Bread is a very common staple food in our lives, for office workers, time is the most valuable, most people do not have time to eat breakfast, some people simply do not eat breakfast, some people eat bread and drink milk, milk bread is not only convenient and nutritious, but only outside to buy bread inside the additives is a lot, but they do not know how to do it, then how to make your own bread at home? The following is the practice of homemade bread.

Milk breakfast bread

Materials: 300 grams of high-gluten flour, 1 egg (60 grams or so), 3 grams of yeast, 30 grams of butter, 155 grams of milk, 50 grams of sugar (can be increased to 65 grams according to taste), 2 grams of salt, a little yolk liquid.

Put all the ingredients except the butter into the inner barrel of the chef machine. It doesn't matter if you don't have a chef's machine, you can knead the dough in a bread machine. If you don't have a chef's machine or a bread machine, it's okay, we'll just knead with our hands. Meanwhile, soften the butter at room temperature.

Start the chef's machine and knead for about 10 minutes, then add the butter and continue kneading for another 10 minutes or so.

Take a piece of the dough and pull out a large film.

Cover with plastic wrap and let rise in a warm place until doubled in size. I don't use the oven for this because of the high room temperature here.

Take the dough out of the oven and roll it out with a rolling pin to remove any gas.

Divide the dough into 45g pieces, ****12 pieces, cover with plastic wrap again and relax for 15 minutes.

Take one small dessert, roll it out to form a cow tongue shape, and press the bottom end with a rolling pin to make it thinner.

Roll up from the top.

Place in a mold or on a baking sheet, cover with plastic wrap and let rise in a warm place or in the oven until doubled in size.

Brush the tops with egg yolk mixture, or use egg wash. Meanwhile, preheat the oven.

Place in preheated oven, center, 150 degrees, 15 minutes. Adjust according to your oven temperament.

Because of the high liquid content, these buns are extremely soft and flavorful. Eat one, full of fulfillment, happiness is so, simple and everywhere.

Cranberry Buns

Materials:

150g of flour, 100g of whole wheat flour, 15g of olive oil, 20g of sugar, 3g of yeast, 170g of water, 2g of salt, 30g of cranberries

Methods:

Add the yeast to the 170g of cold water and let it sit for 20 minutes while you stir and dissolve it. Let the yeast fully activate due to the different water absorption of flour, make sure to control the amount of water

Use a bread machine to knead the dough, first put in the salt, granulated sugar, olive oil

Pour in the semolina, wholemeal flour and use chopsticks to stir and mix

Pour in the yeast water and again use the chopsticks to stir into a flocculent, to prevent the start of the bread machine to spray the flour. Put in the cranberries cranberries if they are too big can be cut and trimmed to use

Start the bread machine and knead into a dough can be, the bottom of the fermentation bowl sprinkled with a little high flour. Cover the dough with plastic wrap and let it rise, either at room temperature or refrigerated overnight like I did. During the fermentation, every 2 or 3 hours, dip the dough into the flour of your hands and pull it in the center to straighten it out

The next day, we take it out to return to the warmth, and dip it into the flour of your hands and pull it in the center to combine it with the flour of your hands. No need to exhaust

Pulled and pressed into the second stage of fermentation, fermentation to 2 to 2.5 times the size of

Fermentation is complete, sprayed with a little water spray, shaking sprinkled on the appropriate amount of high flour and cut with a sharp knife to cut the bag out