Reveal 10 kinds of baking food recipe production

Reveal 10 kinds of baking food recipe and production

A unique lasagna bread

Baking materials (can be done 12): 500g of high-gluten flour, 100g of granulated sugar, 5g of salt, 5g of yeast, bees 15g of eggs, 50g of milk, 50g of whipping cream, 100g of water, eggs 100g, Cream 50g Pavilion ingredients:Cream 105g, Frosting 60g, Eggs 50g, Low Gluten Flour 200g Filling Preparation:Stir all the ingredients together to make it homogeneous.

Process:

1. Pour the dry ingredients into the mixer, then add the wet ingredients and mix.

2. Mix until the dough is smooth and elastic, then add the cream.

3. Mix until the dough pulls apart into a thin film.

4. Let rise at room temperature for 40 minutes.

5. Unwrap the dough into the filling.

6. Repeat the pressing and folding 4 times.

7. Unroll the dough to 1cm thickness and press out the round shape with the mold.

8. Brush the dough with egg wash and dip in granulated sugar.

9. Let rise at 30°C for 40 minutes at room temperature until 2.5 times its original size.

10. Bake at 200°C above and 180°C below for 15 minutes.

Two, black sesame angel cake

Raw materials: 3 egg yolks, 250 ml of milk, 130 ml of light cream, 1 root of vanilla (or vanilla flavor, but the taste is far from it), 60 grams of granulated sugar [can be added or subtracted according to personal preference].

Steps:

1. Separate the egg whites from the yolks and add the sugar to the yolks in three batches, using an electric mixer to whip the yolks until they are whitened, swollen and free of sugar particles.

2. Put the vanilla into the milk by splitting it open so that the black vanilla will fall into the milk and heat it slowly over low heat until the milk comes to a boil, but don't boil it, then turn off the heat.

3. Milk without trace, directly into the milk slowly pour the egg yolks, while pouring with a hand whisk quickly range mixing, so that the egg yolks thoroughly melted in the milk, but also can dissipate a certain amount of heat, so as to avoid the yolks by the heat of the coagulation, so don't all of a sudden into the yolks, that is very much affected by the texture.

4. Then heat the custard over medium-low heat. This means that the custard is placed in a large pot and the water is heated in the large pot so that the custard is heated evenly.

5. The custard heated to about 85 degrees, it is best to use a thermometer to measure, of course, you can also use this method of roughly visual inspection: use a wooden spoon to stir the custard, take out the wooden spoon, the custard liquid will be hanging on the wooden spoon, and with the finger scratch, there will be a clearer pattern, and will not disappear immediately, which means that the temperature seat is more appropriate, if not hanging paste that the temperature is not enough. So the custard is finished, the pan of light milk paste into the cold water to cool down, in the middle of a few times to change the cold water or add ice, in order to let the custard as much as possible to cool to room temperature.

Three, purple beast mousse

Raw materials: swallow cooked purple potato 210 grams (60 grams cut into cubes, 150 grams pressed into puree), 30 grams of fine-second sugar 180 grams of milk, 1 slice of gillette (about 5 grams), 15 grams of lemon juice, 100 grams of animal cream 30 grams of granulated sugar.

Practice:

1. purple good wash and put Yan pot steam about 20 minutes (time depending on the size of the purple good different adjustments), until you can easily use chopsticks to poke through can be, tear off the skin while it is still hot, and then take 60 grams of diced, 150 grams of pressure into the mud;

2. giletto slices softened in advance with iced water, drained and then use;

3. purple good puree dry and very difficult to completely Stir well, so after adding the milk of gilette I put the blender to stir well; stir well and put aside to cool to 40 degrees, that is, warm and not hot.

Four, Earl Grey carrot cake

Materials: 120 grams of gluten flour, 120 grams of butter, 2 eggs, a carrot, 25 grams of brown sugar baking powder 1/8 tsp (a spoon), salt 1/8 tsp, Earl Grey tea 2 packets (tea 3 spoons).

How to make:

1. Brew black tea with 100ml boiling water, strain out the tea bags after 3 minutes, cool and set aside.

2. Cut the butter into small pieces, soften and add the brown sugar with a mixer and beat until the volume is fluffy and the color becomes lighter.

3. Beat the eggs, add them to the butter in 3-4 batches and continue beating. Each time you add the eggs, beat thoroughly.

4. The whipped butter should be a fine feathery consistency with no separation of oil and eggs.

5. Throw in the carrots into the whipped butter and mix well. Preheat the oven by hand

6. Add 3 tablespoons of cooled Earl Grey tea juice.

7. Tear open the tea bag and pour the tea grounds into the whipped butter. Stir well so that the tea crumbs are evenly distributed in the butter.

8. Mix the flour and baking powder, sift and pour into the butter.

9. Use a rubber spatula to mix the batter from the bottom of the net (not in a circle), until the flour and butter is completely mixed.

10. Coat the inside of the mold with a layer of softened butter. Pour the batter into the molds, 60% full. Place in preheated oven, 180°, for about 25 minutes, until well expanded and the top is golden brown, then remove from the oven.

Five, jam cheesecake

Raw materials: base, 100 grams of cookies, 50 grams of butter, 50 grams of cheese layer, 50 grams of milk, 100 grams of jam 10 grams of sugar, 5 grams of giardiniera, 250 grams of cream cheese, 150 grams of whipped cream, the surface of the decorative, 30 grams of whipped cream, 5 grams of sugar, a little bit of jam.

Practice:

1. 100 grams of cookies into the range of mixer blended into a powder "can also be put into a plastic bag of biscuits thousand with the root of the finger surface pressed into powdered standby. You can also put the biscuits in a plastic bag and crush them into powder with your fingers.)

2. 50 grams of butter melted in water (you can also use the microwave oven to melt).

3 Pour the cake into the butter.

4. Stir well.

5. Pour into the prepared cake mold.

6. Press firmly with a soft spatula, (this step is very important, well pressed and compacted, when you cut it will not be).

7. Press well and put in the refrigerator freezer standby.

8. 5 grams of giardiniera soaked in five times its own cold water to soften (you can also use giardiniera powder, the portion is the same).

9. 250 grams of buttermilk from the freezer, softened in warm water. (Cream cheese is suitable for refrigeration, not freezing. Frozen cream cheese will be softened with small particles and need to be sieved before use.)

10. Pour in 50 grams of milk.

11. Stir well, pour in the 8 steps of the custard slices "custard slices can not be melted, the same and cream cheese need to be melted in warm water).

12. Pour in 10 grams of sugar in the recipe, and melt it together over warm water (note that the amount of sugar depends on the taste of each person, because I used jam, so the amount of sugar is reduced a lot).

13. Pour in 100 grams of jam, (this time you can take out the container, do not need to be heated over water. Because the giardine slices have been winnowed and the cream cheese has melted, the purpose is achieved).

14. Stir well (do this step, pay attention to just removed from the warm water, this is still very hot, the next step and the cream mix, this temperature is best to maintain at about 20 degrees, if the temperature is too high will be scalded cream, if the temperature is too low, the Girardin slices will be frozen early, the cream on the gauge volatile, it will freeze).

15.150 grams of whipped cream whipping, here I did not add sugar, because the cake itself is sweeter, (in general, I will use the whipped cream itself one-tenth of the sugar or one-fifth of the sugar). The whipped cream should be placed in the freezer for a couple hours first so that the whipped cream is cold. If in the summer, line the bottom with ice to make it easier to whip. If in winter, you can leave it out. Because the room temperature is very cold. Whipping cream container, remember to double the amount of cream a little more large, if the container is too large, the cream is only in the bottom, whipping, the whisk can not be fully stirred to select the cream, will lead to whipping cream failure. It should also be noted that the cream whipped to have lines when you can, if you continue will be easy to separate the oil and water. Whipping failure.

16. Pour the whipped cream into the cream cheese batter.

17. Stir well.

18. Pour into the mold that you just put in the freezer (by this time the butter has solidified and the bottom of the cake has formed).

19. Once filled, tap a few more times in time so that the creamy milk cooler batter does not have a cavity. The surface is flat.

20,Put it in the refrigerator overnight and take it out the next day. Decorate the surface with whipped cream, garnish with some inserts, and jam as well.

Six, brown butter chocolate Chip cookies baking

Materials: 248 grams of flour, 0.5 tsp of baking soda, 200 grams of butter, 100 grams of sugar "I use 80 grams), uncovered sugar 148 grams "I use 120 grams), 1 tsp of salt, 2 tsp of vanilla flavor, 1 egg, 1 egg yolk, 225 grams of bittersweet chocolate, cut into small pieces "(with the chocolate beans can also), walnut, chocolate and chocolate. (not as good as chocolate pieces), 100g walnuts, chopped.

Practice:

1. Make 145g of butter into browned butter, detailed step-by-step instructions here. Add the remaining 55g of butter while it is still hot and stir until it is completely melted.

2. Add the sugar, browned sugar, salt, and flavoring, and mix well.

3. Add the eggs and egg yolks, whisk for 30 seconds and leave the batter to rest for 3 minutes. Whisk for another 30 seconds, let the batter stand for 3 minutes, and so on, and repeat, a *** whisking/setting 4 times, the batter is smooth and thick.

4. Mix in the medium flour and baking soda, and cut into the egg mixture.

5. Cut in chocolate chips and chopped walnuts.

6. Divide the dough into 16 equal portions of about 60 grams each, round up the dough, and place 5cm apart on a baking sheet. 7. If you want the cookies to be thicker or have a more integrated flavor, refrigerate them for more than 1 hour or until overnight, otherwise bake them directly in a preheated 190C oven for 10-14 minutes, until the center is slightly softened. Transfer to a wire rack and let cool.

Seven, Korean baked buns recipe and production

This recipe can be made 320 steamed buns, the case of the following method:

Raw material recipe: A grade flour, gluten-free flour 2.25 kg each, sugar 1.5 kg, Maysan 40-50 grams of yeast, 30 grams of bread improver, 25 grams of salt, 10 grams of sweeteners, eggs 5, 200 grams of cream, water 1.8kg.

Process: Ingredients mixing a molding a fermentation a baking

Operating procedures

1, the flour, gluten powder into the container, add sugar, Meishan yeast, bread improver. Salt, sweetener mix well, beat the egg, put the cream, add water, lift off, choose to roll the dough to gluten

2, put and good dough on the board, hand molding.

3, the molded buns in 40-45 "C conditions in the fermentation of 2 hours.

4, the fermented buns into the oven, the upper temperature control at 190% C, the lower control at 240 "C, bake 10 minutes, remove the buns, a layer of oil on top is the finished product.

Eight, honey bread recipe and production

Baking ingredients: bread flour 3cup "cup), yeast (yeast) 2 Tibetan spoon, salt 1 magic spoon, sugar1table spoon (big kui spoons, butter (butter) 50g (melted melted) ----- Note that the measurements are foreign, the actual amount of discretion.

Baking production:

1, all mixed and into a softer dough fermentation for 2 hours, the dough will rise to 2-3 times the size.

2, with 150g of pineapple diced and 30g of honey, plus 2ts of corn starch (corn starch) up with a small amount of butter fried into a paste for the pavilion.

3. After the dough has risen, divide it into 4 small balls, pinch them flat with your hands, wrap the fillings into them, brush the surface with water, and let them rise for 30 minutes.

4, preheat the oven at 375 degrees for 20 minutes, brush the dough surface with oil and put it in the baking 40 minutes.

9, red marble chiffon practice

Baking materials: 2 egg yolks, 20 grams of sugar, a few drops of vanilla extract, 20 ml of salad oil, 50 ml of milk, 60 grams of low-flour (sifted twice in advance), 2 egg whites, "large egg", 40 grams of sugar, a little salt, a few drops of vinegar, red currant flour, 1 tsp

Baking practices:

1. Egg yolks with granulated sugar range beat well.

2. Add milk and salad oil and whisk into a thin rice soup.

3. Add the sifted low-flour powder twice in advance, and quickly mix well, set aside.

4. Add 40 grams of sugar to the egg white and beat until neutral.

5. Take 1/2 of the meringue and add it to the egg yolk mixture and mix.

6. Pour back into the remaining meringue.

7. Toss/toss well.

8. Take two tablespoons of the batter and sift in the red currant powder and mix well.

9. Wet the red currant batter and the original batter together, gently drop a few 10. Pour into the mold and gently shake twice, bake at 150 degrees for about 50 minutes, remove and invert to cool.

Ten, the recipe and production of Russian large Lebas (sour) bread

Traditional Russian staple bread, adding a large number of dried fruits and lungs flavor is more special. Baking ingredients: 500 grams of whole wheat flour, 10 grams of active thousand drunken mother, 250 grams of fresh milk, 100 grams of water, 40 grams of sugar salt, 15 grams of evaporated milk, 40 grams, 50 grams of batter.

Baking practice:

1, first of all, dry flour, yeast, salt, sugar wet mix well.

2. Mix well.

3. Fill the dry flour mixture with milk and water and form a dough.

4: Add light cream and knead until the dough is moist and smooth.

5: Cover the dough bowl with plastic wrap to start.