Gourmet: Zhejiang cuisine

Features: original taste is mellow and delicious.

Ingredients: dough material: medium gluten flour 300 g sugar 1 tablespoon vegetable oil 1 tablespoon baking powder 1 tablespoon yeast (dry) half a tablespoon warm water 1 cup bread flour. Appropriate stuffing: chicken (whole grain) 150g onion 1.

Seasoning: 2 teaspoons of pepper &; frac 14； 1 teaspoon of corn flour, 2 teaspoons of oil, 1/2 tablespoons.

Production process:

First, stir the yeast and warm water, pour into the leather, mix well, knead into dough, and store for 15 minutes. Marinate the chicken with stuffing 10 minute, and dice the onion. Heat oil in the pan, saute garlic and onion, add braised chicken, miscellaneous beans and spicy instant food materials, copy the fragrance, add mashed potatoes and fish and mix well. Divide the dough into small balls, each ball 1 tablespoon filling, knead into a ball, and wet it with bread flour. Heat the oil, fry the bread until golden brown, and take it out.

Danish pastry

Ingredients: high gluten flour 240g, low gluten flour 60g, water about 120g, cream 30g, yeast 7g, sugar 20g, salt 5g, egg 50g, shortening 2 10g.

Production steps:

1. Put the yeast into a container, add 1-2 tablespoons of warm water and stir well.

2. Put the eggs in another container and break them. Add water, sugar and salt while stirring, and stir until the sugar is completely dissolved.

3. Add high flour, low flour and yeast water and stir to form balls.

4. Move to the workbench, add the cream and stir well.

5. Rub it back and forth with your hands until it is slightly stiff.

6. After completion, put the dough into the fermentation box and relax it for 20 minutes at 22 -25 degrees (for the first fermentation, I boil a little water in the pot until it bubbles slightly, turn off the fire, then put a shelf on it, put the container with the dough on it and cover it, and it will start in about 20 minutes).

7. Wrap it with film tape and put it in the freezer 1-4 hours or so.

8. After taking it out of the freezer, let the dough cool first, and then roll it into a rectangle with a rolling pin with a thickness of 2cm.

9. Next, fold the quilt three times. Refrigerate after folding 15-20 minutes, and last 30 minutes. Then roll it out, make it into square pieces, and then shape it according to the style you want. After molding, the second fermentation is carried out. The weather here is already very hot, so it can be left at room temperature for about 40 minutes.

10. After the second fermentation, brush the egg liquid on the dough (not on the cut) and bake it in the oven at 200 degrees (preheat first) 18-20 minutes.

1 1. About the shape of the yellow peach bread: First, open a square dough piece of 12* 12CM, spread a little egg juice in the middle, then fold in the four corners, pinch, squeeze the custard sauce in the middle after secondary fermentation, and then put the yellow peach slices (this can be changed at will.

Cheese bread

Materials:

Two slices of whole wheat bread, salad dressing 1 spoon, a few salad leaves, 50 grams of cheese slices, cucumber 1/3 strips of salt.

Exercise:

1. Spread the salad dressing on the toast. Spread washed salad leaves and cheese on the bread.

2. Then cut off some cucumber slices and put them on the cheese. Then cut the remaining cucumbers into thick slices, sprinkle with salt and pepper, and spread them on the edge of the plate and beside the bread.

Advice for office workers:

Cheese sandwiches can be made of the same materials. When carrying, cucumber slices are packaged separately.

Coconut bread

Dough material:

A high-gluten flour 2 10g low-gluten flour 56g milk powder 20g fine sand sugar 70g salt 1/2 teaspoons b whole egg 1 Tang Zhong 84g (14g high-gluten flour +70g water).

C water 85g yeast 6g.

22 grams of unsalted cream

PS: There is a big mistake in the picture, that is, salt and yeast are put together. In fact, if yeast is put together with sugar and salt, it will destroy the activity of yeast and the dough will not rise!

Stuffing: 20g of fine sugar, 80g of brandy 1 spoon, raisin 1 cup.

Exercise:

1. Mix brandy and dried grapes and soak for half an hour.

2. mix and dissolve material c.

3. Mix materials A and B, and stir slowly with an egg beater.

4. After homogenization, turn to medium speed and continue to stir until it is thick, and add material D..

5. Add material D and stir until the dough is smooth.

6. Basic fermentation for 40 minutes

7. Flatten the basic fermented dough into a rectangle by closing and exhausting.

8. Sprinkle hand powder on the dough, and then roll the dough into 25CM*40CM.

9. Roll out the dough and flatten the edges slightly.

10. Brush a layer of water on the dough with a brush.

1 1. Mix the fine sugar and coconut powder in the filling evenly, and then spread it evenly on the dough (it is not necessary to spread it evenly, which is convenient for closing).

12. Drain the grapes soaked in brandy and sprinkle them evenly on the dough.

13. The dough rolls from top to bottom.

14. Knead at convergent position

15. The dough is divided into 8 portions on average. Stick some high powder on chopsticks and press it down from the middle of the dough to form a butterfly shape.

16. Final fermentation (38 degrees, about 40 minutes)

17. Finally, bake at 180℃ for about 20 minutes and serve.

English bread

Ingredients: 400g of high gluten flour, 6g of dry yeast, 6g of sugar, 8g of salt, 4g of butter, 6g of milk powder, 275g of warm water, oil spray, half an egg, milk 1 spoon.

Method:

Prepare dough:

1. Butter should be at room temperature.

2. Put the high-gluten flour, dry yeast, sugar, salt, milk powder and warm water together, and vigorously stir the dough for at least 10 minute; If the dough is too wet, you can add some flour.

3. Add melted butter and knead thoroughly.

4. Cover the dough with plastic wrap and put it in a warm place for fermentation for at least 2 hours, the volume should be 2 to 3 times that of the previous one.

5. Knead the dough evenly and ferment it again in the same way.

Toast:

1. The oven is turned on at 350F, and the baking tray is sprayed with oil.

2. Take out the remaining 1/2 egg liquid and 1 tablespoon milk and mix well.

3. Knead the dough evenly, divide it into 8 parts, round it, brush a layer of egg liquid on the surface, and wake it for about 15 minutes.

4. Brush the surface of the dough with egg liquid again and bake in the oven for 30 minutes, or until the bread is cooked.

French bread

Raw materials: high gluten flour 80% low gluten flour 20% salt 2% dry yeast 1% Meiji brand 1% 0. 8% water 60-65%.

Output: 1. Stirring process: add the material formula 1 slow mixing 1 min to formula 2, stir for 2 minutes, and switch to rapid stirring for 8- 10 minutes to complete. 2. The dough temperature is 26 degrees Celsius. 3. The basic fermentation environment temperature is 26℃, the relative humidity is 75%, and the basic fermentation time is 60 ~ 90 minutes. 4. The final wake-up temperature is 32 degrees Celsius, the relative humidity is 85%, and the final wake-up time is 50 to 60 minutes. 5. Baking temperature: fire 220 degrees, fire 190 degrees. (300g dough), baking time: about 30 to 40 minutes. Note: If the gluten of flour is insufficient, it is not necessary to mix low-gluten flour.

Qian Ceng bread

Raw materials:

500g of high-gluten flour, fine sugar 100g, 5g of salt, 5g of yeast, 50g of honey 15g, 50g of milk, 50g of whipped cream, 50g of water 100g, egg 100g and 50g of cream.

Stuffing: cream 105g, powdered sugar 60g, eggs 50g and low-gluten flour 200g.

Filling making: stir all the ingredients evenly.

1: Pour the dry material into the mixer, and then add the wet material to stir.

2: Stir until the dough is smooth and elastic, then add the cream.

3: Stir until the dough can be drawn into a film.

4: Basic fermentation at normal temperature for 40 minutes.

5: Roll out the dough and wrap it in the stuffing.

6: Roll the dough 3 times and fold it 4 times.

7: Roll the dough to the thickness of 1 cm, and press it into a circle with a mold.

8: Brush the dough with egg liquid and dip it in fine sugar.

Ferment at 9:30℃ for 40 minutes until 2. Five times the original volume.

10:200℃ and 180℃ baking 15 minutes.

Whole Wheat Bread

Raw materials: 290g of gluten, 290g of whole wheat flour, 75G of fine sugar, 25G of milk powder, egg 1 piece, dry yeast 10g, salt 10g, 350ml of water and 50g of butter.

Exercise 1. Mixing all the materials, kneading to expansion stage, and preparing for fermentation;

2. The first fermentation is completed;

3. Gently press the dough, exhaust the air inside, divide the dough into circles, and simmer for 30 minutes;

4. Start shaping, take out a dough, gently press the air, and roll it into an oval shape with a rolling pin;

5. Roll up from top to bottom, with the interface facing down, and hold for 15 minutes;

6. The second shaping, light pressure exhaust, longitudinal flattening;

7. Roll it up and put it into a toast mold for secondary fermentation;

8. Ferment for 8 minutes;

9. Preheat the oven for 200 and bake for 10 minute, then turn to 180 and bake for 30 minutes.

roast

Ingredients: 450g of toast mold, 270g of high-gluten flour, 50g of eggs, 25g of fine sugar, 30g of whipped cream, 30g of milk, 30g of milk powder, 20g of butter, 3g of salt (1/2 teaspoon), 5g of baking powder (1 teaspoon) and 92g of Tang Zhong.

Method: 1, 50g high flour and +250g water, stir evenly, put in a pot and heat to 65℃ with low fire (if there is no thermometer, it can be determined by observing the lines and thickness on the surface). In the meantime, keep stirring, then let it cool, and then weigh and use it. The rest can be sealed and refrigerated under clean conditions, and once Tang Zhong appears, it can be stored for 1-2 days. ! ! )

2. Pour the milk into a bowl and heat it with microwave oven 100% fire for 20 seconds.

3. Put the temperature (about 38 degrees, it is advisable not to burn your hands), add baking powder and stir evenly to make fermented water.

4. Add fermented water to high flour+eggs+sugar+milk powder+Tang Zhong+light cream and knead it into a smooth ball. Add 20 grams of butter and continue to knead until it is completely expanded (that is, a tough and light-transmitting film appears, which is smooth and round after being punctured by hand). < The above kneading stage only took 16 minutes. Pay attention to the strength and speed of kneading. I use the method of rubbing while falling >

Put it in a warm place, cover it with plastic wrap, ferment it to twice its size, and poke a hole in the dough with your finger dipped in flour so that the hole will not retract. (This process is the first fermentation, about 40 minutes. I put it at room temperature, 28-29 degrees. In this free time, you can brush the baking mould with butter. )

6. Take it out, gently pat off the air in the dough, divide it into two parts, knead it round and relax (this process is intermediate fermentation, 15 minutes. In this spare time, the oven can be preheated to 160 degrees).

7. Roll the two doughs into an oval shape with a rolling pin, turn the rolled dough upside down, and roll it up from top to bottom.

8. Put the bread roll into the toast mold, cover it with plastic wrap, put the grill on the oven, and spread a wringing wet towel (be careful not to cover the air outlet) to make the toast mold 7-8 minutes full.

9. Put it in the lower floor of the oven (if there are four floors, put it in the middle and lower floor), 160 degrees for 30 minutes. (The specific time can be increased or decreased according to your own oven)

10. Take it out while it is hot, demould it and let it cool.

livelihood

Ingredients: 300g of high flour, 4g of salt, 30g of sugar, milk powder 15g, one egg, milk 125g, 5g of yeast and 25g of butter.

Practice 1, put the flour into a pot, mix the raw materials except butter, and pay attention to keep the yeast away from salt first;

2. After the dough is synthesized, add butter to continue kneading the dough;

3. Grab one end of the ball on the chopping board and pat it. After folding, continue beating until the dough is smooth and the film can be pulled out;

4. Ferment the dough to twice the size in the warm place of the dough room;

5. Take the swollen dough out of the dough and release gas. And then divided into equal parts;

6. Round the divided dough, which is beneficial to the formation of bread crust;

7. Put the dough on the second floor of the preheated oven to continue fermentation (be careful not to raise the temperature too high, not to exceed 40 degrees), and put a small bowl of water in the oven;

8. When the dough is fermented to twice the size again, start baking;

9, up and down the fire 180 degrees, baking for 30 minutes;

10, brush the cream on the bread when it is almost ready.