Staying at home in the cold weather, these 6 pasta dishes are delicious and easy to make. I made them for my family to eat and they were full of praise. They are so delicious.

The New Year's Day holiday is coming soon. Staying at home is the best choice. It is safe and comfortable. In addition to finally having a good rest, remember to make some delicious food to comfort yourself. Ronger today I shared these 6 pasta dishes with my son. They are delicious and easy to make. I made them for my family and they were full of praises. They are so delicious! Each one tastes great, so hurry up and learn it!

This dough cake is the simplest on the Internet. Its biggest feature is its softness. Let’s take a look at how soft it is.

The fermented dough cakes are crispy on the outside but fluffy and soft on the inside, full of fermented aroma. They taste great and will not become hard when eaten cold.

I learned that it can be used for breakfast or as a staple food. I can eat several of them every time without adding vegetables. Moreover, the yeast pancakes are easy to be digested by the human body, so they are especially suitable for the elderly and children. eat!

〖Ingredients list〗300 grams of flour, 10 grams of sugar, 4 grams of yeast, 200 ml of room temperature water

〖Preparation steps〗

1. 300 grams of flour , 5 grams of salt, 4 grams of yeast, 200 ml of room temperature water;

2. If you want the cake to be soft enough, the dough must be soft enough. This dough has just started to be kneaded. It must be very sticky, just knead it for a while and it will be fine. If it is really difficult to knead, add a little cooking oil. No matter how soft it is, as long as you apply oil, it will not be a problem;

3. Knead it into A smooth dough will then rise until it doubles in size. The temperature is now very high. My dough has risen very well in 50 minutes. I don’t need to knead it to release air. I just need to adjust the shape a little;

4. Be sure to sprinkle dry flour on the cutting board to prevent sticking, and roll out the dough directly;

5. Apply a layer of cooked oil and sprinkle with chopped green onion;

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Then roll it up from one side, cut it into evenly sized pieces, pinch and flatten it, and then roll it out again;

Roll each one into small cakes (be sure to remember to sprinkle Dry flour to prevent sticking), roll everything out and cover with plastic wrap to proof for a second time to 1.5 times the size;

6. Preheat an electric baking pan or non-stick pan and brush it with oil, put in the cake embryo and cover it Fry the lid over medium heat, turn over after one minute, cover and continue to fry;

Fry until both sides are golden brown. If you press it with a spatula and it springs back quickly, it means it is cooked, and you can turn off the heat and take out the pot;

Isn’t this fermented dough cake super simple, and it is very soft. If you can’t finish it at one time, you can put it in a fresh-keeping bag until it is not hot, and it will be very soft even after it cools down.

Baiji Mo, which can also be said to be the dough for Roujiamo. This recipe is what I finally settled on after making it several times. Not only is it easy to make, but it also tastes particularly fragrant, even without adding any ingredients. The meat is also very delicious.

〖Ingredients List〗300g flour, 3g yeast, 2g sugar, 15g lard, 130ml room temperature water

〖Preparation steps〗

1. Knead the dough first, 300 grams of flour, 3 grams of yeast, 2 grams of sugar, 130 ml of room temperature water. If there is no dry flour, add 15 grams of lard, and start kneading the dough;

2. This dough It is a little bit hard, be patient, knead it smooth first, and then let it rest for 5 minutes;

3. Start working after 5 minutes. This dough does not need to rise. Knead it into long strips and divide it into Continue to knead the small dough into a round shape;

After all is done, roll it into a long strip with a thick middle and thin ends;

Use a rolling pin to roll it out and roll it out thinly, and then roll it out from one side. Roll it up, and the layers will come out instantly;

4. The cutting board is relatively small and you can roll it while rolling. It is also very easy to operate. After everything is done, let it rise for 10 minutes. The time here must not exceed 10 minutes, otherwise it will become a dough cake if it rises for a long time;

5. Use the palm of your hand to press it into a small cake before baking;

Preheat the pan, brush it with oil, and add the dough. After the cake is baked, bake it over medium-low heat. There is no need to brush the surface with oil or cover it. Just be careful to turn it over frequently;

Fry until both sides of the cake are golden brown and crispy, and it can spring back quickly when pressed with a spatula. It’s ready to be taken out of the pan;

Although this cake has not risen, it will still puff up a little after adding yeast;

Because it is a low fire, it will still puff up a little. There is no lid, so the surface of the cake is relatively dry. After slowly frying it, it becomes crispy and very fragrant. It feels like there is no need to add meat at all. It is delicious when eaten directly.

Share a small sugar cake that does not require baking. The hot dough sugar cake has clear layers, is burnt on the outside and soft on the inside. It does not harden even if it cools down. It saves the time for baking dough and can shorten the time by about It takes about an hour, and the preparation is much simpler than simple dough pancakes. You don’t need to control the amount of yeast powder and pay attention to the fermentation time.

Friends who like to eat small sugar cookies as much as Ronger, hurry up and learn it. The taste of this recipe is really great. I strongly recommend everyone to give it a try.

〖Ingredients List〗

Dough: 300 grams of flour, 5 grams of white sugar, 170 ml of boiling water

Sugar filling: 60 grams of soft white sugar, black 20 grams of sesame seeds, 20 grams of flour

〖Preparation steps〗

1. Knead the dough first, 300 grams of flour, 5 grams of sugar, 170 ml of boiling water, stir until there is no dry flour Then knead the dough with your hands. If you are afraid of burning it, let it cool for a while before kneading again. The boiling water can soften the gluten and cook and puff up part of the starch, thereby reducing the hardness of the dough. Therefore, this cake is super soft. Knead it into a Set aside smooth and soft dough.

2. Now make a simple sugar filling, 60 grams of white sugar, 20 grams of black sesame seeds, and 20 grams of flour. The purpose of adding flour is to prevent sugar from flowing out and not burning your mouth when eating. .

3. Sprinkle dry flour on the cutting board, take out the dough and roll it into a long strip. Divide it into small doughs. No need to knead it. Just sort it out a little first, then knead it into a small bowl shape with a thick middle and a thin edge. Wrap Add a spoonful of sugar and wrap it up like a bun, pinching the edges tightly.

4. After everything is wrapped, you can roll out the dough. First, gently press it open, then roll it out and roll it out thinly. This cake can be rolled out very thin. I use soft white sugar. , there is no graininess, and even if it is rolled very thin, the dough will not be broken, and the dough will be ready.

5. Preheat the pan and brush it with oil, put in the dough, brush a layer of cooking oil on the surface, cover it and fry it over high heat, open the lid after 5 seconds, turn it over, and continue frying

The cake will gradually puff up, and it is ready to be taken out of the pan until both sides are golden brown.

6. These pancakes are particularly easy to cook, because the pancake itself is very thin and the noodles are hot. It takes about 30 seconds to cook. Cover the lid, turn on high heat, and heat the pan in advance. , all in order to shorten the baking time of the dough and make this cake reach the softest state.

7. When you tear it open, it is full of fillings. It has the fragrance of sesame and the sweetness of sugar. It is really delicious.

This is a home version of sesame sesame pancakes, which are still crispy and delicious without the need for an oven

Normally, most sesame pancakes require the use of an oven. They are crispy and delicious with distinct layers, but consider Many families don’t have ovens, so the sesame sesame pancake recipe I’m sharing with you this time doesn’t require an oven. It only requires a pan. It can also be crispy and crispy. It’s especially delicious. Just looking at its rich layering makes you feel very delicious. tasty.

〖Ingredients List〗

Dough: 300g flour, 3g yeast, 3g salt, 20g cooking oil, 170ml room temperature water

Pastry: 40 grams of flour, 3 grams of salt, 3 grams of pepper, 40 grams of hot oil, half a bowl of water, half a bowl of black and white sesame seeds

〖Preparation steps〗

1. Knead the dough first , 300 grams of flour, 3 grams of yeast, 3 grams of salt, 20 grams of cooking oil, 170 ml of room temperature water, start kneading the dough;

2. Knead into a smooth and soft dough, no need to wake up;

Move directly to the cutting board, divide into small doughs of even size, roll into small strips and set aside for later use;

3. Make a pastry, 40 grams of flour, salt 3 grams, 3 grams of pepper, 40 grams of hot oil, mix well, and the pastry is ready;

4. Sprinkle dry flour on the cutting board to prevent sticking, take a piece of dough and press it flat, roll it out and roll it out thinly , roll out the dough into a rectangular shape, and brush it with a layer of pastry;

Fold it from bottom to top, then gently press out the air inside, and finally stretch it out and roll it up from one end, and the layers will appear instantly

5. Prepare two bowls, half bowl of water and half bowl of black and white sesame seeds;

Take a piece of dough bottom and dip it in some water and then sprinkle it with sesame seeds;

6. Sprinkle some dry flour on the cutting board and start rolling the dough. Gently roll it out and roll it out thinly. Roll it into a round cake. The dough is ready;

7. Cover to keep it fresh. Let the film wake up for 10 minutes;

Preheat the pan, brush a thin layer of oil, not too much, just a thin layer, brush another thin layer on the surface, and cover it with a lid Fry over high heat;

8. Flip over for 1 minute, cover and continue to fry for 1 minute. This cake is very easy to cook and will bubble when baked. The cake baked over high heat is better. It shortens the baking time, so it will be softer;

I usually prefer to use a pan to bake pancakes, which are softer than those baked with an electric pan. Take a look for yourself, this sesame sesame pancake It's really super soft, the outside is crispy and crispy, and it's also very chewy.

This is the simplest and most delicious white sugar sesame cake. This sesame cake is also very delicious for breakfast. It uses less oil and allows people to fully enjoy the delicious taste. It is nutritious and healthy.

Most of the time, an oven is needed to make sesame cakes, which are crispy and delicious. However, considering that many families do not have ovens, the white sugar sesame cake recipe shared by Ronger today does not require an oven, and the resulting sesame cake skin is Crispy and soft on the inside, the crumbs will fall off when you take a bite. It also has a rich sugar aroma. It is particularly delicious. It can not only be eaten as a staple food, but also can be eaten as a snack because of its crispy texture.

〖Ingredients List〗

Dough: 300g flour, 3g yeast, 3g sugar, 2 eggs, 100ml room temperature water, 20g cooking oil

Pastry dough: 50 grams of flour, 50 grams of cooking oil

80 grams of sugar

〖Preparation steps〗

1. Knead the dough first 300 grams of flour, 3 grams of yeast, 3 grams of sugar, 2 eggs, 100 ml of room temperature water, add 20 grams of cooking oil if there is no dry flour.

2. Knead the dough with your hands and knead it into a smooth and soft dough, then let it rise until doubled in size.

3. To make puff pastry, use 50 grams of flour and 50 grams of cooking oil in a ratio of 1:1, mix well and set aside.

4. Prepare 80 grams of white sugar.

5. After the dough has risen, do not need to deflate it. Take it out directly. After arranging it, roll it out and roll it out into a rectangular shape.

6. Spread the pastry evenly, roll it up, sort it out and divide it into small portions. Pinch the edges tightly and press gently into small cakes.

7. After everything is done, roll out the small dough and roll it out thinly.

8. Wrap a spoonful of sugar and wrap it up like a bun, then gently roll it into a ox tongue shape. Be sure to roll it out gently and be careful not to break it. The rawness of the white sugar sesame cake is The embryo is ready.

9. Preheat the pan and brush it with oil, add the sugar cakes, continue to brush the surface with oil to lock in the moisture, cover the lid and bake over medium heat, turn over after a minute and a half, cover the lid and continue baking. , bake until both sides are golden brown, and then you can take it out of the pan. Because it is a fermented dough cake, it is particularly easy to cook. Another point is that if you do not roll out the dough when rolling it out, it will swell up when baking. Soaked, which is what we call hollow sugar cakes.

If you eat this sugar cake while it's hot, it will be crispy on the outside and soft on the inside. If you eat it cool, it will be soft and sweet. You don't have to worry about the taste at all, and you don't need an oven. The white sugar sesame cakes are equally sweet and delicious.

With a piece of pumpkin and a bowl of noodles, you can make very beautiful flowering steamed buns. The pumpkin dough is wrapped in white dough, which looks good and adds nutrients. The method is very simple, and the flowering steamed buns are beautiful and delicious. , you can learn it in 2 minutes. The steamed buns made in this way are very beautiful and very appetizing. The key is that there are no additives.

Even if a child doesn’t like steamed buns, they will be tempted to eat one when they see such fancy steamed buns.

〖Ingredients List〗

Ordinary dough: 300 grams of flour, 3 grams of yeast, 10 grams of sugar, 160 ml of room temperature water

Pumpkin dough: old 220 grams of pumpkin, 300 grams of flour, 3 grams of yeast, 20 grams of sugar

〖Preparation steps〗

1. A piece of old pumpkin, peeled and weighing 220 grams, sliced ??and put in the pot Steamed.

2. While the pumpkin is steaming, let’s make a white dough first, with 300 grams of flour, 3 grams of yeast, 10 grams of sugar, and 160 ml of room temperature water. Knead the dough until it is smooth. Wrap the dough in plastic wrap and let it rise for 30 minutes.

3. The pumpkin is also steamed. Take it out and pour it into a large bowl. Add 10 grams of sugar while it is hot and mash it into a fine pumpkin puree. After it cools, add 300 grams of flour, 3 grams of yeast, and 10 grams of yeast. white sugar.

4. Knead the dough by hand. You can change the amount of flour appropriately according to the water content of the pumpkin. When it is dry, add some water, and when it is thin, add some flour until it can be kneaded into a smooth dough. Get up and continue to rise for 30 minutes.

5. The temperature has been getting higher and higher. After 30 minutes, the dough has risen slightly. Now take out the dough, knead it first to deflate it, and then knead it into a long strip. The same goes for the yellow dough. In the same way, knead to release the air and then roll into long strips.

6. Divide the dough into equal portions and continue to knead each dough into a round shape. Roll out the white dough and roll it out thinly into a small cake.

7. Place the yellow dough in the middle, gather it with a tiger's mouth, and arrange it, and the double-flavored steamed buns are ready.

8. After everything is done, use scissors to cut out the cross. This is the easiest way to bloom.

9. Cover with plastic wrap and let it rise for 30 minutes. When the volume becomes larger and lighter, put it in a steamer, cover it with cold water, bring the water to a boil, steam it over high heat for 15 minutes, turn off the heat and simmer for another 5 minutes.

10. Take it out of the pot and the flowering steamed buns are ready. They are super fluffy and soft. When you open the lid of the pot, you can smell the faint sweet taste of pumpkin, which makes the taste richer. This pumpkin version In addition to being full in color, Huahua Big Steamed Buns also have a very soft texture. If you don’t believe it, they can spring back quickly no matter how you press them.