Who knows how bread is made, how bread is made

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 in the microwave, heat for 30 seconds, then remove and put on a sprinkled flour case.

Microwave to make bread.

Ingredients: 100 grams of flour, 5 grams of dry leavened powder, 30 grams of sugar, 45 grams of butter, 1 tablespoon of milk, a few drops of cream flavor.

1: First of all, mix the eggs with the sugar and use a whisk to make the foam feel heavy.

2) Add the flour, baking powder, butter (microwave and melt), milk and cream together and stir vigorously.

3: Pour the batter into a container (rub it with butter so it doesn't stick to the bottom).

Smooth it out, then gently cover it with plastic wrap and heat it in the microwave, piercing it with a bamboo skewer from time to time.

Until there is no more liquid on the skewers, it means that it has been baked.

4: Take out the baked cake and garnish it with whipped cream and fruit to your liking.

Knead with some wheat flour and a little water. Put some baking powder, let it sit overnight, add a small amount of sugar and put it in the microwave.

The bread maker is very easy to use, ingredients: 220ml fresh milk, 1 egg, 2 tablespoons of oil, half a teaspoon of salt, 3 tablespoons of sugar, 2 and a half cups of flour, and finally put 1 teaspoon of Angel yeast powder, (the spoon and cup are equipped with the bread machine) to make it have the taste of old-fashioned bread.

1.Dry yeast.

1 tablespoon. 1 egg with 150 ml (150 g) of warm water.

60 grams of butter.

60 grams of sugar (more can be added depending on preference).

1 2 tsp salt.

250 grams of cake flour.

50 g cake flour.

18 grams of milk powder.

Yeast dissolves in warm water; Add sugar to the butter, beat the salt until the hair is loose (stir well, the color is white), add the eggs, beat, mix well, add yeast water and mix well.

3.Mix together the flour, milk powder with the mixture in "2".

4.Since there is a lot of moisture, because the dough is particularly sticky, use a rolling pin to stir.

It's very laborious. Stir and stir until the dough is smooth.

5.Put in a warm and moist place and basically ferment for about 1 hour.

Occasionally put it in the microwave oven, and put a bowl of boiling water in it, and it will ferment in about 40 minutes), and it will ferment to about twice the size.

6.Gently press the fermented dough down with your hands to expel the gas inside.

7.Ferment again for about half an hour, remove and sort out the desired bread shape according to your preference.

8.Grease a baking sheet with a layer of butter or pat with tin foil.

The dough is placed on a baking tray for final fermentation.

In about half an hour, the dough is finished rising.

Preheat the oven to 180 degrees and heat it for about 23 minutes (adjust the heat according to the color of the skin for the last few minutes).

The bread is prepared as follows:

Ingredients: 400 grams of bread flour, 2 eggs, pumpkin, sweet potato, bean paste, 4 grams of yeast, 40 grams of sugar, 250 ml of milk.

1. Cut pumpkin and sweet potatoes into thin slices respectively, the purpose is to steam quickly, put them in a steamer and boil, turn to medium heat and steam for 15 minutes, and then take them out and grind them into puree for later use.

Beat 2 eggs into the gram of high-gluten flour, then add 4 grams of yeast, 40 grams of sugar (sugar can be appropriately increased or decreased according to personal taste), and then divide a small amount into a small number of times with 250 grams of warm milk and noodles, stir the noodles into a flocculent shape and then knead into a dough, the surface of the dough is smeared with a layer of corn oil, and then covered with plastic wrap and put in a warm place to rise to twice the size.

3. Knead the fermented dough again, drain the gas inside, and then divide it into 9 equal parts, knead each part round, put it in an oiled bowl and continue to rise for 20 minutes.

4. After proofing, roll each piece into a thin cake, take the bottom or flat plate of a cake mold, brush a layer of vegetable oil on the bottom of the mold to prevent sticking, and then spread the rolled crust on it, and evenly smear a layer of sweet potato puree on the crust.

5. Then spread a layer of pie crust, then a layer of bean paste, then a layer of pie crust, then a layer of pumpkin puree, and then a layer of pie crust, and so on, spread the 9 pie crusts one by one, the last layer should not be wiped with anything, the bottom layer should be rolled out a little larger, and then wrapped along the circle with the bottom layer of pie crust.

6. Take a round bottle cap and press a small circle in the middle, then divide it into 8 equal parts along the edge of the small circle with a knife, cut it outward with a knife, and then pinch the two parts with both hands and turn them outward, so that the bean paste, pumpkin puree, and sweet potato puree in the middle are exposed.

7. Brush another layer of egg yolk liquid on it, the more the egg yolk liquid is brushed, the more yellow the color is, the more beautiful it is, sprinkle with an appropriate amount of desiccated coconut, and then put it in the steamer without **, and let it rise for 10 minutes for the second time.

After a few minutes, turn on the high heat and steam for 30 minutes, turn off the heat and continue to simmer for 5 minutes, after steaming, brush a layer of honey on top of the bread, and the brushed, sweet and fluffy colored bread is ready.

Ingredients: 300 grams of high-gluten flour; milk 120 g; 60 grams of egg mixture; 40 grams of corn oil; 20 g of cheese; 30 grams of sugar; 3 grams of high-sugar resistant yeast powder; salt 3 g; Brush the surface with a little egg liquid; Appropriate amount of white kidney bean paste.

Method: 1. First put the egg liquid, milk, corn oil, cheese, sugar and salt diagonally in the bread bucket, then put the flour in, dig a hole, put the yeast in, and then cover it with flour.

2. Use and bread machine and half an hour.

3. Then seal it with plastic wrap and wait until it is twice as large as it ferments.

3. Knead in a bread maker for another 5 minutes to expel the air from the dough.

4. After exhausting, let it sit for 5 minutes, roll it out into a rectangle, and spread a thick bean paste on two-thirds of the way.

5. Fold the blank part to the middle, then fold the other side to the middle to form a rectangle, and then fold the dough on both sides to the middle to form a square.

6. Roll out a rectangle with a rolling pin, draw two knives, and turn it into a braid.

7. Then put it in the toast box and close the lid.

8. Prepare a bowl of hot water in the oven, put it in the toast box, and let it ferment for eight minutes.

9. Then take it out, brush it with egg wash, preheat the oven for 5 minutes, then bake at 180 degrees for 40 minutes.

10. Finally, take it out, remove the mold, let it cool, and then you can put it in the fresh-keeping bag, and it is best to eat it within three days.

Coconut-flavored bread. Ingredients: 500g high-gluten noodles, 70g yellow cream, 20g milk powder. Excipients: 100g caster sugar, 5g salt, 50g eggs, 200ml water, 8g yeast, 30g shredded coconut, salad dressing. Steps:

1. Pour the caster sugar and water into a bowl and stir until the sugar melts. Pour the high-gluten flour and yeast milk powder into a basin, then make a nest in the middle, pour sugar water into the nest, and stir it well.

2. Add eggs and stir well, then pour in yellow milk to stir well, finally add a small amount of salt, knead into a dough, cover with a damp cloth, and let stand for 10 minutes.

3. After the dough is woken up, divide the dough into small dough of about the same size, then knead the small dough into small round balls, put the dough into a baking tray and let it rise for 90 minutes.

4. Pour the shredded coconut and salad dressing into a container and mix well to make shredded coconut sauce. Put it in a piping bag and squeeze it on top of the dough.

5. Preheat the oven, bake at 190 degrees for 15 minutes, take out the baking tray from the oven after baking, and let it cool before serving.

Ingredients: 220 grams of high-gluten flour (medium-sized dough), 30 grams of sugar, 80 grams of low-gluten flour (medium-sized dough), 280 grams of milk (medium-sized dough), 6 grams of yeast (medium-sized dough), 80 grams of sugar (main dough), 80 grams of low-gluten flour (main dough), 55 grams of butter (main dough), 50 grams of condensed milk (main dough), 2 grams of refined salt, 1 egg.

Cooking steps:1First pour all the ingredients in the middle dough into the basin, and then mix it into a dough, no need to knead it smooth, the liquid and flour can be stirred well, put it in a warm place to rise for an hour, and put it in the fermentation box if there is a fermentation box.

2.After the fermented medium dough, mix it with the ingredients in the main dough except butter, and then mix it into a dough for 20 minutes with a bread machine. Mix the dough, add the softened butter, continue and 20 minutes so that the butter is all kneaded into the dough.

3.The dough can be pulled lightly to come out with such a glove film, which means that the dough is very malleable, and the bread baked from such dough will be very delicious.

4.The good dough does not need to be fermented, it is directly shaped, divided into a small agent of about 92 grams, a total of 12, this amount is exactly the amount of a plate of 28 * 28 gold plates, and now the temperature is very high, and the operation must be faster, because the dough will ferment in this process.

5.Take an agent, roll it out into a long tongue, then roll it up from one side and roll it into long strips.

6.Then twist it together and fold it in half, the technique is like twisting a twist.

7.Pinch both ends, then pull through the middle and let the finished bread crust rise for an hour.

8.This is a good state of fermentation, must be fermented in place, baking will be big, the oven up and down the fire 160 degrees for 30 minutes, each oven will have a temperature difference, according to the temper of their own oven to set the temperature.

9.The baked bread is baked and shaken, then brushed with butter, cooled and bagged, and tasted and textured better when the oil returns the next day.

Cooking Tips:

1. When mixing the yeast, mix well, it is best to put it directly in the basin and stir it with chopsticks, which is more convenient than a bread machine. 2. The baking tray must be oiled and powdered, so that the bread is easier to demold when it comes out of the oven. 3. After the bread is baked, let it cool thoroughly, and store it at room temperature in a sealed box, so that it can fully soften and return to oil, and the next day it will be in the best condition.

4. If the yeast head is fermented with a basin or changed to a bread machine to knead and ferment, the effect is not bad at all. In this way, it is very trouble-free, not only does not need to change the fermentation vessel, but also avoids the waste of sticky noodles caused by fermentation in a basin. 5. It is to brush the butter after baking, which is relatively bright, if the family does not like too much butter, it is changed to egg wash, although the sales are different, but the oil can be less erect, so it is also okay.

6. Please adjust the temperature and burial time according to your own oven. Do you like old-fashioned bread?

from, network.

Here's how to make bread, which I've seen on the Internet before. To give you a ** you can take a look inside. There are several types of bread that can be slowed down!

Ingredients: Dough Ingredients:

300 grams of cake flour.

Instant soluble yeast 6 g.

3 grams of salt 75 grams of caster sugar.

15 grams of cream.

60 grams of whole eggs.

12 grams of milk powder.

water 115 grams.

Biscuit batter: 60 grams of cake flour.

20 grams of caster sugar.

60 grams of cream.

60 grams of whole eggs.

Filling: Salt cream to taste.

Ingredients: Spices:

Seasoning: Tools Preparation: Oven.

Category: Desserts.

Flavor Cuisine:

Method: Bread body practice disturbs blindness:

1.In the dough ingredients, mix the ingredients other than the cream until smooth and elastic, then add the cream and mix until the dough has a film that is not easy to break.

2.Put it in a steel basin for basic fermentation, until the dough is twice as large, and the poke hole does not rebound or retract.

3.Divide the leavened dough into 45g portions and let it sit at room temperature for 20 minutes.

4.The dough is rolled into a long tongue shape, rolled into an olive shape, and gently rolled to fine the dough.

5.Place the shaped bread steaks in a baking tray and rise until they are twice as large.

Cookie skin preparation:

1.Beat the cream and add sugar to beat it to form a feather.

2.Add the whole egg wash several times and beat.

3.Add the sifted powder and mix evenly, and put the batter into a piping bag for later use.

Bread Preparation:1Squeeze the cookie batter out of the streaks on the leavened dough.

2.After preheating the oven at 160 degrees, bake for 12-15 minutes until the surface is golden brown.

3.After cooling, cut in half, thinly slice the refrigerated salted cream and add it to the bread.