material

High flour 260g, low flour 1 15g, honey 55g, yeast 4g, sugar 35g, salt 4g, milk 150g, egg liquid 65g, butter 25g, honey 1 teaspoon, olive oil 1 teaspoon and water 6544.

working methods

1. Mix yeast, milk, egg liquid, sugar, salt and honey evenly, pour in high flour and low flour, knead into smooth dough, add softened butter, and continue to knead until the gluten swells. Wrap it up and put it in a pot to ferment it to twice its size. Poke it with your finger, and it won't rebound quickly or sag.

2. Take out the dough, exhaust it, divide it into 10 pieces, round it, and ferment it in the middle for 15 minutes.

3. Take a dough, knead it into a long strip, flatten it, roll it out from the middle to both ends, and press the bottom edge thin.

4. Roll it up from top to bottom, pinch it tightly, cut it in half from the middle, and put it in an oiled baking tray at regular intervals.

5. Carry out the last fermentation to double the volume.

6. Mix honey, olive oil and water into honey water.

7. 170 degrees, after baking, take out and brush with honey water, and then bake until the color is uniform, about 15 minutes.

Candied practice 2,

material

250g of bread flour, 2.5g of salt, 3g of yeast powder, 48g of eggs, 36g of honey, 90g of clear water, 25g of fine sugar, 7g of milk powder, 25g of butter, 0/5g of butter/kloc-and 20g of white sesame seeds.

working methods

1. Put the salt into the inner barrel of the bread maker first. Then add water, eggs, bread flour, honey, fine sugar, milk powder and yeast powder, turn on the "kneading" function of the bread machine and stir for 15 minutes.

2. Add 25g room-temperature softened butter, turn on the "kneading" function of the bread maker again, and run it twice, 15min, until the dough is smooth and the transparent film can be pulled out.

3. Spread a thin layer of vegetable oil on the basin to prevent it from sticking, put the stirred dough in, cover it with plastic wrap, and ferment at room temperature to twice its size. (about 1 hour in summer)

4. Take out the dough and weigh the total weight.

5. flatten the dough and divide it into 8 equal parts.

6. Knead the dough into a circle and cover it with plastic wrap.

7. Take a small piece of dough and roll it into an oval shape with a rolling pin.

8. Roll up from top to bottom.

9. Roll into a long roll.

10. Cut the long roll in half.

1 1. Put the white sesame seeds in a small bowl and stick the white sesame seeds on the bottom of the dough roll.

12.8 inch square baking pan coated with butter 15g (thanks to the 8 inch non-stick baking pan provided by bluelabe@ Bakery).

13. Roll 4 rows and 4 boxes of noodles on a baking tray and let stand for fermentation for about 30 minutes.

14. Preheat the oven 180℃, and bake the bread in the middle layer of the oven 180℃ for 20 minutes.

skill

1. This kind of bread contains honey, so when baking, the surface is not brushed with egg liquid, and the color will be beautiful.

2. Spread thick butter on the baking tray. In the baking process, the special effect of frying will be realized, which will make the bottom of bread brittle and fragrant. White sesame seeds are added to the crispy bottom, which tastes great.

The practice of candied fruit 3

material

High flour 180g, milk powder 20g, egg liquid 25g, honey 30g, milk 1 10g, yeast 1-0/2 tsp, salt1tsp, and butter 25g.

working methods

1. Gelatinization: Knead dough with other materials except butter, add butter and knead until smooth and elastic, and the fermented dough will ferment to about twice its original size.

2. Flour: Dip your finger into the flour and take it out from the bottom of the dough. The pit will not retract quickly, and then the fermentation will be completed. Divide the dough into small portions, wrap it with plastic wrap and let it stand 15 minutes.

3. Knead the dough into drops.

4. Spread the length.

5. Turn it over and roll it up.

6. Cut a knife in the middle.

7. Divide into two parts.

8. Put in a baking tray for flattening and secondary fermentation.

9. Baking: Wait until the blank grows fat to about 1. When it is 5-2 times larger, brush the egg liquid on the surface, sprinkle with chopped almonds, put it in a preheated oven, 180 degrees, and medium fire for about 20 minutes until the surface is golden.