material
Ingredients: 500g high-gluten flour, dry yeast 10g, 35g white sugar (80g sugar for making sweet bread), 25g milk powder, 240g egg 1, 6g salt and 35g butter.
working methods
1. Put the flour and dry yeast into a basin and mix well. Add sugar, milk powder, eggs and water to form dough.
2. Add salt and butter, knead into smooth dough, cover and ferment.
3. Just send it like this, haha.
4. Divide the dough into several portions, knead some into strips and continue to ferment.
5, don't worry, it is best to ferment 1, 2 hours, often brush some water on the surface to prevent drying. Brush egg liquid on the surface after fermentation and sprinkle sesame seeds.
6. Preheat the oven to 190 degrees, put the baking tray in the middle layer of the oven and bake for 10 minutes. Take it out of the oven.
7. Open it and have a look. Very soft ~ ~
8. Take a loaf of bread, cut a knife in the middle and squeeze in whipped cream, which is buttered bread.
9. Take a loaf of bread, cut a knife in the middle, put a hot dog sausage on it, squeeze ketchup and mustard, and it is a hot dog (preferably squeeze a little sour cream).
Practice 2,
material
220g high gluten, 30g medium gluten, 50g cooked pumpkin, water 1 30ml, sugar 1 spoon, yeast 1 spoon, salt1spoon and cream.
working methods
1: bread maker Panasonic 105T sequence: water-> Pumpkin-> Sugar->; Put the flour into the inner pot in turn for 30 minutes. Put yeast in the fifth minute, cream in the remaining five minutes and salt in the remaining three minutes. Whole journey 15 minutes.
2. Put the dough into a plastic bag, tie it tightly, put it in the refrigerator, and take it out within 2- 18 hours.
3: min 10 serving, rolling twice, flattening for the last time, putting hot dogs, squeezing mayonnaise sauce, fermenting twice as big, preheating the oven at 2 10 degree, and baking for 8 minutes and 30 seconds.
Exercise 3,
material
256g of high-gluten flour, 24g of low-gluten flour, 4g of yeast, egg 1 piece, half teaspoon of salt, 40g of raw sucrose de Melara, 30g of milk1piece, 6 strips of frank sausage and 20g of cream.
working methods
1: First, pour the cream and milk into a small pot and cook until the cream melts, then cool it to a slight temperature.
2: Put the flour, Polygonum Multiflori Radix, sugar and yeast into a container and stir evenly, then add the eggs and continue to stir evenly.
3: Step 1 Add to Step 2 in stages. It may not be necessary to add all the solution, just stir the flour into balls. Note that different brands of powder have different degrees of water absorption, so you should adjust it yourself.
4. Next, knead the dough and beat it until the surface is smooth and tough (note that different brands of powder have different water absorption, if it is too wet, sprinkle powder and rub it, if it is too dry, sprinkle water). Then, put it in a container with cooking oil at the bottom for fermentation for one hour. You can put a cup of hot water in the oven and a container full of dough in the oven for fermentation.
5: After the first fermentation, take out the extruded gas and press it down by hand, then divide it into 80g balls and knead it round. Let stand15min.
6: After making the dough into an oval shape, fold it up and down to the middle, and then glue the dough. Invert the front, press the chopsticks into a groove in the middle, and put in the sausage.
7: After setting, the dough is fermented again for 35 minutes. Pay attention to adjust the time according to the weather and humidity! After fermentation, spread the egg liquid on the dough.
8: Put half a basin of water to prevent the humidity in the oven from being too low, and bake for about 20 minutes until the surface is golden. The temperature of each oven is different, and the baking time may be different. After baking, add mayonnaise and ketchup.