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HOMEHomemade bread
WHAT YOU NEED
Ingredients
Highly refined flour 500 grams100 grams of low-fat flourThree eggs.Milk powder in moderationA moderate amount of oatmealOne banana.A moderate amount of yogurtA moderate amount of saltBoiling water in moderationModerate amount of sesame20 grapes140 grams of butter7 grams of yeastWhite sugar 60 grams
How TO MADE Homemade bread
Steps 1 to 4
1. 500 g high-precision flour, 80 g butter (sliced), 50 g sugar, 7 g yeast, 2 eggs, stir thoroughly and evenly, add a small amount of water to the dough until it has a muscular feel, and ferment at room temperature.
2. 100 g of low-sugar flour, 1 egg yolk (eggs whey reserved for him), 10 g of white sugar, 60 g of butter (chopped), mixed thoroughly for use.
3. After fermenting 2.5 times the size of the high-precision dough, it is mixed and squeezed out of the bubbles formed by fermentation.
4. It can be cut into different sizes according to the need and used to make different breads.
Steps 5 to 8
5. Toast: 150 g to be cooked with high-fructose dough, put in oatmeal, raisins and other favorite dried fruits.
6. It is then re-mixed into a round bar, placed in a toaster, brushed on the outside, sprinkled with sesame seeds, and left for 15 minutes.
7. Hamburger: 50 g to be used in a high-precision dough, kneaded into a circle, brushed with egg juice, sprinkled with sesame, put in a toaster and set for 15 minutes.
8. Dish-style pineapple wrap: 25 g of low-fiber dough is baked into a paste, wrapped in 50 g of high-fiber dough on the outside, brushed with egg juice, placed in a baking tray and set for 15 minutes.
9. Banana pie: Bananas and yogurt are mashed in a cooking machine, cooked in two 50 g high-fiber doughs into two pieces, the banana yogurt paste is evenly applied to the small plates, then covered with a large plate, flipped and then tightened.
10. Brush the eggs on the surface, sprinkle the raisins, and set on a grill for 15 minutes.
11. The oven is 180 degrees, preheated up and down.
12. Place the baked bread in the oven for 15 minutes.
13.
