How to make bread?

1. 1 tablespoon dry yeast 150 ml (150 grams) warm water 1 egg

60 grams butter 60 grams sugar (you can add more according to preference) 1/2 salt tsp

250g high-gluten flour, 50g low-gluten flour, 18g milk powder

2. Dissolve yeast in warm water; add butter, sugar, and salt until fluffy (stir evenly and the color will fade) White),

Add eggs, beat, mix well, add yeast water and mix again

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

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

It takes a lot of effort to mix and mix vigorously. Stir and stir until the dough is smooth

5. Place it in a warm and humid place and let it ferment for about 1 hour

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

It will ferment in about 40 minutes) and ferment until it has doubled in size

6. Gently press down the fermented dough with your hands to expel the gas inside.

7. Let it ferment again for about half an hour, take it out, and shape it into the desired bread shape according to your preference.

8. Grease the baking sheet with a layer of butter, or line it with tin foil.

Put the prepared dough on the baking sheet for final fermentation

9. In about half an hour, the dough will be fermented. Preheat the oven to 180 degrees and turn the heat up and down for about 23 minutes (adjust the heat according to the color of the skin in the last few minutes)

Super delicious coconut bread

Dough ingredients

A high-gluten flour 210g low-gluten flour 56g milk powder 20g fine sugar 70g salt 1/2 teaspoon

B 1 whole egg 84g soup (14g high-gluten flour 70g water)

C water 85g 6g yeast

D unsalted butter 22g

PS: There is a very big mistake in the picture, that is, the salt and yeast are mixed together. In fact, if yeast, sugar, and salt are put together, the activity of the yeast will be damaged, and the dough will not rise!

Stuffing ingredients

20 grams of fine sugar, 1 tablespoon of coconut flour, 1 cup of brandy, 80 grams of raisins

Method:

1. Mix brandy and raisins and soak for half an hour

2 Mix and dissolve ingredient C

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

4 When it is uniform, turn to medium speed and continue mixing until it becomes glutenous. Add ingredient D

5 Add ingredient D and stir until the dough is smooth

6 Basically ferment for 40 minutes

7. Close the dough that has basically fermented and flatten it into a rectangular shape.

8. Sprinkle hand flour under the dough, and then roll the dough into 25CM*40CM

9 Roll out the dough and press the edges slightly flat

10 Use a brush to brush a layer of water on the dough

11 Fine sugar in the stuffing ingredients Mix well with coconut flour, and then sprinkle evenly on the dough (press it flat without spreading, so it is easier to seal)

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

13 Roll the dough from top to bottom

14 Knead at the closing edge

15 Divide the dough into 8 equal portions. Stick some flour on the chopsticks and press 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 degrees for about 20 minutes Ready to eat

To bake bread, you need high-gluten flour, low-gluten flour, and flour, followed by butter, dry yeast, then milk, eggs, and vanilla powder (to remove the fishy smell of eggs) . These are the basics. If you are in Beijing, I recommend you to go to Yinhai Market opposite the Dazhong Temple, where you can find everything.