1. Nut Dalieba Bread - Various nuts are rich in vitamins, minerals, protein, fat and other nutrients. They are used to make bread. They are loved by everyone. This one is good. .

Ingredients: 400g bread flour, 15g milk powder, 8g yeast, 4g salt, 65g sugar, 200g milk, 1 egg, 25g salad oil, 25g butter, heat up and down Bake at 170 degrees for 35 minutes; others: 150 grams of nuts.

Method: 1. Prepare all the ingredients; 2. Except for butter and nuts, put the ingredients into the kneading bucket in the order of liquid first and then solid, knead until the expansion stage, add butter , and then knead until it is fully expanded. The pull-out film is not easy to break and the edges of the holes are smooth;

3. Make the dough into a smooth dough and place it in a warm place to ferment, about 28 degrees, with a humidity of At 75, ferment until doubled in size. Dip your hands in flour and make sure the dough is piercing and does not shrink; 4. Knead the dough again to deflate the air and divide it into two equal parts;

5. Take a piece of dough and roll it out flatly. Roll up an appropriate amount of dried fruits and place them on a baking sheet for secondary fermentation. Rinse them with egg liquid. Preheat the oven to 200 degrees, then turn the heat to 170 degrees and bake for 35 minutes.

2. Light milk protein toast - it contains light cream, egg white, and no egg yolk. The fat content is reduced, and the taste is great and very soft.

Ingredients: 280g flour, 3.5g yeast, 23g sugar, 60g light cream, 80g egg white, 3g salt, 15g unsalted butter, 70g water

Method: 1. Except for butter, put the ingredients into the noodle bucket in the order of first liquid and then solid. Knead to the expansion stage, then add softened butter, and then knead to the complete expansion stage. The film can be pulled out and is not easy to break. , as shown in the picture;

2. After the dough is rounded, cover it and let it ferment until it doubles in size. Knead it smooth again and divide it into three equal parts. After rising for 15 minutes, roll it into a tongue shape and roll it up from one side. ;

3. Take a piece of dough and roll it into a tongue shape again. Roll it up and put it in a toast mold. Let it ferment for a second time until it is 9 minutes full. Rinse it with egg liquid. After preheating, turn the heat up and down to 170. Bake for 5 minutes, then turn to 165 degrees and bake for 35 minutes. Cover with tin foil after browning.

3. Orange milk cube - a cube with candied orange peel. It is soft and fragrant with sweet and sour orange peel. It is delicious and not greasy. There is no egg, and there is no need to rinse the egg liquid. , one-time fermentation, delicious and simple.

Ingredients: 240g high-gluten flour, 150g milk, 10g milk powder, 35g fine sugar, 3g high-sugar resistant yeast, 2g salt, 30g unsalted butter, 50g candied orange peel gram.

Method: 1. After preparing all the ingredients, except butter and diced orange peel, add all ingredients to the noodle bucket in the order of use. When kneading to the expansion stage, add butter and knead until completely. During the expansion stage, let rise for 20 minutes;

2. Knead the dough until it is smooth again, roll out a dough sheet of even thickness, about 1.5CM thick, spread with diced orange peel, fold both sides back to the middle, roll out and cut into pieces For small cubes, ferment at a temperature of 32 degrees, a humidity of 80, and ferment for 40 minutes; 3. After preheating the oven, bake at 170 degrees for 18 minutes.