The simplest pastry method, the simplest pastry pattern to do

Pattern surface sand roll.

Ingredients: toast, taro puree, 1 egg, appropriate amount of white sesame seeds.

Method. 1.Use a rolling pin to roll out the toast slightly and top with mashed taro or pumpkin.

2.Roll up and coat the closure with egg wash, glue and set.

3.Then dip the egg wash at both ends, dip the sesame seeds and it's done.

4.Finally, the oil pan on high heat is heated until it is seven or eight minutes hot, and then it is rolled and fried until it is golden brown, and then quickly remove the filter oil and eat it while it is hot.

Tips. 1.If you can't buy taro, you can change it into bean paste, custard, sweet potato, yam, and you can also make it into a variety of fruit fillings, or you can make it into salty fillings and slices to eat, then it's not a snack or a vegetable, use your imagination.

2.This roll should be fried in high heat oil, because it is all cooked raw materials, and low heat will make the roll contain too much oil.

Catch the fruit. <>

Ingredients: flour, eggs, sugar, milk, peanut oil, yeast.

Method. 1. Dilute the yeast with warm water at about 30 degrees and let stand for 3 minutes; Add eggs, peanut oil, milk and sugar to the yeast bowl, mix and stir well with chopsticks.

2. Add the flour to the basin and stir while adding until it is all stirred into a flocculent dough piece. Then knead into a smooth dough, cover with plastic wrap and leave it in a warm place to leave. Wait until the dough has doubled in size, take it out and knead it repeatedly until there are no bubbles.

3. Roll out the dough into a uniform and thick dough, divide the diamond-shaped dough pieces, cover it with a cloth and put it in a warm place to make it eat again. When the cake is twice as thick, it feels light when you pick it up with your hands, and then you can put it in the pan.

4. Brush a thin layer of oil in the pan, **, wait for the pot to be warm, try it with your hands when it is not hot, put in the cake embryo, cover it and brand it over low heat, after one side is golden, turn it over and burn it until both sides are golden!

To make yellow steamed buns, you need flour and baking powder, brown sugar (that is, cane sugar), and appropriate eggs can be added. Then it evenly mixes with the dough and then it can be steamed.

You can go to a professional training institution to learn the technology, which is better and more comprehensive.

1.Butter and jam snacks.

Ingredient formulation. Kilograms of Fuqiang powder.

kg of butter. kilograms of sugar.

kilograms of eggs. kilograms of water.

Vanilla water in small amounts.

Jam to taste. Process.

Seasoning, dough, extrusion, baking.

How to make it: 1) Beating: Put the sugar and oil in a blender and beat it, then put the eggs into the foaming one after another, and add kilograms of water.

2) Mix the noodles: Put the noodles on the table and spread them out into a basin shape, pour the beaten ingredients into the noodles and mix evenly.

3) Extrusion: Use a cloth bag to put the flower spout, squeeze the plum blossom and other shapes. Squeeze the jam dot in the center of the noodles at the end of the jam dot.

4) Baking: Bake at about 240 degrees Celsius.

Xiao Long soup dumplings. Ingredients:

500 grams of flour, 280 grams of water, a little alkali.

Filling: 500 grams of pork filling, a fat chicken (weighing about 1250 grams), 250 grams of meat skin, 25 grams of cooking wine, 2 grams of salt, 20 grams of soy sauce, 5 grams of pepper, 5 grams of monosodium glutamate, 3 grams of sugar, appropriate amount of green onion and ginger.

Process flow: leather-making, filling, freezing.

Method: 1. Wash the skin of the meat, wash the meat, disembowel the chicken and wash the internal organs, all scald it with boiling water, add an appropriate amount of water to the pot, put the chicken, meat skin and pork into the pot, put a green onion, pat the pine ginger pieces, boil over a high fire, beat off the foam, boil over medium and low heat, boil and take out, filter the original soup, remove the chicken bones and dice, cut the pork into cubes, (the pork skin does not need to be cut) put back into the original soup and stir well on the fire to boil, remove the foam, add salt, soy sauce, cooking wine, monosodium glutamate, pepper, chopped green onion, minced ginger, sugar to adjust the taste, Pour it into a basin and let it cool, then put it in the refrigerator to freeze.

2. Wake up for 30 minutes, knead 30-35 pieces, roll out 23 grams, re-stir the frozen filling, pinch the center of the left hand to pinch the wrinkles like a cockscomb flower, pinch it tightly, pinch off the folded head, and put it in the cage drawer.

3. Steam for 5-6 minutes. Characteristics: The skin is thin and juicy, and the flavor is thick and delicious. Production features: when cooking skin soup, the meat skin should be boiled soft, chicken, pork should not be too bad, the seasoning soup is filtered and then put, the skin is thin and even, the mouth should be tight, and the steaming should not be too hot and too hot.

If you want to learn how to make pastry, it is better to go to school and have a professional teacher to guide you.

Fancy pastries.

Ingredients: 2 yellow sweet potatoes.

Yeast 7 grams.

60 grams of caster sugar.

All-purpose flour 700 grams.

6 sausages with fire feet.

170 grams of bean paste.

Fancy pastry preparation.

Two large sweet potatoes (674 grams after peeling), four corn sausages, two chicken sausages, 700 grams of flour, 60 grams of white sugar (everyone likes sweetness), 170 grams of bean paste, and 7 grams of yeast powder.

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Wash the sweet potatoes, peel them and cut them into thin slices, then steam them in a pot for 20 minutes.

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Handle the sausage while steaming the sweet potatoes.

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Stir the steamed sweet potatoes into a large container to be raised.

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Add yeast powder, sugar, and flour to the sweet potato puree (no need to add water, the sweet potato itself has water).

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Stir it well and wait for it to ferment.

When it is twice as large as it is fermented, remove it, add dry flour, and slowly knead it into a dough.

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Take one of the three parts to make 8 parts of sausage buns, cut 4 large parts of dough and 4 parts of small dough; Knead into a ball, flatten and form an oval.

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Put in the intestines and cut both sides with a knife, left and right until the dough wraps the intestines.

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Wake up the pot on cold water for 15 minutes for the second time, turn on high heat and steam, steam for 12 minutes after the water is boiled, turn off the heat, do not open the lid immediately, simmer for 3 minutes to open the lid and put it on the plate.

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Bean paste rolls: Take the last part of the dough and knead it into a dough, make it into a dough sheet and put it in the bean paste.

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Gently cut and roll the bean paste rolls with a knife, arrange the bean paste rolls and wait for them to be steamed. (Unsteamed bean paste is easy to disperse).

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Then steam the hot pot with steamed sausage buns for 10 minutes, then turn off the heat and simmer 3 separate lids and serve on a plate.

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There are three different flavors of pastry: the sausage bun is sweet and salty, the bean paste roll is sweet, and the sweet potato steamed bun is slightly sweet.

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Tip 1Sweet potatoes are still a little hot to add yeast powder, the temperature is high, the yeast powder dies, the temperature is off, and the fermentation time is long.

2.When the weather gets cold, in order to shorten the fermentation time of the noodles, you can put them in a pot of steamed sweet potatoes.

3.The pastry of the model must be proofed twice, otherwise it is not soft enough.

4.Do not open the lid immediately after turning off the heat, otherwise the pastry will become smaller and harder.