The toast that is fully fermented and baked has well-defined layers on the outside and tastes slightly crispy, while the insufficient toast crust and outer edge of the bread feel crowded. Pressed together, the taste is relatively inferior. Do you like to make your own toast? Do you know how to make delicious toast? Here is what I have carefully compiled for you? Recipe introduction: This pastry has a soft texture, a rich milky aroma, and is rich in nutrients.

Ingredients:

Main ingredients: 600 grams of wheat flour, 100 grams of milk, auxiliary ingredients: 150 grams of eggs,

Seasoning: white 60 grams of sugar, 3 grams of salt, 8 grams of yeast, 50 grams of lard

Method

1. Put 300 grams of high-gluten flour into a basin, add appropriate amount of sugar, milk, Mix yeast and water into dough, mix well and set aside.

2. Crack the eggs into a basin, add milk, lard, refined salt, and remaining flour, and knead them together with the fermented dough. Knead evenly and knead thoroughly for secondary fermentation.

3. Divide the fermented dough into small pieces, roll it into a round shape for about 10 minutes, roll it into an oval shape, roll it up from top to bottom to become a toast dough, and place it in a bread mold. .

4. Put the toast dough into the oven, adjust to 180 degrees, and bake until the surface turns brown and red, then it is ready to eat.

Tips

Food conflicts:

Eggs: Eating them with goose meat can damage the spleen and stomach; eating them with rabbit meat and persimmons can cause diarrhea; at the same time, it is not suitable to eat them with soft-shell turtles , carp, soy milk, and tea are eaten together.

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Materials

300g high-gluten flour, 50g sugar, 12g milk powder, 2g salt, 1 egg, 150ml water, 4g yeast, unsalted butter 30g

Method

1. Put all the ingredients into the bread bucket in sequence;

2. Put the bread bucket into the hot air bread machine;

3. Select the "Standard Bread" program, medium brown color, weight 900g, do not sprinkle fruit, start the bread machine;

4. After the program ends, immediately take the bread out of the bread barrel and let it cool Later sliced.

Tips

1. If you use the reservation function, be sure to separate the sugar, salt and yeast to prevent the yeast from inactivating;

2. The bread is ready After that, take it out of the bread barrel immediately and dissipate the heat in time, otherwise the crust will become thick.

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Ingredients

Bread ingredients: 300g high-gluten flour, 30g unsalted butter, 135g pure milk, 4g yeast, 30g fine sugar, 1 egg , 1g salt

Coconut filling: 30g unsalted butter, 30g caster sugar, 30g shredded coconut

Method

1. Put the bread and filling in advance The butter was softened at room temperature.

2. Heat the pure milk to about 40 degrees, add a tablespoon of fine sugar and yeast powder in the bread ingredients, stir it once or twice without stirring until it melts, and perform preliminary fermentation.

3. After about 10 minutes, you can see a layer of yeast foam appearing on the surface of the milk. Beat in the eggs.

4. Pour the remaining sugar, salt and flour from the bread ingredients into the bread machine, add milk, start the kneading program for 20 minutes, and knead the flour into a smooth dough.

5. Add butter, start the kneading program again, and knead until all the butter is absorbed and the dough forms a film.

6. Knead the dough smooth, put it in a large bowl, cover it and let it ferment at room temperature. Now that it is winter, the fermentation time will be longer. You can also directly put it in the bread machine and select the fermentation function to ferment for 1.5 hours.

7. While the dough is fermenting, prepare the coconut filling. Mix coconut milk, caster sugar and softened butter in a large bowl and set aside.

8. When the dough has fermented until it has doubled in size, press the dough with flour with your fingers. If the dough does not collapse or rebound, the dough in this state is ready to ferment.

9. Take out the dough, place it on the surface and roll it into a rectangle of about 40X30cm.

10. Spread the coconut filling evenly on the dough, roll up the dough, and pinch it tightly at the interface and both ends.

11. With the interface facing down, use a knife to cut the dough in two along the length of the dough. Do not cut off one end, but cut off the other end.

12. Braid the two noodles into a twist shape, pinch the two ends tightly, fold them back and hide the two ends underneath, and put them in the toast box.

13. Put it in the oven, start the fermentation function, and perform secondary fermentation at a temperature of about 50 degrees for 1 hour.

14. When the bread is fermented to 10 minutes, take it out and brush the surface with egg wash.

15. Preheat the oven to 165 degrees, and put the fermented toast embryo into the oven at 165 degrees for 30 minutes.

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Ingredients

480g high-gluten flour, 2 egg whites (about 65g), 150g milk, 130g whipping cream, 85g sugar, 6 grams of salt, 5 grams of yeast, 27 grams of milk powder, 30 grams of butter

Coloring materials:

Pink: 5 grams of strawberry powder

Green: Ban 5 grams of orchid essence

Purple: 5 grams of purple sweet potato powder

Yellow: 5 grams of custard powder

Orange: 5 grams of cheese powder

Put appropriate amounts of all kinds of coloring materials, add a few drops of water to dissolve the materials, and put them in while watching the color. If the color is not dark enough, put a little more, but in general, not much.

Method

1. Add all ingredients except butter into the bread machine.

Knead at speed 2 or 3 for 6 minutes.

3. When a large, strong film can be pulled out, add butter and knead for another 5 minutes.

4. A strong film can be pulled out. The kneaded dough weighs 966 grams and is divided into 161 grams and 6 equal portions.

5. Leave one part of the original color, add the remaining five parts with coloring ingredients and knead evenly. Put the 6 parts of dough into fresh-keeping bags and tie the mouths of the bags.

6. Ferment at room temperature until 2.5 times in size. Take out the fermented dough and knead it into a round shape. Leave it aside to rest for 15 minutes.

7. Roll the loosened dough into a rectangular shape one by one.

8. Stack them layer by layer and put them into the toast mold.

9. Cover the surface with a wet towel.

10. Ferment at room temperature until 80% full. Preheat the oven to 200 degrees. Place a baking mesh on the bottom layer and bake for 50 minutes. After baking, unmold and place on the baking mesh until it is lukewarm. Just store in a ziplock bag. Look, the toast after it comes out of the oven is very ordinary, square and simple, but once it is cut, the colors inside will definitely make your eyes shine!

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Ingredients

270g high flour, 30g low flour, 40g sugar, 4.5g salt, 4.5g yeast, 15g milk powder, 100g milk, 80g light cream, 35g whole egg liquid, butter 20 grams, 5 grams of red yeast powder, 5 grams of matcha powder, 5 grams each of milk mixed with red yeast powder and matcha powder

Method

1. Remove the red yeast rice by the oil method Put the ingredients except the powder and matcha powder into the bread machine and knead for 35 minutes.

2. Take out the kneaded dough and divide it into three parts. Add red yeast powder to one part and matcha powder to one part.

3. After kneading the three doughs for 5 minutes each, perform basic fermentation. After fermentation is complete, roll into a ball and rest for 15 minutes.

4. Roll each piece of relaxed dough into a sheet, roll it up from one side and roll it into a long strip.

5. Braid three long strips of dough and put them into the mold.

6. Carry out final fermentation until nine minutes full.

7. Brush the surface with egg wash, put it into the middle and lower layers of the oven preheated to 170 degrees, cover the surface with tin foil after 10 minutes, and bake for about 30 minutes.