How to make cakes and bread 40

Frankly, you can buy a ...... for a bread makerThe super delicious food made with the bread maker is ......

Buy a small oven for home use, and it will give you the recipe. You can also grill chicken, roast beef, etc., which is very practical.

Ingredients: 4 eggs, 55 grams of milk, 40 grams of corn oil, 40 grams of caster sugar, 65 grams of cake flour, 5 grams of cocoa powder, 95 grams of milk, 1 gram of salt, 30 grams of sugar, 1 egg, 15 grams of butter, 200 grams of gluten flour, 3 grams of yeast powder.

After separating the egg whites and yolks, set aside, add milk, corn oil and 5 grams of sugar to a small bowl and beat with a manual whisk until emulsified. Add an egg yolk and beat well with a manual whisk.

Add the sifted mixture of low powder and cocoa powder and zigzag and mix well. Add the egg yolks in portions and beat well. Stir everything and set aside.

Add one-third of the sugar to the egg white, beat at high speed with a whisk until coarse foam, add one-third of the sugar, beat the whisk to medium speed until it is wet and foamy, add the remaining sugar, and then beat at low speed until dry foam.

Take one-third of the egg whites to the egg yolk paste and stir well with a silicone knife, add the stirred egg yolk paste to the remaining egg whites, and draw a J with a silicone knife and stir well.

Pour into the baking sheet, shake it, put it in the oven (165 degrees on the top tube, 180 degrees on the bottom tube), adjust the time to 20 minutes, and take it out to cool after baking.

Put the bread ingredients in the bread machine bucket, select the dough program, turn off the program at the end of the program, let the dough continue to ferment to twice the size, and poke a hole in the middle with your finger to check the fermentation status after the fermentation is over, and prove that the fermentation is complete without retracting or collapsing.

Remove the dough and vent and roll out into long strips.

Cut the cake into 6 equal pieces, put them together on top of the rolled dough sheet, wrap them, pinch them tightly at the joints, and put them in the bread machine bucket. The default time is 1 hour for the fermentation and thawing program, and the time is changed to 32 minutes for the roasting program after fermentation.

After baking, take it out and let it cool, and the cake and bread are ready.

Household flour is generally all-purpose flour, that is, wheat core flour, which is usually used to make noodles and dumplings.

If you need to make bread, you can use high-gluten flour, that is, high-precision flour, which is usually used to make steamed buns and eat. The raw materials of baking bread are also made of high-gluten flour, which has high nutritional protein and is resistant to fermentation, and the quality is good enough!

Low-gluten flour is used to make cakes and general pastries, that is, cake flour, which has weak gluten and is more suitable for cakes, muffins, biscuits and tart crusts and other western pastries that need a fluffy and crispy texture.

If you usually use all-purpose flour at home, it is very different from high-bread flour, and the key is to decide whether it can be substituted depending on what food you make.

There are many grades and categories of flour, different flours have corresponding uses, and flour must be selected well to make food, and there is a lot of knowledge here!

Ingredients: 300 grams of low-gluten flour.

70 grams of white sugar.

3 grams of yeast powder to taste.

1 egg.

60 grams of whipping cream to taste.

90 grams of water to taste.

25 grams of butter to taste.

Low-flour can also be used to make bread - low-flour toast method.

1.Once the dough is smooth, add butter, knead the dough again until the film stretches out, and then allow the dough to rise to twice its size.

2.Remove the dough, divide it into 3 equal sized pieces, and roll them out for the first time.

3.After 10 minutes of proofing, roll out the rolls separately again.

4.Place the rolls in the toast box.

5.I put the toast box in the oven at a low temperature of 40 degrees Celsius and fermented again, and I used it for about 2 hours.

6.Bake in the oven at 170 degrees for 30 minutes.

Nutty buns.

Raw material. 500 grams of wheat rich flour, 150 grams of flour fertilizer, 25 grams of sunflower seeds, 25 grams of walnuts, 25 grams of peanuts (fried), 25 grams of almonds, 150 grams of eggs, 50 grams of butter, 1 gram of vanilla extract, 100 grams of sugar.

Method. 1.Put sunflower seeds, walnuts, peanuts and almonds into the oven and cook, remove and chop;

2.Put the flour fat, eggs, sugar, butter, vanilla extract and an appropriate amount of water into the basin evenly;

3.Put in the flour and form a dough with suitable softness and firmness, cover with a wet towel, and put it in a warm place to rise;

4.Sprinkle a little flour on the board, mix the dough into the nuts and knead thoroughly;

5.Make small bread crumbs weighing 50 grams each;

6.Brush the inside of the baking tray with butter and arrange in the bread crust;

7.Brush with egg wash and bake in the oven for about 30 minutes before serving.

Angel Cake. Raw material.

a.Egg white: 493 grams, cream of tartar 5 grams, caster sugar: 295 grams, salt 5 grams, bLemon juice 30g cake flour 172g.

Method. 1.The egg white, cream of tartar and salt in ingredient A are put into a mixing tank and stirred at high speed.

2.When there are many large bubbles in the egg white, add about half of the caster sugar in the ingredients.

3.Continue to beat until the bubbles of the egg whites become fine, add the remaining caster sugar in the ingredients, and continue to beat.

4.Beat until the egg liquid volume becomes larger, the color becomes white, and there are obvious lines, turn to medium speed and continue to mix until the egg whites are wet foaming close to dry foaming, and when pulled up with a rubber spatula, the tip egg whites droop but do not drip.

5.Add lemon juice to the mixing cylinder of method 4 and continue to mix well.

6.The low-gluten flour is sieved twice, added to the mixing cylinder of method 5 and mixed well to form a batter.

7.Take 2 8-inch hollow baking tins, pour the batter from method 6 into the cake baking tin, and smooth the surface.

8.Put the finished cake baking tin into the oven, bake on the top heat 180 and 160 on the lower heat, and bake for about 10 15 minutes, the cake in the oven will expand and color, which means that the cake body is close to the state of baking.

9.Continue to bake for about 15 20 minutes, the size of the cake will gradually decrease, and there will be fine wrinkles around the surface of the cake, then you can open the oven and pat the surface of the cake body, if it is fluffy and elastic, it means that the cake has been baked; Otherwise, continue to bake until cooked. Take out the baked cake and let it cool immediately to prevent the cake from shrinking when it is cold.

Once the cake has cooled completely, use your hands to quickly press down on the cake body along the edge and hollow of the tin to detach the cake from the mold. Remove the angel cake from the baking mold.

Cakes, flour to make cakes and bread can also be done, as long as you use the right method.

Ingredients: raw eggs, milk, chocolate, unsalted butter, caster sugar (sold in stores).

1. Pour the unsalted butter into a bowl first, then add caster sugar, and stir well (note: caster sugar and unsalted butter have a similar proportion, don't be too thin).

2.Beat the unsalted butter into the whitening, add the raw eggs, and stir well.

Two raw eggs are fine, no need to divide the egg greens and protein, and the electric whisk can be replaced with three wooden chopsticks).

3.Then add milk, add a small amount of filial piety powder, and stir it into a batter (filial piety powder can be added without adding, it is very easy to foam when added, and it is definitely no problem if you don't use it, and you will beat it carefully for a while).

4.Cut the chocolate into small pieces and pour in the batter.

5.Put the batter into a small utensil, don't pour too full, it is very easy to swell, put it in the wok and bake it over low heat for 5 minutes, if there is no wok, put it in the microwave for 3-4 minutes (the utensils and the pot must be smeared with some oil, otherwise it will be stained).