Ingredients: sliced bread.
Pepper, carrot, broccoli, crispy sausage, onion, corn kernels.
Butter, salad dressing
Exercise: 1 Dice crispy sausage, onion, sweet pepper and carrot respectively, pour water into the pot, put broccoli and carrot into the pot, take them out, put them in a bowl with diced vegetables, crispy sausage and corn kernels, add salad dressing and mix well;
2. Take several small bowls with the same size, apply a little butter to the bottom, remove the four sides of the bread slices, cut them into cubes and press them into the bowls, put the mixed salads into the bread respectively, and preheat the oven 180 degrees? Bake at 200 degrees for about 15 minutes.
Cut off the four sides of the bread to prevent uneven baking in the oven.
Elephant-eye toast
Ingredients: mandarin fish100g.
Quail egg 60g fat 20g salty bread 100g Jinhua ham 15g coriander 15g egg white 30g.
Cooking wine 2g salt 3g monosodium glutamate 2g ginger juice 2g onion juice 2g spicy soy sauce 20g peanut oil 30g.
Exercise: 1 Cut the bread into 0.6 cm thick chunks, then cut into 4.5 cm diamond-shaped chunks, about 6-8 pieces, and spread them evenly on the chopping board.
2. Chop the fish maw into fine mud, add egg white, yellow wine, salt, monosodium glutamate and onion ginger juice, stir and squeeze into 6 balls, put them on bread slices, cook the quail eggs in a cold water pot, take them out, chill them in cold water, peel off the shell, cut them into two pieces, press them on the fish balls and put them with chopsticks.
3. Heat the pan until the oil is 60% hot, add toast, fry over medium heat until it is ripe, and take it out. When the oil temperature rises to 70%, add bread and toast and fry again until the bread is golden yellow.
Dip a small dish of spicy soy sauce when serving.
Other ways to bake bread
Russia Mike bread
Raw materials: 200g of whole wheat flour, 300g of walnuts, 50g of baked oatmeal, 20g of dry yeast, 800g of brown sugar120g, 800g of water, 40g of salt, 0/20g of cream1400g of high-gluten flour1400g, 6g of improver and 300g of wine-soaked raisins.
Exercise: 1 Mix the fermented enzyme with the materials in the main dough (except cream) and stir slowly to form dough.
2. Add the cream and stir at low speed for 2 ~ 3 minutes.
3. Turn to medium speed and stir until the gluten swells and the dough becomes bright. The dough doesn't have to be stirred completely.
Curry begins with bread in the country of justice.
Ingredients: minced pork 100g minced beef 100g onion 1 curry powder, 2 tablespoons tomato sauce, 2 tablespoons salt 1 teaspoon pepper.
Exercise: (1) Chop onion into powder, add 3 tablespoons of cream and stir fry, then add minced pork and minced beef and stir fry, finally add green beans and all seasonings and stir fry until the soup is dry.
(2) French bread is cut into thick slices, coated with the meat sauce made by 1 method, then evenly sprinkled with shredded cheese, and baked in the oven 180℃ for 8 minutes.
Frosted bread
Raw materials: high-gluten flour 100%, sugar 20%, eggs 8%, milk powder 3%, salt 1%, yeast 1%, bread improver 0.5%, ghee 10%, and water about 50%.
Exercise: 1, butter and powdered sugar are put into an egg beater and stirred until soft.
2. Add the eggs gradually (don't add them at once)
3. After the oil and eggs are completely mixed, add the low-gluten flour and stir well.
4. After basic proofing, divide the stirred dough into 60g each, put it on the baking tray directly after rounding, and put it in the proofing box.
5. When it wakes up to 2.5 times its original volume, take it out, put the sauce into a bag with the original pattern, squeeze it on the surface of the bread round and round, and sprinkle a handful of powdered sugar.
6. Bake in a furnace at the temperature of 180℃- 190℃, and then bake the surface to brown.
Finnish bread
Ingredients: butter or vegetable butter125g.
Flour175g
60 grams of sugar
Decorative raw materials
Eggs (sprinkled into paste) 1.
2 tablespoons sugar
Almond (chopped) 30g
Exercise: 1 Cut the butter into small pieces, soften, add flour and sugar, knead well, knead into finger-thick strips, flatten slightly, and cut into 4 cm long dough.
2. Put the dough on a baking tray, brush the surface with egg paste, and sprinkle with chopped almonds and sugar.
3. Preheat the oven to 200℃ and bake in a baking tray for 8 minutes.
Peanut butter bun
Ingredients: 400 grams of flour, 200 grams of peanuts (or almonds, or other nuts you like), 30 grams of baking powder, 8 eggs, 200 grams of cream, 0/00 grams of sugar/kloc, and a little salt.
Exercise: Grind peanuts, mix them with flour, put them in a large container, add baking powder and warm milk with slight heat, stir them evenly to make dough, cover them with clean cloth, and wait for 10 ~ 15 minutes. Beat 7 eggs well, add cream, salt and sugar, and knead into dough. Spread cream on the baking tray. Divide the dough into small portions, each about the size of an egg. You can knead the dough into your favorite shape (Italians like to stick a big dough and a small dough together, like the shape of a snowman), put it on a baking tray, cover it with cloth, and let it stand for about 2 hours, waiting for the dough to ferment and expand. When the dough almost swells, preheat the oven to 200℃. Beat another egg, brush the egg evenly on the dough, and bake in the oven for 15 ~ 20 minutes until the dough surface is golden yellow. The steamed stuffed bun made in this way is soft, sweet and nutritious.
Baked French bread with tomato sauce
Ingredients: French bread 1 eggplant 3 garlic (large) 3 onion 1/6 olive oil 30cc lemon juice 1 tablespoon sesame paste 1 tablespoon honey 1 teaspoon salt.
Exercise: 1 Put the whole eggplant in the oven and bake at 180℃ for 20 minutes.
2. Immediately after baking, put the eggplant into ice water to cool, then cut the pedicle and peel it, and chop the eggplant meat for later use.
3. Chop garlic and onion, and mix with eggplant of the second method to make eggplant sauce.
4. Add the olive oil into the eggplant sauce bit by bit, and keep stirring with an egg beater until it is evenly mixed, then add the lemon juice, sesame sauce, honey and salt, and stir well.
5. Cut French bread into thin slices with a thickness of about 1 cm, brush a little olive oil on one side of the bread, coat it with eggplant sauce of method 4, then put it in the oven and bake it at 180℃ for 10 minute.
Colored glass bread
Raw materials: 250g steamed bread (about 2 pieces).
10g green shredded pork, 25g peeled sesame seeds.
Sugar150g, peanut oil 1000 mg.
Exercise: 1 Peel off the skin of the cold steamed bread and cut a piece of paper with a knife 5 cm long and 0.8 cm wide.
2. Put peanut oil into the frying spoon. When heated to 50%, add steamed bread strips, fry until golden brown, and take out and drain the oil.
3. Leave a little oil in the frying spoon and add sugar. Stir-fry the sugar until it turns golden brown, pour in the fried steamed bread strips, quickly turn the frying spoon, add green and red silk to the edge, sprinkle sesame seeds, mix well, then pour it on the chopping board, spread out the steamed bread strips with sugar juice with chopsticks, and cool them into glass, then serve.
Onion curry bread
Ingredients: 1 French bread, 2 ~ 3 shallots, 2 teaspoons curry powder, 1 teaspoon cream, 1/4 teaspoons salt.
Exercise: 1 Put the chopped shallots, curry powder, cream and salt into a bowl, heat them in a microwave oven for 1 min, then take them out and mix well.
2. Cut the French bread into thick slices, coat it with 1 curry onion sauce, and then bake it in the oven.
Curry onion sauce can be made quickly. If it is not used up at one time, it will not be a problem to refrigerate for one month. It can also be used as a convenient seasoning for mixing vegetables and cooking.
bagel
Raw materials: 6000g of water; Yeast150g; S500 300 salt 200g; 3000 grams of powder; 3000 grams of black powder; 3000 grams of bread flour
Exercise: 1 Stir the flour, water, S500 and yeast slowly for 2 minutes, add salt, stir at medium speed, and beat the gluten to the swelling stage.
2. The dough temperature is 25℃ and the dough is fermented for 2.5-3 hours.
3. Divide the dough into 600g portions, and wake it for 65438 0 hours.
4. Cut the bagel into the required shape with a blade, put it in a furnace at 250℃, bake (steam) 15 minutes, then turn off the fire and bake for 25 minutes.
Cream chocolate sandwich bread
Ingredients: flour, salad dressing, egg liquid, cream and chocolate.
Exercise: 1) Divide the dough into 6 parts.
2) Roll into a circle.
3) Fold from 1/3, and then find the integer in reverse.
4) Wait for the last time to gain weight. (Preheat the oven at this time)
5) Pour the salad dressing into the piping bag, cut a small mouth at the bottom of the piping bag, and squeeze a curve on each dough blank. (If you don't squeeze, you will miss a great taste experience ~)
6) Gently pour a layer of egg liquid and put it in the oven. 180 degrees, bake in the lower layer for 20 minutes, then take it out, pour a layer of egg liquid, and bake in the upper layer for 10 minutes, and it's ok! Everyone's oven has different capacity and structure, please adjust it yourself! ))
7) After cooling, cut it from the middle, add cream and sprinkle with chocolate chips, and you can yum yum! According to your different preferences, you can choose jam, sausage, lettuce ... as sandwiches.
Bread chicken steak
Ingredients: 250 grams of chicken breast, 300 grams of bread crumbs, 2 grams of cooking wine, 3 grams of salt, 2 grams of onion, 2 grams of ginger, 6 grams of egg liquid, 80 grams of oil and a proper amount of dry starch.
Exercise: 1 Cut the chicken breast from the middle, slice both sides with a knife, and marinate with salt, cooking wine and onion and ginger slices for about 30 minutes. Stick the egg mixture, dried starch and bread crumbs together and press.
2. Put oil in the pot and heat it to 80% heat. Add the processed chicken chops, fry until golden brown, remove and plate.
Instant bread
Ingredients: hot dog bread1; 1 tbsp salad dressing; 1 tablespoon ketchup; Instant noodles 1/2 packs; Instant noodle conditioning package 1 package; Sauerkraut bag with instant noodles 1 bag
Exercise: (1) Soak instant noodles in hot water for 3 minutes and then drain.
(2) Put noodles, beef seasoning package and pickled cabbage package into bread in turn, and pour salad sauce and tomato sauce.
(3) Type of instant noodles: stewed beef is more suitable.
You can buy any bread you like. For example, French bread can be made into undersea castles, toast can be made into sandwiches, and even a round miscellaneous grain bread can be bought. It is also a good way to eat bread by hollowing out the center and filling it with instant noodles.
Toast box
Ingredients: sliced bread.
Pepper, carrot, broccoli, crispy sausage, onion, corn kernels.
Butter, salad dressing
Exercise: 1 Dice crispy sausage, onion, sweet pepper and carrot respectively, pour water into the pot, put broccoli and carrot into the pot, take them out, put them in a bowl with diced vegetables, crispy sausage and corn kernels, add salad dressing and mix well;
2. Take several small bowls with the same size, apply a little butter to the bottom, remove the four sides of the bread slices, cut them into cubes and press them into the bowls, put the mixed salads into the bread respectively, and preheat the oven 180 degrees? Bake at 200 degrees for about 15 minutes.
Cut off the four sides of the bread to prevent uneven baking in the oven.
Coconut bread
Ingredients: 2 tablespoons sugar, 1/2 tablespoons salt, 2 tablespoons dry yeast, 1/2 measuring cups milk, 1/4 measuring cups coconut milk, 1/4 measuring cups water, 4 tablespoons margarine (or butter), 3 measuring cups ordinary flour and an egg.
Exercise: 1) Mix milk, coconut milk and water, put it in a microwave oven, heat it (just heat it, it will kill the yeast), add sugar, and add yeast to dissolve it.
2) The station said that flour should be sieved, so sift it, add salt, add eggs, mix flour with dissolved milk, knead it into dough, and knead it several times until it is smooth. This step is really tiring. While kneading dough, I thought it was time to buy a toaster. Then put it in a warm place for fermentation to double its volume.
3) Add an egg and a tablespoon of sugar to the bought shredded coconut, and stir into coconut stuffing.
4) Beat the dough with your fist to release bubbles and divide them into small pieces on the chopping board. Roll it into thick skin and put the stuffing on the skin.
5) Wrap it like a steamed stuffed bun.
6) Wrap it, seal it and put it on the chopping board.
7) Carefully roll into oval slices. Don't push too hard, the coconut will come out.
8) Fold in half.
9) Divide into 4 knives and turn it over to reveal the coconut stuffing. The piece I cut is too small and the roll is not big. So the product is short and fat, not like a bergamot, but standing.
10) I made a few. When I was impatient, I rolled the remaining noodles into a big cake, spread the remaining coconut stuffing evenly, and sprinkled a handful of raisins that I couldn't eat at home. Roll it up and cut it into sections.
1 1) After secondary fermentation, when it is twice as big, put it in an oven preheated to 350F and bake it for about 15 minutes, and the surface color turns beautiful yellow, indicating that it is ripe. This is raisin rice.
Elephant-eye toast
Ingredients: mandarin fish100g.
Quail egg 60g fat 20g salty bread 100g Jinhua ham 15g coriander 15g egg white 30g.
Cooking wine 2g salt 3g monosodium glutamate 2g ginger juice 2g onion juice 2g spicy soy sauce 20g peanut oil 30g.
Exercise: 1 Cut the bread into 0.6 cm thick chunks, then cut into 4.5 cm diamond-shaped chunks, about 6-8 pieces, and spread them evenly on the chopping board.
2. Chop the fish maw into fine mud, add egg white, yellow wine, salt, monosodium glutamate and onion ginger juice, stir and squeeze into 6 balls, put them on bread slices, cook the quail eggs in a cold water pot, take them out, chill them in cold water, peel off the shell, cut them into two pieces, press them on the fish balls and put them with chopsticks.
3. Heat the pan until the oil is 60% hot, add toast, fry over medium heat until it is ripe, and take it out. When the oil temperature rises to 70%, add bread and toast and fry again until the bread is golden yellow.
Dip a small dish of spicy soy sauce when serving.
Curry toast pizza
Ingredients: canned tuna 1 canned onion 50g sweet pepper tomato.
Exercise: (1) Cut onion into fine powder, and mix well with tuna and all seasonings to get tuna sauce.
(2) Cut the sweet pepper and tomato into circular slices for later use.
(3) Spread a little cream on the toast, then add tuna sauce, bell pepper rings, tomato slices and cheese, and bake in the oven 180℃ 10 minute.
Huaguocha toast
Raw materials: 1. Yeast powder16 g.
Fine sugar100g
65 grams of eggs
Water 415g
Salt15g
2. High gluten flour 8 10g
25 grams of milk powder
3.95g cream
4. Huaguocha granules (wet)160g
Exercise: Preparation-Soak 80g of Huaguocha in 40g of orange wine and 40g of hot water to soften and moisten it.
1. Mix the material 1 until it dissolves.
2. Sieve the material 2, then add it to the method 1 and stir it evenly to form dough, then add the cream and knead it continuously until it becomes smooth and bright dough.
3. Cover with plastic wrap and let stand at 27℃ for basic fermentation 1 hour.
4. Take out the dough, round it again, let it stand and relax for 10 minute, then roll it into oval dough with a stick, take out the huaguo tea soaked in orange wine, drain the water, spread it evenly on the dough, and roll it up from one end. The dough must be pinched at the closing position.
5. Put the dough into the model, brush a layer of egg liquid on the surface, and put it into an oven or other closed container for final fermentation.
6. When the dough swells to the same height as the model, it can be baked in an oven preheated to 180℃ for about 30 minutes.
The weight is 500 grams, 3 pieces.
Ham toast
Ingredients: toast 1/4, cooked ham 45g, shrimp 100g.
One egg (weighing about 50g), flour 10g, coriander 15g, Shaoxing wine 50g, monosodium glutamate 15g, sweet noodle sauce 50g and cooked lard 750g (actual oil 125g. )
Practice: Chop the shrimp into mud, put it into a bowl, break the eggs, put the egg white into the shrimp mud, add Shaoxing wine and monosodium glutamate and mix well, and put the egg yolk into another bowl for later use. Cut the toast into 3 pieces, divide the shrimp paste into 3 piles, and flatten them on the toast pieces. Cut the ham into 9 pieces with the same length as the toast, and press 3 pieces of ham on each piece of toast shrimp sauce to make the ham and shrimp sauce stick together. Beat the egg yolk evenly, add flour and water, stir it into a thin egg paste and spread it on the ham slices. Put the pot on medium heat, when the lard is heated to 30% (about 66℃), add toast slices, fry until the shrimp sauce is cooked, turn it over and take it out when it is golden. Cut each piece of toast into 8 small pieces and put them on a plate. Both ends of the plate are decorated with clean coriander and dipped in sweet noodle sauce.
Toast is also called French bread.
Toast bread is a transliteration of English toast, which is called "toast" in Cantonese. Bread can only be called toast if it is sliced and baked. Toast should be the product of bread reprocessing. China's toast is called bread in the United States. The so-called toast refers to bread coated with garlic paste or cream, or baked with a toaster and then coated with sauce.
Strictly speaking, there are two kinds of sliced bread, the thinner and softer is sandwich bread, and the thicker and harder is toast. In Hong Kong, "toast" can make many delicious snacks, such as: more cream, more fresh oil and more oil.
Assorted snacks
Ingredients: dry glutinous rice flour 5 kg sugar 8 kg egg white 1.5 kg bean paste stuffing 17.5 kg red bean soup 0.5 kg frozen powder sugar 0.5 kg starch (for floating noodles) 1 kg.
Operation: 1. Mix dough: mix glutinous rice flour with water to make a paste, spread it in a drawer, steam it into sticky cakes, pour it into a preheated pot, then pour the beaten egg whites in five times, heat it while stirring, and keep the temperature between 55 ~ 65℃ after stirring evenly (it is difficult to make stuffing when it is cold).
2. Molding: Put the dough on a table with starch, squeeze it flat, wrap it in bean paste, make it into peach, apricot, melon and other shapes by hand, and brush off the starch on the surface. Heat and melt the red bean soup, put it into a paste-squeezing bag, squeeze the product into a stalk shape, and then make the frozen powder sugar into leaves and stick it on the product, which is the finished product.
1. Freeze-dried sugar ingredients: 2 kg of sugar, 50 g of freeze-dried powder, and pigment 100 g.
2. Bean paste ingredients: adzuki bean 16.7kg sugar, 25kg salt 150g syrup, 500g.
Sakura leaf dessert
Materials: 20 leaves of cherry blossom, 0.5 kg of rice, adzuki bean 1 kg, 250 g of sugar, 500 g of vegetable oil, and red food pigment 100 g.
Exercise: 1 Cooking: Wash the glutinous rice, steam it with clear water, add 250 grams of sugar and mix well. Rice should be steamed moderately, not too rotten or too hard, too hard will stick and form.
2. Stuffing: Boil adzuki bean (China adzuki bean), sieve, add sugar, and fry in oil for 20 minutes to form a bean paste filling. When making bean paste stuffing, carefully peel and rub it, stir-fry it with low fire and add oil, not stir-fry.
3. Coloring: put a proper amount of red food pigment into rice, mix it into pink, and divide it into 20 groups.
4. Forming: wrap the bean paste stuffing into rice balls, knead them into duck egg shapes, and wrap them on one side of cooked cherry leaves.
Strawberry dessert
Ingredients: a French cake, an egg, 10ml whipped cream and a box of strawberries.
Exercise: 1 Whisk the eggs and cream, add sugar and set aside.
2. Cut the meat sauce into four parts, then roll it up, roll it into a square, pour the cream, put it in the oven and bake it at 200 degrees. I don't know how long it will take, but it will be almost the same color. . Put in strawberries. Brush with honey.
Raw juice German banana roll
Ingredients: 2 large bananas.
5 salted duck eggs, 2 raw eggs, wafer paper 10 wafer, bread flour.
Appropriate amount of salad dressing
Exercise: 1 Steamed salted duck eggs to get yolk, and then cut each yolk in half;
2. Divide each banana into four parts and cut into sections about 5 cm long;
3. Take two raw eggs and stir them evenly;
4. Half a salted egg yolk is sandwiched between two bananas, wrapped tightly with wafer paper and sealed with raw egg yolk;
5. Evenly dip the banana roll in the egg yolk liquid, and then roll a layer of bread flour;
6. Heat the oil (not the banana roll) in the pot. Add banana rolls and fry for 7-8 minutes.
7. Take out the banana roll and put it on a plate with a small portion of salad dressing.
Special color: Pay attention to color, fragrance and taste when choosing bananas. There are many black spots on the skin, and bananas with dark yellow color are the best. If the epidermis is blue without spots, it is fresh but immature.
Mint honey cake
Ingredients: (100) 4 kg of fine glutinous rice flour 1 kg of soft sugar 2 kg of mint powder 15 g of osmanthus fragrans 150 g of soybean oil 15 g.
Exercise: 1 Put fine glutinous rice flour (3.5 kg) and fine japonica rice flour into a wooden barrel, scrape off the middle nest, add clean water about 1.35 kg, stir evenly by hand, and sieve to make cake powder.
2. Rub soybean oil on the inner wall of the steaming barrel and bamboo grates, sprinkle a layer of cake powder thinly, and put it on the pot boiled by high fire. When the hot air in the bucket slowly comes out, continue to sprinkle cake powder until half of the total amount. Put the fine glutinous rice flour (500g), osmanthus fragrans and soft sugar (1kg) together, stir them evenly, put them into a steaming bucket, then evenly sprinkle the remaining cake powder, cover the lid and steam for 10min until the cake surface is cooked.
3. Take a piece of white wet cloth, lay it flat on the chopping board, pour the cooked cake on the wet cloth, turn it over by grasping the corner of the cloth, uncover the cloth, cover the cake cloth, pat it into a flat and uniform whole piece with a thickness of about 1.6cm, then uncover the cloth, thoroughly cool it, then mix the soft candy (1kg) with mint powder and put it into the fine bamboo.
Coconut red bean cake
Ingredients: (1) red beans150g.
(2) Gelatine 60g fine sugar 300g boiling water 600㏄.
(3) 450 grams of ice.
(4) Coconut milk 200㏄ Huasan milk 200㏄ Fresh milk 200㏄.
Exercise: (1) Wash the material (1), put it in a container, cover the surface of red beans with water, steam for 2 hours on high fire, and drain the water for later use.
(2) Put the material (2) into a conditioning bowl, beat with an egg beater until the fine sugar and gelatin melt, add the material (3) and stir until the ice cubes melt.
(3) Finally, add the red beans made by the material (4) and the method (1), stir them evenly, pour them into a square mold, then put them in the refrigerator for refrigeration, pour them out after solidification, cut them into diamonds, and serve them.
New york heavy cheese cake
Raw materials: 1. Cream cheese1000g.
Fine sugar170g
2. Egg yolk160g
Step 3 melt 60 grams of cream
30 grams of powdered sugar
4. protein 320 grams
Fine sugar180g
5. Lemon juice 1/2
Lemon peel 1/2
6.2 sponge cakes
Exercise: (1) Mix and stir the material 1 until there are no particles.
(2) Add egg yolk into the material prepared by method (1) and stir evenly.
(3) adde that melted cream into the material of the method (2) and mixing evenly.
(4) Grinding the lemon peel of the material 5 into fine powder, adding it into the material of the method (3) together with the lemon juice, and uniformly stirring to obtain the batter.
(5) stirring the material 4 until it is wet and foamed, and mixing it with the material in the method (4) to obtain the filler.
(6) Smear white oil on the inner surface of the baking mold, sprinkle almond powder, trim the cake to the same size as the bottom of the model, and then spread it into the bottom of the model.
(7) Pour the stuffing into the model of the method (6), bake (steam bake) in water, with upper fire 150℃ and lower fire 150℃. After baking until it changes color, change the furnace temperature to 130℃ and 150℃.
French peach pudding
Ingredients: 2 canned or fresh peaches, 50g low-gluten flour.
50 grams of cream, 25 ml of milk and 50 ml of whipped cream.
3 eggs,100g sugar, 30ml lemon juice.
Exercise: (1) Add sugar to milk and cook on low heat until the sugar melts, then turn off the heat, then add whipped cream and lemon juice and mix well for later use.
(2) Beat the eggs well, add (1) ingredients (milk and egg paste) and mix well. Melt the cream with low heat and sift the flour for later use.
(3) First, pour 1/3 amount of milk egg paste and flour into the batter, then add the cream and mix well. Finally, the remaining milk and egg paste are slowly poured into the diluted batter, and then poured into the greased baking mold.
(4) Slice the peaches, arrange them on the batter, and bake them in an oven preheated to 170℃ for 30-40 minutes. After baking, you can sprinkle a thin layer of fine sugar on the surface to increase the appearance.