Shredded bread home method, shredded bread method

Materials. 300 grams of flour.

30 grams of sugar.

Yeast 3 grams.

5 eggs.

Corn oil 30 grams.

Carrots 5 slices.

1 tablespoon of honey.

Breadcrumbs 2 grams.

Steps. g flour, 30g sugar, 3g yeast, 4 eggs in turn in the basin and stir.

2. Stir all the ingredients into a flocculent, add 30 grams of corn oil and knead the dough by hand.

3. Knead the dough smoothly with the method of washing clothes on a washboard, and it is best to knead the dough into the texture of latex gloves, called "glove film", and seal it with plastic wrap after kneading, waiting for fermentation. The fermentation time varies depending on the temperature. The point is what we need for the result - dough rises twice as large.

4. When the dough is ready, the feeling of a lot of small bubbles, continue to knead the dough to expel the gas in the dough.

5. Knead the dough into 8 evenly sized balls.

6. Put the spherical dough into the mold, form a circle, and continue to ferment. The molds can be diversified, there are professional molds, I use large flat-bottomed white plates.

7. Put the white plate in the steamer and wait for fermentation! Instead of waiting with a lid, seal it with plastic wrap.

8. Compared with before and after**, the dough is much larger. Brush all the dough evenly with a layer of egg yolk liquid.

9. Steam in cold water, cut off the power after 40 minutes. Cool for five minutes and bring to a boil. This ** is not beautiful, but it is very wise, the liquefied gas is gone, I use an electric hot pot instead, the steamer and the edge of the hot pot do not fit, it will leak, I remember the example of my mother using gauze to steam rice around the edge of the wooden barrel when I was a child, and a disposable tissue was used to surround the edge of the steamer.

The effect is very good!

10, steamed! Coat with a layer of honey, then sprinkle with breadcrumbs, arrange with carrot words, and sprinkle with diced carrots. Thumped.

The method of tearing the bag is as follows:

Material. 150 grams of high flour, 100 grams of low flour, 15 grams of butter, one egg, about 90 grams of water, 5 grams of salt, 25 grams of sugar, 3 grams of yeast, 140 grams of butter are wrapped.

1.Wrap in butter and dough, be sure to have the same degree of firmness. If your room temperature is relatively low, it is recommended not to try it.

Because the dough is easy to soften. Butter, on the other hand, is more likely to harden, and if it can't be rolled out, it will cause the butter to break. (Generally, the room temperature is in the tens of degrees Celsius.)

Don't exceed 20 degrees, that won't be easy to operate. Temperatures of 10 to 20 degrees are optimal. ）

2.It is easy to roll out butter into squares with the help of a ruler.

3.The butter is directly formed into a square, and there are handprints when pressed by hand, which can be easily bent, and the operation is better.

4.The dough is kneaded in addition to the butter in the raw material until smooth, and then the butter is added until the expansion stage is reached. It is then fermented until it doubles in size and rolled out into squares.

5.Sprinkle some high flour on the board first, (remember that all hand-rolled flour must be high flour.) Low powder is easy to stick, while high powder is anti-sticky. Roll out the dough into slices and place it underneath with the butter on top.

6.The dough sheet should not be too big than butter, and if it is too big, the dough will feel too much, and the dough sheet will appear to be too much when the time comes. So, just enough to wrap the butter flakes in it.

After wrapping, you have to pinch tightly, remember not to have high flour in the kneaded dough at this step, this will make the butter exposed, and it will not stick firmly.

7.Then roll out the wrapped dough. The dough and butter should be in lockstep. Don't butter fast, or dough fast. That would be a failure.

8.It is used in three rolls and three folds. Fold the left third of the dough sheet first.

9.Fold the right third of the dough sheet again to complete a triple-fold. You can put the dough in the refrigerator to wake up.

10.Then turn the dough to 90 degrees and operate 7-9 more times. Complete the second trifold. If you can continue to fold it, don't put it in the refrigerator or freeze it, because if you freeze it at low room temperature, it is easy to break the butter into pieces.

11.Finally, turn the dough to 90 degrees, and operate it 7-9 times again, and you will complete three triple-folds. After folding, do not rush to roll out the dough, and put it in the refrigerator for a while to freeze or refrigerate. If the dough is big enough, it will take a little longer to relax.

12.Roll out the dough into 24 cm long sheets.

13.Then make a mark on the dough sheet every 2 cm.

14.Cut into five to six portions.

15.Then take one of the portions and bend it, with the cut side facing up.

16.Put it in a mold.

17.Allow to rise to twice the size, then preheat the oven at 210 degrees and bake the middle layer until browned.

Steamed shredded bread.

Ingredients: 250g of gluten flour, 2 eggs, 3g of sugar, 3g of yeast, 30ml of milk, 10ml of cooking oil

Method: 1. Pour 250 grams of high-gluten flour into the bowl, then beat two eggs, 20g of white sugar, 3g of yeast, stir together and stir into granules, then add 30ml of warm milk, pay attention to stirring while pouring, stir into a more viscous dough, and then add 10ml of cooking oil, spread evenly on the surface, and put it in the refrigerator for low temperature fermentation, so that it is easier to make gluten form, and take out the dough when you want to do it the next day.

2. After the dough is ready, stir and exhaust it with chopsticks, then put it on the panel and divide it into agents of the same size, and then roll the agents into a thin long tongue shape with a rolling pin.

3. Sprinkle some dried cranberries or raisins on the rolled dough, depending on your personal preference, and then roll it up from one end to the other.

4. After all the bread blanks are done, prepare a plate, smear a layer of oil on the plate, and then put the bread blanks one by one.

5. After the bread is ready, coat a layer of egg yolk liquid on the surface of the bread blank, and then sprinkle some black sesame seeds.

6. Boil water in a pot, put the finished bread blank into the steamer to steam, cover a large bowl or wrap it in plastic wrap, and the steamed bread will be softer.

7. Steam for about 40 minutes before it comes out of the pot.

Material: Main material.

280 grams of bread flour.

Excipients eggs. 1 milk powder.

10 g milk.

160 grams. 4 grams of table salt.

6 grams of yeast powder.

Desiccated coconut to taste. Raisins to taste.

Seasoning sugar. 40 g butter.

Preparation of 60 g of shredded bread.

1.The main material is mixed, kneaded until the film can be pulled out, and the base fermentation is carried out until it is twice as large as 2Exhaust, roll out into a rectangle, cut into 6 strips, each about 6 cm 3

Each layer is coated with melted butter, sprinkled with black grapes, desiccated coconut, and stacked on top of each other4Cut the stacked dough into sections and put it in the toast mold 5Secondary fermentation, preheat at 190 degrees for 35 minutes.

Menu features. Because it's easy to make, I call myself the "Easy Version", which I think is a good recipe that I can do again and again. When dividing the dough, grease each layer, sprinkle with desiccated coconut and black grapes, and the satisfaction is constantly superimposed, so that I open the ipad in a great mood, release **, and then sing along, and one person has a handful. The last bit of bread, re-buttered, baked to a crisp, another flavor.

The recipe of this shredded bread is a popular one, full of milky aroma, soft and layered, and the key point is that the kneading temperature should be controlled below 26 degrees.

Shredded bread for 12+ babies.

It takes fourteen steps to make homemade shredded bread. 1.Flour, salt, sugar, yeast, water, milk mixed and refrigerated for half an hour.

2.Knead into a smooth dough.

3.Add olive oil to a small amount of time, push constantly, and pull the dough.

4.Formation of a thin film.

5.Cover with a damp cloth and ferment to twice the size before exhausting.

6.Roll out into rectangular crepes thick.

7.Sprinkle with chopped peanuts and chopped almonds.

8.Cut into small pieces for easy placement in molds.

9.Stacked one by one.

10.Put on the mold.

11.Continue fermentation until 9 minutes full.

12.Sprinkle with ham, mozzarella, chopped green onions.

13.Preheat the oven to 170 degrees for 40 minutes.

14.Hand tear layer by layer.

Ingredients: 200 grams of high-gluten flour.

Excipients: appropriate amount of strawberry jam, 3 grams of yeast, 30 grams of caster sugar, grams of salt, 25 grams of eggs, 30 grams of whipping cream, 30 grams of milk, 15 grams of butter, and the amount of whole egg liquid is suitable for oak socks.

1.Prepare the materials.

2.Ingredients other than butter and raisins are put into the bread bucket in the order of liquid first and then dry powder. Select the dough function for 15 minutes and wait until the dough is kneaded until the surface is smooth.

3.Add the butter cut into small pieces and continue to select the dough function for 10 minutes, until the butter is completely kneaded into the dough and the dough comes out of the film.

4.The dough rises until it doubles in size.

5.After fermentation, the exhaust is divided into four equal parts.

6.Take a piece of dough and flatten it out into a large round dough.

7.Then apply an appropriate amount of jam, leaving 1cm without jam.

8.Take another dough and flatten it into a large round dough, overlap it on the jam-coated dough, spread the appropriate amount of jam, and repeat the steps to make the remaining dough, overlapping each other.

9.Use a sharp knife to cut the overlapping dough into equal quarters, taking care not to divide them in the middle.

10.Then cut into four knives into 8 equal portions.

11.Then cut it four more times into 16 equal parts.

12.Two pairs of adjacent ones twisted together.

13.Place in a mold and ferment until twice the size.

14.Preheat the oven to 170 degrees. Brush the surface of the bread with a layer of egg wash. Liang Ji banquet cover.

15.Bake in the oven at 170 degrees for 23 minutes, color and cover with foil.

16.Finished product.

1. Ingredients: 150 grams of milk, 3 grams of salt, 20 grams of sugar, 1 egg, 20 grams of butter, 300 grams of high-gluten flour, 3 grams of Angel yeast, 50 grams of grapes (dry Xianyuan), 20 grams of local condensed milk.

2. Prepare these ingredients, dried fruits can be changed according to your preference, such as dried cranberries, dried figs, etc.

3. Put sugar, salt, yeast powder, milk, eggs, and condensed milk into the bread machine.

4. Quickly mix the dough for 20 minutes and then add the butter.

5. After adding the butter, continue to mix the dough quickly for 20 minutes, until you can peel it off and touch it, and the dough is considered alive.

6. Let the live noodles rise for about an hour until they are fermented and set more than twice as much.

7. Take out the dough and drain it, drizzle the raisins and cut them into small pieces.

8. Prepare the silicone mold, spread one layer, drizzle a little condensed milk, and spread about three layers, accounting for more than half of the height of the mold. Brother Jing left it in a cured state for about half an hour and waited for the bread to ferment twice.

9. Preheat the oven at 18 degrees for 5 minutes, bake up and down for 35 minutes, observe the climbing height and coloring degree at any time during the process, if the coloring is fast, adjust the temperature, don't let the bread batter.

Hollyland was born in Lanzhou in September 1992 and moved its headquarters to Beijing. Now it is a large-scale food franchise chain enterprise group with hundreds of millions of yuan in fixed assets, more than 7,000 employees, and three holding companies such as Beijing Hollyland Enterprise Investment Management, Beijing Hollyland Industry and Trade, and Beijing Hollyland Commerce, and the founder and current CEO is the famous photographer Luo Hong.

Material. Ingredients: 190g of high-gluten flour, 70g of low-gluten flour, 100g of milk, 10g of honey, 1 egg;

Excipients: vegetable oil A30g, vegetable oil B10g, sugar 40g, dry yeast 5g, salt 4g

Shredded bread. First of all, weigh and mix high flour, low flour, salt, sugar A, and eggs (you can leave the yolk for brushing, or you can directly put it into the dough).

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Heat the milk, I use the bag, directly add water to the temperature of about 30 degrees, weigh out 100g, add 5g of dry yeast, stir, until the yeast dissolves.

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Then add the milk yeast liquid to the flour and stir it into a flocculent shape, then knead the dough with your hands until the flour forms a coarse dough.

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Then add corn oil A, and form an oily dough, kneaded until smooth dough. Isn't it a cute feeling? Hands full of oil [embarrassment].

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Then roll out the dough, then take out the vegetable oil b and brush the dough with a brush. It's still oily.

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Then fold the dough by a third from one side and fold the other side to the middle like a quilt.

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After folding the quilt in the first step, you should use a rolling pin to roll out the dough and brush the oil, and then repeat the above steps of folding the quilt, continue to roll out the oil, fold again, repeat three times, the more difficult it is to roll out, it is really not possible to gently drag it out with your hand, and cut it into three sections with a knife after rolling it out for the last time, the demoulding knife I use, hehe.

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Then I started braiding, which is to braid the three strands of dough like a braid, and pinch the head and tail tightly. Look, I made it up, isn't it pretty? Then put it in a mold.

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Put it in the oven and ferment for 1 hour, and behold, the fermented ones are already so chubby!

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Brush with the mixture of egg yolk and honey, then put in the oven at 170 degrees for 30 minutes and bake! (My oven is a bit hot, 160, 30 may be fine) press 170 and bake for 10 minutes and it will be a little burnt, or just put down the layer, maybe it will be better. Alas, try again next time!

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When it is almost ripe, this house is full of incense! The saliva is going to come down. During the process, you can observe the point frequently, adjust the time and fire, don't be like me, baked.

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Tips: 1. The temperature of the milk should not be too hot, about 40 degrees, otherwise the yeast will lose its activity. 2. Continue to pay attention to the baking process, and adjust the temperature and time according to the heat of your own oven.

According to my opinion, 160 degrees and 30 minutes should be about the same, and you can also cover the surface with tin foil to avoid burning.