The first one: Baking pan silk cake

Ingredients to prepare: 200 grams of flour, 2 grams of yeast, 20 grams of sugar, 110 grams of milk, a little cooking oil, appropriate amount of honey water, white Appropriate amount of sesame seeds.

Specific method:

1. Knead the dough first. Add yeast and sugar to the flour. Stir while pouring the milk. Stir first into a fluffy dough and then mix into a dough. Once cooked, set aside to rise until doubled in size.

2. Place the dough on a chopping board to deflate, roll it into long strips, and divide it into 4 equal parts.

3. Roll the dough into a ox tongue shape like this, try to roll it out as thinly as possible, and then brush a thin layer of oil on the surface.

4. Then use a knife to divide it into long strips like this, roll it up from one end, stretch it, then roll it up from one end, and press the tail end into the ground to make a cake base.

5. After the green dough is ready, press it slightly with your hands and let it rise for a second time for 10 minutes.

6. After 10 minutes, brush a layer of honey water on the surface of the cake base, sprinkle with white sesame seeds, and then place it in the baking pan.

7. After the oven is preheated, place the baking sheet in the middle and upper layers and bake at 180° for 30 minutes.

8. After 30 minutes, take it out and let it cool before eating. The outside is charred and fragrant, and the inside is soft and rich in layers. It is very good.

Second Style: Croissants

Ingredients to prepare: 200 grams of flour, 20 grams of milk powder, 2 grams of yeast, 25 grams of sugar, 1 egg, 25 grams of corn oil, appropriate amount of milk , 1 egg yolk, appropriate amount of white sesame seeds.

Specific method:

1. Knead the dough first. Add milk powder, yeast, sugar, and corn oil to the flour, then add an egg, and stir evenly. If it is a little dry, You can add some more milk appropriately. After mixing, add milk and pound the dough evenly with your fists. Because it is ordinary flour, pounding it like this will make the dough more glutenous and taste better.

2. Pound the dough until smooth and fine, then roll it into long strips and divide it into 4 equal parts.

3. Roll each dough into a round shape, then cover with plastic wrap and let it rest for 5-6 minutes.

4. After 5-6 minutes, knead the dough into a cone shape, press it, and then roll out the dough into a ox tongue shape.

5. After rolling it out, cut it at the end with a knife, turn it over, and roll it up like this to make a croissant. (When reversed, the smooth side will face outward, so the pasta will look better.)

6. After everything is done, place it in a baking pan, cover it with plastic wrap and let it rise until it doubles in size.

7. After baking, brush the surface of each croissant with egg yolk liquid and sprinkle with white sesame seeds.

8. After the oven is preheated, place the baking sheet in the middle and upper layers of the oven, heat up and down at 180°, and bake for 15-18 minutes.

9. When the time is up, take it out and let it cool before eating. It is especially fluffy, soft, sweet and delicious.

Tips

After making the dough, the proofing must be in place, otherwise the pasta will not look good.

The third type: cornmeal bread

Ingredients to prepare: flour: 200g, cornmeal 50g, yeast: 3g, salt 2g, sugar 30g, 1 egg yolk, 100 grams of milk, 20 grams of honey, 20 grams of corn oil.

Specific methods:

1. Knead the flour first. Add cornmeal, yeast, salt, and sugar to the flour. Pour in the milk and stir while stirring. Stir first into a doughy consistency, and then Pour in honey and corn oil, mix well, and knead into a smooth dough. After mixing, set aside to rise until doubled in size.

2. After the dough has risen, place it on a chopping board to deflate, roll it into long strips, and divide it into equal small dough pieces.

3. Roll each dough into a round shape, and then use your imagination to make each dough into various shapes of bread dough.

4. After everything is done, place it in a baking pan and let it rise for a second time for 15 minutes.

5. After the dough has risen, brush a layer of egg wash on the surface of the bread dough.

6. After the oven is heated, place the baking sheet in the middle and upper layers of the oven, heat up and down, 170 degrees, and bake for 25 minutes.

7. When the time is up, take it out and let it cool before eating. It is especially soft and sweet, and it tastes special because of the addition of cornmeal.

The fourth style: sweet potato bread twists

Ingredients to prepare: 240 grams of flour, 3 grams of yeast, 40 grams of sugar, 130 grams of milk, 2 grams of salt, 30 grams of corn oil, 1 sweet potato and 1 egg.

Specific methods:

1. Add yeast, sugar, salt, and corn oil to the flour, stir evenly, and then knead the dough with milk. Stir first into cotton wool, then knead into a smooth dough. After kneading, set aside to rise until doubled in size.

2. Clean the sweet potatoes, peel them off, cut them into slices, place them on a plate, and steam them in a pot. Steam it, take it out, let it cool, and mash it into a paste. Add about 10 grams of white sugar and mix well and set aside.

3. After the dough is ready, place it on the chopping board to knead the air, knead it into a long strip, and add 8 dough ingredients. Then roll each dough into a round shape and then roll it into a shape of beef tongue.

5. Spread mashed sweet potato evenly on the beef tongue-shaped dough, then roll it up from one side, pinch the top, flatten slightly, and divide it into two parts with a knife.

Then twist the separated dough into a twist shape.

6. After everything is done, put it in the baking pan and let it rest for 10 minutes. After 10 minutes, use a brush dipped in egg liquid to brush on the prepared twist base.