Making bread is a pleasure, and if you like it, you can learn to do it. A search on the Internet is full of recipes. But to make good bread is not an easy thing, to their own careful study.

Common methods of bread making Recipe

1, direct method: is the most common production method, that is, all the materials are mixed, kneaded out of the fascia after a fermentation and baking, called the direct method (such as: bread made in a bread machine bread) Characteristics: easy and fast, but because of the small amount of water content, the taste of the rough and not fluffy, short shelf life. Wheat flavor is not enough.

2, soup seed method: is evolved from the direct method of production. First part of the flour mixed with water, and then heated, so that the starch paste, the batter is called soup seed. When the soup seed cooling, add the rest of the bread materials, knead out the gluten, and then fermentation plastic baking.

Characteristics: slightly more difficult to operate, but the bread is more fluffy and has a long shelf life.

3. Medium Seed Method: Divide the ingredients into two parts - medium seed dough and main dough. First, mix and knead the middle seed dough into a dough without dry powder, and then let it ferment for the first time. After fermentation, mix it with the main dough and knead it to make a ribbon-like membrane, then ferment it twice, shape it and bake it.

Characteristics: complex and time-consuming operation procedures, but the finished product is soft and delicate organization, fluffy texture, fermentation aroma, long shelf life.

Handmade baking classroom light cream toast recipe (hand kneaded):

1, medium seed dough: high flour 170g, sugar 5g, butter 8g, milk 114g, yeast 3g

2, the main dough: high flour 75g, sugar 56, salt 3g, butter 16g, 25g eggs, light cream 54g, yeast 2g

3, on the 190g, the first day of the month, the second day of the week, the last day of the week, the second day of the week, the first day of the month, the last day of the month, the last day of the week, the first day of the week, the first day of the month, the last day of the week. p> 3, upper heat 190 ℃, lower heat 170 ℃, 35-40 minutes

Panini bread

1, medium seed: 210g of high flour, 120g of water, salt 1g, yeast 2g.

2, the main dough:

40g of high flour, 50g of whole wheat flour, 65g of pure milk, 20g of granulated sugar,

1g of salt, 1g of yeast, 24g of unsalted butter

surface decoration: germ flour moderate

filling: hamburger patty, cheese slices, fried egg, lettuce, salad dressing, ketchup.

3, first of all, in the middle of the material in the yeast dissolved in water;

4, after all the yeast dissolved in water mixed in the middle of the material in the high flour and salt kneaded into a smooth surface dough;

5, covered with plastic wrap into the refrigerator for more than 17 hours to stand by;

6, the production of dough, take out of the refrigerator after the fermentation of middle of the dough with the hands of the dead torn into small pieces, and the main Mix all the ingredients in the dough except the unsalted butter and stir;

7, stir until the surface is smooth add the unsalted butter cut into small pieces and continue to stir until the extension stage;

8, take out of the round and then relax for 25min;

9, after the relaxation is completed, cut the dough into suitable sizes evenly, and then roll and relax again for 10min for each portion of the dough (about 130g a piece, divided into four). 130g one, divided into four);

10, take a dough, with a rolling pin gently rolled into a flat round into a small pot with embryonic buds, and then let the surface of the dough wrapped in embryonic buds;

11, put into a square grinder, the mold into a warm and humid place for the final fermentation;

12, after the completion of the second fermentation, the surface of the appropriate spray;

13, send into the preheated oven for the last time. p> 13, into the preheated Depp oven, baking about 15min or so;

14, cooled cross-section cut, add the sandwich material can be;

15, Panini bread is finished.

Panini bread practice tips

1, baking bread, into the oven before spraying water can make the bread surface crispy and delicious.

2, the sandwich material can be replaced according to their own hobby.

The nutritional value of Panini bread inventory

Panini bread contains protein, fat, carbohydrates, a small amount of vitamins and calcium, potassium, magnesium, zinc and other minerals, a variety of flavors, easy to digest, absorb, slow down the aging of the organism, easy to eat, quite popular in the life of the people. Panini bread is rich in dietary fiber, unsaturated fatty acids and minerals, helps to improve metabolism, good for health. Whole wheat bread is rich in dietary fiber, which makes you feel full faster and indirectly reduces your intake. Similarly Panini bread is also good for weight loss. The bread is fluffy, easy to digest and does not cause damage to the stomach and intestines.

Panini bread taboos

1, Panini bread to try to avoid adding 20% ~ 30% of butter or shortening, otherwise the formation of a special layer structure. Although it is crispy and soft, very tasty and delicious, but because the saturated fat and calories are really too much, and may contain very unfavorable to cardiovascular health ? Trans fatty acids?

2, Panini bread to avoid adding cheese, cream, butter, contains a high level of saturated fat, otherwise should not be eaten more.

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