This time, I used wheat flour paste and added dried fruit, both full of the fragrance of wheat flour and mixed with the sweetness of dried fruit, making the nutrition more comprehensive.When I was baking, I wrapped the bread in tin paper on the outside of the bread bucket, so the bread skin was particularly thin and the color was uniform.Baking bread in a bread pan is not only very convenient, but it also looks like it's full. ...

2023-10-29

In the old days, the little onions in the ground were delicious, so I made an onion meat loaf roll, and the meat loaf was mixed with the salad dressing, and it was called a stew.This onion is still in good shape, make a loaf of bread to relieve hunger, turn it over and do it right away.It used to be made in rolls, but now it's made in pieces just to make it easier to eat, otherwise it's bad for your mouth!...

2023-10-29

Remove the yeast and butter from the material, start the sweet bread process, add the dry yeast when stopped for 10 minu...

2023-10-29

The cartoon bread is here again, this time with the lovely panda bread, and the honey bean paste, the children's favorite!...

2023-10-29

The Chinese method divides bread fermentation into two stages, with many different methods.This time, a 17-hour refrigerated medium is used, i.e. 70% of the weight of the dough is placed in a refrigerator at 0-5 degrees for at least 17 hours (not more than 72 hours) to form a medium, then added to the rest of the dough to ferment again.The medium-sized bread is more chewy and moist, which can slow down the aging process.The slow fermentation of bread can better release the flavor of flour fermentation.The square co...

2023-10-29

Today I'm going to try the soup recipe for Hokkaido toast (the 65 degree soup recipe, i.e. a ratio of 1 to 5 flour). ...

2023-10-29

The yeast ingredients are mixed evenly, covered with a preservative film, fermented at room temperature for one hour, th...

2023-10-29

Among the many varieties of bread suitable for home baking, it is worth mentioning that it is a bit difficult.Its main difficulty lies in the fact that the so-called layer is wrapped in a large amount of fat in the fermented dough, the layers are unwrapped, so that the layer of dough covers the fat, in the high-temperature baking presents the effect of layering the dough, the entrance of the dough is crisp and fragrant.The number of times the dough is folded varies, so you can get a different taste of the dough.Nik...

2023-10-29

Because the kids said they wanted to eat hamburgers, so they made a sesame meal package yesterday, and they're ready to make hamburgers for breakfast today, and who knows, they couldn't make it in the morning because they were in a hurry to get out of the house, but hopefully tomorrow, they'll eat it today. ...

2023-10-29

The classic bread roll.High heat, fast cookingThe cooking time is too long, it is easy for the skin to dry out, roll up and crack.It might be better with soup. ...

2023-10-29

Although the bread was also made many times, but the Chinese method was the first time, before the general feeling of the Chinese method was more troublesome, the direct method was always used, this time I tried the Chinese method, it really had an unexpected wonderful feeling, most importantly, the bread made with the Chinese method, aging slower than the direct method, the bread made with the direct method before, although the smell of the oven was still great, but the next day it was obvious that the bread start...

2023-10-29

All the materials are mixed together until the expansion can pull out a large thin film.
Twice the size of the base ...

2023-10-29