Crispy material: 185 g, high-gluten flour 175 g, low-gluten flour 45 g, water 130 g, salt 2 g, white oil 20 g, refined sugar 10 g, bread material 5 g, salt 5 g and high-gluten flour 4770.

Exercise:

1. Please make pastry dough according to the quantity of pastry materials. Please refer to the recipe of this website-French wrapping (pastry).

2. Make the pastry dough with the method of 1, grow it into rectangular pastry dough with the width of 65cm and 39cm, then let it stand and relax for 30min, and then cut it into pastry dough with the width of 13x 13cm for later use.

3. Take bread materials, stir the dough for basic fermentation, divide it into small dough of 75g each, relax for15min, and then take about 40g of cream ham stuffing and wrap it in the small dough.

4. Wrap the dough made by the method 2 in the dough made by the method 3, then put it in a mold, cover it with a layer of baking paper, and bake it in an oven at 190℃ and 200℃ for about 20 minutes.

Walnut Danish bread products: 10 Danish bread basic dough practices can be found in this website's recipes-Danish bread basic dough materials:

Danish bread basic dough 1 serving, maple sugar100g, chopped walnuts100g, and raisins 50g.

Exercise:

1. Relax the excess Danish dough to a thickness of about 0.4 cm for about 15 minutes, and cut it into small pieces with a knife.

2. In the muffin cup model, first spread a layer of small dough, then brush a layer of maple sugar with a brush, then sprinkle with chopped walnuts and raisins, and repeat the same action until it is full in about 7 minutes.

3. Let it ferment at room temperature to the same height as the muffin cup model, then put it in the oven and bake at 180℃ and 180℃ for about 25 minutes.

Ham and cheese roll material:

Tang Zhong: 200 grams of water, 40 grams of high-gluten flour, ham and cheese rolls: 65 grams of Tang Zhong, 40 grams of butter, 60 grams of water, two medium-sized eggs, 40 grams of sugar, 5 grams of salt, 5 grams of yeast, 200 grams of high-gluten flour, low-gluten flour 100 grams, appropriate amount of shallots and appropriate amount of ham and cheese powder.

Exercise:

1. Tang Zhong: Sieve the flour, add cold water, stir well, and put it on the fire and heat it with low heat. Stir constantly and boil it into a paste. Put it aside to cool for later use.

2. Ham and cheese rolls: Put Tang Zhong, an egg, sugar, salt and two kinds of flour into a basin, heat the water slightly to no more than 50 degrees, and melt the yeast in the water. Then add it into the above raw materials, and knead the dough and stir it evenly until the dough does not contain gluten.

3. Add butter and knead until the gluten swells. Be sure to drop it several times to let the gluten fall out of the dough. This step is a good way to exercise your arm strength.

4. Knead until the surface is smooth and put it in a warm place for basic fermentation. After basic fermentation, the dough is twice as big as before.

5. Dice the ham and shallots.

6. The dough is closed and vented, flattened, rolled into a rectangular dough, evenly sprinkled with ham and shallots, and then sprinkled with cheese powder.

7. Roll into a roll. I cut some into small pieces and put them in a baking tray, and cut some into long strips and put them in a long cake box.

8. The cut dough is fermented for the last time. I put them on the windowsill of the balcony and covered them with a wet towel to dry for an hour. The fermented dough is twice as big as before.

9. Brush the fermented dough with egg liquid and sprinkle with cheese powder.

10. Bake in a preheated oven at 180℃ 15 minutes. (The baking time can be increased or decreased according to different oven conditions. )

Tips:

Please note: don't eat freshly baked bread, because lactic acid and acetic acid contained in it will hurt your stomach. Please wait until it gets cold before eating. If you like spicy food, bake it in the oven for a while.

Simple French baking materials:

4 eggs, low-fat milk 175ml, 3 tablespoons of brown sugar, nutmeg powder 1 teaspoon, bread slice 12 slice, cinnamon powder 1 teaspoon.

Exercise:

1. Beat the eggs in a big bowl. Add milk, brown sugar and nutmeg and stir well.

2. Put the bread slices into the egg liquid to penetrate.

3. Heat the pan with medium heat and a little oil. Fry the bread on both sides. Sprinkle some cinnamon powder and serve while it is hot.

German Apple Bread Cheese Apple Stuffing Material: 250g of apple stuffing and 250g of cheese stuffing on the market. Practice: Mix the apple stuffing and custard stuffing in the market evenly. Materials:

Crispy material:185g, high-gluten flour175g, low-gluten flour 45g, water130g, salt 2g, white oil 20g, fine sugar10g, bread material 5g, yeast 5g and high-gluten flour 380g.

Exercise:

1. Please make pastry dough according to the quantity of pastry materials. Please refer to the recipe of this website-French wrapping (pastry).

2. Make the pastry dough with the method of 1, grow it into rectangular pastry dough with the width of 65cm and 39cm, then let it stand and relax for 30min, and then cut it into clean pastry dough with the width of 13x 13cm for later use.

3. Take bread materials, stir the dough and do basic fermentation, divide it into small dough of 60g *** 15 each and relax it for 15 minutes, then wrap about 30g of custard apple stuffing in the small dough, and brush a layer of whole egg liquid on the surface of the dough.

4. Take the clean dough from the second method and spread it on the dough from the third method. After the last fermentation, bake it in an oven at 190℃ for about 15 minutes.

French country bread materials:

Working yeast powder? Teaspoon, 225ml warm water, 200g bread flour, 1 tbsp working yeast powder (dessert spoon), 450ml warm water, 100g whole wheat flour, 400g bread flour and 1 tbsp salt (dessert spoon).

Exercise:

1. The night before baking bread, prepare the starter: in a medium-sized non-metallic bowl, dissolve 1/2 teaspoons of yeast with 225 ml of warm water, add 200 g of flour, stir well, cover it and leave it overnight at room temperature.

2. The next day: dissolve 1 tbsp yeast in 450ml warm water in a large bowl, add the starter, whole wheat flour, 200g flour and salt prepared the night before, and stir until completely mixed. Then add the remaining flour, a little at a time, and stir well. After the dough is mixed evenly, put it on a table with flour sprinkled in advance and knead it until it is soft and elastic, about 8 minutes. Put a little oil in a large bowl, roll the dough until it is oily, then cover it with a clean wet cloth and put it in a warm place to make it expand to twice its size, which takes about 1 hour.

3. Put a little oil on two bread baking pans of 23x 12cm, flatten the dough into two long bread shapes of the same size, put them in the prepared baking pans, cover them with clean wet cloth, and let them expand to twice the size, which takes about 45 minutes. Meanwhile, preheat the oven to 220 degrees Celsius.

4. Bake the bread in the preheated oven for 30 minutes, or until the top of the bread is golden yellow and the bottom is hollow.

Mexican bread pudding material:

Water 450ml, cinnamon stick 10, superfine sugar 400g, white bread 1 whole slice, butter slice 30g, green raisin 150g, canned pineapple slice 1 can (227g), drained, 100 mild.

Exercise:

1. Preheat the oven to 180℃.

2. Put water, cinnamon and sugar in a 1 medium saucepan and cook with 1. After boiling, simmer for about 15 minutes. Discard cinnamon. Put the syrup at 1 for later use.

3. Spread butter on each dough and bake at the temperature of 1. Spread 1 slice of bread tightly in a large baking tray; Sprinkle with green raisins, chopped walnuts and pineapple slices; Put on sliced cheese. Repeat the above steps, you can spread the bread slices in multiple layers until all the bread slices are used up. Leave enough cheese slices on the top 1 slice of bread. Pour the boiled cinnamon syrup on the prepared mixture.

4. Bake the baking tray in the preheating oven for 30 minutes. Take it out and let it cool for at least 15 minutes.

Milk yellow coconut snail bread material:

Bread:, A: 250g of high flour, 220g of milk, 3g of yeast powder, B: 70g of milk, 50g of egg 1, 50g of butter, 5g of salt, 70g of sugar, 280g of high flour, 3g of yeast powder, and creamy stuffing:, Materials: 4 eggs, flour 100g.

Exercise:

A after stirring, refrigerate 12 hours.

Add B to the refrigerated dough, knead until smooth, pull into a film, and ferment to twice the size;

Divide the dough into 50g pieces and relax for 10 minute.

Take a small dough, roll it into long strips, and wrap it with 40g cream filling;

Wrap the stuffing, roll it into long strips, and then roll it into flower rolls from left to right;

Put the paper tray into a baking tray and put it in a warm and humid place for the second fermentation;

After nearly doubling the volume, brush the surface with milk, sprinkle some coconut, and preheat the oven 180 degrees;

Put it in the oven, put it in the middle and lower layers and bake it up and down for 20 minutes.

Cream filling method: Beat butter with sugar, then add all the ingredients and mix well. Put it on the stove and stir it while heating until it is solid.

Paris croissant products: 20 basic dough practices of Danish bread can be found in the recipe-basic dough materials of Danish bread on this website:

1 Danish bread basic dough and 1 whole egg.

Exercise:

1. After relaxing the finished Danish bread dough for about 30 minutes, open it into a rectangular dough with a thickness of about 0.4 cm with a stick and relax it for 15 minutes.

2. Cut into strips with a knife, with a width of 9 cm and a length of 32 cm, and then obliquely cut into the shape of an inverted triangle.

3. Cut a gap with a length of 2 cm in the middle of the bottom of a triangle with a width of 9 cm, and roll up the dough at both ends of the gap.

4. Put the croissant rolled by method 3 at room temperature and wait for it to ferment to twice its size. After the eggs are beaten into egg liquid, brush the egg liquid with a brush.

5. Put it in the oven and bake at 180℃ and 180℃ for about 25 minutes, showing a crisp state.

Delicious French baguette ingredients:

Active dry yeast 15g, warm water (45℃) 100ml, water 450ml, bread flour 800g, salt 1 tbsp, sugar 1 tbsp, vegetable oil 5 tbsp, cereal 2 tbsp, protein 1, sesame.

Exercise:

1. Dissolve the yeast in warm water in a small bowl and leave it for about 10 minute to make it creamy.

2. In a large bowl, add 450 ml of water, 1/3 flour, salt, sugar and vegetable oil to the yeast slurry and stir until completely mixed, then add the remaining flour, add a little at a time and fully break it into dough, then take it out and put it on the table and knead it with a little flour until it is soft and elastic, about 8 minutes.

3. Put a little oil in a big bowl, and turn the kneaded dough over in the bowl to get the oil. Then cover it with a wet cloth and put it in a warm place 1 hour or so. The dough should swell to twice its size.

4. Divide the dough into two halves, knead each half into a 23x30 rectangle, and then roll it up like a cake, starting from the long side. Sealing both ends, putting the joint into a large baking pan sprinkled with grains in advance,

5. Draw three diagonal lines on each long bread with a sharp knife, brush the broken egg white and sprinkle with sesame seeds. Cover it and let it swell for 30 minutes. At the same time, preheat the oven to 200 degrees Celsius.

6. Bake in a preheated oven for 35 minutes or until golden brown.

Mexican bread material:

A, high-gluten flour 150g, milk powder 1 spoon, sugar 30g, salt 1 4 teaspoon, egg 15g, dried yeast1teaspoon, water 70g, butter 15g, and butter 333.

Exercise:

1. Stir flour, milk powder, sugar and salt evenly, pour in egg liquid, mix yeast with some water and stir evenly, then pour all yeast water and remaining water into flour to make dough.

2. After the dough is smooth, add the butter in material A and continue to knead.

3. Knead until the film can be pulled out, but it is not very smooth, and the section is serrated and unfolded. Then cover the dough with plastic wrap for about 65,438+0 hours at 28 degrees, and press the dough with your fingers dipped in high flour without rebounding, indicating that the fermentation is complete and you can cut it.

4. The dough is gently elongated and divided into 4 equal parts. Cover with plastic wrap and wake up 15 minutes.

5. Roll the fermented dough in the middle round again, put it in a baking tray, ferment it at 35 degrees and 75-85% humidity for about 40 minutes-1 hour, put it in an oven, and put a bowl of hot water in the environment. No rebound means good fermentation.

6. Mix butter and powdered sugar well, without salt, and mix well. Add egg yolk several times and stir well. Then add the sieved low powder and mix well, and put it into a paper bag.

7. Squeeze the Mexican batter on the dough and form a circle. It doesn't matter if it's irregular When baking, it will slowly flow down and become uniform.

8. Bake at180 degrees for about 20 minutes, and observe that the surface is golden yellow. Some parts are normal, and that part is crisp and delicious!

Waltz bread material:

Crispy crust material: 45 g, high-gluten flour 360 g, low-gluten flour 90 g, water 270 g, salt 5 g, shortening 340 g, fine sugar 20 g, bread material 5 g, yeast 5 g, high-gluten flour 320 g, low-gluten flour 80 g, fine sugar 75 g and whole egg 65438.

Exercise:

1. Please make pastry dough according to the amount of pastry materials, and then refer to our recipe-French wrapping method (pastry). Add a proper amount of cocoa powder to the other dough and stir well. Please refer to our recipe-French wrapping (pastry).

2. Make two pieces of pastry dough with the method of 1 into pastry dough with the same thickness and size respectively, then roll them up in an overlapping way, put them in the refrigerator for ice hardening, then take them out and cut them into small pieces with a thickness of about 0.3 cm, and make them into round pastry dough with a stick.

3. Take bread materials, stir the dough and do basic fermentation, then divide it into small pieces of dough with a weight of 54 grams, relax for 15 minutes, then wrap it with souffle stuffing and put it in a baking tray for final fermentation.

4. Brush a layer of whole egg liquid on the material of method 3, then cover the round dough of method 2, and bake in the oven at 180℃ and 190℃ for about 20 minutes.