How to match the ingredients of the bread bricks, and what are the ingredients for making bread?

For the brick making machine, as long as it is pressed bricks, we all know this, but what is the difference between bread bricks and other bricks? Whether it is bread bricks, pavement bricks or curb bricks, they are characterized by one or more surfaces that are relatively smooth, while ordinary standard bricks, perforated bricks, and hollow bricks are rough on all sides. So why are the other bricks rough, because the rough surface can be easily combined with concrete, and the wall surface is stronger.

For customers who need to make bread bricks or pavement bricks, we need to add some assistance, use double-layer accessories and secondary fabrics, and use a small amount of fine powder or colored raw materials to make the surface texture and appearance. On the whole: there is no problem in making bread bricks, but these characteristic bricks such as bread bricks need to be loaded with double-layer accessories and special molds, and there are also certain requirements in terms of ingredients, but this technology is now very mature.

Gongyi Shengxin Machinery Factory takes science, environmental protection and waste utilization as its responsibility, integrates science, industry and trade, and specializes in the production of block forming series equipment. The main production equipment is: cement cushion block machine, road tile machine, roadside stone machine, hydraulic brick making machine, etc.

Ingredients: Clay 10kg, Sand 1kg, Adhesive, Water Silicate 2kg, Water 5kg, Colorant.

Preparation of yogurt bread.

Ingredients; 300 grams of high flour and 180 grams of yogurt.

Accessories; 50 grams of eggs, 50 grams of sugar, 3 grams of salt, 3 grams of yeast, 30 grams of butter.

1. Put all the ingredients except butter into the bread bucket and select the kneading button twice (about 20 minutes).

2. Add the butter melted at room temperature and select the dough button.

3. The procedure is over, and the face is ready.

4. Take out the noodles and divide them into agents.

5. Roll them one by one and arrange them in a baking tray.

6. Ferment until twice the size, brush the surface with egg liquid.

7. Put it in the oven and bake at 180 degrees for 12 minutes.

8. Remove from the oven, cool and put in a fresh-keeping bag for preservation.

9. Finished product diagram of yogurt bread.

The most basic ingredients of bread are flour, water, salt, and yeast, and you can make bread with these four types.

Recipe: Cake Flour 85, Cake Flour 15, Sugar 5%, Butter 8%, Eggs 8%, Milk Powder 3, Salt, Dry Yeast, Bread Improver, Water 58. (I used a total of 300 grams of flour and multiplied the amount in the recipe by 3).

1.First, soak the yeast in about 37 minutes of warm water for about 10 minutes, mix the ingredients except butter, pour in the yeast and water, and slowly knead into a dough for about 3 minutes.

2.Add the butter and continue kneading, squeezing, stretching, and folding the dough repeatedly until it forms a smooth dough. Cut a small ball and knead it into a ball, flatten it and stretch it around, when the dough can be pulled into a translucent membrane without breaking, the dough is kneaded, if the dough is not kneaded to this extent, the bread is easy to fail in the end.

3.After the dough is kneaded, the basic fermentation begins, the temperature is preferably 26-28, and the fermentation is about 2 hours and 45 minutes, if the temperature is low, it will be extended appropriately. Actually, I only fermented for two hours, but the next fermentation time will be extended.

4.After fermentation, it is weighed first, and then divided into 20 equal balls, each of which is about 27 grams. This round bread can be rolled and rolled without even being rolled out, and it can be neatly placed in a greased baking tray by rolling it directly on the table, and the interval in the middle should be controlled.

After that, brush the egg wash and put it in the oven to ferment at the end, and wait until each dough is connected to the dough around it, and then brush the egg wash again to start baking.

Bake for about 18 minutes before baking. After the surface is baked, the solution made by brushing two parts water and one part honey can also play a role in brightening.

Material: Crushed stone is used as raw material, cement and colloidal admixtures are added.

Preparation process: Put the stone powder into a mixer and add an appropriate amount of aggregate stones (generally in a ratio of 4:1).

Let the blender stir a few more times and add water (the ratio of water to stone is 10:1).

Finally, put the cement. Allow the cement and stone to mix thoroughly. Stir well and grab a handful with your hands.

Ingredients for making bread:

Ingredients: 500 grams of wheat flour.

Excipients: 250 grams of eggs, 8 grams of yeast.

Seasoning: 70 grams of sugar, 6 grams of salt, 30 grams of butter.

Bread Preparation:

1.Take a small bowl, put 10 15 ml of warm water at 30 35, add an appropriate amount of sugar, and make 5% dilute sugar water;

2.Put in the active dry yeast, mix well, and let it stand for 5 minutes, the yeast solution will ferment and rise higher than the original;

3.Knock the eggs in the container, beat them, add water, and the amount of water added should be subtracted from the amount of water used in the yeast solution;

4.Adjust the temperature of the dough water to 25 to 30.

5.Pour the flour into a container, slowly add the yeast solution, egg wash and vanilla powder, stir as you add, and roll with both hands.

6.Before the dough is basically reconciled, add butter and continue to knead thoroughly and form a dough;

7.The signs of dough reconciliation are: take a small piece of dough and stretch it with both hands to form a smooth film;

8.Place it in the fermentation container, touch the top of it with your hands, feel sticky but leave the dough without sticking to your hands, and the surface marks of the dough will disappear quickly.

9.Place the fermentation container at about 30 to ferment for about 2 hours, and the dough is swollen enough and the surface is slightly sagging;

10.Divide the yeast into 10 or 20 agents, knead them thoroughly one by one, and take a special mold or baking sheet;

11.Brush a layer of primer, load the green billet, and let it rise for about 15 minutes, (you can brush with a layer of egg wash or spray with a layer of water mist, or omit it).

12.The temperature of the oven is controlled at 220 240, the baking tray is sent to the middle compartment of the oven, so that the top and bottom are evenly heated, and the baking is 20 to 25 minutes (first use the primer, then the upper and lower heat, after the top surface is colored, switch to the primer, and bake until cooked through).

Material: Crushed stone is used as raw material, cement and colloidal outer hole additives are added. Preparation process:

Put the stone powder into a blender and add an appropriate amount of aggregate stones (generally in a ratio of 4:1).

Let the blender stir a few more times and add water (the ratio of water to stone is 10:1).

Finally, slip the cement slowly. Allow the cement and stone to mix thoroughly. After stirring well, grab a handful of branches with your hands and let them wither.

Ingredients: 250 grams of bread flour, 3 grams of salt, 3 grams of yeast powder, 48 grams of eggs, 36 grams of honey, 90 grams of water, 25 grams of caster sugar, 7 grams of milk powder, 25 grams of butter, 15 grams of butter, 20 grams of white sesame seeds.

Method 1Place the salt in the inner bucket of the bread maker first. Then add water, eggs, bread flour, honey, caster sugar, milk powder, yeast powder, turn on the "dough" function of the bread machine and stir for 15 minutes.

2.Add 25g of softened butter at room temperature, turn on the "mix" function of the bread maker again and run twice for 15 minutes, until the dough is smooth and the transparent film can be pulled out.

3.Coat the basin with a thin layer of vegetable oil to prevent sticking, put the stirred dough in, cover with plastic wrap, and let it ferment at room temperature until it is twice as large. (About 1 hour in summer).

4.Remove the dough and weigh out the total weight.

5.Flatten the dough and divide into 8 equal portions.

6.Roll the dough round and cover with plastic wrap.

7.Take a small dough and roll it out into an oval shape with a rolling pin.

8.Roll up from top to bottom.

9.Roll in a long roll.

10.Cut the long roll in half.

11.Put white sesame seeds in a small bowl and glue the white sesame seeds to the bottom of the rolls.

Inch square baking sheet and coat with 15 grams of butter.

13.Arrange the dough rolls in 4 rows and 4 cases on a baking tray and let stand for about 30 minutes.

14.Preheat the oven at 180 degrees and place the bread in the middle of the oven at 180 degrees for 20 minutes.

Bread bricks? You mean the bunk on the ground, right? Generally, the cement is directly pressed, and some will add some stones and other things, and the quality of pure cement for machine-pressed bricks is better.

High powder 200g

Low powder (medium powder or high powder can be used) 50g

1 egg.

Salt and sugar 40g

Yeast 3-4g

Butter 25g

Milk or water chain rolling beam about 120g.

The basic recipe for bread is practiced.

Mix all ingredients until there is no dry powder and put in the refrigerator for more than half an hour.

Take out the dough, knead it until it expands, add the softened butter, knead it until it is complete, and it is best to prepare the film for the glove.

Ferment for more than 1 hour, to 2 times the size, fingers dipped in powder poke holes do not rebound and do not dent. Remove the exhaust, divide into small dough to an appropriate amount, cover with plastic wrap and let rise for 10-15 minutes.

The whole shape or wrap it into the inset, put it in the oven for secondary fermentation, put a bowl of water in the oven to maintain humidity, ferment to 2 times the size, and start baking.

Generally, the bread is 180 degrees, about 15 minutes, and the cover is covered with tin foil at any time. Insert a toothpick to check if it is cooked through.

Tips: Butter is 1 10 of flour, yeast and salt is 1 100, do not add liquid at one time, depending on the degree of dough, you can add a little shed transportation later.

The simplest recipe for bread, rolled and pinched, fluffy, soft and brushed, is better than the one you bought.

Whole wheat bread flour is used for flour, and the bread is fluffy, flexible, and rich in wheat aroma, and this bread is low in sugar and oil, and it is very delicious. Two small stainless steel basins were used as molds.

Ingredients: 400 grams of whole wheat bread flour, 30 grams of sugar, 5 grams of salt, 20 grams of butter, 10 grams of milk powder, 1 egg, 5 grams of yeast, 230 grams of ice water.

Method 1: Knead all the ingredients except butter together into a ball, then add butter and knead until smooth and delicate.

2. When fermenting at room temperature for about an hour to twice the size, take it out, vent it, divide it into two doughs, and let it stand for ten minutes.

3. Knead the two loaves again and put them into the mold. Oiled in the mold, fermented to twice the size, baked at 165 degrees for 30 minutes.

4. Take out the baked bread and coat it with butter.