250 ml lukewarm water, 2 tablespoons sugar syrup, 1 tablespoon vegetable oil, 1 teaspoon salt, 260 g flour, 170 g rye flour, 3 tablespoons brown sugar, 1 tablespoon unsweetened cocoa powder, 3/4 teaspoon dried kudzu seeds, 1 tablespoon easy-riser yeast
Methods: 1. order of the ingredients in the bread machine.
2. Use the "Whole Wheat" and "Thin Crust" modes to bake.
Main Ingredients: 500g oatmeal, 500g wheat flour,
Accessories: 30g yeast, 20g orange zest,
Seasoning: 15g salt, 75g honey, 75g butter
Methods: 1. Put yeast into a bowl and dissolve it in warm water; put the butter into a large bowl, pour in a proper amount of hot water, add honey, refined salt, and finally, pour in the yeast liquid and mix well. Pour in the yeast mixture and mix well, standby; soak the orange peel in water and wash and scrub it and standby.
2. Mix the oatmeal and flour with the butter and yeast mixture, add warm water and form a slightly hard dough, knead on the counter until smooth and elastic, put it into a buttered bowl, cover with a damp towel, and put it into a warm place to ferment for about 2 hours.
3. Knead the dough on a board until it forms 4 small pieces, put them into a buttered mold, sprinkle with grated orange peel, cover with a damp cloth and leave to rise for a while. When the dough is ready to rise, put it into the oven and bake for about 50 minutes, remove from the oven and let cool.
Ingredients:
Middle dough: 576g, 10g yeast, 288g water, main dough: 384g, 96g gluten flour, 5g yeast, 192g egg yolk, 96g whole egg, 192g sugar, 96g milk, 144g cream, 153g cranberries
Methods: 1. Put the ingredients into the mixing bowl and beat until expanding stage, roll out and put into the fermentation box, ferment at 28℃/75% relative humidity for about 90 minutes until double in size, this is the middle kind of dough.
2. Peel the medium dough from recipe 1 into small pieces and add to the main dough ingredients, mix together until it expands, then add the cranberries and mix well.
4. Shape the dough into an olive shape, put it into a fermentation box at 38℃/85% relative humidity, and let it ferment until 9 pcs. are distributed. Take out 8 pcs. and dip them into flour (outside of the portion), cut three times diagonally, and let them ferment again until finished.
5. Then put Method 4 into the oven at 180℃/ 200℃ and bake until the bread is elastic when touching the side.
Ingredients:
High-gluten flour 343g, whole-wheat flour 229g, fast yeast 1g, malt 3g, water 412g, salt 12g
Methods: 1. Put all the ingredients into a mixing bowl, and mix on low speed until a ball forms, then mix on medium speed until the dough pulls apart and becomes a translucent film.
2. Roll out the dough of Method 1, transfer it to the fermentation box, and let it ferment at 25℃ and 60% relative humidity for about 20 minutes.
3. To make the dough firm, turn the dough by pulling, and then leave it at room temperature for about 20 minutes to ferment.
4. As in step 3, turn the dough by pulling, and let it rest for about 20 minutes.
5. This time, the dough is more stretchy, so turn it over again, roll it out, and let it rest at room temperature for about 4 hours.
6. Dust the table with flour, spread the dough of method 5, repeat the action of folding the dough twice, and then fold the dough in all directions, and let it rest for about 10 minutes.
7. Shape the dough of method 6 into a rectangle with thickness of about 2cm, and then let it rest for about 5 minutes, and then divide it into 6 pieces, and then put them into the fermenter, and then put them into the oven with the temperature of 26℃ and the humidity of 80%, and then put them in the oven to let the dough lastly ferment for about 20 minutes, and then put them into the oven. After about 20 minutes, take it out and bake it in the oven at 240℃ above and 220℃ below for about 10~15 minutes.
Ingredients:
Middle dough: 360g, 601g of gluten flour, 23g of fresh yeast, 75g of main dough, 75g of cornstarch, 91g of water, 8g of salt, 39g of sugar, 37g of olive oil, 180g of filling
How to make: 1. Put all the ingredients of the middle dough into a mixing bowl, and mix with a hook-shaped mixer in a circular motion. Mix all ingredients of the medium dough in a mixing bowl, then mix with a hook-shaped mixer at slow speed until the dough reaches the fully extended stage.
2. After rolling the dough of Method 1, put it into the fermentation box and let it ferment at 28℃ and 75% relative humidity for about 90 minutes.
3. Divide the mochi into 30 grams each and set aside.
4. Put all the main dough ingredients (except olive oil) into a mixing bowl, and put the dough from recipe 2 into the bowl and mix together, then add olive oil and mix until the dough is formed.
5. Divide the dough of Method 4 into 200 grams each, roll it out, cover with a plastic bag, and let it rest for about 10 minutes.
6. Press the dough from Method 5 into a round shape, wrap the mochi from Method 3 into the center of the dough, and seal the mouth tightly.
7. Put Method 6 into the fermentation box, and let it ferment at 38℃ and 85% relative humidity for about 45 minutes, until it doubles in size.
8. Cut the lines on the surface of Method 7 and put it into the oven at 200℃ above and 180℃ below, bake for about 25 minutes.
Ingredients:
Middle dough: 210 grams, 350 grams of flour, 12 grams of fresh yeast, 150 grams of main dough, 50 grams of sugar, 10 grams of salt, 10 grams of powdered milk, 90 grams of egg, 50 grams of water, 125 grams of cream, 300 grams of soft chocolate chips
How to make the dough: 1. Place all the ingredients for the medium dough in a mixing bowl and mix on low speed until the dough forms a ball, then change to medium speed and mix until the dough pulls apart into a translucent film and becomes fully extended.
2. Roll out the dough of Method 1, transfer it to the fermentation box, and let it ferment at 28℃ and 75% relative humidity for about 90 minutes.
3. Pour all the main dough ingredients except the cream into the mixing bowl and add the torn pieces of Method 2 medium dough, mix together until a ball is formed, then add the cream and mix until the dough is shiny, non-sticky, and pulls away from the surface with a tendon (add a little bit of salad oil to make it easier to take out).
4. Place the dough from recipe 3 on the table, unfold it into a square (a little larger than the chocolate chips), put in the soft chocolate chips, fold the corners inward so that the seams are tightly closed, and then fold the dough into thirds to create a length of about 45 centimeters, a width of 15 centimeters, and a thickness of the same thickness, and then let it rest for about 15 minutes.
5. 4 will be rolled up into the thickness of the model, and then cut into the width of the model, into the model, into the fermentation box, the temperature 38 ℃, humidity 85% for the final fermentation of about 45 minutes, remove the surface of the cut two cuts, into the oven baking, the upper 200 ℃, the lower heat 180 ℃, baking for about 20 minutes can be.
Ingredients:
1. 2 tsp dry yeast, 100g warm water, 2. 45g sugar, 1 and 1/2 tsp salt, 100g water, 1 egg, 1 and 1/2 tbsp powdered milk, 380g flour, 3. 20g butter
Methods: (1)Dissolve Ingredient 1 into Ingredient 2 and add to the mixture.
(2) Add the cream and knead until the dough is smooth and shiny.
(3) Cover with a plastic bag and let rise at 27℃ for 1 hour.
(4)Take out the dough and let the air out, then shape it again and let it rest for 10 minutes, then use a dough stick to form an oval-shaped crust, roll up the crust, and pinch the dough tightly at the end.
(5) Put the dough into a fluted mold, brush the surface with egg sauce, and put it into the oven or other non-ventilated airtight container (about 38℃) for 30 minutes for final fermentation.
(6) Preheat the oven to 180℃, put the model in and bake for about 20 minutes.
Ingredients:
1 tsp yeast, 300g flour, 1 tsp salt, 12g milk powder, 12g butter, 12g sugar, 190g lukewarm water
Methods: 1. Add yeast to the lukewarm water and whisk to combine
2. Add the flour, sugar, salt, and powdered milk into a large bowl, and mix well, then add in the lukewarm water that the yeast has been added to
3. Mix all the ingredients in the previous step into a dough
4. Put the dough into a container, cover with plastic wrap, and let it rise in a warm, humid place. (I heated 1 small bowl of boiling water in the microwave oven, then turned off the power, and put in the dough to rise, and then put in the bowl of boiling water, so as to create heat and moisture for the dough to rise.)
5. When the dough has risen to more than 2 times its original size, remove it from the microwave oven
6. In order to test whether the first step of fermentation is complete, insert your finger into the dough, the small hole is clean, not sticky, and does not shrink back, it means that this step of fermentation is complete
7. Press the dough gently with the palm of your hand, the inside of the gas out, cover the plastic wrap, ferment again (the same as the first step of fermentation, you need to be warm and humid environment), (usually for the first step of the first half of the time of the fermentation), take out the dough. (I forgot to take a picture of the dough this time.)
8. After the fermentation is complete, remove the dough, roll it out, cover it with plastic wrap, and set it aside to relax for 15 minutes
9. Roll out the relaxed dough lengthwise, without using too much force
10.
11. (Toast mold smeared with a little bit of butter) Dough strips smooth side up, put the surface of the toast mold sprayed with water, and ferment again for about half an hour (almost full of toast mold) preheated oven 190 degrees, toast into the oven lower, upper and lower heat, 25 minutes out of the slices Ingredients:
High-gluten flour 475 grams, 15 grams of milk powder, 40 grams of sugar, 9 grams of salt, 10 grams of dry yeast, 195 grams of milk, 156 grams of soup seed, 156 grams of milk, 156 grams of soup seed. 195g of milk, 156g of soup stock, 40g of white oil
Practice: 1. Take 50g of flour and 250g of cold water, stir the flour and cold water together, put it into a saucepan, simmer over low heat, stirring in the middle, and then turn into a rice paste. The first thing you need to do is to take the required portion out and use it.
2. Put all the ingredients except the white oil together, knead the dough, then add the white oil and slowly knead into the dough until a thin film can be formed (if you are kneading by hand, try to knead the dough until it is smooth)
3. Put the kneaded dough into a warm and humid place and let it ferment for the first time until it is 2.5-3 times its original size, and then the fermentation is complete
4. >4. fermented dough, take out, because it is half of the portion, 450 grams of toast box, it is divided into 2 points, and then rolled long and then rolled up, rows into the toast box, put into a warm moist place, for the second fermentation, fermentation until the toast box 8 minutes full, cover
5. preheated oven 160 degrees, the lower layer of the oven, 40 minutes (the original recipe is on the fire of 150 degrees, the fire of 180 degrees, my). The oven can not adjust the temperature, so use 160 degrees to bake)
Tips:
1. The first fermentation, with a finger dipped in dry flour, inserted into the dough, if the pits quickly retracted the fermentation is not complete, and vice versa, the fermentation is complete; you can put in a pot of hot water, or microwave oven, the oven put in hot water, the need for fermentation of the dough, to the size of the appropriate container, masking the plastic wrap, and then put in the pot, or microwave oven, hot water. Put the dough into the pot, or microwave, or oven; but be careful, the bottom of the container should not be directly in contact with hot water, so that it is easy to burn the bottom of the dough.
2. For the second fermentation, put the dough in the oven with a cup of hot water and close the door.
Ingredients:
High-gluten flour 1006 grams, 10 grams of instant yeast, 40 grams of sugar, 20 grams of salt, 40 grams of powdered milk, 634 ㏄, 10 grams of improver, 40 grams of white oil
How to do: 1.the white oil other than all of the main dough ingredients into the mixing bowl. Mix at a slow speed until the dough is formed, add the white oil.
2. Continue mixing on slow speed until a film forms but breaks down into a jagged expansion. Turn the mixer to medium speed and mix until the dough forms a thin film with a round hole at the break.
3. Remove the dough from the bowl, roll it out and place it in a steel bowl, transfer it to the fermentation tank and ferment. Ferment for about 90 minutes, until the dough has doubled in size and makes a continuous depression when a finger is poked into the center of the dough.
4. Divide the dough into 10 smaller balls.
5. Roll out the dough and cover with a lid for 15 minutes. Cut the dough into long strips.
6. Fold the dough from front to back to the center. Pole again, roll up into a cylinder, and let rest, covered, for another 15 minutes.
7. Repeat step 6 once more, then press the edges of the dough with your hands.
8. Put the dough into the mold for final fermentation.
9. When fermentation reaches 8 1/2 minutes, cover the model and bake in the oven.
Ingredients:
270g of flour, 43g of sugar, 4g of salt, 2 tsp of dry yeast, 43g of whole egg, 27g of milk, 2 tbsp of powdered milk, 92g of soup stock, 25g of flour, 125g of water, 25g of butter
Methods: 1.1. Mix the ingredients of the soup stock, heat it up on a low flame, turn off the flame when it becomes a paste, and then take it out to cool down
2.
2. In addition to the butter all the ingredients kneaded smooth, add butter knead film, very thin very thin kind
3. basic fermentation doubled, summer and winter is not the same, due to different temperatures and different, generally a little bit of the winter it
4. divided into three, rolled out, 15 minutes of relaxation
5. shaping, look at the picture inside the BLOG it's very simple nothing to say
6.
6. Final fermentation, mountain-shaped toast 8 minutes full, square 9 minutes full of the lower level of the oven, 165 ℃, 35-40min, temperature and time according to the characteristics of the oven to adjust their own
Ingredients:
290g of high-flour, 150g of milk, 30g of butter, 4g of yeast, 30g of sugar, 4g of salt, 1 egg, 20g of cocoa powder
Methods 1. Put all the ingredients except the butter into the bread machine, start the dough function for 20 minutes, then terminate the program, put in the butter and select the dough function again for 20 minutes, then take out the dough and leave it to rise until it doubles in size.
2. Divide the dough into 2 parts and roll out. Let rise for 15 minutes.
3. Roll out 2 times and place in a mold and let rise until 8 minutes full, then cover with the lid of the box.
4. Preheat the oven to 180 degrees Celsius, lower and upper heat for 30 minutes, remove from the oven to cool and slice.
Ingredients:
Intermediate dough: 240 ㏄, 300 grams of gluten flour, 100 grams of whole wheat flour, instant yeast 5 grams, the main dough: 25 grams, 60 ㏄ water, 100 grams of whole wheat flour, 30 grams of brown sugar, 10 grams of salt, 25 grams of powdered milk, 5 grams of modifier
How to do it: 1. All of the ingredients of the medium dough into the mixing bowl Mix at a slow speed until the dough forms a thin film, but the cracks are jagged. Roll the dough into a steel bowl, transfer to a fermentation tank, and ferment for about 90 minutes until the dough doubles in size.
2. Place all the dough ingredients except the cream in a mixing bowl, add the medium dough cut into small pieces as in step 1, and mix at a slow speed until the dough forms a thin film, but the breaks are jagged and the dough expands.
3. Add the cream in Method 2 and mix at medium speed until the dough is close to the finish stage where a film can be pulled out of the dough and a hole is formed at the rupture point, then roll out the dough and put it into a steel bowl, cover it with a lid and let it relax for about 20?6?530 minutes.
4. Divide the rest of the dough into 180-gram pieces, roll them out, and let them rest, covered, for about 15 minutes.
5. Roll the dough into a cylinder, repeat the process once, then place the dough into a mold and ferment until it reaches 9 minutes of full volume.
Ingredients:
300g flour, 60g honey, 25 tbsp milk powder, 170g warm water, 1 tsp salt, 1 tsp dry yeast, 30g butter
How to make it: 1. Dissolve the yeast in the warm water and knead with the rest of the ingredients except the butter, until it becomes a dough, and then knead it until it can be drawn out.
2. Cover the dough with plastic wrap and let it rise until it is about 2.5 times its original size, then gently press it down with your hands to deflate the dough
3. Butter your toast box, take out the dough, roll it out to a long length and a width similar to that of the box, then roll it up, put it in the box and let it rise for the last time
4. Let it rise until it reaches about 8 minutes full, then put the lid on the box and let it rise for the last time
5.
5. Preheat the oven to 190 degrees Celsius, 35 minutes or so (today I baked for about 38 minutes, the color seems to be a little too much, I feel that 32-35 minutes will be more appropriate) Remove it, take off the mold
Ingredients:
Dough: 89 grams, 395 grams of high-gluten flour, Sunshine Corn Mix 100 grams, instant yeast 5 grams, 98 grams of sugar, 5 grams of salt, modifier 2 grams, all purpose flour, all-purpose flour, all purpose flour, all purpose flour, all purpose flour, and so on. modifier 2g, whole egg 60g, milk 246g, others: a little, breadcrumbs a little, kneading cream: 85g, cream 95g, kneading powder 10g
Methods: 1. Put all the main dough ingredients except the cream into a mixing bowl, and beat at a slow speed until the dough can be pulled out of the film, but the cracks are in the form of a jagged expansion stage, then add in the cream and mix at medium speed until the dough can be pulled out of the film and the cracks are in the form of jagged extension. Add the cream and mix at medium speed until the dough has a thin film and a round hole at the rupture point. Roll the dough into a bowl, transfer to a fermentation tank, and ferment for about 90 minutes until the dough doubles in size.
2. Take out the dough from Method 1, divide it into 10 small balls of about 100 grams each, roll them out and let them rest covered again for about 15 minutes.
3. Spray the surface of the dough with a little water and dust with breadcrumbs. Put every 5 pieces of dough into a mold and put it into the fermentation tank for final fermentation. When the fermentation has reached 9 minutes of the model's fullness, squeeze the kneading cream onto the surface of the mold and then put the mold into the oven.
4. After baking, sprinkle the top with powdered sugar.
Ingredients:
Main dough: 42 grams, 106 grams of gluten flour, 63 grams of sugar, salt 8 grams, 32 grams of milk powder, 5 grams of improver, 53 grams of eggs, water 11 weeks, in the kind of dough: 5 grams of gluten flour, 422 grams of water 253 ㏄, and other materials: 200 grams
Practice: 1. All into the mixing bowl, mixing at slow speed until the dough can be pulled out of the film, but the rupture is jagged expansion stage, the dough rounded into a steel bowl, transferred to the fermentation box, the basic fermentation about 90 minutes until the volume of the expansion of two times the size.
2. Place all the dough ingredients except the cream in a mixing bowl, add the medium dough, cut into small pieces, and mix at a slow speed until the dough forms a thin film, but the breaks are jagged and the dough expands.
3. Add cream into Method 2, mix at medium speed until dough can be pulled out of the film, and the hole is complete. Add raisins and mix at slow speed, roll into a steel bowl, cover and relax for 30 minutes.
4. Take out the dough from the center of the bowl and divide it into 2 pieces, roll them out separately, and let them rest covered again for about 15 minutes.
5. Roll the dough into a cylinder and place it in the fermentation box for final fermentation until it reaches 9 minutes of full volume.