Ingredients: 1 strip (2 1cm x 10cm long mold) warm water 60g sugar 1 teaspoon dry yeast 1 teaspoon buttermilk 120g honey 1 spoon.
Bread flour) 250g salt 1 teaspoon melted cream 10g.
Please do it with me: preheat the oven to 375°F (about190 C) and cover the bottom of the baking mold with paper or oil.
1. Put warm water into a bowl, add sugar and stir to dissolve.
2. Sprinkle yeast on the water surface, don't stir, let it stand for 5 minutes, stir and let it stand for 5 minutes.
3. Heat buttermilk in microwave oven, add honey and stir well.
4. Put the flour+salt+yeast water+buttermilk into a large steel basin and stir until the dough is smooth for about 8 minutes.
5. Take out the dough and feel it. If it is too soft and sticky, add half a tablespoon to 1 tablespoon flour.
6. Add the melted cream and continue stirring for 5 or 6 minutes until it becomes smooth, uniform and non-sticky.
7. Put it into a greased basin and ferment it at least 1 hour at warm temperature until it expands twice.
8. Sprinkle some powder on the table and spread the dough into a square (the width is slightly shorter than the model).
9. Roll it from bottom to top like sushi, and tighten the dough while curling to avoid too much air.
10. Put it into a baking mold, heat and ferment for 40-50 minutes, coat a thin layer of egg liquid on the surface, and bake for about 30-40 minutes.
note:
Experience of the experiment on February 28th, 2005:
(1) This toast is very soft, because it has buttermilk and a faint honey flavor.
(2) The epidermis is hard, not fragile, but hard to bite off. If you have a toast mold, it will look like toast.
(3) You can't use a model larger than mine, because the weight is not much, and my bread is already very low.
(4) buttermilk-all supermarkets in the United States sell it, and it can be kept in the refrigerator for about a month.
You can also make it yourself: 120g milk, 2 tablespoons lemon juice.
(5) 1 tablespoon of honey is not sweet. If you want a little sweetness, you can add it to 2 tablespoons. Please remember that buttermilk must be warm before adding honey, otherwise it is difficult to blend. If there is no honey, you can add sugar. You need more sugar than honey, because honey is sweeter. You can try 2 or 3 tablespoons first. Honey is added to add another flavor.
(6) Be careful not to brush too much egg liquid on the surface, just brush it once, otherwise it will be too dark.
(7) I use Kaishanyi to help me knead the dough. If I use my hands, I may have to rub them for a while. Anyway, the dough is slippery and not sticky.
Russian potato bread
Ingredients: a potato 120g (peeled and diced), 2 teaspoons of dried yeast.
Bread flour) 180g whole wheat flour) 70g.
Cream 1 tbsp salt 1 tsp caraway seed 1/4 tsp (optional).
Please do it with me: preheat the oven to 400F (about 200 C) to prevent paper from sticking to the baking tray.
1. Put a proper amount of water and potato pieces in a small pot, cook until soft, and scoop up the mud.
2. Leave 80-100 C water in the boiled potato water. When the water is slightly cold, sprinkle yeast powder on the surface and let it stand.
3. Put all the flour+salt+mashed potatoes+yeast powder water into a large basin and knead it by machine or hand until the dough is uniform.
4. Stick the coriander in the cream and knead it with your fingers until the cream is soft.
5. add 4. Add into the dough and continue to knead until smooth and soft.
6. Ferment in a warm place 1 hour until the swelling is twice as large.
7. flatten the swollen dough with your fist, take it out, knead it twice, and shape it into a dome bread shape.
8. Put it on a baking tray and conduct the second fermentation in a warm place for about 30-40 minutes.
9. Cut the plaid stripes on the bread and sprinkle a little whole wheat flour evenly.
10. Bake in the oven for about 20-25 minutes, and then let it sit for 10 minutes.
note:
2005040 1 experimental experience;
(1) Many Russians like to add mashed potatoes to bread materials. Bread looks soft and delicious because of mashed potatoes. Even if it is put in a sealed bag for many days, it will remain soft and will not dry every one or two days.
(2) The baked crust is very crisp and hard, which is very similar to the feeling of European bread. When I cut bread, I feel like sawing wood. In addition, the bread should be slightly cooled before it can be cut, otherwise the cut surface will not look good.
(3) Vanilla seeds can be bought in American supermarkets, and can be used in dun meat, as well as in many western cakes and breads. It needs a little grinding to make the food feel like mint and cool. It doesn't matter if you don't put it, but the taste is slightly different, but the texture is the same.
(4) First, mix 80c.c potato water with dry yeast. If the dough is too dry, adjust 1 tablespoon. Knead out should be "quite soft, a little high humidity, a little difficult to pick up the dough;" However, it is smooth and not too sticky dough. "
Wooden bread
Materials:
2625 grams of high gluten flour
Low-gluten flour 1 125g
825 grams of fine sugar
Milk powder 188g
Whole egg 188g
37 grams of salt
56 grams of dry yeast
Water 1 125g
450 grams of butter
Exercise:
1. Stir the 1-8 material into balls.
2. Add ghee and stir well. Stir the dough at two speeds until it makes a crisp sound.
3. Divide each block into 1 125g, and then calender it to be smooth.
4. Stick the dough on the surface, with a thickness of 0.4 cm, a width of 30 cm and a length of 45 cm, and scrub it with clear water.
Place it slightly, then spread dried fruits (such as raisins) evenly, leaving 1/3 blank at the lower end and rolling it tightly from the upper end.
Make it into strips, then rub it into about 60 cm, and brush the surface with water.
The temperature of the fermentation chamber should not be too high, and it can be baked in about an hour.
6. It takes about 45-50 minutes to get angry 150 and get angry 100.
++pineapple bread++
● Material ● 18 quantity
dough
High gluten flour ... 500 grams
Refined sugar ... 90 grams
Salt ... 5 grams
Dry yeast ... 10 g
Cream ... 20 grams
Eggs ... 50 grams
Water ... 250 grams
Pineapple peel
Cream ...150g
High gluten flour ... 220 grams
Powdered sugar ...100g
Eggs ... 50 grams
Other ingredients
Proper amount of egg juice
Baking temperature
190℃, baking for about 16 minutes.
**********
(1). Dissolve the cream.
(2) Add the sieved powdered sugar.
(3) Add eggs and stir well.
(4). Add 2/3 flour at most.
(5). Move to the desktop for mixing.
(6) Mix the remaining flour evenly and divide it into about 20g for later use.
(7). Divide the dough into 50g each, and then flatten the prepared pineapple peel.
(8). Sprinkle some flour on the workbench, put the pineapple skin on it, and then press the dough on it.
(9) Hold the dough with your left hand, and squeeze the dough with your right hand from outside to inside until the pineapple skin covers about 2/3.
(10). The diameter before fermentation is about 5.5cm.
(1 1). The diameter after fermentation is about 7cm.
(12). Brush the prepared egg juice and bake it in the oven.
◆◇◆◇◆◇◆◇◆◇◆◇◆◇◆◇◆◇◆
Croustade
● Material ● 18 quantity
crackling
High gluten flour ...100g
Low-gluten flour ...100g
Sugar powder ... 5 grams
Salt ... 2 grams
Cream ... 5 grams
Eggs ... 50 grams
Water ...100g
Machiline wrapped inside ... 200g (single piece)
Casta sauce
Milk ... 500 grams
Cream ... 20 grams
High gluten flour ...100g
Refined sugar ...120g
Eggs ... 50 grams
Other ingredients
Proper amount of egg juice
Baking temperature
Bake at 200℃ for about 16 minutes.
**********
(1). As shown in the figure, surround the flour with sugar, salt and oil, add eggs and water and mix well.
(2) Stir the internal powder slowly.
(3) Mix the remaining powder with a scraper.
(4) Rub back and forth on the workbench until it is elastic.
(5) It does not stick to hands after molding.
(6) Cover the dough with plastic wrap to prevent the surface from air drying, and let it stand and relax for 5 minutes.
(7). Roll out the dough in all directions.
(8) Wrap it in a square.
(9) Wrap the cream up and down from left to right.
(10). Roll the dough into a rectangle with a rolling pin.
(1 1). After folding to 30%, repeat (1 1)~( 12) again.
(12). Cut into cubes with a hard ruler.
(13). Wrap with cream sauce or floss.
(14). Do not ferment, brush the egg liquid and bake in the oven.
◆◇◆◇◆◇◆◇◆◇◆◇◆◇◆◇◆◇◆
Mexican bread
● Material ● 18 quantity
dough
High gluten flour ... 500 grams
Refined sugar ... 90 grams
Salt ... 5 grams
Dry yeast ... 10 g
Cream ... 20 grams
Eggs ... 50 grams
Water ... 240 grams
Mexican skin
Cream ... 200 grams
Low gluten flour ... 200 grams
Powdered sugar ...160g
Egg ...100g
Other ingredients
Raisin quantity
Baking temperature
Bake at 200℃ for about 15 minutes.
**********
(1). Dissolve the cream.
(2) Add the sieved powdered sugar.
(3) Add eggs and stir well.
(4). Finally, add the sieved flour.
(5). Stir evenly.
(6). The situation of flower packing.
(7). First, divide the dough into 50g each, hold the dough in your left hand and wrap raisins in your right hand.
(8). The diameter before fermentation is about 5.5cm.
(9) The diameter after fermentation is about 8cm.
(10). Squeeze Mexican peel clockwise, covering about 1/2, and bake in the oven.
◆◇◆◇◆◇◆◇◆◇◆◇◆◇◆◇◆◇◆
Spinach sesame bread
● Material ● 18 quantity
dough
High gluten flour ... 500 grams
Refined sugar ... 80 grams
Salt ... 8 grams
Dry yeast ... 10 g
Cream ... 40 grams
Spinach juice ... 300 grams
Other ingredients
Proper amount of white sesame
Baking temperature
190℃, baking for about 13 minutes.
(1). Divide the dough into 50g portions and roll it into a circle.
(2) Put it in the oven with white sesame seeds.
(3) The diameter before fermentation is about 3.5cm.
(4) The diameter after fermentation is about 5cm, and it can be baked in the oven.
◆◇◆◇◆◇◆◇◆◇◆◇◆◇◆◇◆◇◆
Coffee grape bread
● Material ● 19 quantity
dough
High gluten flour ... 500 grams
Refined sugar ...110g
Salt ... 5 grams
Dry yeast ... 10 g
Cream ... 20 grams
Eggs ... 50 grams
Water ... 250 grams
Coffee powder ... 30 grams
Pineapple peel
Cream ...150g
High gluten flour ... 220 grams
Powdered sugar ...100g
Eggs ... 50 grams
Baking temperature
190℃, baking for about 13 minutes.
**********
(1). Divide the dough into 50g portions and gently knead it into a circle.
(2) Divide the pineapple peel into required sizes, about 20g.
(3). Press the prepared pineapple peel into a round sheet by hand.
(4) flatten the dough and put it on the pineapple skin with raisins in the middle.
(5) Knead the dough to the middle or so until the pineapple skin covers the dough surface.
(6) After fermentation, the paper cup is about 2.5 times as full as before fermentation.
(7) After fermentation, it can be baked in the oven.
Bread recipe, fermented toast (China seed method)
ment3 1595053
Prepare in advance-
Tang Zhong: 25g high flour+75g water+1 g salt+0g.
Method 1: blanch 25g high-flour with 75g water at 90℃, but it is easy to produce acne.
Method 2: 75g of water is mixed with 25g of high flour 1 g of salt in cold water, and then boiled to 65℃ on fire.
After cooling, put it in the refrigerator for 24 hours.
Liquor: 30g high powder +30gGin (or other liquor) +30gMirin.
Stir well and refrigerate for 24 hours.
Whole grain rice: whole grain rice 100g+ water 200g.
After washing, soak 100g rice with 200g water for more than half a day, then steam it in an electronic pot and use it the next day.
Materials:
1. Tang Zhong takes 45g (moisture accounts for 34g, high flour accounts for 10g).
2. Take 45g of wine (water 30g, high powder 15g).
3. Take 50g whole grain rice (estimated moisture content is about 30g).
4. High flour 250g (original 275g- 10g- 15g)
5. 2.5g of dry yeast.
6. Salt 5g
7. 20 grams of sugar
8. 84g milk (formerly 178g-34g-30g-30g)
9. 27.5 grams of eggs
10. Olive oil 15g
Exercise:
A: 1, 2, 4~9. Hit 10 minutes until it becomes stiff.
B: Add (10) olive oil and stir for 10- 12 minutes.
C: Add (3) whole grain rice and stir slowly for 3-4 minutes.
D: basic fermentation 1.5 hours, or the dough is twice as big.
E: Roll up the stick and put it in a covered baking mold.
F: The final fermentation temperature is 38℃. Fermentation until the lid of the toast mold can't be pushed gently.
G: Bake at 350 degrees Fahrenheit for 35 minutes.
If there is whole wheat rice in the whole grain rice, the baked bread will feel a little hard. You can also add a little barley to the whole grain rice.
Humidity can be increased or decreased according to individual circumstances. When I stir the dough, I slowly add a spoonful of water.
In the final molding, as far as possible, there are no leaked rice grains on the surface of the dough, that is, rice grains are wrapped in the dough as much as possible to avoid hard particles on the baked bread.