden Flatbread
This golden flatbread is first steamed and then fried. The outer layer is burnt and crispy, and the inner layer is soft and multi-layered. There are sweet red beans in one bite.
Ingredients: 200 grams of red beans , 80 grams of white sugar, 1 egg, 400 grams of all-purpose flour, 3 grams of sugar, 4 grams of yeast, 230 grams of milk
Soak the beans first. Soak 200 grams of red beans in water overnight. The soaked beans become larger in size and easier to cook. Drain the water first, then pour it into a rice cooker to cook, add water to cover the red beans Then close the lid and press the cooking button, and then simmer for 30 minutes after cooking.
When the lid is opened, the red beans are cooked, and there is no water in them. Scoop them out and put them into a large bowl. Add 80 grams of sugar while it is hot and mash it into a puree. Try to mash it as finely as possible. Like this, you can put it aside for later use;
Then come to the dough, 400 grams of all-purpose flour, 3 grams of sugar, 4 grams of yeast, mix well, add 230 grams of milk, stir into a flocculent shape, then start kneading the dough, basically kneading into a dough, then cover the wake-up noodles 10 minute. Then continue to knead the dough, knead the dough finely, and then divide it into 2 parts, one part is 400 grams, and the other part is 200 grams. Knead 400 grams of dough first, cover it with plastic wrap and rest for 10 minutes after kneading.
Next, knead the smaller dough, knead it smooth, then knead the long strips, flatten it with the palm of your hand, roll it with a rolling pin, and roll it into a rectangular dough piece, and then smear the dough we made Red bean paste, spread all over and spread evenly.
Then roll it up from one end, and then arrange the two sides slightly after rolling up, and cut off the irregular ones. Then take out the wake-up dough, sprinkle some dry flour, roll it out and roll it into a larger round cake. Then put the red bean stuffing in the middle, wrap it up like a steamed bun, pinch the mouth tightly and adjust the shape, and gently roll it with a rolling pin a few times to make it firmer.
Then beat an egg yolk into the bowl, stir it and brush it on the surface of the noodle cake, then sprinkle with white sesame seeds, press it with the palm of your hand, and the embryo is ready. Put it in a steamer and let it rise to 1.5 times its size, then boil the water and steam it on high heat for 15 minutes, turn off the heat and simmer for another 3 minutes, then the chubby flatbread is ready, very soft.
Then take the pan and pour the oil. The oil temperature is 50% hot, put in the noodle cakes, and fry slowly over medium and low heat. You can use a spoon to pour oil on the surface. Fry until golden on one side, then turn over to the other side, and fry until golden and crispy on both sides.
Our golden flatbread is ready. After frying, the color is very beautiful, and it is more fragrant. Let's cut it open and have a look. The red bean filling inside is layer by layer, and the layers are distinct and beautiful.
It tastes sweet and delicious, with a strong aroma of red beans and milk. The taste is particularly delicious. Although it is deep-fried, it does not absorb oil at all. The outer layer is burnt and crispy, and the inner layer is very soft and sweet. Yes, there is not a drop of oil, and it will not feel greasy after eating.
egg filling
All the baked cakes can swell up big bubbles, and the noodles are thin and soft, wrapped with lettuce and ham, a proper nutritious breakfast, the outside and the taste are better than the outside.
Ingredients: 500 grams of all-purpose flour, 3 grams of salt, 1 gram of yeast, 280 grams of water, 10 grams of oil, 1 egg, a small handful of green onion, a tablespoon of flour, a tablespoon of hot oil, an appropriate amount of lettuce, an appropriate amount of ham, Appropriate amount of sauce
Let’s knead the noodles first, 500 grams of all-purpose flour, 3 grams of salt, 1 gram of yeast, mix well and add 280 grams of water. The egg-filled pancake dough should be softer. If the dough is too hard, it will not easily bulge. Stir it into a flocculent shape, add 10 grams of oil, and then knead the dough with your hands. Basically knead it into a ball, cover it and let it rest for 10 minutes. .
It will be easier to knead the dough again, then knead the long strips smoothly, divide them into 12 small doses, and then round each of the dough doses again. After all are done, find a plate and brush the bottom with some oil to prevent sticking. After the dough is put in, lightly brush a little oil on the surface, then cover it with plastic wrap and let it rest for 20 minutes. Resting the noodles here is convenient for us to roll out the noodles in the next step.
At this time, let's make the pastry. Add a spoonful of flour and a spoonful of oil to the bowl, and stir it into a thinner pastry for later use. After the dough wakes up, take one out and press it with the palm of your hand. Then directly use a rolling pin to roll out the ball, and spread a spoonful of pastry in the middle.
Then start to fold in half to wrap the pastry, then pat it lightly with your hands to release the gas inside, then seal the two ends with a rolling pin, roll it out from the inside out, fold it in half again and wrap it up, like a quilt The same stacking is neat, this method is mainly to make our seal tighter, and then brush the bottom of the plate with oil after everything is done.
Put the dough in, put the sealed side down, brush some oil on the surface to lock in the moisture, then cover with plastic wrap and put it in the refrigerator to wake up overnight, and it will be used for breakfast the next day.
Cut some chopped green onion first, then prepare a cup, put an egg into it, then add a small handful of chopped green onion, stir it up and set aside.
Then oil the chopping board to prevent sticking. Take out the wake-up dough and roll it out. Put the rolling pin in the middle, push it forward first, then pull it back, and then change the direction. Don't push the side to the bottom, in case it is broken, it will not be able to bulge if it is broken, and you can start to bake it after rolling it into a thinner big noodle cake.
Preheat the frying pan and brush it with oil, and bake it with medium-low heat. After the bottom is shaped, turn it over and bake the other side immediately. After both sides are shaped, the small bubbles will slowly come out, and then turn it over frequently, and the dough will bulge. . Then use chopsticks to press it lightly, so that the four corners can also bulge, and the noodle cake is now swollen like a balloon.
Rub the skin of the cake with chopsticks and pour in the beaten eggs, one egg per cake, pour the egg liquid and turn it over, bake until the egg liquid is solidified and then it can be out of the pan.
Our egg-filled biscuits are ready, brush with your favorite sauce, put lettuce and ham on it, and roll it up to start. A piece of cake is a hearty breakfast, and the crust of this cake is very thin and soft, and the taste is better than those sold outside. After learning it, I don’t need to go out to buy it anymore.
Apple Pie
Ingredients: 2 apples, 2 eggs, 400 grams of flour, 20 grams of sugar, 4 grams of yeast, black and white sesame seeds
2 apples, wash them first, wipe off the water on the surface, and cut into small cubes; break in 2 eggs, pour them into a cooking machine, and add 160ml of water to make a juice;
After mixing, add 400 grams of flour, 20 grams of sugar, and 4 grams of yeast. During the mixing process, if it feels too thin, add some dry flour in an appropriate amount. Different varieties of apples have different juices;
Knead the dough with your hands, basically knead it into a big dough, move it to the chopping board and continue kneading, and knead it into a smooth dough. There are some particles on the surface that are apple granules, it doesn’t matter, the taste is still good better;
After kneading the long strips, divide them into small doses, continue to knead the dough, knead them until they are rounded, knead them into small balls and then flatten them with your palm, brush the surface with water, sprinkle with black and white sesame seeds, it looks good and delicious, and the embryo is raw came out;
After everything is done, let it rest for 10 minutes before starting to bake. You don’t need to brush the pan with oil. Put in the dough cake, cover it, and bake it on low heat until one side changes color and flip the other side until the dough puffs up. Both sides are golden brown and crispy.
I think the cake baked with oil is more fragrant, with an original aroma, but the color is not as good as that baked with oil, but the taste is indeed better. The outer layer is burnt and crispy, and the inside is very Soft, with an extra sweet taste of apples.
meat pie
Crispy meat pie is a good noodle dish suitable for all ages. It has the characteristics of crispy outside, soft and tender inside, thin and many layers, rich noodles, fresh filling, tender and juicy, rich and delicious. The charm of crispy meat pie is In terms of the word crispy, the thickness of the dough wrapped with the filling is the key to the success of the meatloaf. The thinner the dough, the more crispy it can be fried.
Dough: 300g flour, 3g salt, 170ml warm water
Seasoning for meat stuffing: 1 chopped green onion, 1 tsp light soy sauce, a little pepper, 1 tsp salt
Knead the dough first, 300 grams of flour, 3 grams of salt, 170 ml of warm water, knead the dough with your hands, the dough is soft, you can wake it up for 10 minutes after basic kneading;
After 10 minutes, knead again to make it smooth. It is very easy to knead the dough. Spread a layer of edible oil on the surface of the kneaded dough and let it rise for 2 hours. This step is mainly to make it more extensible and make it The skin will be thinner;
This is the meat stuffing I made in advance, add a handful of chopped green onion, a spoonful of light soy sauce, a little pepper, a spoonful of salt, mix well and season, and stir in one direction vigorously;
The dough has also woken up. Take it out and divide it into small noodles, roll it out and roll it thin. This ductility is very good and it is not easy to break;
Wrap a large spoonful of meat stuffing, wrap it like a steamed bun, pinch the mouth tightly, press it lightly, and the raw embryo is ready. This cake is very soft, press it lightly That's it, all done and then relax for 5 minutes;
Preheat the pan and brush with oil, put in the noodles, brush the surface with a layer of cooking oil, fry slowly with medium and low heat, turn over frequently, and fry until both sides are golden, and the dough can be out of the pan when it bulges slightly up;
The tempting crispy meat pie is ready, the skin is thin and crispy, the meat filling is tender and juicy, it tastes delicious after a bite, friends who like to eat pasta, try it quickly; although this meat pie is not like mille-feuille The meatloaf is so multi-layered, but the thin skin and big stuffing are more enjoyable to eat. It is crispy and crispy when eaten hot. It is really super delicious with the salty meat paste!