Recipes tagged "Salt B"

8 recipes found

Little snail bread

Today I still use the Chinese method to make this bun. I have made this recipe many times. I use a combination of high flour and low flour. The bread is very soft and suits the taste of my family. I use less sugar. I don’t like baked goods that are too sweet. Mine only has a slight sweetness and I feel good about it. If you like it sweeter, just add some sugar on top of it. Every time I make bread using the Chinese method, my family likes it, so every time I make it, the portion is larger. Today I made 24 small snail breads with this amount, which were baked in two ovens. In order to save time on shaping, I made this snail bread very quickly, and little snails were born quickly. , as the saying goes, slow work leads to careful work, the shape of the snail I made quickly is not good-looking. It is the first time I make this, and I lack experience. When you make this, the roll must be flat and don’t let the middle bulge, otherwise it will not look good after fermentation. This is the reason why it affects the appearance. After fermentation, I didn’t even brush the egg wash on the surface too evenly. The appearance was greatly compromised. It seems that if you do too much at once, you can’t pay too much attention to the details. But fortunately, the taste is very good. When I took the photo, almost half of it was consumed by the whole family...

Baking bread
French Mushroom Tart

Today I recommend a French salty tart: Cheese Mushroom Galette. Galette is a traditional French delicacy. Its main feature is that it does not require molds, and the finished product has a simple appearance and rich content. To put it bluntly, it’s freestyle, just make it according to your own preferences~ This salty tart, the tart crust is relatively simple to make. The filling uses 3 kinds of fresh mushrooms, onions and hard cheese. After baking, the finished product is evenly colored and golden in color. It is very beautiful! When you take a bite, the tart shell is crispy and the filling is rich in sesame flavor, salty and delicious. The sweetness of the mushrooms, the rich aroma of the cheese and various spices match perfectly! If you don't like sweet tarts, if you are a mushroom lover, if you like cheese flavor, then this salty tart must be your best choice~ Ingredients A is the tart crust, and B is the tart filling.

Baking Paita
[Golden Fresh Meat Egg Dumplings]: delicious and a must-have for festivals

Fresh meat and egg dumplings are a dish that must be cooked during every festive season in Jiangnan. Dumplings are a food that all Chinese people like very much. As the name suggests, the outer shell of egg dumplings is fried with egg liquid, so its color is golden and clear, which is very suitable for the festive atmosphere of the festival. We, who love to get lucky, even named it gold, and its price immediately doubled again~~ The deliciousness of egg dumplings lies not only in the outer shell of QQ, but also in the filling. Naturally, you should choose pork belly that is fat and lean, so as to ensure a mellow taste. The addition of a little bit of green onion, ginger and water chestnuts not only adds a crisp texture, but also adds a bit of freshness and neutralizes the greasiness of fat. With the aroma of eggs, meat, and onions, every bite is satisfying, how can you not love it! (Amounts are for reference only. Among the following ingredients, A is for egg skins, which can make about 36 egg skins with a diameter of 8cm. B is for fillings and has not been used up)

Staple food Home cooking
[Naturally fermented garlic soft bread]: Healthy and delicious, you can never get tired of eating it

(The dosage is for reference only, please read Tips before making. The amount in the formula can make 15 small breads of 30~35g. A is the material of garlic herb butter, and B is the bread material) Natural yeast has many benefits, but due to its particularity, it is usually widely used in low-sugar and low-oil breads such as European bread, country bread, French baguettes, etc. In fact, it is completely possible to use natural yeast to make ordinary soft bread. Today's garlic French soft bread is a soft bread made with natural yeast. Garlic French soft bread is a bread that I have always loved. In the past, every time I passed a bakery, I couldn't help but buy it and eat it. Crispy on the outside, soft on the inside, and rich in garlic butter aroma, it will make me want to eat even when my appetite is not good. This time, natural yeast is used to make this bread, which is still delicious and twice as healthy! After a Spring Festival holiday, do you all feel that you have no appetite anymore? Then let’s bake a plate of salty and fluffy garlic-flavored tuna! I believe it can also awaken your taste buds and rekindle your appetite~

Baking bread
【Matcha Mochi Triangle Bread】: The bread of spring

(A is the filling, B is the bread body) This bread is made for spring. In order to better retain and highlight the flavor of matcha, no eggs are added to the bread body. Therefore, this bread is also suitable for students who are allergic to eggs. For the bread filling, I used cranberry mochi. The sweet and sour taste of dried cranberries and the slightly bitter fragrance of matcha are a good combination. Coupled with the chewy texture of the mochi meat, it is the icing on the cake. In terms of styling, I borrowed from the work of a senior I had seen before. This triangular bread is full of Japanese style and goes well with matcha, mochi and dried cranberries. The outer skin is fresh and fluffy, and the inner filling is sweet and soft. Use this matcha mochi triangle bag to welcome the approaching spring!

Baking bread
[Milk Golden Bread Rolls]: Different ways to make bread

(The dosage is for reference only. Please read Tips before making. The amount in the formula can make a 7-inch + a 6-inch round mold.) The most special thing about this bread is that it is folded and rolled out many times to make the dough texture delicate. The final product has a beautiful brushed effect and a smooth and delicate skin~ After personal testing, my feeling is: this method of operation can indeed make the dough texture very uniform. I think this principle is similar to when we make steamed buns. After fermentation, we have to knead them vigorously to get out all the air bubbles. The final steamed buns will be delicate and have a smooth skin. However, the operation process is relatively cumbersome. Although the main dough does not need to be kneaded to a complete state as before, the subsequent folding and rolling out process is actually very time-consuming. Moreover, when folding and rolling out multiple times, you must do a good job of moisturizing the dough, otherwise the dough will easily become dry. To sum up, if you are like me, you are curious about new things and have a spirit of exploration and experimentation, this method is indeed worth a try~~

Baking bread
Triple cheese tuna pizza: homemade delicious pizza from scratch (including how to make pizza sauce and preserve the dough)

(Amounts are for reference only, please read Tips before making. A is the dough, B is the pizza sauce, and C is the filling. The amount in the recipe can make about six 5-6 inch small pizzas) When I was a child, I always felt that Western food was a very mysterious thing. Those pizzas, steaks, etc., because I have never eaten them before, I will naturally be curious about their taste, and then derive all kinds of fantasies. . . The first time I ate Western food, I was exposed to pizza. I was not good with a knife and fork, so I had to fork a whole piece of pizza and then tear it into pieces to eat. . That picture of eating looks as embarrassing as it does. . Later I got an oven, and the first oven dish I cooked was pizza. . Although the pizza sauce at that time was a purchased product and was in various conditions during the baking process, the fragrant smell after baking still made me feel a sense of accomplishment. . Pizza is one of the most well-known and accepted Western foods. As for pizza, I can’t say whether I love it or not. I always think it’s just a Western-style flatbread with cheese. . Triple cheese tuna pizza: homemade delicious pizza from scratch (including how to make pizza sauce and preserve the dough) We Chinese are still not used to eating cheese directly. But if the cheese is baked, most people still prefer the texture and taste. A delicious pizza, crust, pizza sauce, and cheese are all indispensable! Although these three ingredients can be purchased in large supermarkets, for a truly delicious pizza, it is best to use home-made crust and pizza sauce. For one, you don’t have to worry about various food additives and preservatives. Secondly, freshly prepared food is definitely much more delicious than frozen food. As for cheese, the one we usually use most is mozzarella. This cheese will melt and become very thick after being baked, and it can also pull out a lot of strands. If you use other cheeses, you may not get such a good stringy effect. But if you only use this kind of cheese, the taste will inevitably be a bit monotonous. In fact, when making pizza abroad, several cheeses are usually mixed, which can not only ensure the drawing effect of the pizza, but also make it taste more fragrant. Today's pizza is a local version of pizza that makes its own crust and pizza sauce, and combines the rich flavors of tuna, black olives and three kinds of cheese. Let's start from scratch and see how a delicious pizza is baked! Because I feel that if the pizza is baked very big, it will be annoying if I can’t finish it all at once, so I make the pizzas in small sizes, ranging from 5 inches to 6 inches each. . Eating is stress-free! And it can also be made into multiple flavors, making it more enjoyable to eat~~~

Baking Pizza
【Pineapple Cake with Whole Pineapple Filling】

(Dosage and reference are for reference. Please read the Tips before making. A is the filling ingredients and B is the puff pastry ingredients.) Pineapple cake is a famous Taiwanese specialty. Traditional pineapple cakes are filled with winter melon, which actually has little to do with pineapple. The filling of the local pineapple cake is made from 100% fresh pineapple pulp. It not only tastes moderately sweet and sour, mellow and rich, but also adds a grainy texture to the taste. At the same time, in terms of nutritional value, it is also more in line with modern people's dietary concepts. When I made it myself, I went over the wall to search for the recipe from Taiwanese compatriots~ This time I made the local pineapple cake, and the filling was not pineapple, but pineapple. Personally, I feel that as long as the ingredients are fresh enough, the difference between the two is not that big. The finished product has a crispy outer skin, a rich milky aroma, and melts in your mouth. The filling is sweet and sour and very delicious. I made a lot of them during the long holiday and gave them to relatives and friends as souvenirs. Friends who received it were full of praise~~ and strongly requested me to make more!

Baking Taiwanese snacks