What are the ways to make bread? Various practices of bread

Ingredients: 300 grams of flour, 180 grams of water, 3 grams of yeast, 20 grams of butter.

Excipients: 3 grams of salt, 20 grams of sugar.

1. Pour warm water, salt, sugar, flour and yeast into the bread maker in turn, and then knead into a smooth dough;

2. To the dough, add the butter cut into small pieces, continue to select the kneading function, if you knead by hand, try to knead this step for a while to fully integrate the butter and the dough;

3. Cover the kneaded dough with a layer of plastic wrap or a damp cloth and put it in a warm place for fermentation, ferment to 2 or 3 times the size of the original, poke a hole with your fingers, and there is no obvious retraction in the sunken place, or pick up a piece to see that there are many honeycomb eyes that are more evenly distributed inside, which proves that the dough is ready, and then take it out and knead it into a smooth dough;

4. Knead the dough and arrange it into long strips, and cut it into 7 dough pieces of the same size with a knife for later use;

5. Take a dough, we use the root of the palm to knead back and forth again, exhaust again, and then five fingers buckle the dough, stick tightly to the panel, and keep rolling the dough until the surface of the dough is smooth, until a small round dough is formed;

6. Brush a layer of cooking oil with a small brush in the rice cooker, put the small round agents into the rice cooker one by one, and reserve a certain amount of fermentation space in the middle of each flour agent;

7. Cover the pot, continue to rise to 2 times the size, select the cake function, steam for 30-40 minutes, and the delicious bread can be out of the pot!

8. Picture of the finished product of plain bread (rice cooker).

Materials. Ingredients: 300 grams of gluten flour, 1 egg, 200 grams of milk, 130 grams of cream cheese, 40 grams of milk powder.

Excipients: 15 grams of butter, 65 grams of sugar, 3 grams of yeast.

1. Put all the ingredients into the bread and mix for 20 minutes, except for the butter.

2. Add the butter and noodles for 30 minutes.

3. Pull out the film with good noodles.

4. Put the dough into a pot to ferment.

5. Ferment to 2 to times.

6. Exhaust the air, roll out the dough into a circle, and put it into the mold for the second fermentation.

7. Ferment to 2 times, coat with egg mixture, preheat the oven at 180 degrees for 5 minutes, and bake up and down for 35 minutes.

8. After baking, let the bread cool and cut into 6 pieces.

9. Put the cream cheese in a basin and soften it through water.

10. Add 15 grams of sugar and stir well with a whisk.

11. Add another 20 grams of milk and 30 grams of milk powder and stir well.

12. Cheese filling.

13. Take a loaf of bread and cut it with two knives and fill it with cheese filling.

14. Coat both sides with cheese filling.

15. Then sprinkle with milk powder.

16. Finished cheese bread.

Bran baked brushed bread.

Ingredients: 300 grams of top-baked Japanese bread flour, 3 grams of dried yeast, 30 grams of butter, 60 grams of caster sugar, 6 grams of salt, 12 grams of milk powder, 60 grams of whipping cream, 1 egg, 105 grams of milk.

Filling: Corn kernels: 50 grams Ham kernels: 50 grams Mozzarella cheese: 100 grams of chopped black pepper: 2 grams of salad dressing 80 grams.

Surface decoration: Shinra breadcrumbs: to taste.

Method. 1: Prepare the dough ingredients; The yeast is melted first with milk, and the powder and liquid ingredients are weighed separately; Add all ingredients except butter to the chef's bucket and stir until the coarse film can be pulled out;

2: Add butter, stir the dough until the film is easily pulled out, and there is no serration at the breach, put it in the container and start the basic fermentation; The dough is fermented until the fingers dip the flour and poke the hole, and the hole does not shrink or collapse; Divide the dough into 11 equal parts, knead round, cover with plastic wrap and relax for 15 minutes;

3: Prepare the raw materials for the filling: stir all the ingredients evenly; Wrap the dough with an appropriate amount of filling, close the bottom well, dip the surface of the bread with egg whites, then wrap it with breadcrumbs, and put it in a baking tray to prepare for fermentation;

4: Ferment to about twice the original volume, and pour cooking oil on the surface of the bread crust; 10 Put it in the oven on the heat 200, down the heat 180, about 14 minutes, the surface can be golden;

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.

1. Mix the dough: all ingredients except butter and form a smooth dough. Here you have to be confident, put the loose dough into a ball, and you can't put anything anymore, and keep kneading and kneading.

2. Add the butter and continue. Another test. Knead, rub. After forming a dough, it is beaten to the expansion stage, when the dough is stretched open by hand and a film appears but is relatively easy to break. It is then beaten to a complete stage where the film is formed. It's a hard process, and it takes about an hour.

3. Cover the dough with plastic wrap and leave it in a warm place to ferment for the first time. This process takes about 3-4 hours (summer).

4. The dough is 2-3 times larger, the fingers are dipped in dry powder, and the dough is inserted into the dough without retraction, and the dough is ready.

5. Knead the dough and exhaust it, then divide it into 6 small agents, roll it round, and place it for 15 minutes to relax.

6. Roll out the small agent into a long oval shape with a rolling pin, and roll the dough from one end to the other. (3 sets in the same way) side by side into the toast mold.

7. Put the mold into the oven for secondary fermentation. When the dough is 9 minutes full again, turn on the oven and start baking. This process takes about 1 hour (summer).

8. Technical parameters of the oven: baking temperature 140 degrees, time 30 minutes, lower layer, upper and lower fire. (There is no warm-up.) Online teaching should be warmed up for a few minutes first. I don't think it's necessary, so I make improvements, hehe).

9. The above recipe is the amount of two toasts, if you only make one, halve.

The homemade bread has no additives and is really delicious. It's just hard work. It's much easier to get a dough mixer.

Is bread made differently? There are many things to bread, but what kind of flavor do you like to eat? So what kind of flavor do you make? It's also good to make it yourself, learn to make bread by yourself, and put whatever flavor you like.

1. Italian country bread recipe: 1000 grams of high-gluten flour, 25 grams of salt, 30 grams of dry yeast, 15 grams of improver, 30 grams of olive oil, and about 800 grams of water. Directions:

1) Put all the ingredients into the dough mixer and stir slowly for 3 minutes, then stir quickly for 9 minutes to whip the gluten thoroughly. (2) Put the dough into a dusted dish and let it ferment for 3 hours, then divide it into 600g pieces of dough and continue to ferment for 1 hour. (3) Remove the surface to decorate with dry powder, then bake at a temperature of 200 for 40 minutes.

2. Kosher bread recipe: 1000 grams of high-gluten bread flour, 10 grams of salt, 500 ml of water, 10 grams of dry yeast, 30 grams of sugar, 10 grams of improver, 10 grams of malt powder. Directions:

1) Pour all the ingredients into the dough mixer and stir at high speed for 10 minutes; (2) Divide the mixed dough into small dough of the required weight (45-60 grams), knead it round and let it stand for 15 minutes; (3) Proofing the small dough from top to bottom, make a hole with your fingers in **, so that the dough forms a circle; (4) Place the dough in a baking tray for final fermentation for 20 minutes (temperature 35, humidity 80); 5) When the dough is fermented to 1 times, take it out and put it in boiling water, after the water on both sides, immediately take it out, put it on the baking sheet, bake it at 200 oven temperature for about 25 minutes, the fire time is 200-180, and the fire time is 180-150.

3. Golden corn bread recipe: 5000 grams of special flour for bread, 1400 grams of golden corn premix powder (mixed with corn flour, wheat germ, spices, etc.), 250 grams of fresh yeast, 3700 grams of water, 45 grams of bread fluffy improver, 130 grams of margarine, 115 grams of salt, 1200 grams of hazelnut kernels (or walnuts), 600 grams of sunflower seed kernels, 1200 grams of raisins. Directions:

1) Stir all the above ingredients: slow for 5 minutes, fast for 3 minutes. After stirring, add all the nuts and stir well; (2) Fermentation at room temperature for about 20 minutes; (3) Divide the dough into 700 grams, knead it round and let it stand for 10 minutes; 4) Knead the dough round, stick white sesame seeds on the surface, carry out the final fermentation, under the condition of 30-40, ferment for 30-40 minutes, humidity 70-80; 5) Before baking, use a knife to draw a pattern on the dough, the oven temperature is 250, and the temperature of the steam oven is reduced to 220.

Bake for 30-40 minutes.

The process of making bread.

1 First, beat the eggs, add flour and sugar and stir preliminarily.

2 Add an appropriate amount of dry yeast, add a bowl of water and continue to stir until it becomes a paste.

3 Once the elastic dough is ready, divide it into portions. Put it in the oven or microwave or steam oven to steam.

Meat floss rolls.

Ingredients: 265 grams of wheat flour and 6 grams of yeast powder.

Excipients: 1 egg, 1 egg yolk, 65 grams of milk, 15 grams of milk powder, 25 grams of butter.

Seasoning: 1 2 tsp salt, 40 grams of caster sugar, 100 grams of water, appropriate amount of salad dressing, 1 small bowl of meat floss, 1 chives.

Practice: Expand the information.

First, let's make custard sauce first:

Put the raw materials (1 egg yolk, 10 grams of caster sugar, 15 grams of flour, 65 grams of milk) in the microwave oven on high heat for 40-60 seconds, take it out and stir evenly, which is convenient and trouble-free. And the bread is very soft like this.

2. Make meat floss bread rolls:

1.Mix 250 grams of flour, 30 grams of caster sugar, 1 2 tsp of salt, 6 grams of yeast powder, 15 grams of milk powder, 100 grams of water (in the order of water, sugar, salt, milk powder, high powder, baking powder) and the prepared custard sauce.

2.Knead until the dough is smooth, then add butter and knead until complete.

3.Knead it in a bread machine for 40 minutes to pull out a tougher membrane without breaking.

4.Knead the dough to the complete stage and let it stand for fermentation, and the fermented mark will not shrink by making a hole in the dough.

5.After the fermentation is completed, the dough is taken out and vented, divided into two portions, each serving is about 280 grams, and then reshaped.

6.Roll the dough into a rectangle (the same size as a baking sheet) with a rolling pin, then place it in a baking tray and ferment for about an hour, pierce a small hole with a fork, brush with egg wash and sprinkle with chopped chives before baking.

7.Preheat the oven to 170 degrees and heat for 20 minutes.

8.Remove the slices of bread from the basch until golden brown, flip and serve hot with the salad dressing.

9.Sprinkle with meat floss, roll up the bread slices with two knives (not to the end) and secure with tin foil.

10.Once cooled, cut into pieces, spread the salad dressing on both ends and dip in the meat floss.

Put the ingredients you want to make bread into a bowl and stir well, knead the eggplant and set it into a dough and cut it into cubes. Put it in the baking plate and brush the oil, and the heat can be 170 degrees for 15 minutes.

Ingredients: flour.

Excipients: yeast, corn oil, milk, sugar, salt.

Here's how:

1. Prepare the ingredients you need to make bread.

2. Pour all ingredients into a bowl and mix well.

3. Knead the dough into a plastic wrap and cover it at normal temperature.

4. Knead the dough and set aside overnight.

5. Knead the dough and cut it into cubes.

6. Roll out a piece of skin one by one, overlap each other, roll it up from top to bottom and cut it in half.

7. Put it in a baking tray and brush it with a layer of oil for 15 minutes.

8. Heat at 170 degrees for 15 minutes, and then serve.

Notes:1. When cutting the dough and wrapping it in the morning, do not cut large pieces that will affect the beauty of the bread.

2. Bake for an appropriate amount of time.

Pour 400 grams of flour into a bowl and beat three eggs, add 1 tablespoon of sugar, 5 grams of yeast, 160 grams of warm milk, add a small amount of milk and add 20 grams of cooking oil to knead into a smooth dough, cover with plastic wrap and rise to 2 times the size. Sprinkle flour on the board, knead the dough to drain the air, knead it into long strips and divide it into equal parts of dough agent, take the dough agent and rub it round, brush the oil in the basin and put it into the raw embryo cover plastic wrap after the second proofing, brush the egg liquid on it, add the sesame cover with plastic wrap, boil the water in the pot and steam for 40 minutes, then turn off the heat and simmer for 5 minutes. Homemade buns.

Bread as a breakfast is enjoyed by many people. It is easy to make and tastes good. With warm water and vegetable oil, make bread to reduce the heat calories caused by baking. Eat healthy and not gain weight. Start with breakfast every day.

Ingredients: bread flour, eggs, vegetable oil, yeast powder, warm water, sugar, salt.

Steps: Step 1: Vegetable oil, eggs, warm water, sugar, salt in a bread bucket and mix by hand.

Step 2: Sift the bread flour into the bread bucket, make a few lines on the flour, sprinkle with yeast powder, and set the bread machine kneading program for 33 minutes

Step 3: Knead the dough and ferment it at room temperature for about 45 minutes, which is relatively fast in summer and about an hour in autumn and winter.

Step 4、Take out the dough and vent、

Step 5、Take out the dough and vent、

Step 6: Divide the dough into dough pieces of the same size, and the size is consistent for baking.

Step 7: Divide the dough into dough pieces of the same size, and the size is consistent for baking.

Step 8: Lay the baking tray with oiled paper and place the bread blanks.

Step 9: Lay the baking tray with grease paper and place the bread blanks.

Step 10: Fermentation is completed in an oven with a temperature of 40 degrees Celsius and a time of about 60 minutes.

Step 11: Fermentation is completed in an oven with a temperature of 40 degrees Celsius and a time of about 60 minutes.

Step 12、According to personal preference、Brush the egg liquid on the bread crust and sprinkle chopped peanuts

Step 13、According to personal preference、Brush the egg liquid on the bread crust and sprinkle chopped peanuts

Step 14: Preheat the oven, place the baking tray in the middle layer, set the oven temperature to 160 degrees Celsius, and the time is 25 minutes.

Step 15: Preheat the oven, place the baking tray in the middle layer, set the oven temperature to 160 degrees Celsius, and the time is 25 minutes.

Step 16, the finished product picture sharing, thank you.

Step 17, the finished product picture is shared, thank you.

Step 18, the finished product picture sharing, thank you.

Tips:1The temperature of the warm water should not be too high, and the temperature is generally about 30 degrees. Or the hand is hot to the touch、2.This recipe sugar is placed in relatively little, like to eat sweet in the addition of sugar 3The power of the oven is different, and the time and temperature are different, for reference.

A work from Gourmet World Twilight Shadows.