How to eat nut bread to eat crispy, how to make bread crispy

Material. A: 250 grams of gluten flour, 40 grams of salt, 40 grams of sugar, 7 grams of milk powder, 3 grams of dry yeast, 150 grams of milk, 15 grams of butter, 18 grams of melon seeds, 35 grams of raisins.

b.Mexican sauce ingredients: 25 grams of powdered sugar, 25 grams of cream, 25 grams of eggs, 25 grams of cake flour.

Method. 1. Pour the dry ingredients in ingredient A into the bread maker. Stir the wet ingredients and the butter, melon seeds and raisins until completely broken and complete the base fermentation.

2. Take out the dough and divide it into 7 small doughs, roll it round and relax for 30 minutes.

3. Roll out the small dough, roll it into a cylindrical shape, cut two knives on the dough and change it into 3 pieces, wrap 2 of them into braids, wrap the remaining 1 piece of dough around the braids 2-3 times, and rub the tips at both ends, and carry out the third fermentation at a temperature of 30 degrees until the dough is twice as large as the blank.

4. After fermentation, sprinkle some melon seeds on the surface of the dough blank, and mix material B evenly and squeeze it on top.

5. Put the baking tray in the oven and bake for about 17 minutes at 200 degrees above and 180 degrees on the lower heat.

Tips. Attention should be paid to baking to avoid over-baking.

Ingredients: Toast slices: generally 2 to 4 pieces.

Anchor butter 7g 2

2 3 tablespoons of honey.

White granulated sugar (coarse is recommended) 7g

Bread crispy recipe.

Slice the toast:

Cut into strips – cut into 4 knives and divide into 5 strips.

Pelleting – cut 4 knives into 5 strips, each strip cut 3 or 4 knives into granulation.

Heat the milk pot, turn off the heat, take it out, pour the butter into the milk pot and melt, you can use chopsticks to stir to accelerate the melting, and let it cool.

Mix the honey with the butter that had cooled and stir well.

Spread the butter mixture evenly on one side of the toast strips (be sure to be even, it will affect the taste).

Line the baking tray with oiled paper (if you don't have one, be careful not to get the butter and honey on the baking sheet), arrange the toast strips on the baking sheet, try to put them as thinly as possible, keep a distance between the strips, do not crowd together, and pay attention to the side coated with butter and honey facing up (not facing down anyway).

Sprinkle white sugar on the toast (choose a coarser one to increase the taste, and you don't have to worry about the sweetness if you have enough honey before).

Preheat the oven to 180 degrees, then put it in a baking tray at 180 degrees, top and bottom heat, bake the toast cubes for 8 minutes, toast strips for 9 to 10 minutes.

Baked! It's ready to eat.

The toast is dried out of moisture, so it will be hot, so remember to drink water while eating, or it can be accompanied by a delicious drink.

Tips: It is recommended to use fresh toast from the bakery, or make your own, and try not to use the packaged toast sold in the supermarket.

Steamed bread is easy to learn, and this method ensures that you make the bread fluffy and soft.

The preparation of multigrain nut bread.

1.Knead the dry and wet ingredients together until the surface is smooth, add butter and knead until the dough forms a film, add walnuts and almonds to knead together to form a dough.

2.Place in a pot and ferment at a temperature of 25 for 60 minutes.

3.Rise until the dough is about twice the size.

4.Knead the dough and put it in a round rattan bowl sprinkled with flour.

5.Ferment at a temperature of 28 for about 30 minutes.

6.Pour the leavened dough into a baking tray and make a knife cut on the surface.

7.Bake at an oven temperature of 220 for 38 minutes.

Ingredients:

Yogurt 200 g of gram food.

450 grams of all-purpose flour.

40 grams of olive oil.

1 egg.

Sugar 25 g of food.

2 grams of refined salt. Yeast 5 g.

Recipe preparation: 1Add the yogurt, olive oil, eggs, sugar, salt, flour and yeast to the blender in order;

2.Start the blender and knead the dough on low speed;

3.Stir the noodles until they don't stick to your hands, arrange and shape, put them in a clean waterless dish, cover with plastic wrap and ferment;

4.When the dough rises to 2 to 3 times the size, press it with your fingers without deforming, and the fermentation is complete;

5.Evenly and thickly cover the inside of the baking tray with a layer of food oil, and in each space, place a few pecans;

7.Know that the bread crust is fermented to two to three times the size, remove the plastic wrap and send it to the oven at 180 degrees to bake;

8.Bake for 20 minutes and it's ready to bake;

9.Immediately after baking, place the bread upside down on the bread rack; 

10.Once the bread has cooled, cut it and serve.

Use your phone to see how this dish is made.

Recipe Tips:

1. When pasta, the yeast must be put last to avoid direct salt contact affecting the fermentation effect;

2. The power of the oven is different, so the temperature is slightly adjusted according to the specific situation of the oven;

3. When the bread is eaten the next day, it feels a little hard, and it is heated in the microwave for 30 seconds, and it is as soft as ever.