Production steps
1. Put the yeast into a container, add 1 ~ 2 tablespoons of warm water and stir well;
2. Put the eggs into another container to break up, add water, sugar and salt while stirring, and stir until the sugar is completely dissolved;
3. Add high flour, low flour and yeast water, and stir to form balls;
4. Move to the workbench and add cream and mix well;
5. Rub it back and forth by hand until it is slightly stiff;
6. After completion, put the dough into the fermentation box and relax for 20 minutes at 22 ~ 25 degrees Celsius (for the first fermentation, I boil a little water in the pot until it bubbles slightly, turn off the fire, then put a shelf on it, put the container with the dough on it and cover it, and it will start in about 20 minutes);
7. Wrap it with film adhesive paper and put it in the freezer for about 1 ~ 4 hours;
8. After taking it out of the freezer, let the dough return to the temperature first, and then roll it into a rectangle with a rolling pin with a thickness of 2cm;
9. Next, fold the quilt three times. Refrigerate after folding 15 ~ 20 minutes, and the last time is 30 minutes. Then take it out and roll it into square pieces, and then shape it according to the style you want. After molding, the second fermentation is carried out. The weather here is already very hot, so it can be left at room temperature for about 40 minutes.
10. After the second fermentation, brush the egg liquid on the dough (not on the cut) and bake it in the oven at 200 degrees (preheating first) 18 ~ 20 minutes;
1 1. About the shape of the yellow peach bread: first open a square dough piece of 12cm× 12cm, spread a little egg juice in the middle, then fold in the four corners, pinch, squeeze the custard in the middle after secondary fermentation, and then put the yellow peach slices (this can be freely changed.
2 slices of whole wheat bread, salad dressing 1 spoon, several slices of salad leaves, 50g slices of cheese, 3 slices of cucumber1/and salt.
working methods
1. Spread the salad dressing on the toast. Spread washed salad leaves and cheese on the bread.
2. Then cut off some cucumber slices and put them on the cheese. Then cut the remaining cucumbers into thick slices, sprinkle with salt and pepper, and spread them on the edge of the plate and beside the bread.
Raw materials: 200 grams of high flour, 20 grams of egg liquid, 30 grams of honey, 2 grams of salt, 2 grams of yeast, 0 grams of milk 1 10, and 20 grams of butter.
working methods
1. Knead all ingredients (except butter) into dough. I used a toaster and a dough mixing program. /kloc-after 0/5 minutes, I add butter and knead the dough until it comes out of the fascia for basic fermentation.
2. When the fermentation is 2.5 times larger, divide it into four parts and knead it for 15 minutes.
3. Roll the dough into an oval shape and thin the bottom edge. Roll it into olive shape, put it in a baking tray, and finally ferment it to twice its size.
4. Brush the surface with honey water (the ratio of honey to water is 1: 1).
5. After preheating the oven at160℃, bake the subfloor for about 20 minutes.