How to make ghee, how to make ghee

Method: 1. A large strip of unsalted cream;

2. Dissolve the cream by heating it without stirring;

3. After all are dissolved, turn off the heat and wipe off the white foam floating on the surface;

4. There will be a phenomenon of upper and lower stratification, the clear upper layer is anhydrous cream, and the lower layer is whey;

5. Use a spoon to remove the anhydrous cream on the top layer to another glass bottle for preservation, and put it in the refrigerator for refrigeration after cooling;

6. Homemade ghee is finished, and it can be taken out of the refrigerator when you need to use it.

Ghee is the essence of Tibetan food, and the plateau people cannot do without it. Ghee is a kind of dairy product similar to butter, which is a fat extracted from cow's milk and goat's milk. The people in Tibetan areas like to eat ghee from yaks.

Yak ghee produced in summer and autumn has a bright yellow color, sweet taste and excellent taste, while the winter one is pale yellow. Sheep ghee is white, and its luster and nutritional value are not as good as beef ghee, and the taste is inferior to beef ghee. Ghee moistens the stomach and intestines, warms the spleen, contains a variety of vitamins, and has high nutritional value.

In Tibetan areas with a relatively simple food structure, it can supplement the needs of the human body in many aspects. The versatility and versatility of ghee in Tibetan areas is unbelievable unless you see it yourself.

The ghee you are referring to should be strictly called "shortening". Its role is self-evident.

Because ordinary people rarely use this kind of oil, cakes and bakeries will be widely used, so it is difficult to buy in the mass market. I don't know what city you're in, ask the people in the cake shop and their suppliers will have this kind of product.

There are many types of shortening, and the uses are not very different. There are those who process confectionery, those who make bread and cakes, and those who make cream muffins.

There is no other substitute for shortening, except when making butter cakes and pizza bases, you can use butter or vegetable butter (macherin), which is not layered and will not be shortened.

Ingredients for shallots: 500 grams of fat, 500 grams of shallots.

Preparation of shallots ghee.

Step 1: Remove the shallots and wash them and dry them.

Step 2: Then mince the minced pieces.

Step 3: Cut the fat and fry it in the pan.

Step 4: Fry it so that you can remove the oil residue.

Step 5: You can put some salt and monosodium glutamate on the oil residue and mix it evenly, which is very good to eat as a snack.

Step 6: Fry the chopped green onions, stirring from time to time to avoid burning.

Step 7: Fry until golden brown.

Step 8: Then bottle, cook noodles, wontons, and dumplings and put a little fragrant.

Ingredients for shallots: 500 grams of fat, 500 grams of shallots.

Preparation of shallots ghee.

1. Remove the shallots, wash them and dry them.

2. Then finely chop.

3. Cut the fat and fry it in the pan.

4. Fry it so that you can remove the oil residue.

5. Oil residue can be mixed with some salt, monosodium glutamate, and eaten as a snack, which is very good.

6. Fry the chopped green onions, stirring from time to time to avoid burning.

7. Fry it until golden brown.

8. Then bottle, boil noodles, wontons, and dumplings and put a little fragrant.

1.Milk or goat's milk is warmed up slightly and then poured into a specially made wooden barrel with a long-handled piston, known as "Jialuo" in Tibetan. The piston is slightly smaller than the inner wall of the barrel and can move up and down freely;

2.After the milk is poured into the wooden barrel, it is stirred up and down nearly 1,000 times with "Jialuo", and the oil and water in the milk are separated by themselves, and the oil floats on it, and it is taken out by hand and poured into an oval-shaped or rectangular leather bag, and after cooling, it becomes lumpy ghee. The ghee made from cow's milk is yellow, and the ghee made from goat's milk is white;

3.Once the ghee is made, it can be stored and ready to be eaten or shipped**. The water left over after ghee making can be drunk or eaten as a dairy product such as "qula" (i.e. cottage cheese). In pastoral areas, milk is poured into clay pots and shaken repeatedly to make ghee.

Ghee extracted from cow and goat's milk is an indispensable daily food for every Tibetan person.

The traditional method of herdsmen refining ghee is more special: first heat the milk, then pour it into a large wooden barrel called "Xuedong" (about 4 feet high, about l feet in diameter), beat it up and down vigorously, back and forth hundreds of times, stir the oil and water apart, and a layer of lake-yellow fat floats on it, scoop it up, pour it into a leather bag, and cool it to become ghee. Generally speaking, a cow can produce four or five catties of milk per day, and five or six catties of ghee can be extracted per 100 catties of milk.

Step 1: and the dough.

Take a basin and put 600 grams of flour, 5 grams of yeast and 3 grams of salt, stir well, add an appropriate amount of warm water and noodles (you can also dissolve the yeast in warm water at about 35 degrees, let it stand for 3-5 minutes, and then use yeast water to mix the noodles), slowly add water in stages, and stir until it becomes cotton wool.

Then knead the dough into a smooth dough, put it in a warm place, cover it with a damp cloth or plastic wrap, and let it rise to twice its original size.

Step 2: Make ghee.

Method 1: Fill the pan with oil and heat until it is hot, add flour (the ratio of oil to flour is 3:1), salt and five-spice powder, stir slowly over low heat, fry the flour until it turns yellow, then turn off the heat.

Note that in this process, be sure to stir constantly with a spoon, and keep the heat low throughout the whole process to prevent the pot from sticking.

Method 2: It is also the simplest way to make puff pastry, put flour, salt, and five-spice powder into a bowl in advance, and then pour hot oil and stir well, the effect is similar to method 1.

Method 3: Without adding oil, stir-fry the peppercorns until fragrant and crush them with a rolling pin for later use. Take a bowl and add flour, then add the prepared crushed peppercorns (you can also use five-spice powder instead) and an appropriate amount of salt, add salad oil to the pot and pour it into the flour when it is hot until it is 7 hot, stir evenly with chopsticks and let it cool.

Step 3: Make the cake base.

Roll the proofed dough into long strips, divide it into small dough pieces, and roll out one dough into a round dough.

Evenly spread the puff pastry, roll it up in one direction, knead it into long strips with your hands (grab the two ends as much as possible, so that the cake is crispy and layered), and then roll it up from both ends at the same time, and then fold the 2 "plates" together, flatten, roll them into a thicker dough, and continue to wake up for 5-10 minutes for later use.

Step 4: Bake the cake.

Preheat the electric baking pan and rub some oil, put the prepared dough cake into it, bake it for about 2-3 minutes, turn it over, and the shortbread will be successful after the cake changes color and becomes lighter. Of course, you can also put the shortbread in a pan and fry it over low heat until golden brown on both sides, and the shortbread is ready.

The method is as follows: 1. The ratio of flour to lard is 1:1, so just do it according to this;

2. Put the oil in the flour and rub it by hand, rub it into a snowflake shape, and then rub it repeatedly, knead all the oil and flour together, and finally knead it into a ball, isn't it very simple? Take a look at the picture!

01 Homemade puff pastry steps: Heat and melt the pork in a pot until it is 7 hot; Add spices and salt to the flour; Stir the flour slowly with chopsticks until it is delicate and sticky, and then cool and ready to use.

Puff pastry is an essential ingredient for making many desserts such as shortbread and biscuits, and the taste is softer and crispy when added to puff pastry. The way to make puff pastry is very simple, you can make it yourself at home, and you can make delicious puff pastry by paying attention to the ratio of ingredients.

Homemade puff pastry steps:

Ingredients: 200 grams of cake flour, 200 grams of lard, 10 grams of spices, 10 grams of salt.

1. First heat and melt the pork in a pot, burn it to 7 hot, insert it into the oil with chopsticks, and a large number of small bubbles can be generated nearby.

2. Add spices and salt to the flour, heat the lard and pour it directly into the flour, pay attention to the oil temperature is too high.

3. Slowly stir the flour with chopsticks until it is delicate and viscous, and then it can be used after cooling.

Tips: The ratio of ingredients to make puff pastry is very important, generally the ratio of flour, oil, spices, and salt is 100:100:

5:5 is the most suitable, the best way to make puff pastry is to use animal fat such as lard, its taste and texture is better, you can also add some rapeseed oil and other vegetable oils to mix, if you don't like to eat salty and fragrant puff pastry, you can also add sugar or honey to taste.