First, the practice of baking bread, the material for making bread
60 grams of milk powder, egg white 1, 25 grams of fine sugar, 3 egg yolks, 360 grams of high-gluten flour, 20 grams of condensed milk, 55 grams of fresh cream (vegetable oil), 5 grams of yeast, 4 grams of salt and 90 grams of milk.
Specific steps of bread making
1. 1. After the milk is heated, add yeast and stir evenly, and then let it stand for 10 minute.
2. Put all the ingredients except the cream into the basin and knead it into dough (I can't knead it well, just let it be, I really have no patience).
3./kloc-Add the cream after 0/5 minutes, then knead it, knead it all the time, and knead it endlessly until it reaches the expansion stage (I didn't knead it, and I don't know what the so-called expansion stage looks like) and ferment it to twice the size.
4. Roll separately, relax for 20 minutes, roll for 10 minutes, catch up again, and then relax.
5. Put into a toast mold for the second fermentation. The hair is flush with the mold (I didn't send it like that, only about 8 points, not evenly distributed, hehe)
6. oven preheating 180? , the bottom 180? Bake for 15 minutes, cover with tin foil, and turn to 150? 20 minutes.
Second, the practice of making bread materials from red bean bread
200g of high-gluten flour, 95g of pure milk, 20g of whole egg liquid, 2g of salt, 28g of fine sugar, 4g of yeast, 20g of unsalted butter, red bean paste 180g, and proper amount of egg liquid (surface brush).
Specific steps of bread making
1. Put pure milk, whole egg liquid, salt and fine sugar into the bread bucket.
2. Sieve in the high flour, dig a small hole in the flour and bury the yeast.
3. Start the bread machine and the kneading program. After kneading for 20 minutes, add softened butter and continue kneading until it is finished.
4. Cover with plastic wrap and ferment at room temperature until it is 1.5 to 2 times larger. When the fingers are stained with flour, the dough in the jack does not retract and the fermentation is finished.
5. Take out the dough, squeeze it out, divide it into 6 portions according to 60g/ portion, knead it round, and cover it with plastic wrap for room temperature proofing 15min.
6. Weigh the fried bean paste in advance according to 30g/ serving.
7. Take a dough, flatten it, put the bean paste stuffing, wrap it, pinch it, and close it.
8. Gently roll the dough into an oval shape.
9. Shaping 1 (caterpillar): use a sharp knife to cut evenly across the dough, only cutting the upper layer to expose the bean paste. Don't cut the lower layer, turn the sliced dough over gently and roll it up gently from the side until it grows into a tube with the incision just upward. Knead until the tightness is moderate, not too tight, easy to break, and not too loose, which is easy to spread during fermentation. After rolling, put them in the baking tray in turn, leaving a distance in the middle.
10. Shaping II (round): cut the dough vertically and evenly with a sharp knife. Cut only the top layer to expose the bean paste. Don't cut the lower layer. Twist the cut dough slightly according to the figure of eight, and tighten the joints at both ends. After the connection, the incision is outward and put into the baking tray in turn, with a distance between them.
1 1, normal temperature fermentation 15 minutes, about 1.5 times. Be careful not to ferment too much, it will break the cut strips.
12. Brush the egg liquid on the bread surface, put it in a preheated oven, and bake for 20 minutes at 180℃. When the coloring is slightly satisfactory, properly adjust the oven temperature to shorten the baking time and prevent baking.
Third, the practice of caterpillar bread The material for making bread
250g of high flour, 50g of sugar, 3g of yeast powder, 2g of salt, 20g of milk powder 10g, 20g of egg liquid, 20g of clear water 145g and 20g of butter.
Specific steps of bread making
1. All bread ingredients except butter are mixed and kneaded evenly in the toaster until they are slightly malleable. Add butter and knead until a transparent film can be pulled out and fermented to 2.5 times the size.
2. Exhaust and divide into 6 equal parts. Relax at room temperature 15 minutes.
3. Take one and roll it into a rectangle.
Step 4 flatten the bottom edge and roll it into a tube.
5. Pinch the convergence area and roll evenly.
6. Put the baking tray, make six in turn, and finally ferment to twice the size.
7. Brush the egg mixture and squeeze the puff batter.
8. Preheat the oven 180 degrees, medium fire 15 minutes.
Fourth, the practice of bread in Tang Zhong. Materials for making bread
280 grams of high-gluten flour, 9 grams of milk powder, 24 grams of sugar, 5 grams of salt, 6 grams of dried yeast, 72 grams of Tang Zhong, and 24 grams of butter.
Specific steps of bread making
1. Mix 25 grams of high-gluten flour with 125 grams of water, heat it slowly with low fire, stir it constantly, boil it into a paste, and then leave the fire, that is, Tang Zhong, and take 72 grams for later use.
2. Dissolve dry yeast in warm milk, mix it with other materials except butter and knead it into dough, then add butter and knead it slowly until the dough can be pulled out of the film (knead it by hand as much as possible until the dough is smooth and elastic).
3. Put the kneaded dough in a warm and humid place for the first fermentation until the dough is about 2.5 to 3 times its original size.
4. Take out the fermented dough, divide it into 5 equal parts, slightly arrange the shape, knead it into three long strips, and then twist it into a ball. 5. Put the rolled dough in a baking tray and put it in a warm and humid place for the second fermentation to double the size of the dough (you can put the dough in the oven, put a cup of hot water at the same time and close the oven door, or you can operate this step in the microwave oven).
6. After the second fermentation, coat the whole egg liquid and sprinkle with black sesame or white sesame.
Preheat the oven to 180 degrees, and the middle layer of the oven is about 15 minutes.
Verb (verb's abbreviation) Pudding Bread The material for making bread.
Bread, sugar 20g, milk 250ml, 2 eggs, and proper amount of butter.
Specific steps of bread making
1. Tear the bread into small pieces, spread some butter casually and put it in the baking tray.
2. Stir the eggs, sugar and milk evenly and pour them into the bread.
3. press the bread in the liquid with a spoon and let it be completely absorbed.
4. Preheat the oven 180 degrees, and bake in the oven for 45 minutes after 5 minutes.