Milk-flavored croissants, milk-flavored bean paste buns, whole wheat sesame snack buns, milk-flavored buns, spinach toast, cranberry toast.

1. Cranberry toast:

1 .250g of high-gluten flour, 20g of sugar, 2.5g of high-sugar tolerant yeast, 3g of salt, one egg and 0/40g of milk, and all the materials are kneaded in a bread machine for 20min;

2. Add 30 grams of butter and knead the dough for 20 minutes, then take out the film;

3. Add the cut cranberries, stir them evenly, divide them into three parts, roll them into beef tongues, and roll them from one end;

4. Repeat the previous step;

5. After finishing, cover with plastic wrap and ferment until eight points are full;

6. Preheat the oven in advance 160℃ and bake at 160℃ for 30 minutes.

2. Spinach toast:

1.80g of spinach leaves are blanched, and100g of milk is added to make it thinner;

2. 250g of high-gluten flour, 20g of sugar, 2.5g of high-sugar tolerant yeast, 3g of salt, one egg, and 0/40g of spinach puree/kloc. Knead all the ingredients in a bread machine for 20 minutes;

3. Add 25 grams of butter, knead for 20 minutes, and take out the film;

4. Divide it into three parts, roll it into ox tongue, and roll it up from one end;

5. Repeat the previous step;

6. After finishing, cover with plastic wrap and ferment until eight points are full;

7. Preheat the oven in advance 160℃ and bake at 160℃ for 30 minutes.

3. Whole wheat sesame snack package:

1. Whole wheat flour100g, high-gluten flour150g, 20g of sugar, 2.5g of high-sugar tolerant yeast, 3g of salt, one egg, 40g of milk, and all ingredients are kneaded in a bread machine for 20min;

2. Add 25 grams of butter and continue to knead the dough for 20 minutes without forming a film;

3. Add 15g black sesame and knead until uniform;

4. Divide into 30 grams of dough, cover with plastic wrap and ferment to twice the size;

5. Preheat the oven in advance 160 degrees, 160 degrees baking 15 minutes.

4. Milk-flavored bean paste buns:

1 .250g of high-gluten flour, milk140g, one egg, 20g of white sugar, 3g of salt, 0g of milk powder10g, and 2.5g of high-sugar tolerant yeast. Put these materials into the bread machine and start kneading for 20 minutes.

2. Add 20g of butter and knead for 20 minutes to form a film;

3. Cover with plastic wrap and ferment in a warm place to double the size, or directly ferment in a bread machine;

4. Knead and exhaust the fermented dough and divide it into 30g-sized dough;

5. Change it into a cake, wrap it in red bean paste and put it in the copy;

6. After wrapping, the mouth is closed downwards, covered with plastic wrap, fermented to twice the size, and preheated in the oven, 160 degrees;

7. Brush a layer of egg liquid and sprinkle some sesame seeds. Bake at 160 degrees 15 minutes.

5. Milk croissants:

1. The fermented dough is vented, rolled into a rectangle and cut into triangles with a knife;

2. Roll up from the wide end, cover with plastic wrap, ferment to twice the size, and preheat in the oven 160℃;

3. Brush a layer of egg liquid and sprinkle some sesame seeds. Bake at 160 degrees 15 minutes.

6. Milk yellow buns:

1. Knead and exhaust the fermented dough and divide it into 30g-sized dough;

2. Roll into cakes, wrap them with cream fillings and make copies;

3. Wrap it up, close it, cover it with plastic wrap and ferment it to twice its size;

4. Preheat the oven 160 degrees, 160 degrees baking 15 minutes.