How to make healthy and delicious bread at home? Let's take a look at various bread practices with me. The following is my collection of bread practices. Welcome to refer to them!

Various bread practices 1 Tear bread braids by hand

material

High flour, corn oil, yeast, eggs, sugar, salt, milk, water, corn oil.

working methods

First, crisp: knead the flour and oil evenly.

Second, make water-oil skin: make the first seven materials into dough, knead the dough evenly with oil, and make the dough 2.5-3 times.

3. Put the oil-water bag into the pastry, roll it into square slices, cut it into strips, and weave it into three strands. Wake up (time depends on temperature).

Fourth, the oven, 180 degrees, 25 minutes.

Crispy bread

material

Rich in powder, eggs, sugar, salt, yeast, water, corn oil.

working methods

1, and water-oil noodles: the first six materials are made into dough, and the dough is kneaded with oil to 2.5 times.

2, and crispy noodles: rich flour and corn oil are mixed evenly.

3. Setting: Knead the air from the oil surface, relax it for 10- 15 minutes, roll it out and wrap it in crispy noodles. Fold it three times, roll it into a thin sheet with a thickness of about 1 cm, and cut it into pieces with a square width of 1 cm. Put some small squares into the mold, sprinkle with black sesame seeds, put some small squares sprinkled with black sesame seeds, and put some mulberries on the surface. Wake up 1 hour.

4. Baking: put it in a preheated oven at 230 degrees for about 15 minutes. After coloring, adjust the temperature to 150 degrees.

Fan Wei shousi snack Bao

material

Fuqiang powder, eggs, yeast, sugar, salt, water, corn oil.

working methods

1, dough mixing: knead the first six materials into dough, and stir the dough twice.

2. Forming: Knead the dough out of the air and let it stand for 10 minute. Roll it into thin slices, brush it with oil, and cut it into long squares, depending on the size of the mold. The rectangle should fit into the mold and be higher than the mold. Ferment for about 40 minutes.

3. Baking: put it in a preheated oven at 220 degrees for about 20 minutes. After coloring, turn off the ignition and adjust the temperature to 120 degrees.

Various bread 2 practices usually require an oven, toaster, baking tray, oil brush and the following materials.

Material: 300g high-gluten flour, 6g/ 15g sugar /5g salt /45g eggs/150g milk /9g butter/a little egg liquid for polishing.

Exercise:

1. Put the milk and butter in a container, heat them in a microwave oven for 30 seconds, then take them out and mix the butter and milk evenly with an egg beater.

2. Add dry yeast powder and stir well with an egg beater, then add sugar, salt and eggs and stir well.

3. First, add one-third of the flour, stir it evenly with an egg beater, then pour the remaining flour into a container and stir it into dough with chopsticks without kneading the dough. It is said that this can speed up fermentation.

4. Cover the dough container with a layer of plastic wrap, and then cover it with a slightly soaked and dried kitchen paper. Put it in a microwave oven, heat it for 30 seconds, then take it out and put it on a floured chopping board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of kitchen paper that has just been wet. Let stand for 20 minutes. As the first fermentation, the dough is twice as big as the original, indicating that the fermentation is complete.

5. Put the dough on the chopping board, gently accumulate air, then make it into your favorite bread shape piece by piece (this time I'm doing an experiment, so I just made a simple bun shape), and then gently cover it with a layer of oven paper and a layer of wet kitchen paper. Put it in a microwave oven and heat it in the thawing mode for 30 seconds, then take it out and put it in a baking tray with oven paper, and let it stand for 10 to 20 minutes as the second fermentation until the bread is twice as big as before.

6. Coat the fermented bread embryo with glaze egg liquid, sprinkle with black sesame seeds and other decorations, and bake in an oven preheated to 180 degrees for 15- 18 minutes.

Bake bread in the oven:

Add proper amount of dry yeast to flour, add 4 eggs and proper amount of milk powder, and mix flour and sugar together. The flour should be thinner. Stir the flour with chopsticks. 2. First put a little oil in the baking tray, add a little baking soda water to the fermented noodles, and stir vigorously in one direction with chopsticks. Pour the stirred noodles into the baking tray and smooth them, then sprinkle with washed raisins, and wake for 15 minutes. 3. After the oven is preheated for 3 minutes, put it in a baking tray and bake for 5 minutes, then take it out and brush it with honey, and continue baking for 15 minutes.

Method for making spicy curry bread

Its cuisine is Zhejiang cuisine.

Unique flavor, mellow taste and delicious taste.

Raw materials: gluten flour 300g, sugar 65438+ vegetable oil 0 tablespoon 65438+ baking powder 0 tablespoon 65438+ yeast (dry) 0 tablespoon, warm water half tablespoon 65438+ bread flour 0 cup, and proper stuffing: chicken (whole grain) 150g onion 1 garlic 2. 1 teaspoon of corn flour, 2 teaspoons of oil, 1/2 tablespoons.

manufacturing process

First, stir the yeast and warm water, pour into the leather, mix well, knead into dough, and store for 15 minutes. Marinate the chicken with stuffing 10 minute, and dice the onion. Heat oil in the pan, saute garlic and onion, add braised chicken, miscellaneous beans and spicy instant food materials, copy the fragrance, add mashed potatoes and fish and mix well. Divide the dough into small balls, each ball 1 tablespoon filling, knead into a ball, and wet it with bread flour. Heat the oil, fry the bread until golden brown, and take it out.

Ingredients of Danish bread: high gluten flour 240g, low gluten flour 60g, water about 120g, cream 30g, yeast 7g, sugar 20g, salt 5g, egg 50g and shortening 2 10g.

Production steps:

1. Put the yeast into a container, add 1-2 tablespoons of warm water and stir well.

2. Put the eggs in another container and break them. 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, add the cream and stir well.

5. Rub it back and forth with your hands until it is slightly stiff.

6. After completion, put the dough into the fermentation box and relax it for 20 minutes at 22 -25 degrees (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 tape and put it in the freezer 1-4 hours or so.

8. After taking it out of the freezer, preheat the dough 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 last 30 minutes. Then take it out and roll it into square dough pieces, and then shape it according to the style you want. After modeling, 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 (preheat first) 18-20 minutes.

1 1. About the shape of the yellow peach bread: First, open a square dough piece with the size of 12* 12CM, spread a little egg juice in the middle, then fold in the four corners, pinch, squeeze the custard sauce in the middle after secondary fermentation, and then put the yellow peach slices (this can be changed at will.

How to make cheese bread

Materials:

Two slices of whole wheat bread, salad dressing 1 spoon, a few salad leaves, 50 grams of cheese slices, cucumber 1/3 strips of salt.

Exercise:

1, spread salad dressing on bread slices. 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.

Advice for office workers:

Cheese sandwiches can be made of the same materials. When carrying, cucumber slices are packaged separately.

Bread making method

Bread is made by mixing dough with fresh yeast, kneading, blending, shaping and finally baking. The key to making bread lies in three links: flour selection, fermentation and baking.

1, flour selection: the main raw material for making bread is flour, and flour selection is a key to making bread well. Generally, flour with gluten content above 25% is selected. Bread made of this flour has good wool feeling, elasticity and soft texture.

2. Fermentation: Bread is made by yeast fermentation. In the production of bread dough, in addition to liquid fresh yeast, auxiliary raw materials such as oil, sugar and eggs are also used. The feeding amount varies with different varieties. The following introduces the fermentation method of ordinary bread as an example.

(1) Add 5 kg of standard flour (rich flour is the best), about 1.5 kg of sugar (hot day 1.5 kg, cold day 1 kg), about 750 g of oil (lard or white oil is acceptable), about 750 g of eggs and about 750 g of fresh yeast.

(2) The dispensing method is divided into two stages. The first stage is fermentation. Add about 500 grams of water to one third of the flour, then add fresh yeast, knead well, let it stand for 2 hours (some 3-4 hours), and then it will be small yeast.

3. Baking: Mastering the temperature of baked bread is also the key to making good bread. There are coal stoves, electric stoves and far-infrared stoves for baking bread. Bake the bread green in the oven at high temperature. The product can not only grow and ripen, but also form the characteristics of golden surface, bulky tissue, sweet and delicious, elastic and so on. Taking the coal-fired oven as an example, this paper explains how to adjust the oven temperature when baking bread. When baking bread, fire is generally required, but different temperatures are needed at different stages. In the first stage, the fire should be low (about 120℃) and the bottom material should be high (no more than 250 ~ 260℃), which can not only avoid the rapid solidification of the bread surface, but also make the bread expand moderately. In the second stage, the top fire and bottom fire should be high, the top fire can reach 270℃, and the bottom fire can't exceed 270 ~ 300℃ to set the cake. In the third stage, the surface fire gradually decreased to 180 ~ 200℃ and the bottom fire decreased to 140 ~ 160℃. The surface of bread is coked to form bright colors and improve flavor. The total baking time depends on the size of the bread, such as10g steamed stuffed bun 8 ~ 100 minutes (surface fire refers to the fire on the surface of the coal pile, and primer refers to the fire at the bottom of the coal pile). In this way, bread that meets the quality requirements can be baked by using the different temperatures in the three stages of "first low, then high and then low". The temperature of other ovens can also be properly controlled according to this change.

The practice of all kinds of bread 3 cream cheese bread

Ingredients: cream cheese, high-gluten flour, low-gluten flour, yeast, eggs, whipped cream, sugar, honey and sesame.

1. Pour the flour together, add warm water, stir, pour in sugar, cream cheese, honey, light cream and yeast, then put it into the bread machine, and select the dough making function.

2. When the dough is fermented to twice the size, stick a plastic wrap and put it in a warm place to ferment to twice the size.

3. Squeeze a little from the big dough, flatten it with a rolling pin, then roll it up and cut it in the middle.

4. Continue to put the cut dough in a warm place and continue to ferment.

5. Brush the surface of the dough with egg liquid, sprinkle with sesame seeds, then put it in a box preheated to 180 degrees, and bake in the middle layer for 15 minutes.

Method 4 of various bread materials:192g, low-gluten flour192g, fresh yeast12g, water15g, salt 6g, fine sugar 93g, eggs 30g and milk 48g.

working methods

1. Put all ingredients except cream in the formula into the mixing tank. Using hook beater, stir slowly and evenly, and then stir quickly to form dough.

After the dough is formed, add the cream continuously, and then continue to stir until the cream and dough are fully mixed until the dough is bright and stiff. You can add a little salad oil (or olive oil) before taking it out, which makes it easier to take it out.

2. Take out the dough and put it in a container, and conduct basic fermentation for about 30 minutes at the temperature of 28℃ and the relative humidity of 75%.

Prepare some high gluten flour. After the dough is fermented, sprinkle a thin layer of high-gluten flour on the table to prevent the dough from sticking to the table. Put the loose dough on the table and spread it out into a square.

3. After the dough is spread twice as big as the marble block, spread a marble block in the middle. The four corners of the dough are folded inward to make the seams tight.

About 1 kg of dough is wrapped in a marble. Sprinkle a thin layer of high-gluten flour on the table, so that the dough will not break when spread.

4. Open the wrapped dough, and the stick will grow to three times the original length.

Brush off the high gluten powder stuck in production, so as not to affect the quality. When the lever is opened, it will be folded three times. Cover the plastic bag, let it stand and relax for about 30 minutes, and then put it in the cold storage for 90 minutes.

5. The noodles are 25 cm long and 20 cm wide, then rolled into a cylinder, cut into 5 sections with a thickness of 5 cm, each section is cut in half and sprinkled with almond slices.

6. Carry out the final fermentation for about 30 minutes at the temperature of 38℃ and the humidity of 85%.

7. Bake in the furnace, with the upper fire at 2 10℃ and the lower fire at 200℃, and bake for about 12 minutes.