Material whipped cream 180g corn oil 60g low flour 200g common flour 50g milk powder 20g white sugar 80g baking powder 0.5g

1. Whip the whipped cream. White sugar is added in three times during the beating process. Add the corn oil into the whipped cream several times and stir well. Finally, sift in the flour and baking powder. Stir well.

2. Put the batter into a piping bag with a piping opening, and squeeze it evenly on the baking tray, without greasing paper.

3. Preheat the oven to 190 degrees, and it takes about 25 minutes in the middle layer.

4. Put the cooled biscuits in a closed container or put them in a convenient bag for tying.

Bread and butter

Ingredients: 350g of high-gluten flour, 80g of low-gluten flour, 60g of sugar, 4g of salt, egg 1 egg, 80g of milk and 200g of whipped cream.

40 grams of butter, 4 grams of yeast powder and 20 grams of milk powder.

Setting: The dough fermented for the first time is 965,438+08g, which is divided into 565,438+0g, small dosage 65,438+08g, and six full-pattern bread blanks.

Baking: computer version oven, baking key, 160 degrees for 25 minutes.

Exercise:

1. Put all ingredients except butter into the bread maker, press the dough button and knead for 20 minutes, then stop.

2. Knead into a smooth dough, add butter and continue to restart the dough button to knead the dough for 20 minutes.

3. Knead the dough to be smooth and elastic, then turn off the bread machine and restart the kneading button again. After another 20 minutes, stop the machine and gently try to spread the dough until the film can be pulled out. If not, start kneading again.

4. At this time, press the dough button of the bread machine and work automatically for one and a half hours. Among them, there are nearly half an hour to knead the noodles, and the hardness of the noodles is even greater. After natural shutdown, the fermentation time can be extended until the dough is very large or full.

5. After fermentation, knead the dough with ordinary bread keys for 10 minute, and let the dough wake up for 5 minutes after venting.

6. Take out the dough, weigh it and distribute it evenly.

7. Divide 9 18g of dough into small doses of 5 1g 18, and knead them into smooth round dough one by one. This process can also make the dough exhaust more thoroughly.

8. In groups of three, roll them into slender strips.

9. Glue the parts at both ends together.

10. Turn around and twist into a twist

1 1. Roll the long twist into a ball.

12. Press both ends at the bottom.

13. Put it in the oven to ferment again, 40 degrees and 40 minutes, and the time can be extended after shutdown. It took me over an hour.

You can put a plate of hot water at the bottom of the oven to prevent it from drying out.

14. Take out the dough after it swells and becomes fat, and brush the surface with whole egg liquid.

15. Then put it in the oven and bake at 160 degrees for 25 minutes.