Today, parents and office workers recommend 5 types of quick breakfasts, mainly rich in nutrition and simple in making. Let’s take a look together below!
Peppers, salt Sesame Changfeicake
1, 400 grams of flour, half of it is used to burn the noodles with 130 grams of boiling water, and the other half is used to mix the noodles with 130 grams of cold water, stir into flocs, add 10 grams of cooking oil, and then knead it into a medium soft and hard smooth dough, cover it with a lid and wake it up for ten minutes.
2. Prepare a small handful of chopped green onions, flatten the dough with your hands, divide it into four parts, knead each portion into a ball, then flatten it with your hands, then roll it into a slightly thinner dough sheet with a rolling pin, brush a layer of cooking oil evenly on the surface, fry the crushed sesame seeds in advance, sprinkle evenly on the dough sheet, and then add chopped green onion. Spread evenly and roll it up from bottom to top. Try and beat a few times while stretching, then roll up from one end, press the end at the bottom, and gently press it with your hands.
3, electric baking pan preheat and brush oil. Then roll the prepared cake embryo into a round cake with a rolling pin. Bake it in medium heat for two minutes, and bake it into two sides golden yellow. Just press it and it will be elastic. The pretzels and sesame and scallion pancakes made in this way have a crispy crust. Friends who like to eat pancakes can save them and try them another day.
Yam Cake
1. Prepare two iron sticks to peel the yam, cut it into thin slices, and steam it in cold water. Steam over high heat for 15 minutes, peel a yellow-hearted sweet potato and purple potato, cut it into diced, and put it on a plate.
2, yam has been steamed. Take it out and let it cool, beat it into four eggs, pour it into a cooking machine, beat it into yam paste, pour it into a large bowl, add 4 grams of yeast , 30 grams of white sugar, stir until the yeast dissolves, add 300 grams of plain flour in batches, stir into a delicate, sticky, granular batter, cover it with plastic wrap and seal it, and place it aside to ferment until it is twice the size of the original.
3. Prepare 20 grams of raisins and 20 grams of red dates, wash them, remove the date pits, chop them together with the raisins, and put them on a plate to set aside.
4. Then prepare a mold, spread a piece of oil paper, and apply cooking oil around it to prevent adhesion. All the surfaces have fermented. Then stir with chopsticks to exhaust, add sweet potatoes and purple potato diced potatoes and evenly pour into the mold. The surface has been tidyed up. Cover the lid and ferment it for 20 minutes. Sprinkle the raisins and red dates evenly on the surface.
5. Steam in a pot with cold water. Cover the lid and steam over high heat for 40 minutes. Turn off the heat and simmer for five minutes. Press with your hands to quickly rebound, which means it is already cooked. Take it out and let it cool, turn it down and remove it, and then cut it into small pieces. The very delicious yam cake is ready. It is soft, chewy, delicious and does not cause heat. It is very suitable for the elderly and children. Let's try it, especially suitable for autumn and winter.
Egg Breakfast Cake
1. Add a spoonful of corn flour, a spoonful of ordinary flour, and a small spoonful of sugar to the bowl. If you like sweetness, add more. About 3 grams of yeast, beat in an egg, a box of pure milk, and then stir evenly with chopsticks to make it thicker. If the pancake is fluffy but not soft, add about 50 grams of warm water and mix it into a yogurt state. Cover with plastic wrap and wake up for 30 minutes.
2. There are enough small bubbles in the batter. Heat the oil in the pot and pour it out, then use kitchen paper to dry the oil. If there is a non-stick pan at home, don’t add oil, just bake it directly. Pour a spoonful of batter into the pot and automatically form it, and bake it on medium-low heat throughout the whole process. When even bubbles appear on it, turn over and fry until it bulges, and it will mature in about 20 seconds.
3. As long as the temperature and time are controlled, you can produce beautiful colors. The cakes baked in this way are very soft and fluffy, and the internal tissue is also very good. Both the elderly and children like to eat them.
Brown Sugar Mara Cake
1. Pour 100 grams of brown sugar into a bowl to increase the flavor and salt value, and add 20 grams of white sugar to make the taste sweeter. Add 350 ml of hot water to melt the sugar. Stir constantly until the brown sugar is melted, and let it stand aside and wait until room temperature.
2. Pour 240 grams of plain flour into the bowl, and then add 180 grams of tapioca starch to make the taste more flexible. Cassava starch is an indispensable ingredient for mara cake .Add 5 grams of pasta with high sugar resistant yeast and high sugar content. It is recommended to use high sugar resistant yeast to ferment and stir evenly. Pour in the cooled brown sugar water in two times, stir evenly each time, stir in one direction, so that the flour is gluten and has a more vigorous taste. Finally, lift the batter into a delicate, silky shape and is very sticky. Cover with plastic wrap and ferment until twice the size.
3. Add 1 gram baking soda in the bowl, and add 5 gram aluminum-free baking powder . Soaked large powder is a fast fermentation agent that can prevent the maraca cake from being fermented through secondary fermentation. Add a little water to the bowl and stir well.
4. The batter has been fermented. Pour in the prepared soaked powder and baking soda and stir well. Add 20 grams of cooking oil to increase the smoothness of the mara cake, and it will not be hard when cooled. Stir more until the batter is evenly colored and the pores inside are basically discharged. Take a layer of oil around a mold, pour the batter from a high place and shake it a few times, shake out large bubbles, and let it sit aside for five minutes.
5. Boil the water, put the mold in the cage, steam over high heat for ten minutes, then turn to medium heat for 20 minutes, turn off the heat and simmer for two minutes to prevent the finished product from shrinking and collapsing when it is cold. Wait until it is completely cooled before cutting into small pieces. The brown sugar mara cake is ready. It is vigorous and vigorous, especially fluffy, delicious and not greasy.
sour soup dumplings
1. Start kneading, add ordinary flour to the basin, stir with a small amount of warm water, stir into a floc, knead into a large dough, and wake the dough for 20 minutes.
2. What I want to make today is a dumpling with cabbage and pork stuffing. Prepare some cabbage leaves and put them into a basin. Add two spoonfuls of salt to the basin and stir evenly. Put the water in the cabbage aside to kill the water, then soak the onion and ginger water, cut some green onion, ginger, a pinched star anise, pepper, and add boiling water to soak for a while.
3. Prepare the fresh front leg meat to grind into meat filling, pour it into a basin. After the cabbage is exposed to moisture, squeeze out the water with both hands. Do not pour out the squeezed cabbage water, and use it later. Then pour the squeezed cabbage water into the meat filling basin in batches and stir evenly with chopsticks. Then add salt, a spoonful of thirteen spices, pepper, chicken essence, light soy sauce, a small amount of soy sauce, and oyster sauce to stir evenly. Then add onion and ginger water to the basin in batches and stir, then pour the cabbage into the meat filling basin, add chopped green onion, then pour two spoons of hot oil and stir evenly. The dumpling filling of cabbage and pork is prepared and set aside for later use.
4. After the dough is awake, knead the dough smoothly. Knead it into a strip of uniform thickness, cut it into equal small dough, then roll it into dumpling skin, and start pinching the dumplings.
5. Let’s make a simple sour soup. Add a small amount of oil to the pot. After the oil is heated, add chopped green onion and stir-fry. Then pour in more aged vinegar and to stir-fry out the aroma. Add some light soy sauce, stir more water in and stir. After the water boils, add salt, stir the chicken essence well and turn off the heat, and the sour soup is ready.
6. After the water in the pot brings boiling, add dumplings and cook them. Add a spoonful of salt to the pot to prevent the dumplings from sticking. Cook the dumplings with meat filling for about four to five. Add chopped green onion, coriander, seaweed, shrimp, two spoonfuls of oil and spicy , sour soup. Pour the dumplings into a bowl and the sour soup dumplings are ready.
Hello everyone, I am #Qiuzi Food Diary#. I share home-cooked food recipes with you every day. Thank you for your attention and likes. Welcome to comment below to leave a comment!
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