Where can I learn to make soft European bread?

You can learn how to make bread at our school!Bread course content: Learn to prepare various breads, pastries and dough recipes;Learn to control the fermentation and baking of bread and pastries.

Types of bread: sesame bread, olive bread, caterpillar bread, pineapple bread, bean paste bread, coconut bread, ham bread, doughnuts, Mexican bread, Italian pizza, bamboo charcoal bread, honey bean bread, banana snow mountain, salty toast, etc. If you want to learn something, let's take a look!

It is best to choose a formal school to learn baking, and when choosing a school, it is best to visit the school yourself to see the school environment, facilities, equipment, and teacher level. To learn technology, the school's hardware must be excellent, only when there are more operations, practice makes perfect, and natural technology will be learned. The focus is on the teaching and learning mode, and the practical courses are not too much, and the technical school focuses on more hands-on exercises, and the theoretical knowledge must also keep up.

If you only talk about theoretical knowledge every day, you can't learn anything, the best thing is to combine practice and theory, and you can know more about it.

If you want to learn how to make soft European bread, you can go to the bakery. Usually there are bread makers who teach how to make bread.

Hello, you can go to that bakery, please call the master or check it on the Internet, follow the steps, and slowly learn to do it yourself, but it is generally better to follow the master!

Can you learn to make soft European bread?For this question, you should go to the Internet to search, all kinds of schools on the Internet make all kinds of bread, you can also go to the local YouTube department to consult, they will also tell where to go to make bread, just ask.

You can learn it at a bakery, and you can learn it at a bakery class.

To learn soft European bread, you must go to a professional, regular, and long-term brand school.

That's how you can learn a lot.

You can consider us here.

Hello, cake shops, bakeries in general can learn these cakes, bread and the like, you can go there as an apprentice.

You can go to the bakery school system or work as an apprentice in a pastry shop.

In **, you can learn to make this kind of bread, if you want to make bread, it is in the bakery here or the kind of school that specializes in learning bread.

Then you'll have to go to a bakery school. There are also many such schools.

It's a professional and regular school, it's still very good.

West pastry has become a new choice for young Chinese consumers to advocate fashion and leisure to relieve stress, and has a huge market development space. And from.

Residents of first- and second-tier cities are gradually moving towards.

Third- and fourth-tier cities and rural markets are penetrated and have broad development prospects. Moreover, the working environment of West Point is relatively clean and bright, and the work content is more relaxed and interesting.

The core courses of our pastry major: basic skills of decorating and baking, whole European cake, Korean decorating, pottery cake, biscuit cake, all kinds of soft, European bread, fondant candy, French dessert, hot and cold drinks, bartending, Chinese pastry, Western simple meal, market hot products, etc. Cultivate professionals who are proficient in pastry production and management, and have the ability to open stores independently.

Of all things in the world, only food and love cannot be disappointed

The pastry major of our college has a special variety of bread baking courses, such as Internet celebrity bread and soft European bread.

Our school has it! We are a copy formal, professional, large-scale training school. Students can go on field trips and learn after being satisfied.

One-to-many teaching. On-site practical operation, support to open a store, so that you can really learn the technology, the real success of the boss.

Choosing a good school depends on the following aspects.

1) Whether the school's qualifications are very good.

2) The teaching equipment and teachers are not very good.

3) Whether the teacher is very experienced and whether there are famous teachers.

4) Whether the teaching content is based on practical or theoretical aspects.

5) Where will you be employed in the future?

You can learn how to make soft European bread at a pastry school or an apprentice at a cake shop. It's more convenient to study nearby, and you can go to your local area.

Even people with no baking experience can learn to make soft European bread. Here are a few simple ways to do it:

01. Whole wheat European bread.

First prepare 300 grams of whole wheat flour, pour in 3 grams of yeast, add a little salt, beat an egg, mix 150 ml of warm milk, prepare 70 grams of glutinous rice flour and 20 grams of cornstarch mixture, and then pour in 50 ml of milk and stir together. Knead the whole wheat flour into a smooth dough, cover with plastic wrap and let rise for 20 minutes. Peel and cut the sweet potato into pieces, cut the pumpkin into pieces, put it in the pot and steam it for 20 minutes, then mash the steamed sweet potato pumpkin and the red beans cooked in advance, and then divide the proofed dough into small dough of uniform size, roll it into thin slices, then wrap the sweet potatoes and pumpkin into thin skins, wrap them into a dough and place them for about 10 minutes, preheat the oven at 180 degrees for 5 minutes, and then put the proofed dough into the oven and bake at 190 degrees for 20 minutes.

The whole wheat bread is made. In traditional Chinese medicine, it has the effects of invigorating blood and nourishing qi. <>

02. Mochi European bag.

First of all, prepare 50 grams of glutinous rice flour and 15 grams of sticky rice flour. Stir the glutinous rice flour and sticky rice flour with live water until there are no particles and sieve, steam them in the pot, then take them out and let them cool, and then stir clockwise until they are drawn, then take a piece of glutinous rice dough and put it on the bread crust, clean and cut the purple potatoes into pieces, after steaming in the pot, wrap the purple potatoes in the glutinous rice balls, put them in the oven at 190 degrees for 20 minutes, and then they can be eaten out of the pot. <>

03. Fruit fiber soft European bag.

First of all, prepare an appropriate amount of dried cranberries, blackcurrants, dried apricots, raisins, and other dried fruits. Prepare 500 grams of French flour, put in 15 grams of yeast, a small amount of sugar, salt, add an appropriate amount of water, stir until there is no dry powder, then quickly stir into a gluten film, pull a small piece of dough, tear it open to determine whether it becomes a gluten film, then add 25 grams of butter, continue to stir evenly, leave to ferment for about 30 minutes, take out the bubbles, and then divide into small agents of uniform size, roll them into a circle and cover them with plastic wrap, continue to ferment for about 20 minutes, put the small agents on the cutting board, sprinkle a little flour, Gently press the exhaust with your hands, then put the prepared dried fruit into a small agent, fold it in half from the top to the middle, then fold it left and right to the middle, and then fold it from the top to the bottom, and close the mouth tightly. Make a small oval European bread, put the European bread in the oven, continue to ferment for about 40 minutes, after the fermentation is completed, sieve some high-gluten flour on the surface, change it into a cross with a knife, squeeze a little softened butter, the oven is on fire at 225 degrees, the lower fire is 180 degrees, and it is baked for about 15 minutes, and then you can take it out and eat.

Of course, the practice of soft European packaging is very simple; If you have no baking experience, you can also buy a bread maker, 200 grams of high-gluten flour, 40 grams of sugar, an egg, add a little salt, a little yeast, throw it into the bread machine, stir well, form a halo smooth dough and then send it to a large container for fermentation, then divide it into 6 portions, put it in the oven, and bake at 170 degrees for about 20 minutes.

Yes, but there will be various difficulties in the middle, and the learning process is more difficult. You should prepare the equipment, understand the skills of production, pay attention to the proportion of ingredients, pay attention to the learning of recipes, understand specific practices, and pay attention to the preparation of baked ingredients, these practices are to be understood and relatively simple.

Can people with no baking experience learn soft European bread? It is recommended to study it, and it is very good to study in a technical school for West Point now, and the duration of West Point study generally ranges from a few months to two or three years, depending on what you want to learn. Depending on the length of time, the tuition fee will naturally vary.

At present, the development of the pastry industry is getting faster and faster, and the demand for pastry desserts and cakes will be greater and greater in the future, and the development prospects are very considerable, and the pastry is simple to learn without any threshold, easy to work, comfortable and clean environment, whether it is employment or entrepreneurship, it is a very good choice. But be sure to choose a good and well-known school to study.

The process of making this bread is very simple, and it doesn't require much experience, so novices can make it too. You can mix the dough first, then add a small amount of butter, then add some cheese, then put it in a warm place to rise, wait until the fermentation is complete, and then put it in the oven to bake.

It is more difficult, and the simple way is to buy semi-finished products and bake them directly in the oven, which is relatively simple.

1. Ingredients: 500 grams of rye flour t85, 500 grams of t170, 900 grams of water (need to be heated to 65C), 22 grams of salt, 400 grams of medium dough, 400 grams of solid fermentation.

2. Whipping: Put the rye flour, water (65C) and salt into the mixing tank and stir for about 1 minute to mix the ingredients, and when it reaches about 45C, add the medium dough and fermented seeds, stir for 5 minutes with 1st gear and 1 minute with 2nd gear. Use a spatula to stir up from the bottom of the mixing tank, continue to put it into the mixing tank, and use the 1st speed to mix the dough evenly and simplify it.

3. Basic fermentation: take it out, put it in the turnover box, stick water on your hands, and flatten the surface of the dough slightly by hand. Place at room temperature and let rise for 90 minutes.

5. Shaping: put the dough in the fermentation basket upside down on the fermented cloth sprinkled with flour, quickly put away the dough around the dough, gently knead the round, be careful not to tear the dough and talk about the tomato, put the dough into the fermentation basket with the round side facing up, and the interface is facing down.

6. Relax at room temperature for 20 minutes.

7. Baking: Put it in the open hearth, sprinkle the surface with traditional T65 flour, spray - steam after the door is opened and before it is closed, and bake at 250C for 70 minutes. (After the bread is colored, set the oven temperature to 220C and continue baking).

Ingredients: 200g gluten flour, 30g whole egg, 25g butter, 35g caster sugar

Excipients: appropriate amount of strawberry, appropriate amount of mango, appropriate amount of custard sauce, 2g of salt, 5ml of yeast, 90g of water.

Preparation of creamy fruit reticulated bread.

1. Put all ingredients in the bread machine.

2. Knead the dough and knead it until the expansion stage (glove film) can pull out the film.

3. Ferment at room temperature to double the size.

4. Exhaust the fermented dough, divide it into 6 parts, knead it into a small round dough, and relax for 15 minutes.

5. Take a dough and roll it out with a rolling pin to form an oval shape.

6. Roll up the oval from top to bottom.

7. When rolling, the two sides are slightly retracted inward, and rolled into an olive shape with a thin middle drum at both ends.

8. After rolling, tighten it, put it into a baking tray lined with tin foil or tarpaulin face down, and let it ferment for a second time until the dough becomes twice as large.

9. Brush a layer of whole egg liquid on the surface, put the custard sauce into the piping bag, cut a hole in the piping bag, and squeeze out the reticulation on the dough.

10. Preheat the oven and bake at 175°C for 15 minutes until the surface is golden brown. After baking and cooling, cut the bread vertically in the middle (the bottom is not cut).

11. Beat some whipping cream and squeeze it into the middle incision with a piping bag.

12. Sprinkle diced strawberries and mango cubes on top of the cream.

1.Make the liquid one day in advance: Mix the liquid material well.

In winter, if the water temperature is too low, you can mix it with warm water to make the dough temperature about 25 degrees. Ferment at room temperature at 25 degrees for 2 3 hours, and then refrigerate for one night to make the liquid one day in advance: the liquid seed material is stirred well.

In winter, if the water temperature is too low, you can mix it with warm water to make the dough temperature about 25 degrees. Ferment at room temperature at 25 degrees for 2 to 3 hours, then refrigerate overnight.

2.Make the blanching a day in advance: Stir the blanching material well. Let cool and seal and refrigerate overnight for 2Make the blanching a day in advance: Stir the blanching material well. Let cool and refrigerate overnight.

3.Noodle: Put dry materials first, then liquid materials, salt and butter after the tendons, and then put grapes and other auxiliary materials.

After the dough is formed, it is arranged into a square lid and the film is relaxed for 40 minutes.

4.Faceted 180g a 4Faceted 180g a 5Roll and relax for 30 minutes5Roll and relax for 30 minutes 6Take the dough and flatten it for exhaust 6Take the dough and drain it flat.

7.Arrange into a circle. Fold in half and then fold in half to knead the circle.

8.Bottom closing.

9.Sift the flour evenly above the leavening basket.

10.Put it in the fermentation basket and close it and rush it on.

11.It can also be arranged into an olive shape according to the hot dog dough method.

12.Proofing for 40 to 60 min to 2 times the original volume.

13.Sprinkle with flour and scratch the lines.

14.When the bread in the leavening basket is taken out, it is turned over and flushed down. Can be crossed 15into the oven. 240 220 degrees for 15 minutes.

16.Steam. You can bake for 10 minutes first, observe the color and add time.

European bread is characterized by low sugar, low oil, low fat and high fiber, and pays attention to the natural aroma of grains!