Recipes tagged "Main dough: yeast"

4 recipes found

[Sesame Cinnamon Toast] --- I am ugly but I am gentle

This dark sesame and cinnamon toast is full of truth. Although it looks like it comes from Africa on the outside, it is quite sweet and delicate on the inside. It reminds me of the saying "I am ugly, but I am gentle". While baking, the aroma filled every corner upstairs and downstairs, and it lingered for a long time even after the bread was put into plastic bags. The child’s father said that the aroma was so fascinating that if you lose your appetite one day, smelling this will certainly make you want to eat. I originally made this toast the night before and planned to make bread the next day. However, I had to go out for something unexpectedly the next morning. So after the main dough was mixed, I fermented it in the refrigerator until I got home in the evening and took it out to bake. There was almost no waiting in the whole process, and the texture of the bread was unimaginably soft. I usually don't slice this kind of toast, but eat it piece by piece. It's very enjoyable.

Baking Toast
Chinese Butter Toast

This is my first time trying to make [Chinese] toast, and the toast turned out to be so soft. I ate all this toast today. It was sandwich toast for breakfast, the toast I made for lunch was spread with my own [Earl Gray Milk Tea Sauce], and the afternoon tea was spread with a layer of salad dressing and homemade meat floss. I really like this toast. This toast can be described with this word [thin crust and delicious filling], which is a Cantonese adjective. Normally, I would cut off the crust when eating toast, but this kind of toast is really reluctant to cut off the crust. So I made Chinese toast for two days in a row. I ate this myself and the next day I made dried blueberries to give to friends. The crust is so soft that it falls apart when pinched lightly. There are two types of Chinese varieties: room temperature and refrigerated. [Room Temperature Medium Seed] The medium seed part needs to be fully fermented, so the fermentation time is relatively long. Generally, you can make the dough before going to work, wait until you get home from get off work and the dough will be ready, and then continue to use the main dough - kneading - fermentation - relaxation - shaping and finally fermentation before baking. [Refrigerated Chinese Seed] The refrigerated Chinese Seed can be kept in the refrigerator for more than ten hours, put it in the refrigerator overnight and then make it in the morning. Or the prepared Chinese Seed made in the morning can be put in the refrigerator and cooked after returning home in the evening. The refrigerated Chinese seeds do not need to be warmed up after being taken out and can be used directly.

Baking Toast
【Chinese Cranberry Toast】--- More sweetness in your mouth

Cranberries are a favorite dried fruit for both siblings, and they also love using them to make bread. It is still my favorite Chinese toast, very soft.

Baking bread
Soy Milk Love Cake Toast

All along, the selection of ingredients has never been relaxed. I have done a lot of various kinds of baking and found that many ingredients can be substituted for each other. I really like the proposition of this finals. Baking is 100% healthy and using substitutes to make low-calorie and low-calorie foods, thereby taking care of the health of the body. The ultimate goal of baking is for the health of our family, so we should use more brains in the selection of ingredients to make baking healthier. Although the filling of this bread is high-calorie pound cake, I used original soy milk instead of part of the butter, and the amount of pound cake was very small. The bread is added with light cream, reducing the amount of butter to a minimum, and it has a very soft texture. It is a great dessert that can not only taste delicious pound cake, but also make the body healthier.

Baking Breakfast