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What are the tips for making homemade cakes?
Control the heat: when pancakes, the heat should not be too big, so as not to scorch the outside. Fry the cake slowly over medium and medium heat to make the cake heated evenly. Moderate amount of oil: pancakes should not have too much oil, otherwise the cakes will be too greasy. You can gently brush a thin layer of oil with a brush. Flipping skills: pay attention to observe the color changes when pancakes, turn golden on one side in time to avoid scorching.
Practice 1: (1) potatoes, 2 eggs, garlic, coriander, flour, salt, five-spice powder, oil. (2) two shredded potatoes, rinse with water, then beat two eggs, add garlic and coriander, add flour (according to whether you like more or less dishes, add water and flour), mix it into a thick paste, then add salt and a little five-spice powder.
The common tricks of persimmon include selecting suitable persimmon, processing persimmon pulp, mixing noodles and kneading balls, fried or fried, and so on. These steps are explained in detail below and some practical techniques are provided. First of all, choosing the right persimmon is the key to making persimmon. Persimmons that are fully ripe and moderately soft should be chosen. Such persimmons have high sweetness and are easy to beat into paste. Underripe persimmons may have an astringent taste, affecting the taste of persimmons.
Knead well to swell the dough. Shape pancakes: roll the dough into an oval shape by hand; without refueling in a pan, stick the cakes on the pan one by one and fry over low heat for about 2 minutes. Add water to stew: pour the right amount of water into the pot, the amount of water is about no more than the cake 1x3, cover the pot, simmer over low heat for about 15 minutes. Enjoy out of the pot: when the water has evaporated, you can come out of the pot, and the hot homemade cakes will be ready.
Practice: prepare 300g flour, add a spoonful of salt to increase the gluten of the flour, stir and mix separately from the middle, half with 100ml boiling water, half with 180ml cold water and noodles, stir into dough floc after mixing the two kinds of dough, add 15ml cooking oil, knead into a smooth and soft dough (if your dough is not smooth, you can wake up for five minutes).
Drain the air from the dough into a diamond-shaped agent, heat the pan and put the right amount of oil, not too much, otherwise it will taste greasy, put the agent in the pan and slowly fry it to golden brown, put the right amount of hot water in the pan, and boil it over low heat for ten minutes. the big cake will be ready when the water is dry. In another way, it is steamed. After boiling the water, it can be steamed for 20 minutes. This method is more convenient than boiling water in a pot and can be eaten on a plate.
How to make a small meat pie
Prepare beef stuffing and two green onions. Cut up the ginger and onions and put them in a bowl. Add chicken essence, monosodium glutamate, light soy sauce, soy sauce, salt, pepper, sesame oil and vegetable oil respectively. Mix the stuffing well and wake up for 5 minutes. Squeeze into small noodles, roll skin and wrap into the shape of steamed buns. Put in the cake and press the flat top and brush it with oil and fry it.
Step 4: stir the meat grinder into a delicate muddy shape with some particles, and the stuffing of pork and green onions will be ready. Step 5: roll the good dough into long strips, cut into 6 large preparations, and roll into rectangular dough pieces with thick dumpling skins. Step 6: smooth the meat stuffing, leave a narrow edge around it, and fold it from the inside up. Step 7: fold it twice, pinch it all around, and make the rest of the cake in turn, or while making it.
Ingredients: right amount of flour, 1 piece of pork, 1 handful of chives, right amount of sesame oil, half bowl of boiling water, right amount of salt, a little bit of Nande, 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, a little monosodium glutamate. Prepare a piece of pork, preferably three fat and seven thin. Chop the mashed meat and add the right amount of salt, 2 tablespoons oyster sauce, a little Nande, a little monosodium glutamate, 1 tablespoon light soy sauce, stir and marinate.
Cake and meat inside the meat production method: prepare raw materials: pig pork, yellow rice wine, spring onions, ginger, garlic, star anise, pepper, fennel, incense leaves, cloves, cinnamon, soy sauce, sugar. Cut pork into cubes. Put the meat into the pot and heat it on fire to reduce the moisture in the meat.
Zhejiang steamed meat pie is as follows: soak the shiitake mushrooms in advance, process the minced pork with a knife, and add all the side dishes (chopped spring onions and shiitake mushrooms). Seasoning: add salt, light soy sauce, oil, white pepper. Play tai chi, stir slowly with water, put the egg yolk in the middle and steam over high heat. Steam over high heat for 15 minutes. The above is the method of Zhejiang steamed meat pie. You can try it.
Pour and stir until a smooth dough is formed, then wake up for 15 minutes. Roll the dough into strips, divide it into ingredients, and roll it into a round crust. Wrap in the adjusted stuffing, close the mouth down, and press it flat slightly with the palm of your hand. Brush a layer of peanut oil in the electric cake bell, put the pie into the embryo, turn on and off the heat, and the pie will be cooked after a few minutes. Through the above steps, you can easily make delicious meatloaf at home.
How to wrap a pie
With chopsticks and noodles, soft can be picked up with chopsticks, no hands (noodles are too soft, sticky hands), and noodles wake up for half an hour. They usually make good noodles in the evening and do it in the morning. Pile the side dishes into grains, add seasoning to the lean meat stuffing, and stir together. Divide the awakened noodles into three parts with a noodle knife, put some oil on your hands and arrange the dough into round cakes with a diameter of 18 centimeters.
Ingredients: 500g flour, 500g stuffing, salt, edible oil, dumpling powder. Method: first of all, make up the noodles in advance, and then you can start making pies after the dough is ready. Cut the hair noodles into small dough of the same size. Then knead the dough into a round one and start rolling the skin with a rolling pin. Put an appropriate amount of pre-prepared stuffing on the rolled dough, and then wrap it.
Put the prepared leather in the palm of your hand, put the stuffing in the center of the leather, pull the leather up hard, squeeze the mouth, squeeze the pie into a shape similar to dumplings or Xiaolongbao, copy until all the pies have been made, set aside. Step 5: fry or steam the pie and fry the pie: pour peanut oil into the hot pot, put the prepared pie into the frying pan, fry until slightly yellowed on both sides and serve.
First mix the white flour with pure water to form a dough (soft and hard moderately), then put the lid on the basin and wake up for 2 to 3 hours. Then, peel the leek clean, soak it in clean water, scrub it with your hands, rinse it several times and then cut it into small sections 1 cm long.
Stuffing: take a crust, put in the right amount of stuffing, and then squeeze the edge of the crust to form a pie. Relaxation: leave the wrapped pie for a while and let the crust relax so that the crust is softer. Baking skills: preheat the oven: before baking, preheat the oven to a suitable temperature, usually between 180 and 200 degrees Celsius. Brush egg liquid: brush a layer of egg on the surface of the pie to make the crust golden and more attractive.