Production step
1.Put the yeast into a container, add1~ 2 tablespoons of warm water and stir well;
2. Put the eggs in another container to break up, add water, sugar and salt while stirring, and stir until the sugar is completely dissolved;
3. Add high flour, low flour and yeast water, and stir to form a ball;
4. Move to the workbench and add cream and mix well;
5. Rub it back and forth with your hands, just slightly stiff;
6. After completion, put the dough into the fermentation box and relax it for 20 minutes at 22 ~ 25 degrees Celsius (for the first fermentation, I boil a little water in the pot until it bubbles slightly, turn off the fire, then put a shelf on it, put the container with the dough on it and cover it, and it will start in about 20 minutes);
7. Wrap it with film adhesive paper and put it in the freezer for about1~ 4 hours;
8. After taking it out of the freezer, let the dough return to temperature first, and then roll it into a rectangle with a rolling pin of 2cm thickness;
9. Next, the quilt is folded for three times. After folding, it will be refrigerated for15 ~ 20 minutes, and the last time will be 30 minutes. Then, it will be taken out and rolled into a square piece, and then it will be shaped according to the style you want. After the modeling, it will be fermented for the second time. The weather here is already very hot, so it will be enough to leave it at room temperature for about 40 minutes.
10. After the second fermentation, brush the egg juice on the dough (don't spread it on the incision) and bake it in the oven at 200 degrees (preheat first)18 ~ 20 minutes;
11.About the shape of the yellow peach bread: first, open a square dough piece of 12cm× 12cm, coat a little egg juice in the middle, then fold the four corners into it, pinch it tightly, then squeeze the custard sauce in the middle after the second fermentation, and then put the yellow peach slices (.
2 slices of whole wheat bread, salad dressing 1 spoon, several slices of salad leaves, 50g of cheese slices, cucumber 1/3 strips, and salt.
method of work
1.Spread salad dressing on bread slices. Spread the washed salad leaves and cheese on the bread.
2. Then cut off several thin slices of cucumber and put them on the cheese. Then cut the remaining cucumbers into thick slices, sprinkle with salt and pepper, and spread them on the edge of the plate and beside the bread.
Raw materials: 200 grams of high flour, 20 grams of egg liquid, 30 grams of honey, 2 grams of salt, 2 grams of yeast, 0/10 grams of milk and 20 grams of butter.
method of work
1.Knead all the raw materials (except butter) into dough. I used a bread machine and dough mixing program. 15 minutes later, add butter, and knead the dough until it comes out of the fascia for basic fermentation.
2. When the fermentation is 2.5 times larger, divide it into four parts, knead and relax 15 minutes.
3. Roll the dough into an oval shape and press the bottom edge thin. Roll into olive shape, discharge into baking tray and finally ferment to twice the size.
4. Brush the surface with honey water (the ratio of honey to water is1:1).
5./kloc-After the oven is preheated at 0/60℃, bake the bottom floor for about 20 minutes.