Number one: cranberry toast
Red cranberries and soft bread are in sharp contrast in taste. No need for any sauce, every bite is very satisfying.
Specific production method
Step 1: Prepare raw materials. 250g of high-gluten flour, 2g of salt, 4g of yeast powder, 20g of soft sugar, 20g of unsalted butter, 0/30ml of milk/kloc-,one egg and 50g of cranberries.
Step 2: Put all the ingredients except unsalted butter and cranberries into the bread bucket in turn. Select the dough button. Knead until the dough surface is smooth (about 20 minutes).
Step 3: put the unsalted butter into the bucket and knead it until the dough surface is smooth and a film can be pulled out by hand.
Step 4: Put cranberries in the bread bucket. Knead until cranberries and dough are mixed together.
Step 5: the first fermentation. Ferment until the dough is twice as big.
Step 6: Take the dough out of the toaster. Knead until the gas is exhausted.
Step 7: Divide into three doughs of the same size.
Step 8: Take a portion of dough and roll it into a strip about 8 cm wide.
Step 9: Roll up from one end.
Step 10: Put the three dough rings into the bread mold in turn for the second fermentation. When the mold 9 is full, cover it and put it in the oven. /kloc-bake at 0/60 degrees for 40 minutes.
Step 11: Take it out, let it cool and slice it.
skill
1. If you don't have a toaster, you can make dough by hand. As long as you have patience, it tastes just as good ~
2. Cranberries can be replaced by raisins.
The second course: flower-shaped bread
Highlight: Beautiful appearance, attractive color, soft taste and sweet filling.
Specific production method
Step 1: Prepare the ingredients. 250g of high-gluten flour, 45g of sugar, 4g of salt 1g, yeast powder, one egg, 10ml of milk1kloc-0/0ml, 35g of butter and 300g of red bean paste.
Step 2: Put the high-gluten flour, sugar, salt, yeast powder, eggs and milk into the bread machine, select the kneading button and knead the dough until the dough surface is smooth (about 20 minutes).
Step 3: Put the butter in the toaster. Knead until the butter is completely absorbed and the dough can be pulled out of the film.
Step 4: the dough is fermented for the first time, and it is fermented to twice its original volume.
Step 5: Take the dough out of the bread machine, press the dough with your fist and exhaust the gas.
Step 6: Divide the dough into eight small doughs with the same size (each dough weighs about 65g). Then cover with cotton cloth and let it stand 15 minutes or so.
Step 7: Roll the dough into a rectangular piece of 8cm* 15cm.
Step 8: Take a proper amount of red bean paste and knead it into strips 15cm long, put it on the dough and roll it up from one side. Then use a scraper on the other side and cut into small strips as wide as the picture.
Step 9: Roll the cut strips one by one on the whole noodle, as shown in the figure.
Step 10: Connect the whole noodles end to end, stick them together, and put them in a baking tray for the second fermentation. The volume of the second fermentation is twice that of the original.
Step 11: Bake the whole plate of fermented bread in the preheated oven for 170 degrees 15 minutes.
skill
1. If you can't buy high-gluten flour for bread, just use jiaozi flour. The effect is the same.
2. Red bean paste can also be bought in the supermarket.
The third way: original bread sticks
This kind of bread is convenient to eat and take, and it is suitable to dip it in jam. If you are tired of eating slices of bread, you can change the shape of bread, which will certainly be welcomed by your family.
Specific production method
Step 1: Prepare the ingredients. 300g of high-gluten flour, 20g of sugar, 4g of salt 1g, 4g of yeast powder, one egg, 50ml of milk/kloc-0, and 30g of butter.
Step 2: Put the milk, eggs, sugar, salt, high-gluten flour and yeast powder into the bread machine in turn, select the kneading button and knead until the dough surface is smooth for about 25 minutes.
Step 3: Put the butter in the toaster.
Step 4: Knead until the butter is completely absorbed and the dough can be pulled out of the film.
Step 5: The dough is fermented for the first time, which takes about 50 minutes to an hour to ferment to twice its original volume.
Step 6: Take the dough out of the bread machine, press the dough with your fist and exhaust the gas. Then enter the second intermediate fermentation for fifteen minutes.
Step 7: After fermentation, roll the dough into cakes. The size is about 15*35CM.
Step 8: Cut the dough into bread strips with the size of 15*2.5CM, and then put the bread strips into the baking tray.
Step 9: Punch a row of small holes in the bread with the thinnest end of chopsticks. Then the last fermentation takes about forty minutes.
Step 10: preheat the oven at 180 degrees for 10 minute, then put the bread in the oven and bake it for 15 minute.
Fourth: spinach bread
French stick, a very healthy bread. There is no sugar in its ingredients, so the corresponding calories are much lower, and it is also suitable for daily consumption as a staple food.
Specific production method
Step 1: Prepare the ingredients. Ingredients: 300g of high gluten flour, 75g of low gluten flour, 3g of salt, 4g of dry yeast powder, 5ml of olive oil, 225ml of warm water at about 35 degrees, 2g of lemon juice. Accessories: fresh spinach 150g.
Step 2: Put all the main ingredients into the toaster.
Step 3: Select the kneading button (about 30 minutes), knead until the dough surface is smooth, and wait for fermentation.
Step 4: Prepare auxiliary materials while the dough is fermented. Blanch the spinach with boiling water, take it out and let it cool, then wring out the water and cut it into pieces for use.
Step 5: When the dough is fermented to twice its original volume, it means that the first fermentation is ready.
Step 6: Take the dough out of the bread machine, press it with your fist, and exhaust the gas.
Step 7: Wrap the spinach in the dough and knead until the spinach and dough are mixed evenly.
Step 8: Divide the dough into three equal parts, and then let it stand for 15 minutes.
Step 9: Take a small portion of dough and roll it into a rectangular cake of 20CM* 10CM.
Step 10: Roll up the bread from one side, and then pinch out the gap by hand. As shown in the figure
Step 1 1: Put the dough into the baguette mold.
Step 12: Carry out the second fermentation, and then make three oblique cuts on the bread surface.
Step 13: Heat the oven to 250 degrees and lower it to 200 degrees. After preheating for five minutes, put the bread at the bottom of the oven, then put an empty baking tray at the top of the oven and pour in about 50 ml of hot water. Cover and bake for about 20 minutes, then take out the empty baking tray and bake for another 20 minutes.
skill
1. These materials can be used to make three 20 cm long baguettes.
2, warm water of about 35 degrees, if there is no temperature agent, you can try it by hand, and it feels equivalent to body temperature.
3. When chopped spinach is added to the dough, it may stick to the panel. You can use some dried noodles, but remember not to put too much, so as not to affect the hardness of the dough.
4. If you don't have a baguette mold, you can use an ordinary baking tray.
When cutting bread, be sure to cut it before baking. Don't row too early, or the dough will reunite.
6, a variety of freshly squeezed fruit and vegetable juices, fruit residue will retain a lot of dietary fiber. You can knead the remaining pomace into the dough of this bread and bake it into baguettes of various flavors. No waste of ingredients, delicious and healthy.