High flour150g
60 grams of milk
20 grams of eggs
40 grams of honey
Butter10g
Dried yeast 1/2 tsp
Steps:
1. Heat milk and honey to about 35 degrees (slightly warm), add dry yeast, mix well and stand for 5 minutes.
2. Put the salt and egg liquid into the mixing tank of the bread maker, then add the flour, finally pour the solution in 1 and knead until smooth, then add the butter (post-oil method).
3. The fermented dough is divided into10g dosage forms, which are respectively rounded and relaxed for15min.
4. Press flat by hand again to remove air and discharge it into the baking pan coated with thin oil in turn, and finally ferment for 30 minutes (the bread embryo is small, so the time is short).
5. Brush the surface with egg liquid, 160 degrees for 20 minutes, and the middle layer can be baked! !
TIP: I am 3/2 times the amount (200 grams of flour), so the bread embryos are all connected after the final fermentation, so don't wait as long as I do. A small baking tray can only bear the amount of 150 grams of bread, although this bread is very convenient, it has no benefits of middle planting. The raw material formula of butter yellow sauce bun (500 flour products 10) is fermented for the first time; Flour 32kg white sugar 2kg fresh yeast1.2kg water 20kg secondary fermentation: flour 65.6kg white sugar 9.2kg cream 8kg eggs 30kg water 8kg milk miso: flour 2.4kg white sugar 4.8kg milk 9.8kg.
Vanillin 20g brush sugar water: white sugar 4kg egg 4kg water 4kg brush egg 4kg making method
1. Preparation and treatment of raw and auxiliary materials: weigh raw and auxiliary materials, sift flour, sieve white sugar, remove impurities, and wash eggs with water.
2. Squeeze the patterned milk yellow sauce: mix the sugar and eggs in the pot, stir well, add flour (or mix sugar with flour and stir in eggs), stir well, and pour into the boiled milk. Stir well again, put it on the stove and heat it until it is cooked. Stir while heating to prevent the bottom from being burnt. Boiling sugar water: add water and sugar into the pot, boil it on the stove, filter and cool it for brushing the surface of the finished product.
3. Dough preparation and fermentation:1~ 2 times dough preparation and fermentation are the same as egg bread preparation and fermentation.
4. Molding and baking: cut the dough that is fermented and matured for the second time into small dosage according to the designed weight, knead it into a small spherical shape with glossy surface, put it into an oiled baking pan, press it flat, and put it into a baking room, where the temperature is about 40℃ and the relative humidity is about 85%. When the volume of the bread blank increases properly, take it out of the oven, brush the egg liquid, squeeze the fine stripes of milk yellow sauce on the surface, and bake it in the furnace.
5. Baking: Bake with medium fire, and handle with care when baking, otherwise the rack will collapse. Cooked, brushed with sugar water on the surface of the bread while it is hot, cooled, and boxed to obtain the finished product. Portuguese-style golden brick bread 1. Tools:
1. Egg beater: The batter, cream or stuffing should be mixed with a small size with a firm handle, and the egg whites should be beaten with a larger size, and the steel wire should be relatively firm and large in quantity, which is better.
Rubber scraper: used for mixing batter or stuffing. Because the amount of homemade Muffin or bread stuffing is usually small, I often use a spoon instead.
3. Brush: It can be used to apply egg liquid or syrup. The material is nylon or animal hair, and the thickness of the hair is different. If the egg liquid on the bread surface is applied, it is more appropriate to use a soft wool brush. Brush should be cleaned and completely dried after each use.
3. Knife: used for cutting dough to shape. I usually use a surgical blade. If I don't have one, I can use a shaving blade or an art knife. No matter which one I use, the blade must be sharp. A blunt knife will stick to the dough and it is not easy to cut. Even if the blade is cut, it will be irregular and affect the appearance.
5. Rolling pin: Needless to say, this is necessary for plastic surgery.
Thermometer: It is used to measure the temperature of dough, melted chocolate and boiled syrup. In the latter two cases, it is more useful, but it is not necessary to measure dough. If you pay attention, it is better to measure it every time. The suitable temperature for basic fermentation is 28℃, and the suitable temperature for final fermentation is 38℃.
Scraper: divided into metal and plastic, and plastic is divided into soft (pink) and hard (yellow). Metal is very convenient for cutting dough or scraping panels. One side of the hard (yellow) straight line is used to cut the dough, and the other side of the curve is used to scrape the dough left in the plate. This kind of hard scraper can cut butter or mix batter when making other western pastry, such as towers and pies, and it can scrape the batter on the surface when making cakes, which is very useful. Soft (pink) can also be used to cut dough, move dough or scrape batter, because it is too soft, so it is not as good as a hard scraper to make other west points. Personally, I usually use a soft plastic scraper.
⒏ Scale: used for weighing raw materials or dough. Electronic scales are more accurate. If you can't bear to invest, you can also use such a platform scale. Anyway, your own requirements are not too strict. If you miss three or five grams, it will have no effect on the finished product. When I used to divide the dough myself, I often divided the dough into several parts, without weighing, and the visual error was relatively large, which was very undesirable.
⒐ Powder sieve: sieve low powder, baking powder, almond powder, etc. When making Muffin and Scone, the low powder and baking powder are put together and then sieved, which will make the baking powder mix more evenly.
⒑ cutting die: a tool commonly used in making scones, and also used in shaping bread. There are two kinds: straight edge and lace.
⒒ serrated knife: used for cutting finished bread, divided into coarse teeth and fine teeth, just buy one.
5. Measuring spoon: a very important tool, especially when there is no electronic scale. Used to weigh a small amount of things such as yeast and baking powder. They are 1 tsp, 1/2 tsp, 1 tsp, 1/2 tsp and 1/4 tsp respectively.
Materials related to bread making: This is not a tool, because it is very useful, so it is written here. Plastic wrap: cover the dough during basic fermentation and intermediate fermentation to avoid drying.
Baking paper: It's not the kind of oily paper with a few cents. It's no problem to bake cakes, and the toast will stick and tear. I recently bought it in quarts, and it's absolutely non-stick when baking bread. Steamed buns and steamed buns are also easy to use. According to the store, the used paper can also be used to wrap frozen meat in the refrigerator (I haven't tried this, so I haven't saved this step yet). In terms of cost, it is more cost-effective to use this paper than tin foil.
High-temperature cloth: it can be used repeatedly and is economical, but it is not easy to wash off when it is stained with oil.
Tin foil: the anti-sticking effect is very good when baking oily bread. If you use it carefully, you can use it several times. Pay attention to two points. First, baking oil-free European buns is not suitable and will not come off; Second, the tin foil has a bright surface and a matte surface, and the matte surface should be used to contact food. Second, the mold: the baking tray attached to the oven can bake most bread, toast or other special bread. Please continue reading.
1. 450g toast mold: This is the most commonly used mold for making toast. It is recommended to buy a three-function non-stick mold, gold and black, and the anti-stick effect is first-class. If you buy an ordinary non-stick mold, you should apply softened butter for anti-stick treatment, otherwise the crust will stick off.
A 450g toast mold can hold about 450-550g of dough.
2. 250 grams of fruit strips: This is a common model in bread books. It is most commonly used to make pound cakes, which are usually non-sticky. No matter making cakes or bread, anti-sticking treatment should be done.
The amount of dough that fruit strips can hold is about 250-300 grams.
3. Deer back mold: triangular deer back mold is often used to make cakes, and the triangular toast made with it is very eye-catching, which is my personal favorite mold. This kind of mold is not necessary. If you really want to change the pattern, consider buying it again.
The amount of dough that deer back mold can hold is about180g.
4. Round cake mold: Maybe this mold is rarely used by everyone, but it can also be used to make bread. The most common one is to use an 8-inch cake mold to make flower-shaped bread. In addition to putting small dough into flower-shaped bread, a 6-inch one can also be used to make toast, and the amount of dough in it is more than 200 grams.
7-inch angel cake mold: this can be made into circular bread, or put a few small doughs into fancy bread. The specific amount of dough is not written here for the time being because it has not been successful.
Light cheese cake mold: this is rarely used in making bread, but it can really be used. It is in Teacher Meng's book. The amount of dough is about 300 grams. If you want to make flat-topped toast, you need to press a baking tray on it, or use the living bottom of an 8-inch cake mold to press a heavy object on it, and the oval toast is beautiful.
⒎ Cylindrical Toast Mould: It is not necessary or non-sticky. It needs to be oiled in advance, and each mould can hold 200-250g of dough.
⒏ Conical mold: used to make conical bread, there are two kinds of non-stick and non-stick bread, and non-stick bread needs to be oiled in advance. This is a kind of mold that is rarely used.
Pet-name ruby all kinds of paper mold:
Round bread paper cup: If you buy it online, it may not be intuitive to see the size indicated by the owner. This paper cup of the same color is divided into three models: large, medium and small. I usually use the medium size, and the weight of the dough is about 60 grams.
Oval bread paper cup: This kind of paper cup may only be seen in West Point books, because the consumption is relatively small, so the store also enters less. This paper cup holds about 60 grams of dough.
Big round bread paper cup: cylindrical, it is very suitable to make some bread with rich raw materials but simple shape, and the amount of dough is about 200 grams.
Make Muffin's usual paper cups.
When buying paper molds, it is important to ask the store to buy baking-resistant paper molds. Some paper molds are not baking-resistant. After a period of baking, the plastic layer inside will stick to the food, sometimes even "wire drawing", and it will give off an unpleasant smell. Do you dare to eat the baked food?
⒑ Eight-star chrysanthemum mold:17.3cm×13.1cm, brand of Sanneng, with non-stick coating inside, and the amount of dough is about 400g. This is a special mold for making Pandora's bread. Our bakery here uses it to make a kind of bread with cheese stuffing called Alps. The bread I made with it is ordered here.
⒒ Goo Goo Hof mold: silicon steel texture, non-stick mold, upper mouth diameter 18cm, bought from Japan by a friend. The amount of dough is about 500 grams. This is a special mold for making Guggenheff bread. My bread works are here.
5. 385g Toast Mould: Sanneng brand, with non-stick coating, and the dough holding capacity is about 385-400g. The bread I made with it is ordered here.
⒔ Golden Brick Mould: I bought it in our kitchen ware city. It is a Sanneng brand with non-stick coating, and the amount of dough is about 250-300 grams. The bakery outside usually uses it to make a kind of bread called "golden brick", which I have never used once.
5. Square toast mold: side length 10cm, bought from Japan by a friend, non-stick, and needs oiling before use. The amount of dough is about 250 grams. The bread I made with it is ordered here.
5. Heart-shaped and plum-shaped inner toast molds: I also bought them from Japan on behalf of my friends. They need to be oiled in advance, and the formula is given in the instructions. I order bread from it here and here.
6. Fermented rattan basket: As a special fermentation tool for European bags, I also bought a rectangular one. Before using it, I need to sprinkle powder on the surface, put the dough in it for final fermentation, and pour it on the baking tray before baking. The bread I made with it is ordered here.
⒘ Rectangular buns: These are all bought in the local kitchenware city. The big one has not been used yet. The small one holds about 60 grams of dough, and they all need to be oiled in advance. The rectangular buns made are very cute. The bread I made with it is here.
⒙ Flower-shaped bread mold: resin texture, in which bread is put for final fermentation, and the amount of dough is 60 grams. The bread I made with it is ordered here.
My molds and tools used to come from the internet, but now they are mostly bought locally, and Taobao is the only choice for imported molds. Generally, there are kitchen shops that supply hotels or bakeries in cities. If you look carefully, you should be able to find them. Online shopping is not necessarily cheap, and it is even more expensive to get on the freight. Because you can't see the real thing, you often can't master the size well, and you can't choose it. Once you buy something bad, it's very sweet. Therefore, it is better to buy it locally if you can find it locally. Method of floss bread: Material: high flour 300g, yeast 5g, salt 3g, sugar 60g, milk 125g, egg 1 blending oil 50g.
Practice:
1. Put the materials into a mixing tank and stir for 20 minutes, and stir the dough to the completion stage.
2. Basically fermented to twice the size (I made it in the refrigerator for almost 24 hours). Pat the dough with your hand. Exhaust. Relax 15 minutes.
3. Divide into small balls, put them on a baking tray, and ferment for 45 minutes.
Step 4 brush a layer of egg juice on the surface
5. The oven is preheated 180℃. Bake for about10-12 minutes.
6. Finally, spread salad sauce and sprinkle with floss, and you can eat. Raw materials of coconut milk bun: 240g of water, 300g of egg yolk, 28g of oil, 375g of low-gluten flour, 4.5g of baking powder, 4.5g of baking powder, 600g of protein, 5 10/0g of sugar and 3g of salt;
Coconut paste: 70g of butter, 0/55g of sugar, 0/75g of egg, 0/75g of milk, 0/0/0 of kloc and 0/70g of shredded coconut.
Operation: 1. Beat the egg yolk evenly, add sugar to beat it, then add salad oil and mix slowly.
2. Pour low-gluten flour, baking powder and baking soda into 1 and mix well.
3. Beat the egg whites evenly and add sugar to send them.
4. Add 1/3 in item 3 into 2, mix well, then pour into the other 2/3 of 3, mix well and put into a baking tray.
5. Shell the eggs, add sugar and stir, then add milk and shredded coconut and stir well.
6. After the butter melts in water, pour in 5 and mix well.
7. Adjust the oven to 180℃ and preheat for 10 min. Pour 6 on 4 and bake in the oven for 30 min. Pour honey when eating.