Does anyone make many types of home style bread?

<>This article is the original of Bao Ma, plagiarism is strictly prohibited].

Bakeries and supermarkets are full of delicious bread, but food safety problems are more and more worrying, so for the things that the family eats, Bao Ma prefers to do it herself, without deliberately taking out the whole time to do this, and when she is busy, she will take the dough out when she is busy.

The children of Bao's mother's family are now in junior high school, and every night after finishing their homework, they will eat this small bread made by Bao's mother. At breakfast, this small bread is also the favorite of the husband and children, every time I look at the food made, there is a sense of accomplishment in itself, especially when I watch the husband and the child eat beautifully in the mouth, the sense of happiness is even more bursting, today Bao Ma will think that this small bread is the best way to share, share it with everyone, interested friends quickly learn it with Bao Ma!

Ingredients: 380 grams of flour, 40 grams of whole egg mixture, 50 grams of sugar, 4 grams of salt, 5 grams of yeast, 15 grams of milk powder, 100 grams of whipping cream, 110 grams of water.

Steps] 1, add 380 grams of high-gluten flour and 40 grams of potato whole egg liquid in a clean basin, 4 grams of whole egg liquid is about 4 eggs, this should be determined according to the size of the egg, and then add 50 grams of white sugar, 5 grams of yeast, 4 grams of salt, 15 grams of milk powder, 100 grams of whipping cream, stir evenly, use 110 grams of water and noodles, and knead into a smooth dough.

2. On the smooth dough, cut a small piece with a scraper and gently pull it open for inspection, as shown in the figure below, if you can pull out a thin film that will not be easily broken, the dough will be kneaded, you can, you don't have to blindly pursue the glove film.

3. Spread a thin layer of oil with a brush on the bottom of the basin, then round the dough and put it in, cover it with plastic wrap, and put it in a warm place to ferment.

4. Bao Ma's house has tried the water heating a few days ago, the heating is already a little hot, plus Bao Ma put it in a sunny place next to the radiator in the house, and the room temperature is about 20, so about an hour, the dough will ferment to twice the original size, and then use your fingers to dip some flour in the middle to poke a hole, and the dough will ferment without retracting.

5. Take out the fermented dough, divide it into 16 parts of dough with uniform size after exhausting, and then roll it round and neatly row it into the baking tray, which is 28 28 for Bao Ma's house; Then decorate the water with a clean watering can, spray some water on the rounded dough base, put it in the oven, and use the fermentation file for secondary fermentation; You can spray water a few more times along the way.

<>6. After about 40 minutes, the dough is fermented to double the size; Then take it out and brush it with a brush on top with a layer of egg wash and sprinkle some sesame seeds; At this time, preheat the oven to 180 degrees and heat it for about 20 minutes.

8. Put the finished dough embryo into the middle layer of the oven, bake until the surface is golden, take it out and put it on the baking net to cool, when it is cold to the point that it is not hot, it is bagged and sealed and preserved, and it is used as a breakfast or snack snacks, which is a very good choice, have you learned?

How to make steamed bread.

Ingredients: 4 eggs, about 300 grams of flour, 3 grams of sugar, 1 gram of salt, 3 grams of yeast, 20 grams of salad oil, appropriate amount of white sesame seeds and black sesame seeds, appropriate amount of dried cranberries.

1. Knock the eggs into a basin, add sugar, salt, yeast, and mix well. Sora Yui.

2. Sift into the flour, stir evenly, stir into a flocculent, then add cooking oil, knead into a dough, soft, after the dough is cultivated, then put it on the board, continue to knead, and knead out the transparent film with skill. Cover with plastic wrap and let rise twice as large.

3. Take out the dough, directly divide it into small agents, knead it round, press it flat, you can brush it with a little cooking oil, roll it out into a long tongue shape, turn it over and spread it with dried cranberries, roll it up, close it downward, fold it inward at both ends, put it into the mold, make all the dough, cover it with plastic wrap, and proofing twice as big again.

4. Proofing is good, put a layer of egg liquid on the figure, sprinkle with black sesame seeds, white sesame seeds, cover the mold with a lid, or cover it with high-temperature plastic wrap, put it in a steamer, steam for 40 to 45 minutes, simmer for 5 minutes, remove from the pot, and demold.

Precautions. 1. Eggs should be fully beaten into the basin, put in sugar, yeast, salt, and fully whip evenly.

2. At the beginning, the kneading dough should be soft after a few points, so that it is very easy to knead the membrane with skill.

In fact, the easiest way to make bread at home is to be like Fuhu fruit, if you have a bread machine, that is the simplest, he knows that there is a recipe and a proportion in the upper hall. And it is particularly detailed, first put the water. Or milk, then put the dough.

And put a little salt. Put a little more yeast. The proportion of yeast.

It's usually a pound of noodles. Three yeasts will do. Then put some sugar, if you like to eat more, if you don't like to eat, put less.

If the family conditions allow, put two more eggs. This can be put in the bread maker. Turn on the switch.

He's got that kind of reputation setup. Once you're done setting it up, get it started. That's it.

The bread method is basically the same as the steamed bread, the general steamed bread is made of ordinary flour, and the bread is made of bread flour, under the premise of no bread flour, it can be replaced with high-gluten flour, and when the noodles are added, add an appropriate amount of cream or vegetable oil, sugar, yeast powder, a little refined salt, knead into a smooth dough for later use.

Wait for the dough to rise and knead repeatedly, the best gluten is to become the same as the most local source with a good place, place it in a warm place to rise and rise, knead it again to wake up and crack the hand, you can bake the reed, it is best to brush the top layer of bread with a layer of egg liquid or vegetable oil to bake it out with beautiful color.

Ingredients: 300 grams of high-gluten flour 6 grams of dry leavened flour 15 grams of sugar 5 grams of salt 45 grams of eggs 150 grams of milk 9 grams of butter A little egg mixture for glazing. Method:

1.Put the milk and butter in a container and microwave for 30 seconds, then remove and whisk the butter and milk to combine. 2.

Add the leavened powder, stir with a whisk, then add sugar, salt, and eggs, and stir well. 3.It is said that the fermentation will be accelerated by adding one-third of the flour and stirring it with a whisk, then pouring the rest of the flour into a container and stirring it into a dough with chopsticks without kneading the dough.

4.Cover the dough container with plastic wrap and cover with a layer of soaked and slightly dried kitchen paper. Put it in the microwave, heat for 30 seconds, then remove it and place it on a floured cutting board, knead it into a smooth dough, cover with a layer of oven paper, and cover with a layer of wet kitchen paper.

Let it stand for 20 minutes as the first fermentation, and the dough is twice as large as the original, indicating that the fermentation is complete. 5.Place the dough on the cutting board, gently drain the air, and then divide it into pieces to make your favorite bread shape (I was experimenting this time, so I just made a simple bun shape), and then lightly cover it with a layer of oven paper, and also cover it with a layer of wet kitchen paper.

Heat in the microwave on defrost mode for 30 seconds, remove the baking tray with oven paper and let it stand for 10 to 20 minutes for the second fermentation, and wait until the bread is twice as large as it was originally. 6.Coat the fermented bread crust with a glazed egg mixture, sprinkle it with black sesame seeds, and bake it in a preheated oven at 180 degrees for 15-18 minutes.

Ingredients: 100 ml milk, 3 eggs, 6 tablespoons whipping cream, 1 teaspoon salt, 6 tablespoons sugar, 3 cups flour, 3 teaspoons French swallow resistant to high sugar and high oil yeast.

Method:1Place the dough in the bread maker in order and knead the dough for the first time. After the first kneading, add 20 grams of butter and wait for the second dough mixing;

2.After the second dough is finished, the bread bucket is lifted out and the bread machine is powered off. Cover the bread bucket with plastic wrap, put it at room temperature (about 18 degrees) and ferment for about 40 minutes, take out the dough, divide it into several pieces, and after forming a round ball, put it on the cutting board, cover it with plastic wrap and let it rise for about 15 minutes (proofing can also be placed in the refrigeration layer of the refrigerator and relax for half an hour, so that the effect is better and it is easier to set when shaping);

3.The shape is formed into the desired shape, and the second fermentation is carried out until the volume of the green body is about twice the size;

4.Preheat the oven at 160 degrees for 5 minutes and add the leavened dough. If you bake directly with a baking sheet, you can bake for about 15 minutes (if you like to eat the crust with a light color, you can also cover it with tin foil); If you bake it in a toast box, the 450g one will bake for about 40 minutes.

The main difference between bakery and bakery is that the equipment is not so complete and professional, the technology is not as good as the master, and the materials may be healthier. Therefore, when making bread at home, the materials can be bought better, at least the production will have more guarantees, after all, the technology is not a master all at once. You can choose some common basic models, and the material operation is not too complicated to try first.

I usually like to eat hot dog bread, and I have learned to do it for a long time, the chives and cheese are perfectly mixed and matched, it is really beautiful and delicious, the material is also very simple, the main thing is high-gluten flour, I generally use gold like bread flour, the water absorption is good, it is easy to knead the glove film, the bread made is rich in tissue, soft and chewy, the success rate is very high, the butter can be used in Anjia, the taste is good, you can also try it!

Ingredients: 200 grams of golden bread crumbs, 80 grams of water, 35 grams of caster sugar, 15 grams of milk powder, 3 grams of yeast, 2 grams of salt, 1 egg, 30 grams of butter, filling: 9 ham sausages, a little chives, a little tomato sauce, salad dressing, and a little cheese crumble.

Method 1: Put all the bread ingredients in the main pot except the butter and turn on the kneading mode.

2. Add butter and knead the dough for another 2 minutes until the glove film is removed.

3. Take out the dough, put it in a large bowl and let it rise until it doubles in size.

4. Knead and exhaust the fermented dough, divide it into dough agents of equal size, knead round, and let rise for 15 minutes. After proofing, roll it into a cow's tongue shape, fold it left and right towards the middle, and close the mouth and pinch it tightly; Turn over, put the grilled sausages on top, and press firmly.

5. Put it in the oven, ferment it twice as much as it is, and put a bowl of hot water at the bottom of the oven to increase the humidity.

6. Brush the second bread with egg mixture, sprinkle with grated cheese, squeeze with tomato sauce, salad dressing, and finally sprinkle with chopped chives.

Preheat in the oven and bake for 20 minutes.

In this way, the fragrant hot dog bread is ready, which can be used as breakfast or afternoon tea, which is very nice!

The home recipe of bread, you can search on the Internet, there are a lot of books on the Internet about making bread with a rice cooker for the home version, you can search on the Internet and follow their steps to make it yourself and try it.

Home garlic bread recipe:

Ingredients: 180 grams of high-gluten flour, 15 grams of sugar, 2 grams of yeast, 2 grams of salt, ice water (ice water is recommended for high temperature in summer), 25 grams of whole egg liquid, 20 grams of unsalted butter.

Excipients: 30 grams of unsalted butter, 1 gram of salt, 20 grams of minced garlic, a little chopped seaweed.

Specific steps: 1. Put all the ingredients in the main ingredient except butter into the kitchen machine barrel, stir at low speed for 2 minutes, adjust to 3 speed when stirring to no dry powder state, knead the dough for about 8 minutes until it reaches the expansion stage.

2. Add the butter in the bread crust material, knead the dough on medium speed on 2nd speed and stir the butter and dough well.

3. Knead the dough at high speed for another 10 minutes with 5 gears, knead until the surface of the dough becomes particularly delicate and smooth, and at the same time pull out the transparent and elastic glove film, poke the film with your fingers to present a smooth hole, and put the round dough in the kitchen bucket and cover it with plastic wrap and place it at room temperature for fermentation.

4. About 40 minutes, the dough ferments to twice the size, dip your finger in a little flour and poke it, and the hole does not rebound or retract, indicating that the fermentation is completed.

5. After the dough is fermented, it is first exhausted, then divided into 6 equal parts, rounded and relaxed for about 15 minutes.

6. Use a rolling pin to roll out the loose dough into an oval shape.

7. After turning over, roll up from one end to the other, and use your fingers to thin it at the closure.

8. After rolling, the closing place is facing down, and the remaining dough is finished according to this method, and placed on a baking tray lined with oil-absorbing paper for secondary fermentation.

9. Use the time of secondary fermentation of bread crusts to chop the garlic into a puree, and stir well with butter and salt.

10. Put the garlic sauce into a piping bag and cut a small opening.

11. After about 40 minutes, the bread crust is fermented.

12. Make a cut on the surface of the bread blank.

13. Squeeze the garlic sauce in the piping bag at the cut.

14. Sprinkle with a little chopped seaweed.

15. Put the preheated Changdi CRWF42NE household oven in the middle and lower layers, 170 degrees, and bake for 18 minutes.

16. Finished product drawing:

Ingredients: 250 grams of high powder, 50 grams of low powder, small spoon of dry yeast, 35 grams of butter, 35 grams of egg mixture, 3 grams of salt, 55 grams of sugar, 15 grams of milk powder, 150 grams of water, appropriate amount of egg liquid, appropriate amount of sugar needle, appropriate amount of cooked white sesame seeds.

How to make:1Weigh all the ingredients except the butter and stir into a ball with chopsticks.

2.Stir into a dough with chopsticks, put it in a bread maker to start the dough mixing program, and knead until the fascia of the dough is basically formed and begins to expand.

3.Add the pre-softened butter and knead until the dough can easily stretch out of the glove film.

4.Cover the bread bucket with plastic wrap and start the fermentation process to double the original size.

5.Remove the dough from the air and divide it into 24 small portions, cover with plastic wrap and let rise for 15 minutes.

6.Then knead them round in turn, put them evenly in a baking tray, cover with plastic wrap and ferment until they are twice as large.

7.Evenly brush a layer of egg mixture, then sprinkle with an appropriate amount of sugar needles and white sesame seeds, put it in the preheated oven at 180 degrees, medium layer, about 20 minutes, and bake until the bread is colored.