How to make all kinds of bread, how to make bread

Buy an oven and buy some books on pastries, OK.

Here's how bread is made:

Ingredients: French noodles are as follows, 200 grams of high-gluten flour, 150 grams of water, 2 grams of sea salt, 3 grams of fresh yeast, Japanese blanching seeds as follows, 150 grams of high-gluten flour, 60 grams of light cream, 20 grams of butter, 15 grams of sugar, 2 grams of sea salt, 100 grams of water, the main dough is as follows, 1000 grams of high-gluten flour (Eagle), 400 grams of water, 150 grams of eggs, 50 grams of milk powder, 160 grams of sugar, 18 grams of sea salt, 100 grams of unsalted butter, 33 grams of fresh yeast.

Steps: 1. Japanese hot seeds.

2. Put all the ingredients except salt and butter into the kitchen bucket, mix evenly, beat until the surface is smooth, add sea salt, and continue to beat until the thick film state.

3. The glove film can see fingerprints clearly.

4. Add softened butter and beat until it is a very smooth and malleable film, and the temperature of the cylinder is about 26 degrees.

5. Take out the beaten dough and put it into the fermentation box, and make a shot at a temperature of 28 degrees and a humidity of 75%, for about 40 minutes.

6. Take out the dough after one shot, divide it, round it by hand, and relax for about 20 minutes. If the amount is large, it can be partially refrigerated and relaxed.

7. Roll it out. <>

8. Roll tightly and roll into a shuttle type.

9. Stack two-thirds and pinch both sides.

10. Turn down and pinch the bottom tightly.

11. Carry out the final fermentation at a temperature of 32 degrees, humidity of 80%, and a time of about 40 minutes.

12. Top heat 210, lower heat 190, bake for 10-12 minutes. Shuttle type and stack up, technique customization! There are molds that can be put directly into the molds, saving worry and effort.

13. Eat! Hot dogs don't have yellow mustard, no soul.

Here's how:Ingredients: 170 grams of cake flour, 70 grams of cake flour, 3 grams of yeast powder, 3 grams of salt, 140 grams of milk.

1. Prepare all the materials.

2. Heat the milk slightly, put the yeast powder into the milk to dissolve, and let stand for 5 minutes.

3. Add high-gluten flour and low-gluten flour to the bread machine, and stir well with salt.

4. After pouring warm milk, start the dough program and knead into a smooth dough.

5. Place in a container, cover with plastic wrap, and put in the oven to ferment for 60 minutes until the dough is twice as large.

6. Divide the fermented dough into three equal parts, roll it round, cover with plastic wrap and relax for 10 minutes.

7. Take the dough and roll it out, roll it up from top to bottom, close it and pinch it tightly, and knead the long strips into bread crust in turn.

8. After everything is done, put it in a baking tray, cover it with freshness and put it in the oven, and ferment for 40 minutes.

9. Ferment the bread crust until it doubles in size and sprinkle some dry flour on top.

10. Gently cut a few times with a knife.

11. Put it in the preheated oven and bake it at 180 degrees for about 16 minutes.

12. Leave it in the oven to cool, slice and eat.

Ingredients: flour, yeast, milk, sugar, salt, whipping cream, butter, eggs. First, pour the milk, sugar, salt, eggs, and whipping cream into a bucket and stir well, add yeast, and stir into a ball.

After forming a dough, add butter, wait for fusion, and it is not easy to tear off when pulling, and then ferment for 30 minutes. After half an hour, the dough is flattened and rolled again, and it is fermented for another hour, until the bread bucket is six or seven minutes full, and it can be eaten for 45 minutes. <

Ingredients: flour, yeast, milk, sugar, salt, whipping cream, butter, eggs.

1. Pour milk, sugar, salt, eggs, and whipped cream into the bread bucket and stir well.

2. Pour the flour and yeast into the bucket and stir together with the previous milk to form a ball.

3. Wait until the flour is stirred into a dough and add the butter.

4. When the flour and butter are stirred and fused, and they will not be easily torn off when pulling, they can be covered and fermented for 30 minutes.

5. After 30 minutes, take out the dough and flatten it and roll it again, put it in the bucket again, press the fermentation button, ferment for an hour, and ferment until the bread bucket is six or seven minutes full, and then bake, the time is set to 45 minutes.

6. Finally, take out the bread and slice it and serve!

Bread is a favorite choice for many people, eating bread has no effect on the body, but when eating bread, it needs to be carried out in moderation, which is conducive to the absorption of nutrients by the body, and at the same time there will be no burden on the body's digestion.

How to make home-cooked bread:

Ingredients: 200g of high-precision flour, 15g of milk powder, 1 egg, 50ml of water, 30g of sugar, 35g of butter, 3g of yeast, 1g of salt

Method. 1.Put the water, eggs, sugar, butter and salt together in the bread maker mixing bucket;

2.Pour in the flour, dig a small pit in the middle and put in the yeast;

3.Start the bread machine sweet bread making program, and take out the dough when the bread machine kneading and fermentation is completed and ready to enter the baking stage;

4.Place the dough on a cutting board, press and exhaust, divide it into small portions, roll it round, and put it on a baking sheet to rise until it is twice the size;

5.Brush the surface with whole egg wash, put it in the middle of the oven, bake at 175 degrees for about 10 minutes, and the surface is golden brown.

Tips. 1. If you want to organize better, you can use a separate kneading program first, and then enter the sweet bread program after the end.

2. Due to the different quality of flour brands and the different sizes of eggs, the amount of water will also be a little off.

3. In order to avoid the bread being baked too hard, you can choose the baking color, generally I like to use light color, the surface is slightly colored, but the surrounding is already very dark.

4. The moisture of the dough should not be too small, the dough is too dry, and the stirring rod will be very difficult to stir, which will affect the formation of gluten and easily damage the bread machine.

After understanding the practice of home-cooked bread, when making home-cooked bread, it can be carried out according to the above production methods, but in the process of making home-cooked bread, it is necessary to understand all aspects of it, and each step of making bread must be carried out accurately, so that the bread made will be delicious, which needs to be paid attention to.

The steps to make the noodle balance bag are as follows:1Ingredients: flour, yeast, water, salt and sugar. Depending on your taste, you can also add other ingredients such as milk powder, etc.

2.Combine the flour, salt, and sugar in a large bowl. You can choose different kinds of flour according to your preference, such as whole wheat flour or white flour.

3.In a separate small bowl, combine the yeast and warm water. Make sure the temperature of the water is not too high so that the yeast does not occur. Allow the yeast to activate in warm water until foam appears.

4.Pour the activated yeast water into the flour mixture and stir to combine. Gradually add the water until the dough is moist but not sticky to your hands. You may need to adjust the amount of water depending on how absorbent the flour is.

5.Place the dough on a flat surface and knead by hand for about 10 minutes until the dough is smooth and elastic.

6.Return the dough to a bowl, cover with a damp cloth and place in a warm place to rise. The fermentation time is about 1-2 hours, or until the volume of the dough doubles.

7.When the dough is finished rising, remove it and place it on the bench. Gently vent the dough by hand, divide it into small pieces of the appropriate size, and knead it into a circle by hand.

8.Place the dough on a baking sheet, cover with a damp cloth and place again in a warm place for the last fermentation. Ferment for about 30-60 minutes, or until the dough rises again.

9.While the dough is rising, preheat the oven to the right temperature, generally 180-200 degrees Celsius.

10.Once the fermentation is complete, place the dough in a preheated oven and bake for about 20-30 minutes.

11.Remove the baked bread and place it on a cooling rack to cool. Wait until the bread has cooled completely before serving.

The basic steps to make bread are as follows:

One. Ingredients: 500 grams of cake flour.

Yeast 7 grams.

30 grams of sugar.

250 ml of warm water.

Salt 5 grams. Milk 50 ml.

30 grams of butter.

Two. Steps:1Prepare a large bowl and pour the cake flour into the bowl.

2.Add sugar and yeast to a glass of warm water, stir well, and let stand for 5-10 minutes to allow the yeast to ferment and bubble.

3.Pour the fermented yeast water into the flour in a bowl and stir to combine.

4.Gradually add the remaining warm water and continue stirring until the dough begins to form.

5.Pour the dough over a flat surface and begin kneading.

6.While kneading, gradually add salt and milk and continue kneading until the dough is smooth and elastic.

7.Add the butter to the dough and continue kneading until the butter is completely incorporated into the dough.

8.Return the kneaded dough to a large bowl, cover with a damp cloth or plastic wrap and place in a warm place for the first fermentation, about 1-2 hours, until the dough has doubled in size.

9.After fermentation, the dough is removed, placed on a cutting board, air bubbles are removed, and the dough is divided into small dough of the appropriate size.

10.Place the small dough on a baking sheet, cover with a damp cloth or plastic wrap again and let it rise a second time, about 30-60 minutes, until the dough is larger again.

11.Scratch the surface of the dough with a knife mark and bake in an oven preheated to 180°C for about 15-20 minutes, until the surface of the bread is golden brown.

12.Remove the baked bread and place it on a grid rack to cool.

Note: This is just a simple step to make the base bread. You can also add other ingredients such as dry, nuts, chocolate, etc., according to your taste and preferences to make different flavors of bread.

Also, the process of making bread requires some patience and time, make sure to give enough time when it is fermenting and omen baking.

Nut Daleba bread - all kinds of nuts are rich in vitamins, minerals, proteins, fats and other nutrients, used to make bread, once loved by everyone, this one is good.

Ingredients: 400 grams of bread flour, 15 grams of milk powder, 8 grams of yeast, 4 grams of salt, 65 grams of sugar, 200 grams of milk, 1 egg, 25 grams of salad oil, 25 grams of butter, bake at 170 degrees for 35 minutes; Other: 150 grams of nuts.

Method: 1. Prepare all the ingredients; 2. In addition to butter and nuts, put the materials into the kneading bucket in the order of liquid first and then solid, knead to the expansion stage, add butter, and then knead to the complete expansion stage, the film that can be pulled out is not easy to break, and the edge of the hole is smooth;

3. The dough is arranged into a smooth dough, put it in a warm place to ferment, about 28 degrees, the humidity is 75%, ferment to 2 times the size, dip the flour in your hands, and the dough will not shrink with your eyes closed; 4. Knead the dough again and divide it into two equal parts;

5. Take a dough and roll it out, spread it on an appropriate amount of dried fruits, roll it up and put it on a baking sheet, carry out secondary fermentation, soak in the egg wash, preheat the oven at 200 degrees, turn to 170 degrees and bake for 35 minutes.

2. Evaporated milk protein toast - there is whipping cream, egg white, no egg yolk, the fat content is reduced, the taste is also superb, and it is very soft.

Ingredients: 280 grams of high flour, 23 grams of yeast, 23 grams of sugar, 60 grams of light cream, 80 grams of egg white, 3 grams of salt, 15 grams of unsalted butter, 70 grams of water.

Method: 1. In addition to butter, the ingredients are put into the dough bucket in the order of liquid and then solid according to the method, kneaded to the expansion stage, then add softened butter, and then knead in the complete expansion stage, which can pull out the film and is not easy to break, as shown in the figure;

2. After the dough is rounded, cover it and ferment it to twice the size, knead it smooth again, split it into three equal parts in the parting, and after proofing for 15 minutes, roll it out into a long tongue shape and roll it up from one side;

3. Take a dough and roll it out into a long tongue again, roll it up and put it in the toast mold, carry out secondary fermentation until it is 9 minutes full, soak the egg liquid, preheat, bake at 170 degrees for 5 minutes, turn to 165 degrees for 35 minutes, and cover with tin foil after coloring. III

Category. There are many kinds of bread on the market, and according to the differences in ingredient recipes and production methods, various types of bread can be baked, which can be roughly divided into four categories.

Hardbread. The hard bread has a rich wheat aroma, its crunchy and aromatic crust, and its soft and flexible interior, which is the most attractive feature. Most Westerners love this bite and has the least fat content of any bread, including whole wheat bread and multigrain bread.

Soft bread. Bread baked on a toast pan can be classified as soft bread. It is characterized by its fine organization and beautiful style, which is common to toast and fruit bread.

Soft meal kits. Soft bread is softer than other types of bread, has a sweet taste, and contains more sugar and fat. Since both of these ingredients inhibit yeast fermentation, the amount of yeast needs to be high, including carrot packets, grape juice bread and croissants.

Sweet bread. Sweet bread is not only high in sugar, but also high in other ingredients such as fat and eggs. Usually sweet bread contains filling, and it is necessary to pay attention to the fermentation process when making it, so as to avoid the failure of the finished product after baking such as small size, light color and separation from the skin filling.