Recipes tagged "Natural yeast"
14 recipes found
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Whole wheat European bread
I have always preferred whole wheat European buns, not only for its health and taste, but also for its beautiful cut shape!
Baking High powder -
Colorful bagels with pureed vegetables
I often make bagels, it is simple and quick, and because it has a solid and chewy texture, it is also a good choice as a staple food. Today I used radish juice to make colorful bagels. The finished product is very good, the color is very bright, and it is not inferior to the effect of pigments. Friends who are interested should try it together when they have time.
Baking Butter -
Dumbo Bread
Make an animal bread to make the naughty child happy, so that the naughty child can go to kindergarten smoothly
Baking children -
Natural yeast milk-flavored pork buns
The yeast used in the bread I made today is a natural yeast made from passion fruit cultivation. The bread made with this natural yeast tastes very good, is nutritious and delicious, low in sugar and oil. You will fall in love with it after eating it once😊
Baking children -
Natural yeast pine nut snack bag
Since my friend gave me natural yeast, I have been feeding it on time every day. After feeding it three times, I have made bread once, and the flour has been used up very quickly. Having said that, bread made with natural yeast does taste great, but it is a little time-consuming, but it is worth the effort to pursue the taste. The bread I made today is a small pine nut meal bag. It is simple to operate. Let’s make it together!
Baking Butter -
Matcha European Buns
Learn how to cook Matcha European Buns with Baking and Breakfast.
Baking Breakfast -
Natural yeast cocoa cake
After wandering around on the Internet, I finally found a way to quickly consume natural yeast. Make cakes with natural yeast. I found two naturally fermented chocolate cakes. They were very similar. The difference was mainly in the amount of sugar and oil. I chose a recipe with less sugar and less oil, and just ignored the chocolate - there were only a few grams of chocolate, and I was too lazy to mess around with it. According to the picture, first mix the yeast and flour into a batter and let it rise for 2 hours, then mix it with other ingredients, put it into a muffin mold and bake it in the oven. Although I had the backing of baking powder and baking soda, I was still somewhat worried that the cake would not grow well. Unexpectedly, it turned out to be pretty good. Although there was no big gap, the height of the hill was quite satisfactory. I couldn't wait to break one open, only to see that the holes inside were loose and light to the touch. It tastes very soft and soft, completely different from the solid feeling of traditional muffins. Looking at the holes, I suddenly thought that if I cut it crosswise, I might be able to see the cross section of the honeycomb cake. . .
Baking Breakfast -
Aged fermented green onion soft cake
Ever since I stopped making bread with natural yeast, I couldn't help but feel a little panicked when I thought about making bread with natural yeast. If you leave it in the refrigerator and ignore it, it will die over time, which is unbearable. And as you continue to feed it, it will become more and more abundant, and there will be nowhere to consume it without the need to make bread. So, I wanted to find a way out for it elsewhere. Suddenly my mind opened up. Usually fried soft cakes are usually made with eggs and water. I wonder if the soft cakes will be softer after being fermented with yeast? Actions speak louder than assumptions. First use a small amount of flour to re-energize the yeast, and then mix it with the flour to make a thick paste. Omit the eggs, so that you can know that the softness of the cake comes from the yeast. The yeast grew a little slowly, but eventually the batter grew into a big puddle. Alkaline noodles are used to neutralize the sour taste caused by the long-term fermentation of yeast, and at the same time, it can also make the cakes more fluffy. Sichuan peppercorns and green onions are a common combination, making the pancakes more fragrant. Looking at those holes, the effect is obviously very good. . . .
Staple food Pasta -
Natural yeast version of New Orleans Chicken Leg Burger
Chicken legs are rich in protein, the meat is tender and delicious. Eating more chicken legs can enhance physical strength and strengthen the body. My son is in the period of physical growth, so he needs to supplement his nutrition so that his body has good resistance and is less likely to catch colds, so that he can better devote himself to intense studies. The natural yeast bread with low sugar and oil is nutritious and delicious. Paired with the tender and juicy grilled chicken legs, your son will definitely like it😊
Baking children -
Natural leavened country bread
Recently, I have fallen in love with European bags obsessively, not only because of its simple and healthy materials, but what fascinates me even more is its cut. Look at how passionate and unrestrained it is, which fascinates me. This time I used Xinliang’s new product Black Gold Series ~ Soft European bread uses wheat flour. The finished product is crispy on the outside, has a satisfactory internal structure and a soft texture, and the cut is perfect.
Baking students -
Natural yeast German Farona
This is a soft European bread made with cultured natural yeast. Due to the addition of natural yeast, the bread is full of flavor. Whole wheat and raisins are added to make this bread nutritious and healthy
Baking Butter -
Natural yeast white steamed buns
The old noodles in Laomian Steamed Buns seem to be similar to natural yeast, but not as liquid. I found a ready-made method to make steamed buns with this yeast, even though I am not very fond of steamed buns. I added alkali according to my own wishes, because old comrades only like old noodle steamed buns with alkali added. But the amount of alkali is really not that easy to control, and the acidity of the dough is not an easy constant to control. Grit your teeth and prefer more than less. As long as it is not too much, the worst outcome is just yellow steamed buns. If it is too little, the steamed buns made into sour dough will probably be fed to dogs. After adding alkaline noodles for the third time, when a faint alkaline smell can be faintly discerned in the dough, stop. After adding alkali, the dough is proofed for about half an hour and placed in a cold water pot. All the speculations came to light at the last moment. Sure enough, it is a light yellow steamed bun with a little more alkaline noodles. After tasting it, it seems that there is no bad taste. The texture is soft and elastic. Apart from the color, the overall effect is pretty good.
Staple food Home cooking -
Natural yeast instant noodles scallion cake
The natural yeast cakes I searched online were either chocolate or banana, and it seemed that I didn’t see many other flavors. I was thinking about adapting a yeast cake with other flavors based on the previous yeast cocoa cake. Just when I was thinking about it, I caught a glimpse of a small plate of boiled instant noodles next to the stove. Suddenly, a new idea came to me. I threw aside the sweet yeast cake I had just thought of, put the instant noodles in, and made a salty yeast cake. While removing the yeast, I also killed the instant noodles. In fact, I have had the idea of incorporating instant noodles into cakes for a long time, but I have never had the opportunity to implement it. This is just right. It still refers to the method of fermented cocoa cake, but changes the sweet taste into salty taste, removes the cocoa coffee and replaces it with instant noodles and green onions. I didn't prepare so many ingredients at the time, so I just added some instant noodles and green onions to make a normal version. The surface of the cake after baking reveals the curves of the instant noodles, which looks very interesting. Breaking it open, you can see the loose holes and soft texture, but the instant noodles are invisible and difficult to distinguish. . . .
Baking All-purpose flour -
Money roll bread
A while ago, because I had a lot of things at home, I didn’t have time to try out this Xiaozhi electric oven, which is said to be very easy to use. Some baking friends jokingly call Xiaozhi a fool’s oven, which means that the operation is simple and clear, and even a novice can become a master in seconds. Needless to say, the appearance of the oven is grand. Just looking at the LCD screen, you can tell that the oven was developed with user convenience in mind. The selection of each program can be easily and intuitively made by simply turning the knob, and the operation is barrier-free. The space of 33 liters is larger than the 38 liters of other brands. I like this very much. You can bake more at one time. After experiencing the temperature control of this oven, it is relatively accurate. After testing with an oven thermometer, there is a slight deviation, because the temperature in the north is very low, close to zero. Low temperature will affect the normal performance of the oven thermostat. This is also normal. If it is a warm climate in the south, this situation will not occur. Don't worry about doing other things during the baking process. There are still a lot of things to wash and clean after the bread is put in the oven. This is also the biggest headache for me. I don't like to clean up the battlefield, but only like to set up formations and practice.
Baking children