Ingredients for toast bread? Toast bread recipe ratio chart

Gluten flour 580g, powdered sugar 60g, salt 12g, dry yeast 10g, milk powder 10g, milk 260g, whole egg wash 50g, soup seeds, unsalted butter 50g

1. Put all the dry ingredients into the mixing cylinder, stir well, mix the milk and egg mixture into the mixing cylinder, add the soup, and stir at low speed.

2. When the dough can be pulled out, add butter to continue to mix the dough, and stir at low speed to high speed until the dough is mixed into a transparent film (pierce the film with your fingers, and the edge of the film is smooth) and the dough is completed.

3. After forming a ball, cover with plastic wrap, seal the resting surface, and leave it for 40min-60min

4. Divide the dough into 6 equal parts, knead the dough round, and let it stand again for 5 minutes.

5. Shaping 1 - roll out the dough with a rolling pin.

6. Shaping 2 - Smooth side down, fold in half first, and then fold and press in the middle at one-third.

7. Shaping 3 - Continue to fold from top to bottom, and complete 3-4 foldings.

8. Put it in a toast mold and ferment it in a warm place at a fermentation temperature of 35-38 degrees, humidity of 75%, and a time of 30 minutes.

9. Ferment to 80% of the height of the mold, preheat the oven in advance, brush with egg wash, 180 degrees Celsius on the lower heat, 150 degrees Celsius on the upper heat, and bake for 25 minutes.

You can go to a professional training institution to find out.

Flour, eggs, milk, butter, whatever the filling is written.

Sister Li's raisin toast bread, I eat two at a time, six yuan on the street, and less than two yuan for my own cooking, I'll tell you the ingredient ratio, the key is the method, super simple!

Learn about the direct ingredient ratio used in toast.

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1000 gluten flour, 500 water, 150 sugar, 15 salt, 15 yeast, 80 milk powder, 100 eggs, 50 milk, 50 cream, 80 butter

This is a new recipe toast bread, which is perfect for novices who always fail to make toast bread, not only easy to make successful, but also fluffy and fluffy with a good taste!

High gluten flour 100%, eggs 15%, milk 52%, sugar 10-15%, yeast, salt, butter 15%.

Toast bread ingredients proportions to the practice steps.

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Step 1 Knead all the ingredients except butter into a dough, add butter after the gluten is out, knead until it is complete, shape it into a mold, ferment until the mold is eight minutes full, and bake at 160 degrees for 40 minutes.

The recipe and recipe for handmade toast bread are as follows:

Ingredients: 250 grams of high-gluten flour, 20 grams of milk powder, 30 grams of sugar, 2 grams of salt, about 3 grams of yeast, 1 egg (about 50 grams), 120 grams of water, 20 grams of vegetable oil.

Step 1: Prepare the ingredients, dig a circle in the flour**, add sugar, salt, yeast, milk powder, and eggs. (20 grams of oil in a small bowl separately for later use) Draw a circle with your fingers, stir the ingredients in the middle, and add water while drawing a circle. Until all the materials are mixed together, there is no flowing liquid, and it becomes cotton wool.

Step 2: Rub the dough together with the help of a scraper. Repeat this process two or three times, and at this time you will feel that there is gluten coming out. The dough is still sticky.

At this time, rub oil on the dough with your hands, knead it like a garment, and knead the oil into the dough. At this point, you will find that the dough is not so sticky. After the oil is kneaded in, apply oil and knead again.

until all the oil is kneaded in. In the process, you will find that the dough is getting smoother and smoother.

Step 3: The effect of just oiling. There was a feeling of glove film. Then knead, rub, rub and rub again with oil, knead, rub until the oil is used up.

Step 4: The smooth glove film is basically out. Rub the oil in and knead evenly.

Step 5, twenty or thirty minutes can be out of the glove film! The whole process is like rubbing clothes, and you don't have to worry about falling and beating and disturbing the collar. Of course, if you add a beating, you may get out of the glove film faster, and you're already halfway there!

Step 6: Place the smooth dough in a container. Seal with plastic wrap.

Step 7, until fermented to the original size. Remove.

Step 8: Flatten and discharge the gas.

Step 9: Use a scraper to divide the dough into thirds. Rub round.

Step 10: Cover with plastic wrap and relax for about 10 minutes.

Step 11, roll out the dough into the roll in the figure and put it into the mold. Put it in a warm place and ferment until it is seven or eight minutes full. At this step, you can roll some raisins or dried blueberries in it, and it will be very delicious!

Step 12: Adjust the oven to 170 degrees and preheat. Bake for 40 minutes and serve.

First of all, prepare the material 1Oven.

2.Toast Box 3Board 43 small bowls (for mixing) 53 washbasins (for kneading) 6Plastic wrap (for proofing) 7Measuring cup.

The second is the step.

1. Take a basin prepared in advance, add high flour (1300g) and bread improver (16g) to it and mix well (I personally prefer more chewy bread, so I add some bread improver to improve the taste of bread and make it taste softer and more chewy). Then take a small bowl and mix 1000g of milk and 12g of yeast well (milk and yeast will not react after mixing, so you can mix with peace of mind).

First take a basin prepared in advance, add high flour (1300g) and bread improver (16g) to mix well (I personally prefer more chewy bread, so I add some bread improver to improve the taste of the bread, making the bread more fluffy and tasty, and more chewy). Then take a small bowl and mix 1000g of milk and 12g of yeast well (milk and yeast will not react after mixing, so you can mix with peace of mind).

Step 1: Prepare the materials.

Step 2: Heat the milk to 37 degrees Celsius and incubate it with baking powder.

Step 3: Pour the fermentation broth into the cooking machine.

Step 4: Add whipping cream and yogurt and stir separately.

Step 5: Stir for 35 minutes.

Step 6: Check the hard humidity of the dough.

Step 7: Stir until the film is released.

Step 8: Roll the dough into the mold and cover with plastic wrap.

Step 9: Oven fermentation file, the mold is sent to the oven for fermentation for 60 minutes, and hot water is placed at the bottom.

Step 10: After the fermentation is completed, take it out and poke it with your finger.

Step 11: Take out the exhaust.

Step 12: Divide into three doses, cover with plastic wrap and let stand for 20 minutes.

Step 13: Roll out the dough into an oval shape.

Step 14: Roll it up.

Step 15: Place the toast box in turn.

Step 16: Put the toast box into the oven for fermentation twice, the method is the same as above, also 60 minutes.

Step 17: Cover the lid after the fermentation is completed, preheat the oven to 200 degrees and bake for 40 minutes.

Step 18: Remove the mold immediately after baking.

Step 19: Slice after cooling.

Step 20: A delicious and creamy toast is ready.

Step 21: Put the toast in a toast bag and store it.

Ingredients: 200 grams of bread flour, 5 grams of active yeast, 30 grams of sugar, 1 gram of salt, 25 grams of milk powder, 25 grams of blended oil, 2 eggs, a little water.

Method 1: Put the bread flour, active yeast, sugar, salt and milk powder into the basin and mix well.

2. Open the eggs and put them in a bowl and mix them well with chopsticks.

3. Pour the adjusted eggs into each basin and noodles, add a little water, and gently knead them with your hands.

4. Seal the reconciled southern dough with plastic wrap and let it ferment for 1 hour, until it does not reply after pressing it with your fingers.

5. Divide the dough into 3 equal parts, roll it into long strips with a rolling pin, roll it into a roll, put it into the toast mold, seal it with plastic wrap and ferment it again, and the hair is twice larger than the original.

6. Turn the oven to 175 degrees and preheat it for 5 minutes, put the toast mold in the oven and bake for 40 minutes.

Recipe: milk, eggs, sugar, salt, oil, flour, baking powder All bread ingredients are put into the bread machine in turn with the kneading function in the order of milk, eggs, sugar, salt, oil, flour and baking powder, and knead to the complete stage!

2.Fermented in a bread machine!

3.The fermented dough is divided into three parts, covered with plastic wrap, and relaxed for 15 minutes!

4.Roll out into long strips and put in honey beans!

5.Roll into a roll!

6.Put three rolls into the toast box, put it in the oven at 30 degrees for secondary fermentation, put a bowl of boiling water in the oven, and change another bowl of boiling water halfway!

7.Ferment until the mold is seven or eight points full!

8.Brush the surface with egg liquid, sprinkle some sesame seeds, preheat the oven in advance, bake at 170 degrees for 40 minutes, and cover with tin foil after the surface is colored!

When the warm water reaches about 37 degrees, add baking powder to incubate, and the eggs are beaten.

High gluten flour, salt and powder.

A pack of high-gluten flour, a piece of butter, an appropriate amount of caster sugar, yeast powder, and a carton of milk.

Ingredients: gluten flour, salt, caster sugar, eggs, water, butter, baking powder.

It is a culinary gourmet food of gourmet cuisine. It is very tasty to make bread in this way.

Ingredients: 40 grams of milk, 60 grams of water, 30 grams of eggs, 15 grams of condensed milk, 3 grams of salt, 30 grams of caster sugar, 3 grams of yeast, 220 grams of gluten flour, 30 grams of whole wheat flour, 35 grams of butter.

1. Weigh all the ingredients and set aside, put the other ingredients except butter into the bread maker and knead the smooth dough.

2. Add the butter and continue to knead until complete.

3. You can pull out a large piece of film by hand.

4. The kneaded dough is fermented at room temperature, about 2 hours, and the fermentation is completed by dipping your fingers in the flour and poking the hole without retraction.

5. Exhaust the fermented dough. With envy.

6. Divide into three equal parts, knead round, and relax for 10 minutes.

7. Loosen the dough, and then roll it out with exhaust and then roll it up from top to bottom.

8. Relax again for 10 minutes.

<>10. Roll up from top to bottom, pinch and tighten the edges. Feast branches.

11. Put it into the mold, carry out secondary fermentation, and preheat the oven at 160 degrees.

12. The second fermentation can be done until the mold is nine points full.

13. Put in the oven at 160 degrees for 40 minutes.

14. It can be demolded after being baked.

15. a finished product.

16. a finished product.