How to make cheese bread?

1. Prepare ingredients: 300g of high-gluten flour, 75g of caramel, 5g of dry yeast, 30g of brown sugar, 5g of salt, egg 1 each, whipped cream 15g, milk 190g, butter 15g, and walnut 45g. The practice is as follows:

1. Knead until the whole period, and do basic fermentation for 40-50 minutes. Until it is twice as big, if you are not sure, you can do a finger test. Stick flour with your fingers and stick it down from the middle of the dough. If the hole in the dough closes slowly, the fermentation is complete. );

2, and then divided into 5 minutes, rest 10 minutes;

3. flatten it and wrap it in Kampell. Finally fermenting for 30-40 minutes;

4. Bake 12- 15 minutes until golden brown.

Method for making banana bread

Ingredients: main ingredients: 230 grams of flour, ingredients: three bananas, one egg, 20 grams of milk powder, 20 grams of butter, 3-4 grams of yeast powder, one spoonful of honey and a proper amount of white sesame seeds. Accessories: 20g sugar, 2g salt.

1, prepare the required materials.

2. Mashed bananas are mixed with all materials except butter.

3. Knead into dough with smooth appearance.

4. Add butter and knead until the expansion stage.

5. Cover with plastic wrap and ferment to twice the size.

6. Vent the dough, divide it into several equal parts, knead it round, and relax for 10 minute.

7. Take a portion of dough and roll it into a slightly pointed dough.

8. Roll the tip of the dough into a roll.

9. Put the prepared bread rolls into the oiled baking pan and ferment again.

10, brush the whole egg liquid on the surface, sprinkle with white sesame seeds, and put it in the middle and lower layers of the preheated oven. 175? Bake up and down for 20 minutes.

The practice of fluffy bread

Main ingredients: high-gluten flour 150g, auxiliary materials: milk powder 1 tsp, egg white 1 tsp, yeast (dry) 1 tsp, appropriate seasoning for meat floss: salt14 tsp, sugar 30g, water 70g. The specific steps are as follows:

1, bread can be made according to the general process. Knead the dough to the swelling stage, cover it with plastic wrap, and conduct basic fermentation at 28 degrees Celsius until the dough swells 2.5 times.

2. The fermented dough is vented, divided into 4 parts and rounded. Wake up 15 minutes.

3. Take a piece of dough, flatten it, roll it down from the middle, and then roll it up from the middle. Make it oval (not too long).

4, turn over, roll up from top to bottom, tighten the edge. And pay attention to the middle of the two ends, so that the olive dough can be formed.

5. Carry out the final fermentation under the humidity of 38 degrees and above 85 degrees. It takes about 40 minutes to ferment to twice its size. Brush a layer of egg water solution (egg: water = 1: 1) on the surface. Bake in a preheated oven at 180℃ for about 15 minutes.

6. After taking it out of the oven, put it on a cooling rack and cool it. Take a loaf of bread, cut it from the middle (don't cut it off), coat the slit with salad dressing, put it together, and coat the surface with salad dressing.

7. Roll around in the dental floss, and then remove the excess dental floss.