/ltxxlr.asp?id=2592There are many, many Western-style dim sum recipes.

I don’t know why the bread recipes I found are all in Traditional Chinese. I have used a tool to convert them to Simplified Chinese. But why do some words still look like traditional Chinese?

Bread recipe

Honey buttermilk toast

Ingredients: 1 loaf (21cm x 10cm long mold) 60g warm water 1 teaspoon dry yeast (Dry yeast) 1 teaspoon Buttermilk 120g 1 tablespoon honey

250g bread flour 1 teaspoon salt 10g melted butter

Please do this with me: Preheat the oven to 375 degrees F ( About 190 degrees C) Place anti-stick paper or a layer of oil on the bottom of the baking pan

1. Put warm water in a bowl, add sugar, stir to dissolve

2. Apply on the surface of the water Sprinkle the yeast, do not stir, let it sit for 5 minutes, stir, and let it stand for another five minutes

3. Warm the buttermilk in the microwave, add honey and stir evenly

4. Place in Dagang Add flour + salt + yeast water + buttermilk to the basin, stir until the dough is smooth for about 8 minutes

5. Take out the dough and touch it. If it is too soft and sticky, add half a tablespoon to 1 tablespoon of flour

6. Add melted butter and continue stirring for 5 or 6 minutes, until smooth, uniform and non-sticky

7. Place in a large oiled basin, warm and ferment for at least 1 hour until doubled in size

8. Sprinkle some flour on the table and roll the dough rod into a square shape (width slightly shorter than the model)

9. Like a bun Roll the dough from bottom to top like sushi, tightening the dough while rolling to avoid packing in too much air

10. Place it in a baking mold, keep it warm and ferment for 40-50 minutes, and coat the surface with a thin layer of Apply a thin layer of egg liquid and bake for about 30-40 minutes

Notes:

20050228 Experimental experience:

(1) This toast is very soft because It has buttermilk and a hint of honey.

(2) The skin is hard, not brittle, but hard to bite off. If you have a toast mold, it will look like toast.

(3) The model cannot be used larger than mine, because the portion is not large, and my bread is already very low when baked.

(4) Buttermilk - It is sold in supermarkets in the United States and can be stored in the refrigerator for about a month.

You can also make your own: 120g of milk and 2 tablespoons of lemon juice

(5) Adding 1 tablespoon of honey is a non-sweet formula. If you want a little sweetness, you can Add to 2 tablespoons. Remember that the buttermilk must be warm before adding honey, otherwise it will be difficult to blend. If you don’t have honey, you can add sugar. The amount of sugar is more than that of honey, because honey is sweeter; you can try 2 or 3 tablespoons first to see. Adding honey is just for another flavor.

(6) Be careful not to brush too much egg wash on the surface, just brush it once, otherwise the color will be too dark.

(7) I use KitchenAid to help me knead the dough. If I use my hands, it may take a while, but anyway, the dough is smooth and not sticky.

Russian potato bread

Ingredients: 120g of potato (peeled and cut into pieces) 2 teaspoons of dry yeast powder (Dry Yeast)

High-gluten flour ( Bread Flour) 180g Whole-wheat Flour (Whole-wheat Flour) 70g

Butter 1 tablespoon Salt 1 teaspoon Caraway Seed 1/4 teaspoon (optional)

Please You do this with me: Preheat the oven to 400F (about 200 degrees C) and place a baking sheet with anti-stick paper

1. Put appropriate water and potato cubes in a small pot, cook until soft, remove and press Puree

2. Leave 80-100c.c of water for boiling potatoes. After the water is slightly cold, sprinkle yeast powder on the surface and let it stand

3. Put all the ingredients in a large basin Flour + salt + mashed potatoes + yeast powder and water, knead with machine or hand until uniform dough

4. Stick the caraway seeds into the butter and pinch it with your fingers until the butter is soft

5. Add 4. into the dough and continue kneading until it becomes a smooth and soft dough

6. Ferment in a warm place for 1 hour until doubled in size

7. Knead it with your fist Flatten the expanded dough, take it out, knead it twice, and shape it into a dome bread shape

8. Place it on the baking sheet and ferment for the second time in a warm place, about 30-40 minutes< /p>

9. Cut grid stripes on the bread and sprinkle a little whole wheat flour evenly

10. Bake in the oven for about 20-25 minutes, then simmer for 10 minutes

20050401 Experimental experience:

(1) Many Russians like to add mashed potatoes to bread ingredients. The bread looks very soft and delicious because of the mashed potatoes, and If placed in a sealed bag, it can be stored for many days and still remain soft, and it will not dry out after a day or two.

(2) The baked crust is very crispy and hard, much like European bread. When I cut this bread, it felt like I was sawing wood. In addition, the bread should be cooled slightly before trying to cut it, otherwise the cut surface will not look good.

(3) Caraway Seed can be bought in supermarkets in the United States. It can be used in meat, and it is also used in many Western pastries and breads. It needs to be ground slightly to get the flavor and give the food a mint-like flavor. It feels cool. You can leave it out, but the taste will be slightly different, but the texture will be the same.

(4) You can first mix 80c.c potato water with dry yeast. If the dough is too dry, adjust 1 tablespoon by 1 tablespoon; the dough should be "quite soft and moist" when kneaded. The dough is a bit high and not easy to pick up; however, it is smooth and not too sticky."

Wood bread

Ingredients::

High-gluten flour 2625g

Low-gluten flour 1125g

Fine sugar 825g

Milk powder 188g

Whole egg 188g

Salt 37g

Dry yeast 56g

Water 1125g

p>

Ghee 450g

Method:

1. Stir ingredients 1-8 into a ball

2. Add ghee and mix evenly, use two Beat the dough quickly until there is a crisp cracking sound when the dough is pulled apart by hand

3. Divide each piece into 1125g, then roll and shape until smooth

4. Roll the dough to about 0.4 cm thick, about 30 cm wide, about 45 cm long, brush the surface with clean water

Leave it aside for a while, then evenly spread dried fruits (such as raisins), leaving 1/3 blank at the lower end, and roll it tightly from the upper end< /p>

Shape it into a strip, then roll it into about 60 cm, and brush the surface with water

5. The fermentation room temperature should not be too high, and it can be baked in about an hour

6 .High heat 150, low heat 100, complete in about 45-50 minutes

++Pineapple Bread++

● Ingredients● 18 pieces

Dough< /p>

High-gluten flour...500 grams

Fine sugar...90 grams

Salt...5 grams

Dry yeast ...10 grams

Cream...20 grams

Eggs...50 grams

Water...250 grams

Pineapple peel

Cream...150 grams

High-gluten flour...220 grams

Powdered sugar...100 grams

Other ingredients

An appropriate amount of egg juice

Baking temperature

190℃, baking approx. 16 minutes

**********

(1). Dissolve the cream.

(2). Add the prepared sifted powdered sugar.

(3). Then add the eggs and mix well.

(4)． Add 2/3 of the flour.

(5). Move to the table and do the mixing action.

(6). Mix the remaining flour well and divide into about 20 grams for later use.

(7). Divide the dough into 50 grams each and flatten the prepared pineapple skin.

(8). Sprinkle some flour on the work surface, put the pineapple peel on it, and then press the dough up.

(9). Hold the dough with your left hand and squeeze the dough inward with your right hand until about 2/3 of the pineapple skin is covered.

(10)． Before fermentation, the diameter is approximately 5.5cm.

(11)． After fermentation, the diameter is approximately 7cm.

(12)． Brush with the prepared egg wash and bake in the oven.

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Short puff pie

● Ingredients● 18 pieces< /p>

Short dough

High-gluten flour...100 grams

Low-gluten flour...100 grams

Powdered sugar... .5 grams

Salt...2 grams

Butter...5 grams

Eggs...50 grams

Water ...100g

Margarine wrapped inside...200g (single piece)

Custard sauce

Milk...500 Grams

Butter...20 grams

High-gluten flour...100 grams

Fine sugar...120 grams

Egg...50 grams

Other ingredients

Adequate amount of egg juice

Baking temperature

200℃, bake for about 16 minutes

************

(1)． As shown in the picture, form a round wall with flour, add sugar, salt, and oil, add eggs, and water and mix well.

(2). Slowly stir in the inner powder.

(3). Mix the remaining powder with a spatula.

(4)． Knead back and forth on the work surface until elastic.

(5). It should be less sticky after forming.

(6). Cover the dough with plastic wrap to prevent the surface from drying out and let it rest for 5 minutes.

(7)． Roll out the dough on all sides.

(8). Wrapped in a square margarine.

(9). Wrap the cream from left to right and top to bottom.

(10). Use a rolling pin to roll out the dough into a rectangular shape.

(11). After folding into three folds, repeat (11)~(12) again.

(12). Cut into squares with a hard ruler.

(13)． Cover with custard sauce or pork floss.

(14). No need to ferment, just brush with egg wash and put it into the oven for baking.

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Mexican Bread

● Ingredients● Amount of 18 pieces

p>

Dough

High-gluten flour...500 grams

Fine sugar...90 grams

Salt...5 grams

Dry yeast...10 grams

Cream...20 grams

Eggs...50 grams

Water...240 Grams

Mexican peel

Cream...200 grams

Cake flour...200 grams

Powdered sugar... 160 grams

Eggs...100 grams

Other ingredients

Appropriate amount of raisins

Baking temperature

200℃, bake for about 15 minutes

************

(1). Dissolve the cream.

(2). Add the prepared sifted powdered sugar.

(3). Then add the eggs and mix well.

(4)． Finally add sifted flour.

(5). Stir evenly.

(6). When put into the piping bag.

(7). First divide the dough into 50 grams each, hold the dough with your left hand, and wrap the raisins in the right hand.

(8)． Before fermentation, the diameter is approximately 5.5cm.

(9)． After fermentation, the diameter is approximately 8cm.

(10)． Apply the Mexican skin in a clockwise circle, covering about 1/2 of the surface, then place it in the oven for baking.

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Spinach and Sesame Bread

● Ingredients● 18 pieces< /p>

Dough

High-gluten flour...500 grams

Fine sugar...80 grams

Salt...8 grams< /p>

Dry yeast...10 grams

Cream...40 grams

Spinach juice...300 grams

Other ingredients< /p>

Appropriate amount of white sesame seeds

Baking temperature

190℃, baking for about 13 minutes

(1). First divide the dough into 50g pieces, then roll them into balls.

(2). Dip in white sesame seeds and place in the oven.

(3). Before fermentation, the diameter is approximately 3.5cm.

(4)． After fermentation, it is about 5cm in diameter and can be baked in the oven.

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Coffee Grape Bread

● Ingredients● 19 pieces< /p>

Dough

High-gluten flour...500 grams

Fine sugar...110 grams

Salt...5 grams< /p>

Dry yeast...10 grams

Cream...20 grams

Eggs...50 grams

Water... 250 grams

Coffee powder...30 grams

Pineapple peel

Cream...150 grams

High-gluten flour... .220 grams

Powdered sugar...100 grams

Eggs...50 grams

Baking temperature

190℃, Bake for about 13 minutes

************

(1). Divide the dough into 50g pieces and roll the dough into a round shape.

(2). Cut the pineapple peel into desired sizes, about 20 grams.

(3). Press the prepared pineapple skin into a thin round shape with your hands.

(4)． Flatten the dough again, place it on top of the pineapple skin, and place raisins in the center.

(5). Knead the surrounding dough into the middle until the pineapple skin covers the surface of the dough.

(6)． After fermentation, it will be about 2.5 times before fermentation, and the paper cup will be about 80% full.

(7)． After fermentation, it can be baked in the oven.

Bread recipe fermented toast (medium method)

ment31595053

Preparation in advance - soup: 25g high flour + 75g water + 1g salt

Method 1: 75g of water, use 90℃ boiling water to scald 25g of flour, but this will easily cause lumps.

Method 2: 75g water, use cold water, mix well with 25g flour and 1g salt, then bring to the stove and cook to 65℃.

After cooling, place it in the refrigerator for 24 hours. Wine type: 30g high powder + 30g Gin (or other wine) + 30g Mirin

Mix well and put it in the refrigerator for 24 hours. Five-grain rice: 100g of five-grain rice + 200g of water

After washing, soak 100g of rice and 200g of water together for more than half a day, then steam it in an electronic pot and use it the next day.

Materials:

1. Take 45g of soup (34g of water and 10g of powder)

2. Take 45g of wine (30g of water) High flour accounts for 15g)

3. Take 50g of grain rice (the moisture content is estimated to account for about 30g)

4. High flour 250g (original 275g-10g-15g)

5. dry yeast 2.5g

6. Salt 5g

7. Sugar 20g

8. Milk 84g (original 178g-34g-30g -30g)

9. Egg 27.5g

10. Olive oil 15g

Method:

a: 1, 2, 4 ~9, first beat for 10 minutes until gluten is produced.

b: Add (10) olive oil and beat for 10-12 minutes.

c: Add (3) five-grain rice and beat at slow speed for 3-4 minutes.

d: Basically ferment for 1.5 hours, or until the dough doubles in size.

e: Shape the rod into a roll and place it into a covered toast mold

f: Do the final fermentation at 38°C. Ferment until the lid of the toast mold can no longer be pushed even when gently pushed.

g: Bake at 350℉ for 35 minutes. If there is whole wheat rice in the five-grain rice, the baked bread will have a hard rice texture. You can also add a little barley to the grain rice. The water content can be increased or decreased depending on personal circumstances. When the dough is being mixed, I slowly add a large spoonful of water. When shaping the dough, I try to ensure that there are no leaking rice grains on the surface of the dough, that is, the rice grains are wrapped in the dough as much as possible. , it can avoid hard grains in baked bread.