Materials Tang Zhong Ingredients: fresh milk 85g, high-gluten flour 15g, bread embryo 170g, medium-gluten flour 80g, dry yeast 5g, salt 3g, fine sugar 20g, milk powder 20g, whole egg 52g, milk 85g, butter 38g, cake crust: a little whole egg liquid, a little white sesame seeds.

working methods

1, fresh milk 85g, high flour 15g, stir them evenly, then put them in the microwave oven for 30 seconds100, then take them out, stir them a little, heat them in the microwave oven for 20 seconds, then take them out, stir them until ripples appear, then leave them at room temperature, cover them with plastic wrap, and refrigerate them for 24 hours. If you are in a hurry, you can put it in the refrigerator for half an hour, but it will be better to use it after 24 hours of refrigeration.

2. Put all the materials of the bread embryo except butter into the bread machine, start the sweet bread program, and start the dough mixing. When the dough is smooth, add butter softened at room temperature. After turning off the bread machine, restart the sweet bread program until the dough comes out of the film and the dough mixing program is completed.

3. After the dough is mixed, knead it round, put it in a pot, cover it with plastic wrap, put it in a warm place, ferment it to 2.5 times the size of the dough, and then press it with your fingers dipped in a small amount of dry powder, which will not rebound immediately.

4. Press the exhaust by hand, put baking paper on the bottom after rounding, and roll it into a rectangle the size of a baking tray with a rolling pin. Keep it in a warm place and continue to ferment for 2 times until the volume of bread expands to 2 times.

5. Brush the surface with egg liquid and fork out some small holes to prevent the dough from bulging during baking and sprinkle with chopped green onion and white sesame seeds.

6. Preheat the oven to 160 degrees before brushing the egg liquid. After preheating, put the baking tray in the middle of the oven and bake for 15 minutes. Insert a toothpick into the dough and take it out without gluten.

7. Take out the bread baked with baking paper and pour it on the grill covered with baking paper. Cut off some edges with a knife on the back of the bread, coat it with salad dressing, sprinkle with floss, leave it for a while, roll it up with baking paper, twist it into candy shape and set it.

8. Open the baking paper and cut off both ends. You can cut it into four sections, and dip both sides with salad dressing.

Chrysanthemum coconut bread

Material dough: high flour 540g low flour 60g yeast 10g milk powder 30g sugar 80g salt 9g eggs, fresh milk 250g animal whipped cream 150g.

Coconut paste: coconut paste, egg yolk, butter.

Cheese and ham stuffing: cheese, chopped ham

Exercise 1. Put the materials into a mixing basin. Sugar and salt make yeast multiply. To avoid dehydration.

2. Stir the dough to the completion stage (it can be drawn into a film). You'd better find a machine to help you finish this process.

3. Then put it in a place with suitable temperature and ferment it to twice the size. This process takes about one and a half hours.

4. Beat the dough with your hands and vent. Then divide it into 12 parts.

5. Roll out each part of the dough and wrap it with coconut stuffing. Put it down, then gently flatten the dough with your palm, and then roll it out slightly with a rolling pin to form a round cake.

6. Cut 8- 12 seams around the round cake with scissors as petals. Twist each petal 45 degrees so that the coconut stuffing is exposed upwards, and then slightly reshape it.

7. Ferment at the right temperature for half an hour, which is almost twice as big as the original.

8. Brush the surface with egg liquid and bake in the oven until golden brown. The temperature of the oven is set at 350 degrees Fahrenheit.

Chocolate Danish roll

Dough ingredients: bread flower 200g, fine sugar 50g, butter 20g, milk powder12g, egg 40g, salt 3g, dry yeast 5g, water 88g, and appropriate chocolate chips.

Oil: 70g butter.

Baking: the middle layer of the oven, 375F, 10 minute, until the surface is golden yellow.

Practice 1, put all the materials into the bread machine and dough stall, knead them, restart them, and run the complete dough stall again.

2. Squeeze out the gas in the fermented dough by hand and put it in the refrigerator for 20 minutes.

When the dough is slack, you can prepare butter for the package. Slice 70 grams of butter and lay it flat in a fresh-keeping bag.

4. Use a rolling pin to roll the butter through the fresh-keeping bag into even slices. If it is hot, you can put the rolled butter slices in the refrigerator for a while.

5. Roll out the loose dough with a rolling pin and roll it into a rectangular dough, the length of which is 2.5 times the width of the butter slice.

6. Spread the butter slices in the middle of the rolled dough.

7. Turn the dough at one end to the middle and cover it with butter slices.

8. Fold the dough at the other end to the middle so that the butter slices are wrapped in the dough. Keep your mouth shut

9. Turn the dough upside down, fold it down and rotate it 90 degrees.

10. Roll out the buttered dough again with a rolling pin to form a rectangular thin dough.

1 1. Fold the patch from one end 1/3 to the middle.

12, and the other end is also folded from 1/3 to the middle. This is the first time to get a 30% discount.

13. Fold the dough pieces and put them in the refrigerator to relax for 20 minutes. Then put it back on the chopping board and roll it out with a rolling pin.

14. Roll the dough into rectangular slices again.

15, another 30% discount. This is the second time to get a 30% discount.

16, repeat step 13, and put the folded three-fold noodles in the refrigerator again to relax for 20 minutes. Then roll it into a rectangular sheet.

17, another 30% discount. This is the third and final discount.

18, 30% folded dough, refrigerated and relaxed for 20 minutes, rolled into 0.4CM thick slices, and various Danish breads can be made as required.

19. After the Danish bread dough is made, roll the dough into thin slices with a thickness of about 0.4CM, and then cut it into rectangles with appropriate size.

20. Brush a layer of whole egg liquid on the rectangular dough, then sprinkle with chocolate chips.

2 1, roll up the rectangular dough.

22. Cut the rolled dough into small pieces with a thickness of about 1CM.

23. Put the cut small dose into the baking tray, with the section facing up, and carry out the final fermentation, which is about twice as much as the original.

24. Brush a layer of whole egg liquid on the surface of the fermented dough, put it in an oven preheated at 375F, and bake for about 10 minute, and the surface is golden yellow.

Mini pizza bread

Ingredients 260g high-gluten flour 170g milk 1/2 eggs 4g baking powder 15g sugar 3g salt 20g butter.

Ingredients right amount of green pepper right amount of corn right amount of peas right amount of onion right amount of sausage right amount of tomato sauce right amount of salad dressing right amount of mozzarella cheese right amount.

Exercise 1 1. First, add the wet ingredients into the bread machine, then add the salt, sugar and flour, and finally add the yeast powder, and "mix the noodles" for 30 minutes.

2 2. Add butter and knead for about 20 minutes.

3 3. Knead to the complete stage and ferment until the finger pokes the hole and does not collapse or rebound.

4 4. Divide into small dough of about 50g and roll for 10 minute respectively.

5.5. Vent each dough flat, then press it into a slightly thin round cake in the middle and put it in a warm place for fermentation.

6 6. Cut the vegetables into small particles as shown in the figure; Sausage slices; Ma Su twisted into silk; Better use pizza sauce. I am lazy. I will use ketchup instead.

7 7. Apply a proper amount of tomato sauce to the surface of the bread, and put hydrophobic particles and sausage slices.

8.8. Sprinkle chopped Ma Su and squeeze the lines of salad dressing.

9 9. After fermentation, put it in a preheated oven and bake at 190℃ for about 20 minutes.

Roller marble bread

Ingredients: high gluten flour192g, low gluten flour192g, fresh yeast12g, water15 ㏄, salt 6g, fine sugar 93g, eggs 30g, milk 48.

Exercise 1. Put all the ingredients except cream in the formula into a mixing tank. Using hook beater, stir slowly and evenly, and then stir quickly to form dough. After the dough is formed, add the cream continuously, and then continue to stir until the cream and dough are fully mixed until the dough is bright and stiff. You can add a little salad oil (or olive oil) before taking it out, which makes it easier to take it out.

2. Take out the dough and put it in a container, and conduct basic fermentation for about 30 minutes at the temperature of 28℃ and the relative humidity of 75%. After the dough is fermented, sprinkle a thin layer of high-gluten flour on the table top to prevent the dough from sticking to the table top. Put the loose dough on the table and spread it out into a square.

3. After the dough is spread to twice the size of the marble slice, spread a marble slice in the middle. The four corners of the dough are folded inward to make the seams tight. About 1 kg of dough is wrapped in a marble. Sprinkle a thin layer of high-gluten flour on the table, so that the dough will not break when spread.

4. Open the wrapped dough, and the stick will grow to three times the original length. Brush off the high gluten powder stuck in production, so as not to affect the quality. When the lever is opened, it will be folded three times. Cover the plastic bag, let it stand and relax for about 30 minutes, and then put it in the cold storage for 90 minutes.

5. After the fritters are 80 cm long and 30 cm wide, they are cut into 3 equal parts, each weighing about 250 grams.

6. Put into the model and ferment at 38℃ and 85% humidity for about 45 minutes.

7. Bake in the oven at 200℃ and 200℃ for about 25 minutes.