If ordinary 28*28cm baking tray FB101kloc-0/is used, the formula can be halved.
material
Gaofen 340 g
Low powder 70g
Yeast 6g
Salt 5g
Whole egg liquid100g
76 grams of fine sugar
Milk powder 20g
Milk+water160g
Butter 18g
Bottom inclination
A little white sesame
20 grams of fine sugar
Appropriate amount of corn oil
A little butter
Honey: water 1: 1.
Proper amount of white sesame
The method of honey crispy steamed stuffed bun
1 Prepare the required materials first.
Except butter and salt, put the ingredients of the main dough into the chef's machine and beat it into a smooth dough. Then add butter and salt and continue stirring until the dough is in a film state.
Cover the beaten dough with plastic wrap and ferment for one hour.
4. Ferment the dough for about 2-2.5 times, then take it out and knead it evenly and exhaust it. Divide into 10 portions and knead for 15 minutes. 5 Pour proper amount of cooking oil into the baking tray.
6 Mix proper amount of white sesame seeds with fine sugar.
7 Take the loose dough, which is long.
8 Roll up from top to bottom
9 cut the dough roll from the middle and split it in two.
10 The bottom of the cut dough roll is covered with sesame seeds and fine sugar.
1 1 Put the flour rolls in a baking tray neatly after dipping, and put them in a warm and humid place for basic fermentation.
Bread 12 is twice as big. Sprinkle a little butter particles 13 on the gap, put it in a preheated oven, and bake at 150℃ and 200℃ for 20 minutes.
14 Mix honey and water evenly.
15 Brush the baked bread, evenly brush it with honey water 16, and sprinkle a proper amount of cooked white sesame seeds.
17 Look at the sweet and crisp bottom of bread.
18 Look at the texture of bread, it's super soft ~
19 back-up demoulding, and you can eat it when it is cold!
Task (1) Prepare a small meal package
1, raw materials
High gluten bread flour 1000g, sugar 200g, yeast 12g, bread improver 3g, milk powder 40g, eggs 80g, water 500g, butter 80g, salt 10g, salad oil 100g.
2, the operation process
(1) Pour the high-gluten bread flour, sugar, yeast, bread improver and milk powder into the basin according to the amount, and stir evenly.
(2) Add eggs and stir well.
(3) Add water several times until the dough hardness is moderate.
(4) After the flour is caked, add butter and salt, and continue to stir until the dough gluten swells and the dough is smooth.
(5) Dip a little salad oil on the clean operating table, take out the whipped sweet bread dough and let it stand for use.
3. Process flow
(1) Dough segmentation: Divide the static sweet bread dough into 25g-sized dough, and the size will be even when it is segmented.
(2) Round forming: Round the divided dough, and coat white sesame seeds on the top of the dough.
(3) Loading and proofing:
A. Put the kneaded dough of white sesame seeds into an oiled baking tray at a certain distance, with 40 pieces each.
B. Starting box: temperature (36℃) and humidity (70-80%).
C, putting the baking tray of the bread to be proofed into the proofing box for proofing.
D. Method for checking whether bread is fully proofed:
A. Look at the volume of bread (65438+ 0.5-2 times more than the original); B. Gently press the bread surface with your hands to make it concave. If the bread is restored to its original state, it will not wake up; Otherwise, it will wake up.
(4) Baking: fire at 220℃ and fire at 200℃. After reaching the set temperature, bake the bread in the oven for 12 minutes to 15 minutes, then bake until it is golden yellow, and take it out.
Materials required:
400g of wheat gluten, 8g of yeast, 40g of butter, 200g of warm water, 20g of milk powder, 6g of salt, 50g of sugar and 40g of egg liquid.
Practice steps:
1 Put flour, yeast, sugar, salt and milk powder into a container and dig a hole in the middle of the flour.
Pour in warm water and eggs.
3 then stir into flour wadding, and then mix the flour.
When the surface is smooth, add diced butter, and then knead the dough to the swelling stage. In fact, I don't know what the expansion stage is, and I haven't seen the legendary glove piece.
After kneading the dough, I will put the dough in a pot, cover it with plastic wrap and ferment for 60 minutes. Of course, this time will depend on the ambient temperature at that time. When the dough is twice as big, I will take it out and vent it, and then cover it with plastic wrap for fermentation. After repeated fermentation for 3 times, the noodles are ready.
6 Then, the fermented dough is vented and kneaded, and relaxed for 65,438+00 minutes, and then divided into fifteen or six pieces with uniform size.
7. Knead the dough into a stick with a big head and a small head, then roll it into a triangle, roll the big end to the small end, make a bread roll, and put it in a baking tray for fermentation for 30 minutes.
8 When the volume increases again 1.5 to 2 times, brush the surface with egg liquid.
9 Preheat the oven at 200 degrees, bake for 13 minutes, and take it out after the surface is evenly colored.
Delicious croissants have come out. This buttered bread is rich in flavor and soft as cream. It is a classic of soft bread and worth a try.
sweet buns
food
500 grams of high gluten flour
70 grams of butter
20g milk powder
100g fine sugar
5 grams of salt
1 egg
200 ml of water
8 grams of yeast
20g red bean stuffing
Appropriate amount of honey
1 tool: scraper and agitator.
1 rolling pin
1 piece of plastic wrap
1 a brush and a knife.
1 oven
1 Pour the fine sugar and water into a container and stir until the fine sugar is dissolved.
Pour the high-gluten flour, yeast and milk powder on the counter and open the nest with a scraper.
3 Pour in the prepared sugar water.
4. The raw materials are evenly mixed and pressed and molded.
5 add eggs.
6 Mix the materials evenly.
7 Knead into dough.
8 flatten the dough slightly and pour in the yellow cream.
9 Knead well.
10 Add a proper amount of salt.
1 1 Knead into a smooth dough.
12 Wrap the dough with plastic wrap and let it stand 10 minute.
13 Divide the dough into 60g pieces.
14 Knead the dough into balls.
15 Roll the dough into long strips with a rolling pin.
16 with red bean stuffing in the middle.
17 evenly cut small holes on both sides with a knife.
18 put one end on the red bean stuffing.
19 cover the small strips on both sides with red bean stuffing alternately.
When there are two pieces left, cover the other end with a patch.
2 1 slowly cover the remaining two strips in a staggered way to make the red bean bread strips green.
Put 22 into the baking pan and let it ferment for 90 minutes.
23 Put the baking tray in the oven and bake at 190℃ and 190℃ 15 minutes until cooked.
Take the baking tray out of the oven.
25 Put the baked red bean bread strips into the plate.
26 brush the right amount of honey.
If you have flour at home, you can make bread, which is simpler and more delicious than cake. Beginners succeed as soon as they do it! Today I'm sharing super practical skills. I am tutoring you to steam bread, which is more delicious than the bread bought in the bakery. I mainly share three key points with you. These three points are done, and you can also make fluffy and soft bread. Like a friend to collect it first, about steamed bread and steamed cake, many people think it is very simple, and there are various failures in actual operation. Did you succeed? Today we will focus on how to steam bread, which is more delicious than bought bread.
This is my real shot of steamed bread. Does it look like toast? Isn't this painting attractive? I didn't pinch the glove film. I don't think the glove film is necessarily proportional to the finished product. In other words, many people pinch the glove film, but they don't draw it after steaming. Have you ever had such an experience? It is estimated that 99% people think it is baked, but it is really steamed. The trick is simple. I will share it with you. As long as you follow my steps, you will succeed.
Put three eggs into a bowl, (190g or so, you can change eggs into milk if you don't like them, and the amount is a little less) 50g of white sugar (the amount of white sugar can be increased or decreased appropriately, and I think this sweetness is enough). If you don't weigh it at home, you can use paper cups to measure it. About half a cup of disposable paper cup, add 5g yeast and stir well, add 280g high-gluten flour, about 3 cups, and stir well. I use corn oil (because it has no taste), mix dough (the dough can be soft or hard, and I have tried hard dough, and the soft dough is not easy for beginners to operate), and then rub it like clothes. It was particularly sticky at first, and the chopping board was oiled until it didn't touch the chopping board. Just wipe off the glove film. It took me 20 minutes.
Key point: 1: This step is very important. I rub my hands and chopping board with a little oil, and about 60 grams of oil is added to form an oil film, which makes the bread drawing better. Some people say that I don't rub out the glove film, which is not particularly uniform, but because I rub the oil several times and form many layers of oil film, the bread made in this way. Many people say that she rubbed off the glove film when cooking, but it became hard when it was cold. It is for this reason that the bread I steamed is as soft and delicious as that bought in the supermarket.
Point 2: Then arrange in a circle for the first fermentation. The fermented dough is about twice as big as the original dough. Knead into dough and exhaust. Divide into ten small portions and knead into a circle. The dough after the first fermentation must not be stained with water and oil, which will destroy the stratification. Many people say that steamed bread is not brushed like steamed bread, which is probably the wrong operation.
Point 3: Brush a layer of oil on the bottom and around the mold, and put the small dough in for the second fermentation. The dough after the second fermentation is about three times as big as the original, so it must be fully fermented. That's the point. 3. Many people's steamed bread is not soft because the secondary fermentation is not fluffy enough. When the dough is fermented, add half a pot of water to the pot and heat it to 45 degrees. Just put the dough in the steamer, and the warm water will wake up soon. It takes about an hour and a half to wake up every time. Some people naturally ferment for one night, and the dough will not ferment well the next day. You should know that yeast needs 35-50 degrees to ferment effectively, and you can't wait for it to cool before fermenting naturally.
Then brush the egg yolk liquid and sprinkle with black sesame seeds or raisins, and the dried fruit can be crushed. Oil the plastic wrap, steam in a steamer for 45 minutes, and turn off the heat. After 5 minutes, the bread will be steamed. Oily plastic wrap must be brushed. Oil-free membranes will deform and shrink at high temperatures. Bread does not change color when exposed to steam. The fire will start to color in 30 minutes. As long as you follow my instructions, it will be dyed into a beautiful color. There should be enough water in the pot. I added half a pot of water to the steamer. You can change it from big fire 15 minutes to medium fire 15 minutes, and then change it to big fire 10 minutes when you finally paint. Pay attention to the color. Anyway, I didn't use a small fire the whole time.
You can also make bread without oven and rice cooker, which is soft, delicate and sweet and more delicious than cake. Look at this fluffy bread, remove the oily paper from the bottom, air-cool, loosen it, and smoke it. It's even better than what you bought. The bottom of steamed bread or cake should be padded with oil-absorbing paper, which is easy to demould and looks better. For beginners, steamed bread is actually easier to master than toast, and if the temperature is not well controlled, toast is easy to paste. This hope will help you. The pot must be cooked quickly to avoid collapse, and put it on a hollow bread rack to cool. It really tastes like it was bought.
The easiest way to make bread is to use a bread machine and put all the ingredients in it. Bread goes from kneading to fermenting and baking in one step. Before buying an oven, I used a toaster to make bread. Its advantage is that it is convenient and labor-saving, but its disadvantage is that the taste and style of bread are relatively simple and not very soft.
If the oven is used to make bread, the steps are roughly divided into kneading, basic fermentation, venting, dividing, kneading, intermediate fermentation, shaping, final fermentation and baking. Among them, the steps of kneading and fermentation are the most important. If the dough is completely swollen, also known as glove film, and the degree of fermentation is not excessive, then the success rate of bread is very high.
The easiest way to make bread is to use the direct method, which saves time and effort. For example, making sweet bread such as small meal buns, the direct method has no problem at all, and the requirements for dough state are not very high. If you make toast, you should pay special attention to the dough state and fermentation temperature and humidity. The varieties commonly used in making toast are Chinese, Tang Zhong, Polish and scalding, which are slightly more complicated but far better than the direct method, and the bread is soft and not easy to age.
If you are a beginner in bread, it is recommended to start with the simplest direct method of sweet bread, and then slowly learn more difficult bread such as toast and European bread. I recommend a formula of yogurt snack bag, hoping to help you make your first batch of bread successfully!
The first material is: 400g of high-gluten flour, yogurt 100g, 45g of whole egg liquid, 60g of whipped cream, 80g of milk, 59g of sugar, 4g of salt, 5g of yeast, 30g of butter, appropriate amount of almond slices and appropriate amount of surface egg liquid.
Production method:
1. First, all materials except butter are mixed and kneaded into dough to form a thick film, then butter softened at room temperature is added and kneaded into a glove film.
2. After the dough is kneaded, it is divided into 16 portions on average, rounded separately, and can also be stuffed as desired.
3. Bake the cake slices with a 28*28 square plate, put the dough into the oven, put a bowl of hot water with a temperature of about 45-50 degrees without turning on the switch, and close the oven door for fermentation until the dough is 1.5 times to 2 times larger than before. Do not over-ferment.
4. Take out the baking tray, preheat the oven to 180 degrees, brush each dough with a thin layer of egg liquid, sprinkle some almond slices on the surface, or sprinkle sesame seeds. Then bake in the oven 175 degrees for about 20 minutes (reference), and cover with tin foil in time after the color is satisfactory.
Try it quickly, this method is very simple, the bread is super soft and delicious!
Novices who make bread generally need the following points.
1. Dough is easy to handle.
The most painful thing in making bread is the process of kneading dough. If there is no bread machine, kneading dough by hand is really a test of physical strength! You may want to cry the moment you rub out the film! Therefore, it is strongly recommended that novices try the bread without kneading and feel the process.
2. The bread is simple in shape and convenient to form.
Dough shaping is completely different from mud shaping! Because of the different moisture content and hardness of dough, the forming process is often not smooth. Beginners can try simple bread shapes such as toast or round bread.
3. The materials are easy to get.
Don't be too impatient at first, and challenge the bread with complicated raw materials at once. High gluten flour, medium gluten flour, oil and water are enough for you! It is also recommended not to use cream first, because the dosage is not well grasped, and it will be very painful if it is not used up!
4. delicious! (nonsense)
I recommend a diet bread today. material
260 grams of whole wheat flour
Warm water 180g
Yeast 3.5g
200 degrees for 25 minutes
Manufacture of sugar-free skim whole wheat bread
Put all the materials into a bucket, dig flour and put yeast, knead the dough for 20 minutes, then start the fermentation process for 60 minutes, and start the dough for 2 minutes after the fermentation.
2. Take it out and shape it directly, and put it into the mold in six rounds for secondary fermentation for 50 minutes.
3, fermentation to twice the size, the surface cracked. It doesn't matter. Eat it yourself and put it in the oven for 25 minutes.
4. It's like this when baking. I don't cover it with tin foil, so I like crunchy ones.
5, the interior is also good, the surface is crisp, this is my favorite, even if I eat it in my mouth, I like crispy.
6, the reverse side can still be seen, relatively flat.
skill
This bread is oil-free, sugar-free and salt-free. I like it anyway. I keep it for myself. Fat loss depends on it. The average finished product is 60 grams each. Very full!
| Love baking and love food are waiting for you here.
Eye protection: purple butterfly tofu pudding berries
In autumn, whether the work starts or the time grows day and night, our eyes are tired. Butterfly bean curd and blueberry are rich in anthocyanins, which can effectively relieve the symptoms of eye fatigue if eaten regularly.
food
weight
A 1 high gluten flour
60 grams
A 1 dried butterfly tofu pudding
1.4g
A 1 water
60 grams
A2 high gluten flour
340 grams
A2 fine sugar
40 grams
A2 salt
7g
An egg
48g
A2 milk powder
12g
A yeast
the 4th generation mobile communication technology
Qingshui yijia
128g
butter
32g
Blueberry fruit
338 grams
C disaccharide
34g
refined sugar
5 1g
honey
17g
lemon juice
10g
Basic working procedure
1. Hot noodle: Boil the butterfly bean curd part of A 1 with water, pour it into flour, stir it into dough, and let it cool for later use.
2. Mixing the main dough: Tear part A 1 into pieces, mix it with part A2 until smooth, and then add part B and stir until it expands.
3. Stuffing: Cook Part C with low fire until it becomes thick and becomes blueberry stuffing.
1. Boil or crush the butterfly bean curd and use it in bread ingredients to make full use of the ingredients.
2. The two kinds of sugar shown in the ingredient list refer to red sugar.
Stay healthy: pumpkin soft cheese
Golden pumpkins and golden autumn really match! Carotene and dietary fiber in pumpkin are good for the body and heart. People who eat high fiber can greatly reduce the chance of sudden illness than those who eat low fiber. In addition, pumpkin also has the function of relaxing spirit, which can relieve the tension brought by life and work and improve our mood.
food
weight
strong flour
370 grams
refined sugar
45 grams
A kind of salt
6g
milk powder
9g
An egg
45 grams
yeast
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Clean water
1 15g
Fresh cream
19g
butter
37g
Pumpkin paste
202 grams
butter
12g
Cream cheese
10g
Egg liquid
8g
refined sugar
18g
Basic working procedure
1. Main dough stirring: stir the material A until it is smooth, then add the material B and stir until it expands.
2. Stuffing: Cook the pumpkin in Part C, melt the cream cheese in Part C and butter insulating water and mix well, then add the remaining ingredients in Part C and mix well.
Because the water content of pumpkin varieties is different, the water content of 5% should be adjusted according to the hardness of dough.
Refreshing: Leo coffee peach kernel
Autumn is crisp, but people are not very energetic. Lack of sleep is not really enough, but excessive sweating and poor appetite in summer, which leads to overdraft of human energy consumption. When autumn comes, the human body enters the rest stage, and the metabolism of water and salt begins to restore balance, so the human body will naturally have physiological reactions of autumn sleepiness and hair loss. Coffee can not only refresh, but also maintain heart function. Walnut is a little expert in nourishing brain, moistening muscle and blackening hair. Keep this collocation in mind.
food
weight
strong flour
360 grams
refined sugar
29g
A kind of salt
7g
An egg
36g
Coffee liquid
159g
A yeast
the 4th generation mobile communication technology
a glass of water
47g
butter
18g
Ground coffee powder
24g
Roasted walnut kernel
108g
C 1 milk
185g
C 1 egg liquid
28g
C 1 fine sugar
7g
C 1 condensed milk
7g
C 1 corn starch
3g
C 1 low gluten flour
13g
C 1 coffee powder
9g
C2 butter
5 1g
C2 powdered sugar
23g
C2 egg liquid
14g
C2 corn starch
8g
C2 milk powder
50 grams
C2 Water Company
5g
Basic working procedure
1. Main dough stirring: stir the material A until it is smooth, then add the material B and stir until it expands.
2. Making stuffing: the fresh milk of C 1 is heated to 75 degrees, then mixed with the rest ingredients of C 1, and stirred and boiled with low fire to make latte stuffing. A. Beat part of C2 butter and powdered sugar to feather shape, add the finished liquid several times to make it smooth, and finally add milk powder, corn starch and water and stir evenly to make latte stuffing B. ..
Using freshly brewed coffee instead of water and adding coffee grounds to dough can increase the aroma of baking and refresh the mind.
Maintenance of intestines: honey loves to eat purple potatoes.
Autumn is a good season to eat root ingredients! As the saying goes, clean intestines make clean skin. Purple sweet potato is rich in cellulose, which can promote gastrointestinal peristalsis, improve the digestive tract environment and prevent gastrointestinal diseases. In addition, the ability of purple potato to scavenge free radicals is 20 times that of vitamin C and 50 times that of vitamin E, and it is rich in iron and selenium, which is an essential element for anti-fatigue and anti-aging of human body.
food
weight
A 1 high gluten flour
108g
A 1 fine sugar
7g
A 1 salt
0.7 g
A 1 milk
18g
A 1 water
108g
A 1 yeast
0.4g
A2 high gluten flour
252 grams
A2 fine sugar
29g
A2 egg
36g
A2 salt
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A2 Qingshui
47g
A2 condensed milk
18g
A2 honey
1 1g
butter
36g
Purple sweet potato puree
3 18g
refined sugar
20 grams
butter
23g
honey
20 grams
milk powder
20 grams
Basic working procedure
1. liquid seed dough: mix some ingredients of A 1, stir them evenly, then cool them, and then transfer them to the cold storage 12- 18 hours for later use.
2. Stir the main dough: take out the A 1 liquid seeds and stir the A2 part until smooth, then add the B part and stir until swollen.
3. Filling: Mix the cream of C 1 with sugar evenly, and then add the remaining ingredients to mix.
In production, purple potato is easy to be used as a food and can be used as a filling, but the filling part needs to be more refined.
Nourishing qi and stomach: purple rice longan
Purple rice is a precious rice variety, which can be eaten all year round. Belonging to alkaline food, it can improve acidic constitution and enhance individual's disease resistance. Autumn is worth eating more. Purple rice nourishes the stomach, longan nourishes the qi, and it can strengthen the spleen and nourish the stomach for friends with cold stomach and relieve the symptoms of stomachache. In addition, the lysine vitamin contained in purple rice can also regulate the endocrine system of the human body, so that you can change the seasons without imbalance.
food
weight
A 1 high gluten flour
238 grams
A 1 fine sugar
7g
A 1 yeast
3g
A 1 water
150g
A2 high gluten flour
58g
A2 yeast
0. 1 g
A2 water
25g
A2 cooked purple rice
15g
A3 wheat flour
102g
A3 fine sugar
34g
A3 salt
6g
A3 egg
34g
A3 water
44g
A3 yeast
1g
B cooked purple rice
34g
butter
34g
C cooked purple rice
204 grams
refined sugar
18g
butter
2 1g
longan aril
82g
rum
6g
Basic working procedure
Dough in 1.: Mix some ingredients of A 1 and transfer to the cold room 12- 18 hours for later use.
2. Hard dough: Mix A2 ingredients (except purple rice), then add purple rice, stir until it expands, and transfer to the cold room 12 hours for later use.
3. Stir the main dough: take out A 1 and A2, tear them into pieces, add A3 ingredients and stir until smooth, then add Part B and stir until swollen.
4. Stuffing: Mix the butter in Part C with longan pulp and sugar evenly, and then add the cooked purple rice and rum to mix.
1. Add the cooked purple rice into the dough and stir well. Dried longan with nourishing function is added to the stuffing, which increases the richness of taste.
2. Hard seeds in the formula refer to flour seeds cooked with low-temperature flavor and added to the main dough to maintain the original flavor.
After reading these with you, I feel like reading a knowledgeable extracurricular article and reading the bread of the masters, and I sincerely admire their use of ingredients! It turns out that the charm of healthy bread lies in its reasonable collocation and natural health. For the production of healthy bread, we can roughly understand it as follows:
1, select seasonal ingredients, such as root, dark ingredients and warming ingredients.
2. Learn complementary ingredients.
3. Explore the diversification of new bread.
We can give meaning to every piece of bread with our heart. We can put our ideas and ideas into the dough and make our own bread!
* The butter used in the ingredient list is salt-free butter. Please refer to the articles in the platform for the basic steps and fermentation.
Source | Li Toast Bread Baking Daquan Professionals
1, flour with proper amount of yeast powder, two eggs, a bottle of Mengniu pure milk, sugar mixed with water and milk, noodles should be thinner, and noodles should be mixed with chopsticks. 2. First put a little oil in the baking tray, add a little baking soda water to the fermented noodles, and stir in one direction with chopsticks. Pour the stirred noodles into a baking tray and smooth them, then sprinkle with washed raisins. 3. After the oven is preheated for 2 minutes, put it in a baking tray and bake for 5 minutes, then take it out and brush it with honey, and continue baking for about 15 minutes.
Hello, everyone, I'm the king of the Oscar cooking class. I hope my answer can help you.
Tool raw materials
Flour and egg steamer
way
1. Take out two bowls of flour, beat 6 eggs in the big bowl and scoop 6 yolks into the flour.
2. Add 5 grams of yeast powder, 5 grams of salt, 2 spoonfuls of sugar and appropriate amount of olive oil to the remaining egg whites and stir well.
3. Mix the egg white and flour first. If flour and egg white can't be fully mixed, that is to say, when there is less egg white and more flour, you can also add some milk and mix well. Knead it into a smooth dough and add plastic wrap to double it.
4. Make the proofed dough into 6 doughs with uniform size and put them into the basin. Brush a layer of oil in the basin in advance to prevent adhesion. Make a smaller noodle for the rest of the day. Special attention should be paid at this time, which is also the most critical step. Spread a layer of egg yolk liquid on the finished dough, sprinkle sesame seeds, and add plastic wrap for secondary proofing.
5. After waking up to twice the size, you can go to the steamer. It is worth noting that the steamer should be filled with as much water as possible, but not too much. Usually steam for 45 minutes to an hour, depending on the size of the dough embryo. I steamed it for an hour to keep it cooked. Don't go to the plastic wrap when steaming.