material: 2g of flour, 3g of yeast, 25g of fine sugar, 2g of salt, 13ml of milk, 2g of butter, 1 egg white and a proper amount of powdered sugar.

Practice:

1. Put all the ingredients except butter into the bread machine and knead until it is smooth. This time is about 15 minutes.

2. Then add softened butter and knead until the transparent film can be pulled out.

3. Cover the kneaded dough with plastic wrap and put it in a warm place to ferment to twice its size.

4. There are many bubbles in the kneaded dough. Be patient. You can use folding method or rolling pin to drive out the bubbles in the dough.

5. Then roll the dough into rectangular pieces, and then divide the pieces into small strips with a sharp knife.

6. Then put it in the oven, set the temperature to 38 degrees, and start fermentation, which is about 3-35 minutes.

7. At this time, brush a layer of protein on each strip, and then sprinkle with powdered sugar.

8. set the oven at 18 and bake for 15 minutes. There are basically two minutes left, and some ovens will be very colored. At this time, cover with tin foil and bake until golden. Frosted braid bread

Material: 3g of high-gluten flour, 5g of salt, 4g of sugar, 4g of yeast, two eggs, 3g of butter, appropriate amount of milk and appropriate amount of powdered sugar.

Practice:

1. Sift in the low flour, add salt, sugar, a broken egg, yeast and milk, and mix the smooth dough.

2. Then add butter softened at room temperature, and continue to knead until it is smooth and elastic.

3. It takes 2 minutes to an hour to ferment until it is twice as big, depending on the temperature.

4. exhaust and knead the fermented dough, and then divide it into four equal-sized doughs.

5. Cut the dough three times, and then rub the three sides into long strips. The longer the better, because it will retract, but be careful not to break it.

6. Turn it into a braid and press it tightly at the end. Be sure to press it tightly, otherwise it may collapse when baking.

7. Put it in a baking tray and then put it in the oven for secondary fermentation.

8. After fermentation, brush a layer of egg liquid, then sprinkle a proper amount of powdered sugar, and then bake in the oven at 18 for 22 minutes. Haas bread with frosting cream

Material: 155g of high-gluten flour, 2.5g of high-sugar tolerant instant yeast, 3g of salt, 15g of fine sugar, 46g of whipped cream and 77g of milk, proper amount of protein and moisture-proof powdered sugar.

Practice:

1. All materials except powdered sugar and egg whites are put into the chef's machine to mix, and a good and uniform film is kneaded.

2. Ferment at 3 degrees and 75% humidity for 4 minutes

3. Divide into 1g pieces, and let stand for 15 minutes for reunion.

4. shape the dough into olive shape, put it on a baking tray, and ferment for 12 minutes at 32 degrees and 8% humidity.

5. After the fermentation is finished, spread a layer of protein on the bread surface, sift the moisture-proof powdered sugar, and make three shallow straight cuts with a blade.

6. Put it in the oven and fire it at 19 degrees, then fire it at 185 degrees, and bake it for 13-15 minutes. If you want to have a light color, cover it with tin foil halfway.