Here's the recipe I keep, it's relatively tricky
Soup seed black sesame toast
Ingredients:
Soup seed 54g 15g gluten flour + 65g milk whisked together on a low heat to form a paste, allow to cool. Cover with plastic wrap and refrigerate for 12 hours or more
High-gluten flour 270g
Sugar 43g
Salt 3g
Water 70g depending on the degree of absorption of water in the dough to the appropriate amount of increase or decrease
Yeast 4g
Eggs 54g
Walnut flour 16g can also be used with black sesame seed powder
Butter 32g
We can also use black sesame seed powder to make the paste. p>
A small handful of black sesame seeds
Making:
1. Dissolve the yeast in warm water and let it stand for 5 minutes. In addition to the butter ingredients into the bread machine, select the sweet bread program 5, burn color light, weight 750 grams, press the start button.
2. The display shows: 5 2:50
3. Press the start/stop button and the dough starts to mix.
4. 5 2:40 The dough stops mixing.
5: The dough enters the relaxation stage,
6: Add softened butter at 5 2:35, the dough starts mixing,
7: Stop mixing at 5 2:15, by this time the dough has a very good film
8: Take out the dough and knead it with black sesame seeds. Wrestle the dough a few times and return it to the bread machine at 5 2:11.
9: Dough fermentation.
10: 5 1:34 Take out the fermented dough, remove the mixing stick,
11: Sprinkle a little dry flour on the board, roll out twice and roll slightly longer
12: 5 1:30 Put the shaped dough into the bread machine.
13: Cover the dough with a lid and start to ferment.
14,5 0:48 Start baking.
15: After baking, put on thick gloves and take out the dough, invert it and let it cool
- Honey Toast Bread Machine Version
Ingredients
A:250g of high gluten flour
10g of sugar
5g of salt
4g of yeast
127.5g of milk
25g of egg g
Honey 25g
Whipping cream 25g
B:Butter 15g left to soften at room temperature
Making process:
1, put the ingredients except butter into the bread machine, select the Sweet Bread program 5,
Burning color light. Weight 750 grams.
2. The display shows: 5 2:50
3. Press the start/stop button and the dough begins to mix.
4. 5 2:40 The dough stops mixing.
5: Dough enters relaxation stage,
6: 5 2:35 Add butter, dough starts mixing,
7: 5 2:15 Dough stops mixing
8: Remove dough and wrestle it, 5 2:11 Put dough back into bread machine.
9: Dough fermentation.
10: 5 1:34 Take out the fermented dough, remove the mixing stick,
11: Sprinkle a little dry flour on the board, divide into two and roll 2 times, twist into a twist.
12, 5 1:27 Put the shaped dough into the bread machine.
13: Cover the dough and let it rise.
14,5 0:48 Start baking.
15: After baking, put on thick gloves and take out the dough, invert it and let it cool.
Indoor temperature 23 degrees
- Hokkaido milk toast toaster version of sweet dough program
Materials
Soup seeds to make 25 grams of flour to 125 grams of cold water, stirring well, put into a small saucepan, over medium-low heat, stirring constantly, until the batter
Thickened, let it come to room temperature, cover with plastic wrap and refrigerate for 12 to 24 hours.
A: 270g high gluten flour, 43g granulated sugar. 4g salt. 4g of salt
5.5g of yeast
B: 43g of eggs, 29.5g of animal cream, 27g of milk
4.5g of natural milk flavoring (none, added two tablespoons of powdered milk)
92g of soup stock
C: 24.5g of butter, softened at room temperature
Process:
1. , put the ingredients other than butter into the bread machine, select the sweet bread program 5,
Burn color light. Weight 750 grams.
2, this time the display shows: 5 2:50
3, press the start/stop button, the dough began to mix.
4. 5 2:40 The dough stops mixing.
5: Dough enters the relaxation stage,
6: 5 2:35 Add butter and dough starts mixing,
7: 5 2:15 Dough stops mixing
8: Remove dough and wrestle it, and return it to the bread machine at 5 2:11.
9: Dough fermentation.
10, 5 1:34 take out the fermented dough, turn off the power, take out the mixing stick,
Turn on the power bread machine has a memory function
11, the board sprinkled with a little dry flour, split the dough, rolled twice, slightly rolled long
length is probably about the same as the length of the mixing bucket of the bread machine
12, the shaping of the dough into the The dough should be shaped and put into the bread machine. 5 1:27 into
13: Cover the lid and let the dough begin to ferment.
14: Start baking at 5 0:48.
15: After baking, put on heavy gloves and remove the dough, invert it and let it cool.
Organization: super fluffy
Tip: The temperature in the room where I put the bread machine is 22 degrees.
Dongling Bread Maker XBM-1038 Export Edition
Touching stage, for reference only
- Scalding Creamy Toast Bread Maker version of the normal bread program
Scalding
Required ingredients:
High-gluten flour 75 grams
Sugar 6 grams
Hot water 53.5 grams
Butter 30g
Make: Put the butter and hot water in a small pot, cook until the butter melts, then cook until the water boils, remove from the heat and pour in the gluten flour and sugar,
Mix well with a spoon, then knead into a dough, put it into a bowl, let it cool down, cover it with plastic wrap, and put it in the refrigerator to chill for 18-24 hours before using
Main Dough
Required Ingredients:
High gluten Flour 225g
Warm water 102.5g
Sugar 36g
Salt 3g
Yeast 4.5g
Eggs 30g
Milk powder 12g
Process,
1. Dissolve the yeast in the warm water, and leave to stand for 5 minutes.
2. Scalded seeds room temperature to soften tear into small slices, and other ingredients into the bread machine, select
Select program 1. burn color: light, weight 750 grams. The display shows 1 2:53
Tap the Start/Stop button,
3. The dough will start mixing. Display shows 1 2:44 (stop mixing)
4. Dough can be covered or covered with a layer of plastic wrap as it goes into a relaxed state
5. Display shows 1 2:24 and the dough starts mixing for the second time
6. Display shows 1 2:10 and the dough stops mixing
7. Remove the dough. Wrestle the dough for 5 minutes
8. Put it back into the bread machine, this time the display shows: 1 2:05
9. The dough goes into fermentation. Cover the lid,
10. Dough fermentation until double the size of the forefinger stick a little dry flour into the center of the dough
Not retracted, that is to say that the fermentation is complete at this time the display shows: 1 1:30
11. Take out the dough venting divided into rounds, rolled twice
12. Cover and let rise,
13. The display shows 1 0:57 to start baking. This dough is very bakeable
14. The display will indicate the end of the baking process. Put on the back gloves and take out the bread
15. Let it cool and slice it.
Because the crust is too soft, it will crack when you invert it