Carrot meal bread
Raw materials: high gluten flour, sugar, yeast, salt, 2 eggs, carrot juice, shortening 100 grams, salad dressing moderate.
Making process:
1. First, add the flour, sugar, yeast, salt, eggs in turn into the mixer and mix well.
2. Add the ingredients carrot juice, ghee and mix well.
3. Roll into a smooth dough.
4. Then take 30 gm/pc of dough and relax it for 15 minutes.
5. Flatten the dough with the palm of your hand and roll it out.
6. Roll the dough from top to bottom and pinch it tightly to form an olive shape.
7. Arrange the shaped semi-finished products into the baking pan and put them into the fermentation box to ferment for 90 minutes.
8. Finally, take out the fermented semi-finished products, brush the surface with egg wash, squeeze the salad dressing, and bake in the oven at 200℃ and 140℃ for 12 minutes.
Mustard Bread
Raw material: 1000g high gluten flour, 150g sugar, 15g yeast, 20g salt, 2 eggs, 500ml mustard juice, 100g ghee, salad dressing.
Making process:
1. Add the ingredients flour, sugar, yeast and salt to the mixer in order and mix well.
2. Add the ingredients egg and mustard juice in turn and mix.
3. Add the shortening to the mixer and mix until it becomes 70% gluten.
4. Form a smooth dough (dough temperature 28℃).
5. Relax the dough for 15 minutes and divide into 60g/piece.
6. Roll out the dough.
7. Arrange the shaped dough into the baking tray, put it into the fermentation box and let it rise for 90 minutes.
8. Finally, take out the fermented semi-finished products, squeeze the salad dressing on the surface, and bake in the oven at 200℃ above and 140℃ below for 12 minutes, and then take out of the oven when it is cooked through.
Vegetable Meat Loaf
Raw materials: 1000g of high-gluten flour, 150g of sugar, 15g of yeast, 20g of salt, 2 eggs, 500ml of vegetable juice, 100g of ghee, salad dressing, meat loaf, each appropriate amount.
Making process:
1. First, add the ingredients flour, sugar, yeast, salt in turn into the mixer and mix well.
2. Add the ingredients egg, vegetable juice and mix well.
3. Add ghee and mix well.
4. Shape into a smooth dough (dough temperature 28°C).
5. Relax the dough for 15 minutes, then divide the dough into 60 grams per piece.
6. Roll out the dough with a rolling pin into an oval shape.
7. Put the dough into a baking dish, put it into the fermentation box to ferment for 90 minutes, take it out, bake it in the oven with the upper heat at 200℃ and the lower heat at 140℃ for 12 minutes, then take it out, cut it in the middle with a toothpick, spread it with salsa, brush the top of the dough with salsa, and stick it with meat floss.
Sweet Potato Stuffing Bread
Raw materials: sweet potato 2000g, granulated sugar 750g, ghee 80g, instant custard 80g.
Making process:
1. Wash and peel sweet potatoes and cut into cubes, soak them in lightly salted water for 10 minutes to kill oxidative enzymes in the sweet potatoes, and then fish out the diced sweet potatoes and steam them.
2.
2. Put the steamed sweet potato into a blender and puree it, then add sugar and oil and blend well.
3. Stir in the instant custard powder and freeze until ready to use.
Pumpkin Stuffing Bread
Ingredients: 2000g of pumpkin, 1000g of granulated sugar, 75g of sour oil, 100g of milk powder, 75g of instant custard powder.
Procedure:
1. Peel the skin of pumpkin and remove the pith, and then cut it into small pieces and steam it.
2. Put the steamed pumpkin in a blender and puree it, then add sugar and ghee and mix well.
3. Finally, add milk powder and instant custard powder and mix well.
Ketchup Toast
Ingredients: 6000g of bread flour, 3000g of water, egg, yeast.
The main dough: a water 1300g sugar 1800gb bread flour 4000g milk powder 400g spices 40g improver 30gc ketchup 2000gd shortening 800g salt 160g put the flour yeast in a mixer and mix for two minutes to make a good mixture, and then add the water and the egg to mix into a ball on slow speed, and then turn on the fast machine and mix to the dough until it is 6 mature. Ferment for 2-3 hours. The advantage of mixing the dough to 60% is that it allows the flavor components produced by the yeast to be fully retained within the dough.
Procedure:
Whisk together water and sugar. Add bread flour, cream, spice powder, improver, ketchup, ghee and salt and mix slowly.
2. Put in the pasta seeds in the mixer and mix slowly for 4 minutes and then put in the ghee and salt ingredients and mix slowly for 2 minutes.
3. After 15 minutes of dough relaxation, divide the dough into 350g each, roll out, relax for 15 minutes, shape, and ferment for 3 hours at 35℃ and 90% relative humidity. Because of the high acid content of tomatoes, there is a certain inhibition of yeast reproduction, fermentation time is longer.
This is all I have to share today, I hope it helps.