What else is needed to make bread ingredients, such as 7 catties of flour and 2 catties of sugar

Recipe for Prepared Bread in Detail Cuisine and efficacy: Boutique staple food.

Process: Ingredients for baking and conditioning bread: Ingredients:

500 grams of high-gluten flour, 80 grams of eggs, 100 grams of sugar, milk powder, water, salad dressing, and appropriate amount of seasoning filling. Teach you how to make prepared bread and how to make it delicious 1High-gluten flour, eggs, sugar, milk powder, and water are whipped into bread blanks.

2.Wrap the bread crust in the seasoning filling, make it into a circle, put it in a baking tray, wait for the soup to come, squeeze some salad dressing or an appropriate amount of chopped green onion on top, and bake it in the oven. The practice of Western-style baking is detailed Cuisine and efficacy:

Delicious pastries. Process: Toasting Western-style toast Ingredients: Ingredients:

500 grams of crusted bread and 150 grams of butter. Features of Western-style toast: Rich frankincense, crispy and delicious.

Teach you how to make Western baked bread and how to make Western baked bread delicious Peel the bread and cut it into centimeter cubes, spread it in a baking tray and drizzle with melted butter. Bake in a warm oven until golden brown and crispy, then remove and set aside (keep turning when baking). Pour into a white paper plate.

Tips: The above preparation method can also be changed to, the wok is cooked, butter is added, boiled to 30% hot, then add the croutons, fry until golden brown and crispy, take out and pour into a plate covered with white paper for later use. It is often used with various soups such as puree soup and cream soup.

When making steamed buns, two catties of flour generally need to put 30 grams of sugar, let's take a look at the practice of steamed buns.

Ingredients: Cake flour.

500g, cold water 250g, yeast 5g, sugar 15g, baking powder.

5g, lard.

or butter) 50g

Filling: 500g pork, 1 green onion, 1 ginger, grass fruit.

2 pieces, 6 star anise, 30ml of Tuodong soy sauce, shiitake mushrooms, eight flowers, peanut oil.

30ml kitchenware: air fryer.

Method]: 1 Prepare the filling first, soak the mushrooms and cut them into small cubes, wash and shred the green onion and ginger, put oil in the pot, put the green onion and ginger into the fried fragrant, remove the green onion and ginger, put in the pork belly cut into large pieces and stir-fry, add grass fruit, star anise and Tuodong soy sauce and stew for 40 minutes. Then separate the fat and lean pork belly, put the fat meat into the pot to refine the oil, fry the chopped mushrooms, pour the lean meat into the pot and stir-fry, pour in the gravy to dilute and stir well, and then refrigerate the filling for later use.

2 flour pour into a basin.

Add yeast, sugar and baking powder, stir well, and slowly add cold water to form a smooth dough. Do face light, basin light, hand light.

3. Roll out the dough directly into a large dough without proofing. Brush the dough with a brush with a layer of softened lard.

Then roll the dough up from the edges, roll it into long strips, and smear a little water on the closing. Roll the rolled strips tightly while stretching them and knead them into 80g of dough. Flatten the dough, wrap in the filling, and tighten the mouth. Put the wrapped puff pastry embryo in the cage drawer and let it ferment for 30 minutes.

4. Boil the water in the pot, put it in the bag, and steam for 15 minutes. The air fryer does not need to be preheated, put the bag in the pull basket, the air fryer is electronic, turn to the ribs function, and bake for 15 minutes. Bake in the air fryer until golden brown. Serve hot, crispy on the outside and soft on the inside, especially fragrant.

100 grams of sugar

For every 500 grams of flour, only a small amount of sugar needs to be added, about 10 grams, and this ratio is used to make our traditional steamed bread, because the flour itself has a certain sweetness. If you are making Western-style bread, cakes, etc., you need to add more sugar to increase the sweetness, you can add about 50 grams of sugar per 500 grams of flour, and you can also add condensed milk to increase the sweetness.

Flour is a common ingredient in our daily life, especially in the north, where it can be used to make delicious foods such as steamed buns, buns and noodles, and in the West it is also the main ingredient for bread and cakes. Flour is made by grinding wheat and is rich in protein and sugar, which provides our body with a lot of nutrients and energy. Although flour is used in many Chinese and Western cuisines, there are still many differences in the use of specific flour, such as the amount of sugar added is very different, so the sweetness of the steamed bread we generally eat is relatively light, while the bread and cake are relatively sweet.

There is no need to put sugar in the flour to make this kind of pasta, and if you want to make sugar filling, you only need to put sugar in the filling, and you don't need to put sugar in the flour.

In general, 1000g of flour contains no more than 25% sugar. It is recommended to use 1000g of flour and sugar, 180g-200g.

Remember that the more sugar, the more color.

It is okay to make a pound of flour and 10-20g of sugar to make buns, in fact, it is the same whether you put sugar or not, and sugar does not have much effect depending on personal taste, with or without it.

Here's how to make steamed buns.

Melt the yeast with warm water and add a little sugar.

Then slowly pour the yeast water into the flour and stir it into a cotton wool shape and knead it into a smooth dough.

When the dough is twice as big, dip your finger in flour and poke it in the middle, and if you don't retract, it proves that the dough is good.

Divide the dough into small, uniform dough.

Press the small dough flat, then roll it out round with a rolling pin, making sure that the edges are thin and the middle is thick.

Spread the rolled skin on your left hand, then put on the prepared bun filling and wrap it into a bun.

Put the wrapped bun model in the pot on the steamer drawer, cover the pot and let it rise for 20 minutes.

After boiling the water in the pot, steam for 15 minutes, turn off the heat, do not immediately open the lid, wait for 2-3 minutes before opening the lid.

Between 200-250! It's mainly a matter of personal taste!

Summary. Hello dear, the following <> for your expansion

Precautions for making bread:1Excessive dough stirring will make it difficult for the bread to retain gas when it ferments and produces gas, and the bread is flat and small2

The amount of moisture will affect the softness and hardness of the dough3The dough takes less time to roll up when the temperature is low, and the time to expand should be extended4The speed of the blender has a big impact on the time it takes to blend and expand the gluten.

Bread is generally a pound of flour with how much sugar is appropriate.

Hello dear and happy to answer your <>

To make bread, a pound of flour is suitable for putting 150 grams of sugar. The calculation formula is 150*1=150The weight of white bread or salted bread sugar is 5% of the weight of flour.

When using yeast to make noodles, the amount of sugar should not exceed 30%, otherwise it is not conducive to the growth and reproduction of fermented spring mothers and affects the quality of dough.

Hello dear, I would like to give you the following <> to the expansion of the Hail of Sail Prefecture

Precautions for making bread:1Excessive dough stirring will make it difficult for the bread to retain gas when it ferments and produces gas, and the bread is flat and small2

The amount of moisture will affect the softness and hardness of the dough3The dough takes less time to roll up when the temperature is low, and the time to expand should be extended4The speed of the mixer has a great influence on the time it takes to stir and expand the gluten.

Summary. About 1500 grams.

500 grams of yeast, 500 grams of baking powder, about 1500 grams of sugar, and 40 pounds of water. Usually, when we make dough, we need to put 5 grams of yeast, 4 taels of water, 5 grams of baking powder, and about 30 grams of sugar. Then 100 * 5 = 500 (grams) of yeast, 100 * 4 = 400 (two) water, that is, 40 catties of water.

Five catties of flour and two catties of sugar, how much sugar do you add to one hundred catties of flour.

Hello, the answer to the question is that you need to add forty pounds of flour.

100 flour plus 40 pounds of sugar.

According to the ratio of 5 catties of flour and 2 catties of sugar. 100 pounds of flour and 40 pounds of sugar?

5 catties of flour is about 100 grams of sugar, which is about 20 grams of salt, and about 100 grams of cooking oil is enough.

About 1500 grams of 500 grams of yeast, 500 grams of baking powder, about 1500 grams of sugar, and 40 catties of water. Usually, when we make dough, we need to put 5 grams of yeast, 4 taels of water, 5 grams of baking powder, and about 30 grams of sugar. Then 100 * 5 = 500 (grams) of yeast, 100 * 4 = 400 (two) water, that is, 40 catties of water.

You count. According to the proportion of five catties of flour and 2 catties of sugar. How much sugar to put in 100 pounds of flour.

Hello, according to this ratio, it is enough to put forty pounds.

1500 grams.

500 grams of flour per catty, 250 grams of sugar in 50o grams of filial piety flour, according to this ratio, 6 catties of flour are calculated to be 6x250 = 1500 grams of Luzeqiao (sugar).

Put 250 grams of sugar in a pound of flour. Put 1500 grams of 6 pounds of flour.

Put 250 grams of sugar on one pound of flour, and 1500 grams of sugar on 6 pounds of flour.

This question is a multiple calculation question, and the process is answered as follows:

According to: 250 grams of sugar in one pound of flour, find: how many grams of 6 pounds of flour to put in it, calculate by multiplication.

That is: (1) How many times is 6 catties 1 catty?

6 1 6 times.

2) How many grams do you put in 6 catties?

250x6 1500g beam chain lift.

Combined: 250x (6 1).

250x61500 grams.

How much sugar do I need to add to make sweet bread and pasta? What is the approximate proportion?

If the weight of flour is 100 grams, then the amount of water can be 60% of the amount of flour, of course, it can be appropriately increased to 70%, which depends on the amount of water absorbed by the flour; You can put 60% water first, and then increase the amount of water appropriately according to the softness and hardness of the dough, and sell it per mu until it reaches the softness and hardness suitable for making bread by yourself. (This is without adding eggs) the amount of eggs: eggs and water are collectively called liquid, take 100 grams of flour to calculate, the liquid content is 60%-70% of the flour content, that is to say, if you add eggs then add water, then only Naizen, the amount of water is equal to 100 grams of flour * (60%-70%) - the weight of eggs.

The sugar content is 6% of the flour content, and the less than the salty bread is salty; More than 8% of the flour content is generally sweet bread, if you like sweets, you can increase the sugar content to 10%-15% of the flour content, or even higher. The salt content is 1% of the flour content. The content of yeast (finger dust resistant to high sugar yeast, I generally use Angel resistant to high sugar and French swallow yeast) is 2% of the flour content, of course, it depends on the temperature, if the temperature is lower (below 18 degrees), you can appropriately increase the amount of yeast, generally not more than 3% of the flour content.

The amount of butter: 10% of the weight of flour is generally sufficient, and it can also be increased to 15% appropriately. How much is up to you, there are no strict rules.