Recipes tagged "Bread machine yeast"

5 recipes found

Salty Pancakes

When it comes to tasting salty pancakes, many old Guangzhou people will think of Dechang salty pancakes. Not only is it delicious, but it also sounds ancient. Chef Tan Zao, the creator of Dechang Salted Pancakes, was making snacks at Dechang Tea House on Longjin Road as early as the 1930s. He wanted to create a delicious snack, but he couldn't think of a good idea. Later, while drinking tea, he met a blind man named Nanru Pork. He talked about frying peanut meat with Nanru Pork, which greatly inspired Tan Zao. Second, it uses a different sugar formula. Generally, salty pancakes are made with flour and white sugar, but Chef Tan uses half and half white sugar and half brown sugar, and the portion is twice as large as usual. Its function is: white sugar makes the skin crispy, and brown sugar makes it soft. In addition, when fried over medium heat, there is a lot of sugar and oil, so the finished product has a crispy skin and a soft heart, with a particularly rosy aroma. (The above is taken from Baidu Encyclopedia) Finally one day I decided to try making it. Although it is not 100% excellent, it is still passable. I used some fermented bean curd and southern milk for seasoning and sprinkled with sesame seeds. It is quite fragrant.

Snacks Common dishes
Snail Bread (formerly Mallorcan Ensaimadas)

This kind of bread is commonly eaten by Spanish people for breakfast. It is a kind of bread that is sweeter and contains more oil than other breads. The recipe in the book has a larger amount, so I reduced the amount to about half of the original recipe according to the corresponding proportion. The original book is smaller in size. I am afraid of trouble and eat too much, so the buns are made bigger. Let’s talk about this bun. In fact, many countries or regions like bread. And due to different weather and regions, the styles are different, but they remain the same. They are basically composed of the same few things, just with different changes. And as time goes by, they may become farther and farther away from the original ones, but the taste is not bad, or it will not be passed down for so long. Let’s talk about the shape of the bread. Its appearance is very special. As the name suggests, it is a snail. It really looks like a snail, but I can’t help but think about it. It looks more or less like a CowPoo, especially with the poppy seeds sprinkled on it. Doesn’t it look like a fly from a distance? Let’s each imagine it, as long as it tastes good.

Baking Breakfast
Focaccia

The pronunciation of Cacha is not Cha. Its last syllable looks a bit like Xia (some phonetic symbols are not displayed here, and the International Phonetic Symbols were originally intended to be marked). It belongs to Italian flat bread, and the operation is not complicated. You can add your favorite spices on top. After baking, the aroma is rich, and the most obvious feature is the dimples that are pressed down with your fingers. The bread is relatively soft, slightly salty, and has a unique flavor.

Baking children
Focaccia

I especially like to eat salty bread with spices. Slice it and dip it in some Italian sesame oil when eating. Not to mention how fragrant it is.

Baking Bread machine yeast
Herb Salty Meal Pack

Every time I go to an American restaurant, I always give guests a small basket of pre-dinner buns, which are fresh and soft. I always try them slowly first, thinking about how to shape and bake them, and whether I can learn anything from them. The boss is always greedy and eats a few in one go. By the time I am stunned, I have finished all the pre-dinner buns. , when it was time to have dinner, the boss said he was not hungry, and sometimes he had to take his portion home. I thought, this person is really stupid. The next time he goes to the restaurant, I will remind him not to be full before the main course is served, and to leave at least 08-90% empty stomach, haha. Speaking of meal bags, different restaurant meal bags have different styles, some are salty, some are sweet, some are bland, but they must not be too big. So every time I eat in an American restaurant, I always have the urge to go home and make meal kits.

Baking children