Ingredients: 500 grams of steak.
Accessories: egg150g, bread150g, and wheat flour 50g.
Seasoning: salt 4g, pepper 3g.
Features of French steak:
The outside is brown and crisp, and the inside is bright red and tender.
How to make French steak:
1. Beat the eggs into egg liquid, shell the edges of white bread, cut into rice grains, and mix with refined salt 1g for later use.
2. Cut the steak into pieces, break it loose with the back of a knife, spread it with salt and pepper, dip it in dry flour, then drag it into the egg liquid, dip it in bread crumbs, cover it with a layer of tissue paper, and gently press it on the paper with your palm to make the bread stick.
3. Put 250 grams of cooked vegetable oil in a baking pan, heat it at 250℃ for about 5 minutes, adjust it to 200℃, put the cattle into the oil, fry it for about 5 minutes, turn it over for 10 minute, and take it out when the surface is brown.
4. Serve with spicy soy sauce or ketchup.
Production materials of fruit pizza:
Ingredients: 200g wheat flour, 400g wheat flour.
Accessories: raisin 75g, yolk 20g, yeast 12g, rum 30g, apple 35g, kiwi fruit 35g, cheese 130g.
Seasoning: salt 12g, sugar 35g, olive oil 40g.
How to make fruit pizza;
1. Put the dough into the greased baking tray and move it into the baking tray preheated to 2 10℃;
2. Bake for about 7 minutes until the color is golden, and take it out;
3. Wash the apple, remove the core and slice it;
4. Wash kiwifruit, peel and slice for later use;
5. Brush the baking tray with a thin layer of oil, put it in the crust, and apply cream white sauce (25g);
6. Then evenly sprinkle cheese shreds (50g) on the crust;
7. Spread the apples, kiwis and raisins evenly, and finally sprinkle with shredded cheese (30g) and cheese powder (50g);
8. Move the crust into an oven preheated to 200℃ and bake for about 3 minutes;
9. After the surface of the cheese is golden yellow, it can be taken out.
Tips for making fruit pizza;
Making California sweet pizza dough;
Wheat flour 400g, wheat flour 200g Ingredients: yeast 12g, egg yolk 20g, raisin 60g, rum 30g, seasoning: salt 12g, sugar 35g, olive oil 40g.
1. Put the dry yeast into a small bowl, add warm water (300ml) and mix well;
2. Sieve the high-gluten flour and low-gluten flour into a steel basin, add yeast and stir slightly evenly;
3. Add olive oil, salt, sugar and egg yolk and knead into dough;
4. Take out the dough and beat it until it is smooth, and wrap it with plastic wrap for basic fermentation for about 35 minutes;
5. When the volume of dough expands to twice the size, it is divided into three small doughs, rolled into balls again, and sealed with plastic wrap for secondary fermentation for about 30 minutes;
6. Put the raisins in a small bowl and soak them in rum until they are soft;
7. Roll the fermented dough into dough, sprinkle raisins evenly and roll it in half;
8. Roll it into a round dough, press the edge with your fingers, and fork a small hole evenly in the middle.
Homemade creamy white sauce
Ingredients: 40g of cream, 40g of chopped green onion, bay leaf 1 slice, minced garlic10g, 60g of flour, 500ml of stock, 200ml of fresh milk, 50ml of animal fresh cream, 5ml of white wine15ml, and appropriate amount of salt and sugar.
1. Heat the butter in the pan, add the onion and stir fry over low heat;
2. Add laurel leaf, minced garlic and flour and stir well, then add stock, fresh milk, animal fresh cream and white wine and stir well again;
3. Season with salt and sugar.