This formula is quite satisfactory, and the water content is about 60%, which is suitable for the operation of bread machine.

Recipe: 200 grams of high-gluten flour, 3 grams of yeast, 24 grams of sugar, 4 grams of salt, 8 grams of milk powder, 0/02 grams of water/kloc-,24 grams of eggs and 30 grams of butter.

No.2 sesame seaweed xianbao

This recipe is actually the same as the first one, but the surface is decorated with butter, and the taste will change wonderfully, and it will have a crisp taste, especially when it is just baked.

Recipe: 200 grams of high-gluten flour, 3 grams of yeast, 24 grams of sugar, 4 grams of salt, 8 grams of milk powder, 0/02 grams of water/kloc-,24 grams of eggs and 30 grams of butter.

Accessories: butter, sesame and seaweed.

[Third place] Cranberry Braided Bread

It's a high moisture formula, 67% moisture. Chefs are advised to knead dough by machine, bread machine and hand. For the dough with dried fruits, the mixture is usually added after the dough is kneaded. Add powder and wet ingredients, such as cocoa powder and pumpkin puree, before kneading.

Recipe: 200 grams of high-gluten flour, 3 grams of yeast, 24 grams of sugar, 3 grams of salt, 8 grams of milk powder, 0/0/8 grams of water/kloc-0, 24 grams of eggs and 30 grams of butter.

Accessories: cranberry and walnut

Fourth place, small leek bread

The biggest feature of this bread is its high sugar content, reaching 25%. I have never tried such a high sugar content before making this bread. After doing it, I found that he really has many different characteristics. First of all, high sugar content changes the intuitive softness of dough. For example, the water content of this formula is not high, but in fact the dough is extremely soft. Secondly, the taste of the finished product is not very sweet. The amount of sugar in bread is different from the sweetness when eaten. If you want a sweet taste, but don't want too much sugar, the best way is to work hard on the filling and surface brushing sauce. No matter how much you add to the dough, it is not obvious. And high sugar content will make the finished bread light. The palatability is particularly good, and there is a feeling of melting in the mouth. In terms of taste, I recommend it. It's really delicious.

Recipe: 200g of high-gluten flour, 3g of yeast, 50g of sugar, 2g of salt, 0g of water110g, 4g of egg14g, and 20g of butter.

Accessories: onion, black pepper, olive oil.

[fifth place] crispy caterpillar bread

This kind of bread is characterized by adding a small amount of low-gluten flour to the formula. Some friends want to know why low-gluten flour is added, because high-gluten flour will make bread fluffy. Imagine the taste of ribs in cold rice noodles, and then imagine the taste of cold rice noodles, so it is easy to understand. The lower the gluten of the dough, the more fluffy the taste will be. The difference in taste between cake and bread is the two extremes of flour gluten. The purpose of using cake flour is to reduce gluten as much as possible, even adding low-gluten flour and starch to continue to reduce gluten content, while using high-gluten flour as much as possible for bread.

The formula of bread: high gluten flour180g, low gluten flour 20g, yeast 3g, sugar 20g, salt 3g, milk powder 8g, water112g, eggs 20g, butter16g.

Pastry materials: 20g of butter, 0g of powdered sugar12g, 7g of low-gluten flour.

[Sixth place] Ham, cheese and chives buns.

The recipe of this bread is the same as that of the third bread in front. By changing the shape and adding ingredients, it becomes more beautiful, like a rose, and delicious.

Recipe: 200 grams of high-gluten flour, 3 grams of yeast, 24 grams of sugar, 3 grams of salt, 8 grams of milk powder, 0/0/8 grams of water/kloc-0, 24 grams of eggs and 30 grams of butter.

Accessories: round ham, mozzarella cheese, green mustard and shallots.

No.7 naiwei steamed bun

This bag is very soft, with a water content of about 68%. Because of the light cream, the dough with oil content 15.5% will have better ductility and plasticity. The whole will be softer, and the effect of drawing and layering is good.

Recipe: 200 grams of high-gluten flour, 3 grams of yeast, 50 grams of sugar, 3 grams of salt, 90 grams of milk, 60 grams of whipped cream, 24 grams of eggs, and 0/0 gram of butter/kloc.

Tao 8/98 and 9 are the same bread embryo, plain cream bread and Oreo cream bread.

The recipe of these two bread embryos is the same. Adding Oreo to the dough will change the taste slightly, and children will prefer shape 2.

Recipe: 300g high-gluten flour, 5g yeast, 36g sugar, 4g salt, milk 155g, one egg and 25g butter.

Accessories: Oreo, whipped cream

No.10 bean paste buns

This bread is made by neutralization method, and low-gluten flour is added to the formula, which reduces the toughness and increases the soft taste.

Bread recipe:

Medium dough: 370g of high-gluten flour, 25g of sugar, 8g of yeast and 212g of water.

This kind of dough: high gluten flour106g, low gluten flour 53g, sugar106g, salt 8g, milk powder 1 1 g, water 1 1 g, 2 eggs and butter 53.

Accessories: bean paste stuffing

[1 1] focacha

This bread, when I first cooked it, I thought it would be a dark dish, but I didn't expect it to be particularly delicious after baking. French T55 bread flour is not available. High gluten flour can be replaced by 15% medium gluten flour.

The formula of bread: French bread flour 200g, yeast 3g, sugar 7g, salt 4g, water124g, vegetable oil10g.

Accessories: garlic, rosemary

12 Hamburg, Germany

The recipe of this hamburger bread embryo is low in oil and sugar, rich in wheat flavor and tough in taste.

Recipe: French bread flour 200g, milk powder 6g, yeast 2g, sugar 5g, salt 4g, water132g, egg10g, butter 6g.

13 hamburger bread embryo second edition soft bread embryo

Hamburg embryo second edition, compared with the previous edition, this one is slightly sweet, soft and delicious.

The recipe of bread: high-gluten flour160g, low-gluten flour 40g, yeast 3g, sugar16g, salt 3g, water 96g, eggs 20g, butter16g.

14 chocolate pineapple bun

This kind of chocolate pineapple bread has low water content and is easy to knead into dough. The special flavor is to make the outer pineapple crust.

The recipe of bread: high-gluten flour168g, low-gluten flour 42g, yeast 3g, sugar 34g, salt 3g, water100g, whipped cream10g, eggs 2 1 g and butter 2 1 g.

Pineapple peel: 40g butter, 40g sugar, 40g egg liquid, 0/00g low-gluten flour/kloc-0, 30g baking-resistant chocolate beans.

15 original pineapple steamed stuffed bun

The bread body of this original pineapple bag is made by intermediate method, and the formula has been used before. With a slight change in pineapple crust, the flavor will become very rich.

Bread formula

Medium dough: 370g of high-gluten flour, 25g of sugar, 8g of yeast and 212g of water.

This kind of dough: high gluten flour106g, low gluten flour 53g, sugar106g, salt 8g, milk powder 1 1 g, water 1 1 g, 2 eggs and butter 53.

Pineapple peel (6 slices): 20g of butter, 35g of sugar, 20g of eggs, 68g of vanilla extract and low-gluten flour.

16 condensed milk garland bag

This formula has low water content, dry dough, low kneading difficulty, proper dough kneading and fermentation, and the bread made is still very soft. The granules are crisp and delicious.

The recipe of bread: 200g of high-gluten flour, 50g of low-gluten flour, 50g of condensed milk, 3g of yeast, 25g of sugar, 3g of salt, 0/30g of milk/kloc-and 25g of butter.

Oil cake: 20g butter, 20g sugar and 40g low-gluten flour.

17 purple potato garland bag

This bread is made by Tang Zhong method, which has good water locking performance and softer taste.

Bread making method: Tang Zhong flour and boiled water are stirred into dough at the ratio of 1: 1, and refrigerated for 12 hours.

High gluten flour 18 1 g, low gluten flour 50 g, yeast 3 g, sugar 40 g, salt 3 g, water 1 16 g, eggs 25 g, butter 25 g, milk powder 10 g and Tang Zhong dough 38 g.

Accessories: purple potato, milk and cakes.

18 cream buns

The biggest feature of this bread is the making of stuffing, and the cream stuffing is very delicious. After learning the cream yellow stuffing, we can also apply it to the production of Chinese pasta, such as cream yellow buns.

Bread recipe:

Medium dough: high-gluten flour140g, sugar10g, yeast 2g and water 80g.

This kind of dough: high-gluten flour 40g, low-gluten flour 20g, yeast 1g, sugar 40g, salt 3g, milk powder 4g, condensed milk 10g, eggs 40g, butter 20g, all kinds of medium-sized doughs.

Yellow stuffing: egg 50g, sugar 45g, low-gluten flour 8g, corn starch 5g, milk 160g, butter 8g, a few drops of vanilla extract.

[No.19] Bouriaud repairs bread.

It can be said that the bread of Leo Show is aristocratic bread, which is high in oil and eggs and tastes as fragrant as cake. When kneading, be sure to control the temperature not to be too high, otherwise it will be difficult to succeed.

The recipe of bread: 400g of high-gluten flour, 8g of yeast, 40g of sugar, 8g of salt, 0/36g of water/kloc-,0/40g of egg/kloc-,200g of butter and 0/2g of milk powder/kloc-.

The 20th Turkey Sesame Ring

Many friends like the formula with low oil and less sugar. It can be said that this bread meets everyone's requirements. As a staple food, bread is not greasy and delicious.

Recipe: 200g of high-gluten flour, 3g of yeast, 3g of sugar 10g of salt, 0g of water10/0g of egg10g of butter10g.