Recently, a good friend in Shanghai stayed at home for almost a month for special reasons. Although there are basically all kinds of food at home, the bread that children like to eat is not easy to buy. Now the child is growing up. He likes to eat milk and bread every morning. Bread in special periods is different from that in peacetime. He can go out and buy whatever he wants. Then his friend specially sent me a video to let me learn how to make my own bread, and let me give her the method and formula. She has nothing to do at home, so she just has time to learn how to make bread. If necessary, she can buy by group purchase. The bread made by ourselves is full of materials and nothing is added, so the children are more nutritious and healthy.

In fact, it is not difficult to make bread. Just mix the ingredients in the formula well, and then leave the rest to knead, ferment and bake. This is similar to steaming steamed bread in peacetime, except that the formula and steps of making bread are slightly more complicated, and kneading needs to reach a certain level, so that the baked bread is more fragrant and soft. What I share here is daily life: the method of tearing red bean bread by hand. The formula is simple, the taste is sweet and soft, and the taste is as delicious as that bought in the bakery. Using the mixed fermentation method of old noodles, the taste of bread is more fragrant. According to the formula, the success rate is high.

The method of tearing red bean bread by hand is also very simple, and all the ingredients are ready. Put the old noodles in the refrigerator one day in advance 18 hour fermentation, ready to use. The dough must be kneaded in the proper position. Knead it with a bread machine or a chef's machine to reach the state of glove film, so that the baked bread tastes better, and the stuffing is added according to your own preferences. The following is the matching bean paste stuffing, which is made of woven bread. The appearance and taste are the same as those of the bakery.

Dou sha shou si bread

Bread ingredients: 220g of high-gluten flour, 3g of salt, 20g of sugar, 2.5g of yeast, 25g of egg liquid, 75g of old flour, 75g of butter18g, 2 10/0g of red bean paste and a proper amount of souffle.

Ingredients: 45g butter, 35g fine sugar, 20g almond powder and 80g low-gluten flour.

Exercise:

The practice of egg yolk crisp granules: add fine sugar to softened butter, sift in low-gluten flour and almond powder, rub them into granules by hand, and then put them in the freezer for later use.

The method of old noodles: flour150g, yeast1.5g, salt 2g and water 96g. Knead all the ingredients into dough and store it in the refrigerator for 18h, and store it in the freezer when it is not used up. Bread made of old flour tastes better.

1, the butter is softened in warm water for later use. Put 220g of high-gluten flour, 3g of salt, 20g of sugar, 2.5g of yeast, 25g of egg liquid,135g of milk and 75g of dough into a bread machine and stir until the dough is smooth.

2. At this time, put the softened butter into the dough and mix together.

3. Stir until the glove film can be pulled out. In this step, it is suggested to use the chef's machine to stir faster and save trouble, and it is more difficult to pinch the glove film by hand. Knead the dough round, cover it with plastic wrap and ferment until it is twice as big.

4. Take out the fermented dough, knead and exhaust it, divide it into 3 equal parts, knead it round, cover it with plastic wrap and continue to relax for 20 minutes, so that the dough is softer. Roll the loose dough into a thick rectangular dough.

5. Turn over and spread a layer of bean paste on half of the dough.

6. Then fold the dough in half, wrap it with bean paste, pinch it tightly, and roll it out with a rolling pin.

7. Roll out the dough from one side and roll it into strips.

8. Cut the dough into 3 equal parts with a dough knife. Don't cut the top, divide it into three branches.

9. Weave dough.

10, and then fold both ends of the dough braid in half.

1 1. Put it in a mold and ferment until both sides are big.

12. For the fermented dough, sprinkle the pastry prepared in advance on the surface. The bread baked in this way tastes richer and more delicious.

13, oven 180 degrees, preheating 10 minutes, putting the dough into the oven and baking in the oven preheated to 180 degrees for 30 minutes.

Take out the baked bread, demould it, cool it, and slice it and enjoy it. If you can't finish it, you can seal it with plastic wrap and put it in the refrigerator. You can eat it for about 3 days. Bread stored in the refrigerator must be sealed with plastic wrap, otherwise the taste of bread will be hard. In addition, the skin of freshly baked dough is crisp and soft, and it tastes better after cooling. It can also be stored at dry room temperature for 1-3 days. It is inconvenient to go out at special times. If you want to eat bread, you don't have to buy it. The taste of self-made food is not worse than that of bakery, and the ingredients added are not much, so it is more nutritious and healthy. Simple and delicious practices and recipes are shared with you. If you like, you can collect them and try them.

Lily food tips:

1. It is recommended to prepare old noodles and souffles in advance and refrigerate them in the refrigerator, so that they can be eaten directly the next day and taste better.

2. The dough should be pulled out from the glove film, so that the dough made from this dough is softer and more wiredrawn. It is suggested that it is easier to knead with a bread machine.

3. The stuffing in the bread is added according to your own preference. The bean paste stuffing here is very delicious, with honey, red beans and nuts.