Please, how to make shredded bread, and the recipe

1. First add the yeast to warm water and let it stand for 5 minutes to make the yeast active, that is, form a layer of fine foam on the water surface, and put all the materials except dates in a large basin and stir well.

2. Then knead the dough by hand for 5 minutes to form a smooth and elastic dough, the dough is not dry or thin, it is very easy to knead, the kneaded dough ferments for about 1 hour or until it is twice as large, and you can put a piece of wet gauze that can be wrung out.

3. Then knead the dates into the dough, try to be as even, divide the dough into two parts, and shape it into the shape you like, round and long. Try to wrap the dates inside, otherwise the dates on the surface are more likely to be baked.

4. Put it in a baking tray lined with baking paper, carry out secondary fermentation, about 1 hour or ferment to twice the size, and preheat the oven to 210 degrees Celsius; Sprinkle the leavened dough with a little flour and make a few cuts with a knife.

5. Put the torn bread in the preheated oven for about 30 minutes, you may need to adjust it according to the temper of your own oven. Share from Texas Jianxin Food.

Ingredients: 230g of high powder

Whole milk 140g

Milk powder 30g

Sugar: 30g, salt, 3g, butter, 25g

Yeast 3g peanut butter to taste.

Sugar: Appropriate amount.

Preparation of peanut butter shredded bread.

Add the peanut butter and sugar and mix well. (The peanut butter I used is pure peanut butter, no sugar) except the butter and put all the ingredients into the bread cone, knead the dough program, 14 minutes.

After 14 minutes, add the butter and knead for another 20 minutes.

After kneading, ferment. The dough rises until it is twice the size, and the fingers press the dough without retracting, and the fermentation is complete. Remove the dough and squeeze it to vent.

Roll out the dough into large rectangles and brush with peanut butter in 1. Fold it like an accordion, grow it into long strips, cut it into small pieces, and place them horizontally and vertically in the toast mold. Ferment to twice the size.

180 degrees. Small toast molds for 20-25 minutes. 450g large toast mold for 40 minutes.

For beans, there are all kinds of things on it.

Shredded bread for 12+ babies.

1. Ingredients: 150 grams of milk, 3 grams of salt, 20 grams of sugar, 1 egg, 20 grams of butter, 300 grams of high-gluten flour, 3 grams of Angel yeast, 50 grams of grapes (dry), 20 grams of condensed milk.

2. Prepare these ingredients, dried fruits can be changed according to your preference, such as dried cranberries, dried figs, etc.

3. Put sugar, salt, yeast powder, milk, eggs, and condensed milk into the bread machine.

4. Quickly mix the dough for 20 minutes and then add the butter.

5. After adding the butter, continue to mix the dough quickly for 20 minutes, until you can peel it off and touch it, and the dough is considered alive.

6. Let the live noodles rise for about an hour until they are fermented and set more than twice as much.

7. Take out the dough and drain it, drizzle the raisins and cut them into small pieces.

8. Prepare the silicone mold, spread one layer, drizzle a little condensed milk, and spread about three layers, accounting for more than half of the height of the mold. Let it sit for about half an hour and wait for the bread to rise again.

9. Preheat the oven at 18 degrees for 5 minutes, bake up and down for 35 minutes, observe the climbing height and coloring degree at any time during the process, if the coloring is fast, adjust the temperature, don't let the bread batter.

Hollyland was born in Lanzhou in September 1992 and moved its headquarters to Beijing. Now it is a large-scale food franchise chain enterprise group with hundreds of millions of yuan in fixed assets, more than 7,000 employees, and three holding companies such as Beijing Hollyland Enterprise Investment Management, Beijing Hollyland Industry and Trade, and Beijing Hollyland Commerce, and the founder and current CEO is the famous photographer Luo Hong.

Recipe for shredded bread: 185g of high-gluten flour

75g of gluten flour

Resistant to high sugar yeast 4g

Salt 2g, sugar 45g

Milk 110g

One egg. 20g butter (for dough).

Appropriate amount of excipients, egg liquid.

100g butter or 110g (for wrapping).

Steps to make a shredded bread.

1.Put all the ingredients except the butter in a bread machine and stir into a dough, then add the dough and stir it with butter, I don't have a film here, then wrap it in a plastic bag and put it in the refrigerator for 30 minutes.

2.Roll out the butter slices into a rectangle in a crisper bag and refrigerate them in the refrigerator for 3Take out the dough and roll it into a rectangle, then put the refrigerated butter in it and fold it, then put it in the refrigerator to relax for 30 minutes, and sprinkle an appropriate amount of high-gluten flour to prevent sticking when rolling the dough.

4.Refrigerate the dough three times for 30 minutes each time, and finally take out the cutting and shaping for room temperature fermentation (one fermentation is good), brush the appropriate amount of whole egg wash before entering the oven, and bake at 180 degrees for 40 minutes! [Join the liquor to be your own boss].

High powder 220g

Low powder 30g

Water 80g milk 25g

Egg wash 25g

Caster sugar 30g

Salt 3g yeast 3g

Butter 25g

Meat floss to taste.

Salad dressings to taste.

Hand Roll Bread Steps:

Mix the flour, sugar and salt, dissolve the yeast in the water, stir slightly, pour in 1, and mix well. Add egg wash to the dough, pour in milk in batches, and knead well. Knead the dough until smooth, coat it in butter and knead it again until you can pull out the film.

Covered with plastic wrap, it can be fermented in the oven or steamer at 30 degrees until it is twice the size, about 1 hour. You can put a bowl of hot water in the box to prevent the surface of the dough from drying out.

Pat the leavened dough to vent, divide the dough into 8 portions, roll and relax for 10 minutes. Roll out the ingredients into a long shape, spread the salad dressing evenly, spread the meat floss and sesame seeds, and roll tightly. Unoperated agents should be covered under the basin and moisturized.

Roll and shape, place in a baking tray and brush the surface with egg wash (egg:water = 1:1). Place the baking tray in the steamer for a second fermentation, about 30 minutes. At the same time, the oven is preheated to 180 degrees. Put in the oven at 180 degrees for 15 minutes and the surface is golden brown.

Ingredients: 150 grams of high flour, 100 grams of low flour, 15 grams of butter, one egg, about 90 grams of water, 5 grams of salt, 25 grams of sugar, 3 grams of yeast, wrapped in about 140 grams of butter, about five molds of four-inch movable cake molds.

Step 1 Wrap the dough in butter and be sure to be the same degree of firmness. If your room temperature is relatively low, I recommend that you don't try it. Because the dough is easy to soften.

Butter, on the other hand, is more likely to harden, and if it can't be rolled out, it will cause the butter to break. Generally, the room temperature is in the tens of degrees. Don't exceed 20 degrees, that won't be easy to operate.

Personally, I think the temperature of 10 to 20 degrees is optimal. 2. It is very easy to roll butter into a square, you can use a ruler, 3. Butter is directly into a square, and there are handprints when pressed by hand, which can be easily bent and the operation is better. 4. The dough is kneaded until smooth in addition to the butter in the raw materials, and then the butter is added until the expansion stage is reached.

Then ferment to double the size, and then roll it into a square.5 Sprinkle some high flour on the cutting board first, (remember that all hand-rolled flour must be high flour.) Low powder is easy to stick, while high powder is anti-sticky. Roll out the dough into slices and put it on the bottom, and put the butter on top.6 The dough sheet is not too big than the butter, if it is too big, the dough will feel too much, and the dough will be too much when the time comes.

So, just enough to wrap the butter flakes in it. After wrapping, you have to pinch tightly, remember not to have high flour in the kneaded dough at this step, this will make the butter exposed, and it will not stick firmly. 7Then roll out the wrapped dough.

The dough and butter should be in lockstep. Don't butter fast, or dough fast. That will easily cause failure, and I use three rolls and three folds.

Fold the left one-third of the dough and then the right one-third of the dough to complete a tri-fold. You can put the dough in the refrigerator to wake up. Then turn the dough to 90 degrees and operate 7-9 more times.

Complete the second trifold. If you can continue to fold it, don't put it in the refrigerator or freeze it, because if you freeze it at low room temperature, it is easy to break the butter into pieces. Finally, turn the dough to 90 degrees, and operate it 7-9 times again, and you will complete three triple-folds.

After folding, do not rush to roll out the dough, and put it in the refrigerator for a while to freeze or refrigerate. If your dough is big enough, it will take a little longer to relax. Roll out the dough into 24 cm long sheets, then make marks on the dough sheets every 2 centimeters, cut into five to six portions, then take one of them, bend it and put it in a mold, let it rise until it is twice as large, then preheat the oven at 210 degrees, and bake the middle layer until it is colored.

End Note 1: The weather is more suitable for folding quilts. 2. I used unsalted butter this time, so if you ferment it at a slightly higher temperature, it will melt easily. The appropriate temperature should be selected.

3. Because the amount of butter that is folded into the dough is relatively large, I use 250 grams of flour. The extra small dough can also be fermented and baked in a hamburger mold. The complete ones are about four.

4. It is normal that there will be a little drop of oil when baking.

1. Knead the dough: After the ingredients and ingredients used are prepared, 150 grams of water, high flour, rich and strong powder, sugar, milk powder, salt, eggs, yeast, and 30 grams of butter softened at room temperature are cut into small pieces and put into the bread machine.

After mixing in the first gear, turn to the third gear to knead the dough, and knead the dough until it is smooth.

2. Refrigeration of dough: After the dough is kneaded to smoothness, there are only some slight starts. In order to achieve the ideal fermentation state, it needs to be left for about an hour. When the dough has risen to double the size, gently press and exhaust, then put the dough in a plastic bag and refrigerate overnight.

3. Butter refrigeration: While the dough is refrigerated, we prepare the butter, soften the butter at room temperature with 150 grams, slice it, and put it in a fresh-keeping bag. Roll out a thin and consistent butter sheet with a rolling pin and refrigerate.

4. Take out the refrigerated butter and dough and prepare for puff pastry. Roll out the dough into a large rectangular sheet, a little wider than the butter, and adjust the dough slightly until the butter is the right size. Pinch the wrapped butter tightly with your hands all sides.

5. Roll out the dough in the direction of folding and start the first triple fold. Fold it over with a length of 1 3 first. Press the other side again.

The first trifold is done. Put it in the plastic bag again, put it in the refrigerator, and refrigerate it for about 1 hour. Refrigeration is done to make the dough more malleable.

After refrigeration, start the second trifold. After folding, continue to refrigerate the dough for 20-30 minutes.

6. Roll the long strip dough sheet into a circle or tie it into a knot and put it in the middle of the mold, or you can tie it into a knot and put it in the middle of the 6-inch chiffon cake mold.

7. Put the mold into the fermentation box, set the humidity 85 temperature and 28°, and ferment to about the size, about 40 minutes to 1 hour.

You can also use an oven without a fermentation box, and put it in the oven for secondary fermentation: the bread is placed in the middle layer and a plate of hot water is placed in the lower layer. Turn the oven on to 40 degrees. About 50 minutes.

8. Take out the fermented dough and brush the surface with egg wash before baking.

Bake in the preheated oven at 180 degrees for 25 minutes, or 200 degrees for 10 minutes. Bake the bread for 5 minutes, then adjust the temperature to 160°C until the baking color is satisfactory, about 15-20 minutes.

The bread is immediately demolded and retains its crispy texture.

Steamed shredded bread.

Ingredients: 250g of gluten flour, 2 eggs, 3g of sugar, 3g of yeast, 30ml of milk, 10ml of cooking oil

Method: 1. Pour 250 grams of high-gluten flour into the bowl, then beat two eggs, 20g of white sugar, 3g of yeast, stir together and stir into granules, then add 30ml of warm milk, pay attention to stirring while pouring, stir into a more viscous dough, and then add 10ml of cooking oil, spread evenly on the surface, and put it in the refrigerator for low temperature fermentation, so that it is easier to make gluten form, and take out the dough when you want to do it the next day.

2. After the dough is ready, stir and exhaust it with chopsticks, then put it on the panel and divide it into agents of the same size, and then roll the agents into a thin long tongue shape with a rolling pin.

3. Sprinkle some dried cranberries or raisins on the rolled dough, depending on your personal preference, and then roll it up from one end to the other.

4. After all the bread blanks are done, prepare a plate, smear a layer of oil on the plate, and then put the bread blanks one by one.

5. After the bread is ready, coat a layer of egg yolk liquid on the surface of the bread blank, and then sprinkle some black sesame seeds.

6. Boil water in a pot, put the finished bread blank into the steamer to steam, cover a large bowl or wrap it in plastic wrap, and the steamed bread will be softer.

7. Steam for about 40 minutes before it comes out of the pot.

Material: Main material.

280 grams of bread flour.

Excipients eggs. 1 milk powder.

10 g milk.

160 grams. 4 grams of table salt.

6 grams of yeast powder.

Desiccated coconut to taste. Raisins to taste.

Seasoning sugar. 40 g butter.

Preparation of 60 g of shredded bread.

1.The main material is mixed, kneaded until the film can be pulled out, and the base fermentation is carried out until it is twice as large as 2Exhaust, roll out into a rectangle, cut into 6 strips, each about 6 cm 3

Each layer is coated with melted butter, sprinkled with black grapes, desiccated coconut, and stacked on top of each other4Cut the stacked dough into sections and put it in the toast mold 5Secondary fermentation, preheat at 190 degrees for 35 minutes.

Menu features. Because it's easy to make, I call myself the "Easy Version", which I think is a good recipe that I can do again and again. When dividing the dough, grease each layer, sprinkle with desiccated coconut and black grapes, and the satisfaction is constantly superimposed, so that I open the ipad in a great mood, release **, and then sing along, and one person has a handful. The last bit of bread, re-buttered, baked to a crisp, another flavor.