Bread is a baked food processed from wheat flour as the main raw material, yeast, eggs, fat, sugar, salt and other auxiliary materials, water modulation into a dough, through the process of fermentation, dividing, shaping, waking, baking, cooling and so on. Do you want to know how to make bread? Let me introduce you to 10 kinds of various bread practices.
Toast Bread Materials for making bread 60 grams of milk powder, 1 egg white, 25 grams of sugar, 3 egg yolks, 360 grams of high-gluten flour, 20 grams of condensed milk, 55 grams of whipping cream (phylloxera), 5 grams of yeast, 4 grams of salt, 90 grams of milk Bread Step by step 1.1. Heat the milk and mix in the yeast and let it sit for 10 minutes. 2. Put all the ingredients except the cream into the dough bowl and form a dough (I can't knead it well, I just don't have the patience). 3. 15 minutes later, put the cream, and then kneading, kneading, kneading, endless kneading, kneading to the extension stage (I was not kneading, and I do not know what the so-called extension stage looks like Oh Oh) Fermentation to 2 times the size 4. divided into rounds, after 20 minutes of relaxation, rolled 10 minutes of relaxation, and then rolled and then relaxation. 5. Into the toast mold, the second fermentation. Send to the mold flush (I was not sent to that only 8 points or so, and I do not evenly divided heh). 6. Preheat oven 180?, bottom 180? bake 15 minutes, cover the tinfoil, turn to 150? 20 minutes.
Materials for making bread
200g of high-gluten flour, 95g of pure milk, 20g of whole egg, 2g of salt, 28g of granulated sugar, 4g of yeast, 20g of unsalted butter, 180g of red bean paste, and the right amount of egg wash (for brushing the surface)
Bread The dough should be fermented at room temperature until it is 1.5 to 2 times its size, and the fermentation is completed when the fingers are dipped in flour and the dough does not shrink back
5. Take out the dough and squeeze it to exhaust it, divide it into 6 portions according to 60g/portion, round it up, cover it with plastic wrap and let it rise at room temperature for 15 minutes
6. Put the bean paste filling into the dough and weigh it according to 30g/portion
7. Take a piece of the dough and flatten it out, put it on top of the bean paste filling, and wrap it up. Pinch it tightly and close it down
8, gently roll the dough slowly into a long oval shape
9, shaping a (caterpillar): use a sharp knife to cut even cuts horizontally across the dough, only cut the top layer, revealing the bean paste can be cut, do not cut the lower layer of the leakage, gently turn over the cut piece of dough, the cut side down, gently rolled from the side, and rolled all the way over to grow into a tube shape, the cut just Roll it up until it's just right, not too tight, and not too loose. Do not roll it too tightly, as it will break easily, or too loosely, as it will spread easily when fermenting. After rolling, put them on a baking sheet in order, with a distance between them.
10, shaping two (circle): with a sharp knife in the dough vertical cut evenly cut, only cut the upper layer, reveal the bean paste can be, do not cut the lower layer of leakage, cut the incision of the dough gently according to the zigzag twist, the two ends of the interface tighten the connection, catch, cut the face outward, in order to put into the baking tray, the center of the separation distance.
11: Ferment for 15 minutes at room temperature, about 1.5 times the size. Be careful not to over-ferment, as it will break the cut strips.
12. Brush the top of the bread with egg wash and bake in a preheated 180 degree oven for 20 minutes, adjusting the oven temperature and shortening the baking time when you are slightly satisfied with the color to prevent baking.
Materials for making bread
250 grams of flour, 50 grams of sugar, 3 grams of yeast, 2 grams of salt, 10 grams of powdered milk, 20 grams of egg, 145 grams of water, 20 grams of butter
Specific steps to make bread
1. Except for the butter, mix all the bread ingredients in a bread machine and knead until slightly stretchable, add butter and knead until a transparent film can be pulled out, and ferment until 2.5 times the size
2. Exhaust, divide into 6 equal parts. Loosen at room temperature for 15 minutes
3. Take one of them and roll it into a rectangle
4. Flatten the bottom edge and roll it into a tube
5. Pinch the closing edge and roll it well
6. Put it on a baking tray and do six in turn, and ferment it until it doubles in size in the end
7. Brush it with egg wash, and squeeze it with puff pastry
8. Preheat the oven at 180 degrees Celsius, middle level, 15 minutes
8. upper and lower heat, 15 minutes
第四、汤种面包的做法制作面包的材料
高筋面粉280克，奶粉9g，砂糖24g，盐5g，干酵母6g，牛奶115g，汤种72g，黄油24g
面包的具体做法步骤 面包的具体做法步骤 Bread, the specific steps Bread, the specific steps
1. Another 25 grams of high-gluten flour to 125 grams of water to mix, heat slowly over low heat, stirring constantly, simmering into a paste can be removed from the fire that is the soup seed, take 72 grams of spare
2. Dry yeast dissolved in warm milk, and in addition to the other ingredients of the butter put together and kneaded into a dough, and then add the butter, kneaded slowly into the dough until the dough can be pulled out of the film (hand) (You can put the dough in the oven, put a cup of hot water inside at the same time, close the oven door on it, you can also operate in the microwave oven this step)
6. After the second fermentation, coated with egg wash, sprinkle with black sesame seeds or white sesame seeds.
Preheat the oven 180 degrees, the middle of the oven for about 15 minutes
V. Pudding BreadMaking Bread Ingredients
Bread, sugar 20g, milk 250ml, 2 eggs, butter moderately
Bread Specific Methods Steps
1, the bread torn into small pieces, casually coated with a little butter into the baking dish.
2, the eggs, sugar, milk and water mix well, pour into the bread.
3. Press the bread into the liquid with a spoon so that it is completely absorbed.
4. Preheat the oven at 180 degrees for 5 minutes and bake in the oven for 45 minutes.