Ingredients: 60 grams of milk powder, egg white 1, 25 grams of fine sugar, 3 egg yolks, 360 grams of high-gluten flour, 20 grams of condensed milk, 55 grams of fresh cream (vegetable oil), 5 grams of yeast, 4 grams of salt and 90 grams of milk.

The practice of baking bread

1. 1. After the milk is heated, add yeast and stir evenly, and then let it stand for 10 minute.

2. Put all the ingredients except the cream into the basin and knead it into dough (I can't knead it well, just let it be, I really have no patience).

3./kloc-Add the cream after 0/5 minutes, then knead it, knead it all the time, and knead it endlessly until it reaches the expansion stage (I didn't knead it, and I don't know what the so-called expansion stage looks like) and ferment it to twice the size.

4. Roll separately, relax for 20 minutes, roll for 10 minutes, catch up again, and then relax.

5. Put into a toast mold for the second fermentation. The hair is flush with the mold (I didn't send it like that, only about 8 points, not evenly distributed, hehe)

6. Preheat the oven 180, bake the bottom layer 180 15 minutes, cover it with tin foil, and bake it at 150 for 20 minutes.

Ingredients: 200g high-gluten flour, 20g low-gluten flour, 35g eggs, 2g salt, 2g yeast, milk 120ml, 25g butter, 20g cheese and chopped green onion.

Method for making cheese bread

1。 Dry yeast is dissolved in warm milk, and other materials except butter are kneaded into dough.

Add butter several times and knead until the dough is smooth and elastic.

Don't add all the milk at once, adjust it according to the softness of the dough. )

2。 Cover the kneaded dough with plastic wrap and ferment for the first time until the original 2. 5~3 times larger

3。 Knead the fermented dough slightly, divide it into several rounds, cover it with plastic wrap and relax 15 minutes.

Roll the dough into olives and put them in a baking tray.

4。 The second fermentation, about twice the original size, sprinkled with chopped green onion and cheese sticks.

5。 Preheat the oven 180 degrees for 20 minutes.

Ingredients: warm water 355 ml (about 45 degrees), dry yeast 10g, sugar 25g, vegetable oil 30ml, salt 1 teaspoon, and high-gluten flour 550g.

The practice of homemade French bread

1. In a large bowl, mix warm water, yeast and sugar, and wait for about 10 minutes to make the mixture smooth.

2. Add oil, salt and half high-gluten flour to the yeast mixture and stir. Divide the remaining flour into four parts, then take one part at a time and stir until it becomes dough. Sprinkle a little flour on the table or chopping board, and then knead the dough to be soft and elastic for about 8 minutes. Put a little oil in a large bowl, put the dough in it, and spread a little oil evenly on its surface. Cover it with a wet towel, put it in a warm place and let it ferment to twice its original volume, about 1 hour.

3. Squeeze the air out of the fermented dough, then put it on the floured chopping board, divide the dough into 16 portions, and then knead it into balls. Place the balls in an oiled baking pan, with the balls about 5 cm apart. Then cover the balls with a wet towel and let them ferment to double their volume for about 40 minutes. Meanwhile, preheat the oven to 200 degrees.

4. Bake 18-20 minutes in the oven, or until the bread turns golden brown.

Ingredients: 300g high flour, pumpkin puree 100g, 35g sugar, 3g salt, 4g baking powder, 20g butter, one egg and 50g milk.

Making method of pumpkin steamed stuffed bun

1. In order to save trouble, I mixed all the raw materials except butter to make dough, so I put them in the bread machine and used the dough mixing program to make it work for me.

2. Knead the dough, add butter, and start the kneading function again. I feel the dough is firm, so let it ferment for the first time.

3. When the hair is twice as big, knead the dough by hand, let the dough vent, and divide it into 15 small dough. Let it ferment 15 minutes.

4. Take a small dough, knead it into a big one and a small one, roll it out with a rolling pin and roll it into a small steamed bun. Let it ferment to twice its size.

5. Preheat the oven 10 minute. During this period, the bread was washed with egg liquid 180 degrees and baked for 15 minutes.

biscuit

Ingredients: 225g flour, 25g milk powder, 3g milk130g yeast powder, 3g baking soda, and 0g butter10g.

Method for making cream soda biscuit

1. Knead into smooth dough

2. Let it stand for 30 minutes, take 1/3 and roll the dough into a dough with a thickness of 2mm.

3. Press the pattern evenly with a biscuit mold.

4. Put it in a baking tray and poke some holes in it with a fork. Preheat the oven to 180 degrees, put it in the middle layer and bake for 10 minutes. A * * * Bake 3 plates, cool and seal.

Materials Dough materials: common flour 100g, water 40g, butter 20g, milk powder 1 spoon, dried yeast 1 teaspoon, eggshell powder 1/4 teaspoon, baking soda 0.3g, salt 0.3g, and eggs.

Crispy material: 30g of common flour, 0/g of butter1g of salt14 tsp.

Baking: middle layer, 180 degrees, about 25 minutes (temperature and time are adjusted according to the actual situation of their respective ovens).

Practice of high calcium soda cookies

1, prepare some egg shells (if you like this kind of biscuits, you can prepare more spare ones). Wash the eggshell, tear off the white film, put it in a pot and bake it slowly with low fire until it is crisp, and then grind it into powder for later use. Put the dough material into the basin.

2. Knead the dough material into dough. Don't add all the water at once. According to the difference of dough, cover the dough with plastic wrap and ferment at room temperature for about 20-30 minutes until the volume becomes slightly larger. Knead the pastry materials into pastry dough for later use.

3. Roll the dough into rectangular slices.

4. Fold from 1/3 to the middle.

5. The other side is folded from 1/3 to the middle. Fold the dough face down and repeat steps 3-5 twice.

6. After repeating three times and three folds, roll the dough into a rectangle. Put the dough in the middle and flatten it slightly.

7. Gently press the dough into small pieces with a rolling pin.

8. Turn one side of the dough over and cover it on the pastry.

9. The dough on the other side is also turned over and covered on the dough. The dough is completely wrapped in the dough, and then both ends are crushed by hand to exhaust the air inside. Repeat steps 3-5 twice.

10, roll the dough after three folds into a rectangle with a thickness of 0.2CM, and punch holes evenly on it with a fork.

1 1. Divide into even rectangles, each piece is not too big, then put it into a baking tray covered with high-temperature cloth and put it in a warm place for the final fermentation, about 20-30 minutes. After fermentation, the dough thickens slightly, and then it is baked in a preheated oven.

12, baking for 20-25 minutes, depending on the hardness of the biscuit. Cookies must be baked until they are completely hardened before they can be baked. Let it cool before eating.

Ingredients: butter160g, low flour 270g, high temperature resistant chocolate beans 80g, brown sugar130g, eggs 65g, baking soda 1/4 teaspoons.

Method for making chocolate bean biscuit

1. Add brown sugar to butter to make it fluffy.

2. Add the eggs, then sift in the powder and stir well.

3. Add walnuts and chocolate beans and stir well to form balls. Put it in the refrigerator for 30 minutes.

4. Divide the dough into about 20g each, make pancakes and put them in a baking tray.

5. Preheat the oven to 175 degrees, and set the middle fire for about 20 minutes.

Ingredients: 2 cooked egg yolks, butter 100G, sugar powder 50G, low flour 100G, corn flour 100G.

Making method of Margaret biscuit

1. Cut the butter melted at room temperature into small pieces, sift in powdered sugar and make it feathery.

2. Sift the egg yolk with a small sieve.

3. Stir evenly with a rubber scraper. Be careful not to stir in circles, lest the noodles stand out.

4. Sift in low-gluten flour and corn flour. Stir evenly with a rubber scraper, but still can't stir in circles.

5. Stir slowly. It started with shredded noodles. After continuous stirring, it was rubbed by hand, and finally it became a light yellow and smooth dough.

6. Wrap it in plastic wrap and let it relax in the refrigerator for one hour. Take it out after an hour and knead it into small balls. Just press it with your thumb. Improvise the next friend's practice of embedding pine nuts and press some in.

7. Brush the baking tray with oil and put cookies on it. Oven temperature 160 degrees, baking for 20 minutes. After 20 minutes, put it in the oven for 5 minutes and take it out.