question 1: a simple way to make bread in the oven. video tutorial: honey, water, 15g of flour and 4g of yeast are mixed in a fresh-keeping box and stirred evenly.

2

Open the lid of the fresh-keeping box, as shown below.

It's very important to put the crisper in a cool place and ferment for 8-12 hours. The grain and flavor of bread depend on this long fermentation. You must not be lazy.

3

Put the remaining 3g of flour, 12g of yeast and 3g of salt into a container, and put the flour fermented 12h ago into this container.

4

Xiao Sanfu uses an electric mixer. If you don't have an electric mixer at home, it's very simple. Just use chopsticks to stir. The electric mixer can stir for 3 minutes. It takes about 1 minutes to stir with chopsticks.

5

Cover the container with a wet towel and wait for 2 minutes.

6

The next step is to knead the noodles. The qualified degree is that you can gently pull the noodles into light-transmitting sheets. At this time, the noodles will be a little sticky

7

You can play in the oven below. Pour hot water into a plate as shown in the figure and put the plate at the bottom of the oven.

Hot water has two functions, one is to keep the oven warm and accelerate the fermentation of dough, and the other is to keep the oven moist and prevent the surface of dough from being too dry.

8

Put the dough in the baking tray. To prevent the dough from sticking to the baking tray, put the baking tray in the oven for secondary fermentation.

9

The fermentation lasts about two hours. When the dough is twice as large as before, you can take out the baking tray.

1

It's time to start kneading the dough. You can knead it for one minute without too much force. At this time, you can add some to the dough according to your taste. Snacks such as raisins

11

Press the dough gently with your palm and flatten it into a cake

Fold the cake in half, then fold it in half to form a fan

Cover the dough with a wet towel and wait for 1 minutes

Flatten the dough again with your knuckles this time. Press the dough into a dough cake

This time, press the dough cake into dough again

Next, gently put it on the dough by hand and turn it until it can be easily turned by hand

Put the dough on a baking tray sprinkled with cornmeal

Cover it with a dry towel and wait for an hour

This step is optional. If you like to have a hard shell on your bread, you can. Standard bread is usually marked with a cross.

If these cuts are not made, the crust of bread will prevent bread from becoming bigger and fluffy during baking.

Finally, we can start baking. We still need to put a shallow dish with water in the bottom of the oven, bake it at 2 degrees on fire, bake it for one hour, take out the shallow dish with water, turn off the oven and wait for 3 minutes.

Question 2: How to make bread at home

1.

All ingredients

Ingredients: 45g of high-gluten flour, 16g of Tang Zhong, 4g of fine sugar, 5g of salt, 3g of active dry yeast, 1g of clear water and 5g of butter (note; This recipe has no eggs)

Ingredients: 3g of mozzarella cheese, 2g of chives, 36g of 6 sausages, 5g of lettuce with leaves and leaves, 15g of onion, appropriate amount of mustard sauce, appropriate amount of tomato sauce and one egg.

2.

Mix flour, Tang Zhong, granulated sugar and salt, soak 1g of granulated sugar in warm water, add yeast, mix flour with yeast water and milk, knead into dough and take it out.

3.

Knead the dough on the chopping board until it is stiff, then add butter and continue kneading until it is moist, smooth and flexible, which takes about 1 minutes. Finally, knead into dough by folding method.

4.

Put the dough into the steel basin.

5.

Cover the steel basin with plastic wrap.

6.

Place the steel basin in a steamer preheated at 4 degrees.

7.

Cover the pot and start the basic fermentation. It takes about two hours.

8.

After two hours, the dough is about twice to two and a half times bigger.

9.

The basic fermentation is completed with finger dipped in water as the standard of no rebound.

1.

Put the dough on the chopping board, press and exhaust, and finally roll it into long strips by folding.

11.

Crush the powder and round it for later use.

12.

Start making bread blanks with dough. The first heat, I am a rubbing bar.

13.

The sausage put inside after folding. At that time, there was an emergency, and my dog was threatening to pass by my neighbor in front of my house. It was not very beautiful to be busy, hehe! It's a little rough.

14.

To process the second variety, roll the dough into pieces first.

15.

Then roll it up.

16.

After the bread is rolled, use a thin blade to make several diagonal cuts on the bread blank.

17.

............

18.

At the same time, the first furnace has been fired at a furnace temperature of 4 degrees.

19.

Take out the baked blank, coat it with egg liquid, and then sprinkle some chopped black pepper. (This is salty sausage bread)

2.

Preheat the oven and bake at 18 degrees for 15 minutes.

21.

Then the billet of the second furnace is blasted.

22.

...............

23.

The blank of the second furnace is baked, and the egg coating liquid is taken out.

24.

Sprinkle chives on the edge of the blank, sprinkle cheese shreds on the chives, bake at 18 degrees for 12 minutes, then move the baking tray to the upper floor of the oven, and bake for 3 minutes with high fire.

25.

Cheese and chives bread is out.

Question 3: How to make bread in the oven The steps of making bread are somewhat complicated. The following is my experience, using Tang Zhong method, because the bread made by Tang Zhong is much more delicious than that made by direct method, but it is only one more step. I hope it helps you.

first, Tang Zhong

Tang Zhong is easy to make: 1 part of flour and 5 parts of water, mix them together, stir them evenly until there are no particles, and then heat them to 65 degrees on low heat. Stir constantly during the heating process, and when you see small bubbles on the side of the pot, the batter becomes thicker and thicker, and it will leave traces of stirring, you can leave the fire. Cover with plastic wrap and cool to room temperature. Or refrigerated until the next day, the effect is better.

Tang Zhong made of 2g flour and 1g water can make bread once. Tang Zhong made of 5 grams of flour and 25 grams of water can make bread three times.

second, kneading dough

Take the proportion of ordinary sweet bread as an example, because this recipe can be changed in many ways, as long as different fillings are added, it is bread with different tastes.

21g of high-gluten flour, 56g of low-gluten flour, 2g of milk powder, 42g of fine sugar, 1/2 teaspoon of salt, 6g of dry yeast (some adjustments should be made according to different brands of yeast and flour)

3g of whole eggs, 85g of water and 84g of Tang Zhong.

22g of salt-free fermented cream

1. Mix all dry materials except yeast.

2. Add the egg mixture and Tang Zhong, and stir slightly to make the dough agglomerate.

3. completely dissolve the yeast in water and add the dough.

4. knead the dough. The key point of this step is to keep folding and squeezing the dough until the dough is gluten and no longer grainy.

5. Add butter in several times and continue to beat and knead the dough. The goal is to expand the stage: drag a small piece of dough, you can open a slightly transparent film, and the hole is serrated.

The dough before adding butter is very sticky, which is normal. Do not add more flour. If it is too sticky to operate, it may be that Tang Zhong is too thin. Butter must be added in several times, and it must be kneaded well before adding. When the dough has oil, it will gradually become smooth and no longer stick to your hands.

Third, basic fermentation

1. Harvest the dough into a smooth ball. In this step, just put the dough on the table, circle it around the table with both hands, and exert force on the bottom of the dough at the same time, and you can harvest a beautiful ball.

2. find a big bowl, and put a layer of oil in it, just a thin one, so as not to take out the dough after fermentation.

3. Cover or seal with plastic wrap.

4. find a condition to reach the temperature of 28 degrees and humidity of 75 degrees as much as possible to ferment the dough to twice the size. It will take about 45 minutes.

You can turn on the oven or microwave oven for 3 seconds, turn it off, and just reach out and feel a little warm. Be careful not to touch the inner wall of the oven, even if it is only turned on for 3 seconds, it will burn to death.

if the room temperature has reached 28 degrees, also put a glass of water to increase the humidity.

Fourth, the division is loose

Take out the dough and cut it according to the required amount. When cutting, you should finish it with one knife, and you can't patch it up, so try to cut it as big as possible.

after dividing, round each small portion of dough. It is also placed on the table, surrounded by hands, and the fingertips are rotated and tightened while exerting force towards the bottom of the ball. Then spread plastic wrap and relax for 1 minutes.

v. plastic surgery

exhaust the air before plastic surgery! ! This step is to flatten the loose dough and let out the gas. Then you can carry out plastic surgery as required. There are many ways to shape bread, such as braided bread, flower-shaped bread and so on, and you can also use your imagination.

VI. Final fermentation

The final fermentation conditions are temperature of 38 degrees and humidity of 85 degrees, and the dough will be twice as big again. I filled a large salad bowl with boiling water, which was not 35 degrees, but it was ok. The time is about 3 to 45 minutes.

after the final fermentation, you can preheat the oven (preheating for 15-25 minutes varies according to different ovens).

Brush a layer of whole egg liquid on the dough surface, sprinkle with nuts or stick with coconut powder as you like, and then bake in the oven.

VII. Baking

Generally, the baking temperature is 18 degrees, and the baking time is 15-22 minutes, but different breads have different requirements. But remember to crouch aside to avoid burning. Bread must be taken out as soon as it is baked, and it is not allowed to be baked by the residual temperature of the oven. This will cause the bread to lose too much water and the taste will be greatly reduced.

It is recommended to wear two layers of insulating gloves when taking out bread. It is very, very hot, and the dishcloth is absolutely not enough, and it is not safe enough. Especially if you use a small oven, you must pay attention, it is easy to touch the inner wall.

when the bread is cooled to about 38 degrees, and it is still warm when touched by hands, it can be sealed and preserved. The significance of Tang Zhong is to delay the aging time of bread, so it is still very important to eat it the next day. > >

question 4: how to make cakes in the oven, and how to bake bread in the oven at home. Nowadays, many urban white-collar workers have no time to get up early to cook and eat because of their long working hours and physical fatigue, so they usually just take a stand outside to solve it casually. However, it is very unreasonable in terms of hygiene and diet structure, which will cause irreparable damage to the body for a long time. Now the popularity of the oven has brought good news to your physical and mental health. You can make breakfast for yourself in a short time the night before, which is nutritious and hygienic.

Preparation in advance

1) Coat the baking sheet with butter, spread with butter paper, then coat with butter and sprinkle with flour, and pour off the excess flour. Turn the round cake plate upside down on the baking plate and draw a circle along the edge of the cake plate with your fingers.

2) bake hazelnut in the oven for 12-15 minutes, and peel it (method >; > 1/3 is reserved for decoration. Mix 1/2 part of fine sugar with the remaining hazelnut and put it in a food processor.

3) grind hazelnut into powder, or use a spiral planer.

4) put the nut powder and sugar into a glass bowl and add the corn flour.

5) Put the egg whites in a metal bowl, and beat them straight with an egg beater or an electric mixer. Add the rest fine sugar and continue beating for 2 seconds until a smooth custard is formed.

6) Add 1/3 hazelnut paste and mix lightly with a spatula. You can insert it from the center with one hand, scoop it up from top to bottom, cover it and stir it, and turn the bowl and basin counterclockwise with the other hand. Add the remaining hazelnut paste twice.

food introduction

in medieval monasteries, the "mixture of fruit and oatmeal" was called "pudding". This kind of pudding officially appeared in the 16th century in the era of Elizabeth I, and it was made with gravy, fruit juice, dried fruit and flour. Pudding in the 17th and 18th centuries was made of eggs, milk and flour.

ingredients

65g of low-gluten flour, 4g of fine sugar, 1g of salt, 16ml of milk, 15g of whipped cream, 1g of butter, 5ml of rum, 4 fresh plums and 1 egg

Steps/methods

1. Mix low-gluten flour and salt together, sieve them into a big bowl and mix them with fine sugar evenly.

2. dig a groove in the flour basin, pour the broken egg liquid into the groove, and then slowly add the milk, stirring while adding it until it is completely mixed.

3. Pour in the whipped cream and stir well, then filter it as a whole to achieve a smoother state, and finally pour in the rum and stir well, and the batter is ready.

4. evenly spread a thin layer of softened butter inside the mold, then pour the batter into the mold for 8 minutes, and finally put the plums cut into small petals into the batter at will, put them in the middle and lower layers of the preheated oven, and bake at 2 degrees for about 25-3 minutes.

Making skills

1. Stir while pouring milk. If one person is difficult to operate, please ask one person to help hold the bowl and another person to operate the stirring.

2. after mixing, there will inevitably be individual flour particles in the liquid, so the batter will be more delicate and smooth if it is filtered.

3. Now is the season when plums and apricots are on the market. Try these two fruits. They are very delicious. You can also use other seasonal fruits instead, such as peaches, apples and pears.