Recipes tagged "Chinese dough"
8 recipes found
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Sugar coconut bread flatbread
I call the baked bread this time: bread flatbread. Because I really can't think of any other name, this is a bread recipe that I accidentally discovered while browsing the Internet. The soft bread is shaped into a regular large pancake, and it looks really cute. How can anyone who plays with ovens miss it when they see their favorite baking creations? Adding my favorite sugar coconut filling, the result is delicious. The dough ingredients in the ingredient list are: 100g high-gluten flour, 58g water, and 1g yeast. Salt 0.5g.
Baking Chinese dough -
Flower bread
Bread is softer and lighter than steamed buns, but many friends can't control the state of bread. They always turn the bread into steamed buns or even bricks, which are dry and hard. If you want to eat soft and chewy bread, you might as well try Zhongzhong's method, which is made by Zhongzhong's fermentation method. The bread is softer than the direct method, with a fine and dense texture, and a sweet taste. The rich bread aroma is very attractive. There are no additives in the homemade bread. This sweetness comes entirely from the bread itself. The butter, egg and flour are fermented and baked at high temperature, and the smell is particularly strong.
Baking Breakfast -
Bread with black sesame and coconut filling
A very, very delicious bread. There is a delicious and nutritious black sesame and coconut filling. The bread is so soft that you won’t want to miss it. You will eat it in one bite and feel overflowing with happiness. You must try it~~
Baking children -
Dutch Crispy Bread
Dutch crusty bread is one of the many names given to bread with a special mottled decoration on the surface. It's not specific to a particular type of bread, as this crispy crust can decorate many types of bread. But if you grew up eating a certain type of Dutch crusty bread, you may associate it with a specific style of bread, such as chewy white bread or low-fat whole wheat bread. Dutch bakers in northern Europe popularized this style of decoration, and the method quickly became popular when it was introduced to certain areas of the United States. I find that Austrian bread is particularly suitable for decorating in this way because it only adds a small amount of nutrients and has a very chewy texture. This crispy crust is a paste made from rice flour, sugar, yeast, oil, salt and water, and can be used on any sandwich bread and nutritious bread (but don't use it on regular French bread dough, as it has a tougher crust). The batter can be spread on the dough either before the final rising stage or before it goes into the oven. (If you apply it before rising, the cracks and white color will be more obvious; if you apply it before baking, the color will be more uniform.) The batter is fermented by yeast and expands as the dough rises. But because rice flour contains less gluten, it's difficult to shape, so it falls apart, gels, and burns when baked. This leaves the bread with a variegated, slightly sweet, crispy crust that is especially popular with children. Whether the bread is baked in a mold or baked independently, it can be decorated with this crispy crust. Thinking about it, if the batter is applied before baking, the yeast in it does not seem to play much role, so I chose to apply it before rising to see how the cracks and discoloration will be more obvious. Just like building a wall, a thick layer is built on the surface of the bread, and I believe it will spread as the dough expands. The cracks and color after baking are really beautiful. However, look at this texture, and then think about its other name - tiger skin bread. No matter how you think about it, you don't think it looks like tiger skin, but more like leopard print. Vienna bread is used as the base and covered with a layer of crispy rice crust, which immediately gives a different feeling. Looking at my own crispy skin and then looking at the pictures in the book, I feel that there is a clear difference between the two. Perhaps, that was the batter that was applied just before baking? Save this practice for another day. . . .
Baking Breakfast -
baguette
Medium seed, refrigerated fermentation. This new method allows you to bake rich French bread in 4-5 hours from start to finish (assuming you've made the medium-sized dough ahead of time). Medium-sized dough can bring the flavor of 7-9 hours of fermentation to the final dough, which is the standard for many professional productions. The crust will burn to a rich reddish-gold color, rather than the golden color of under-fermented dough. This richer color occurs because more sugar is released from the starch during fermentation. This bread tastes sweet, like added sugar, but in fact, all the sugar in this bread is released from the flour, because during the fermentation process, amylase and amylase have enough time to break up the complex starch molecules. Like most hearth breads, another key to the success of this bread is gentle operation, keeping the gas in the dough as much as possible during the shaping process, so that the final bread center can produce larger irregular pores and maximize the release of flavor. This kind of bread center with big holes is one of the signs of the success of artisanal bread. The dough originally used to make 3 small baguettes was cut off by 3/4 to make one smaller baguette. You can use only cake or all-purpose flour, but I find that a 50-50 mix results in a richer texture, a softer texture and a perfectly crispy crust. It is absolutely true that this stick, which is much smaller than the ordinary baguette, has a soft heart hidden under the crispy exterior after cooling. There is a slight salty taste in the mouth on the first day, but soon the sweetness overflows. The irregular holes suggest that, if not particularly successful, it was not too unsuccessful. Cutting bags is a technical job, and I have long forgotten the essentials. I was so daring that I cut it off casually. I thought I could let it fully release the pressure, but when I saw the way it was tensing up in the oven, I realized that it seemed to be a little short of the mark. However, this look is already very gratifying. . . .
Baking children -
Super soft medium ~ light butter roll
I made cake rolls for my children and left over half a bottle of whipped cream, so I consumed them with butter toast, butter rolls, and cream soup. The medium-sized butter rolls with whipped cream have a full milky texture, soft and delicate texture, and are very delicious!
Baking Butter -
Red bean toast
I recently used Jinshan Japanese toast powder to make toast, and it feels super good. Just add the ingredients according to the recipe, and knead the dough according to the dough mixing requirements. The dough will come out when the dough should come out and rise when it should rise. It is very worry-free. Jinshan Japanese bread flour is made from 100% high-quality imported wheat and is suitable for making soft toast and various Japanese breads. The protein content is as high as 13.7 grams per 100 grams of flour. The finished product tastes so good that you will not want any other toast after eating it. Don’t be afraid of trouble. In fact, it’s really not troublesome. You’ll know after you do it once. Recipe: Chinese dough: 182g Jinshan Japanese toast powder, 110g milk, 2.5g dry yeast. Tangzhong dough: 30g Jinshan Japanese toast powder, 3g sugar, 0.3g salt, 30g hot water. Main dough: 52g Jinshan Japanese toast powder, 52g tangzhong, 21g fine sugar, 4g salt, 36g milk, 21g butter.
Baking Chinese dough -
Wheat French Country Bread
The dough for this bread is perfect for creative shaping and is used in many types of bread sold in France. The dough is similar to regular baguette dough, but it contains a small portion of whole grains, which can be whole wheat, pumpernickel, gluten-free rye flour, or cornmeal. These added grains give the bread more character, enhance its flavor, and give the bread a golden-brown country-like crust that distinguishes it from white French bread. It can be shaped into many shapes, the most famous being the split, ear of wheat, crown and hat, among many others. I really want to visit them all, but I can only choose one at a time. How about a wheat ear? You can eat them one by one. Looking at the diagram, it seems to be cutting from bottom to top, but when I cut it, I found that it seems to be cutting from top to bottom, so that it can be more conveniently moved left and right. It is still based on your own convenience. . . . It was indeed golden brown. . . .
Baking Breakfast