How to make homemade pastries? How to make pastries?

Salt and pepper peach crisp. Peach cake is one of the main pastry snacks in Sichuan-style pastry. It is characterized by being sweet and delicious, crispy and slaggy. Generally, peach crisps are sweet, but because a small amount of refined salt is added to the salt and pepper peach crisps, the finished product has a slightly salty taste in the sweetness.

Recipe: 2500 grams of extra flour.

1250 grams of sugar.

1250 grams of lard or sesame oil.

5 eggs. 20 grams of refined salt.

15 grams of baking soda.

Stinky powder 10 grams <>

Preparation: 1) Put the sugar, refined salt, baking soda and stinky powder into a basin, knock in the eggs, and stir well? The machine stirs for 5 minutes, and kneades by hand for 10 minutes until it is loose, then puts in the lard, continues to stir until the lard and other raw materials are melted, and then the flour is added and mixed evenly into a crispy and fluffy dough.

2) Roll the dough into long strips and cut it into thick and uniform slices with a knife? Or put the dough into the mold and press it into round, oval or rectangular slices, that is, into a peach crisp green blank.

3) Put the peach crisp in a baking dish? Bake in a 160 180 oven for about 8 minutes at 3 cm between the top and bottom baking trays, until the surface of the peach crisp is golden brown and has natural cracks.

History and classification.

Pastries have a long history of making in our country, exquisite craftsmanship, and the raw materials used in various places are different, the taste is different, so many schools have been formed, including Beijing-style, Suzhou-style, Cantonese, Fujian-style, Chao-style, Yang-style, Ningshao-style, Sichuan-style and so on. Although Sichuan-style pastries are not well-known in these genres, they have unique ingredients and unique flavors, and they are self-contained. Sichuan-style pastries are mainly divided into the following categories:

1) Cakes and dim sums: such as gourd cake, osmanthus cake, mung bean cake, Hechuan peach slices, etc.;

2) Grilled and fried dim sum: such as anchovy cake, longan cake, dragon and phoenix cake, sesame cake, peach cake, crystal dumplings, etc.; <>

3) Deep-fried potted dim sum: such as rice candy, silk candy, white hibiscus crisp, Saqima, etc.; 4) Miscellaneous sugars: such as peanut candy, peanut sticky, fish skin peanuts, etc.

In recent years, with the widespread application of Western-style pastries in China, Sichuan-style pastries have also been affected by its processing technology. For example, at present, most Sichuan-style pastries are cooked by baking the raw materials in the oven.

Due to the wide variety of pastries and the complexity of the production process, and the author cannot make a comprehensive introduction here, therefore, as a beginner in pastry making, only by carefully mastering the most important aspects of pastry making, such as pastry formula, molding, cooking, etc., can we start to make pastries. Special attention should be paid here to the recipe of the pastry. Because the recipe of pastries is not well mastered, it is difficult to meet the quality requirements of the finished products, let alone mass production.

Yam pancakes are coated with miso for seasoning, and the natural and healthy "seasoning" makes the baby eat appetizing and healthy! Yam thickens the mucosa of the small intestine and increases the activity of digestive enzymes in the small intestine. Yam also has the ability to improve the conditions of low stomach acid, indigestion, stomach congestion and bloating, and easy to eat bad stomach.

Yam can be used as both a staple food and a snack.

Soft pastries are made in this way and are simple to make.

Salty bread: The dough is baked in the oven and served on a plate, soft and salty.

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 child is amazing, who could afford it at that time!

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.

Ingredients. 1 box of yogurt.

Flour 150 grams.

2 eggs.

Powdered sugar to taste.

Water: Appropriate amount.

Method steps.

The first step is to find a clean large bowl, wash it, and put about 150 grams of flour into the large bowl first.

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The second step is to prepare the ingredients, in fact, this should be the first step, hehe. Prepare a box of yogurt, two eggs, a pair of scissors, flour and a large bowl.

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In the third step, the eggs are cracked into the flour. Because I eat it myself, I use grass eggs. Of course, you can also put three.

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In the fourth step, use scissors to cut the yogurt and squeeze all the yogurt into the flour. As shown in the figure below.

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The fifth step is to put an appropriate amount of powdered sugar, because the powdered sugar is relatively fine and easy to dissolve, of course, you can also put white sugar or honey.

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Step 6: Use chopsticks to stir all the ingredients in the bowl together. In the process of stirring, if you feel that the material is a little thick, you can add some water in an appropriate amount, otherwise it will not be easy to make later. Then leave for 10 minutes.

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Step 7: Set up the electric cake stall, brush with oil, and adjust to the [Baking Flatbread] mode for heating. After heating, use a small spoon to place the stirred ingredients in the electric cake stall, as shown in the picture below.

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Step 8, after setting, close the lid to heat, you can open the lid halfway, turn the yogurt cake over, and continue to heat until it is heated.

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Step 9: Remove from the pot and serve on a plate. It is very delicious with soy milk or porridge.

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Donkey rolling practice.

Ingredients: glutinous rice flour, red bean paste, soybean flour, vegetable oil.

Method: 1. Add an appropriate amount of glutinous rice flour, add warm water (it is advisable not to burn your hands) 2. Knead the glutinous rice flour into a dough and knead it as many times as possible.

3. Put a little vegetable oil in the plate, in order not to stick to the plate after steaming, in fact, it will stick when you put it, but the effect is better.

4. Put the dough on a plate, flatten it, and steam it in the pot for 20 minutes.

5. At this time, you can fry the soybean flour and pour the soybean flour into the pan.

6. Stir-fry over low heat until light brown with bean flavor.

7. Fry the soybean flour, sieve it and let it cool on the cutting board. After steaming, take out the dough and pour it over the soybean noodles.

8. Cover the dough with plastic wrap and roll it out into thin dough sheets.

9. Spread red bean paste on the rolled dough sheet.

10. Roll it up from one side to the inside, change the volume to roll it tightly, roll it into a long round strip, and cut it into small pieces with a quick knife!

Step 1: Prepare 200g of sago, 25g of sugar, 200g of red dates, appropriate amount of flour, we can only buy white sago here, I heard that there are other colors of sago in some places, if you can buy it, you can spare half of each.

Step 2: Remove the core of the jujube, here is a trick to share with you the pitting, which is convenient and does not waste the jujube meat, that is, pat the jujube with a knife a little harder, and then the core can be easily removed without jujube meat.

Step 3: Tear the pitted red dates a little and put them on a plate in a pot of boiling water to steam.

Step 4: Beat the prepared sago into powder with a machine, you can use a wall breaker, you can also use a juice machine, in short, you can think of a way to grind the sago into powder.

Step 5: Today I am going to make two colors of pastries, so I got carrot juice and spinach juice, if you don't want to be so troublesome, you can also use water to make primary color pastries. After my sago was powdered, it was divided into two portions.

Step 6: After the jujube is steamed, take it out and let it cool, then put it in a juice cup, add an appropriate amount of water, and beat it into jujube puree.

Step 7: After the jujube paste is beaten, filter it again, the purpose of filtering is to remove the jujube skin, so that the taste is better.

Step 8: Add an appropriate amount of flour to the beaten jujube puree, stir well, stir well, stir well and set aside.

Step 9: Divide the sugar we have prepared into two parts, pour them into two parts of sago flour, pour the prepared carrot juice and spinach juice into two parts of sago flour, add slowly, stirring as you go.

Step 10: Knead two servings of sago flour with carrot juice and spinach juice into a dough.

Step 11: Prepare a layer of plastic wrap, put the dough on it and roll out into rectangular slices, then add the red date puree.

Step 12: After the jujube puree is laid, roll it up and cut it into evenly sized pieces with a knife.

Step 13: After all is done, the plate can not be overlapped, and a larger flat bottom plate can be prepared.

Step 14: Boil water in a pot, put the sago and red date cake in, cover the pot, and steam on high heat for about 12 minutes until transparent.

Step 15: Alright, get out of the pot! This awesome sago red date cake is ready, friends who like it try it, soft and glutinous sweet, very delicious, very Q bomb!