❤💗️大家好，我是秋霞，感谢大家收看我的视频💗❤️我平时喜欢做面食给家里人吃，做的时候顺便拍下视频然后编辑好，放在这里分享给大家。我用的材料大部分超市都可以买到。如果你喜欢我的视频，欢迎大家点赞，订阅，和分享给你身边的朋友们！爱你们！ Hello everyone, my name is Qiuxia, thank you for watching my video. I like to make pasta and buns for my family. I recently started to take videos while I am cooking, and would like to share them with everyone here. The materials I use are available in the supermarkets. If you like my video, please like, subscribe, and share with your friends! Love you guys!
Subtitle content (machine translated): For the oil skin: pour the ingredients into the kitchen machine and knead for 5 minutes at level 2. Shape and refrigerate for half an hour. For the oil pastry: mix the ingredients, mix well, shape and let stand for half an hour. For the mochi: except butter, mix other ingredients, sieve, wrap with plastic wrap, pierce, and microwave for 2 minutes. Take out the oil skin and oil pastry, and divide each into 8 portions. Wrap the oil pastry with the oil skin, take out the first one and roll it into a cow tongue shape, roll it up, cover it with plastic wrap, and let it stand for 20 minutes. During the waiting period, add butter to the mochi, stir evenly, pull it until it is fine, and divide it into 8 portions. Divide the jujube paste into 8 portions. Take out the first one, flatten it, roll it out, roll it up, and let it stand for 20 minutes. During the waiting period, wrap the jujube paste in the mochi. Take out the dough, press it in the middle, roll it into a round piece, and wrap it with the jujube paste and mochi filling. The seam must be tight to prevent the filling from bursting during baking. Brush the surface with egg liquid and sprinkle with white sesame seeds. Place in preheated oven and bake at 355F (170C) for 15 minutes; turn to 360F (180C) and bake for 5 minutes.
Subtitle content (machine translated): For the salt and pepper part: stir-fry the peppercorns and fennel until they change color. Add cooked white sesame salt and grind into powder. Bake the peanuts at 360F (180C) for 8 minutes, peel and crush. For the peanut filling: mix the medium-gluten flour and glutinous rice flour and stir-fry until they turn slightly yellow. Pour in all the peanut fillings and mix evenly. 15 pieces for 25 grams each. For the puff pastry part: pour the powdered sugar, egg liquid and peanut butter into the softened butter and beat evenly. Sift in the low-gluten flour and milk powder, add baking powder, stir evenly, and divide into 15 pieces, 25 grams each. Flatten the puff pastry, wrap it in the peanut filling and mold it. It doesn't matter if there are cracks, just press it a few more times when molding. Put it in the preheated oven and bake it at 180C (360F) for 9 minutes. Take it out and brush it with a thin layer of egg liquid. Adjust the oven to 170C (340F) and bake it for 10 minutes. Pack a few for my bestie.
Subtitle content: Dough: Pour all other ingredients except butter and salt into a food processor and knead at low speed 2 for 4 minutes. Add salt and butter, continue kneading until the butter is completely melted, then switch to 4th speed and knead for 5 minutes. Shape, put into a container, and let rise to twice its size. Mochi: Mix other ingredients except butter, sieve, wrap with plastic wrap, pierce, and microwave for 2 minutes. Take out, add butter, stir evenly while hot, wear gloves, stretch until continuous. Divide into 8 portions, and wrap the mochi with 50g of bean paste. Take out the dough that has risen, exhaust, and divide into 8 portions. Shape, cover with plastic wrap, and let stand for 15 minutes. Wrap the filling, put in the oven, put a bowl of hot water next to it, and let rise to 1.5 times its size. Brush with egg wash and sprinkle with sesame seeds. Bake in a preheated oven at 390 F (195 C) for 15 minutes. It is soft and stringy, and you can eat it while it is hot!
Subtitle content: Date paste filling: steam seedless red dates over high heat for 25 minutes. Add water and puree. Pour date paste and corn oil into a non-stick pan and stir-fry over medium heat until the mixture holds together and becomes non-stick. Oily skin part: Pour the ingredients into the chef's machine and knead in setting 3 for 8 minutes. Shape and let sit for 1 hour. Pastry part: Mix the ingredients, mix well, shape and let stand for 1 hour. Roll out the oily dough into large pieces. Shape the pastry into a small rectangle. Wrap the puff pastry in the dough, roll it into a rectangular shape, fold it in half, wrap it tightly with plastic wrap, and let it rest for 20 minutes. Divide the jujube paste filling into about 27 pieces. Roll out the dough, roll it out, fold it in half, roll it out again, fold it in half, wrap it tightly with plastic wrap, and let it rest for 20 minutes. Roll out and divide into about 27 portions. The first round wrapping method: take out a dumpling, fold it in half, flatten it, roll it out, and wrap it with jujube paste filling. The second way to make ox tongue-shaped buns: wrap the jujube paste filling into an oval shape, flatten it, and cut it a few times with a knife. The third square wrapping method: wrap the date paste filling and roll it into an oval shape, flatten it, turn it over, and fold it in half. The fourth daisy-shaped wrapping method: wrap the jujube paste filling, then flatten it, cut out the shape, and shape it. The fifth plum blossom-shaped wrapping method: wrap the jujube paste filling, then flatten it, cut out the shape, and shape it. Brush the surface with egg wash, sprinkle with white sesame seeds, and brush the plum blossom cake with food coloring. Place in the preheated oven and bake at 340 degrees Fahrenheit (170 degrees Celsius) for 25 minutes; turn to 360F (180C), cover with tin foil, and bake for 10 minutes.
Subtitle content (auto-translated): Chocolate filling: Mix the ingredients, melt them, pour them into the mold, and freeze them quickly. Dough part: Except butter and salt, pour all other ingredients into the mixer and knead at low speed 2 for 4 minutes. Add salt and butter and continue kneading until the butter is completely melted. Knead in gear 4 for 5 minutes. Shape it into a container and let it grow until doubled in size. Take out the risen dough, deflate it and divide it into 8 portions. Shape, cover with plastic wrap and let rest for 15 minutes. Wrap the black dough into the chocolate filling and wrap it tightly to prevent the filling from being exposed. Put it in the oven with a bowl of hot water next to it and let it rise until 1.5 times in size. Bake in preheated oven at 360 F (180 C) for 18 to 20 minutes. Cookies are crushed and dark chocolate is melted. Dip or brush bread with chocolate and sprinkle with biscuit crumbs. Eat it while it's hot, it's super good!
Subtitle content: Fry the peanuts, add sugar and break them into pieces. Add water and butter, mix well, and freeze for 20 minutes. Do the same with black sesame seeds. Blue glutinous rice ball skin part: add butterfly pea flowers to 160 grams of water and bring to a boil Pour into the glutinous rice flour, stir evenly and knead into a ball. Take 1/4 out and put it into boiling water for 2 minutes. Add back into the dough and mix well. Pull until it becomes delicate. The same method is used for white glutinous rice balls. Divide the peanut filling and black sesame filling into about 8 grams each, and freeze them for later use. Shape and round before wrapping. Divide the blue and white glutinous rice dumpling skins into 18 to 19 pieces each. Wrap in black sesame filling and some glutinous rice flour. Use the mold to make small flowers for decoration. Cover with plastic wrap at all times. The same method is used for white glutinous rice balls. Use some fruit and vegetable powder to color the flowers. Put the pot under boiling water and let everything float. Remove when cooked.
