Ingredients of Danish bread: 240g of high-gluten flour, 60g of low-gluten flour, about120g of water, 30g of cream, 7g of yeast, 20g of sugar, 5g of salt, 50g of eggs and 2g of shortening. Add water, sugar and salt while stirring, and stir until the sugar is completely dissolved. 3. Add high flour, low flour and yeast water, and stir into balls. 4. Move to the workbench, add the cream and stir well. 5. Rub it back and forth with your hands until it is slightly stiff. 6. Put the dough into the fermentation box and relax for 20 minutes at 22 -25 degrees. For the first fermentation, I boiled a little water in the pot until it bubbled slightly. Put the container with the dough in it and cover it, and it will be launched in about 20 minutes. ) 7. Wrap it with film tape and put it in the freezer 1-4 hours or so. 8. After taking it out of the freezer, let the dough cool first, and then roll it into a 2cm thick rectangle with a rolling pin. 9. Next, fold the quilt for three times, and then refrigerate. Then take it out and roll it into square dough pieces, then shape it according to the style you want, and then conduct secondary fermentation after shaping. The weather here is already very hot. Let's leave it at room temperature for about 40 minutes. 10, after the second fermentation, brush the egg liquid on the dough (not on the cut) and bake it in the oven at 200 degrees (preheat first) 18-20 minutes. 1 1. About the shape of the yellow peach bread: First, open a square dough piece of 12* 12CM, spread a little egg juice in the middle, then fold in the four corners, pinch them tightly, squeeze out the Castar sauce in the middle after secondary fermentation, and then put the yellow peach slices (this can be changed at will. ) = = = = = = = = = = = = = = = = = = = = = = Clover Bread Method: Step 1: Prepare a little more than half a cup of warm milk, pour it into a basin, and add one tablespoon of sugar and two tablespoons. It should be noted in this step that the milk should not be too hot, otherwise the dough will not rise easily. Step 2: Pour two cups of flour into the basin just now, knead it into smooth dough, cover the basin and put it in a warm place to double the dough. Step 3: spread butter on the baking pan for baking muffins, and then cut the dough into 36 equal parts = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = 1/2 cups of low gluten) 3) oil 1/4 cups (olive oil) 4) salt-a little 5) egg water (add one tablespoon of water to each egg until you can't see protein) 6) chocolate candy; There are several formulations of white chocolate balls: 1 material (1). Stir the sugar evenly with warm water, and then let the baking powder stand for 15 minutes. 2 According to the method of bread machine, add the liquid first, then dry the material, and select the dough function. Let it help you knead the dough. Take it out after about 2 hours, pat it gently and set it slightly. At this time, open the oven and preheat it to 350F( 175C). 4. Knead the dough into several small pieces, gently press them into a flat shape, wrap them with stuffing, cut them with scissors a few times, put them in a baking tray, loosely cover them with plastic wrap, put them in a warm and windless place, and then sober up for half an hour. Remove the plastic film, coat with egg yolk water, and bake in the oven for 12 minutes. 6 After taking it out of the oven, dip the white chocolate beans in the egg white while it is hot, stick it on the bread, and then put it back in the oven for about 30 seconds (it will melt accidentally) to make the white chocolate and bread stick together. Take out the bread and put it on an iron shelf to cool. = = = = = = = = = = = = = = Cheese bread material: 2 slices of whole wheat bread, salad dressing 1 spoon, 50g salad leaves, cucumber 1/3 strips of salt. Spread washed salad leaves and cheese on the bread. 2. Then cut off some cucumber slices and put them on the cheese. Then cut the remaining cucumbers into thick slices, sprinkle with salt and pepper, and spread them on the edge of the plate and beside the bread. Advice for office workers: Cheese sandwiches can be made of the same materials. When carrying, cucumber slices are packaged separately. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Delicious raw material: medium gluten flour 300g sugar 1 tablespoon vegetable oil/kloc-0. Half a tablespoon of warm water 1 cup of bread flour. Appropriate stuffing: chicken (whole grain) 1 50g onion1grain of garlic, 2 teaspoons of miscellaneous beans, 65438. During the production process, firstly, the yeast and warm water are stirred and dissolved, poured into the leather, stirred evenly, kneaded into dough, and stored for 15 minutes. Marinate the chicken with stuffing 10 minute, and dice the onion. Heat oil in the pan, saute garlic and onion, add braised chicken, miscellaneous beans and spicy instant food materials, copy the fragrance, add mashed potatoes and fish and mix well. Divide the dough into small balls, each ball 1 tablespoon filling, knead into a ball, and wet it with bread flour. Heat the oil, fry the bread until golden brown, and take it out. = = = = = = = = = = = = = = = homemade bread material: 300g high-gluten flour /6g dry fermented flour/15g sugar /5g salt /45g eggs/15g milk. Practice: 1. Put the milk and butter in a container, heat it in a microwave oven for 30 seconds, then take it out and mix the butter and milk evenly with an eggbeater. 2. Add dry yeast powder, stir with an egg beater, then add sugar, salt and eggs, and stir well. 3. First, add one-third of the flour, stir it evenly with an egg beater, then pour the remaining flour into a container and stir it into dough with chopsticks. Don't knead the dough. It is said that this can accelerate the fermentation. 4. Cover the dough container with a layer of plastic wrap, and then cover it with a layer of kitchen paper that is slightly soaked and stirred dry. Put it in a microwave oven, heat it for 30 seconds, then take it out and put it on a floured chopping board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of kitchen paper that has just been wet. Let stand for 20 minutes. As the first fermentation, the dough is twice as big as the original, indicating that the fermentation is complete. 5. Put the dough on the chopping board, gently accumulate air, then make it into your favorite bread shape piece by piece (this time I'm doing an experiment, so I just made a simple bun shape), and then gently cover it with a layer of oven paper and a layer of wet kitchen paper. Put it in a microwave oven and heat it in the thawing mode for 30 seconds, then take it out and put it in a baking tray with oven paper, and let it stand for 10 to 20 minutes as the second fermentation until the bread is twice as big as before. 6. Coat the fermented bread embryo with glaze egg liquid, sprinkle with black sesame seeds and other decorations, and bake in an oven preheated to 180 degrees for 15- 18 minutes. = = = = = = = = = = = = = = = = = = = = = = = = = = = Layered crispy bread has the characteristics of crisp taste, distinct layers, instant taste and rich milk flavor, and is deeply loved by consumers at home and abroad. Its processing technology is as follows: 1 processor Because the dough contains a lot of oil and sugar, it is difficult to mix evenly, so it is necessary to use a paddle mixer instead of a hook mixer. 2 formula: high-gluten flour 70-80, low-gluten flour 20-30, fine sugar 10- 12, cream 4-9, emulsifier 1, milk powder 4-6, eggs 14-20 and fresh yeast 5-20. 3. Stirring step ① First, mix yeast and part of water for later use; 2. Add oil, sugar, milk powder and emulsifier, and stir evenly at medium speed; (3) Slowly add eggs in several times and stir until emulsified evenly. Add the remaining flour and water, add the dissolved yeast to the flour, slowly mix the flour with other raw materials, and then stir the dough at a medium speed until gluten is formed. 4 low-temperature fermentation put the dough divided into 4 ~ 5 kg on the baking tray and relax it in the refrigerator at 1 ~ 3℃ for 3 hours. 5 Oil-in-oil folding The dough fermented at low temperature for more than 3 hours is rolled into a dough sheet with a thickness of about 3cm and enters the folding process. The main purpose of folding is to make the dough wrapped with oil produce many layers through this procedure, and the dough and oil are isolated from each other and will not be confused. Three-fold folding, that is, brush oil on the pressed dough and fold it in half from the middle. After the first folding, put it in the refrigerator to relax 15 minutes, and then fold it for the second time. If the dough feels malleable, fold it for the third time. Brush oil before each folding and put it in the refrigerator 15 minutes to relax. 6 temperature control and proofing. It is best to put the folded dough in the refrigerator 1 ~ 3℃ for fermentation for 24 hours, and then take it out for shaping and proofing. The temperature of layer-by-layer crispy bread is lower than that of conventional methods, because the temperature is too high, which is easy to make oil seep out of flour and affect the level of bread. The proofing temperature is 20℃, the relative humidity is 80%, and the proofing time is 2/3 of that of ordinary bread. Brush the egg water once before entering the furnace to increase the surface luster. 7 The baking temperature of crispy bread with decorative layer should not be too high. Generally, it is 65,438+065 ~ 65,438+075℃, and it is baked for 65,438+00 ~ 65,438+05 minutes. After baking, the surface should be oiled and sprinkled with powdered sugar for decoration. = = = = = = = = = = = = = = = = = = = = = = = = = = Coconut bread dough material A high-gluten flour 2 10g low-gluten flour 56g milk powder 20g fine sand sugar 70g salt 65438+. 2 teaspoons of B whole egg 1 Tang Zhong 84 g (14 g high flour +70 g water) C water 85 g yeast 6 g D salt-free cream 22 g stuffing fine sugar 20 g coconut powder 1 tablespoon brandy 1 cup raisin 80 g Practice: 1 Mix brandy and dried grapes and soak them for half. 4. After mixing evenly, turn to medium speed and continue to stir until it is thick, add D material 5, stir until the dough is smooth, 6, basically ferment for 40 minutes, 7, pat the basically fermented dough down into a rectangle, 8, sprinkle flour on the dough, and then roll the dough into 25CM*40CM 9 dough. Brush a layer of water 10 on the dough when the edge is slightly flattened. Mix the fine sugar and coconut powder in the filling evenly, and then spread it evenly on the dough (it is convenient to close the mouth without spreading it). 12 Drain the grapes soaked in brandy and spread them evenly on the dough. 13 the dough is rolled up from top to bottom. Stick some high flour on chopsticks, press the dough into a butterfly shape 16, finally ferment (38 degrees, about 40 minutes) 17, and finally bake 180 degrees for about 20 minutes to eat.