Recipe and recipe of French bread, recipe and recipe of French bread

The preparation of French chocolate toast is detailed.

Cuisine and efficacy:

French recipes. French Chocolate Toast is made from the ingredients:

Ingredients: 2 slices of white toast, 200ml of fresh milk, 1 tablespoon caster sugar, 2 tablespoons of cream, a few drops of vanilla extract, appropriate amount of chocolate sauce, appropriate amount of creamer, appropriate amount of crushed chocolate.

Teach you how to make French chocolate toast and how to make French chocolate toast delicious1Beat the fresh milk, eggs, and caster sugar, and then add vanilla extract and mix well to make the egg juice.

2.Soak each slice of toast in the egg juice and let the toast fully absorb the egg juice until it is about 50% saturated.

3.Heat the cream in a pan to melt, then add the toast and fry until golden brown on both sides.

4.Place the fried French toast on a plate and drizzle with chocolate sauce, creamer and crushed chocolate.

French soft bread:

Now the weather is cooler, and if there is heating, put the heating on fermentation; If there is no heating, put it on the balcony or use an electric blanket to heat it and put the basin on top ......

I use regular cheese slices, and I guess it's even better if I have mozzarella!

You can go to a professional training institution to find out.

1. Stir the high powder, low powder, salt and yeast at a slow speed; 2. Stir the water at a slow speed until the expansion is completed; 3. Take 140g of dough, add walnuts to the rest and stir slowly; 4. The dough is arranged into a round ball, fermented for 80 minutes, divided into two types of dough, 70g and 300g, and relaxed for 30 minutes; 5. Arrange 300g of dough into an olive shape; 6. Roll out the 70g dough and wrap the olive-shaped dough made in step 5, put it into the proofing box for fermentation, and the proofing time is 40 minutes; 6. Roll out the 70g dough and wrap the olive-shaped dough made in step 5, put it into the proofing box for fermentation, and the proofing time is 40 minutes; 8. Put it in the preheated oven, 240 on the top heat, 220 on the lower heat, and bake for about 20 minutes.

Step 1: Prepare all the ingredients for the rare dough species;

Step 2: Put the thin flour with high gluten, low gluten flour, water and yeast into a stainless steel basin;

Step 3: Stir well until the yeast melts and mix completely into a thin dough. Seal it and leave it at room temperature for 4 hours, the dough will ferment, and the alcohol will be heavy;

Step 4 Prepare all the ingredients for the main dough;

Step 5: Put the high-gluten flour, low-gluten flour, water, improver, yeast and thin flour seed in the main dough material into the mixing bucket;

Step 6: Stir at slow speed for 1 minute, then stir quickly to smooth and flexible;

Step 7: Add salt and stir well at slow speed;

Step 8: Wrap the stirred dough into a ball and wrap it in plastic wrap;

Step 9: Put it in the oven with the fermentation function and ferment at 35 degrees for 1 hour;

Step 10: Divide the dough, 180 grams of short bread, 270 grams of long bread, round and relax for 20 minutes;

Step 11: Flatten the dough and roll it into a stick shape from top to bottom;

Step 12: Place a high-temperature cloth on the baking tray and place the rolled long wrap correctly in the baking tray;

Step 13: Place a high-temperature cloth on the baking tray and place the rolled short wrap correctly in the baking tray;

Step 14: Put the rolled bread into the oven, ferment at 35 degrees for 90 minutes (60 minutes in hot weather) with the fermentation function;

Step 15: wrap the fermented long method on the surface sieve with flour, and use a sharp blade to cut 4 knives on the surface;

Step 16: wrap the fermented short method on the surface sieve with flour, and use a sharp blade to cut 2 knives on the surface obliquely;

Step 17: Put it in the oven and bake it at 200 degrees for 20 minutes with the rear hot air function, and bake the long and short bread in 2 times;

After baking, the skin is hard and crispy, and the inside is soft as standard.

Put the flour, yeast and water in the container and stir well.

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Once the yeast is fermented, add the yeast and flour.

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Remove the dough and add salt.

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Knead into a smooth dough.

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Cut into equal thirds.

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Knead into long strips and place in a baking sheet.

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Sprinkle with flour and make a few cuts.

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Bake in the oven for 20 minutes.

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Remove and place on a plate.

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50g chopped walnuts and stir-fry over low heat for one minute.

Pour 180 ml of milk into a bowl, add 170 grams of cake flour, add 80 grams of whole wheat flour, add 20 grams of black sesame seeds, add 10 ml of honey, add 1 teaspoon of table salt, 1 teaspoon of yeast.

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Stir well, add 20g of butter to the dough and stir on low speed for 10 minutes.

Add 50 grams of chopped walnuts and mix with dough for 2 minutes.

Cover with plastic wrap and let rise at room temperature for 1 hour.

Cut into small pieces, knead into balls, cover with plastic wrap and relax at room temperature for 15 minutes.

Place on oiled paper and place a bowl of hot water on the bottom of the oven to ferment for an hour.

Sift the cake flour.

Cut with a knife and cover with foil with the shiny side facing up.

Bake the oven at 180 degrees for 20 minutes.

So the delicious French bread is ready.

To make French bread, you need to rub the dough repeatedly on a flat surface and let it rise...

% gluten flour, 3% yeast, 2% salt and 30% water.

2. Knead the dough: Put the above materials into a mixer, first slow stir for 2 minutes, and then stir at medium speed for 10 12 minutes. During the dough mixing period, it is necessary to check whether the dough is short of water, so that it can be added in time.

Finally, stir briskly for another 10-12 minutes. Flatten the dough by hand to present a relatively transparent film with a smooth and non-jagged opening, and the dough is stirred.

3. After the dough is kneaded, put it on the operating table, press it by hand to extend outward, the shape is regular and the thickness should be consistent, at this time, it is necessary to check the softness and hardness of the dough, press the dough, and it can bounce back to the original shape in a short time, indicating that the dough is moderately soft and hard.

4. Basic fermentation: After the dough is kneaded, put it in the fermentation box, adjust the temperature to about 31, the humidity is 65%, and take it out after fermentation for half an hour.

5. Intermediate fermentation: Divide the dough into 200 grams of agent, pat it lightly to exhaust, then gently pull the agent to form a long strip, press it with the palm of your hand, wrap the long strip into a shape similar to a rolling pin, and put it in a baking dish. Before placing the dough, a layer of cotton cloth should be spread, and the cotton cloth should be made into a relatively average fold, and the cotton cloth can ensure that the baguette is heated evenly, and each baguette has an independent small space, which can avoid the dough from sticking to each other after expansion, affecting the shape of the baguette.

The temperature of the fermentation chamber was adjusted to 28 °C, the humidity was 65%, and the intermediate fermentation was completed after 20 minutes.

6. Forming: Take out the dough, press the dough by hand, mold out the excess air, and then roll the dough into a long roll, and then put it into a baking tray for final fermentation.

7. Final fermentation: the fermentation temperature is 32, and the humidity is 65%. Fermentation time is about 45 minutes.

8. Scratching: After the fermentation is completed, take out the dough, and then directly use the blade to draw a curved opening on the surface of the bread, the number of knives is not specified, but it should be evenly distributed from one end of the dough to the other end. The blade is tilted at an angle of 45 degrees when making a cut, and the arc should be drawn when the knife is closed, so that the opening presents a beautiful leaf shape, and the depth of each knife should be mastered in centimeters.

9. Baking: Put the dough into the oven, adjust the upper heat of the oven to 220, adjust the lower heat to 200, bake for 15 to 20 minutes, and the delicious baguette will be freshly baked. After cooling, it is OK to pack it in a paper bag.

French bread, as the name suggests, is a bread from France, and it is also a small and convenient bread, this bread has been improved after arriving in China, it is softer, and at the same time retains the authentic French flavor. Empty packaging adds convenience and long-term storage attributes, making it a snack for modern fast-paced groups in addition to dinner. 1. French King Cake Jean Ming Gal....

First of all, brush the pan with a small amount of oil, put in a few French buns, fry them on both sides, then brush with a layer of earth honey, sprinkle with white sesame seeds, and you can get out of the pan.

The bread recipe and recipe are as follows: Book funnelIngredients: 250 grams of high-gluten flour, 15 grams of milk powder, 1 whole egg liquid, 135 grams of milk, 20 grams of butter, 20 grams of sugar, 2 grams of salt.

Steps: 1. Put all the ingredients into the chef's bucket except for Huang Sowei oil and salt.

2. After kneading out the coarse film, add butter and salt.

3. Continue to knead the dough and knead out the glove film.

4. Place in a warm place to ferment twice as large.

5. Take out the exhaust and roll it out into a rectangle.

6. Cut into small triangles, roll up from the wide side, and roll into horns.

7. After the second fermentation, brush the surface with a layer of egg liquid and sprinkle white sesame seeds.

8. Preheat the oven to 160 degrees, heat it for 30 minutes, and cover it with tin foil after coloring it halfway.

9. The milky aroma is rich, and the plastic surgery is also very simple.