Is the gray on the three whole egg and green onion finger cake blank mildew?

Generally speaking, the eggs and shallots will not be gray, if it is gray, it may be bad, and it is best not to eat it.

This is definitely ah.,If it's a long time, it's sure to become beautiful.,It's just a thing that lasts for a long time.,Don't even think about it.。

This is moldy, it is recommended not to eat it again, just throw it away to avoid food poisoning.

Yes, it may be that because of the high temperature in summer, it is easy for the finger cake to change unchanged.

1. First prepare a handful of chives, remove the white onion to make a pie, cut the rest into chopped green onions, cut it into green onions, put it in a basin after cutting, add 800g of all-purpose flour, add 4g of salt, increase gluten, stir with 480g of warm water and noodles while pouring, pour the water into the noodles and stir quickly, stir to make large noodles, grab them together, and then knead them into a dough. 2. Mix this dough into a relatively soft dough, put it in a basin and cover it with plastic wrap, let it rise for 20 minutes, and then make a puff pastry, add 100g of oil to 80g of flour, two duck egg yolks that are bubbling with oil, crush it and stir evenly, the puff pastry is done, the thin puff pastry is completed, the proofing dough is cut into 12 parts, the dough is brushed with a little oil and a good dough agent, and he is rounded, flattened, rolled thin, and rolled out into a rectangular thin dough cake, the thinner the better. 3. After relaxation, the dough is easy to roll out, and then apply the puff pastry after rolling, and then fold it evenly, flatten it slightly, and then roll it up from one end, press it slightly after rolling it to let him relax, cover the wrapped small pie crust with plastic wrap, and relax for ten minutes, the purpose is to roll it out easily for ten minutes, press the pie crust and roll it thinly, and change it on both sides when rolling, and roll it out.

4. Wrap it on the rolling pin, brush the oil into the rolled flatbread after the electric baking pan is hot, cover the lid, burn the electric baking pan around the gas, open it to see the color is beautiful, then turn it over, continue to burn, burn the electric baking pan around the gas again, open it to see that the color is very beautiful, at this time the cake is cooked, and the whole process is baked for about 3 minutes, and it is completed.

Sanquan egg and scallion finger cake with gray haven't changed? If you see something moldy, it's definitely broken and you can't eat it!

If there is gray on top of the than graying, it may be broken. So it's best not to quit.

Look at what kind of bread is made. Some noodles are slightly sour, but ordinary noodles will not have them, and the seasoning may also have a sour taste, and the taste is very strong, so it is recommended not to eat it, and it is not a lot of money. But if you eat badly, you will not only suffer sin, but also money, don't be small.

The handle of the mountain spring egg and onion fragrance is covered with dust and is gone, and it cannot be eaten, so it must not be eaten.

You look at this, if the expiration date is over, throw it away.

The three-whole egg and the green onion finger cake, if the back is not colored, is it possible that it is the spoilage?

The gray on the blank of the three-whole egg and green onion finger cake is the color of the cake, and it is mildew when stored for a long time.

Be. The reason for the small black spots that appear after the finger cake is frozen is that the finger cake has not been refrigerated at -18 degrees Celsius, and if you look closely, it may be sprinkled with black sesame seeds. Some shortening is added when making finger cakes, and if the shortening is not frozen, it will not be formed, and there is no way to fry it, or the finger cakes will not form a layer.

After mass production, it takes a long time to use, and after the thing is frozen, not only will the finger cake not be bad, but the taste will be better when it is fried again.

It is also possible that aflatoxin can not be eaten, it will be poisoned and frozen, and it should be stored for a long time, it is best not to put it for too long, not more than a month, and the finger cake has a shelf life.

The first thing that appears is that the black spots look at what you are buying, and if it is unflavored, it should be moldy and spoiled.

But if it's other flavors that you bought, things like purple potato, matcha, chives, sesame, etc., may be ingredients.

Try to choose a large manufacturer with the best quality, and if it is the best to buy, you can choose some factory store sellers.

If it's a new one, and the black one is due to the pot, not a new one, then it's possible that it's moldy.

Under normal circumstances, moldy food should never be eaten.

Moldy and mildew are more common food problems, and they are the appearance of food deterioration. Tea, bread, biscuits, yogurt and other mouldy or bulging food items will no longer be edible.

The root cause of food mold problems is the growth of microorganisms. As we all know, microorganisms have a strong ability to grow and reproduce in an environment with sufficient nutrients, water and oxygen, and the fat, protein and other components contained in food provide good nutritional conditions for the reproduction of microorganisms. When exposed to the right oxygen and moisture, microorganisms can multiply in food and release carbon dioxide gas, which can lead to mold.

Causes of mildew:

1) Food sterilization is not complete, dry food is not fully dried, etc., in the environment of trace oxygen or high humidity, microorganisms multiply, easy to lead to mold, mildew, bag expansion problems.

2) Unqualified outer packaging can make oxygen or water vapor enter the finished package, promote the reproduction of microorganisms, and lead to mold, mildew and bag expansion of food.

Precautionary measures :

1) Manufacturers should strictly control the food production process, such as the control of the moisture, oil content and other components of the food itself, or the quality control of the drying process, or the appropriate selection of heat sealing pressure, temperature and other parameters. In addition, in the storage and logistics of food, the temperature and humidity of the surrounding environment should be adjusted.

2) For the problem of outer packaging, food enterprises need a complete and professional solution, starting from the quality of the packaging materials entering the factory, effectively screening the best merchants for the enterprise, and guiding the improvement of the packaging process, so as to avoid food problems such as mold, mildew, and bag expansion caused by unqualified packaging quality.

It cannot be eaten for hygiene reasons.

Unless there is a famine to the point of starvation, tear off the corners and eat again.

Throw off the corners and can't eat the others?

Three full cards. It tastes non-greasy, tough, a little crispy on the outside, and a little green onion-flavored. And the packaging on the outside of the finger cake is gray.

The crust itself is salty.

The manufacturer's finger cake itself is salty, so almost all the spring finger cakes sold on the market are salty, and some sellers cook him and make it into the same style and taste of various flavors, and the light salty orange imitation taste of the finger cake itself is matched with the embellishment of various other flavors, so that the taste of the finger cake is more delicious and delicious. Rounded and slender.

It is best not to eat sourness, and the reason for sourness may be the wrong way to do it.

Ingredients: 500 grams of plain flour, 150 grams of boiling water, 160 grams of cold water, 50 grams of corn oil, 20 grams of lard, 3 grams of salt.

The practice of finger cakes.

1. Mix the flour and salt first, slowly pour in boiling water, stir clockwise with chopsticks to form a dough sheet while pouring, continue to slowly pour in cold water and stir well with chopsticks, then add lard and knead it into a smooth dough by hand.

2. The dough should be relatively wet and soft when kneaded, because it is basically not too sticky to the hands when lard is added.

3. Cover with plastic wrap and let rise for 30 minutes.

4. Put it on the cutting board and knead the dough round.

5. Divide into 8 equal portions, and evenly spread a layer of corn oil on each dough to prevent sticking.

6. Smear your hands with corn oil and gently press the dough into a cake shape.

7. Use a rolling pin to roll out a rectangular transparent dough, the thinner the better!

8. With the help of a dough cutting knife, slowly fold one side of the dough to the other side like a fan stack.

9. Pull the two ends of the folded noodles with your hands and gently pull them, be sure to grasp the strength and don't break them.

10. Work with both hands to slowly circle one end of the noodles until they roll into a round cake, and press the closed end under the cake.

11. After rolling, coat both sides of the dough with a layer of corn oil, and let it rest for 15 minutes.

12. Use a rolling pin to gently roll out the rolled dough into a centimeter-thick round cake.

13. Each is separated by baking paper.

14. A layer of cake and a layer of baking paper are stacked in turn.

15. Put it in a crisper and freeze it in the refrigerator, and when you want to eat it, you can take it out and fry it on both sides of a pan without thawing, sprinkle it with salt and black pepper, or you can sandwich it with fried eggs and ham.

If you can't, sour means that the food has begun to spoil; Eating it is harmful to the body; If you can't use up the finger cakes on the same day, you can use sodium dehydroacetate as a preservative, which has the effect of inhibiting the growth of bacteria and also has the effect of preserving freshness; However, the temperature should not exceed 120 degrees, because if the dehydrogenation exceeds 120 degrees, it will lose its effect; If the temperature is too high during your production process, you can choose lactic acid streptococcin to add to prevent food from spoiling, this is my many years of experience in Henan Qianzhi business and trade sales of additives, I hope to help you.

Buy some medicine and take it with the medicine and you should be fine.

If you are sour, it is best not to eat it, because the reason for the sourness may be the wrong way to do it.

The practice of finger cakes.

1. Put the salt into warm water to dissolve, then mix the dough first, mix it into a snowflake shape, spread it out and dry it for a short while, knead it into a dough when it is not hot, and then spread it out to cool it thoroughly, the dough is soft, you can drop the dough, and make the dough smooth. Grease the dough and cover with plastic wrap and let it rest for a while.

2. Grease the cutting board and roll out the dough into a rectangle.

3. Put 25 grams of flour into 50 grams of oil, mix into a puff pastry, and evenly spread it on the dough sheet.

4. Sprinkle with chopped green onions.

5. Fold the dough sheet in half and cut it with a knife, but the sides should be connected.

6. Pull the dough sheet apart, first to the left and right, and then to the upper side.

7. Combine the dough sheets together.

8. Roll up the dough sheet from one end.

9. Gently roll out into a pancake.

10. Grease the electric baking pan and make the cake golden brown.

11. Shake it with chopsticks to make a finger cake.

It is related to the temperature and decoction time. Generally speaking, fry finger cakes in a frying pan, put in 3-5 spoons of oil, and cover the bottom end, and the time period of decoction is based on the appearance of Taiwan's hand cakes. Taiwanese finger cakes are too wheat flour is not well combined, and half boiling water and half cool when kneading the dough, so the Taiwanese finger cakes made in that way are very soft.

how to steam finger cakes; Put a small amount of oil in the pan, beat in the raw eggs, add appropriate salt and fry until reserved. 2. Seasonings such as lettuce and sausages also need to be fried and reserved. 3. Then put a small amount of cold water in the pot, put the finger crust in the cage drawer, and steam for 5-6min.

4. Then take off the steamed Taiwanese finger cake, put in raw eggs, lettuce, sausages and other seasonings, sprinkle with tomato sauce and take it appropriately.

Taiwanese finger cake injury; Quick-frozen finger cake is one of the frozen foods produced by extremely fast and ultra-low temperature, this kind of storage method The outflow of water and nutrients in the food structure is relatively slow, and the storage time is longer, which is very reliable, and it is also one of the more popular foods on the market. However, the storage time of quick-frozen finger cakes should not be too long, not only will destroy the relevant ingredients in it, but also is likely to produce harmful substances such as germs, which will endanger their physical and mental health, often accompanied by abdominal pain, diarrhea and other uncomfortable conditions, it is generally recommended that the refrigerated storage time should not exceed 1 month. In addition, quick-frozen finger cakes are not suitable for excessive consumption, in order to prevent increasing gastrointestinal pressure, endangering the digestion and absorption of food, and causing poor digestion such as bloating and abdominal pain.

OK. Taiwan's finger cake is evolved from green onion cake, its delicious and delicious, crunchy taste, often fried with oily wheat vegetables, bacon meat and other foods together to decoction, and quick-frozen finger cake is currently commonly used on the market a kind of Taiwanese finger cake, with the characteristics of long storage time, when taking, it can be steamed to eat, and there will be no greater harm, this is also one of the ways to eat Taiwan's finger cake, only steamed Taiwanese finger cake is not as crispy as decoction, the taste is relatively soft and glutinous.

Generally speaking, fry the finger cake in a pan, put in 3-5 teaspoons of oil, spread the bottom, and the frying time is mainly judged according to the appearance of the finger cake. It can be steamed for a while longer.

I think that the main reason why the quick-frozen finger cakes I made are hard is that there is no hand to defrost the finger cakes, which causes the finger cakes to be very hard; I don't think you need to steam it, just defrost the finger cake and then fry it when it becomes soft.

It may be that the ratio of ingredients is problematic, and at this time you can add some shortening appropriately. Of course, it can be steamed in a pot, which can make the dough very soft.

Breakfast finger cakes.

Appropriate amount of cooking oil; a quick-frozen finger cake; Chopped green onion to taste; 1 ham (hot dog); 1 chicken fillet; three slices of lettuce; One egg.

How to prepare the materials.

First scratch the ham sausage and chicken fillet a few times, so that they can be fried in a pan, and the frying will be more thorough.

Remove the plastic wrap on both sides of the finger cake (don't throw it away, there is still a use in the back), put the finger cake into the pot, at this time also low heat, and slowly fry until you can turn it over with a spatula, and turn it over.

Then crack an egg on top of the finger cake, just like the way you make the finger cake in the outside store.

That's what it looks like when it's cooked.

Then take it out and put the material on top of it.

Wrap all the finger cakes with the paper used to grab the cakes.

Once wrapped, it's ready to eat.

Homemade super delicious banana finger cakes.

2 pieces of crust by hand; 1 banana; 1 egg; Oven 1 method: First, peel the banana and cut it into small slices for later use.

Separate the egg whites to leave the yolk and beat the yolk for later use.

Cut the crust into squares and place the banana inside.

Fold the crust of the hand-gripped crust with the banana in the hollow and press it with the head of the fork to make a serrated shape.

Spread the egg mixture evenly on the surface of the banana finger cake.

Preheat the oven for three minutes in advance, then place the finger cakes in the oven and heat at 180 degrees for 15-20 minutes.

Dangdang, the banana finger cake is delicious.