Has everyone who knows how to bake at home ever had this confusion? I wanted to buy a 1L whipped cream at a good price, but I made a cake and threw it in the refrigerator. The big package that was originally bought for the sake of benefits not only didn't save money, but also wasted a lot. Remember my bread recipe, so you don't have to worry about wasting it any more, and it will change constantly. A recipe can make many kinds of bread, and you can never get tired of it.
After the whipped cream is unpacked, the air inside is squeezed out, then it is clamped with a sealing clip and stored in the refrigerator, which can be kept for half a month without deterioration. If you want to continue to make decorated cakes, it is recommended to use them up within 7 days. It is safer to make bread after this day. If the whipped cream changes color or smells, just throw it away. Animal light cream is mellow and creamy. When it is kneaded into dough, the dough is not only white, but also the finished product is softer.
It's a cliche, of course, to make bread with high-gluten flour, and the baked bread is elastic and chewy. Ordinary high-gluten flour in supermarkets is only suitable for wrapping jiaozi, steamed buns and flower rolls, and the content of protein in it is far from enough to make bread 13.5% and above. Besides reading the label on the ingredient list, you can also grab a handful of flour by hand and hold it tightly. The higher the protein content, the less likely it is to agglomerate. The easiest way is to choose a brand with quality assurance, so as not to waste your hard work and energy.
Niujiao bun
Ingredients: 200g of wheat flour for Arowana bread, 50g of wheat flour for Arowana cake, 50g of eggs, 3g of yeast, 50g of whipped cream, 60g of ice water, 30g of salt 1 g, 30g of sugar, 25g of butter, and a little egg liquid brushed on the surface.
Baking: 180 degree fire, 20 minutes.
Production process:
1. Materials are ready: high-gluten flour, low-gluten flour, egg liquid, dry yeast, animal whipped cream, ice water (ice cubes melted with cold water), salt, sugar and butter; Adding low-gluten flour and animal whipped cream can make bread taste softer;
2. Put all materials except butter into Dongling 6D bread maker, start a kneading program 10 minute, add butter blocks after the dough is formed and the thick film can be pulled out, and continue kneading for 15-20 minutes;
3. When the dough is moist and soft, and the transparent and elastic film can be pulled out, kneading is finished;
4. Put the dough into a bread bucket, cover it with a wet cloth, cover it with an outer cover, and start the "fermentation" program for 60 minutes tentatively, and adjust the fermentation time according to the dough state;
5. When the dough is twice the original size, poke a hole in the top of the dough with your finger dipped in flour, which will not collapse or retract, and the fermentation is successful;
6. Take out the dough and put it on the kneading mat, gently exhaust it, weigh it and divide it into 6 equal parts, knead it round separately, and cover it with plastic wrap to relax for 10 minute;
7. Take a loose dough, roll it into an isosceles triangle, and cut a knife with a scraper in the middle of the wide side to the center of the triangle;
8. Roll up from the wide edge to the tip to form a naturally curved triangle, and pinch it at the tail interface;
9. Treat several other doughs in turn, put one on a non-stick baking tray, put it in the oven for secondary fermentation, put a bowl of warm water, and adjust the time to 35 degrees. If you are not in a hurry, you can naturally ferment it to twice the size;
10. When the dough is twice the original size, brush a layer of egg liquid on the surface (except the weight), preheat the baking tray 180 degrees, and then send the dough into the oven when the temperature reaches 180 degrees, and fire it for 20 minutes; Adjust according to the actual situation of your own oven; After being taken out of the furnace, air it on the air rack to hand temperature and put it in a bag for sealing.
Baking tips
1. Making high-gluten flour for bread can make the tissue more delicate and layered, and it tastes chewy. Adding a proper amount of low-gluten flour can increase the softness; Light cream can also make bread taste more mellow and soft, and these two kinds can also be left out; Replace the low-gluten flour with the same amount of high-gluten flour, and replace the light cream with a little less milk; The water absorption of flour is different, and the amount of liquid used is adjusted according to the situation;
2. When the dough is twice as big, if the dough is too close, put the oil paper in the middle to prevent it from sticking together when baking; The baking time and temperature are adjusted according to the actual situation of your own oven.
I'm Meggy's dancing apple, a national first-class health manager, and an original author of food. I want to eat simple Aauto Quicker nutritious home-cooked meals and bake. Remember to come to me. Like to follow, like, forward, and collect.