1. First, melt the yeast with warm water and add high-gluten flour, sugar, eggs, etc. And stir evenly.

2. After the dough is mixed, knead the fascia and knead it into smooth dough (generally using a dough mixer).

3. Take out the dough and divide it into 180g/ sheet. Pick up a small piece of dough and knead it into strips 1m long.

4, after three times of kneading, molding, and then put into a baking tray, the bottom of the baking tray is coated with a layer of butter in advance.

5. Put the molded bread dough into a fermentation box with appropriate temperature for fermentation.

6. The dough can be twice as big as the original one, and the inside of the dough presents a wiredrawing honeycomb shape.

7. After fermentation, put it into the oven, adjust the baking temperature, and bake for 40 minutes with top fire 160℃ and bottom fire 156℃.

8. Immediately after baking, move to the baking net to cool.

The calories of bread are100g, 3 12 calories. Of course, the data is different, which has an important relationship with the sugar content of bread. The nutritional value of bread is higher than that of pasta such as steamed bread, because eggs and sugar are added when making bread. It is rich in protein, fat and carbohydrates. It contains certain vitamins and minerals, and the bread has various tastes, is easy to digest and absorb, is convenient to eat, and has various eating methods. It is a kind of pasta that people deeply like in their lives.

2 Lao bread

Old bread, that is, old bread, is the product of bread when it just emerged. Although the patterns and forms of bread are constantly being renovated, old bread still has its own place. Old bread is still a favorite taste, mostly made by natural fermentation and baking of flour. It has some sour taste. Compared with the existing bread, the old bread does not add eggs, milk and other raw materials, and it is not too fluffy, but it has good nutrition and is relatively easy to make.

35 minutes to make bread at home.

The ingredients are high-gluten flour, yeast and salt. Put the ingredients in a container, ferment for 2 hours, and then refrigerate 10 hour. Start stirring the dough, turn on and off the bread after stirring, and heat it in the oven at 230 degrees for about 20 minutes. Then cut the bread into a certain tic-tac-toe shape with a depth of 6 mm It can also be made directly with a bread machine. Now the bread machine is also very convenient, and there is no need for manpower at all. The bread machine runs automatically from dough mixing to fermentation to final baking, which is particularly convenient.

4 bread flour

Bread flour is flour mixed with some durum wheat and durum wheat. This kind of flour has high gluten, good quality, strong toughness, good elasticity and high protein content, and is especially suitable for making bread. It has a good sense of bulkiness. Tearing this flour by hand will infect the bread, which is very bulky. Moreover, its carbohydrate is higher than other flour, so it is not only good in production technology, but also rich in nutrition and has the characteristics of fragrant taste.

5 French baguette

French baguette is one of the most traditional French breads, rich in nutrition and one of the representative breads of French bread. Its ingredients are simple, using only flour, yeast, water and salt. Generally speaking, no sugar, no milk and other materials are added, and little oil is added. Wheat has not been bleached, so there will be no preservatives, especially crisp skin, soft surface, toughness and strong wheat flavor. This is a more traditional French staple bread.