This is actually Brio.There are three versions of the baker's apprentice: the rich version, the middle class version, and the poor version.It seems that the difference between them is mainly in the amount of oil and sugar used.I don't know what version of the bread book this is supposed to be?I don't know what model the Japanese master used.However, I didn't intend to go back to the Briochi mold, speculating on the size of the mold, flipping the twelve-sign cake mold out instead of the volume may be the same, but t...

2023-10-29

In fact, it's just packing the previous cream into another mold for baking.The same heavy dough, packed in a bowl.....This mold looks exactly like a tin box.We also have the mold for the can boxes, and when we started saving these boxes, they were laughed at, and the waste was treated like a baby.Now look, Master, isn't that also a tin box? However, I don't have a tin box that big, only three small ones with the same height and width ratio, so make three small ones, and put the rest of the dough in a big tin box.Al...

2023-10-29

Although the bread book lists it in the challenging bread chapter, I really don't think it's that hard.Maybe the difficulty lies in the face.In fact, the kneading has always been an important step that this book does not tire of repeating and emphasizing, different doughs, the time of kneading and the final state are clearly different.The dough of the Turkish bread circle, which has no after-oil method and no transparent glove membrane, is slightly drier than the dough of other breads, somewhat like the dough of th...

2023-10-29

It's been a long time since I've seen you, I don't know if you've missed me? Anyway, I've missed you! ...

2023-10-29

The children want to eat both snacks and pizza, so it's wonderful to have such a very meaningful bread, with a soft skin and a delicious interior.It's been a long time coming, what should I call this bread?...

2023-10-29

I've baked it twice before, and it's always been a bit of a hassle, and I don't feel like I'm getting the hang of it, and today I'm making it again, and all of a sudden I feel like it's actually pretty simple, and as long as I get the hang of it, I'm sure I won't fail.The family doesn't like to eat cream, so today we made ghee, although the calories are also higher, occasionally luxurious once, because with the crispy sweet taste of ghee, it's better to eat without adding filling, an empty ghee puff really makes yo...

2023-10-29

Baked bread.The last piece of bread in the bread book.First of all, there's no sodium hydroxide, so put it away.After the baking soda, I didn't move, so I grinded it until today.Sodium hydroxide, also known as pyruvate, pyruvate.It is highly alkaline and corrosive.General grocery stores are not for sale.In this bread, its aqueous solution is used to soak the loaf of bread after orthogonal fermentation to form a unique color and flavor.It has been debated whether to translate this bread into an alkaline-free version...

2023-10-29

To make the dough: 50 g of natural yeast (100% water powder ratio) + 125 g of high-fiber flour + 95 g of water, mix into...

2023-10-29

The flour is mixed with water, and then the dough is kneaded, and the dough is kneaded like a rubber band that I used to play with when I was a kid, and I can knead it into whatever shape I want.In fact, the biggest pleasure is not focused on eating, but in the process of playing with the dough.A few days ago, I saw a food post that was shared by others, and one of the pictures was of a MINI thick pizza, which is actually more like a food package with a filling on top, round and thick, and especially cute and tempt...

2023-10-29

Except for the fruit, it's all in the wrapper.
Rub until the film can be pulled out.
Prepare fruits and vegetabl...

2023-10-29

The post-oil method extends the dough to the expansion stage and doubles the fermentation at room temperature;
At th...

2023-10-29

There's a bunch of Hawaiian fruit in the house, and I saw this square of Hawaiian fruit bread in the book Love and Freedom.If you don't have cocoa powder, replace it with dark chocolate and grind it into crumbs.When I started to make it, I found out that it had no oil and no sugar in it.But all the ingredients are put in the flour bowl, and it's only made with hard scalp.I'm going to bake it, taste it, and I'm going to love it! ...

2023-10-29