Christmas dinner: What should we eat at Christmas?

Ingredients: 1, 7/8 cups of water, 2 tablespoons of vegetable oil.

3, salt 1 spoon 4, sugar 1/3 cups

5. Milk powder 1 tablespoon+half a tablespoon 6, 3 cups of refined powder+1/4 cups.

7. Baking powder 1 teaspoon+1/3 teaspoons

Practice: 1, all above are fermentation. 2. Divide the dough into 12 balls for later use.

3. A small piece of pineapple diced sugar corn flour is stirred evenly, boiled and cooled for use.

4. Make a hole in the middle of the bread ball and put half of the pineapple until it is baked. Coat the side with egg yolk. Bake in 20 minutes.

4. Preheat the oven to 175 degrees. Bake in the middle 18-20 minutes. Oil should be put on the baking tray.

5. Put the cream into a fresh-keeping bag and cut a small hole. Just decorating.

Fourth, the production of pizza (8 inches)

First, the shell material (8-inch pizza tray):

1, dry yeast 2g(2/3 tsp), warm water 90ml, medium gluten flour 150g, sugar12 tsp, salt14 tsp, salad oil 10g.

2. Dissolve warm water in yeast, stir well, mix with flour, sugar and salt to form dough, and then knead salad oil into the dough (it is not easy to knead at first, but it will be easy to knead after a while. However, pizza dough is not as delicate as bread, so it is ok to add oil at first.

3. Knead the dough with oil, cover it with plastic wrap and put it aside for fermentation. (You can also put it in a microwave oven and put a cup of boiling water in it to generate hot air and moisture to help fermentation. )

Second, pizza juice.

1, pizza sauce material: 65438 onion +0/4, 3 cloves of garlic (onion and garlic can be increased or decreased according to preference), 8 grams of salad oil, 2 tablespoons of tomato sauce and 3 tablespoons of water.

Sugar 1/2 tablespoons salt 1/8 tablespoons black pepper 1/4 tablespoons oregano leaves (pizza grass) 1/2 tablespoons (if not, don't add it, it tastes better).

2. Chop onions and garlic (preferably a little)

3. Heat the wok, add olive oil, add chopped green onion and garlic, and stir fry (the color begins to turn yellow); Add tomato sauce, water, sugar, salt, black pepper and pizza grass, and turn off the heat to make pizza juice.

For convenience, I occasionally mix all the ingredients except onion and garlic in advance, and then add them when I add them.

4. The following are the ingredients to be added to the prepared pizza crust: shredded mozzarella cheese (80g), shredded red pepper, shredded ham, and sweet corn kernels (whatever you like, control yourself. These are more casual.

5. Take out the dough, round it, and put it on a pizza tray to relax 10 minutes.

6. After the dough is relaxed, push it around by hand until it covers the pizza tray and becomes a cake. Pay a little attention to the side and push up. Punch holes in it with a toothpick.

7. Spread the pizza juice on the cake without wiping the edges. Spread some shredded cheese after wiping, about 10- 15g. There are only a few in the picture, but it's not finished yet. )

8. All the prepared materials except the leftover shredded cheese are spread on the crust. Brush the egg mixture on the edge of the crust.

9. Preheat the pizza in the oven for 200 degrees, put it in the middle and lower layers of the oven, heat it for 15 minutes, take it out, spread the remaining shredded cheese, put it in the oven, and melt the shredded cheese for about 5 minutes.

First of all, assorted seafood pizza

material

This crust 1 serving 2, 1 serving 3,300g of various seafood * * *.

4, shredded cheese160g

5. Wash shrimps, remove mud intestines, slice fresh shellfish horizontally, blanch crab meat and clams, cut cuttlefish into short strips, and shred crab meat. 300 grams of optional seafood is placed on the shell. Baking.

Second, Hawaiian pizza

1, basic crust 1, basic pizza juice 1, 3, American ham slices 100g.

4. 6 pineapples, 5 pineapples. 40 grams of green peppers, 6. 160 grams of grated cheese.

manufacture

1. Make a hole in the dough and coat it with pizza sauce, not the edge.

2. Cut the ham into small triangles, cut the pineapple into small pieces, shred the green peppers, and spread them evenly on the crust for baking.

Third, shredded chicken and hibiscus pizza

material

1, basic crust 1, 2, basic pizza juice 1, 3, chicken breast 100g.

4, 50 grams of mushrooms 5, eggs 2+ peas 50 grams, corn, carrots * * *+salt+monosodium glutamate+black pepper each 1/4 teaspoon 6, shredded cheese 160 grams.

manufacture

1. Make a hole in the dough and coat it with pizza sauce, not the edge.

2. Sliced chicken, sliced mushrooms and 5. Stir well and sprinkle on the dough. Baking. & lt！

Five, strawberry jam

1. Materials: strawberry -600g, maltose-150g, fine sand sugar-120g.

Lemon-1 {It is recommended to buy imported lemon, which tastes pure, 7-8 yuan a catty}.

Second, the practice: 1, wash the lemon and tie the juice for later use.

2. After the strawberry is washed and pedicled, dry the water, put it in an acid-proof container, and add fine sand sugar.

3. Gently stir strawberry and sand pool with rubber scraper to make them fully mixed.

4. Let step 3 stand for 30-60 minutes. At this time, the sugar will be completely dissolved, and the strawberry will also release natural pectin.

5. Pour Method 4 into the acid-resistant fruit, first add lemon juice and boil over medium heat, then turn to low heat and add maltose to continue boiling. While cooking, stir with a wooden spoon until the sauce thickens, which is the kind of mellow jam with strawberry seeds.

Remarks: 1, if white foam is produced during boiling, it can be fished out with a spoon.

Six, Portugal egg tower

I. Materials:

A.Tappi material: 270g low-gluten flour, 30g high-gluten flour, 45g ghee, 250g flaked horse mackerel (that is, vegetable butter), and water 150g or so (gradually added according to dough hardness, not poured at one time).

B. Egg tower water material: whipped cream 2 10g, milk 165g, low-gluten flour 15g, fine sugar 63g, and 4 egg yolks.

Second, make the tapi:

1. Mix high-gluten flour, low-gluten flour, ghee and water into dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes. 2. Wrap the flaky horse unicorn tightly with plastic film and beat it with a walking pestle to make it thinner. Don't open the plastic film, roll Ma Qilin thin with fried dough sticks. The hardness of thin horse unicorn should be basically the same as that of dough. Take out Ma Qilin for later use.

3. Apply a thin powder on the chopping board and roll the loose dough into a rectangle with a rolling pin. When rolling, roll the four corners outward, which makes it easier to roll a more uniform shape. The width of the rolling surface should be the same as that of Ma Qilin, and the length should be three times that of Ma Qilin. Put Ma Qilin in the middle of the patch.

4. Fold the patches on both sides to wrap Ma Qilin. And crush one end.

5. Press the dough sheet from top to bottom with the palm of your hand from the pinched end. When you press the lower end, pinch this end to death. Roll out the dough sheet, fold it like a quilt, gently pat the surface of the dough sheet with a dough stick, and then roll it out.

6. Open the 40% folded dough sheet outward, gently tap the surface of the dough sheet with a dough stick again, roll it into a rectangle, and then fold it in half again. This is the second time to get a 60% discount. After 40% off, wrap the dough tightly with plastic wrap and relax for 20 minutes.

7. Open the loose dough outward, pat it gently with a noodle machine, roll it into a rectangle, and then fold it in half three times.

8. Roll out the three-fold dough sheet again and roll it into a dough sheet with a thickness of 0.6CM, a width of 20CM and a length of 35-40CM. Use a wallpaper knife to cut off the extra edges for shaping.

9. Roll up the dough from the long side.

10. Wrap the rolled dough with plastic wrap and let it cool for 30 minutes to relax.

1 1. Roll the loose dough into pieces with a thickness of about 65438±0cm.

12. Dip (1 1) in flour, and then put the flour-stained side up into the ungreased tower mold. Pinch it into the shape of a tower mold with two thumbs.

13. Add the kneaded cassava flour into the egg tower water (78% full) and bake in the oven. The baking temperature is about 220 degrees Celsius for about fifteen minutes.

Third, the practice of egg tower water:

1. Put the whipped cream, milk, condensed milk and sugar into a small pot, heat it with low fire, stir it while heating, and leave the fire after the sugar melts and cool it slightly; Then add the egg yolk and stir well.

2. Sieve the flour, add (1) and mix well. Then the prepared egg tower water is filtered and poured into the tower skin.

Experience:

Be careful when loading oil, don't worry, don't let Ma Qilin flow out. It's best not to make this kind of dim sum when the weather is too hot, because the horse unicorn will soften when it is stained with oil, and it will easily leak oil.

Seven, ★ soda cookies ★

1. material

65,438+050g of low-gluten flour, 65,438+0g of salt, 65,438+0g of soda (salt and soda are rarely 65,438+0g, just a little tip), 65,438+0/2 tablespoons of dry yeast (about 4.5g) and 90ml (90g warm water (90g).

2. Dissolve yeast in warm water and stir evenly; Mix with flour, soda and salt and knead into dough.

3. Knead the dough together with butter (it was difficult to knead at first, and there was oil everywhere, but after 3 or 5 minutes, the butter was absorbed by the dough and it was easy to knead) and knead it into soft dough.

5. Roll the dough into a thin dough with a rolling pin and shape it with a biscuit impression (there is no model, you can shape it freely. You can also print a small cover circle.

6. Spread a thin layer of butter on the baking tray and arrange the printed biscuits; Add some salt water to make it salty. Spray some salt water on the biscuit surface according to your preference (there is no watering can, you can gently wipe some with your hands. )

7. Let it stand for 5- 10 minute for fermentation.

8. During this period, the oven is preheated to 240 degrees. Into the oven, fire up and down, 240 degrees, the upper layer, 10 minutes or so (you can turn off the power when you are satisfied with coloring and bake with residual temperature)

Eight, bread

1. Material: dry yeast 1 tablespoon, warm water 1 50ml, eggs1piece (150g).

60g butter, 60g sugar, 2 tablespoons salt1/,250g high-gluten flour, 50g low-gluten flour and milk powder 18g.

2. The yeast is dissolved in warm water; Add sugar and salt to butter until it becomes loose (stir well and the color is white).

Add the eggs, break them up and stir well. Add yeast water and stir well again.

3. Mix the flour, milk powder and the mixture in "2".

Because there is a lot of water, the dough is particularly sticky, so stir it with a rolling pin. Stir hard, it takes a lot of effort. Stir constantly until the dough becomes smooth.

5. Put it in a warm and humid place for basic fermentation 1 hour.

6. Gently press down the fermented dough by hand to discharge the gas inside.

7. Ferment again for about half an hour, and sort out the required bread shape according to your preference.

8. Spread a layer of butter on the baking tray or pad it with tin foil. Put the dough on the baking tray and ferment for about half an hour. The dough is fermented. (very important process)

9. Preheat the oven to 180 degrees, and fire it for about 23 minutes (adjust the heat according to the skin color in the last few minutes).

10. After baking in the oven, the dough is full of baking pans.

It will look much better if you are not lazy. )

Nine, sushi

First, the practice of sushi vinegar:

White vinegar: 600cc, sugar: 500 g, salt: 80 g (the amount of sugar can be reduced appropriately in the case of raw fish). Put the above materials into a pot and cook until they are completely dissolved. Don't boil vinegar, lest the acidity decrease.

2. Cooking method of sushi rice: Eating rice and glutinous rice according to the ratio of 65,438+00: 65,438+0 can make soft glutinous sushi rice. The water consumption is one cup of rice to one glass of water, and if it exceeds five cups of rice, it will be reduced by 1/5 of the last glass of water.

Third, the ratio of rice to sushi vinegar: a bowl of rice+a tablespoon of sushi vinegar (a cup of rice can cook two bowls of rice, according to this ratio. )

Fourthly, the stirring time of sushi rice vinegar.

1. Cook the rice in the rice cooker for about 20 ~ 25 minutes.

2. Sushi rice must be stirred evenly, otherwise the rice without vinegar will become hard if it is left for a long time. After mixing evenly, be sure to put it in a ventilated place or blow it with an electric fan to cool it.

Five, sushi rice preservation method

If sushi rice is left, you can cover it with two clean wet cloths. Don't be too wet when the wet cloth touches the rice noodles, just a little wet.

First, the basic practice of ordinary sushi

First prepare a small bowl beside it and put some vinegar in it. When cooking, dip your hands in vinegar from time to time to keep them moist and get rice on them. The second is red fish such as tuna.

When cutting, you should go in obliquely and cut off the tendon.

Third, the practice of herring

Herring usually buys whole fish. Herring is generally described as "shining fish". Therefore, in order to keep their luster, they should not be washed with ordinary water, but with light salt water. First, cut off the fish head as shown, and wash the internal organs and blood. Dry the steam and throw the fish away along the bone. Finally, only the bones are skimmed, leaving the fish.

Peel the fish from beginning to end, and then grill the fish to taste with soy sauce. Just put the slices on the rice ball.

Four, thin roll sushi

The shiny side of laver is the surface. Finally, try to arrange it in a rectangular shape.

Five, thick roll sushi

Although it is a bit difficult to roll sushi, it is a good choice for picnic lunch because of its bright colors and variety.

You can choose any material you like, such as: mashed fish with sugar, pigment melted in wine, or mushroom strips, boiled eggs, and so on.

When rolling, put a whole piece of laver along the edge, leave a blank of 3 cm on the back of laver, and spread a thick layer of rice. Then put the prepared materials in the middle of the meal in order. In order to prevent the rolled process materials from falling off, be sure to hold the materials with your fingers. Finally, cut it into 8 equal parts.

Preservation method of sushi

1. Don't put it in the sun and high temperature. Sushi should be stored in a refrigerator with a temperature of 2 to 5 degrees, not in ice. 3. only suitable for the day.

X. Qifeng cake (new)

Tools: 8-inch cake mold, electric egg beater, 2 egg beaters, 1 scraper.

Materials:

Egg yolk 70g (about 4 egg yolks), orange juice (or milk) 40g, salad oil 30g, sugar 40g, low flour 100g, baking powder 3g.

Egg white 140g (about 4 proteins), sugar 80g, tata powder 2g (white vinegar can be used instead of fresh eggs).

Preheat the oven to 190 degrees.

Exercise:

1, low flour+baking powder mixed and sieved.

2. Beat the egg yolk+sugar to light yellow, add salad oil, orange juice or milk (I used10g rum+30g milk) and mix well.

3. Add the sieved powder and stir it into batter.

4. Beat the protein into coarse bubbles at high speed, turn to medium speed, add 50 grams of white sugar in several times, and beat until it is dry.

5. First, mix and dilute the 1/3 protein paste with the yolk batter, then pour the diluted paste into the protein paste, stir it evenly, and pour it into the baking mold for baking.

6. Bake at190℃ for 45-50 minutes. There was no serious hiss when tapping the surface from the furnace. Take out the mold until it is locked, and then cool and demould.

Second, cake rolls

1. Break the egg and separate the yolk from the egg white.

2. Put the butter into the pot and melt it slowly with low fire. Sift in the low flour and stir well.

3. Add milk and egg yolks and mix well with an eggbeater.

4, the protein in a large bowl, electric egg beater first high-speed foam, add sugar several times.

Turn to medium speed and continue to beat the egg whites until it doesn't flow. When you lift the protein foam, it will produce a small hook. Mix 1/3 with batter and dilute.

5. Pour the diluted batter into the remaining protein, slide the scraper along the edge of the bowl, turn the bottom, repeat the turning and shoveling actions, and mix the protein and batter evenly.

6. Spread oil paper on the baking tray and preheat it in the oven 180℃.

7. Pour the prepared batter into the baking tray, gently smooth the surface, and bake in the oven for 15 minutes.

8. After taking out the oven, cool it upside down, tear off the oiled paper, spread the whipped cream, roll the cake into a cake roll with a piece of tin foil slightly larger than the cake, tie it tightly, wrap it, put it in the refrigerator for about 20 minutes, and cut it into pieces with a knife after setting.

Christmas snacks DIY Christmas bread

Christmas bread (Stollen)

Materials:

A. 50g of high-gluten flour, 65438+ 0.5g of yeast powder and 40g of milk.

B 50g of high flour, 20g of sugar, 65438+ 0.5g of salt, 2g of milk powder and 25g of eggs.

C.40 grams of cream.

D. raisin 15g, walnut 15g.

Exercise:

1. A material is fermented overnight in cold storage.

2. Stir the A+B material until the dry material is dissolved.

3. Add material C and continue stirring until material D is added to the shiny surface.

4. Let stand for 30 minutes.

5. Divide by 250g and relax by 20 points.

6. Plastic surgery.

7. Finally ferment for 50 minutes.

8. Bake in the oven 180 degrees for 25 minutes.

Macaron

Macaron

Materials:

A. protein 240g, sugar 470g and water 70g.

B.330 grams of chocolate and 40 grams of almond paste.

C. almond powder 200g.

Exercise:

1. A material was beaten to dryness and foamed.

2. Heat the chocolate in water and add almond paste for later use.

3. Divide the material A into 2-3 times until the material B is evenly stirred (from outside to inside).

4. add material C.

5. Put it in a flower squeezing bag and squeeze it into a bead shape.

6. Bake in the oven 180 degrees for 20 minutes.