Ingredients: 250g of high gluten flour, 2 teaspoons of dry yeast 1 and1,30g of butter, 30g of eggs, 3g of salt, 45g of fine sugar, and milk powder 15.

G, water 120g.

Baking: 165 degrees, about 35 minutes.

Production process:

1. Dissolve the dry yeast in a small amount of water and let it stand for about 5 minutes. Mix high-gluten flour, eggs, salt, fine sugar, milk powder and yeast water.

Mix with the rest water, knead into dough, knead until the dough is hard, add softened butter, and continue to knead until.

The dough reaches a complete stage, at which a film can be pulled out.

2. Put the kneaded dough into a basin, cover it with plastic wrap or wet cloth, and ferment at 28 degrees for about 1 hour until the dough becomes 2-2.5 times larger.

Put your finger into the flour and the finger hole will not retract, indicating that the fermentation is good. 3. Squeeze the fermented dough by hand to exhaust the gas inside the dough. Round the vented dough, wrap it with plastic wrap and put it in.

Wake up at room temperature 15 minutes.

4. Roll the dough into an ellipse with a rolling pin, and the width of the ellipse needs to be the same as that of the toast mold.

5. Turn the rolled dough upside down so that the original side below faces up.

6. Roll up from top to bottom.

7. Roll into a long strip.

8. Put the rolled strip into the baking mold. Ferment at about 38 degrees and 85% humidity for 8 minutes (if it is covered with soil,

The company fermented to 9 minutes).

9. Brush a layer of whole egg liquid on the surface of fermented toast, and then bake it in a preheated oven. 165 degrees, about 35 minutes.

10, and put it on a cooling rack for cooling. Slice after cooling.

Rousong steamed bun

Ingredients: high gluten flour 150g, milk powder 1 tsp, salt 1 4 tsp, 30g of fine sugar, egg liquid 1 tsp, yeast1tsp, 70g of warm water, and butter 15g.

Brush liquid: egg liquid (egg liquid: water = 1: 1)

Surface decoration: salad dressing, appropriate amount of meat floss.

Production process:

1, bread can be made according to the general process. Knead the dough to the swelling stage, cover it with plastic wrap, and put it at 28 degrees Celsius for basic fermentation.

2. Ferment to 2.5 times the size.

3. The fermented dough is vented, divided into 4 parts and rounded. Awakening 15 minutes

4. Take a piece of dough, flatten it and roll it down from the middle.

5, and then roll up from the middle. Make it oval (not too long).

6, turn over, roll up from top to bottom, tighten the edge. And pay attention to the two ends to the middle.

7, so that the olive dough can be shaped.

8. Carry out the final fermentation at the humidity of 38 degrees and above 85 degrees. It takes about 40 minutes to ferment to twice its size. Brush a layer of egg water solution (egg: water = 1: 1) on the surface. Bake in a preheated oven at 180℃ for about 15 minutes.

9. After baking, put it on a cooling rack to cool. Take a loaf of bread and cut it in the middle (don't cut it off).

10. Apply salad dressing to the incision.

1 1, together, with salad dressing on the surface.

12, roll in the dental floss, and then throw away the excess dental floss.

Raisin almond bread

Ingredients: 270g of high-gluten flour, 30g of eggs, 40g of fine sugar, 2 teaspoons of cinnamon powder1/,2 teaspoons of salt1/,2 teaspoons of dry yeast, 0/5g of milk powder130g of water/kloc-0, and unsalted butter/kloc-.

Production process:

1, 100g butter slices, softened at room temperature for later use.

2. Put 75g almonds in the oven, bake at 180 degrees for about 8 minutes, and then bake them out to cool.

3. Put 30 grams of almonds and 40 grams of fine sugar into a food processor and grind them into powder to make almond icing for later use.

4. Chop the remaining 45g almonds.

5. Soak raisins in Chinese liquor for more than 1 day, and drain the water.

6. Mix high-gluten flour, eggs, almond powder, yeast, salt, cinnamon powder, milk powder and water and knead into dough. After kneading the gluten, add butter and continue kneading until the film can be pulled out.

7. Cover with plastic wrap and ferment at about 28 degrees to 2.5 times the size.

8. Ventilate the fermented dough, add raisins and chopped almonds, knead evenly, divide into equal parts, round, and ferment at room temperature 15 minutes.

9, the whole form a circle, discharged into the baking tray, temperature 38 degrees, humidity above 85% for the final fermentation.

10, fermented to twice the size, and then baked in a preheated oven. 170 degrees, 30 minutes (baked until the surface is light brown. Please adjust the temperature and time according to your oven)

1 1. After being taken out of the furnace, apply a layer of melted butter on the surface for moisturizing.

12, sprinkle with powdered sugar and serve.