How to make a good meal of the home cooked practice of fast staple bread

Ingredients. Ingredients.

Gluten flour. 450g

Water. 360g

Fresh yeast. 10g excipients. Salt.

7g steps. >1.Put all ingredients in a container, mix well with a spatula, cover and let stand for 2 hours.

2.Place the dough container in the refrigerator and refrigerate overnight, about 10 hours. Take out the container of the cold meal, and you can see that there are a lot of bubbles in the dough.

3.Sprinkle flour on the cutting board and pour the dough onto the cutting board.

4.Sift a little flour over the dough as well.

5.Use your hands to quickly tighten the surface of the dough and pull it towards the bottom.

6.Place the dough on a floured (or cornmeal) cutting board (or pizza spatula) and let it sit for 40 minutes.

7.Place the baking slabs and baking sheet in the oven and preheat at 230 degrees for 20 minutes.

8.Sieve flour on the surface of the leavened dough.

9.Use a bread knife to cut a tic-tac-toe shape with a depth of about 6 mm.

10.Open the oven door, quickly slide the bread crust onto the baking stone, add 1 cup of boiling water to the baking pan and bake at 230 degrees for about 30 minutes.

The bread is actually pretty much the same, such as the ice bread method:

Ingredients: 250g of high-gluten flour, 50g of low-gluten flour, 20g of milk powder, 1 egg, 4g of yeast, 2g of salt, 160g of milk, 40g of butter, 250g of whipping cream, 300g of Wangzi milk, 40g of sugar, 400g of taro, 1 vanilla pod.

1. Add high-gluten flour, low-gluten flour, milk powder, eggs, yeast, sugar, salt and milk to the dough bucket.

2. Whip from low speed to high speed in the dough bucket until a thick film can be stretched, then add butter and continue to whip.

3. Whip for about five minutes until you can stretch out the glove film.

4. Cover with plastic wrap to prevent air drying, ferment to twice the size, and press the surface without shrinking.

5. Peel the taro, cut it into small pieces, pour light cream, Wangzi milk, milk powder, sugar and the cut taro pieces into the pot, and cook over low heat.

6. Put it in a blender to make a very delicate paste, and let it cool for later use.

7. Ferment the dough until it is twice the size, divide it into 12 equal parts, and continue to ferment twice. Ferment until doubled and bake at 160°C for 20 minutes.

8. Pour the refrigerated taro filling into a piping bag and squeeze it into bread. After being frozen in the refrigerator, it tastes better when eaten.

The practice of making bread in the oven.

Since the beginning of the popularity of bread machines, making bread in the oven has become a thankless task. Automatic kneading, automatic fermentation, automatic coloring, fool-like operation allows modern people who are getting lazier and lazier to taste homemade healthy bread. However, for those who pursue quality, manual kneading can accurately grasp the degree of film and make a high-quality bread with moderate softness and hardness.

Desiccated coconut bread. Material:

Ingredients 1: 120g of high-gluten flour, 30g of low-gluten flour, 30g of butter, 18g of caster sugar, 5ml of salt instant dry yeast, 30g of whole egg liquid, 8g of whole milk powder

Ingredient 2: 70g of desiccated coconut, 35g of powdered sugar, 35g of whole egg liquid, 10g of whole milk powder

Steps: (1) First of all, the bread dough is made in exactly the same way as regular bread. Knead the dough ingredients into a dough, knead it until it can pull out the expansion stage of the film, ferment it at room temperature until it doubles (it takes about 1 hour at a temperature of 28 degrees), drain the air from the fermented dough, divide it into 5 parts, and ferment it for 15 minutes.

2) Make the desiccated coconut filling. Pour all the ingredients of the desiccated coconut filling into a large bowl and mix well. The finished coconut filling is also divided into 5 portions;

3) Take a piece of dough that has been fermented in the middle and roll it out into a long oval shape;

4) Put 1 part of the coconut filling on the dough**;

5) Knead the dough together and wrap the desiccated coconut filling in the dough;

6) After kneading, the result is a long olive-shaped dough. Turn the dough over with the mouth facing the bottom;

7) Roll out the dough again into a long oval shape;

8) Use a vertical knife in the middle of the dough, do not cut off one end;

9) Screw up the cut dough like twisting, and then knead the tail end together;

10) Put the shaped dough in a bread paper tray for the second fermentation (optimal fermentation environment: temperature 35-38 degrees, humidity 85%);

11) After fermentation to twice the size, brush the surface of the dough with a layer of whole egg liquid;

12) Put it in a preheated oven with 180 degrees Celsius and bake for about 15 minutes, until the bread is golden brown.

1. Ingredients: 250g of high-gluten flour, 110g of milk.

2. Excipients: 25g butter, 25ml of light cream, 50g of eggs, 4g of yeast powder, 25g of sugar, 4g of salt.

3. Add all the ingredients except the butter to the bread maker, and of course you can also make your own dough. Mix the dough for about 30 minutes, add butter and continue kneading the dough for about 15 minutes.

4. Carry out a fermentation, the suitable temperature is about 28°, and after fermentation to the finger poke hole, the degree is neither collapsing nor rebounding.

5. Divide the fermented dough into about 60g of small dough each, roll it round and let it stand in plastic wrap for 15 minutes.

6. Flatten each small dough with the smooth side facing down.

7. Roll it up and roll it tightly. Pinch the closure tightly.

8. Arrange the baking tray with the mouth facing down, taking care to leave enough distance in the middle. The final fermentation (in a humid environment of about 35°C) takes about 1 hour.

9. Put the bread in the preheated oven and bake it at 190° to 200°C for about 15 minutes.

1. Ingredients: 500 grams of high-gluten flour, 2 eggs, 5 grams of high-sugar resistant yeast + 2 grams of active yeast, 6 grams of high-sugar resistance, 30 grams of milk powder, 250 grams of milk, 80 grams of white sugar, 4 grams of salt, 60 grams of butter.

2. Method: Mix milk powder, milk, eggs, salt and sugar into flour, reserve 50 grams of milk-based yeast, and mix the dissolved yeast into flour. After mixing the ingredients other than butter, knead the dough, and the process of kneading the dough takes about 30 minutes, which is a magical process, from the beginning of the glue to the dough, after 15 minutes, it is almost not sticky.

Knead for another 5 minutes to see the state, form a glove film, and the edge of the hole is jagged, you can add butter to knead the dough. Just start sticky, knead it for a while to completely absorb, glove film, the edge of the hole is relatively smooth, look at the light, there are a lot of small bubbles in the surface layer, the edge of the hole is smooth is the complete state, this is still a little owed, the gluten is kneaded to a complete state, add a bowl of warm water, enter the oven to ferment for 40 minutes.

3. Ferment to 2 times the size, and the finger dipping the surface poke hole and retract very slowly, so it is good not to collapse the roof. If the retraction is not good, ferment for a while, and check the fermentation status every 5 minutes or so. Allow to rest for 20 minutes after exhausting.

You can roll walnuts, raisins, any dried fruit you like, not in proportion. If you like it, you can smear honey on the surface and sprinkle some sesame seeds. 150, 50 minutes, full house incense.

Soft like a marshmallow, it is particularly well drawn. If it is to do Euro 150, 40 minutes. Toast 150, 50 minutes.

Cheese toast roll.

Ingredients: 80g sweet potato (peeled), 2 slices of lotus root, 2 slices of sliced toast, 2 eggs, appropriate amount of mozzarella cheese.

Cooking method: steaming, pan-frying.

Whether it goes with a staple food: can be used as a meal for your baby.

1.Ingredients: 80g sweet potato (peeled), 2 slices of lotus root, 2 slices of sliced toast, 2 eggs, appropriate amount of mozzarella cheese.

PS: Sweet potatoes can also be replaced with ingredients with less water content, such as pumpkin or yam.

2.Wash the sweet potato, peel it and cut it into small pieces.

ps: Don't be too small, otherwise it will be easy to crush when you take it out after steaming.

3.Put the sweet potatoes on the steamer and steam.

PS: Since it takes a while to steam, we can process the other ingredients first.

4.Peel and wash the lotus root and cut into two small pieces.

PS: It tastes better with a little lotus root

5.Pour into boiling water and blanch.

ps: In the process of blanching the lotus root, we can prepare other ingredients first.

6.Remove the four sides of the sliced toast and leave the white part.

7.Use a rolling pin to roll out the toast slices into thin slices of bread.

8.Crack the eggs into a bowl and stir to combine.

9.After preparing the above ingredients, the sweet potatoes are almost steamed, use chopsticks and a spoon to put the sweet potatoes into a bowl, and use the spoon to crush the sweet potatoes into a puree.

10.Cut the blanched lotus root slices into small pieces.

11.Stir the lotus root and sweet potato puree well to make the filling.

12.Use a spoon to spread the filling evenly over the bread slices.

13.Sprinkle the cheese on the side of the bread slices.

PS: Sprinkle it all on one side as much as possible, so that you can roll the cheese to the innermost edge.

14.Roll the bread slices from the cheese side so that the cheese is in the innermost part.

15.Pass the roll over the egg wash so that the egg wash sticks evenly to the surface of the roll.

16.Rub a layer of vegetable oil in the pan, turn on low heat, gently place the cheese toast rolls on the nonstick pan, turn over, and fry until the cheese melts and the egg is cooked.

It can be made like a steamed bun slice and tastes good.

The main ingredient is high-gluten flour.

200g all-purpose flour.

100g milk, 175g

Egg whites 35g

70g of sugar, 30g of butter

Excipients: egg yolk, 1 salt.

1 4 teaspoons.

Fresh yeast 8g step 1Milk, sugar, salt, fresh yeast and egg whites in a bread maker bucket.

2.Then add all-purpose flour and all-purpose flour.

3.Start the bread maker and knead the dough for 15 minutes, until the dough can pull out the coarse film.

4.Add the butter that has been softened into small pieces.

5.Continue kneading the dough for 20 minutes until the dough can pull out a clear film.

6.Using the bread fermentation function, the dough rises to 3 times the volume of the original dough.

7.Take out the dough and divide it into 18 equal parts, each weighing about 33 grams.

8.Round the divided ingredients separately and cover for 10 minutes.

9.Take a piece of agent and roll it out into a long tongue shape.

10.Turn it over and roll it into a roll from top to bottom.

11.Roll out all the agents, cover and leave for 10 minutes.

12.Then roll the rolls into strips about 15 cm long.

After the strips are crossed in a group, one end of one strip is folded off.

14.Cross the middle 2 strips first.

15.The two adjacent strips on both sides cross each other.

16.Repeat the steps.

17.Until it is all braided, it becomes a 4-strand braid.

18.The ends of the braid are folded in the middle.

19.Fold it in half and pinch the contact point tightly with your hand.

20.Turn over and put in a baking dish, then cover and leave for 30 minutes.

21.Brush the surface of the bread with a layer of egg yolk liquid.

22.Put it in a preheated oven and bake for 10 minutes at 160 degrees on top and 150 degrees on lower heat.

23.Bake for another 15 minutes on a circulating air setting and cover with tin foil when the bread surface is colored.

24.The baked bread is immediately baked and placed on the grill to cool.

Come to omick and tell you everything you want to know.

A home-cooked way to wrap noodles.

Ingredients: 200 grams of bread flour, 5 grams of active yeast, 30 grams of sugar, 1 gram of salt, 25 grams of milk powder, 25 grams of blended oil, 2 eggs, a little water.

Method 1: Put the bread flour, active yeast, sugar, salt and milk powder into the basin and mix well.

2. Open the eggs and put them in a bowl and mix them well with chopsticks.

3. Pour the adjusted eggs into each basin and noodles, add a little water, and gently knead them with your hands.

4. Seal the reconciled southern dough with plastic wrap and let it ferment for 1 hour, until it does not reply after pressing it with your fingers.

5. Divide the dough into 3 equal parts, roll it into long strips with a rolling pin, roll it into a roll, put it into the toast mold, seal it with plastic wrap and ferment it again, and the hair is twice larger than the original.

6. Turn the oven to 175 degrees and preheat it for 5 minutes, put the toast mold in the oven and bake for 40 minutes.

ForewordThe bread maker is simple and convenient to make bread, and you can eat hot bread directly after getting up in the morning.

Ingredients: 440g of high-gluten flour;

Excipients: 36g vegetable oil, 6g salt, 1 bag of pure milk, 1 egg, 36g sugar, 5g yeast, 20ml water

Staple bread. 1Pour 1 bag of milk into the bread bucket and add 20ml of water (220ml according to the recipe, 1 bag of milk is only 200ml, so I added another 20ml of water).

2Beat 1 egg.

3Add 36g of sugar, 36g of vegetable oil and 6g of salt.

4Add 440g of high-gluten flour, put 5g of yeast on the surface, put it in the bread machine, choose the staple bread, bake the color, weigh 1000g, the time I put it in is 9:20 p.m., I want the bread to be cooked at 6:10 in the morning, so it is set at 8 hours and 50 minutes. Then go to bed with peace of mind.

5 At 6:10 a.m., the bread prompted on time and was cooked. This is half of what my husband and son had eaten when I got up, and it was very well baked, crispy on the surface, soft on the inside, and very convenient.

Tip 1: As long as you pay attention to the order of addition, it must be in the order in which I wrote, and it can't be messed up.

2. The time is calculated accurately, and you can eat hot bread on time without miscalculation.