Recipes tagged "High-gluten flour B"

4 recipes found

Little snail bread

Today I still use the Chinese method to make this bun. I have made this recipe many times. I use a combination of high flour and low flour. The bread is very soft and suits the taste of my family. I use less sugar. I don’t like baked goods that are too sweet. Mine only has a slight sweetness and I feel good about it. If you like it sweeter, just add some sugar on top of it. Every time I make bread using the Chinese method, my family likes it, so every time I make it, the portion is larger. Today I made 24 small snail breads with this amount, which were baked in two ovens. In order to save time on shaping, I made this snail bread very quickly, and little snails were born quickly. , as the saying goes, slow work leads to careful work, the shape of the snail I made quickly is not good-looking. It is the first time I make this, and I lack experience. When you make this, the roll must be flat and don’t let the middle bulge, otherwise it will not look good after fermentation. This is the reason why it affects the appearance. After fermentation, I didn’t even brush the egg wash on the surface too evenly. The appearance was greatly compromised. It seems that if you do too much at once, you can’t pay too much attention to the details. But fortunately, the taste is very good. When I took the photo, almost half of it was consumed by the whole family...

Baking bread
[Naturally fermented garlic soft bread]: Healthy and delicious, you can never get tired of eating it

(The dosage is for reference only, please read Tips before making. The amount in the formula can make 15 small breads of 30~35g. A is the material of garlic herb butter, and B is the bread material) Natural yeast has many benefits, but due to its particularity, it is usually widely used in low-sugar and low-oil breads such as European bread, country bread, French baguettes, etc. In fact, it is completely possible to use natural yeast to make ordinary soft bread. Today's garlic French soft bread is a soft bread made with natural yeast. Garlic French soft bread is a bread that I have always loved. In the past, every time I passed a bakery, I couldn't help but buy it and eat it. Crispy on the outside, soft on the inside, and rich in garlic butter aroma, it will make me want to eat even when my appetite is not good. This time, natural yeast is used to make this bread, which is still delicious and twice as healthy! After a Spring Festival holiday, do you all feel that you have no appetite anymore? Then let’s bake a plate of salty and fluffy garlic-flavored tuna! I believe it can also awaken your taste buds and rekindle your appetite~

Baking bread
【Matcha Mochi Triangle Bread】: The bread of spring

(A is the filling, B is the bread body) This bread is made for spring. In order to better retain and highlight the flavor of matcha, no eggs are added to the bread body. Therefore, this bread is also suitable for students who are allergic to eggs. For the bread filling, I used cranberry mochi. The sweet and sour taste of dried cranberries and the slightly bitter fragrance of matcha are a good combination. Coupled with the chewy texture of the mochi meat, it is the icing on the cake. In terms of styling, I borrowed from the work of a senior I had seen before. This triangular bread is full of Japanese style and goes well with matcha, mochi and dried cranberries. The outer skin is fresh and fluffy, and the inner filling is sweet and soft. Use this matcha mochi triangle bag to welcome the approaching spring!

Baking bread
[Milk Golden Bread Rolls]: Different ways to make bread

(The dosage is for reference only. Please read Tips before making. The amount in the formula can make a 7-inch + a 6-inch round mold.) The most special thing about this bread is that it is folded and rolled out many times to make the dough texture delicate. The final product has a beautiful brushed effect and a smooth and delicate skin~ After personal testing, my feeling is: this method of operation can indeed make the dough texture very uniform. I think this principle is similar to when we make steamed buns. After fermentation, we have to knead them vigorously to get out all the air bubbles. The final steamed buns will be delicate and have a smooth skin. However, the operation process is relatively cumbersome. Although the main dough does not need to be kneaded to a complete state as before, the subsequent folding and rolling out process is actually very time-consuming. Moreover, when folding and rolling out multiple times, you must do a good job of moisturizing the dough, otherwise the dough will easily become dry. To sum up, if you are like me, you are curious about new things and have a spirit of exploration and experimentation, this method is indeed worth a try~~

Baking bread