Making bread generally requires an oven, a toaster, a baking tray, an oil brush, and the following materials.

Ingredients: 300g of high-gluten flour/6g of dry fermented flour/sugar15g of salt/45g of eggs/9g of milk150g/9g of butter/a little egg liquid for polishing. Practice: 1. Put milk and butter in a container, heat it in a microwave oven for 30 seconds, then take it out and mix the butter and milk evenly with an egg beater. 2. Add dry yeast powder, stir it with an egg beater, then add sugar, salt and eggs, and stir well. 3. First, add one-third of the flour, stir it evenly with an egg beater, then pour the rest of the flour into a container and stir it into dough with chopsticks, without kneading the dough. It is said that this can accelerate the fermentation even more. 4. Cover the dough container with a layer of plastic wrap, and then cover it with a layer of kitchen paper that is slightly soaked and stirred dry. Put it in the microwave oven, heat it for 30 seconds, then take it out and put it on the floured chopping board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of wet kitchen paper just now. Let it stand for 20 minutes. As the first fermentation, the dough is twice as big as the original one, which means that the fermentation is complete. 5. Put the dough on the chopping board, gently accumulate air, and then make it into your favorite bread shape in pieces (I am doing an experiment this time, so I just made a simple bun shape), and then gently cover it with a layer of oven paper and a layer of wet kitchen paper. Put it in a microwave oven and heat it in the thawing mode for 30 seconds. Take it out and put it in a baking tray with oven paper. Let it stand for 10 to 20 minutes as the second fermentation, and wait until the bread is twice as big as before. 6. Spread the glazed egg liquid on the fermented bread embryo, sprinkle with decorations such as black sesame seeds, and bake in an oven preheated at 180 degrees for 15- 18 minutes.

Bake bread in the oven:

1, add proper amount of dry yeast to flour, add 4 eggs, add proper amount of milk powder, and mix the flour with water together with sugar. The flour should be thinner, and mix the flour with chopsticks. 2. First put a little oil in the baking tray, add a little baking soda water to the fermented noodles and stir them vigorously in one direction with chopsticks. Pour the stirred noodles into the baking tray and smooth them, then sprinkle with washed raisins, and wake up for 15 minutes. 3. Preheat the oven for 3 minutes, then put the baking tray in, bake for 5 minutes, then take it out and brush honey on the surface, and continue baking for 15 minutes.

The method of spicy curry bread

Its cuisine is Zhejiang cuisine.

Features original flavor, mellow taste and delicious taste.

Raw material for crust: medium gluten flour 300g sugar 1 tbsp vegetable oil 1 tbsp baking powder 1 tbsp yeast (dry) half a tbsp warm water 1 cup bread flour. Appropriate filling: chicken (granules) 1 50g onion 1 granule. Teaspoon of jade millet powder, 2 teaspoons of oil 1/2 tablespoons.

manufacturing process

First, stir the yeast and warm water, pour them into the crust material, mix well, knead them into dough, and store them for 15. Marinate the chicken with stuffing 10 minute, and dice the onion. Heat oil in a pot, saute garlic and onion, add marinated chicken, miscellaneous beans and spicy instant cooking materials, copy incense, add mashed potatoes and fish well. Divide the dough into small balls, each of which is filled with 1 tbsp filling, knead, wet and roll with bread flour. Heat the oil, fry the bread until golden brown, and pick it up and eat it.

The ingredients of Danish bread: 240g of high-gluten flour, 60g of low-gluten flour, about 0/20g of water/kloc, 30g of cream, 7g of yeast, 20g of sugar, 5g of salt, 50g of eggs and 2g of shortening.

Production steps:

1, put the yeast into a container, add 1-2 tablespoons of warm water and stir well.

2. Put the eggs in another container and break them up. Add water, sugar and salt while stirring, and stir until the sugar is completely dissolved.

3. Add high flour, low flour and yeast water and stir to form a ball.

4. Move to the workbench and add cream and mix well.

5. Rub it back and forth with your hands until it is slightly stiff.

6. After completion, put the dough into the fermentation box and relax it for 20 minutes in the environment of 22 -25 degrees (for the first fermentation, I boil a little water in the pot until it bubbles slightly, turn off the fire, then put a shelf on it, put the container with the dough on it and cover it, and it will start in about 20 minutes).

7. Wrap it with film tape and put it in the freezer for about 1-4 hours.

8. After taking it out of the freezer, let the dough cool down first, and then roll it into a rectangle with a rolling pin of 2cm thickness.

9. Next, the quilt is folded for three times. After folding, it will be refrigerated for 15-20 minutes, and the last time will be 30 minutes. Then, it will be taken out and rolled into square pieces, and then it will be shaped according to the style you want. After the modeling, it will be fermented for the second time. The weather here is already very hot, so it will be enough to leave it at room temperature for about 40 minutes.

10, after the second fermentation, brush the egg juice on the dough (don't spread it on the incision) and bake in the oven at 200 degrees (preheat first) 18-20 minutes.

1 1, regarding the modeling of the yellow peach bread: first, open a square dough piece of 12* 12CM, spread a little egg juice in the middle, then fold the four corners into it, pinch it tightly, then squeeze the custard sauce in the middle after the second fermentation, and then put the yellow peach slices (.

How to make cheese bread

Materials:

2 slices of whole wheat bread, salad dressing 1 spoon, several slices of salad leaves, 50g of cheese slices, cucumber 1/3 strips of salt.

Practice:

1, spread salad dressing on the bread. Spread the washed salad leaves and cheese on the bread.

2. Then cut off several thin slices of cucumber and put them on the cheese. Then cut the remaining cucumbers into thick slices, sprinkle with salt and pepper, and spread them on the edge of the plate and beside the bread.

Advice for office workers:

Cheese sandwiches can be made with the same materials. When carrying, cucumber slices are packed separately.

bread

1. dry yeast 1 tablespoon warm water 1 50ml (150g) eggs1each.

60 grams of butter, 60 grams of sugar (you can add more if you like), salt 1/2 tsps.

High gluten flour 250g low gluten flour 50g milk powder18g

2. Yeast is dissolved in warm water; Add sugar to butter, salt until it is loose (stir well and the color is white).

Add eggs, break them up and mix well. Add yeast water and mix well again.

3. Mix flour, milk powder and the mixture in "2".

4. Because there is a lot of water and the dough is particularly sticky, use a rolling pin to stir it.

Stir hard, it takes a lot of effort. Stir and stir until the dough is smooth.

5. Put it in a warm and humid place, and basically ferment for about 1 hour.

I put the microwave oven and a bowl of boiling water in it.

Fermented in almost 40 minutes), fermented to about twice the size.

6. Gently press down the fermented dough by hand to discharge the gas inside.

7. Ferment again for about half an hour, take it out, and sort out the required bread shape according to your preference.

8. Spread a layer of butter on the baking tray or pad it with tin foil.

Put the finished dough on a baking tray for final fermentation.

9. About half an hour, the dough is fermented. Preheat the oven 180 degrees, fire up and down for about 23 minutes (adjust the heat according to the skin color in the last few minutes)

Super delicious coconut bread

Dough material

A high-gluten flour 2 10/0g low-gluten flour 56g milk powder 20g fine sugar 70g salt 1/2 teaspoons.

B Whole egg 1 Tang Zhong 84g (14g high flour+70g water).

C water 85g yeast 6g.

D 22 grams of unsalted cream

PS: There is a big mistake in the picture, that is, salt is put with yeast. In fact, if yeast is put together with sugar and salt, it will damage the activity of yeast and the dough will not rise!

Stuffing material

20g of fine sugar, 80g of coconut powder 1 tablespoon of brandy 1 cup of raisins.

Practice:

1 soak brandy and dried grapes for half an hour.

2. Mix and dissolve material C.

3. Mix materials A and B, and stir slowly with an egg beater.

4 When it is uniform, turn to medium speed and continue to stir until it is strong, and add D material.

5. Add material D and stir until the dough is smooth.

6 Basic fermentation for 40 minutes

7. Flatten the basically fermented dough into a rectangle by closing it down and exhausting it.

8 Sprinkle hand powder on the dough, and then roll the dough into 25CM*40CM.

9 Roll out the dough and flatten the edges slightly.

10 Brush a layer of water on the dough with a brush.

1 1 Mix the fine sugar and coconut powder in the stuffing material, and then spread it evenly on the dough (it is convenient to close the mouth without spreading it evenly).

12 Drain the grapes soaked in brandy and sprinkle them evenly on the dough.

13 dough rolls from top to bottom

14 pinch

15 dough is divided into 8 portions on average. Stick some high powder on the chopsticks and press it down from the middle of the dough to form a butterfly shape.

16 final fermentation (38 degrees, about 40 minutes)

17 Finally, bake at 180℃ for about 20 minutes and serve.

Bread making method

Bread is made by mixing dough with fresh yeast, rubbing strips, dosing, shaping and finally baking. The key to making bread lies in three links: flour selection, fermentation and baking.

1. Flour selection: Flour is the main raw material for making bread, and flour selection is a key to making good bread. Generally, flour containing more than 25% gluten is selected. Bread made of this kind of flour has good hair, elasticity and soft quality.

2. Fermentation: bread is made by yeast fermentation. In the preparation of bread dough, besides liquid fresh yeast, auxiliary raw materials such as oil, sugar and eggs are also used. The feeding quantity varies with different varieties. In the following, the general bread is taken as an example to introduce its fermentation method.

(1) 5 kg of standard flour (rich flour is the best), about 0.5 kg of sugar/kloc-0 (0.5 kg in hot days and 0.5 kg in cold days), about 750 g of oil (both lard and plain oil), about 750 g of eggs.

(2) The dispensing method is divided into two stages. The first stage is leavened. Add about 500 grams of clear water to one third of the flour, then add fresh yeast to knead it evenly, and let it stand and ferment for 2 hours (some for 3-4 hours), and then it will be small yeast.

3. Baking: It is also the key to make good bread to master the temperature of baking bread. There are coal ovens, electric ovens and far infrared ovens for baking bread. Bake the bread green at high temperature in the oven. Products can not only change from raw to cooked, but also form golden surface, bulky tissue, sweet and delicious, elastic and other characteristics. Take the coal fire baking oven as an example to explain how to adjust the oven temperature when baking bread. When baking bread, it is generally required to use strong fire, but different temperatures should be used at different stages. In the first stage, the fire should be low (120℃) and the primer should be high (no more than 250 ~ 260℃), which can not only avoid the bread surface from setting quickly, but also make the bread swell moderately. In the second stage, the top fire and bottom fire should be high, the top fire can reach 270℃, and the bottom fire should not exceed 270 ~ 300℃ to set the bread. In the third stage, the surface fire was gradually reduced to180 ~ 200℃, and the primer was reduced to140 ~160℃, so that the surface of the bread was coked to form a bright color and improve the flavor. The total baking time depends on the size of the bread, for example,100g of buns is 8 ~10min (surface fire refers to the fire on the surface of the coal pile, and primer refers to the fire at the bottom of the coal pile). In this way, the bread that meets the quality requirements can be baked by using the different temperatures of "low first, high later and low again" in three stages. The temperature of other ovens can also be properly controlled according to this change.