1 .260ml of water (milk),1egg, 50g of sugar, 1/2 teaspoons of salt, 500g of all-purpose flour and 2 teaspoons of instant yeast 2.

2.40 grams of butter or margarine.

Making method of bread machine dough: set Doug program.

1. Put the materials into the bread machine in the order of 1, knead the dough and put in the material 2. In the middle, you can try the following soft and hard to adjust (try the dough with your hands before putting butter, it feels softer than jiaozi noodles).

2. After 2. After the dough program is completed, set the quick baking program to stir for 5 minutes, and then close it.

Plastic surgery:

Take out the dough and cut it into 16 portions, wrap it or make it into various shapes.

Wake up: (winter)

Put the shaped bread into two paper-lined baking pans and put it into the oven. Set the minimum temperature to turn on 1 min and turn off (remember to turn off the oven), and let the bread wake up in the warm box for 40 minutes. Take out, brush with egg liquid and sprinkle with decorative materials.

Baking:

Put the small baking tray with water in the oven, preheat it at 325F for 5 minutes, and then bake bread 12 minutes (depending on the oven).

① Sweet bread

Raw materials: 5 kg of bread flour, 900 g of sugar, 50 g of yeast, 30 g of bread additive, 625 g of eggs, 300 g of milk powder, 25 g of salt and about 1.75 kg of water. 400 grams of butter and appropriate amount of bean paste.

② Toast bread

Raw materials: 5 kg of bread flour, 500 g of sugar, 70 g of yeast, 20 g of bread additive, 625 g of eggs, 200 g of milk powder, 35 g of salt and about 1.9 kg of water. 500 grams butter

③ Salted bread

Raw materials: 5 kg of bread flour, 250 g of sugar, 80 g of yeast, 20 g of bread additive, 400 g of eggs, 0/50 g of milk powder, 0/00 g of salt and 2.5 kg of water. 250 grams of butter.

④ Danish bread

Raw materials: 3kg of bread flour, 2kg of low-gluten flour, 750g of sugar, 20g of yeast 120g, 20 g of bread additive, 0/kg of egg/kloc-0, 50g of milk powder 150g, 50 g of salt and 2.5kg of ice water. Butter 150g. 3 pieces of ghee (about 3 kg).

5 French bread

Raw materials: 4 kg of bread flour, low-gluten flour 1 kg, 200 g of sugar, 50 g of yeast, 50 g of bread additive, 0/00 g of salt and 3 kg of water. Maggie Lin 50 grams.

6 fried bread

Raw materials: 5 kg of bread flour, 600 g of sugar, 80 g of yeast, 80 g of baking powder, 20 g of bread additive, 625 g of eggs, 250 g of milk powder, 60 g of salt and 2.2 kg of water. 200g liquid ghee.

⑦ Conditioning bread

Conditioned bread is made of dough of sweet bread or salty bread. The difference is that meat, vegetables, onions and other seasonings are added to the dough surface before baking, and the baked bread has various flavors. Because all kinds of seasonings are put on bread, it is called conditioned bread.

8 other breads

Other bread generally refers to another bread product that is not included in a specific bread flavor formula, but absorbs the advantages of a specific bread formula and is decorated with various raw materials and seasonings to highlight its characteristics. The main types are hamburgers, sandwiches and hard bread. The specific formula is subject to the formula in the example. < second > the basic manufacturing and molding technology of bread products;

1. Bread making process

Setting a formula scale, weighing and stirring, dividing into basic fermented dough scales, last contact, intermediate fermentation, plastic molding, fermentation, baking, polishing and finished product cooling.

2. Basic bread making method (direct fermentation method)

Advantages: only one fermentation is needed, which saves time and labor and is convenient to operate.

Disadvantages: (1) Fermentation time and temperature are difficult to master and control.

(2) Lack of nutrition and flavor.

Processing method: 1. Except grease and emulsifier, other materials are mixed together. After making dough, add oil and emulsifier and stir well. 2. Knead the dough a little, and then press it with a kneading machine until the gluten is fully expanded (when pulling the dough by hand, you can see that the gluten has been fully expanded and has good ductility and elasticity. When the dough is pulled by hand, it looks like a smooth film, and when it is broken, it is a smooth round hole, not a sawtooth. ) 3. Enter the molding process, and the specific operation method depends on the processed product.

3. Temperature, time, humidity and matters needing attention in bread fermentation.

After the bread is shaped or shaped, it should be immediately placed in a baking mold or baking tray (when placed in the baking mold or baking tray, pay attention to pressing the closed part at the bottom to prevent cracking during fermentation and baking), and then immediately placed in a fermentation box for baking.

(1) Fermentation temperature should be kept at 30-38 degrees and relative humidity at 80%-85%.

(2) The time of primary fermentation is generally about 2-3 hours, and the degree of fermentation should be 70-80%, which is about 2-3 times of the original volume. The surface color is white, without water droplets, which is better when it has certain elasticity.

(3) Note: 1. Before the processed bread blanks are put into molds or plates, relevant sanitary treatment must be done to ensure that the produced products are ready-to-eat and clean. 2. Wash a layer of oil evenly before entering the mold or baking tray to prevent adhesion during demoulding and affect the appearance of finished products. 3. According to different varieties, the fermentation and baking time should be extended or shortened.

toast

Baking is the last stage of bread making, and it is also a very important stage. Whether the finished product is mature, whether the color is good, whether the dough properties and furnace temperature are controlled in place, the operator should have a comprehensive understanding, and have the spirit of continuous innovation to make the product close to goodness.

* According to the size and shape of the variety, the specific baking temperature and time shall be subject to the example.

Step 5: finished product.

1. Rinse the polishing agent immediately after taking out of the furnace to prevent the product from drying and affecting the flavor. 2. After cooling, relevant treatment should be carried out, such as packaging and refrigeration.

< Third > Examples of Bread Making

Bean paste roll

Ingredients: sweet bread dough, bean paste stuffing, white sesame seeds, polishing agent.

Production method: 1. Knead the dough, divide it into 80 grams of pills, and knead it into a circle. 2. Each dose contains 30 grams of stuffing, face up, roll it into an oval cake blank with a rolling pin, then turn it over and cut it with knives along the length (the distance between each knife is about 3 mm). 3. Roll it into a cylindrical shape from the outside to the inside, and press it on the bottom in the closed position to obtain a green blank with white sesame seeds on the surface. 4. Put the finished blank into a baking tray and put it into a fermentation box for 2-3 hours, with a fermentation degree of about 70-80%. 5. After fermentation, bake in the oven (upper fire 180℃, lower fire 160℃) for about 20 minutes. When the surface is hard and golden red, take it out. Rinse the polishing agent after taking out of the furnace and cool it to get the finished product.

Features: golden red in color, soft in texture, sweet in taste and rich in bean paste.