A complete set of ways to bake dim sum and a complete set of tips for how to make dim sum

I remember when I was a child, I always bought a box of peach cake to give away with my mother's New Year's gifts, and tasted a piece of crispy and delicious, delicious dregs, it was really delicious!

In fact, in addition to the palace peach cake, there are other good pastries. For example, these Chinese dim sum methods are easy to learn, so hurry up and collect them!

Sugar fire: 500g of flour, 500g of sesame paste, 5g of yeast powder, 250ml of warm water, and 500g of brown sugar need to be prepared.

Then you need flour + yeast powder, pour warm water and form a dough, and let it sit for 30 minutes. Roll out the hard pieces in the fine brown sugar and mix well with the sesame sauce.

Next, roll out the dough into a rectangle, evenly coat it with sesame sauce and brown sugar, and roll it up. And the rolled roll is slightly flattened and folded from the sides to the middle.

Then roll out the rectangular slices, all in half, then take the cut piece, fold it twice from 4 1 on both sides to the middle, then roll it into slices and roll it into a roll.

The bottom needs to be kneaded into a small agent, the two sides of the mouth are pinched down into a circle, and then slightly flattened, and the oven is preheated to 180 degrees and baked for about 25 minutes.

There are many types of pastries and dim sum, and traditional Chinese pastries are representatives.

Osmanthus cake, hair cake, rice cake, Beijing pea yellow, mung bean cake, horseshoe cake, etc.

1. Osmanthus cake: Osmanthus cake has a history of three or four hundred years in China, and someone has begun to make it in the last years of the Ming Dynasty, which is made of glutinous rice flour and osmanthus and sugar, and the taste is very delicate, with a trace of osmanthus aroma.

2. Fat cake: Fat cake is widely distributed in the north and south of the vast area, and is the traditional food of the Han nationality. It is made by steaming glutinous rice, which has a clear and fragrant taste and is a popular cake food.

Among them, the "Longyou Hair Cake" is a non-heritage project with unique production technology, and the hair cakes in Yueyang, Huizhou and other places have their own characteristics.

3. Rice cake: Rice cake has a long history and is one of the traditional snacks with Chinese characteristics. Rice cake is steamed with sticky rice or rice flour, easy to process, resistant to storage, and has a variety of eating methods, which has a certain similarity with the current rice cake, and this rice cake has been discovered in the Han Dynasty.

So it's very popular with the public.

4, Beijing pea yellow: Pea yellow is a palace snack, and it is said that the Queen Mother of the West likes to eat it the most, so it is even more valuable for such publicity. However, the color of the pea yellow is not completely natural, and the peas are not so yellow when cooked. The price of this pea yellow is amazing.

5. Mung bean cake: Mung bean cake is one of the famous Han specialty pastries. Mung bean cake according to the taste of the south and north, the north is the Beijing style production without adding any oil, although the entrance is soft, but there is no oily feeling, the mung bean cake in the south has a bit of your feeling, because in order not to let the cake body become loose, southerners will add grease to make them stick together.

Chinese pastries are now in a vast market and have become a popular choice in the market.

Purple sweet potato balls.

Purple sweet potato is rich in fiber, which can promote intestinal peristalsis, clean up toxic substances in the human body and excrete them from the body, and keep the stool smooth. Moderate consumption by children can effectively prevent constipation.

Ingredients: 150g glutinous rice flour, 1 purple potato, appropriate amount of oil and soybean flour.

Method: 1. Put glutinous rice flour and sugar into a bowl, put an appropriate amount of warm boiled water and mix well, put a little cooking oil, and knead into a smooth dough.

2. After the purple potatoes are steamed, remove the skin of the purple potatoes and puree the purple potatoes with a spoon.

3. Shape the dough into small pieces, flatten them into a circle, put a small spoon of purple potatoes in the middle, wrap the purple potatoes, and roll them into round balls.

4. Wipe some cooking oil on the plate, arrange the purple sweet potato balls, and put them in the steamer to steam for 20 minutes.

5. Put it in the soybean flour and roll it while it is hot, let it cool and serve.

Honey glutinous rice lotus.

Lotus root contains mucus protein and dietary fiber, which has a certain spleen and antidiarrheal effect, can increase appetite, promote digestion, appetizing and other effects, but because lotus root is cold and cool, it should be eaten in moderation.

Ingredients: 2 lotus roots, 100g round glutinous rice, rock sugar.

Production: 1Soak the glutinous rice in water for three hours.

2.Wash and peel the lotus root and cut more than 2 cm from one end.

3.Put the lotus root in the bottle, put a small funnel in the lotus root hole, take the rice, put the rice, and keep inserting the rice down with a bamboo stick. Fill it all up, close the cut lotus root in its original seal, and fix it with a toothpick.

4.Put the filled lotus root into the pressure cooker, add brown sugar, rock sugar, and red dates at the same time, mix it with water to submerge the lotus root, and simmer for 40 minutes.

5.Thicken with the water in which the glutinous rice lotus root is boiled. Take out the boiled glutinous rice lotus root and cut it into pieces and put it on a plate, and pour the sauce on top of the lotus root.

1. Prepare the ingredients, use wheat flour for pastries, that is, low-gluten flour, and prepare butter, milk, powdered sugar, aluminum-free baking powder, salt and eggs.

2. Pour baking powder, salt and powdered sugar into the flour and mix well, the butter does not need to be softened, cut into small particles and pour it in.

3. Rub all the ingredients by hand and knead them into a coarse corn kernel state.

4. Pour in the milk and egg mixture and knead into a non-sticky dough. An egg is about 50 grams, and the rest is left for the surface to be smeared.

5. Sprinkle some dry flour on the board, roll out the dough into a thin sheet with a thickness of two millimeters, find a bottle cap to press out a round dough sheet, and if there is a mold, you can also press out different shapes.

6. Brush the pressed dough sheet with a layer of egg wash, start to preheat the oven, and preheat 170 for 10 minutes.

7. Put it in the middle of the oven, bake for 20 minutes, pay attention to the coloring, if you want to bake out the color to look good, you can open the oven halfway and cover the oven with a layer of tin foil to block part of the heat.

Ingredients: 1000 grams of flour, 150 grams of peanut oil, 10 grams of salt, 350 grams of warm water.

Process flow: warm water and dough --- rubbing strips--- squeezing down (more than 10 minutes) - forming --- mature.

Characteristics: clear layer, golden color, loose but not scattered, flexible rosin.

Note: When folding, the layers should be even, the rolling force should be appropriate, and the heat should be appropriate when ripening.

Ingredients: 500 grams of flour, a vegetarian ham sausage, a little vegetables, an appropriate amount of salt, 5 grams of baking powder, 8 grams of yeast.

Process flow: warm water and dough --- trapping--- rolling--- forming --- mature.

Characteristics: charred on the outside and tender on the inside, fragrant in taste, strong in wheat fragrance.

Note: Be sure to pancake face down when panning.

A soft and glutinous small snack method, the color is bright, the skin is round and rolling, soft and glutinous, the filling is sweet and smooth, take a bite, the faint coconut fragrance melts in the mouth, the more you chew, the more delicious. The method is very simple, mix the glutinous rice flour with pumpkin puree and knead well, then wrap the bean paste filling, and wrap it with grated coconut after steaming on the fire, which is particularly trouble-free.

How to make it.

Step 1: Prepare the ingredients. 300 grams of glutinous rice flour, 200 grams of pumpkin, appropriate amount of red bean paste, appropriate amount of minced coconut.

Step 2: Peel and chop the pumpkin into pieces.

Step 3: Place the pumpkin in the steamer and steam until it can be easily pierced with chopsticks.

Step 4: Puree the steamed pumpkin with a small spoon and let it cool for later use.

Step 5: Put the pumpkin puree into the glutinous rice flour bowl.

Step 6: Knead into a smooth dough.

Step 7: Roll the dough into long strips and cut into small, evenly sized pieces.

Step 8: Take a small dough, knead well and flatten it. Then put a little bean paste filling in the middle, step 9: close the dough and roll it into a ball.

Step 11: Put the steaming tray into the steamer or steamer, and steam for about 10 minutes until it is ripe.

42 simple ways to make dim sum:

1. [Milky banana custard] Ingredients: 1 banana, 100ml milk, 1 egg. Method:

1. Peel the banana and puree it with a spoon. 2. Knock the eggs into a bowl and beat and stir well. 3. Add mashed banana and milk to the egg mixture and mix well.

4. Add water to the steamer and bring to a boil, then put the prepared banana egg milk into the pot and steam it over medium heat. 2. [Make your own banana cake] Preparation materials: banana, a little flour, an egg, a small amount of milk, a little sugar, a little salt, and a small spoon of oil (can be saved).

Puree the banana and mix with all the ingredients. Method: 1. Mix the ingredients into cake batter; 2. Put a little oil in a frying pan, pour the banana paste into the pan and fry over low heat; 3. After frying one side until fragrant, turn over and continue frying.

Super simple Oh three, [celery leaf omelet] 1, celery leaves picked, washed and chopped; 2. Put it in a large bowl, add flour, add eggs and sugar, and mix into a paste; 3. Heat a frying pan and put a little oil; 4. Add the batter, fry until slightly yellow; 5. Fry the reverse side until slightly yellow; 6. Put it on the cutting board and cut it and put it on a plate. 4. [Ham Tomato Cheese Egg Roll] 1. Beat the eggs into egg liquid, mix well with salt, shred the ham sausage, shred the cheese slices, wash and peel the tomatoes and cut them into small cubes; 2. Heat the oil into the shredded ham, stir-fry the diced tomatoes, stir-fry until soft, and then put out; 3. Heat the pan over medium-low heat and add the egg mixture, and then rotate the pot to form an egg cake; 4. When the bottom of the egg cake is just solidified and the surface is not solidified, spread the fried ham, tomato and cheese shreds, and immediately roll it into a roll with a spatula. 5. [Apple Omelet] Ingredients:

2 apples, 4 eggs, 100 ml of fresh milk, 25 grams of sugar, appropriate amount of salad oil; Method: 1. Beat the eggs, add fresh milk and sugar and stir; 2. Remove the core of the apple and cut it into flower slices; 3. Heat the pan, add oil, then pour the egg mixture into the pan and fry over low heat; 4. Spread the apple slices on the omelet, wait for the bottom to cook, then flip and fry, then put on a plate. 6. [DIY egg yolk pumpkin] 1. Peel the pumpkin and remove the seeds, and cut into long strips; 2. Put some salt in the boiling water, boil the pumpkin strips, and remove the water; 3. Pour a little oil into the pot, add the salted egg yolk, push and stir clockwise with the back of the spatula, and the oil temperature should not be too hot; 4. After the egg yolk is fried, pour the filtered pumpkin strips into it and stir-fry so that the pumpkin strips are evenly dipped in salted egg yolks; 5. Finally, remove from the pot and put on a plate, sprinkle a little coriander to garnish.

7. [French Chocolate Toast] [Ingredients]: 2 slices of white toast, 200cc fresh milk, 2 eggs, 1 tablespoon caster sugar, 2 tablespoons cream, a few drops of vanilla extract, an appropriate amount of chocolate sauce, an appropriate amount of creamer, and an appropriate amount of crushed chocolate.

1.Low-fat oat tarts.

What baking whites are most afraid of is to send it away. What whole eggs are whipped, egg whites are whipped, wet bubbles, dry foams. It's just a spell. This low-fat and low-calorie oatmeal egg tart does not need to be whipped, stirred, and mixed, and the healthy, delicious and low-fat egg tart is immediately available!

2 red velvet mille-feuille.

If there's one cake with the most texture, it's red velvet. The texture like velvet fabric is high-end and vibrant. The production of such a beautiful cake is very simple, and even the lead needs an oven, a good pan can easily get it!

In the afternoon of early autumn, with a cup of steaming black tea, it is a small blessing in ordinary life!

3 waffles. The crispy checkered puff pastry, the milky aroma that comes to the nose, bite into it, charred on the outside and tender on the inside. Whether it's a variety of fresh fruits, nuts, or maple cream ice cream, the versatile waffles will go with it.

Simple and fast, let's DIY your sweet afternoon tea!

4 Bear Hugging Almond Cookies.

For many friends who have just started to bake, at the beginning of learning, the most contact should be biscuit making. First, it is easy to learn, and secondly, there are not many ingredients required, and the operation process is simple. Learn this crispy and cute little biscuit, and the next star in the circle of friends will be you!

5 dates, whole wheat scones.

The Scone Cake is a must-have snack for traditional English afternoon tea. It is also one of the easiest baked treats. Scones are very easy to make, you don't need to beat the eggs to beat the butter, you knead the flour and butter, and mix and bake the milk and egg liquid, and the tempting scones are so shiny!

Banana milk pudding.

Babies need plenty of calcium to help them grow and develop, and bananas are served with a soft and smooth pudding that is easy to eat and can be used as a snack after a meal.

Ingredients: 50 grams of bananas, 2 grams of jelly powder, 150cc of formula milk (standard bubble method).

Method: 1. Peel the banana and cut it into small cubes for later use.

2. Add the jelly powder to the formula milk and mix well, heat it over low heat until the jelly powder is completely dissolved and filtered, and then pour it into the model.

3. When the pudding liquid is semi-solidified, put the diced banana into it, and after it is completely cooled, it can be eaten.

Glutinous rice seaweed rolls.

Glutinous rice is rich in protein and vitamins, and regular consumption of glutinous rice can warm the stomach and spleen, and at the same time, it can also have symptoms such as night sweats and excessive urination. It has the saltiness of seaweed, and it tastes like a multi-layered taste.

Ingredients: 400g flour, 1 fresh corn, 100g glutinous rice

Method:1Soak the glutinous rice for 2 hours in advanceWash the soaked glutinous rice and drain the water.

2.Wash the carrots, cut them into cubes, and wash the glutinous rice. Soak for 2 hours, drain and steam, add salt, chicken essence, fresh corn kernels, vegetable oil, pepper, carrot grains and mix well to make glutinous rice filling.

3.Take the roasted seaweed slices and lay them flat, spread the glutinous rice filling, and roll them into a cylindrical shape.

4.Roll out the fermented dough into long slices, put on the seaweed glutinous rice roll, roll it up, steam it in the basket after it is ready, and take it out and cut it into sections.