If you want to bake rusks crispier and sweeter, how should you bake them?

Put the ingredients you want to make bread in a bowl and mix well, knead the dough and cut into cubes. Put it in a baking tray and brush it with oil, and heat it at 170 degrees for 15 minutes. Ingredients:

Flour excipients: yeast, corn oil, milk, sugar, salt. Low-gluten flour with a protein content of less than or equal to 9%, and is generally used to make cakes, biscuits, pastries, etc., and has a soft texture.

The dough softened by low-gluten flour is less elastic and has small and uniform pores.

When the dough is rubbed or pressed vigorously, either by hand or in a bread machine, some gluten will appear. The dough expands when it is heated and these tendons are the tissues that support the dough, leaving many pores in them. The more tendons, the denser the stomata.

The more delicate the internal structure of the bread, add 1 gram of yeast to 60 grams of water and stir and mix evenly, add 60 grams of high-gluten flour, this dough has a lot of moisture, very sticky, no need to knead it by hand, directly use chopsticks to stir and mix the dough evenly, wrap it in plastic wrap, put it in the refrigerator for one night, or ferment at room temperature for about 3 hours.

You can also add butter and other oils to add flavor to the bread during the kneading process. Oil ingredients are generally added when the bread is kneaded to a little malleability, otherwise it will affect the dough gluten. Bread is baked food made of wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. as auxiliary materials, mixed with water, and processed into a dough through the processes of segmentation, forming, proofing, baking, and cooling.

400 grams of high-gluten flour, 4 grams of high-sugar resistant yeast powder, 3 grams of salt, 200 grams of water, 150 grams of purple potato puree, appropriate amount of raisins.

The bread is not soft enough, generally because of three reasons, one is because the dough is not kneaded well, the second is because the fermentation is not enough, and the third is because the water evaporates too much due to baking for too long. If you want the bread to be softer, you should first have enough water, the more water the bread will be softer, and you should also pay attention to cover the plastic wrap when fermenting or flacciding to prevent the skin from drying out. Soft bread is usually made from sweet dough.

Start the bread maker kneading program and knead the dough for 30 minutes.

Butter, whipped cream, white sugar, eggs are all 1:1, butter whipped cream and white sugar are heated to seventy or eighty degrees first, when it is cold, add eggs to stir evenly, throw the bread slices into it, roll it around, take it out and put it on the baking sheet, bake it in the oven at 110 degrees for 1-2 hours, and you can turn over the bread slices in the middle and bake them. When the bread slices are golden brown and fragrant, they are ready to bake.

Add sugar, honey and whipped cream to the butter and stir well, spread evenly on the bread, bake in the oven at 180 degrees for about 20 minutes.

It can be slow-baked over low heat, which will toast the bread to a fragrant flavor and baked crispy.

Hello, how do you fry rusks more crispy and sweet? First, you can buy bread or toast slices from the supermarket, second, cut them into small slices and place them on a baking sheet in the oven, third, bake them slowly for five minutes on low heat, then taste them and see how they are baked, and bake them step by step, you can bake crispy and sweet rusks, thank you. Butter bread, butter bread or marinated bread, when the bread is baked, it is easier to bake crispy because of the oil.

Step 1

Cut the bread into strips about 1-2 cm wide, put greased paper in a baking tray and put the cut on the yard