How to make a trowel, how to make a good trowel, and how to make a delicious trowel

Ingredients: All-purpose flour: 1000 grams.

500ml of warm water

3 teaspoons baking powder.

The practice of steamed buns.

Pour the baking powder into warm water, stir to mix and let it sit for about 10 minutes.

Put the flour in a basin, dig a small hole in the middle of the flour, gradually add the mixture of baking powder and warm water and stir the flour until it is flocculent.

Knead the dough, sprinkle a thin layer of dry flour on the basin, put the kneaded dough in a basin, cover it with a damp cloth, and place it in a warm place (about 30 degrees) to ferment.

After about 1 hour, the dough is twice the size, grab a piece of dough by hand, the internal tissue is honeycomb-shaped, and the proofing is complete.

Knead the dough vigorously on the cutting board for about 10 minutes until smooth, and try to make the dough as blister-free as possible.

Roll the kneaded dough into a cylinder and cut it into small pieces in equal portions with a knife.

Arrange the cut dough into a circle.

If you don't like round shapes, you can cut them up and tidy them up a little to make a square knife-cut steamed bun.

Add an appropriate amount of cold water to the steamer, spread a wet drawer cloth or oiled paper in the steamer, and place the sorted steamed buns on the drawer cloth with a certain interval in between.

Cover and steam the pot with cold water for about 30 minutes, turn off the heat when the time is up, but do not open the lid immediately, and open the lid again after a few minutes.

Tips: All-purpose flour: the protein content is the most common flour on the market, suitable for making all kinds of home-cooked pasta, noodles and cakes; The shape of the steamed bun is not formal, it can be made into a circle, or it can be directly square, of course, if there is a baby at home, you can also use your imagination to pinch the shape of various animals; Steamed in a pot with cold water, so that the steamed bread can be heated slowly and evenly, so that it is more fluffy and soft; The steaming time is usually about 30 minutes.

Of course, it should also be determined according to the size of the steamed bun, if you want to steam the Jumbo type of extra large, you need to extend the steaming time appropriately; After steaming, remember not to open the lid immediately, otherwise the steamed bread will suddenly encounter cold air, which may cause the steamed bread to collapse; Judging that the steamed bun is raw and cooked, gently press it with your hand, and it can be restored, that is, it is steamed; You can make healthy whole-wheat steamed bread with whole-wheat flour, or mix some soba noodles to increase the crude fiber.

Custard steamed buns.

Ingredients: 140 grams of sweet potato starch.

20 grams of cake flour.

Milk powder 25 grams.

Sugar 35 grams.

1 egg (50 grams).

Baking powder 3 grams.

The practice of custard trowels.

Add the sugar to the eggs and beat well with a whisk.

Sweet potato starch, low-gluten flour, milk powder, baking powder, mix together, mix well, sieve and then add egg liquid.

Use a rubber spatula to stir in an irregular direction to form a flocculent.

Once mixed, knead into a dough.

Take a small dough and knead it into small strips, divide it into small portions, and then knead it into a round ball slightly larger than a soybean.

Place in a greased paper baking tray with a slight separation between each grain.

Bake at 180 degrees for about 12 minutes. Bring to light yellow surface.

Tips: It may be that one egg is not enough, and it can be increased as appropriate. Place the trowels in the baking tray at intervals as they will swell when baking. Finally, if you don't have enough time, don't rush to take it out, put it in the oven for 3 minutes before taking it out.

1. Sweet and sour head. 2o00 grams of roots, 500 grams of brown sugar, 150 grams of rock sugar, 1500 grams of vinegar. Wash the head, cut off the head and tail, and cool and dry the water.

Sprinkle salt at a rate of 5%, put it in a basin, cover it with plastic wrap and marinate for two to three days, turning occasionally during this period to make it evenly salted. Pour the prepared brown sugar into the vinegar and boil over low heat, stirring constantly to avoid sticking to the pot. The marinated head is dried in the sun and cooled, the cooled head is put into the jar, poured into the boiled sugar solution, added rock sugar, covered with a lid, and can be eaten after ten days!

2. Chilled salad. 500 grams of roots, a little salt, a spoonful of sesame oil, and a spoonful of chopped pepper. Soak the scallion in water for a few minutes, cut off the roots, peel off a thin layer of skin on the outside, and wash. Cut into slices, add a small amount of salt, a spoonful of chopped pepper, a little sesame oil, mix well, and you can do it.

3. Stir-fried bacon. 300 grams of bacon, 200 grams of bacon, appropriate amount of dried chili, appropriate amount of soy sauce, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence. Remove the green leaves from the head of the crow, leave the rhizome, and cut the oblique slices.

Slice the bacon after cleaning, add a little water and cook for a while, remove and drain. Heat the oil in the pot, stir-fry the dried chili peppers until fragrant, stir-fry the head to bring out the fragrance, add the bacon, adjust the soy sauce, light soy sauce, salt, and chicken essence and stir-fry well.

How to make a good land scallion to eat1. 400g of scallion, 5g of chili powder, accessories: 10g of vegetable oil, 5g of salt, 1 spoon of light soy sauce, a little dark soy sauce, and a little old monosodium glutamate.

2. Remove the head and tail of the scallion and peel off the outer layer.

3. Heat the pan with cold oil, and don't add more oil to the scallion and fry over high heat.

4. With such a spatula, frying scallion and chili pepper is the most convenient.

5. Press the scallion with the back of a spatula while frying to press out the scallion juice.

6. Add salt so that the scallion is easy to soften and taste. Add the paprika. Add light soy sauce, dark soy sauce and monosodium glutamate.

7. The whole process is on high fire, and the scallion can be turned into a thread.

1. Ingredients: 400g of scallion, 5g of chili powder, auxiliary materials: 10g of vegetable oil, 5g of salt, 1 spoon of light soy sauce, a little dark soy sauce, a little monosodium glutamate.

2. Prepare the ingredients. Remove the head and tail of the scallion and peel off the outer layer.

3. Heat the pan with cold oil, and don't add more oil to the scallion and fry over high heat.

4. With such a spatula, frying scallion and chili pepper is the most convenient.

5. Press the scallion with the back of a spatula while frying to press out the scallion juice.

6. Add salt so that the scallion is easy to soften and taste. Add the paprika. Add light soy sauce, dark soy sauce and monosodium glutamate.

7. The whole process is on high fire, and the scallion can be turned into a thread.