One, three whole eggs

B, 80 grams of sugar

C, vanilla extract 1/4 teaspoons (don't keep it)

D,100g low-gluten flour

E, 2 tablespoons oil, 3 tablespoons honey (can be adjusted according to the thickness of batter)

More than a large spoon 15ml, a small spoon 5ml.

Exercise:

1. First mix A+B and heat it to about 40 degrees, and electric egg beater will send it away (that is, the standard sending state, the egg foam is thick and loose, and the fingers are hooked for about two seconds);

2. add c and continue to stir evenly (it won't take long).

3. Add oil and honey in stages (be sure to add a spoonful and mix well, then add the next spoonful. Electric egg beater can be directly used to stir at low speed) (this step is relative to the traditional sponge cake formula. I changed it. First add oil and honey, then sift the flour. Personally, I think it is easier to make wet matter uniform. In addition, because the egg liquid in front has been sent away, don't beat it for too long, just evenly)

4. Sift in low-gluten flour and mix well. If there is no glue knife, stir it by hand. Mixed like a book. Be sure to stir gently and evenly. Don't stir too much to avoid gluten. The prepared batter is thick without too much defoaming, and then pour it into a paper cup with a spoon and it is 3/4 full.

You can also add some soaked raisins for a better taste. Add raisins when the batter is poured into 1/4 height, and then continue to pour the batter to 3/4 height. So the raisins are sandwiched in the center of the cake.

5, the oven is preheated, 170 degrees, and the middle layer is baked for 20-25 minutes. Finally, you must look at the front, because the color changes quickly.

material

A: powder coating 500g (sieved) salt 1/2 tsp, that is, dry yeast 1/2 tsp, sugar 100g, 240ml water and 3 tsp white oil.

B: Double baking powder 1 spoon.

The way of doing things

1. Mix all the materials (a) and knead them into smooth dough, which can be drawn into thin sheets.

2. Cover the dough with a damp cloth and let it ferment to twice its size.

3. Sieve the cooked dough under B, and then knead the dough until it is smooth.

4. Cover with cloth and rest before plastic surgery 15 minutes. Note: this method is most suitable for general homemade production, and it is simple and effective. After adding baking powder, be sure to knead it thoroughly, otherwise the steamed buns will be steamed. Usually, steamed bread can be divided into three types according to the use of fermentation materials: old flour fermentation, wine fermentation and pure yeast fermentation. Generally, southern families use yeast fermentation to make steamed bread.

The specific operation process is as follows:

1. Take 500g of flour with guaranteed quality and put it into a basin;

2. Take 5 grams of dry yeast, melt it with 250 grams of warm water at about 30℃, and add 25 grams of white sugar to melt and stir evenly;

3. Gradually pour the dissolved and frothed yeast solution into the prepared flour, stir it evenly, and knead it repeatedly by hand to make dough with smooth surface and no sticky hands;

4. Knead the dough into long strips and cut it into more than 10 with a dough knife (each dough can be gently kneaded into a circle according to preference);

5. Proofing the dough at 35℃ ~ 40℃ for about 40 minutes until the surface is swollen, shiny and the volume is obviously increased, and it is easy to recover after being pressed by hand (generally, it is proofed at room temperature in summer, and it is proofed on the steamer of the rice cooker with gauze in winter);

6. Spread the dough on the steamer separately, cover the lid tightly, add about 1/3 hot water to the rice cooker at the same time, turn on the power supply and heat until the water boils and start counting;

7.20 minutes later, turn off the power supply, pause for 2 minutes, uncover the lid of the rice cooker, and you will see the chubby steamed buns. The advantages of pure yeast fermentation method are simple and time-saving, and steamed bread has the unique flavor of yeast.

Huajuan mantou

Ingredients: 500g flour, 0/5g oil/kloc-,50g onion, and proper amount of salt.

Exercise:

(1) Add water to flour and flour fertilizer to make dough, add alkaline water after fermentation and knead evenly;

② Cut onion into fine powder, add salt and oil and mix well. Rub the dough into embryo, roll it into rectangular pieces, brush it with oil, sprinkle with chopped green onion and roll it up; Steam in a cage for a quarter of an hour.

Spaghetti with egg yolk

Ingredients (4 persons): 400g spaghetti (a variety name of spaghetti is hard to buy in Chinese mainland, so you can find the same variety to replace it, here it is solid noodles), 3 eggs, bacon 100g (actually, it is processed mutton, which can be replaced by mutton), garlic, 2 scoops of milkshake, 2 scoops of dried grq cheese powder and 2 scoops of dried Pecoflno.

Preparation time: 15 minutes. Cooking time: 15 minutes.

1. Cut the bacon into small diced meat, then fry it in an oil pan with a clove of crushed garlic without adding any seasoning until the diced bacon becomes crisp;

2. Put the pot with water on the fire, add a little salt after the water boils, and then add noodles to cook;

3. Pour the eggs into a small bowl, add milkshake and cheese, enough pepper and salt, and beat well;

4. Cook the noodles until they are soft and hard, then pour them into a small bowl filled with eggs while they are hot, stir them quickly, add the prepared bacon diced meat and juice, and serve after stirring evenly.

Spicy macaroni

Ingredients (4 persons): 400g BUCGrini noodles,150g bacon,150g dry PeCONnoRomono cheese powder, 400g diced tomatoes, an onion, red pepper, broth, salt and pepper.

Preparation time: 15 minutes. Cooking time: 15 minutes.

1. Cut the bacon into even pieces and fry it directly in the pot without any seasoning. Pay attention to the medium heat and keep stirring until the oil in the meat slices is completely melted;

2. Put the sliced onion into the pot, stir-fry until fragrant, and then add the tomato pieces and a small piece of pepper. Add salt and pepper and cook for 35 minutes on medium heat. In the cooking process, you should constantly add broth (the type of broth can be determined according to your own taste);

3. Put a pot full of water on the fire, add salt after the water is boiled, put the noodles into a small pot after cooking, mix well with the prepared sauce, and then add goat cheese powder to eat.

Dough and assorted vegetable soup

Ingredients: flour, chopped green onion, tomato, egg, white pepper, salt, chicken essence and boiled water.

Exercise:

Put a proper amount of flour into the container, then let the water flow slightly at the faucet, and then flow into the basin, and pay with chopsticks while stirring until it is appropriate. Must be mushy, but thick, chopsticks can be picked up and brushed. Then pour the oil into the pot and add chopped green onion and tomatoes before the oil bubbles. If there is shrimp skin, it is best to pour boiling water immediately, add salt and eggs. Rub the edge of the container with a shovel in the process of flowing, so as to cut off the surface, otherwise a large piece will come out. Hey, hey, come on. Always turn the bottom of the pot with a shovel, and then add the chicken essence and white pepper when it is cooked. Remember to put some soy sauce, not too much. If you like sour taste, you can add some vinegar.

Wuhan dry noodles

Ingredients: vermicelli

Accessories: coriander and platycodon grandiflorum

Seasoning: sesame paste, sesame, vinegar, soy sauce, chicken essence, salt, sesame oil and chopped green onion.

Exercise:

1. Cook vermicelli with boiling water until it is 80% cooked, sprinkle with a little peanut oil, mix well and let it cool;

2. Put the dried noodles into a colander, scald them with hot water, put them into a vessel, add sesame sauce, salt, soy sauce, chicken essence, vinegar, sesame oil, sesame seeds and chopped green onion, and mix well. Put platycodon grandiflorum and coriander on the noodles.

Features: soft fragrance, hot and dry, slightly sour and slightly spicy.

Japanese seafood fried noodles

Materials:

80g of fish, 30g of green pepper, 20g of onion, onion 10g, mushroom 10g, garlic 1g, shrimp 30g, mullet 30g, a little salad oil, a little soy sauce and a little salt, and pasta 120g.

Exercise:

1. Slice fish, green peppers, onions, shallots and mullet, slice mushrooms and chop garlic. Boil the noodles in hot water for 10 minute, and control the moisture.

2. Add salad oil, fish, shrimp and mullet to the wok, add green pepper, onion, onion, mushrooms and garlic, stir fry until fragrant, add noodles and stir fry, and pour in soy sauce and salt to serve.

Tomato noodles

Ingredients: tomatoes, onions, soy sauce, salt, noodles, water, about 4 bowls.

Exercise:

1. Stir-fry tomatoes and onions in a frying pan.

2. Add soy sauce, water, salt and sugar and cook for about 30 minutes.

Noodles are cooked with tomato soup.