1, 300g of high flour, 5g of salt, 5g of water 170g, 5g of yeast powder, knead into smooth dough, and put it in the refrigerator for one night. In addition, take 300g of high flour, 5g of salt, 0/70 g of water/kloc-,30g of butter, 40g of sugar and 5g of yeast powder, mash the overnight dough into small pieces and add them together;

2. Knead into a smooth dough, which can be pulled into a film and fermented to twice the size;

3. Divide into three pieces, shape them into sticks, and then carry out secondary fermentation, making several cuts on the fermented bread;

4. Preheat the oven to 180 degrees, add a plate of boiling water in the microwave oven and bake for 25~30 minutes; Select materials

500 grams of high-gluten flour, 30 grams of fine sugar, 3 10 grams of fresh milk, 6 grams of baking powder, 60 grams of whipped cream and 3 grams of salt. Methods Fresh milk was poured into the bowl of microwave oven and heated over high fire 1 min for 30 seconds. Take it out and put it at room temperature, add 6 grams of baking powder, stir well and let it stand for 8 minutes. Knead high-gluten flour+fermented water+salt+fine sugar into dough, add whipped cream 15 minutes and knead until swelling stage. Ferment in a warm place until it is twice as big. Pat the dough gently, pat off the air in the dough, divide it into circles and relax for 20 minutes. After relaxing, roll it into strips, wrap your favorite stuffing and roll it up from the left. Try to grease the baking tray first and put in the rolled dough. Preheat the oven 180 degrees for 2 minutes, add a bowl of hot water and put it in the baking tray. Ferment for 45 minutes. Take it out, moisten the knife with water, cut a few knives on the dough and spray water. Spray water once before entering the oven. 10. 170 degrees for 20 minutes. Select materials

200g high flour, 50g low flour, 5g white oil, 5g fine sugar, 5g salt, 5g instant yeast and milk 155ml. Dried rosemary 1 tablespoon. 10 black olive.

Sieve the powder. Put it into the bread machine in the order of: milk-sugar-salt-powder-yeast. Add white oil to the dough and continue to knead until the dough is smooth and not sticky. Dough can stretch a film that is not easy to break. Sprinkle with rosemary. Wrap the dough into a ball, put it in a pot and lightly coat it with oil. Cover with plastic wrap for basic fermentation for 40 minutes. Take out the dough and pat it flat. Divide into 5 portions, 80g each, make them into circles, cover them with plastic wrap, and let them stand and relax 10 minute. Roll the dough flat into long thin slices with narrow top and wide bottom, obliquely cut six channels (such as veins) with a wet knife and put them on a baking tray. Poke holes in the dough with your fingers, and then put black olive slices on it. Gently press, cover with plastic wrap and ferment for 30 minutes. Preheat the oven to 200 degrees. It takes about 12 minutes, and the surface is golden yellow.