First, Yamagata Red Bean Cherry Blossom Bag

1. Formula: high-gluten flour 1000g, young sugar 200g, condensed milk 60g, liquid yeast 150g, fresh yeast 25g, salt 12g, scalded seeds 160g, eggs 200g and water 400.

2. Operation process

(1) Seed scalding: fully and evenly mix 1000g high-gluten flour, 100 g baby sugar, 100g salt and 1000g boiling water, seal with plastic wrap, and cool and refrigerate overnight.

(2) liquid yeast: mix 1000g high-gluten flour, 10g honey, 3g dry yeast and 1200g purified water evenly, seal with plastic wrap, ferment at room temperature for 90 minutes, and then refrigerate overnight.

(3) molding: the main surface is stirred at L3 "m3", m3 "l1,the dough temperature is 27℃, the primary fermentation temperature is 28℃, the humidity is 75% for 40 minutes, the cutting weight is 30g/ slice for 25 minutes, the secondary fermentation temperature is 35℃, the humidity is 80% for 40 minutes, and the dough is 200℃/6544. Brush egg liquid after fermentation, sprinkle a little white sesame seeds and decorate cherry blossoms.

Second, the Hulk burns fruit.

1. Formula: young sugar 140g, whole egg 100g, condensed milk 120g, liquid ghee 60g, high-gluten flour 185g, low-gluten flour 185g and green tea powder/kloc.

2. Operation process: heat the young sugar, whole egg, condensed milk and liquid ghee to 40℃ and sieve. Sieve the high-gluten flour, low-gluten flour, green tea powder, baking powder and baking soda, add them, stir them evenly, and refrigerate and relax for 2 hours before use. 25g/ peel/piece, Ja540g red bean stuffing/piece, the stuffing is spherical with one third hole in the middle. Brush the surface with whole egg liquid and put a piece of cashew nuts and macadamia nuts soaked in egg white. Bake 215 c/13012-15 minutes.

Three, mustard chicken tendril wheat bag

1. Formula: high-gluten flour 1000g, sugar 80g, salt 12g, fresh yeast 25g, scalded seeds 100g, Polish seeds 200g, water 600g and butter 50g. Poland planted 500 grams of high-gluten flour, 3 grams of dry yeast, 5 grams of malt extract and 600 grams of purified water. Mustard, black pepper, salt, 500g chicken.

2. Operation process

(1) Seed scalding: boiling water 100g, sugar 10g, salt1g. Add 500 grams of high-gluten flour and mix well. Refrigerate for use every other day.

(2) Polishing seeds: fully stir purified water, dry yeast and malt extract, add high-gluten flour, fully stir, ferment at room temperature for 2 hours, and refrigerate the next day.

(3) Forming: evenly mixing high-gluten flour, white sugar, salt and dry yeast, adding scalded seeds, polished seeds and water, stirring until the gluten swells slightly, slowly adding oil and fully absorbing, switching to rapid stirring until the surface temperature of the gluten is 22℃-24℃, and basic fermentation: the temperature is 28℃ and the humidity is 75, 1 hour. 3 points is 60g, round, temperature is 28℃, humidity is 75, and relaxation is 30. After the filling is round, the temperature is 32℃, the humidity is 80, and the proofing time is about 1 hour. Sieve the high-gluten flour on the baking surface and cut it with a cross knife. Baking in the furnace, igniting at 2 10℃, igniting at 180℃, and steaming for 2-3 seconds. The baking time is 12- 14 minutes.

Four, zero sucrose whole wheat black oats set meal

1. Formula: high-gluten flour 300g, whole wheat flour 150g, wheat germ 50g, dry yeast 10g, salt 10g, French noodles 150g, instant noodles 150g and whole eggs 30.

2. Operation process

(1) Hot seed flour: high flour 100g sugar 10g salt 1g boiling water 100g, mix well and let cool for later use.

(2) French noodles: 280g of high-gluten flour, 0/20g of dry yeast/kloc-,2g of salt, 8g of water, and 280g of all raw materials, which are put into a beating tank and beaten to 80% gluten overnight.

(3) Forming: pouring the egg liquid of high-gluten flour, whole wheat flour and wheat germ salt-dried yeast into a beater, slowly stirring to form dough, adding scalded seed powder and old French noodles, quickly stirring to 70% gluten, adding butter, slowly stirring, and quickly beating to 90% gluten at 25-26 degrees. Put the batter into the turnover box, cover it with plastic wrap and wake it at room temperature for 20 minutes. Divide the proofed dough into 45g, gently round it, and proofe it at room temperature for 30-40 minutes. Flatten the proofed dough, exhaust it, wrap it with 30g taro paste and 10g raw meat floss, and put it into the bottom material of proofing box to proofe for 35-45min (temperature of proofing box is 34 degrees, humidity is 70%). Before baking bread, sprinkle some dry powder on the white flour, cross it with a knife, steam for two seconds at 2 10, 185, and bake for 15 minutes.

Five, taro paste salted egg yolk shellfish

1. Formula: high-gluten flour 1000g, honey 30g, fine sugar 30g, salt 15g, dry yeast 10g, water 550g and butter 30g.

2. Operation flow: After the dough is evenly stirred, it will basically relax in about 40 minutes, divide it into 60g/ piece of dough, and knead it until it is slightly relaxed. Spread the dough into a rectangle with 25g/ filling, sprinkle 5g salted egg yolk, roll it into a stick shape, make it into a doughnut shape, and wake it up to 1.5 times the size. Boil 1000g water to 90°C, add shellfish, cook for 30 seconds, take out the drained sesame seeds, put them in a baking tray, and put high-temperature cloth on the baking tray. Mixing time: l4 "m3" l4 "m3" h 1 ". The mixing temperature: 26℃ for 40 minutes, and 35.80% for 60 minutes. The baking temperature is 210 c/170 c. The baking time is 15 minutes.

Six, butter caramel red beans

1. Formula: high-gluten flour 800g, low-gluten flour 200g, fine sugar 100g, salt 15, purified water 520g, condensed milk 50g, skimmed milk powder 30g, dry yeast 15g, and egg 100g.

2. Operation flow: 2 100g Danish dough is coated with 500g Danish flake oil for 4X2 times, rolled into a square with a width of 40cm and a thickness of 0.35cm, trimmed, cut into squares with a width of10cm10cm, each slice weighs about 50g, and squeezed into 15g red bean stuffing in the middle. Brush a three-inch round mold with butter and baby sugar in advance, sprinkle a little black sesame seeds, put the molded Denmark into the mold, turn it up and ferment. After proofing, cover the surface with a high-temperature cloth and bake in a baking tray. Mixing time: the dough temperature is 25℃ at L4 M3 L3. The dough relaxes for 20 minutes and then cools. Danish oil wrapped in oil, 25% of dough weight, 4 fold twice. Awakening time is 32°C 75% 50 minutes. Bake at 200 C/220 C at 15- 17 minutes.