First, spinach and bacon toast.

1. Formula: high-gluten flour 1000g, dry yeast 10g, young sugar 80g, milk powder 60g, salt 20g, purified water 380g, improver 5g, sweet salad dressing 150g, spinach leaves 350g and butter/kloc-.

2. Operation process: stir the dough to 90% gluten, add corn kernels, diced cheese, diced bacon and spinach leaves, stir evenly, and take out the can. The stirring time is L3 m3 "L3 m3" H 1. Divide the dough into 260g/slice, round and relaxed. Make the dough into a rectangle, code it into diced bacon 15g and chopped cheese 3g with black pepper, roll it up and put it into a square mold of 10 * 10. Ferment and steam for 2-3 seconds before entering the furnace. Fermentation: 40 minutes, splitting and relaxing for 30 minutes, proofing at 35°c, 80% for 60 minutes, and baking at140 C/230 C for 28-30 minutes.

Second, matcha oatmeal toast

1. Formula: high-gluten flour 900g, low-gluten flour 100g, dry yeast 100g, sugar 100g, honey 30g, salt 15g, water 100g, and improver.

2. Operation flow: stir the dough until it is full of gluten, divide the dough into 85g/ piece, and relax it in a round shape, and stir it into L3m3 ″, L3m3h/kloc-0 /″, and beat the dough into a round shape at 26℃, then squeeze it into 40g oat yellow peach stuffing (500g oat stuffing, yellow peach diced 100g) and wrap it. Make the matcha pineapple skin into a round sheet and cover it on the surface to form a ball. Put it in a 7.5*7.5*7.5 mold for fermentation and baking. Fermentation: cut and relax for 40 minutes, stir at 35 C 80% for 60 minutes, and bake at140 C/230 C for 23-25 minutes.

(1) seed scalding operation flow: all four raw materials, namely, 500g of D high-gluten flour, 550g of boiled water, 50g of baby sugar and 5g of salt, are evenly stirred, taken out, covered with plastic film, cooled and refrigerated for use the next day.

(2) Operation flow of liquid seed: 500g of high-gluten flour, 2.5g of dry yeast, 5g of honey and 600 g of purified water are mixed evenly, and then high-gluten flour is added and mixed evenly.

Third, matcha red bean toast

1. Formula: high-gluten flour 900g, low-gluten flour 100g, fine sugar 150g, salt 10g, whole egg 150g, milk powder 30g, dry yeast 50g and improver 10g.

2. Operation flow: After stirring, the dough is basically relaxed for about 40min minutes and divided into 120g/ piece of dough. The stirring time is L4 "m3" L4 "m3" H 1 "and the temperature is 26℃, and the dough is round and loose. Knead the dough into a rectangle, put it into 40g/ filling matcha souffle, spread 30g of adzuki bean and natto, roll it into a stick shape, cut it into two pieces from the middle, braid it, put it into a mold for fermentation, brush with egg liquid and decorate almond slices. Ignition170 c//primer 220°C, 15- 18 minutes. The temperature is 32°C and the humidity is 80, about 60 minutes. Sleep for 8.5 minutes, cover and steam in the furnace. 200℃ fire /220℃ fire, about 25-28 minutes, out of the furnace. Fermentation: 40 minutes, proofing 35.80% for 60 minutes, baking: 190 C/200 C 12 minutes.

(1) Matcha souffle stuffing: 300g butter, 75g sugar powder, 60g eggs, 200g New Zealand milk powder and 8g Matcha powder. Stir butter and powdered sugar evenly, add eggs in batches, add sieved milk powder and matcha powder and mix well.

Four. Oatmeal toast

1. Formula: 2000 g of high-gluten flour, 0/60 g of baby sugar, 30 g of salt, 20 g of dry yeast, 600 g of rice soup seeds, 600 g of Polish seeds, 700 g of milk, 0/00 g of whipped cream, 440 g of water and honey/kloc-.

2. Operation process: mix gluten, sugar, salt, dry yeast and improver evenly, add scalded seeds, Polish seeds, whipped cream, water, milk and honey, stir until the gluten slightly swells, slowly add oil and oat stuffing, stir until the gluten fully swells, add black sesame seeds, and take out the jar after stirring evenly. Basic fermentation with surface temperature of 24-26℃: temperature of 28℃, humidity of 75, 40min, 220g, kneading. Relaxation: temperature 28℃, humidity 75 ℃, 30 minutes. Forming: beat the dough into a rectangle, then fold it three times, then roll it into a rectangle, put it into a 1200g toast mold, and ferment it in groups of six.

(1) Operation flow of rice scalding: Boil 300g of water, 30g of sugar and 3g of salt, add 300g of rice flour, stir evenly, and refrigerate for use the next day.

(2) Polish seed operation process: add purified water 1200g, dry yeast 3g, honey 10g, high gluten flour 1000g in turn, and stir evenly. Temperature 28 degrees, humidity 75 degrees, 90 minutes. Refrigerate at 0~4 degrees every other day.

Five, dried tangerine peel hawthorn toast

1. Formula: high-gluten flour 900g, low-gluten flour 100g, fine sugar 180g, whole salt 10g, egg 150g, milk powder 30g, dry yeast 15g, and water 40.

2. Operation process: the stirring time is l4 "m3" l4 "m3" h 1 ",the stirring temperature is 26℃, 100g, the dough grows into strips, 25g of Chenpishan orange sauce is applied, and the other dough is placed on the surface, cut for 8 times, rolled into rolls and put into 65438. Minute 100g, round, relaxed for 25 minutes, proofed for 35.80% for 40 minutes, baked after fermentation, and baked for 23-25 minutes at160 c/230 c.