Today it took a day at home to make so many breads besides cooking.It's hard to wait for bread to ferment.I can't do anything about it.You just have to hurry.Slowly wait for it to ferment before moving on.However, the internal organization is very flexible.It feels like it's melting in your mouth.It's not like the rough taste of a hard-boiled chicken bought outside.There's still time to clean up after yourself.It's nice to see the results. ...

2023-10-29

Don't miss the opportunity to make bread in hot weather. I'm going to make bread, especially toast, because I've always made it softer than in the bakery, the holes will be a little bigger, there will be sediment in the place near the bread box, the purpose is not as big as the people, the bread toast is a test of the basic work, it's good to be a little fake, it's not like adding a little special seasoning filling can cover the past, if you want to bake, it's really good.This is a recipe for California bread, and ...

2023-10-29

Pour all the ingredients in the dough, except the butter, into the cook's bucket, and start the cook's low-speed kneadin...

2023-10-29

Add all the main ingredients except the butter to the baking machine, knead the dough for one procedure, add 25 grams of...

2023-10-29

Preparation of food.
The pumpkin is cooked for 20 minutes and pressed back into the pumpkin paste with a spoon.
...

2023-10-29

Preparation of yeast
Yeast for yeast heads
Put the high-powder, low-powder, fine sugar yeast in the bowl.
Ad...

2023-10-29

All the ingredients are mixed, mixed until they form a glove membrane, then fermented for half an hour, then exhausted, ...

2023-10-29

Ingredients: medium-sized dough: high-flour 224 grams of starch dry yeast 2.5 grams of starch milk 145 grams of main dou...

2023-10-29

All the ingredients are mixed evenly, and the dough is fermented, and the dough can be fermented until the dough is cone...

2023-10-29

It seems ordinary, but it often takes a lot of patience and waiting.Whether it's growing natural yeast, or making it liquid, or fermenting it at low temperatures for a long time, you have to wait.And when it's cooked, it takes a long time to preheat the stone plate at high temperature.I think it's super worth it, and I think it's full of charm, and it gives me more satisfaction than fancy sweet bread.The thin and fragile outer skin, the swollen openings, the fine chewing, are all the original flavor of the grain.Te...

2023-10-29

This loaf of bread is rich in fat, so it is easy to remove the membrane, the dough after removing the membrane is very soft, so you have to be careful when shaping it, because the dough is soft! In summer, it is recommended to put all the liquid materials in the refrigerator and refrigerate them and then take them out, and when mixing the dough with the baking machine, it is best to turn on the air conditioner or open the fan to help cool the air, this is to avoid the yeast from fermenting early in the process.The ...

2023-10-29

All ingredients except walnut oil are put in the container, milk, eggs, sugar, salt, flour, yeast, this general baker's ...

2023-10-29