www.hg559q.com [Reproduced] Pasta production training materials

[Reproduced] Pasta production training materials

Source: Time: 2020-01-09 03:37:48

Millennium Tongzhou vitality north stream

Ingredients: 500 grams of flour, 290 grams of water, (warm water in winter)
Crisps: 100 grams of oil, 100 grams of flour, cooked.
Fillings: sugar, cooked flour, sesame, soybean oil.
1. Wake dough with synthetic water for 20 minutes.
2. Put the oil in the pan and heat it up. Add flour and fry until brown-red.
3, the dough rod into 1 cm thick rectangular slices, and then spread the fried pastry evenly on the dough, rolled into a cylindrical agent, the two sides of the mouth fold in half, the flattened closing, the rod into a 2 cm thick disc , Sinking, fold-wrapping method, the rod is made into a 4 cm thick cake blank, and the wide oil pan can be burned until golden yellow.
Eight and Liuhe Noodles
A. 250 grams of flour, 100 grams of cornmeal, 50 grams of millet noodles, and 50 grams of soybean noodles. B, baking material: 4 grams of powder, 4 grams of yeast, 1 gram of improver. C. 10 grams of sugar, 1 gram of cyclamate, 500 grams of water. Method: 1. Put powder B into dry powder, 2. Put powder C into the pot to dissolve, then slowly pour material A into the pot, stir into a paste, and proof for 30 minutes. 3. Pour it into a pan with a spoon, bake it at 160 degrees, cover it, and see yellow and shape at the end of 4 minutes. Turn it over and turn it into yellow. There are 30 finished products, which are soft and waxy with comprehensive nutritional content. Nine, alum fritters AB 160-180 degrees
Ingredients: 500 grams of flour, 7 grams of salt, 2.5 grams of baking soda, and 1 egg.
Ingredients B: 500 grams of flour, 7 grams of salt, 10 grams of baking powder, 10 grams of sugar, and 300 grams of water
Practice: Same as practice for You Tiao 1 Note: Material B can be cut on the surface case, and you can fry the fried You Tiao with water.
Note: Oil temperature identification:
1 to 0 degrees, 2 to 30 degrees, 3 to 60 degrees, 4 to 90 degrees, 50 to 120 degrees, 60 to 150 degrees, 70 to 180 degrees, 80 to 210 degrees, 9 to 240 degrees, and 10 to mature to the ignition point .
1-2% and 10% oil temperature is not valuable, 3-5 becomes warm oil, 5-7 becomes hot oil, 7-9 becomes Wang oil.
Ten, fried dough sticks
Raw materials: 10 pounds of flour, 2.7 pounds of alum, 3.2 pounds of alkali, 1.2 pounds of salt, about 6 pounds of cold water, and 2.5 pounds of fried oil.
Practice: 1000 grams of flour, 27 grams of alum, 32 grams of alkali, 10 grams of salt, 600 grams of cold water.
1. Put the alum alkali salt into the basin, add a small amount of cold water and mash the particles with a wooden hammer. After the research, add the remaining cold water, stir and pour into the flour, stir into a surface shuttle, and use a little cold water with your hands to make it strong. Cover the dough with oilcloth and proof for 30 minutes to 1 hour.
2. Hold both hands into fists, evenly pierce once, and then fold the dough on all sides and cover with linoleum for 1 hour.
3. Repeat the procedure of 2 and wake up 6-9 hours twice (13 hours in winter).
4. Put the dough on the case, spread out into a 5 cm thick square, cut the surface into 9 cm wide strips, stretch it with a walking stick or beer bottle rod into 9 cm thick strips, and chop into 3 cm Wide pasta, two pasta together, use chopsticks or forefinger to press down in the middle of the pasta, pinch the ends with both hands to make a 40 cm deep fry, and fry while turning the fritters with chopsticks to expand , Fry until brown-red sees the line on all sides, square at both ends. Note: There are about 10-12 groups of 1 kg of flour, and the amount of alkali in winter is slightly reduced.
Eleven, spring cake
Ingredients: 500 grams of flour, 3 grams of salt, 80 grams of lard, and 250 grams of boiling water.
1. Spread the flour on the dough, add salt and oil to the boiling water, and pour it on the flour. Push the dry flour with your hands to drive the warm flour. After several times of watering, push the flour into a shuttle and knead the dough. Let cool and knead for 20 minutes.
2. Rub the strips and scoop them into 24 liquid preparations. Spread a layer of floating powder and sweep away the floating surface. The two surface oils are combined together and the rods are formed into 20 cm thin slices. 3. Dry and blanch with simmering heat. The middle part is swelled with air. Open the middle and stack it into a triangular cover (soften) at 190 degrees.
Twelve, soft twist
Ingredients: 500 grams of flour, 5 grams of yeast, 2 grams of modifier, 1 egg, 5 grams of baking powder, 240 grams of water, 50 grams of sugar, 1 gram of cyclamate, and 20 grams of oil.
1. Spread baking powder into the flour, stir well, chop the nest, and put all the ingredients together to form a dough. Wake up for 5 minutes in summer and 15 minutes in winter.
2. Take 24 doses, take two doses and rub them into 750 cm strips, and push hard. After you close your hands, rub the strips in the opposite direction, then divide the strip into three equal parts, fold back two thirds, and leave the rest Fold one-third of it upward, twist it into the shape of a rope, turn into a hemp peanut blank, wake up again for 10 minutes, and see that it is brown to red after seeing Peng Fa.
Thirteen, sugar crisp twist
Ingredients: 500 grams of flour, 1 egg, 150 grams of sugar, and 110 grams of water.
1. Open the chop nest and mix it with the other ingredients into the noodle nest to form a dough.
2. Roll the dough into 3.3 cm strips, start from one end, brush with a layer of oil, and wake up for 30 minutes.
3, thin the strips, scoop into 13 cm long, scoop well brush, wake up.
4. Take a strip of 70 cm long strips, twist 20 cm long, 6 pieces of hemp peanut blank.
Fourteen, hemp
Ingredients: 250g of glutinous rice flour (glutinous rice flour), 100g of sugar, 150g of warm water, and 1g of baking powder.
Practice: and dough, wake up. Stuffing: sugar. Garnish, sesame, fried, cold oil.
Fifteen, laugh
Ingredients: 500 grams of flour, 125 grams of sugar, 50 grams of eggs, 60 grams of caramel (honey), 5 grams of baking soda, 50 grams of soybean oil, 100 grams of water, decoration, sesame. Practice: 1. Fold the dough and noodles for 5 minutes, (belonging to crispy dough). 2. Use a face stick to form a 1.5 cm piece, cut into a 1.5 cm square, sieve to remove the floating surface, and wake up for 5 minutes. 3. Mix the sesame seeds with a small amount of water and roll the dough in a sesame dish. 4, fry 120-150 degrees, oil temperature from low to high (warm after opening). Note: The blank can be covered with plastic film on the top and bottom. Sixteen, bamboo sticks
Leather: 100 grams of flour, 20 grams of large oil, and 50 grams of water. Blanks: 440 grams of flour, 140 grams of sugar, 40 grams of soybean oil, 180 grams of eggs, 40 grams of caramel (honey), 3.5 grams of baking soda, and 5 grams of water.
1. Wake with leather for 20 minutes.
2. Stacking method with blank (don't let the tension).
3. The billet rod is 1.5 cm thick, and the size of the billet is the same as that of the billet. The billet is brushed with water and the billet is mixed together. Then the brush is divided into three equal parts and then brushed together. Sprinkle with flour and cut 8 cm strips.
4. Sieve out dry powder and fry at 170-190 degrees.
Seventeen, burning wheat
Ingredients: 500 grams of flour, 250 grams of boiling water, (75 grams of starch for paving)
Stuffing: 250 grams of minced meat, spring onion, soy sauce, salt, monosodium glutamate, ginger, pepper noodles, cooked oil, sesame oil.
1. Hot noodles. 2. Disperse the wafer into uniform pleats like lotus leaves with the walking scoop.
3. Hold the stuffing edge on the skin together and put it back on the drawer.
4. Steam for 8 minutes. The order of filling: Put the meat filling in the pot, add ginger, pepper noodles, salt, sesame oil, monosodium glutamate, cooking wine and stir well, then add the soy sauce in portions, add soybean oil, and finally add water in portions to stir to make it sticky. Shape, and then put green onions.
Ingredients: 500 grams of flour, 5 grams of salt, 2 egg whites, 270 grams of water, 100 grams of starch (paved)
Stuffing: 250 grams of pork stuffing (plum meat, three fats, seven leans), 5 grams of salt, 3 grams of MSG, and pepper noodles.
Soup: salt, monosodium glutamate, shrimp skin, chicken soup, laver, sesame oil, coriander.
1. Egg water surface-blending method,
2. Use hand-rolling method, roll 1 cm thick, make leather 8 cm square,
3. Hold ten skins with your left hand, use chopsticks to beat the meat filling on one corner of the skin, roll the chopsticks inward, pull back halfway to push forward, and spread the skin in the shape of a cat ear with your left thumb.
4. Boil in water for 5 minutes and remove into a soup bowl.
Nineteen, one, beef dumplings
raw material:
300 grams of dumpling skin, 250 grams of beef, 30 grams of fat, 150 grams of shallots, 10 grams of minced garlic, a little sesame oil, 1 tsp of salt, 1 tsp of chicken flour, 1 tbsp of rice wine, a little too white powder, a little pepper.
1. Mince the beef and fatty meat; wash the shallots, drain the water and cut into pieces for later use.
2. Take a large container and mix the beef and seasoning together in method 1. Cover it with a freshness mold and put it in the refrigerator for about 20 minutes. 3. Take out the pickled beef filling in method 2 and add the beef and other materials in method 1 and stir together and beat until the meat filling is sticky and becomes the beef filling.
4. Take a piece of dumpling skin, put a proper amount of beef filling in the middle 3, fold the upper and lower skins in half, and then fold the patterns in sequence at the interface to make it more tight. Repeat this until the material is used up. .
5. Heat a pot of water to boil until boiling, add a little extra sesame oil, and then add the beef dumplings wrapped in method 4 and cook for about 5-6 minutes until the water boils again.
6. Add a measuring cup of water to the 5th pot. After the water is boiling, remove the beef dumplings.
Twenty, chives box
raw material:
500 grams of flour, 250 grams of boiling water filling: 500 grams of chives, 1 egg, 50 grams of noodles, salt, monosodium glutamate, shrimp skin, cooked soybean oil, pepper noodles.
Method: 1. Hot noodles, 2. Filling, salt, put in noodles and scrambled eggs to cool, then mix the ingredients and seasonings.
Twenty-one, Lama cake
Ingredients: 250 grams of eggs (4), 125 grams of marshmallow, 115 grams of water, 200 grams of low-gluten flour, and 2 grams of baking powder.
Method: Divided eggs, also known as paring
1. The egg whites are beaten clockwise with an egg puller, and they are agitated from slow to fast, turning over and not flowing after the beat.
2. Add the sugar bars into the noodles and stir in the egg yolk until the sugar melts and becomes white.
3. Pour the egg foam into the beaten egg yolk, stir gently, then add the water again to completely absorb, and then add the flour to the noodles. 4. It can be steamed or roasted. Open the pot for 7-8 minutes. Principle: It belongs to the physical change of the fermented dough, and the air breaks into the egg white.
Twenty-two, Xiao Long Tang Bao
Ingredients: 500 grams of flour, 280 grams of water, a little alkali. Stuffing: 500 grams of pork stuffing, one fat chicken (weighing about 1250 grams), 250 grams of 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 white sugar, and onion and ginger . Process: skin making, stuffing, freezing practices: 1. Wash the skin, wash the meat, clean the chicken with the viscera, and blanch them with boiling water. Add an appropriate amount of water to the pot, and place the chicken, skin, and pork in Put another spring onion in the pot, pat the pine ginger pieces, boil over high heat, remove the froth, simmer on medium and low heat, remove the original soup, filter the chicken bones and dice the pork, dice the pork (don't cut the pork skin) Stir back to the original soup and boil, simmer, remove the foam, add salt, soy sauce, cooking wine, monosodium glutamate, pepper, green onion, ginger, and sugar to adjust the taste, pour into the basin to cool, and put in the refrigerator to freeze. 2. Wake the dough for 30 minutes for 30 minutes, simmer 30-35 pieces, roll 23 grams each, and stir the frozen filling again. Punch the center of the left hand into the crest-like wrinkles. After pinching, Just fold your head and put it in the drawer. 3. Steam on high heat for 5-6 minutes. Features Thin and juicy skin, strong and delicious. Production characteristics: When cooking the skin soup, the skin of the meat should be soft, and the chicken and pork should not be too rotten. The seasoning soup should be filtered and then put. The skin should be thin and uniform, and the mouth should be tight. It should not be steamed. Twenty-three, noodles
Ingredients: 500 grams of flour, 5 grams of salt, 300 grams of water, 2.6 grams of ramen
1. Stick the noodles with water, rub the strips, fold into three folds several times, and wake up for 30 minutes. 2. Slide the dough, knead the dough into strips, shake the upper and lower flails at the two ends of the hand, and then buckle and draw, so that the dough is twisted into a twist. Repeat until the dough is smooth and tough. 3. Put the slipped noodles on the case of spreading the dry flour, slamming and shaking vigorously, and the two ends are jointed to one side. Repeated seven times, 108 dry powders are placed on the left, the left index finger and the right thumb. Quickly cut into the pot and cook, remove into the chicken soup bowl (add alkali continuously)
24. Ramen
raw material:
500 grams of high-gluten flour, 5 grams of salt, 2.6 grams of ash, 300 grams of cold water, winter. 2 500 grams of high-gluten flour, 5 grams of salt, 2.6 grams of ash, 300 grams of cold water, 2.5 grams of alkali, summer.
4 kg each for rind, grass, wood, and meat, red, buckwheat, pepper, aniseed, anise, cumin, half each, cinnamon, orange peel, 4 small pieces, 250 g cloves, ginger 500g each of dried ginger, 3 small slices of paeonia, 6 ginkgo, 7 orange peels, 15 grams of fragrant leaves, 3 hand spoons of Shannai, onion, ginger, sugar, cumin, 20 kg of water, butter or large oil .
Put more than ten pounds of flour, add salt, ash, and alkali into the water, add it to the flour and form a ball. Cover the stainless steel chopping board with a plastic film and wake up for 20 minutes. 1 gram stick of dried powder into a pot (boiling water) for 3 minutes, remove it into a soup bowl, and place coriander, sliced meat, and mustard on top. Note: 1. Pull 108 times 7 times, garden strips, leek leaves, long whiskers, triangular edges. 2, 500 grams of a dose of 300 grams.
25. Dandan noodles
Seasoning: hemp sauce, aged vinegar, fragrant vinegar, vinegar essence, chicken essence, salt, monosodium glutamate, mustard, sugar. Oil beans, cucumbers, coriander, savory soy sauce, bags of soy sauce, garlic.
Ingredients: Dandan noodle, Liangpi, beef tendon noodle
Twenty-six, cold noodles:
Nande seasoning, salt, monosodium glutamate, chicken essence, rice wine, manhole, garlic, oyster sauce, savory old soy sauce and raw soy sauce, chopped green onions, vinegar, meat, sesame oil, spicy oil, sugar.
Ingredients: rice noodles, rapeseed, bean sprouts.
Twenty-seven, lotus leaf fried rice
Ingredients: lotus leaf, purple cabbage, cabbage, bean sprouts, celery, carrots, lettuce, shallots, sandwiches, nutritional fertilizer. Jujube sausage, sausage, shrimp, bacon, Nande seasoning, beef flavor
28. Cumin Beef
Beef sauce, beef powder, cumin powder, pepper powder, beef flavor, mustard, herbs, tender meat powder. Seasoning: old soy sauce, cumin, chicken essence, salt, fine chili powder, MSG, Nande seasoning, pepper.
29. Egg Custard
Ingredients: 2 eggs, 200 grams of warm water, a little salt and oil.
1. Put the eggs in an iron bowl and stir. Add salt water and stir. Skim the oil slick.
2. Steam up to medium heat for 6 minutes after the fire is high, and deflate for 1-2 times.
3. Steam up to medium heat for 6 minutes after the fire is up, and deflate for 1-2 times.
Thirty, Huangqiao
From the Internet: Huangqiao sesame can be made sweet and salty. At present, there are more than ten kinds of stuffing for Huangqiao sesame cakes: regular radish, shrimp, sugar bean paste, kumquat, etc. At most, 48 kinds can be made. The scones are also getting smaller and smaller, one bite each, so that you can taste more kinds of fillings. The scones were baked in the oven, crispy and browned, and fragrant. Very delicious. This kind of pancake is crispy on the outside, loose on the inside, and not greasy and oily, which everyone appreciates. Huangqiao sesame cake, sweet and yellow on both sides, with sesame seeds inserted and crisp. It is made with pastry and noodles, filled with stuffing, baked in a barrel oven, crispy and browned, crispy on the outside, loose on the inside, fragrant, and oily and not greasy.
It looks delicious and mouth-watering. So I found the prescription (Love and Freedom) on the Internet, and started to do it. The first time I did n’t know it, I carefully followed the procedure step by step. I did n’t expect it was really good and delicious. Oh, I made a copy of the "Huang Qiao Shao Pan", but it was just as delicious.
Huangqiao sesame seed ingredients:
Dough materials: 250 grams of flour, 2.5 grams of yeast, 2.5 grams of baking powder, and 120 grams of water.
Filling: I like it, it can be sweet or savory. I made the pork with green onion.
Soft crisp ingredients: 60 grams of oil and 100 grams of flour, mix together and mix well.
Sugar water raw material: 10 grams of sugar added with a little hot water and diluted.
1. Put the dough ingredients together and knead. Knead the soft crisp ingredients. Mix the pork stuffing.
⒉ Let the kneaded dough stand for a while.
揉 Knead the dough until it is smooth and knead into long strips.
⒋ Divide the strip into small pieces.
5. Then rub into small strips.
6, flatten the bar, roll out a long film.
7, after applying soft crisp, roll from top to bottom.
8Flaten the dough into a round crust.
9, rest for a while after filling the filling
10. Press the small balls with fillings into small biscuits, brush with sugar water on the surface, pat sesame seeds, and drain them into the baking dish.
11, into the preheated 220-degree oven, the middle layer, heat up and down, 20 minutes.
Layers of pie crusts, full of meat.
Thirty-one, layers of crispy chewing gum --- crispy wife cake
I've always liked pastry, and I like the crispy wife cake. Information Reference Network
Wife Cake (Fangzi Reference Network)
Material; oily skin material: medium powder 200 g vegetable oil 60 g sugar 40 g water 100 g
Puff pastry material: 60 grams of vegetable oil
Filling material: glutinous rice flour 120 g sugar 120 g water 180 g salad oil 60 g cooked sesame 40 g youpi
Filling: sugar, water, salad oil, put in low heat and cook until water turns saccharified, turn off fire, add glutinous rice flour and sesame and mix well. This is a good filling, which will be sticky. Let it freeze for 30 minutes.
1. Knead the oil skin and pastry separately and round them. Let stand for 15 minutes
2. Make 15 small doses of oil peel and pastry, each equal
3. Squeeze the small oily dough into a portion of pastry. After wrapping everything, put it on the panel and relax for a while
4. After wrapping, roll it into an oval shape with a rolling pin. Pay attention to rolling from the middle along one axis.
5. Roll up and let it sit for a while.
6. Roll out the long oval along the axis of the roll
7. Roll up to make dough. Roll out the dough or stretch it into a crust with your hands and wrap in the filling
8. Wrap the fillings so that they are not exposed
9. Gently press flat
10. Pack the wrapped cakes into a baking sheet and flatten them slightly. Make a small hole in it with a fork.
11. Brush the egg liquid on the surface, dip it in white sesame, and put it into the preheated 190 degree oven.
The baking surface is golden.
It's really crispy, with a mouthful of chewing.
Thirty-two, full mouth crispy --- Matcha bean paste
Matcha bean paste
Water and oil skin: 150 grams of flour, 35 grams of granulated sugar, 40 grams of lard, 60 grams of water
Puff pastry: 100 grams of flour, 50 grams of lard, 3 grams of matcha powder (original low powder)
Filling: Rose bean paste filling amount.
Baking: 180 degrees, middle layer, about 25 minutes
Production process:
1. Mix 150 grams of flour, 35 grams of granulated sugar, 40 grams of lard, and 60 grams of water to knead the dough. It takes a little more kneading until the dough is smooth. Mix 100 grams of medium flour, 50 grams of lard, and 3 grams of matcha powder into a pastry dough. Both doughs were left standing and relaxed for 30 minutes.
2. Squeeze the dough with your palm.
3. Put the pastry dough on the flattened dough.
4. Wrap the puff pastry with oily skin.
5. The wrapped dough closes down and flattens again with the palm of your hand.
6. Spread a thin layer of flour on the chopping board to prevent sticking, and roll the dough into a rectangle with a rolling pin.
7. Fold one end of the rolled rectangular dough sheet towards the center line.
8. Fold the other section towards the centerline as well.
9. Fold the dough at both ends and fold it in half along the center line. (It's like we usually quilt)
10. Fold the dough, turn it 90 degrees, and cross it.
11. Roll into a rectangle again with a rolling pin.
12. Repeat steps 7-9 and fold again. Fold the dough sheet and let it rest for 20 minutes.
13. Relax the dough and roll it again to form a rectangle.
14. Roll up the dough along one end of the rectangle.
15. Roll up the dough and cut into equal parts with a knife. See it, the pattern comes out
16. Cut the dough, green and white lines can be seen on the cut surface
17. Cut the dough with the side facing up, flatten it with your palm, and roll it into round slices.
18. Wrap the filling and close.
19. Put the closing side down on the baking sheet and put it in the preheated oven for baking.
20. The roasted green tea crisps are clear-cut and crispy on the mouth. Ha ha, just ate one just after it was out of the oven, it was really delicious.
Tips: 1. You can use a variety of natural food colors, pumpkin (yellow) purple potato (purple) matcha tea or green tea (green) cocoa powder (chocolate), etc.
2. The filling can be as you like.
3. There is no butter or salad oil for lard, but lard is best for shortening.
33. Scallion cakes
Main dough:
Flour: 250 grams
Warm water: 160 grams
Shallots: 1
Puff pastry:
Flour: 20 grams
Oil: 50 grams
Scallions: 3
Cassia: 1
Cumin: 1 small
Ginger: 1 small piece
Ground pepper: about 1 tsp
Salt: Moderate
Serving Size: 2 cakes
1. Heat the flour in hot water and knead until it is smooth and moist.
2. In the process of soaking noodles, prepare pastry materials, cut onions, and slice ginger;
3. Put 50 grams of oil in the pot, and then put the shallots, ginger slices, cinnamon and cumin;
4. Fry until the material is yellow, and the oil is fragrant.
5. Pour the oil into 20 grams of flour in the pastry while it is still hot, then add salt and peppercorns, and let cool. The puff pastry should be thicker and can flow down in a thin line when scooped up;
6. Wake up the dough into two halves. (You can brush the oil on the operating table first.) Roll each part into a thin dough, the thinner the better, take half of the salt and pepper pastry and spread well;
7. Sprinkle green onions evenly;
8. Fold the dough like a folding fan;
9, while lengthening, while rolling up;
10. The last plate is shaped into a round cake;
11, and then roll into a thin cake, stuff the tail of the noodles to the bottom of the noodles, and knead them (you can relax for 20 minutes before leaving the pot);
12. Brush the pan with thin oil, heat over medium-low heat, and put in the pancake;
13. Slowly fry, turn one side and fry the other side after setting
14. Finally fry until it is yellow on both sides.
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