Specific preparation method

Step 1:Prepare the raw materials. 250 grams of high-gluten flour, 2 grams of salt, 4 grams of yeast, 20 grams of milk sugar, 20 grams of unsalted butter, 130 milliliters of milk, one egg, 50 grams of cranberries.

Step 2:Put all ingredients except unsalted butter and cranberries into the bread bucket in order. Select the dough button. Knead until the dough has a smooth surface (about 20 minutes).

Step 3:Add the unsalted butter to the bucket and continue kneading until the dough is smooth on the surface and you can pull out a very thin film with your hands.

Step 4: Add the cranberries to the bread bucket. Knead until the cranberries are incorporated into the dough.

Step 5: First fermentation. Let rise until dough doubles in size.

Step 6:Remove the dough from the bread machine. Knead until gases escape.

Step 7:Divide the dough into three equal-sized pieces.

Step 8:Take one portion of the dough and roll it out into a long strip about 8cm wide.

Step 9:Roll up from one end.

Step 10:Put the three dough circles into the bread mold in order. Let them rise for the second time. When the mold is 9 minutes full, cover and place in the oven. Bake at 160 degrees for 40 minutes.

Step 11: Remove from the oven and let cool, then slice.

Tips

1. If you don't have a bread machine, you can make the dough by hand. As long as you have patience, the flavor is just as good~

2. Cranberries can be replaced with raisins.

Second course: Flower-shaped bread

Recommendation: beautiful shape, attractive color, fluffy texture, sweet filling.

Specific production method

Step 1: Prepare the ingredients. 250 grams of high-gluten flour, 45 grams of sugar, 1 gram of salt, 4 grams of yeast, one egg, 110 milliliters of milk, 35 grams of butter, 300 grams of red bean paste.

Step 2: Put the high-gluten flour, sugar, salt, yeast, egg, and milk into a bread machine, select the dough button, and knead until the surface of the dough is smooth (about twenty minutes).

Step 3: Put the butter into the bread machine. Knead until the butter is well absorbed and the dough can be pulled out into a thin film.

Step 4: Let the dough rise for the first time, until it doubles its original size.

Step 5: Remove the dough from the bread machine and press the dough with your fist to expel the gas.

Step 6: Divide the dough into eight equal-sized portions (each weighing roughly 65 grams). Cover with a cotton cloth and let rest for about 15 minutes.

Step 7: Roll out the small dough into 8cm*15cm rectangle.

Step 8: Take the appropriate amount of red bean paste and roll it into 15cm long strips, place it on the crust and roll the crust up from one side. Then use a spatula on the other side, cut into small strips of the same width at intervals, as shown in the picture.

Step 9: Roll the cut strips onto the whole noodle, one by one, as shown in the picture.

Step 10: Stick the whole noodle together to form a dough circle and place it on a baking sheet for the second fermentation, until it doubles in size.

Step 11: Put the fermented bread into the preheated oven, upper and lower heat, 170 degrees, bake for 15 minutes.

Tips

1. If you can't get gluten flour for bread, just use dumpling flour. The result is the same.

2, red bean paste can also be bought in the supermarket.

The third course: the original bread stick

This bread is very easy to eat take, dipped in jam is very suitable for eating. If you are tired of eating slices of bread, you can change the shape of the bread and it will surely be very popular with your family.

Specific production method

Step 1: Prepare the ingredients. 300 grams of high-gluten flour, 20 grams of sugar, 1 gram of salt, 4 grams of yeast, one egg, 150 milliliters of milk, 30 grams of butter.

Step 2: Put the milk, egg, sugar, salt, high-gluten flour, yeast powder into the bread machine in order, select the dough button, and knead until the surface of the dough is smooth, about twenty-five minutes.

Step 3: Put the butter into the bread machine.

Step 4: Knead until the butter is well absorbed and the dough can pull out a thin film.

Step 5: Let the dough rise for the first time, until it doubles its original size, which will take about fifty minutes to an hour.

Step 6: Remove the dough from the bread machine and press the dough with your fist to expel the gas. Then go into a second intermediate fermentation for fifteen minutes.

Step 7: When the fermentation is over, roll the dough into a pastry. It is about 15*35CM in size.

Step 8: Cut the dough into 15*2.5CM size breadsticks, and then put the breadsticks into the baking pan.

Step 9: Use the thinnest end of the chopstick to poke a row of small holes on the breadsticks. Then do the final fermentation, which takes about forty minutes.

Step 10: Preheat the oven for ten minutes on top and bottom heat, 180 degrees, then put the bread in the oven and bake for 15 minutes.

Course 4: Spinach baguette

Baguette, a very healthy bread. It doesn't have any sugar added to the ingredients, and is accordingly much lower in calories, making it a great everyday staple.

Specific production method

Step 1: Prepare the ingredients. Main ingredients: 300g of high-gluten flour, 75g of low-gluten flour, 3g of salt, 4g of dry yeast, 5ml of olive oil, 225ml of lukewarm water at about 35 degrees Celsius, 2g of lemon juice Side ingredients: 150g of fresh spinach.

Step 2: Put all the main ingredients into the bread machine.

Step 3: Select the kneading button (about thirty minutes of kneading), knead the dough until the surface is smooth and then stop, wait for fermentation.

Step 4: While the dough is fermenting, prepare the side ingredients. Blanch the spinach in boiling water, remove it from the water and run it under cool water, then wring out the water vigorously and cut it into chopped spinach and set aside.

Step 5: The first fermentation is ready when the dough has doubled in size.

Step 6: Remove the dough from the bread machine and press it with your fist to expel any gas.

Step 7: Wrap the chopped spinach in the dough and knead until the spinach is well incorporated into the dough.

Step 8: Divide the dough into three equal weight portions and let rest for 15 minutes.

Step 9: Take one small portion of the dough and roll it into a 20cm*10cm rectangle.

Step 10: Roll up the pastry from one side and pinch the seams with your hands. As shown in the picture

Step 11: Put the dough into the baguette mold.

Step 12: Make a second fermentation, then make three diagonal slashes across the top of the loaf.

Step 13: Preheat the oven for five minutes at 250 degrees Celsius on top and 200 degrees Celsius on the bottom. Place the bread on the bottom shelf of the oven, then place an empty baking sheet on the top shelf of the oven, and pour about 50 milliliters of hot water into it. Close the lid and bake for about 20 minutes, then remove the empty baking dish from the top layer, close the lid and bake for another 20 minutes.

Tips

1. These ingredients make three 20cm baguettes.

2, about 35 degrees of warm water, if you do not have a thermometer, you can use your hands to test, feel comparable to body temperature can be.

3, when adding chopped spinach to the dough, it may stick to the top. You can use some dry flour, but remember not to put too much to affect the softness of the dough.

4. If you don't have a baguette mold, you can use a regular baking sheet.

5. When you make a cut on the bread, make sure to do it before baking. Don't scratch too early, or the dough will come back together.

6, a variety of freshly squeezed fruit and vegetable juices, fruit scraps will retain a lot of dietary fiber. You can knead the rest of the pomace into the dough of this bread, baked into a variety of flavors of baguette bread. It's not a waste of ingredients, and it's delicious and healthy.

The fifth course: creamy toast

Toast bread is not unfamiliar to everyone, usually often used for breakfast. In fact, in the home to do bread is very simple, how to do it yourself than outside to buy healthy and assured, more than one point is that baking can make your life full of fun, you may want to try.

Specific production methods

Prepared ingredients: 270 grams of high-gluten flour, 70 milliliters of light cream, 90 milliliters of water, 1 egg, 30 grams of sugar, 25 grams of butter, 2 grams of salt, 4 grams of yeast.

Step 1: Put all ingredients except butter together in a bread bucket (liquid first, then flour), then select the dough function. (If you don't have a bread machine, you can mix the dough by hand. The result will be the same.)

Step 2: Mix the dough into a smooth surface, and then put in the chopped butter.

Step 3: Mix until the butter is completely absorbed and you can pull out a thin hand film.

Step 4: For the first fermentation, let it rise until the dough is twice as big as the original one.

Step 5: Remove the dough from the oven and knead well to expel any gas.

Step 6: Divide the dough into three equal pieces and cover with plastic wrap and let rise for 20 minutes.

Step 7: Roll out the dough.

Step 8: Pin the sides and fold in half (as shown).

Step 9: Roll the dough into a tube. Do this for all three dough balls.

Step 10: Place the dough in the mold.

Step 11: Ferment again until about 2 times the size. Then put it into the preheated oven and bake for 30 minutes at 180 degrees above and below.