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Anonymous users2024-02-06Popping chocolate cheese bread.
Ingredients: 300 grams of bread flour, 3 grams of yeast powder, 25 grams of caster sugar, 1 gram of salt, 1 egg (large), 130ml of fresh milk, 60 grams of unsalted cream, 50 grams of mascarpone, 50 grams of chocolate (hazelnut chocolate sauce), a little whole egg liquid, appropriate amount of almond slices.
2. Knead the dough ingredients together except for the cream until the surface is smooth, add cream (soft at room temperature) and knead until smooth and elastic.
3. Ferment for the first time to double the size.
4. Divide into two parts (a total of 50 grams and 12 pieces), each part is divided into 50 grams, and natural toners can be added to make different colors (I added matcha, cocoa, bamboo charcoal, purple sweet potato powder) for the first fermentation (expansion is twice as large), exhaust, rounding and letting stand and relax for 15 minutes.
5. Olive circle (thick on the outside and thin on the inside).
6. Put it in a muffin cup and press out the groove with the appropriate cup.
7. Fill in the filling on average and ferment for about 40 minutes.
8. Sprinkle some almond slices in the middle, coat the surface of the dough with egg wash (except for the portion), preheat the oven to 190 degrees and bake for about 12 15 minutes.
9. I once heard a master who learned baking in Japan say: In Japan, it will be baked better than in Taiwan, mainly because the sugar in the dough can be caramelized, so I baked it for 15 minutes (super fragrant), and I am not used to shortening the time.
10. There is also a dough, I made it in a different way, red bean curd-type bread.
11. It's just that this time I put the muffin even baking mold, the way of rolling is the same, and the shape is completely different when it is baked in the baking mold, and baking is so interesting.
12. The baking time is exactly the same.
13. It's also a cute shape The bread is still made by yourself, which is healthy, hygienic and safe, and super delicious.
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Anonymous users2024-02-05You can go to a professional training institution to find out.
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Anonymous users2024-02-04Recipe ingredients: 290 grams of old noodles, 250 grams of bread flour, 4 grams of yeast, 40 grams of sugar, 2 grams of salt, 40 grams of butter, 85 grams of milk, 1 tablespoon of egg mixture, 10 grams of liquid butter.
1. First of all, prepare the required materials;
2. Tear the old noodles into pieces and put them in a container;
3. Add breadcrumbs, sugar and salt, and salt and sugar should be separated;
4. Dig a hole in the middle and put yeast powder;
5. Stir the milk and egg mixture;
6. Add butter after mixing into dough;
7. Knead out the glove film, the old bread is especially easy to get out of the film;
8. Put it in a warm place to ferment until it is twice the size;
9. Divide into small portions;
10. Rub a piece of dough with both hands in opposite directions;
11. After letting go, you will twist into twist;
12. After shaping, put it on a baking tray and wait for fermentation again;
13. Ferment until twice as large as the egg wash, brush with egg liquid, and preheat the oven at the same time;
14. Then bake in the oven at 170 degrees for 20 minutes;
15. After baking, brush with a layer of butter while hot and serve.
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Anonymous users2024-02-03The proportion of bread is based on the weight of flour, e.g. 500 grams of flour is 100. The optimal ratio is that in 1000 grams of flour, water accounts for about 45 to 50, yeast 14, eggs 15, salt 1, sugar 20 to 22, and oil 10.
The proportion of bread is based on the weight of flour, e.g. 500 grams of flour is 100. The optimal ratio is that in 1000 grams of flour, water accounts for about 45 to 50, yeast 14, eggs 15, salt 1, sugar 20 to 22, and oil 10.
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Anonymous users2024-02-02The ingredients of the bread are 400 grams of high-gluten flour, 6 grams of dry yeast, 6 grams of white sweetness, 8 grams of salt, 4 grams of butter, 6 grams of milk powder, 275 grams of warm water, oil spray, half an egg, and 1 tablespoon of milk. Here's how:
1. Prepare the dough and butter, the butter temperature should be about the same at room temperature.
2. Put the high-gluten flour, dry yeast, sugar, salt, milk powder, and warm water together and mix the dough vigorously for at least 10 minutes.
3. Add melted butter and knead thoroughly.
4. Cover the dough with plastic wrap and leave it in a warm place to ferment for at least 2 hours, reaching 2 to 3 times the previous volume.
5. Knead the dough evenly, and ferment it again in the same way.
6. Turn on the oven, spray oil on the baking tray, take out the remaining half of the egg and 1 tablespoon of milk and stir well.
7. Knead the dough evenly, divide it into 8 parts, roll it round, brush the surface with a layer of egg wash, and let it rise for about 15 minutes.
8. Brush the surface of the dough with egg wash again and bake in the oven for 30 minutes until the bread is cooked.
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Anonymous users2024-02-01Ingredients: 340 grams of bread flour, 140 grams of cake flour, 20 grams of milk powder, 94 grams of caster sugar, 5 grams of high-sugar resistant yeast, 6 grams of salt, 55 grams of butter.
Excipients: 192 grams of warm water, 72 grams of egg liquid, 30 grams of water.
1. Make yeast first, dissolve the yeast with warm water.
2. Pour in the flour and mix evenly, no dry powder is seen.
3. Cover with plastic wrap and put it in a warm place to ferment until it is 4 times larger, and the inside is honeycomb-shaped.
4. Pour the fermented yeast or the egg mixture, water, sugar and salt from the finch and the main dough into the bread bucket.
5. Pour in the milk powder and flour.
6. Put the bread bucket into the bread machine and cover the splash-proof lid of the bread bucket to prevent the flour from splashing out and staining the bread maker. Select the bread maker for the dough mixing program for 10 minutes.
7. After the first dough is over, add the butter cut into small pieces, and continue to choose the dough program for 18 minutes.
8. The dough can be pulled out of the film, and the dough is left in the bread bucket and fermented twice as large. Do not ferment at more than 30 degrees.
9. Divide the fermented dough into 6 parts, press lightly to exhaust, roll round, and cover with plastic wrap.
10. Roll out each piece into a rectangle.
11. Roll up from top to bottom, pinch and tighten the mouth.
12. Roll into a 60 cm strip and connect the two ends.
13. Fix the folded place with your right hand, and roll the dough into a twist with your left hand.
14. Tuck the tail into the circle at the fold and press it underneath.
15. Place the finished bread crust in a square nonstick baking dish.
16. Put it in the oven, ferment it in the fermentation gear of the oven for about 40 minutes, and brush a layer of egg liquid on the surface of the fermented bread crust (you can also brush the butter liquid at the end of baking).
17. Put it in an oven that has been preheated to 170 degrees and bake for about 30 minutes.
18. At the end of baking, take out the bread and let it cool.
Flour is poured in and automatically turned into bread? Unboxing 319 yuan "automatic bread machine".
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The specific operation is to put the flour, oil, eggs, milk, baking powder and other ingredients you need into the bread machine, then choose a program, and you can eat the bread in about 3 and a half hours. You can also put all the ingredients in the bread maker before going to bed at night, use the reservation function, and set the start time, so that you can eat freshly baked bread in the morning. However, although it is convenient, the bread machine also has its disadvantages, such as the bread it bakes with a thicker crust (but it is crispy when it is just baked, I like to eat, hehe), and the bread machine can only make toast bread, and it can't change the color, but you can also throw some raisins in the middle of the bread machine work, and the other is that you need high gluten flour to make bread, and ordinary flour makes it taste more solid. >>>More