Ingredients: 280g of high-gluten flour, 9g of milk powder, 24g of sugar, 5g of salt, 6g of dry yeast, 0g of milk115g, 72g of Tang Zhong and 24g of white oil.

Exercise 1. Mix 25 grams of high-gluten flour with 125 grams of water, slowly heat it 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 equal parts, slightly tidy the shape, roll it into long strips with a rolling pin and roll it up.

5. Coat the inner wall of toast box with a layer of butter in advance, put the two rolled doughs in a toast box, and put them in a warm and humid place for the second fermentation until the toast box is full at 9: 00. Take them out and cover them with toast box (the inside of the toast cover is also coated with butter in advance) (you can put the dough in the oven, put a cup of hot water in it at the same time, just close the oven door, and the microwave oven can also operate this step).

6. Preheat the oven to 165 degrees and put it in the oven for about 40 minutes.

Soft French bread

Ingredients: 200 grams of high flour, 60 grams of whole wheat flour, 3 grams of yeast, 40 grams of water 158, 4 grams of sugar, 4 grams of salt, and 0/5 grams of butter/kloc-0.

Exercise 1. Directly mix all materials (except butter) and knead them into smooth dough, then add butter and knead them into expansion stage.

2. Basic fermentation for 80 minutes, with easy minutes 15 minutes, covered with jam, or nothing. Finally, ferment for 30-60 minutes.

3. Before baking, make several cuts on the bread surface with a sharp knife and spray water on the bread surface for 190+08 minutes.

Chocolate bread

Ingredients: high flour 250g, cocoa powder 15g, milk powder 7g, sugar powder 30g, salt 4g, ice water 150g, fresh yeast 12g, butter 30g, raisins 40g, walnuts 40g and baking-resistant chocolate beans 40g.

Exercise 1. Direct method, then oiling, stirring until swelling.

2. Put the fruit into the dough, stir it a few times and knead it into dough.

3. Divide into 8 parts after main fermentation.

4. Brush the egg liquid after the second fermentation, cut a small mouth with scissors for decoration, 180 degree baking 15 minutes.

Honey bread

Ingredients: high flour 180g, milk powder 20g, egg liquid 25g, honey 30g, milk 1 10g, yeast 1-2 tsp, salt1tsp, butter 25g.

Exercise 1. Gelatinization: Knead other materials except butter into dough, add butter and knead until smooth and elastic, and ferment the fermented dough to about twice its original size.

2. Flour: Dip your finger into the flour and take it out from the bottom of the dough. The pit will not retract quickly, and then the fermentation will be completed. Divide the dough into small portions, wrap it with plastic wrap and let it stand 15 minutes.

3. Knead the dough into drops.

4. Spread the length.

5. Turn it over and roll it up.

6. Cut a knife in the middle.

7. Divide into two parts.

8. Put in a baking tray for flattening and secondary fermentation.

9. Baking: Wait until the blank grows fat to about 1. When it is 5-2 times larger, brush the egg liquid on the surface, sprinkle with chopped almonds, put it in a preheated oven, 180 degrees, and medium fire for about 20 minutes until the surface is golden.

Japanese pineapple bread

Quantity: 10

The materials include seed dough:100g, high-gluten flour167g, fresh yeast10g, main dough:167g, milk powder14g, fine sugar 40g, salt 5g, water 67g and eggs.

Exercise 1. Put all the medium-sized dough materials into a mixing tank, and stir them at low speed until they are agglomerated, and then stir them at medium speed until the dough is completely spread like a transparent film.

2. Knead the dough made by 1, move it into a fermentation box, and perform basic fermentation at 28℃ and 75% relative humidity for about 90 minutes.

3. Pour all the dough ingredients except the cream into a stirring tank, add the dough in the method 2 of tearing into small pieces, mix them together to form dough, then add the cream, stir the dough until it is bright and not sticky, and finish the stage with gluten (it is easier to take it out by adding a little salad oil).

4. Practice 3: Divide the dough into small pieces of about 60 grams each, round them separately, cover them with plastic bags, and let them stand and relax for about 10 minute.

5. Spread the pineapple peel on the dough in step 4, then move it into a fermentation box and ferment for about 45 minutes at 38℃ and 85% humidity.

6. Brush the surface with egg liquid before baking, and bake at 200℃ 180℃ for about 12 minutes.

Coconut bread

Ingredients: milk powder 1 tbsp, dry yeast 4g, sugar 90g, water x 130, high flour 250g, eggs 30g, whole egg liquid 50g, coconut milk 100g, milk 50g, butter 70g and salt 0.5 tbsp.

Exercise 1. Ingredients: dough part: high flour: 250g eggs: 30g (I left one egg to brush the skin and used the rest) water: 130g milk powder: 1 tablespoon dry yeast: 4g (I used 1 and10).

2. Mix the yeast with warm water and let it stand for 10 minute.

3. Pour the materials except butter into the basin, stir well, then pour the fermented water and knead into dough. This formula is sticky, so it is better to rub it.

4. Add butter and knead until the film can be pulled out, put it in a pot and cover it with plastic wrap for the first fermentation.

5. Use fermentation time to make coconut stuffing. Ingredients: 50 grams of butter, 50 grams of sugar, 50 grams of whole egg liquid and 50 grams of coconut milk.

6. Practice: First soften the butter at room temperature, and then beat it evenly with an egg beater.

7. Add sugar and continue stirring until uniform.

8. Add the whole egg liquid several times and stir well again.

9. Add coconut milk, stir well and let stand for use.

10. After the hair is twice as big, take out the exhaust, roll it, and relax 15 minutes.

1 1. flatten the dough and wrap it with coconut stuffing (you can see that my coconut stuffing is particularly thin).

12. After that, roll the interface down into an ellipse.

13. Fold the dough in half, then cut three times from the middle, stretch, twist and knot. I was going to make it like the Statue of Liberty, but the stuffing was too thin to make it at all, and that's the result.

14. oven preheating 180 degrees, middle layer 15 minutes. Because my stuffing was too thin, the butter oozed out, and it was baked for about 20 minutes, and it sizzled when it was baked. I thought I was going to fail, but I didn't expect it to be well baked and delicious, with a strong coconut fragrance! ~~

Bakeless sweet glutinous rice bread

Ingredients: 80g glutinous rice flour, 200g glutinous rice flour, 5g salt, 20g sugar, 4g yeast powder, 0/70g water/kloc-0, 5g maltose.

Exercise 1. All the above materials are mixed and kneaded into an expanded state for fermentation.

2. Divide the fermented dough into 65g.

3. Knead into long strips, cross them, or twist them a few more times.

4. Add oil to the pot. When the oil is hot, fry the bread inside.

5. Sprinkle some sugar when eating.

Tip: I made the shape after the first fermentation the night before and put it in the refrigerator for the second fermentation. I just got up in the morning and fried it in an oil pan. This bread mainly reflects the softness and sweetness of glutinous rice flour. I am greedy and want to know if it will taste better if I increase the content of glutinous rice flour, so once I increased the amount of glutinous rice flour and the result was a failure! Because glutinous rice flour has no gluten at all, increasing the proportion will make the dough look messy and there is no gluten at all. It is conceivable that it will not succeed, and the dough will be thrown directly into the trash can by me.

Cream almond bread

Ingredients: 300g of high-gluten flour, 30g of sugar, 4 tablespoons of salt 1, eggs 1 piece, dried yeast1teaspoon, animal fresh cream 150g, 60g of milk, 20g of unsalted butter, egg liquid and almond slices.

Exercise 1. Mix all the ingredients (except butter) into a dough until it is slightly smooth, and then add butter.

2. Continue kneading until smooth and fascial. Test: the dough can be drawn into thin dough, which is not easy to break and has strong ductility.

3. I put it in the refrigerator for fermentation, but after a night, I found nothing happened, so I took it out and fermented it at room temperature for a day (mainly because I was out all day, I couldn't take care of the dough, so I guess it was over-fermented)

4. Divide the dough into 6 small pieces, cover with plastic wrap and let stand for 10 minute.

5. Plastic surgery according to your own preferences.

6. Put a cup of hot water in a warm oven for secondary fermentation. When it is twice as big, you can prepare toast, brush with egg liquid and sprinkle with almond slices. 175 degrees for 20 minutes.

The basic dough of China bread

Ingredients: 500g of bread flour, dry yeast 15g, sugar 100g, salt 5g, milk powder 10g, 260g of cold water, one egg and 50g of butter.

Exercise 1. Making with a toaster: Take the cream out of the refrigerator in advance and let it stand at room temperature.

2. Then put all the materials into the bread machine in the order of water first, flour second and other materials.

3. Press start) for 20 minutes with sweet bread. You can use a rubber knife to help the machine knead the flour evenly in the middle. In fact, this recipe basically does not need this action.

4. Then stop the program, start again, and use the same sweet bread stand for another 20 minutes to complete the basic dough. This dough is about 960-970 grams.

5. Hand kneading: Mix flour, yeast, sugar and salt evenly and put them in a kneading container.

6. Add eggs, milk powder and water to make a smooth dough.

7. Transfer the dough to a clean countertop and knead in the cream.

8. Knead the dough repeatedly from the inside out with your hands and body weight, just like washing clothes with a washboard.

9. Make the dough bigger, grab one end and beat it hard until the dough is completely out of tendon, and knead it until the surface is smooth and fully fermented.

10. To test whether the dough is strong enough, just spread the dough into a film by hand, as shown in the figure. If the dough is not easy to break after spreading and can transmit light, it means that it is qualified, and the bread can be soft and delicious.

Whole Wheat Bread

Ingredients: high gluten flour 150g, whole wheat flour 150g, 2 tablespoons of sugar, salt 1 tsp, yeast 1 tsp, water 170ml, 20g of olive oil.

Exercise 1. Knead all the ingredients except olive oil into dough, then add oil and slowly knead into a film.

2. Take out the fermented dough (about 2-2.5 times the original size), round it, cover it with plastic wrap, and relax for 15 minutes.

3. Take out the loose dough, roll it out and round it for 2-3 times, put it on a baking tray, and then conduct secondary fermentation.

4. After the second fermentation, cut a knife on the bread and sprinkle a layer of flour on the dough.

Preheat the oven to 180 degrees, and fire the middle layer of the oven for 35-40 minutes.

Onion ham bread

Ingredients: 300g flour, 6g yeast, 3 teaspoons sugar, 1 teaspoon salt, 30g butter, 1 20g water and1egg.

Exercise 1. Mix all the ingredients except butter, knead into dough, and finally add butter.

2. Wait 1 hour and ferment for 2-3 times.

Cut into small pieces

4. After rounding, wait 10 minutes.

5. Spread out and add chopped green onion and ham.

6. Roll it up and cut it in the middle. Wait another 45 minutes.

7. Sweep the egg liquid, 200 degrees oven, 20 minutes.

Mexican bread

Material a: high-gluten flour 1.50g, milk powder 1 tablespoon, sugar 30g, salt 1/4 tsp, egg 1.5g, dry yeast 1 tsp, water 70g, and butter1.

Exercise 1. Stir flour, milk powder, sugar and salt evenly, pour in egg liquid, mix yeast with some water and stir evenly, then pour all yeast water and remaining water into flour to form dough.

2. After the dough is smooth, add the butter in material A and continue to knead.

3. Knead until the film can be pulled out, but it is not very smooth, and the section is serrated and unfolded. Then cover the dough with plastic wrap for about 65,438+0 hours at 28 degrees, and press the dough with your fingers dipped in high flour without rebounding, indicating that the fermentation is complete and you can cut it.

4. The dough is gently elongated and divided into 4 equal parts. Cover with plastic wrap and wake up 15 minutes.

5. Roll the fermented dough in the middle round again, put it in a baking tray, ferment it at 35 degrees and 75-85% humidity for about 40 minutes-1 hour, put it in an oven, and put a bowl of hot water in the environment. No rebound means good fermentation.

6. Mix butter and powdered sugar well, without salt, and mix well. Add egg yolk several times and stir well. Then add the sieved low powder and mix well, and put it into a paper bag.

7. Squeeze the Mexican batter on the dough and form a circle. It doesn't matter if it's irregular When baking, it will slowly flow down and become uniform.

8. Bake at180 degrees for about 20 minutes, and observe that the surface is golden yellow. Some parts are normal, and that part is crisp and delicious!