Steamed buns and steamed buns! If you have flour at home, try these 5 recipes, it's soft and sweet, kids love it
It is the hottest solar term in the year and the solar term with the most rainfall. Many people have poor appetite and are tired of eating buns and steamed buns for breakfast. Today, Rong'er will share with you 5 delicious breakfast pasta dishes. It can be made with flour. It tastes richer than steamed buns, has better nutrition, and has a higher appearance. 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 sugar to the pot, stir with a spatula until it is uniform and free of granules, and then heat on a low heat;
At this time, keep stirring to make it heat evenly. Slowly, the yogurt in the pot will become thicker and thicker, and it will not form at the beginning. The state where the batter is scraped and does not overlap quickly is almost fast;
Continue to boil for another 2 minutes and the yogurt batter in the pot will become very viscous. Turn off the fire and stir with a scraper until it is not hot to the touch. Then put it directly into a piping bag, fasten the opening and let it cool. Refrigerated storage box;
Next, 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. Stir well, add 230 grams of water, and stir into flour. After kneading the dough, knead it into a basic dough first;
Cover the dough with plastic wrap and wake up for 10 minutes. Continue to knead the dough. At this time, the dough is easily kneaded and smooth. Then we take out the dough and move it to the cutting board to continue kneading. Knead the dough for a while. Lightly kneaded, I kneaded for about 15 minutes;
At this time, add 30 grams of butter and knead together. Knead the butter completely until it is absorbed, and then continue to knead for about 5 minutes. At this time, the dough will have a strong resilience when it is pulled apart, and the glove film will also be kneaded; Then roll the dough into long strips, then divide it into 8 small dough pieces, remember to roll them into rounds in turn, then cover with plastic wrap and rest for 10 minutes;
After the dough is relaxed, take out the first rounded dough, pat it flat with the palm of your hand, and then start rolling the dough. The rolling pin rolls out from the middle up and down, and then continues to roll it out into a rectangle with your fingers. Thin the bottom edge, which will make it easier to glue the seam;
Now you can start to squeeze in the yogurt sauce. The more yogurt sauce squeezed in, the better the effect of the finished product will be, and the taste will be more sour, so everyone can increase or decrease the yogurt sauce according to personal taste. ;
Then wrap it from top to bottom, wrap the filling first, then pinch the interface tightly, and then roll it down, the interface is down, and the bottom is glued tightly, and then cover it to keep it fresh. The film continues to wake up for 10 minutes;
After 10 or 10 minutes, take out the first shaped noodle embryo, knead it into thinner noodles from the middle to both sides, and then hold the two ends together with both hands and knead the noodles in opposite directions to make the noodles firm. It is in the shape of a twist. If you feel that it is not enough, you can turn the twist twice by hand, and make a knot at both ends at the end to prevent it from dispersing during frying. After all of them are done in turn, our peanut embryo is ready;
Then take a larger basin and a plate, add water to the basin, pour bread crumbs into the plate, first put the hemp peanut embryo into the basin and wet it with water, then put it in the bread crumbs and roll it again, as far as possible Make the twists all covered with bread crumbs, all twists are the same operation;
Turn all the water into the bread crumbs and put them on a plate, then cover with plastic wrap and ferment for 30-40 minutes, the volume seems to be slightly larger, and you don't need to ferment to 1.5 like making steamed buns. times, otherwise it will explode directly when it is too large, which will affect the appearance of our finished products;
Pour the oil into the pot. After heating, use chopsticks to test the oil temperature. When the chopsticks go down, small bubbles can quickly pop up around it. Then turn to medium heat and put in the twist. 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 little crowded;
Fry until all the twists float up, and both sides become golden brown and crispy, then you can control the oil and cook, and then continue to fry the rest. At this time, we can use the twists that have just been placed in the pan and the fried ones. In contrast, the fried twist has become several times larger. I fried 8 twists in three pots in total. The roots are golden and crispy, and they are very appetizing. After they are all fried, they can be opened for a while. ate.
This twist will burst when eaten hot, be careful not to burn your mouth. I still prefer to eat it after it has cooled. The outer layer is crispy, the inner layer is soft and brushed, and there is a mellow yogurt filling in one bite. It tastes like a twist and a soft brushed bread.
golden flatbread
This golden flatbread is steamed and then fried. The outer layer is charred and crispy, the inner layer is soft and multi-layered, and there are sweet red beans in one bite.
Ingredients: 200g red beans , 80g sugar, 1 egg, 400g all-purpose flour, 3g sugar, 4g yeast, 230g milk
Soak the beans first. Add 200 grams of red beans and soak them in water overnight. The volume of the soaked beans has become much larger and easier to cook. Drain the water first, then pour it into a rice cooker and cook, add water at the end to cover the red beans Then close the lid and press the cook button, then let it cook for 30 minutes.
When the lid is opened, the red beans are also cooked, and there is no moisture in them. Scoop them out and put them in a large bowl. Add 80 grams of white sugar while hot and mash them into a puree. Try to mash them as finely as possible. Like this, you can put them aside for later use;
Then come to knead the dough, 400 grams of all-purpose flour, 3 grams of sugar, 4 grams of yeast, mix well, add 230 grams of milk, stir it into a floc, and then start to knead the dough. minute. Then continue to knead the dough, knead the dough lightly and finely, and then divide it into 2 parts, one 400 grams and one 200 grams. Knead 400 grams of dough first, then cover it with plastic wrap and let it rest for 10 minutes.
Next, knead the smaller dough, knead it smoothly, then roll it into a long strip, then flatten it with the palm of your hand, and then roll it out with a rolling pin, and you can roll it into a rectangular piece of dough, and then apply the surface we made. Red bean puree, spread all over and then spread evenly.
Then roll it up from one end. After the roll is finished, the two sides are slightly arranged, and the irregularities can be cut off. Then, take out the large dough that has been awakened, sprinkle some dry flour, and roll it out into a circle directly, and roll it into a larger round cake. Then put the red bean filling in the middle, wrap it like a bun, pinch it tightly at the end, and then arrange the shape, and gently roll it with a rolling pin a few times to compact it a little.
Then put an egg yolk into the bowl, stir it up and brush it onto the surface of the dough cake, then sprinkle with white sesame seeds, press it with the palm of your hand, and the raw embryo is ready. Put it in a steamer to wake up to 1.5 times the size, then boil the water and steam it for 15 minutes, turn off the heat and simmer for 3 minutes, and the chubby flatbread is ready, very soft.
Then pour the oil into the pot. The oil temperature is 50% hot and put in the dough cakes. Slowly fry on medium and low heat. The surface can be poured with oil with a spoon. Fry until one side is golden brown and then flip the other side until both sides are golden brown and crispy.
Our golden flatbread is ready. After frying, the color is very beautiful, and it is more fragrant. Let's cut it open and take a look. The red bean filling inside is layer by layer, and the layers are distinct and beautiful.
It tastes sweet and delicious, and has a strong aroma of red bean and milk. The taste is particularly delicious. Although it is fried, it does not absorb oil at all. The outer layer is burnt and crunchy, and the inside is very soft and sweet. Yes, there is not a drop of oil, and it will not feel greasy after eating.
egg filling
The baked cakes can all be bubbling, and the dough cakes are thin and soft, wrapped with lettuce and ham, a proper nutritious breakfast, and the appearance and 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 chopped 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
Come and mix 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 surface of the egg-filled cake should be softer. The dough is too hard and it is not easy to bulge. After stirring it into a dough, add 10 grams of oil, then start kneading the dough, 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 dough smoothly and roll it into long strips, divide it into 12 small doses, and then round each dough again. After all are done, find a plate and brush some oil on the bottom to prevent sticking. After the dough is put in, lightly brush the surface with a little oil, then cover it with plastic wrap and let it rest for 20 minutes. The resting here is convenient for us to roll the dough 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 use a rolling pin to roll out the ball directly, and spread a spoonful of pastry in the middle.
Then start to fold in half to wrap the pastry, pat it lightly with your hand to expel the gas inside, then seal the two ends with a rolling pin, roll it from the inside out, fold it in half again and wrap it up like a quilt The same folded neatly, this method is mainly to make our seal tighter, and then brush the bottom of the plate with oil after all are done.
Put the dough in, place the sealed side down, brush the surface with some oil to lock the moisture, then cover it with plastic wrap and put it in the refrigerator to wake up overnight, just use it for breakfast the next day.
Cut some chopped green onion first, then prepare a cup, crack an egg into it, then add a small handful of chopped green onion, stir and set aside.
Then grease the cutting board to prevent sticking, take out the awakened 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 edge to the bottom, to prevent it from breaking, and it won't bulge if it is broken. After rolling it into a thin big cake, you can start baking.
Preheat the pan, brush with oil, and bake with medium and low heat. After the bottom is set, immediately turn over and bake the other side. After both sides are set, small bubbles will slowly come out. Then turn over frequently, and the dough will bulge . Then press it gently with chopsticks to make the four corners bulge. The dough is now bulging like a balloon.
Use chopsticks to break the crust of the cake and pour in the beaten eggs, one egg for each cake, pour the egg liquid into it, turn it over, and bake it until the egg liquid solidifies, then you can take it out of the pot.
Our egg filling is ready, brush with your favorite sauce, put on lettuce and ham, roll it up and you can 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 that sold outside.
Apple Pie
Ingredients: 2 apples, 2 eggs, 400 grams of flour, 20 grams of sugar, 4 grams of yeast, appropriate amount of black and white sesame seeds
2 apples, clean first, dry the water on the surface, and cut into small cubes; beat 2 eggs, pour them into the food processor together, and add 160 ml of water to make a juice;
After beating, add 400 grams of flour, 20 grams of sugar, and 4 grams of yeast. During the stirring process, if you feel that it is too thin, add some dry flour in an appropriate amount. Different varieties of apples have different juice yields;
Knead the dough with your hands, basically knead it into a large dough and move it to the cutting board to continue kneading until it becomes a smooth dough. There are some particles on the surface that are apple granules. It doesn’t matter. It tastes good. better;
After kneading the long strips, divide them into small doses, continue to knead the dough, knead it lightly and round it, knead it all into small balls and then flatten it with the palm of your hand, brush the surface with water, sprinkle with black and white sesame seeds, it looks good and delicious, raw embryo came out;
After everything is done, let it rest for 10 minutes and you can start baking. The pan does not need to be oiled. Put the dough in the pan and cover it with a small fire. Fry until one side changes color and turn the other side, and bake until the dough is bulging. Both sides are golden brown and crispy;
I think the cake baked with oil is more fragrant and has an original aroma, but the color is not as good as the cake baked with oil, but the taste is indeed better, the outer layer is burnt and crispy, and the inside is very It's soft and tastes like an apple.
meat pie
Crispy Meatloaf is a good pasta food 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, fragrant and delicious, etc. The charm of Crispy Meatloaf is In terms of crispy, the thickness of the dough that wraps the stuffing is the key to the success or failure of the meatloaf. The thinner the dough, the more crispy it can be.
Dough: 300 grams of flour, 3 grams of salt, 170 ml of warm water
Seasoning for meat filling: 1 handful chopped green onion, 1 spoon soy sauce, a little pepper, 1 spoon salt
Come and knead the dough first, 300 grams of flour, 3 grams of salt, and 170 ml of warm water. Knead the dough by hand. This dough is soft, and you can wake up for 10 minutes after basic kneading;
After 10 minutes, knead the dough to make it smooth. This kneading is very easy. The surface of the kneaded dough is smeared with a layer of cooking oil and then proofed 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 that I made in advance, add a handful of chopped green onion, a spoonful of soy sauce, a little pepper, a spoonful of salt, mix well to taste, and stir vigorously in one direction;
The dough is also awake, take it out and directly 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 tablespoon of meat stuffing, wrap it like a bun, pinch it tightly at the mouth, press it lightly, the raw embryo is ready, this cake is very soft, press it lightly That's it, after all is done, relax for 5 minutes;
Preheat the pan and brush with oil, put in the dough cake, brush the surface with a layer of cooking oil, fry slowly over medium and low heat, turn over frequently, fry until golden brown on both sides, and the dough is slightly bulging, then the pan is ready. ;
The tempting crispy meat pie is ready. The skin is thin and crispy, and the meat filling is tender and juicy. It is really fragrant when you bite into it. Friends who like pasta, try it quickly; although this meat pie is not like a thousand layers There are so many layers of meat patties, but the thin skin and large filling are more enjoyable to eat. It is crispy and crunchy when eaten while it is hot. It is really super fragrant when paired with the salty and fragrant meat puree!