Flour and what stir together delicious

Put the eggs and milk together in the flour, stir, put less milk, put more eggs, stir well, put sugar and salt according to personal taste You can also put some vegetable juice in the flour

Pumpkin, made into pumpkin pie, which is available in many hotels, as well as corn flour and tortillas. You can also add eggs to these 2.

Eggs, flour mixed with eggs and fried in oil, and some chopped green onions.

Eggs add tenderness to the texture.

Put corn flour on it, it tastes very fragrant

It depends on the ratio of the three: if there is more white flour and a little starch, add light salt water.

If you mix it into a harder dough, you can make noodles and cook them to eat; If it is a little softer, you can make dumpling wrappers and eat dumplings with filling; If the three are stirred with chopsticks, put it for 20 minutes, then add water and stir it into a paste in one direction, pour it down with a spoon to form a line, don't use a stainless steel plate, brush it, put it in a pot of boiling water, pour an appropriate amount of batter and shake it well, cover the pot and steam it for 2 minutes to bubble, take it out and put it on top of the cold water, brush the oil on the top of the dough and take it out and put it on the cutting board, and it becomes a cold skin.

1. The speed of the mixer is appropriate: the speed of the mixer has a great impact on the time of mixing and gluten expansion, the time for rapid mixing of the dough is fast, the time to complete is short, and the nature of the dough after mixing is better;

2. Appropriate amount of moisture: the amount of moisture will affect the softness and hardness of the dough, such as less moisture will shorten the rolling time of the dough, and the particles of flour will not be fully hydrated, resulting in the brittle nature of gluten.

3. Appropriate temperature: the dough temperature is low, and the time required to roll up is shorter, and the expansion time should be extended; If the temperature is high, the time required to roll up is longer, if the temperature exceeds the standard too much, the dough will lose good stretch and elasticity, and the expansion stage cannot be reached after rolling, so that the dough becomes crisp and wet, and it also has a great impact on the quality of the bread.

Rice flour is the same as wheat flour, and it is even more nutritious and delicious. You can take an appropriate amount of rice flour and add a little fresh yeast powder (see its instructions for use) add water and mix it to thin the shed skin, and after it is good, ferment for about 1-3 hours, the season time of low temperature should be a little longer, after the noodles are made like a steamer bag, rub it with your hands hard, pat it into a round flat shape like a basin, and then put it in the cage drawer and steam it for 30 minutes, cut it into slices with a knife after steaming, it can be eaten, the natural rice is fragrant and tastes excellent, and it can also be sliced and fried to eat, which is better than steamed bread.

Soak the rice noodles in a little water, do not leave the rice noodles and eggs with bubbles, wait for the water to boil, pour in boiling water, and become a rice batter after a few minutes of boiling, if there is fragrant rice noodles or sesame noodles mixed in, the taste is better.

If you steam the steamed buns yourself, you can use warm water, chopped green onions, peppercorn noodles, and a little salt to mix the rice noodles and make them into thin cakes, and make the noodles into thin cakes.

Factors influencing stirring.

1. Mixer speed.

The speed of the mixer has a great influence on the time of mixing and gluten expansion, the fast mixing dough rolls up time, the time to reach completion is short, and the properties of the dough after mixing are better. If you mix slowly, it takes longer to roll up, while the dough takes longer to reach the finish stage. If the flour with extra strong gluten is stirred at a slow speed, the gluten will not be able to reach the stage of completion, and the flour with slightly worse gluten should be avoided at high speed when stirring to avoid interrupting the gluten.

2. Moisture. The amount of moisture will affect the softness and hardness of the dough, such as less moisture will shorten the rolling time of the dough, and the particles of flour can not be fully hydrated, resulting in the nature of gluten is brittle, and it is easy to make the gluten break soon after the expansion, and the gluten can no longer be fully expanded, so the quality of the bread made is poor. On the contrary, if there is too much moisture, it will prolong the roll-up time, and once the roll-up stage is reached, it is easy to cause gluten breaks, so be especially careful at this time. In addition, the water absorption of flour also directly affects the addition of water, so it is necessary to grasp the water absorption of flour.

3. Temperature. The dough temperature is low and the rolling time is shorter, and the extension time should be extended; If the temperature is high, it will take longer to roll up. If the temperature exceeds the standard too much, the dough will lose its good stretch and elasticity, and it will not be able to reach the expansion stage after rolling, making the dough crispy and wet, which will also have a great impact on the quality of the bread.

4。The amount of dough stirred.

When mixing the dough, the energy of the mixer also has a certain load capacity, too little and too much will affect the mixing time, in principle, the dough is not less than one-third of the specified amount and not more than the specified amount of the principle.

5。The impact of the formulation.

Wrap 500 grams of flour with 50 60 warm water, put 2 refined salt, knead thoroughly, and let the dough rise for 30 minutes to start the operation. Putting salt in the noodles will not only increase gluten, but the dumplings out of the pot will not stick to the skin.

Roll out 500 grams of flour and 35 40 warm water, put 2 refined salt and a small amount of edible alkali, and let the noodles rise for 30 minutes. This will not only increase the strength of the gluten, but also have a smooth taste and is not easy to break.

Steamed steamed bread noodles 500 grams of flour plus about 50 warm water, put yeast 1, add a small amount of sugar, fully knead and put in a warm place to fully rise, so that the steamed steamed bread is soft and fragrant.

500 grams of flour and 50 60 warm water, let the dough rest for 20 minutes and then knead it, the effect is excellent.

It's super easy to try it if you have the conditions at home.

If you want to make a good dough that is soft and elastic, first of all, use warm water to mix the dough water.

Dig a hole in the flour and pour an appropriate amount of warm water (about 1 3) to slowly mix the surrounding flour with the water.

Then, look at the flexibility of the dough, if it is sticky, you need to add some dry flour, if it is easy to crack, you need to add some warm water.