Recipes tagged "Golden Elephant High Powder"
2 recipes found
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Milk-flavored bean paste steak buns
Before you can fully enjoy spring, summer is here in a hurry! I can’t stay in bed anymore. I have to go shopping early. I don’t want to get sunburned early. I’ve been bored all winter, and it’s easy to turn a little white! To be honest, I am most afraid of getting up early. I would rather stay up late at night than get up early! Typical night owl! However, someone took care of the groceries, and I didn’t feel right at first. As a full-time cook, I had to trouble my husband to do such a small thing as groceries. I was embarrassed to tell her, huh? ! But people said: It will be hot in the future, the sun will be very scorching, and you won’t be able to get up in the morning, so I’d better get up early and go buy groceries! I was overjoyed: Are you saying that you will take care of all the grocery shopping in the future? ? Husband: Yeah! You don’t have to worry about grocery shopping in the future! O(∩_∩)O haha~ I originally wanted to make whole wheat toast today, but I didn’t expect that the wheat bran was moldy. When I thought about it, it turned out that I hadn’t dried it at all, and the bag was made of non-woven fabric and was not moisture-proof! I brought this back to my hometown last month. My dad went to the flour mill to buy it. What a pity! I was ruined by this sloppy guy! Finally, I made the bean paste steak buns. No need to worry about plastic surgery, it’s convenient and quick. This time I tried to use the primary fermentation method, which is quite easy, and the baked bread is no different from the secondary fermentation. I will use this method in the future if I am pressed for time. I remember in "Bread King Jin Zhuogu", Zhuogu's father told Zhuogu that when bread is baked, it will also lose a lot of water. Putting a cup of water in the oven can replenish the moisture lost during baking, so that the bread will not dry out. I tried this method and found it to be very effective. Every time I made the buns, I would feel they were not moist enough, but this time I didn’t feel dry at all.
Baking children -
Red date and bean dregs toast
Making this toast is such a twist! Because the power went out at some point the night before, when I woke up the next day, I saw that the dough had already fermented in the refrigerator. But since I had to go out and didn't have time to make it, I simply put the dough in the freezer. I hope I can call it soon to prevent it from over fermenting. Fortunately, there was an ice pack in the freezer. When I came back, the call came and the dough was already frozen hard! I calculated that it took about 9 hours to freeze. I heard that the longer it is frozen, the greater the damage to the yeast. Moreover, the amount of yeast I put in is not very large, so I don’t know if it can still rise! It took more than an hour to defrost. When I first placed it on the balcony, I found that several bubbles began to bulge on the surface of the dough. I was afraid that the temperature difference would be too big, so I moved it back indoors and waited for more than an hour. When I looked again, I saw that the dough had shrunk obviously. When I peeled off the edges, I saw that it was also honeycomb-shaped. Anyway, let’s deflate the dough first. At worst, it will be steamed into steamed buns and eaten! When the exhaust was divided, there was still a place where there was ice residue! After resting, the dough already showed signs of fermentation. I thought it should be okay, so I went ahead with it. It was past 7 o'clock when the toast was baked. Although it was not as high as before, the result was still satisfactory! This time I think I got it right. Next time I have finished fermenting the dough and don’t have time to make it, I’ll use this method. However, I will add more yeast next time to offset the lost activity!
Staple food Baking