material
Sugar 20g, appropriate amount of cinnamon powder, 1 8-inch cake mold, high-gluten flour 250g, low-gluten flour 50g, milk 190ml, salt-free cream 10g, and a teaspoon of yeast powder (about 5g
working methods
1: Put the yeast powder into a special jar. Put the remaining dough into the bread maker, press the item key, and 14 (bread dough) will be displayed on the screen. Cover it and press the start key.
2. At first, the local time of completion will be displayed on the bread machine screen (above), then the dough will be kneaded, and then the remaining time of dough beating and fermentation will be changed (below). Convenient lazy design!
3. Brush a thin layer of cooking oil (or cream) on the cake mold for later use. The Panasonic toaster beeps to indicate that it's time. Take out the dough. Roll the dough into a square. The thinner the roll, the thinner the manufacturing layer! ) Sprinkle sugar and cinnamon evenly.
4. Roll the dough into a cylinder and cut it in half from the center line. (Keep the link at one end! ) interweave two strands of dough into one.
5: Curl and overlap into a circle. Put it in a cake mold for final fermentation until it is 8 minutes full. Preheat the oven to 170℃. Bake for 25 minutes, then take out, demould, stand high and let cool. Making icing: mix the icing materials evenly.
6: After the bread is cooled, pour the homemade icing. After 5~ 10 minutes, the icing will solidify on the bread! )
7: After cutting the bread, the level you see is meticulous and beautiful, like a cake, which makes everyone amazing!
Practice 2, ginger condensed milk bread cake
material
200 grams of muffin powder, 2 eggs, 40 grams of white sugar, 1 tablespoon of ginger paste, 40 grams of condensed milk, 30 ml of fresh milk and 2 tablespoons of olive oil.
working methods
1: material preparation. Olive oil, condensed milk and fresh milk can be mixed in advance.
2: Beat the eggs and sugar well.
3: Add muffin powder and mix well.
4: Pour the olive oil, fresh milk and condensed milk mixed in step 1 into the batter and stir evenly to form a cake paste.
5: Take a long baking mold (I use 25cm x 18cm), brush it with thin cream and dip it in low-gluten flour (excluding weight).
6. Pour in the cake paste, knock out the bubbles, put it in a preheated oven, bake at 185 degrees Celsius for about 18~20 minutes.
7. The spicy ginger sauce is mixed with the fragrance of condensed milk, and the bread cake that warms the body after eating is most suitable for such a cold day with a cup of hot cocoa:)
Practice 3, spinach sponge cake bread
material
Bread part: high gluten flour 150g, low gluten flour 50g, spinach juice 100g, fine sugar 20g, salt 1g, dry yeast 3g, butter 20g, sponge cake part: 2 eggs, fine sugar 50g, low gluten flour 70g, milk 15g.
working methods
Knead other materials except butter into dough, then add butter and knead it slowly until the dough can be pulled out of the film and put in a warm and humid place for the first fermentation to 2.5-3 times its original size.
Take out the fermented dough, remove most of the air, round it, cover it with a wet cloth, and relax for 15 minutes.
Flatten the loosened dough with the palm of your hand, roll it to the size of an 8-inch cake mold with a rolling pin, spread the rolled dough on the bottom of the 8-inch mold (brush the mold with oil), boil the water in the steamer, turn off the fire, cover the plastic wrap with the 8-inch mold and put it on the steamer for secondary fermentation 15-20 minutes until the dough is twice as high.
When the dough is fermented for the second time, prepare the cake paste. Boil warm water in the pot, put in an egg beater with fine sugar, beat with the egg beater at low speed until the sugar and eggs are evenly mixed, and then beat with medium and high speed until the egg sugar becomes milky white. When stirred with a rubber knife, it will drop about 3 cm if it doesn't drop for 3 seconds, and the traces will not disappear for 2 or 3 seconds, and the volume will reach about 3 times of the original egg candy. Even if the egg paste is made, the whole process will take about 15 minutes.
Sift the low flour into the egg paste, gently turn it from bottom to top with a rubber shovel, and quickly stir until there is no flour.
Take out 1/3 batter, add water and oil, stir well, then pour into the pot, and stir the remaining 2/3 batter evenly from top to bottom with a rubber shovel. The cake paste is ready.
Pour the cake paste on the second fermented bread, and gently shake the cake mold to make the cake paste evenly spread on the bread.
Preheat the middle and lower oven 175℃ for 25-30 minutes. After taking out the oven, turn it upside down, put it on the cake rack, cool it a little, and take out the mold.