Recommend 5 kinds of breakfast cake recipes, all of which are classic, learn to make them at home, and they are more fragrant and affordable than buying
Family version [spiced sesame pancake]
Ingredients Required:
Plain flour ...... About 300 grams
Yeast...... 3 grams
Warm...... About 160 grams
Five-spice powder...... 1 scoop
Sugar...... 1 scoop
Salt...... 1 scoop
Vegetable oil...... Amount
Sesame...... Amount
Here's how
1/2. Put some white sugar in the ordinary flour, prepare warm water and pour the yeast to stir and melt, pour the yeast water in batches and stir it with chopsticks to form a dough flocculent, knead it into a dough, cover the dough and ferment twice as much.
3. Make puff pastry in the interval between the dough, put flour, five-spice powder and salt in a bowl, heat the oil in the pot and pour it into the bowl and stir well.
4. Knead the dough again and roll it out into a square, and spread the puff pastry evenly on the dough, or sprinkle some dry flour.
5. Roll up from one side, roll to the end edge, and pinch the edge.
6/7. Cut into small agents of uniform size, first take a small agent, pinch it at both ends, then fold it up to the middle, and then slightly tidy up the circle, and the other dough agents are still operated.
8. Brush a thin layer of water on the surface of the wrapped dough with a brush, then dip it in sesame seeds, to prevent the sesame seeds from loosening, you can gently press a few times, after dipping the sesame seeds, cover all the dough with plastic wrap and let it rise for about 10 minutes.
9. After the pan or electric baking pan is heated, the bottom of the pan should be brushed with oil, the whole process should be medium and low, both sides need to be constantly turned over, and the lid of the pot also needs to be covered halfway, so that the inside of the cake can be cooked thoroughly, and the cooked baked cake will rebound when gently pressed down with a spatula, and then it can be out of the pot.
Family Edition【Millefeuille】
Ingredients: about 300 grams of plain flour, about 3 grams of yeast powder, about 150 grams of warm water, 3-4 grams of white sugar, a little sesame seeds, a little vegetable oil, and an appropriate amount of five-spice powder.
Here's how:
1. Put some white sugar into the flour, prepare half a bowl of warm water, pour the yeast powder into the warm water and stir and melt.
2. Pour a small amount of yeast water into the flour several times, stir it with chopsticks to form a dough while pouring, and finally knead it into a dough, and then cover the lid to rise to twice the size.
3. Prepare some puff pastry when the dough is made, prepare a small bowl and put flour, salt and five-spice powder, heat the oil and pour it into the puff pastry bowl and stir well.
Fourth, knead the dough again and exhaust it, and roll it into a square dough.
5. Spread the puff pastry evenly on the rolled dough, then cut it with a knife as shown in the picture, then fold it on both sides, and finally pinch the four sides with your hands.
6. Folded layered dough cake, slightly make a round finish, then gently roll it with a rolling pin, brush the cake with a layer of water, sprinkle with sesame seeds, cover with plastic wrap, and relax the dough for about 10 minutes.
7. After the water in the steamer is boiled, steam the cake on medium and high heat for 12-15 minutes, and then open the lid 3-5 minutes after turning off the fire to prevent the cake from suddenly shrinking when it is cold.
8. After the steamed dough is taken out, it is finally seared on the pan for a while, and it can be baked until both sides are colored.
Breakfast 【Shredded potato omelette】
Potatoes are a vegetable that many children prefer and are easy to accept, it is nutritious, and it is known as the "underground apple". In addition, using potatoes to make breakfast cakes is also very anti-hunger, not only has the nutrition of vegetables, but also can be used as a staple food, you can also pair it with porridge or milk.
Ingredients: 1 potato, 3 eggs, a little flour, half a spoon of five-spice powder, 1 shallot, appropriate amount of salt, a little vegetable oil.
Here's how:
1. Peel and wash the potatoes and rub them into thin strips, then chop them a few times with a knife, otherwise the shredded potatoes are too long.
2. Put the shredded potatoes into a larger container, beat in three eggs, half a spoon of flour, a little five-spice powder, chopped shallots and salt, stir well with chopsticks, if it is too viscous, then add a little water.
3. Brush the bottom of the pan or electric baking pan with oil, scoop a spoonful of egg batter into the pan, slightly tidy up the shape and flatten the surface.
4. The whole process can be turned over by baking on medium and low heat until the surface of the cake is colored, and the two sides can be baked for 2-3 minutes.
Family version [Golden zucchini egg pie]
Family version [Golden zucchini egg pie]
Ingredients Required:
Plain flour ...... About 300 grams
Cornmeal...... About 100 grams
Sodium bicarbonate...... About 2 grams
Zucchini (zucchini) ...... Half
Egg...... 3 pcs
Scallions...... 1 root
Pepper ...... Half a scoop
Oyster sauce...... 1 scoop
Salt...... crumb
Sesame oil...... crumb
Vegetable oil...... Amount.
Here's how
1. Ordinary flour and cornmeal (ratio 3:1), put in a little baking soda, prepare boiling water and pour it into a flocculent shape from the cornmeal, stir the other half of the flour with warm water or cold water, and finally pour in some vegetable oil and knead it into a dough for about 10 minutes.
Second, the time to make the filling, wash the zucchini, cut it in half, dig out the flesh inside, rub it into a fine filament, put a little salt to cool the water.
3. Beat the eggs into a bowl and stir them up, pour in the egg liquid and fry them after the oil is hot in the pot, put them out for later use, and the eggs need to be fried into small pieces.
4. Squeeze out the soaked zucchini and put it together with the broken eggs, then add the chopped green onion, pepper, oyster sauce and sesame oil (you can also add some shrimp skin) and stir well.
5. Arrange the noodles into long strips, cut them into evenly sized dough pieces, take a dough and roll it into a thin skin with a thin side and a thick middle, put the filling to tighten the mouth, and put the pie with the filling on the board and gently flatten it with the palm of your hand.
6. Heat the pan, brush some oil on the bottom of the pan, put the stuffing in the pot, the whole process of baking must be on medium and low heat, the bottom of the cake can be baked until it changes color and turns over, and the lid can be covered during the baking period to promote the inside of the pie to be cooked thoroughly.
Family version [dough bean paste cake]
This cake is the most fragrant when eaten hot, the skin is crispy and the inside is soft. Of course, you can also eat it when it is cold, but the surface is a little soft, but it does not affect the taste, after all, it is a dough cake, and it is easy to digest.
Ingredients: 500 grams of plain flour, about 200 grams of red bean paste filling, 5 grams of yeast powder, 5 grams of white sugar, and an appropriate amount of vegetable oil.
Here's how
1. Pour the white sugar into the flour, then melt the yeast in warm water and stir it well, pour the flour into the yeast with chopsticks to stir into the dough with warm water many times, then pour in a small amount of vegetable oil and knead it into a smooth dough, cover the lid and let the dough rise to twice the size.
2. Knead the fermented dough and roll it into a square dough.
3. To make raw puff pastry, put two spoons of flour in a bowl, pour in three spoons of vegetable oil and stir well, and pour the adjusted puff pastry on the dough cake and spread it evenly.
Fourth, from one end of the fold to the other end, after folding, with a knife cut into a uniform size of the dough, take a dough as shown in the picture to roll the dough and then close the two ends, and fold the two ends in the middle compact.
5. After folding into a ball, first roll out the dough thinly and wrap it with bean paste filling, and then roll it into a slightly thinner beef tongue shape.
6. After the pan or electric baking pan is heated, brush the bottom of the pan with oil, turn over the other side after the bottom is colored, then cover the lid, slowly burn over low heat, and burn several times on both sides halfway, the inside of the dough is bulging, and the surface is pressed and rebounds quickly, then it is cooked.