(1) American style: American brown bread not only uses a large amount of rye (60%) and is baked to perfection, but also uses two little tricks to bring the color and flavor to a higher level.

(2) German style: The dough needs to be soaked in caustic water and then baked. The unique shape of the knot cake has made it a symbol of German bakeries. It has a harder texture and a tighter texture. The coarse salt on it also adds flavor to it. It can become a breakfast staple and a good drink with German beer. companion.

(3) French style: In France, it is the most popular type of bread chosen by ordinary families. It is slender in shape, has more skin, and has irregular pores inside, making it much lighter than it looks. Because the raw materials are simple and the taste is pure, it is very suitable to be paired with various dishes and served as a staple food.

(4) British style: The British style of eating toast, usually 7~8mm thin slices, light texture, slightly toasted on both sides, served with black tea, and the most classic B.L.T (bacon, Cabbage, tomato) is a very common British sandwich.

(5) Australian style: In Queensland, Australia, there are the freshest cheeses, the strangest "bugs", and the most traditional cakes, which are fresh, moist and delicious.

(6) Denmark: Danish bread, also known as puffed bread, has a soft texture, distinct layers, strong milk flavor, and soft bread texture. The birthplace of this bread is Vienna, so in other places where it is produced now, people call it Vienna bread.

Bread, also written as _bao, is a food made by grinding grains (usually wheat) and heating them. Baked food is made of wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. as auxiliary materials, added with water to form a dough, and processed through processes such as fermentation, segmentation, shaping, proofing, baking, and cooling.

Ingredients: 100 ml of milk, 3 eggs, 6 tablespoons of Oldenburg whipping cream, 1 teaspoon of salt, 6 tablespoons of sugar, 3 cups of flour, 3 teaspoons of French swallow high-sugar and high-oil resistant yeast.

Method:

1. Put the dough into the bread machine in order and knead the dough for the first time. After the first kneading is completed, add 20 grams of butter and wait for the second kneading.

2. After the second dough mixing, lift out the bread barrel and turn off the power to the bread machine. Cover the bread barrel with plastic wrap and let it ferment at room temperature (about 18 degrees Celsius) for about 40 minutes. Take out the dough, divide it into several pieces, form a ball, place it on the chopping board, cover it with plastic wrap and let it rise for about 15 minutes. (You can also put it in the refrigerated layer of the refrigerator for resting for half an hour. This will have a better effect and make it easier to shape during plastic surgery).

3. Shape it into the required shape and ferment it for the second time until it is about 2-2.5 times the volume of the green body.

4. Preheat the oven to 160 degrees for 5 minutes and put in the fermented dough. If you bake it directly on a baking sheet, bake it for about 15 minutes (if you like a lighter-colored bread, you can also cover it with tin foil); if you bake it in a toast box, bake it for about 40 minutes for a 450-gram bread.