High gluten flour, eggs, cornstarch can be used as a snack

The recipe for honeycomb corn details the cuisine and its benefits: home cooked recipes.

Honeycomb corn production materials: Ingredients: 150 grams of corn, 1 egg, 25 grams of flour.

Seasoning: 5 grams of corn starch, a little refined salt, 50 grams of sugar, refined oil. Features of honeycomb corn:

The finished dish is crispy and refreshing, sweet but not greasy, so it is deeply loved by the majority of diners. It can be sprinkled with sugar to make it sweet, or it can be sprinkled with pepper and salt to make it salty, and it can also be sprinkled with chili noodles and peppercorn noodles to make spicy honeycomb corn to teach you how to make honeycomb corn, how to make honeycomb corn delicious production method:

1. Corn is first floated with clean water; Knock the eggs into a large bowl, mix and knead them with flour, cornstarch and refined salt, then add water (about 350 grams) to make a thinner batter, and finally add corn kernels to the batter. 2. Take a wok with a diameter of 35 cm and put it on the fire, put in the refined oil and burn it until it is 60% hot, put the bowl containing the batter on the left hand, take out the corn kernels in the batter with the right hand, first slowly sprinkle it into the oil pan into a circle (dipping and frying), and then pour a small amount of batter with your hands while frying until the crisp layer accumulated in the pot forms a "honeycomb". 3. Control the oil temperature in the pot to 60% hot, dip the batter in the bowl with your right hand, and then spread your five fingers to sprinkle the batter on the "honeycomb" in the pot, and repeat it many times until the batter is sprinkled.

4. When the "honeycomb" in the pot is fried until it is crispy, remove and drain the oil, and then move the "honeycomb" into the disc and sprinkle with sugar. Ingredients: corn flour.

Auxiliary ingredients: corn kernels, eggs, red and green silk Production method: 1. Break 1 egg and add corn flour to make a paste;

2. Put salad oil on the pot, pour in corn paste when the oil is warm, add corn kernels after molding, and put red and green silk on top of the pot.

Production essentials: Pay attention to the oil temperature when frying, if the oil temperature is too high, it will be fried, and if it is too low, there will be no honeycomb type. Features of this dish: crispy, fragrant and crispy.

You can make egg rolls, this kind of thing is very sought-after on our side, especially at the end of the year when everyone is preparing for the New Year!

High-gluten flour can be used to make bread.

Nothing can be done except omelets.

How to make scallion pancakes Ingredients: flour, green onions, salt, edible oil Method: 1. Put the flour in a large basin, add boiling water in batches and stir it into a flocculent shape with chopsticks, then add an appropriate amount of cold water to knead it into a softer dough, cover it with plastic wrap and let it stand aside for about 30 minutes; 2. Finely chop the green onion; 3. Knead the proofed dough repeatedly until the surface is smooth, divide it into several doughs, take one of the doughs and roll it out, roll it out as thin as possible, evenly coat it with cooking oil, sprinkle with salt and chopped green onions.

Then roll up from both ends to ** (as shown in Figure 8), twist the dough roll in one direction a few times, and then coil it up and close it tightly. Gently roll out the pancakes and let them stand for 5 minutes before they can be baked in the pot; 4. Pour a small amount of oil into the frying pan, heat it and put in the cake blank, cover the pot, and sear it over low heat until one side is golden brown and turned over.

There are too many to make bread and ......

Bake chicken cakes in the oven.

All-purpose flour refers to the protein content, the color is milky white, between high and low flour, the physique is semi-loose, and the all-purpose flour is mostly used in the production of Chinese dim sum, such as steamed buns, steamed buns, dumplings, etc. In China, ordinary flour is all-purpose flour, which is equivalent to multi-functional flour.

Production method: The production of flour is mainly divided into 4 sections: the initial cleaning section, the cleaning section, the milling section, and the flour packaging.

Initial clearance section. The purpose is to send the raw grain from the unloading pit to the silo and the wool wheat bin of the workshop through the cylinder primary cleaning screen, high-efficiency vibrating screen and scraper for storage. In the process, the initial cleaning of the raw wheat was completed.

Wheat cleaning (screening, stone removal, magnetic separation, etc.) Moisture regulation (including wheat moistening, wheat mixing) Grinding (mill, pine machine, powder cleaning machine) Sieving (flat sieve, high square sieve) Product wheat flour.

Theoretically, it is absolutely possible. The question is how much is appropriate. The high gluten flour is mixed with 20 jade starch to meet the requirements of the medium gluten flour.

The low-gluten flour is soft, and the medium-gluten flour is relatively firm.

In the pastry recipe, it will be specifically indicated what kind of flour is needed, and generally all-purpose flour can be used instead of high-gluten flour or low-gluten flour without obvious difference. If you want to make cakes and can't buy low-gluten flour, it is recommended that you use high-gluten flour or all-purpose flour and add cornstarch to make cakes. Preparation method of low-gluten flour:

It can be blended with plain flour and cornstarch in a ratio of 4:1. If you want to lower the gluten, add some corn lake.

The classification of high-gluten flour and low-gluten flour is related to the amount of protein contained in the flour. The protein content of high-gluten flour is more than 10%, and the protein content of low-gluten flour is low.

The protein content close to the wheat husk is more than that close to **, and the protein content of durum wheat is high, which is generally used to produce high-gluten flour; Soft wheat is used to produce low-gluten flour.

2. The following is the classification:

1. Extra high gluten powder: [moisture 14%, crude protein or more], usually used to make gluten and fritters.

2. High gluten flour: [moisture 14%, crude protein or more], mostly used to make bread, noodles, etc. The protein content of high-gluten flour is average, and usually the protein content above can be called high-gluten flour. The protein content is high, and the gluten is more, so the gluten is also strong, 3. All-purpose flour: [water, crude protein or more], generally steamed buns, steamed buns, dumplings, pancakes and other Chinese pasta, Chinese dim sum, etc. are used in it. Generally, if there is no special flour in the recipe, this is it.

In addition, the fat cake in the production of pastry is mostly made of all-purpose flour, the structure of the fat cake itself is looser than that of the sponge cake, and the use of all-purpose flour can further strengthen the structure of the cake, so as to become more compact and not loose.

4. Low-gluten flour: [moisture, below crude protein], usually used for cakes, biscuits, small cakes, puff pastry, etc. The sponge cake is made of low-gluten flour, because the low-gluten flour has no gluten strength, the cake made is particularly soft, the volume is expanded, and the surface is flat.

5. Generally, corn starch is corn flour or bean flour, which is generally used for hanging starch when cooking.

Then half of the high and low tendons? Or I think it can be replaced by high ribs.

1. Cake. Cake ingredients include flour, sweetener (usually sucrose), binder (usually eggs, gluten and starch for vegetarians), shortening (usually butter or margarine, low-fat cakes will be replaced with fruit juice concentrate), liquid (milk, water or juice), flavours and leavening agents (e.g. yeast or baking powder).

2. Biscuits. Biscuits are baked with flour and water or milk without yeast, and can be used as storage food for travel, sailing, mountaineering, and in times of war, it is also very convenient and suitable for military personnel to use as a backup food.

3. Cakes. Cake is made of flour, oil, eggs, sugar, dairy products, etc., supplemented by various additives, etc., according to a specific process, is an important part of Western food, and plays a pivotal role in Western food culture.

4. Crispy pastry.

Puff pastry is a delicacy, the main ingredients are flour, puff pastry, etc., and the auxiliary materials are fillings. The main cooking process is baking or frying, and you can add different fillings according to your taste.

The dough kneaded with it will be very fluffy, and because the network structure is relatively small, it is often used to make cookies and cakes. Low-gluten flour is also called cake flour.

Cornstarch has no gluten, and it will be easier to make cakes, but it is not as nutritious as flour.

Tips for making cakes taste better:

1. To make a sponge cake with a soft entrance, the method of stirring and foaming the cake is very important. If there are a lot of bubbles, they need to be made quickly before the bubbles disappear, so mix the ingredients in a cut way. It is also important to clean the container or whisk, as the egg will not be able to bubble if the container contains grease.

2. Because the cake is made of baking powder, unlike the yeast wheel, if you stir too much, the bubbles will run away and will not regenerate; Second, if you stir too much, the flour will become gluten and the cake will become tougher, so when stirring the batter, it should be light, folded from the outside to the inside, from the bottom to the top, and do not stir 360 degrees.

3. There are two things that support the volume of the cake, one is butter, the other is egg white, usually one of the two, butter should be foamed at room temperature and fluffy. Egg whites should be clean, free of impurities, and beaten into hard or soft foam. When mixing, you should also use the folding method, do not stir, and if you stir, the bubbles that were originally hit inside will burst.

Cake Introduction: Cake is an ancient pastry, generally made by the oven, and the cake is made of eggs, sugar, and wheat flour as the main ingredients. Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials.

It is stirred, concocted, and baked to make a sponge-like confectionery.

A cake is a pasta dish that is usually sweet, and typical cakes are made in a baked fashion. The main ingredients of the cake are flour, sweetener (usually cane sugar), binder (usually eggs, gluten and starch can be substituted for vegetarians), shortening (usually butter or margarine, fruit juice concentrate for cakes with low fat content), liquid (milk, water or juice), flavours and leavening agents (such as yeast or baking powder).

Cookies, tarts, cakes, etc. Prepare the required ingredients (butter softened in advance greenhouse). Pour the powdered sugar into the softened butter.

Then mix the powdered sugar and butter and whip. Add the beaten egg mixture in three steps, each time until the egg mixture and butter are completely mixed before adding the next one. <

Cake flour can be used to make snacks such as cookies, tarts and cakes.

Cookie method: 1. Prepare the required ingredients (butter is softened in the greenhouse in advance).

2. Pour the powdered sugar into the softened butter.

3. Then mix the powdered sugar and butter and whip.

4. Add the beaten egg mixture three times, each time until the egg liquid and butter are completely mixed before adding the next time.

5. Sift in the cake flour.

6. Mix the low flour and butter well.

7. Put it in a piping bag.

8. Spread the baking tray with oiled paper and squeeze out the pattern.

9. Preheat the oven to 180 degrees and bake on the middle layer for 18 minutes until the surface is golden brown.

Sponge cake 1, 250 grams of eggs, 120 grams of caster sugar, 130 grams of cake flour, 30 grams of salad oil, 30 grams of milk.

2. Beat the eggs into the basin and the sugar with a whisk, sieve the flour and stir evenly (stir with a spatula Z-shape, do not stir in one direction, this will be energetic).

3. Add the salad oil slowly, stir well, add milk and stir well.

4. Put a layer of oil paper in the mold, pour in the egg batter and shake out the bubbles.

5. Preheat the oven at 170 degrees for 5 minutes, put in the cake batter and bake for 20 minutes, the skin is golden brown, and it is baked.

All-purpose flour can be used to make cakes, but the resulting cakes will be a little harder. All-purpose flour refers to flour with a protein content of about 11%, and the cake it makes is not too good in terms of taste and appearance, so it is generally recommended to use low-gluten flour to make cakes. So can all-purpose flour be used to make cakes, and what else is there, you can continue to understand it as I continue.

1. When using all-purpose flour to make cakes, you can add an appropriate amount of cornstarch to the all-purpose flour to reduce the gluten of the flour.

2. Use all-purpose flour to make cakes, and try to reduce the number of stirrings when stirring, otherwise gluten will be easily formed.

3. It is recommended to add some water appropriately when using all-purpose flour to make cakes, so that the cake can be more fluffy.

4. Generally speaking, it is best to use low-gluten flour to make cakes in Tangerine, because the gluten strength of low-gluten flour is weak, and the cake made will be relatively soft.

All-purpose flour is more suitable for making Chinese pastries, such as noodles, steamed buns, dumplings, fat cakes, etc. In short, through the above content, I believe that everyone has an understanding of the question of "can all-purpose flour make cakes", and it can be known that low-gluten flour will be more suitable for cakes than all-purpose flour, because low-gluten flour has no gluten strength, and the cake made will be particularly soft, and the volume is swollen and the surface is flat.