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Please tell me how toad in the hole bread tastes good.
Ham bread practice

1, materials

condiments

320 grams of high gluten flour

condiments

40g of butter, proper amount of salt, 50g of sugar, 3g of yeast powder, 2 pieces of ham, 4g of milk powder14g, 0g of water190g, and 35g of egg liquid.

Step 2

All the ingredients except butter are thrown into the toaster.

Select standard bread, and the bread machine will automatically start working. The display shows two and a half hours.

Cut the ham into small pieces and put it in the smear box.

Put the smear box into the toaster.

When the bread machine kneaded the dough 15 minutes, a prompt sounded, indicating that the bread machine automatically sprinkled materials.

After unfolding, the ham has been mixed with the dough.

After the first kneading, add butter and press the start button to continue kneading.

After the dough mixing program is finished, it enters the fermentation stage, and after the fermentation is completed, it is automatically baked by a charter machine.

When the prompt sounds, it means that the bread has been baked.

Take out the bread, cool it and slice it for eating.

There are many ways to eat eggs, such as boiling, steaming, frying and frying. As far as the absorption and digestibility of egg nutrition are concerned, boiled eggs and steamed eggs are 100%, tender eggs are 98%, scrambled eggs are 97%, poached eggs are 92.5%, old eggs are 8 1. 1%, and raw eggs are 30%~50%. From this point of view, boiled eggs and steamed eggs should be the best way to eat. But pay attention to chew slowly, otherwise it will affect absorption and digestion. But for children, steamed egg soup and egg drop soup are the most suitable, because these two methods can loosen protein and are easily digested and absorbed by children. Note: Don't eat too much egg yolk, and eat less tea eggs, because tea contains acidified substances, which will stimulate the stomach and affect the digestive function of gastrointestinal tract when combined with iron in eggs.

Egg boiling method

Eggshells often break when boiling eggs. The basic method to avoid breaking the shell is "boiling water to cold eggs".

The reason of eggshell rupture is that the volume of egg white and yolk will expand when heated, and the expansion rate of liquid is greater than that of solid eggshell. When the volume of liquid is greater than the capacity of eggshell, eggshell will break.

However, the protein in an egg will shrink after solidification. If the egg is heated quickly, when the outer layer of the egg white is heated and expanded, the inside is still cold and does not expand, so the total expansion is relatively small, which can withstand the increased capacity of the eggshell expansion and the capacity of the air chamber in the egg without breaking. Continue to heat, when the inside begins to expand, the egg white outside has solidified and shrunk, and the total expansion ratio is small, so the eggshell will not break. The best way to heat quickly is to boil eggs directly in boiling water. The specific approach is:

After the water boils, put the cold eggs in a small colander and put them in boiling water for 8 minutes until they are completely cooked (if you want to eat half-cooked eggs, you can reduce the cooking time), so that you can avoid burning your hands and breaking your shell, and the time is easy to control. As long as you keep the water boiling, a small fire will do. Eggs should be cold. Eggs just taken out of the refrigerator are the best in winter. For example, if eggs are not stored in the refrigerator in summer, soaking them in cold water for a period of time to cool Toya can reduce shell breakage. In winter, eggs and water are relatively cold, that is, boiled in cold water. As long as there is less water and heating is fast, eggshells generally do not break.

The most wrong way is to put the egg in cold water and heat it slowly, so that the heat has enough time to transfer to the inside of the egg, and the egg white and yolk are heated and expanded at the same time, which leads to the cracking of the eggshell. At this time, often before the egg white reaches the solidification temperature, the egg white will flow out of the eggshell and solidify into a white floccule.

Eggs boiled for eight minutes are the most nutritious. The egg is cooked for a short time, and the yolk is not solidified, so it may be unsanitary to eat; After a long time, the eggs will be "old" and taste bad. Many people may have a puzzle. Boiling eggs for 8 minutes is just right.

Boiled eggs are sometimes difficult to shell. One of the reasons is that the eggs are undercooked. Such eggs will peel off a piece of skin and a piece of protein. Second, although the egg is cooked, the eggshell and protein stick together. Even if the shells are peeled off one by one, protein will be taken off, which is time-consuming and laborious, and looks unsightly. To do this, you can soak the boiled eggs in cold water while they are hot, and then peel them. Boiled eggs should be soaked in boiled and cooled water, because the eggshell itself has many small holes, and a large number of bacteria in unsterilized water will enter the eggs through the small holes. )