The 7-course flour recipe that you can't miss, with detailed steps included, is simple and delicious for beginners

The first course: white-flour steamed buns

Ingredients required: 1000 grams of flour, 640 grams of warm water, 5 grams of yeast, a little dry powder.

Step 1.A pack of yeast powder is 5g, I directly weighed 1000g of flour, so that you can adjust the proportion, for example, 500g of flour use half a pack of this yeast powder (yeast does not need to be put too much, there will be a strong sour taste, unless the weather is too cold)

Step 2.I am used to putting yeast powder in warm water and stirring well, and then adding the rest of the warm water, or you can put yeast in the flour and add warm water directly

Step 3.Stir with chopsticks while adding water into a flocculent, there is a small amount of dry powder at the bottom, I weighed it at this time is 1645, that is, 1000g flour + 5g yeast powder + 640g warm water, the weather humidity is different, you don't need to pour it all at once, leave a little water is not enough to add it

Step 4.Stir into the flocculent shape just now and knead it, during which no dough or water is added.

Step 5.Sprinkle a little dry powder and continue to knead until the surface is smooth.

Step 6.Place it in a warm place to ferment, where there is sunshine, the north is warm, my cloudy day, there is warm water in the pot, just put it on the top to ferment, cover a lid.

Step 7.Maybe the weather is cold, fermented for less than an hour, sometimes more than half an hour is fine, about 1.5 times the size, poke a small hole, you can take it out and prepare to make steamed buns, first knead the large dough a few more times, stick your hands on a little dry powder, knead light, there is a sense of toughness.

Step 8.Knead into a drug, form a circle, will not knead the dough into a long strip like a rolling pin, and then cut it with a knife, there is a drawer cloth on the pad, there is no drawer cloth and then steam the drawer on the oil, I also tried Ha, will not stain, put it in the pot and wake up for ten minutes or so.

Step 9: Start steaming with cold water, steam for 20 minutes, a few minutes less if you are small, and then simmer for 3 minutes.

Second course: omelette

Ingredients required: 4 eggs, 140 grams of flour, appropriate amount of chopped green onion, appropriate amount of salt, appropriate amount of water.

Step 1: Knock the eggs into a bowl and beat with salt.

Step 2.Add flour to the bowl and add water until the consistency is moderate. (Similar to the consistency of so-and-so yogurt)

Step 3.Add chopped green onion and stir well

Step 4.Rub a little oil into the pan and pour the batter into the centerStep 5.Then slowly turn the bottom of the pan at a slow speed to form a circle before the omelet is formed (the batter is too silky in this step)

Step 6.The bottom is set to turn it over, and if you like burnt flavor, you can fry it for a longer time, and when both sides are cooked, you can get out of the pot.

Third course: pretzel shortbread

Ingredients: 200 grams of flour, 160 grams of cake flour, 5 grams of salt and pepper, 100 grams of cooking oil, 30 grams of sugar.

Step 1: Make a small space in the center of the flour by hand, put in 30g of cooking oil, put one-third of the water, add sugar, pepper and salt; Knead the dough and add water until the flour is kneaded into a smooth, soft dough and let it rest for 15 minutes to make the crust

Step 2.Slowly put 70g of oil into the low-gluten flour, knead it into a dough, and make ghee (if there is no low-flour, replace it with ordinary flour, the taste will be more crispy and fluffy when using low-flour)

Step 3: Divide the dough into small pieces, divide the puff pastry into equal pieces, wrap the puff pastry in the dough, close the mouth, roll it out with a rolling pin, fold about one-third to the right, fold about one-third to the left, and fold it in half again, roll it out with a rolling pin with the mouth facing down and repeat the above steps three times, then form a circle and flatten it, coat with egg mixture, and sprinkle with sesame seeds

Step 4.Treat the remaining puff pastry in the same way, put it in the preheated oven, 190 degrees, about 25 minutes, and the fragrant shortbread will be baked

Fourth course: Dough scallion shortbread

Ingredients required: 500 grams of flour, 5 grams of yeast, 5 grams of baking powder, 15 grams of sugar, appropriate amount of salt, appropriate amount of shallots, and half a bowl of puff pastry.

Step 1.Pour 500g of flour into a basin and sprinkle with 5g of baking powder and mix well.

Step 2.Put 5 grams of dry yeast and 15 grams of sugar in a bowl and stir with warm water

Step 3.Slowly pour the churned dry yeast and sugar into the flour basin, mix slowly with chopsticks, and then stir with warm water until it is snowflake-like, and add water slowly.

Step 4.Mix the flour and water evenly, knead it on a cutting board until the dough is smooth, cover with a damp cloth or put it in a large food bag, and the noodles will be cooked for more than half an hour until they are twice as large.

Step 5: Cut the green onion into chopped green onions, take a small half bowl of flour, heat the oil, pour it into the flour and stir evenly to make a puff pastry.

Step 6.Divide the flour into 3 large dough without kneading.

Step 7.Roll out the dough into thin slices, spread a layer of puff pastry on the dough, sprinkle with salt and chopped green onions.

Step 8.Roll it into long strips from one end.

Step 9.Cut it in half with a knife in the middle and brush it with a little puff pastry.

Step 10.Take half of the cut agent, start from one end to round it, press the last head on the bottom, stretch it while discing, and make a few more circles to make it a little more layered.

Step 11.After all the dough is plated, take a dough and flatten it with the palm of your hand, then roll it out a little thinly with a rolling pin, heat the pot on low heat, put a little oil and start to burn.

Step 12.Boil on low heat until golden brown on both sides.

The fifth course: Tujia sauce cake

Ingredients required: 300 grams of plain flour, 200 grams of warm water, appropriate amount of Sichuan pepper powder, appropriate amount of cooked sesame seeds, appropriate amount of chopped shallots, 10 grams of Pixian bean paste, 10 grams of hoisin sauce, 10 grams of hoisin sauce, 10 grams of sweet noodle sauce, 10 grams of garlic hot sauce, 1 teaspoon of cumin powder, 2 teaspoons of cooked sesame powder, half a teaspoon of sugar, appropriate amount of cooking oil, one star anise, 10 Sichuan peppercorns.

Step 1.Put the flour in a basin, add warm water, stir with chopsticks, and knead the dough for half an hour.

Step 2.Finely chop the Pixian bean paste, hoisin sauce, sweet noodle sauce, and garlic spicy sauce for later use.

Step 3.Put oil in a wok, low heat, add star anise and peppercorns to fry until fragrant, and leave the oil. Pour in the cut Pixian bean paste and fry the red oil, put in the hoisin sauce, sweet noodle sauce and garlic spicy sauce and stir-fry until fragrant, add half a bowl of water, sugar, cumin powder, cooked sesame powder, bring to a boil, stir-fry a few times, turn off the heat and remove from the pot, and the sauce is ready.

Step 4: Divide the dough into two portions, and if you like to eat particularly thin, you can also divide it into three portions. Roll out into thin slices, brush with a layer of oil and sprinkle with peppercorns.

Step 5.Cut into connected nine-square grids, press one piece and fold them together. Roll out into large pancakes.

Step 6.Preheat the electric baking pan, pour in an appropriate amount of oil to heat, put the cake in and bake it until golden brown on both sides. Brush with a layer of sauce, sprinkle with white sesame seeds and chopped green onions, and the sauce cake is ready. If you don't have an electric baking pan, use a pan.

Sixth course: dough pie

Ingredients required: 300 grams of flour, 6 grams of yeast powder, 160 grams of water. Filling: minced pork, cabbage, chopped eggs, salt, green onion, ginger, pepper, soybean paste, oyster sauce, soy sauce, sesame oil.

Step 1.Prepare minced meat, cooking wine, soy sauce, soybean paste, salt, oyster sauce, pepper and minced ginger. Mix the upper part of the meat filling clockwise, then add minced green onion and sesame oil and mix well.

Step 2: Scrambled and chopped the eggs, put them in the meat filling and mix well.

Step 3: Chop the cabbage and put a little salt to marinate the water, squeeze out the water after the cabbage is pickled, put it in the water and mix well in the meat filling.

Step 4.Mix the stuffing and put it in the refrigerator for later use.

Step 5.Add yeast powder to the flour and add a teaspoon of sugar, water and dough.

Step 6.Knead until the surface is smooth, divide the dough into 40g small dough and knead it with plastic wrap to prevent drying.

Step 7.Roll out the small dough and put it into the filling, wrap it into a bun shape, turn it over and flatten it.

Step 8.Put oil in the pot, put the pie in, bake for 2 minutes, add a little water, cover the pot and simmer until the water is dry.

Step 9: Turn over, add a little water to cover, simmer until the water is dry, then turn over without covering, and fry without a lid.

Seventh course: red bean pie

Ingredients: 300 grams of all-purpose flour, 180 grams of water, 10 grams of caster sugar, 10 grams of milk powder (optional), 5 grams of dry yeast, and an appropriate amount of red bean paste.

Step 1.Add the milk powder and sugar to the dry flour. Dry yeast is dissolved in water in the recipe and flour is added. Stir to combine.

Step 2.Slowly add all the water and knead into a dough.

Step 3.Cover with plastic wrap and let rise in a warm place until twice the size. Poke a hole with a finger dipped in dry flour, and the hole does not retract or collapse, and the fermentation is completed.

Step 4.Pull open to see the inside of the fermented dough, filled with porosity and brushing.

Step 5.Knead and divide into about 50 grams each.

Step 6.Roll out the red bean paste with a rolling pin.

Step 7: Wrap the embryo and let it sit for 5 minutes.

Step 8.Roll out into a cake and cook it in a waterless and oil-free pan. Both sides can be slightly browned.