One, toast bread
Raw materials: 280 grams of high-gluten flour, 3 grams of yeast, 17 grams of sugar, 5 grams of salt, 11 grams of powdered milk, 174 grams of water, 17 grams of butter
Practice:
1, will be all the materials except butter, put together, knead to the expansion stage;
2, then the butter mixed in, kneaded to the complete stage, placed in a warm place in the basic fermentation;
2, then the butter mixed in, kneaded to the complete stage, placed in a warm place. Put it in the oven, preheat the oven 180 degrees, the lower layer of the baking 30 minutes.
Two, Danish croissants
Materials: 90g of high-gluten flour, 30g of low-gluten flour, 3g of dry yeast, 12g of granulated sugar, 2g of salt, 4g of milk powder, about 65g of water, 12g of regular butter, wrapped in 62.5g of butter, a little bit of egg (coated surface)
Steps:
1, high-gluten flour, low-gluten flour, dry yeast, granulated sugar, salt, milk powder, about 65g of water. Add the sugar, salt, milk powder and regular butter cut into small pieces into a large container and mix, adding water while mixing, until it becomes flaky and there is no dry powder, knead the dough with your hands to form a smooth dough, put it into a plastic bag, press it to form a large piece, and put it into the refrigerator freezer to relax for 20-30 minutes.
2, in the case of the board sprinkled with a moderate amount of high-gluten flour, will be wrapped into the butter on, with a rolling pin or mallet rolling first pressure and then rolling way, rolled out into a slightly thin square put aside.
3: Take the dough out of the loaf pan, place it on a lightly floured board, and roll it out with a rolling pin or mallet to a square that will completely enclose the rolled out buttered dough, then place the buttered dough in the center of the sheet, fold the corners up, and pinch the corners at the edges.
4. Roll out the buttered dough into a large rectangular piece and fold it over like a quilt, folding the sides to the center and then folding it in half, then repeating this step again.
5, the last folded sheet rolled into a 4mm thick rectangle, the long side of a multiple of 9cm, the wide side of the long side of the 4.5cm place to the right angle of 18cm long, with a knife on the side of the long side of every 9cm cut a small opening, the other side of the long side of the first small opening cut at 4.5cm, and then will be the steel ruler from the side of the 4.5cm incision to the right angle to put a good, with a knife along the ruler, cut off the edge, and then the ruler from the side of the 4.5cm to the right angle, and then cut the ruler to the right angle, with a knife, and then cut the ruler from the side of the 4.5cm to the right angle, with a knife. Side cut, and then the steel ruler from one side of the 4.5cm incision to the other side of the 9cm incision put in place, with a knife along the side of the steel ruler cut off, so that the first 9cm * 18cm isosceles triangle, and then the two long edges of the two long sides crossed to take one side of the 9cm as the bottom edge cut out all 9cm * 18cm isosceles triangle, the wide side of the top and bottom will leave two 4.5 * 18cm right-angled triangles.
6, will cut the isosceles triangle, with two hands to stretch or roll some longer, with a brush to brush a layer of water, from the bottom edge of the not loose and not tightly rolled up, rolled out 7 layers, sharp corners facing down, put on a greased baking sheet, put in a warm and humid place for the last fermentation, about 10 minutes, shake the baking sheet, rolled up croissants activities can be.
7, on the surface of the croissant brush a layer of egg wash, put the baking sheet into the preheated 200 degrees oven in the middle layer, bake for 5-8 minutes, the surface color, turn 150 degrees, bake for 10-12 minutes.
Three: French Bread
Materials:
Middle dough: 200g high flour, 110g milk, 1/4 tsp yeast, 1/4 tsp salt
Main dough: 100g high flour, 30g butter, 30g sugar, 1/8 tsp yeast, 90g milk
Steps:
Steps:
Preparation. >(a) Fermentation method for medium dough:
1. Put the milk in a small microwaveable bowl and heat it in the microwave oven on high for 10 seconds until it is slightly warm.
2: Remove the bowl and add 1/4 teaspoon of yeast to the milk.
3. Add 1/4 teaspoon salt to the milk, stir well, and set aside to rest for 10 minutes.
4: Place the flour in a mixing bowl and pour in the milk, salt and yeast water in small portions.
5. Use chopsticks to mix the yeast water with the flour to form a floury mixture with a small amount of dry flour.
6. Knead the flakes together with your hands to form a smooth dough, cover with a damp cloth and let rise in a warm place.
7: Ferment the dough until it doubles in size.
8: Uncover the dough with your hands to reveal a honeycomb of tissue inside.
9: Use your hands to tear the fermented dough into pieces.
(2) Make the main dough:
1. Put the milk in a small microwavable bowl and heat it in the microwave oven on high for 10 seconds until the milk is slightly warm.
2: Remove the bowl from the microwave and add 1/8 teaspoon of yeast to the milk.
3. Add 30 grams of sugar to the milk, stir well, and set aside to rest for 10 minutes.
4: Put the flour in a mixing bowl and add the torn medium seed dough.
5. Add the milk, sugar and yeast water to the dry flour in small portions.
6: Using chopsticks, mix the milk, sugar and yeast water with the dry semolina to form a floury mixture with a little dry flour.
7: Use your hands to knead the flakes together with the medium seed dough lumps.
8: Knead the dough to form a smooth surface.
9, tear a small piece of dough, with the hands of the dough can be supported, but not easy to support too thin will have a lot of cracks.
(C) butter dough kneading method:
1, 30 grams of butter at room temperature to soften.
2. Pour 15 grams of butter into the kneaded dough.
3. Use your hands to knead the butter and dough together.
4: Knead the dough until the two are completely combined and the dough is not sticky, then add the remaining half of the butter.
5. Continue to knead the butter and dough together with your hands.
6, as the amount of butter increases, the dough meets a large amount of butter, the dough gluten will occur in the oil paste, when the dough begins to become sticky hands stop kneading work, put the dough aside to molten for about 10 minutes.
(4) Kneading method of extended dough:
1. After the dough has been in the molten water for 10 minutes, pick up the dough and drop it into the pot, repeat this many times to drop the gluten out of the dough, and then feel that the dough is not easy to stick to your hands.
2. Put the dough on the counter.
3: Grasp the top of the dough with your hand and lift the edge upward to the center of the dough.
4: Knead the dough from the narrow top and bottom ends to the narrow left and right ends.
5: Repeat steps 3 to 4 to knead the dough repeatedly, while interspersing with step 1 to wrestle the dough, integrate the dough into a smooth and elastic shape, and set aside to relax for 20 minutes.
7, tear a small piece of dough, with the hands of the dough can be propped up to form a film, but the film is easy to rupture, the hole in the irregular shape is good.
(E) the process of making bread blanks:
1, the relaxed dough is divided into 30 grams of 1 dose.
2, take a dose on the board.
3: Hold the dessert with the palm of your hand down and move your hand across the board.
4, the agent in the palm of the hand, rolled into a small ball shape.
5: Flatten the ball with your hands and roll it into an oval shaped sheet with a rolling pin.
6: Press the edges of the sheet flat with your hands.
7: Cupping the top position of the sheet with your hand, lift it upward to curl inward along the length of the sheet.
8: Roll the dough into a cylindrical shape and pinch the bottom edge of the sheet tightly.
9: Using a knife, cut the cylindrical dough in half through the center.
(F) the baking process of the bread:
1, repeat the above steps, the whole dough into small balls rolled into a sheet of dough curls divided into bread blanks, discharged in a baking tray lined with tinfoil.
2. Dip a brush into the egg yolk mixture.
3: Brush the tops of each loaf evenly with the egg yolk mixture.
4: Preheat the oven at 180 degrees for 3 minutes in advance, place the baking sheet in the middle of the oven and bake at 180 degrees for 20 minutes on both upper and lower heat.
5. Bake the skin is golden brown can be.