Recipes tagged "Rye flour"
80 recipes found
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Brown Sugar Rye Cheese Bread
This is a bread suitable for novices to make. There is no need to knead out the dough or shape it, and it is quick. You can eat the bread in 3 hours.
Baking children -
Rye Yogurt Meal Pack
I have been making rye or whole wheat bread recently. My husband prefers this rye bread. He always says that this bread has a strong wheat aroma, and this wheat aroma has been away from us for a long time. Rye contains high dietary fiber. In order to make up for the lack of chewiness and elasticity of bread made from rye flour, half of the high-gluten flour is added to neutralize it, homemade yogurt is used to knead the dough, and some dried fruits are added to greatly enhance the flavor of the bread.
Baking old man -
Beauty Spinach Bread
Wang Sen World Famous Chef Academy Beauty Spinach Bread
Baking old man -
Red wine, longan, red dates and cheese soft European buns
The longan is soaked in red wine overnight. The wine has a rich aroma. The dough is made from an old dough starter made one day in advance, making the dough softer. The soft dough is filled with longan, red dates, and creamy cheese cubes. The taste is richer. Eat it in one bite and you will be greatly satisfied!
Baking Black and white sesame seeds -
Whole grain steamed buns
Learn how to cook Whole grain steamed buns with Staple food and Pasta.
Staple food Pasta -
Cranberry Bagels
Bagels, like scones, can be made in endless ways. Blueberry bagels are made with dried blueberries added to the dough. No blueberries, cranberries would be good too. However, when one end of the dough with dried fruits is rolled out, it will look like the branches of the dried fruits are ragged, which may affect the wrapping effect. It doesn't matter, put all the dried fruits exposed by the rolling pin into your mouth, leaving only the dough. Wrapping it this way, you don’t have to worry about the dried fruit breaking through the thin dough. The color is good, but the circle is not round enough. The cranberries are sour and sweet, so it is quite successful.
Baking bread -
Chocolate Banana Waffles for Food Complementary Food for 36 Months and Over
This does not require an oven, just a sandwich machine. It is sweet and soft, and tastes best fresh out of the oven. It is also very simple to make. However, when wrapping bananas, be sure not to press the lid too tightly. The stuffing will explode when heated, so just close the lid gently. You can also add some cheese and it is also very delicious. Eat it hot, full of milky flavor, and can supplement calcium. It is great for breakfast or afternoon snack. If you want it to be softer, you can wrap it and ferment it for a while before making it. It’s best to make it and eat it now. It won’t taste as good if it’s cold! If you don’t have cocoa powder, you can use high-gluten flour instead. If you don’t have rye flour, you can use all high-gluten flour
Staple food Breakfast -
Rye cheese buns
I didn’t expect the nut ingredients to be so delicious. I also added rye flour for a fragrant flavor and irresistible cream cheese. It tastes super good
Baking Breakfast -
Rye Walnut Bread
Using rye flour, adding hard fruits and cranberries, the healthy ingredients are very popular among middle-aged and elderly people.
Baking Cranberry -
High fiber cheese bread
High fiber cheese, rye flour accounts for half, just the type I like. If you don’t have pineapple in sugar water, just use raisins instead. In fact, I really want to use mango puree, and there is a big pot frozen in the refrigerator. I was thinking that the mango puree was too thin and easy to flow, and whether it would affect the dough if it was not easy to roll, or it would have to be heated to dry out the moisture like a pineapple in sugar water, but I finally gave up this idea. How to save trouble, the raisins do not need to be soaked in wine or anything else, they can be directly rolled into the dough together with the cheese. The dark dough rolled with nut flakes looks really pleasing to the eye. The nuts, which have grown up, been roasted, and have been slightly distanced during the expansion, still look so close. . . .
Baking children -
Chinese Honey Bean Soft European Buns
I don’t know when I started to like the recipe for fried bread. I would copy it when I saw it, and sometimes I would try it out. I can’t remember who I copied this recipe from. I just need to mark it when I copy it. I’ll pay attention next time I copy it. In the past, I always thought that middle planting was very troublesome. In fact, after I did it, I realized that middle planting is actually very simple. You just need to use your own spare time to do the middle planting well. It is not troublesome at all. Compared with plain bread, Chinese bread tastes better and is more resistant to aging. I fell in love with Chinese bread as soon as I tried it. Zhongzhong actually means to mix some of the ingredients in the formula into a dough and ferment it. Usually, the refrigerated fermentation method is used, which means that the dough needs to be refrigerated for more than 17 hours, and then mixed into the dough together with the main dough ingredients. Medium-sized dough: 210 grams of high flour, 2 grams of salt, 120 grams of water, 2 grams of yeast (the water content of this medium-sized dough is small, but it does not affect the effect) Main dough: 30 grams of high flour, 60 grams of water, 95 grams of salt, 2 grams of fine sugar, 25 grams of yeast, 1 gram of unsalted butter, 25 grams of method:
Baking High powder -
Spinach Bagels
I have always doubted the ability of a food processor to puree a small amount of vegetable puree. Although the Supreme Treasure is powerful, the large capacity of the cup makes people look at it with distrust. I have made up my mind a long time ago and will use it carelessly. Unexpectedly, the effect turned out to be very good, the vegetable puree was very delicate, and the Supreme Treasure was indeed very powerful! Although the later dough showed a few small fragments of vegetable leaves, the effect was obviously much better than that of previous food processors. Use only half of the full amount of pureed vegetables because you are only making half the amount of spinach bagels. However, everything is only half as good as a sparse one, except for the amount of water. Pour the full amount of water into the material pile, suddenly realize, and quickly find a way to recover the excess half before it is absorbed by the powder. It was considered that the salvage was timely, otherwise, the original amount would have to be added. The emerald green dough becomes a bit darker and duller after baking.
Baking children -
Cranberry Chocolate Soft European Buns
The recipe for this bread comes from Love and Freedom Seniors. The combination of cranberry, chocolate, and cocoa powder, the various flavors complement and intersect with each other. Since I didn’t have bake-resistant chocolate at home, I used regular chocolate bars. When eaten while hot, the chocolate will also have a popping effect! Just like the senior said: [There is sourness, sweetness, and a touch of bitterness and astringency. It really tastes like love]! Thank you, Senior Love and Freedom, for sharing!
Baking children -
Rye peach cake
Peach cake can be regarded as the representative of traditional Chinese snacks. It has a sweet taste and a crispy texture, which is loved by everyone. However, it is high in oil and sugar and has no nutrition. I make it at home occasionally, just to satisfy my cravings. There are no flavors, colors, or preservatives, and no smelly powder is used. A little baking soda and baking powder, and a few tricks, can still produce the same taste as those on the market. Add some whole rye flour to add some useful nutrients.
Baking children -
Dragon Fruit Mochi Bread
This mochi filling is generously portioned, and it’s super enjoyable! The bread made with dragon fruit is super beautiful. I have two or three slices with a glass of warm milk for breakfast, and I am satisfied! This mochi filling is generously portioned, and it’s super enjoyable! The bread made with dragon fruit is super beautiful. I have two or three slices with a glass of warm milk for breakfast, and I am satisfied! Jiabao De E5200 oven, with a capacity of 52 liters, is just right for home use or good for private baking. It has dual NTC intelligent temperature control, M-type 8-tube heating, upper and lower independent temperature control, non-stick oil on four sides, easy and fast cleaning, built-in preheating function, 3-level controllable fermentation function, 3D hot air circulation, and food is heated more evenly.
Baking Almond -
Cinnamon Rye Bread
Low fat and low sugar cinnamon rye bread. Olive oil is used to replace the butter used in traditional bread, which greatly reduces the calories. The addition of rye whole wheat flour greatly improves the health and nutritional value of this bread. Cinnamon powder rolled into bread enhances its medicinal properties.
Baking children -
Flaxseed Rye Toast
Flaxseed does not contain cholesterol and is rich in fiber and omega-3 fatty acids. Omega-3 fatty acids are polyunsaturated fatty acids and are one of the most important components of human cell structure. They contain nutrients that help prevent heart disease and other chronic diseases. Flaxseeds must be ground to get the best results. The crushed or ground fruit can be added to bread, etc. Baidu explains the other effects of flaxseed in detail, but we should treat everything and anything with a dialectical attitude, including the food we depend on for survival. 8 But I don’t talk about philosophy, I only make bread
Baking children -
Rye Oatmeal Bread
Learn how to cook Rye Oatmeal Bread with Baking and Whole grains.
Baking Whole grains -
Rye piglet bean paste bun
Added rye and corn flour pig buns, healthy pig buns.
Staple food Pasta -
Rye Vegetarian Steamed Buns
When cooking, I like to combine several ingredients to cook, so that I can absorb a variety of nutrients at one time. This time I used 5 kinds of ingredients to make the fillings for the vegetarian steamed buns. The fillings are rich in texture and black flour is added to make the whole steamed buns nutritious and delicious. My little girl likes to eat them. I will compile and share the making process with everyone. I hope you will like it too.
Staple food Pasta -
Chocolate Cranberry Bread
Learn how to cook Chocolate Cranberry Bread with Baking and Afternoon tea.
Baking Afternoon tea -
Rye bread
It is a bread with very simple ingredients. There is no sugar and only 5 grams of butter is used. It should be considered French bread. I don’t have French bread flour. The flour used is the usual high flour. Even the rye flour is ordinary farm flour. The simpler the ingredients, the more the flavor of the flour is brought out. It tastes amazing when used with yellow mustard sauce. The most suitable is garlic butter toast;
Baking children -
New York Deli Rye Bread
The best rye bread is made from a mixture of natural yeast starter and artificial yeast, which greatly enriches its taste. Onions are not a necessary addition and the bread tastes great with or without them, but in my recollection onions are part of a true deli rye bread. This is the first time I have seen onions added to the starter. I always thought that side dishes were added to the main dough. What do onions bring to the starter? Some people have never eaten rye bread without caraway seeds and assume the flavor of rye is the flavor of caraway seeds. In this recipe, caraway seeds are not required to be added. I recommend that you choose whether to add them according to your preference. Of course I have to add the caraway seeds I went shopping for for "The Apprentice Baker". Caraway seeds have a special flavor that is hard to describe and feels airy. I made two small loaves, which are actually about the same size as ordinary bread, but equivalent to the original size. These are really small loaves. Is this the only bread in "The Apprentice Baker" that is brushed with egg wash? The egg liquid makes the bread shiny and bright.
Baking Breakfast -
Focaccia, Italy
A very delicious bread; focaccia hovers between pizza and bread, and it tastes great. The aroma of garlic slices, the unique aroma of flour, the mellow aroma of olive oil... none of the flavors are too much, and they are so delicious when paired together. Friends who like it can try it ~ This recipe is for a 35*25 baking pan.
Baking Dessert -
Rye steamed buns
I used to always go to the supermarket to buy steamed buns, but I still felt a little uneasy. I tried making them a few times, but I was not very satisfied with them using the conventional fermentation method. Then I decided to give it a try and used the refrigerated fermentation method. The effect was very good and it was very convenient!
Staple food Pasta -
Whole wheat European soft bread
Learn how to cook Whole wheat European soft bread with Baking and Egg.
Baking Egg -
Spinach Toast
Many mothers don’t know how to make steamed buns and think fermentation is too complicated, so you can buy a bread machine. Making toast for children is a one-click operation. It’s super simple. For the spinach toast I made this time, I put vegetables into the bread. Children who don’t like vegetables can still eat the vegetables. The spinach needs to be washed, boiled in water to remove oxalic acid, and then pureed. Regarding the storage method of butter: cut the butter into small pieces after refrigeration, and then freeze it. It is very convenient to use at any time. It will be fine for a year. Regarding the storage of bread, it is best to keep it at room temperature for 2-3 days and eat it. Do not refrigerate the bread, which will make the bread dry faster and become unpalatable. Another way to preserve it for a long time is to wait for the bread to cool and then slice it, then seal it and freeze it for ten and a half months. There is no problem. You can bake it or fry it in the pan after it is warmed up. You can also cover it and steam it in the pan. Do not let water enter the bread when steaming, otherwise it will become soft and you will not be able to eat it. The steamed bread is very soft and tastes good
Baking Breakfast -
【Condensed Milk Whole Grain Waffles】
Whole grain waffles have always been my favorite snack. They are paired with milk for breakfast and black tea for snacks. This whole grain waffle is a new take on scones and biscuits. Of course, it has appeared in my oven many times and is one of my go-to bakes. In modern dietary life, we eat more refined white flour, and everyone is also looking for ways to maintain health with whole grains. Rye flour and whole wheat flour are the two most common coarse flours in baking. They can be added appropriately to breads, cakes, and biscuits to increase their taste. Condensed milk, whole grains, black sesame seeds and butter are combined, slowly expand in the oven, and the aroma is overflowing! This waffle is very suitable for the elderly. As a reminder, it should be eaten with whole grains. Ensuring a healthy balance is the key!
Baking Cookies -
Original bagels
Bagels have low water content and very low sugar and oil content. They are a type of bread that gets better and better the more you eat it. The ingredients are also very simple. Although it seems simple, it is not simple to make.
Baking children -
Sunflower Seed Rye Bread
This dough requires the use of starter, artificial yeast and soaking liquid, so it is more laborious to make, but its taste is worth the effort. Let it go with the basic sourdough bread, because they both use the same solid starter and are too lazy to make them separately. Make them at once and get what you need. However, I thought clearly at the beginning, but completely forgot at the end of the day how much solid starter should be left for basic sourdough bread, and it needs to be weighed before use. The rest of the solid starter was folded into the sunflower seed dough, and it wasn't until a long time after the bread was eaten that I woke up like a sleep. No wonder I always feel like there's something wrong with the dough. Even if there are mistakes, the crispy thick skin and the fragrance of sunflower seeds still make people infinitely happy. . . .
Baking Breakfast -
Sugar-free and oil-free rye bread
Today I made oil-free and sugar-free bread with rye flour and oatmeal. It is definitely a low-calorie and healthy bread! The key is that it is simple to make, rich in nutrients, and tastes good. It is hard and crispy on the outside, soft on the inside, and tastes so chewy!
Baking Pregnant women -
Russian style big bread
Traditional Russian-style burrito, the simplest ingredients create an original taste. The simple and generous Leba bread is a low-fat and healthy bread. It has a crispy and chewy exterior and a soft and delicious inside. It tastes even better when paired with your favorite dried fruits~ Friends who like this bread, please act quickly~ The light rain has started~ This recipe is for about 1000g of Leba.
Baking Beer -
Rye toast
Healthy and delicious toast 🍞 Add rye flour to make it fragrant
Baking Breakfast -
Rye multigrain soft European
Today I’m going to make rye and multigrain soft-paste with everyone, a low-fat soft-paste that can make a beautiful brunch.
Baking Butter -
Bread decorated with roses
The total weight is 900g, each 900g can be made into 1 piece
Baking old man -
Jackfruit cored cranberry bread
The weather is warm, which is perfect for making bread, but I always feel like I don’t have enough time. Plans are always changing. Regarding the jackfruit core, when can we officially enter the breading process? Suddenly I realized that this bread doesn’t seem to take much time. As long as the dough is smooth and slightly elastic, it can be left to rest in a warm place for 30 minutes and then directly shaped into the second dough. That's it. The chestnuts are replaced with jackfruit cores, the bread machine is used instead of kneading the dough, and the fruit pieces are kneaded in by hand. After 30 minutes, shape, ferment until doubled in size, cut, spray with water, and bake. Coming soon. The color looks pretty good, the cranberries are sour and sweet, and the bread crust is crispy and delicious.
Baking Dried cranberries -
Rye Nut European Buns
Rye nut European buns, rich in wheat aroma and rich in taste. Always a favorite with my family, it’s also easy to make.
Baking old man -
Bagels
It's actually bagels. There is a bagel mold that is used to cut the dough into rings. Teacher Meng’s bagel is made by poking a hole in the center with your hands and then pulling out the ring shape. But this Japanese master rolled the dough into long strips and then circled them into rings. The method of joining is also very unique: flatten one end and wrap the other end. After baking, the bagel has a connecting line. The bread description is very detailed. However, there are also some mistakes that make people a little confused. The basic fermentation time stated above the picture is 90 minutes, but in the step text, it is 30 minutes. A full hour was compressed. Is it one and a half hours or half an hour? This is not easy to judge. Looking through the previous breads and comparing the dough rising conditions in the pictures, the judgment time is half an hour. Looking further back, in the various variations of bagels, all the step texts and process outlines clearly state that the basic fermentation time is 30 minutes. It seems that the judgment is correct, only actual combat remains. The dough does not require post-oiling, which is quite easy, and the shaping does not seem to be difficult, but the blanching time is a bit annoying. The first one is to strictly follow the instructions and iron each side for 30 seconds. Will the surface become wrinkled because it has been overheated? Later, shorten the time and iron each side for 10 to 15 seconds. I wonder which one will have a better appearance? But there seems to be no difference after baking. . .
Baking bread -
Rye fruit bread
Organic rye whole wheat flour is rich in vitamins and trace elements. Rye flour has low gluten, so when making bread, add a small amount of high-gluten flour and knead it into a thick film. The unpretentious rye bread is made with the best olive oil and added with nut ingredients, which greatly improves its taste and nutritional value. The rich aroma of freshly baked wheat is really appetizing...
Baking children -
Multi-flavored rye bread
It uses white flour and rye flour as the main ingredients, and it has meat floss flavor, bacon sausage flavor, raisin flavor, cranberry flavor... Any flavor you want can be achieved in this large bread, and it does not require an oven, just use a microwave or steamer. For details on how to operate, please continue reading below.
Baking Bacon Sausage -
Oil-free, sugar-free, no-knead fig, walnut and rye buns
This bread was made at the request of a friend who is trying to lose weight. The method of making bread is very simple and basically requires no kneading, so novices will not fail. In addition, the dough contains neither fat nor sucrose. Instead, walnuts are used to increase the aroma, and dried figs and honey are used to sweeten the bread. At the same time, a portion of rye flour is added to make the bread richer in wheat aroma, which can be said to be very low-fat and healthy. In addition, I really like eating dried figs, which are sweet but not greasy. When the fig seeds crack in the mouth, it brings endless chewing pleasure.
Baking children -
Rye Cranberry Soft European
A rough appearance with a soft and sweet heart!
Baking Butter -
Full score for dietary fiber | Multi-grain rye bread
The multi-grain bread gets better and better the more you chew it. It has a rich wheat flavor, is low in calories and has a strong feeling of satiety. Therefore, it is sought after by many fitness experts. Foodies no longer have to worry about gaining weight!
Baking Breakfast -
French country bread
Tailor 3: French country bread The longest wait. It went through five fermentations in total. From the first fermentation of 1-3 hours; to the second fermentation of 15-20 hours; enter the main dough, ferment for 90 minutes, then ferment for 45 minutes after exhausting, and then enter the final fermentation of 70-90 minutes. The most patience-testing country bread. . . The use of rattan baskets for final fermentation seems to be a characteristic and symbol of country bread. The rattan basket gives the bread the impression of circles like steps. What to do without a rattan basket? Teacher Meng said that it can be placed directly on the baking sheet to ferment. The Japanese master said that you can find a thicker basket, lay a thick canvas, or shape the dough into a long stick shape. Regardless, they strongly recommend using a proofing basket as it's more authentic. What do you do if you don’t have a rattan basket? People who don't take the usual path always have some incredible ideas. I had already set my sights on the two empty or full earthenware jars. The size of the top of the sauerkraut jar should be just right, so let’s borrow it for now. While the sun is shining, wash it clean, dry it, and wait for the last rise of the dough. The lid with the mouth facing upward is like a large earthenware bowl, rough and simple, exuding a rustic flavor. Sprinkle flour on the side of the bowl, push the dough into it, and the whole plan is almost complete. A hundred secrets and a sparseness. Carefully pour the trembling dough onto the baking sheet, poke holes, spray with water, and place in the oven. . . However, I found that when the oven was set and the temperature was set, I forgot to turn it to the heating position. The dough that is already sprayed with water has to wait for the cold oven to brew its enthusiasm. Looking at the wet skin, I wondered if it would be too badly damaged. Not too miserable. Although there are no circles of steps, the rough texture caused by the scattered flour on the surface is enough to give people a sense of satisfaction. . . .
Baking Foreign cuisine -
Make nutritious and healthy rye cheese at home
On a sunny afternoon, she was sitting in the small garden behind the house, with a cup of tea and a book on the small round table beside her. She closed her eyes, raised the corners of her mouth, and looked intoxicated and indifferent. The name of the book is The Story of Bread. She loved it. She has fallen in love with this soft and sweet Western-style pastry since she first tasted it as a child. While studying, she continued to devote herself to research, and her obsession with food became her lifelong pursuit. She uses the most natural ingredients to make the healthiest bread. In my spare time, I always come up with a bread that is both nutritious and healthy, as well as delicious. The aroma of bread wafted out, and she got up and walked into the kitchen. Opening the oven, it was just perfectly baked rye cheese, which was the gift she wanted to give him. He was sent by his company to work abroad for a year. They knew each other for less than half a year and faced separation. He didn't know what to say, so she comforted him and said that if you do what you should do, everything will be fine. Yes, life will appear in front of us in various forms, all without warning. And all we have to do is to take it calmly and let everything happen. And she is doing what she should do, sharing her favorite things with the people she loves, that's all.
Baking High gluten flour -
Vegetarian. Rye Brown Sugar Soft European
In the past, the bread had a strong milky aroma that was amazing at first bite, and the aftertaste was sweet. This rye vegetarian bread must be savored carefully. The first bite does not have an amazing taste, but after chewing it carefully, a simple and refreshing wheat aroma lingers in the mouth. I finally realized a little bit about my friend’s vegetarian mood [happy]
Baking Breakfast -
Hot dog buns
I put rye flour into this bread embryo. The nutritional benefits of rye have been introduced before, so I won’t go into details here. Winter health care is everywhere, even desserts must be healthy.
Baking children -
【France】Mini baguette
Baguette is the most traditional French bread and is rich in nutrients. The representative of French bread is baguette. The original meaning of baguette is a long gem. The recipe of French baguette is very simple, using only four basic ingredients: flour, water, salt and yeast. Usually no sugar, no milk powder, no or almost no oil is added. The wheat flour is unbleached and contains no preservatives. The oven at home is not big enough, so I made mini baguettes!
Baking Rye flour -
Brown sugar rye health bread
Slicing Bread What tools do you use to slice bread? Knife. There is not only a knife for cutting bread, but also a bread slicing mold, which can make the cut bread uniform in thickness and size, which is really convenient. However, if your hand skills are steady enough and your eyesight is accurate enough, you can still cut bread of even thickness, and you can make it as thick or thin as you like according to your own preferences and needs. Although molds are convenient, they often have a weakness - they are stereotyped and cannot be adjusted. I have never used a slicing mold. Although I glanced at it, I didn't take a closer look at how thick it can cut bread. When I bought bread to eat a long time ago, I always thought the sliced bread was too thick. Nowadays, when I cut my own bread, I like to cut it thin, but the bread is too thin and often lacks hardness. When held in the hand, it will flop down or even tear itself. After all, I didn’t cut it too thin. . . .
Baking bread -
Kuaishou ham, jackfruit and rye bread
I didn’t really like the texture of the jackfruit core particles after they were dried in the bread, so I simply crushed them and used them as mashed potatoes, sweet potato mashed or even flour. Looking at some diced ham left over from making rice dumplings, I suddenly had an idea. Put them together with jackfruit cores for a savory quick bread. I remembered the rye that I had never used much, so I added the rye again. The ham alone would be too boring, so I added a green pepper. This green pepper doesn't look like a fat big green pepper, but I hope it won't be too spicy. It couldn't be easier, just mix all the ingredients, put them into the mold, and bake. The batter gradually grows to the edge of the mold and cracks. Although it is not as crispy as you want, it still looks good. Cut open, it is full of meat, with scattered small particles of uncrushed jackfruit core embedded in it. Whole grain bread, delicious. . . .
Baking Breakfast -
Dragon fruit ricotta bow bread
The New Year is coming, what should you give to your family? If you haven’t thought about it yet, then come and learn with me. I believe your family will like this beautiful and cute bow bread very much~~~
Baking Breakfast -
Quick soda rye bread
Soda bread is a traditional Irish bread. It is different from ordinary bread made with yeast. It uses soda powder and baking powder to achieve the leavening effect. Therefore, it does not require a long fermentation process and is quick to make. It is a kind of simple bread. Of course, the taste is also very different from traditional bread. It's crispy on the outside, soft on the inside, and has a unique flavor. No kneading or fermentation is required, and the finished product tastes like European bread or baguettes. It is the best staple food during the weight loss period.
Baking Breakfast -
High fiber wolfberry cheese honey bean soft European bun
Wolfberries are kneaded into the dough, giving it a bright yellow luster. The dough is also stuffed with sweet and delicate cream cheese and full of honey beans. The surface of the bread is also covered with black and white sesame seeds and oatmeal. After the sesame seeds are roasted, they have a rich flavor. This makes the bread more fragrant and tastes better!
Baking Butter -
【Europe】Whole wheat walnut bread
Learn how to cook 【Europe】Whole wheat walnut bread with Baking and Dried cranberries.
Baking Dried cranberries -
Nordic grain snack bag
Because Nordic people take bread as their staple food, most of the bread they consume daily is whole grain bread. Flax seeds, sunflower seeds, oats, rye, sesame seeds, etc. are all common ingredients in bread. What I introduce to you today is a Nordic grain meal bag that is very popular in supermarkets and taverns. The baked meal bag has a rich milky aroma because it contains cheese. It is chewy on the outside and soft on the inside. It is a very nutritious meal bag.
Baking Bread flour -
Kuaishou cereal paste
Learn how to cook Kuaishou cereal paste with Porridge and Home cooking.
Porridge Home cooking -
Rye Pecan Cranberry Soufflé
Soft European bread absorbs the healthy genes of traditional European bread and is more suitable for the taste habits of the general public. Mixed with high fiber, grains, nuts and other healthy ingredients, soft European bread is low in oil, sugar, and egg-free. It is crispy on the outside but soft on the inside. It is softer than hard European bread. It is low in calories and filling. This kind of bread has become a new trend in healthy bread. This time I used high-quality pecans provided by the American Pecan Growers Association. The kernels are plump and crispy. Every bite of the bread gives you a satisfying feeling. There is no added sugar in the bread. Dried cranberries are used to add sweetness, and the fruity flavor of pecans makes the overall taste of the bread rich, healthy and nutritious.
Baking Good looks -
Complementary food for 12 months and above: cheese, purple rice and spinach buns
Many mothers say that their children don’t like vegetables, what should they do? Today, all the spinach is put into the dough. The soft, glutinous and sweet purple rice filling inside is super delicious. I guarantee that your children will like it. If your children don’t like to drink milk, you can put a lot of cheese in the stuffing. It not only supplements calcium but also contains a lot of vegetables. You can also add a little meat floss to the dough, and it can be made without an oven or pan! Isn't it great? I use a bread machine to knead the dough, but you can also knead it by hand, but it’s hot in the summer, so kneading by hand is a quick fix! Otherwise, if you ferment it in advance, the cake will taste very rough. Material
Snacks Breakfast -
Tomato bagels
Boiled tomatoes (diced). Suddenly I realized that these words are worth studying. You can understand it as dicing tomatoes in water, or you can understand dicing tomatoes and boiling them in water. What is the difference between dicing and boiling, boiling and dicing, and the order before and after? In fact, I didn’t think too much about it at first. I just cut the tomatoes into large pieces, boiled them, and diced them. When I saw the picture in the book, the color was deep and the juice was thick, like tomato sauce with a few tiny particles. Suddenly I had doubts about my operation, so I started over, diced and boiled. But this tomato didn't seem to be as easy to mash like summer tomatoes. I rolled my eyes and finally decided to beat it in a food processor and then heat it to dry out most of the water. In the end, the color was still not as bright as the Japanese master's, and the consistency was just about right. The baked color seems pretty good, too? !
Baking bread -
Marbled Rye Toast
If you look closely, you will see that each of the two kinds of dough uses 550 grams of flour to make 2-4 marble rye toasts, which is really a huge amount. The amount of one kind of dough is too much for people to eat, half and half is enough. When mixing 2 or more pieces of dough into 1 piece, the most important thing is that their texture and rising time must be basically the same. This ensures that each portion has the same texture and each piece of dough takes the same baking time. The author mixed and kneaded the two kinds of dough separately, and mentioned in the brief description of the process that the mixing result took 10-15 minutes. I'm not sure whether the bread machine can finish two kinds of dough in such a time, or I should follow the usual way of making two-color bread-knead a large dough first, cut it in half, and color one half. Fortunately, the two dough recipes are basically the same, and the only difference lies in the coloring. The caramel used for color is actually burnt sugar. While cocoa powder, coffee, or carob powder can be substituted for caramel, they will impart a bitter taste to the bread, which not everyone will like. However, caramel is not commonly used, and cocoa powder and coffee powder are readily available. Moreover, for people who don't like too sweet, the bitterness of cocoa and coffee is somewhat suitable. Caraway seeds (optional). Although optional, although the dosage is small. But its taste and its use elsewhere still make people want to buy some back. However, it is a confusing thing. The pictures on Taobao look like it is not much different from cumin, and some people call it Kelly fennel/caraway seed at the same time. Is it exactly cumin, or should I use cumin instead? But, its taste should be different from cumin, right? When baking rye bread, bakers often use gluten-free flour. You can also use regular bread flour or bread flour for this recipe, but it’s best to use purified flour if you have it. Gluten cleansing powder? This flour is usually milled from very tough high protein wheat? Could this be understood as bread flour with a relatively high gluten content? Maybe this bread flour from Bakery Shang can be used as gluten-washing flour? The multigrain bread I made last time seemed to have pretty good texture. This bread is very easy to make and the dough is soft and flexible. Rye flour accounts for about one-third. I gritted my teeth and watched it ferment for 2 hours. It didn't seem to be tired, but it had not grown to the edge of the mold. This is probably the difference between rye bread and white bread, right? Caraway seeds, something that people have always been curious about, emit a unique smell as the bread knife is pulled back and forth when the bread is cut. Like cumin+mint? Or, is it spearmint?
Baking children -
Germ rice porridge toast
I have made a lot of toasts and today I made one using germ grain rice porridge. It tastes really good. In fact, it is very simple to make. If there is leftover porridge at home, it will be used directly to make bread. It will not waste anything. I am used to cooking porridge. Now I put a few packets of germ grain rice, and then add the germ porridge rice to make broken rice. When cooked together, it will be particularly sticky and delicious. If you don’t finish it, put it in the refrigerator and use it to make bread the next day. Isn’t it a good way to live? I heard that people all over the country are looking for yeast at home recently. If you happen to have these ingredients at home, you might as well make it. Using a bread machine to make toast is really convenient and delicious. There are many ingredients in it and it is also very nutritious. Compared with ordinary white rice, this bread is really much more nutritious!
Baking Breakfast -
Multigrain sesame cakes
With today's awareness of health, cereal-based foods are becoming more and more respected and loved by everyone. Today, combine pumpkin coloring with rye flour and oat flour to make a healthy and delicious sesame seed cake. It turns out that cereals can also be delicious. The rye flour and oat flour in the recipe can be replaced with any multigrain flour according to your preference. The amount of water is not given in the recipe. Since pumpkins have different water contents, you can add it as appropriate. The final dough should be slightly softer than usual for making steamed buns.
Staple food Baking -
Cocoa soft bread
Learn how to cook Cocoa soft bread with Baking and children.
Baking children -
Zucchini egg pancakes over 9 months old
This egg pancake is very simple to make, just put in all the ingredients and mix. If you want to make round cakes, you can use this shaped pan, and it will look so good even if you are handicapped. Just strictly follow this food ratio to ensure success! And it’s super delicious. Some people say how many kinds of food should be given to children in a day. Generally, we should try our best to enrich the types of food. One meal or one day can guarantee twelve kinds of ingredients, such as staple food, protein, vegetables, fruits, dairy products, etc. A little of each is actually a lot, so as long as you are willing, you can definitely make your child eat well, grow strong, keep the child healthy, and it will be easier for the mother to take care of the baby
Staple food Home cooking -
Meat floss and rye bagels over 12 months old
The texture of bagels is relatively tough, and it tastes very different from ordinary bread. It is low in sugar and oil, and is very suitable for children. Some children have lagging chewing abilities and can use bagels to exercise their chewing power. The more they eat, the more delicious the bread will be. The difference between bagels and other breads is that there is an extra step of boiling sugar water. You need to grasp the time of making the sugar water, and knead the dough well enough to pull out a thin film. Today I used a bread machine to knead the dough for about 25 minutes. Although the recipe is very simple, it tastes very good. The addition of meat floss can supplement iron, and rye is a whole grain. They are all good things and much healthier than the bread bought outside. I taught you how to make bagels last time. This time I used one-time fermentation, which saves time and effort. As long as you practice more, you will get better and better
Baking Afternoon tea -
Rye Meat Floss Meal Pack
The meat floss is added to this meal bag to enhance the flavor a lot. I like the meal bag added with rye flour. It has a natural wheat flavor and is relatively more beneficial to health. If you like it, try it.
Baking children -
Rye bread
I have never quite understood the meaning of cutting bags. Just love how the scratches look layered after baking. I can't always grasp the depth of the cutting. Every time I cut, I am always careful, lest it be too deep or too shallow. It's always hard to get the right degree. It wasn't until three loaves of rye bread puffed up in the oven that I suddenly understood the meaning of cutting the bread. ——Watching them expand under the heat, the skin becomes tighter and tighter, as if a balloon with enough gas is still expanding and expanding. . . People are always worried that they will explode into pieces with a bang in an instant, and they really want to help them vent their anger. . . . At that moment, I suddenly understood that the cut was not only a beautiful layer, but also meant release. The detailed instructions on bread make it very clear that after the final proofing, part of the carbonic acid gas will accumulate inside the dough. At this time, through scratches, the gas inside the bread can be emitted into the air, causing the entire dough to expand evenly, so that it can be heated evenly during baking, and finally bake a beautiful and appetizing bread. At that moment, the dough must have swelled very painfully. . . .
Baking bread -
Rye germ bread
To say it is simple, it really does not have any decoration. In addition to rye, it also adds coarse grains - bran and wheat germ. The wheat germ emits its unique aroma after baking. Country bread is not as soft as sweet bread, and its texture is not as delicate as sweet bread. It does not have the rich fillings of sweet bread. It has a unique wheat aroma;
Baking children -
Rye milk bread
Adding rye to bread adds whole grains and richer dietary fiber, and adding milk makes it more nutritious.
Baking children -
Walnut Bagels
After making cranberry bagels, make walnut bagels. Turning dried fruits into dried nuts has a unique flavor. The unique aroma of walnuts adds a rich flavor to the bagels. Break the walnuts into small pieces in advance so that they won't become cluttered when kneading and shaping the dough. The first two bagels felt very good, and I couldn't help but feel a little elated. When we arrived at the walnut bagels, we carelessly missed Jingzhou. During the final fermentation, the temperature was slightly higher, and I did some other things while I was doing it. As a result, the bagels over-risen, and I felt a little uncomfortable when blanching them. Sure enough, it didn't form a round ring when baked, but became a little flat. The only consolation is that the surface is relatively smooth and not too pitted to be unbearable. . . Don't be careless. . .
Baking bread -
German style garden bread
Learn how to cook German style garden bread with Baking and children.
Baking children -
Rye bread
Learn how to cook Rye bread with pastries and Baking.
pastries Baking -
Walnut Raisin Bread
Trim. I have been thinking about this for the past two weeks. I originally wanted to leave this task that requires careful planning and arrangement until the end of the bookstore. However, when I saw that the room temperature displayed on the thermometer was floating around 22 degrees, I decided to advance this plan. Because there is a fermentation of 15-20 hours at 22-25 degrees. If we wait until the end, when summer comes, it will probably be difficult to have such a suitable temperature that does not require regulation. So, it’s best to take action as soon as possible before the temperatures climb. Three kinds of bread, walnut raisin bread, French country bread, French rye bread, all use the same yeast, and they are all part of the same amount of yeast, or even a small part.
Baking children -
Notes on how to develop natural pineapple juice yeast
From dusk to early morning, she was always quiet and quietly gathering strength. When dawn broke, she began to sing softly, and as the afternoon passed, she gradually sang loudly and unrestrainedly, moving forward straight into the sky. I have been thinking about natural yeast for many years, but I have never been able to give it up. It always feels that it takes more time and energy. The yeast needs to be fed regularly, and the time seems to be lost. And the most important thing is that once you start feeding yeast, you have to continue it, raising yeast every day and making bread every day. Once it stops, the yeast will die, and if you make bread every day, how can you eat it? It just kept hanging. Until the beginning of this summer, open "The Apprentice Baker" to see what bread is still unfinished. Suddenly I realized that with a few more loaves, I could proceed to the sourdough bread chapter - I had always wanted to put it at the end and think about it slowly and carefully. I was about to start finishing those few loaves when I suddenly changed my mind and decided to make the sourdough ahead of time - since I have more free time during this period and since the summer is warm, if I postpone it to the future, I am afraid there will be neither time nor warmth. There happened to be two pineapples, and they were juiced to make the seed liquid for "The Apprentice Baker". I pondered over and over again, calculated the approximate amount of yeast needed for those sourdough breads, and then calculated the minimum amount of seed liquid. Looking at those small numbers, it really feels like playing house. With so little, can it succeed? You won’t know until you try. And as a result, it actually happened. Wait patiently and serve carefully. Although sometimes the feeding will be delayed due to other things, I finally got that bottle of bubbly goo. Natural yeast is really going crazy. Looking at the bubbles in that bottle, I suddenly made a crazy decision-to finish those sourdough breads in the fastest time. What should I do if I can’t eat it? Freeze it! Eat slowly. . . .
Private kitchen Clear water -
Simple appearance but stunning---Cocoa Cranberry Rye Bread
The rich aroma of wheat vaguely reveals the taste of chocolate, and the slightly thick texture is mixed with sour and sweet dried cranberries, which perfectly echoes the crispy and hard skin. It is amazing under the simple appearance.
Baking children -
Complementary food for 12 months and above: Bear burger
Most children like cartoon food. Today's burger is actually not complicated. You can make it as long as you know how to make buns. Many people have a misunderstanding that they need to knead the glove film to make bread. In fact, this is not necessarily the case. I usually make small bread and knead it in a bread machine for 20 minutes. If there is more flour, it takes longer, as long as a thicker film can be pulled out. The glove film is for making toast, and the requirements for small bread are not that high. It is relatively simple. Toast has higher requirements. If you are a newbie in baking, you can start by making small bread. Today I added some rye flour. If you don’t have rye flour, you can add 40g low-gluten flour + 30g high-gluten flour instead. Adding low-gluten flour can make the bread taste softer. The amount of liquid should be adjusted according to the water absorption of the dough. Just don’t make it too soft or sticky. I added carrot powder here, if not, you can ignore it. You can also omit the meat floss. Adding it is more nutritious. Many children don’t like to eat meat. It’s no problem to put the meat floss into bread. Children who like to eat bread will definitely love it
Private kitchen baby -
Rye steamed buns
In preparation for resuming work, steam some steamed buns for breakfast, add some rye flour, and brown sugar instead of white sugar. It is rich in flavor and nutrition!
Pasta Home cooking -
Crispy Vegetable Beef Patties
Learn how to cook Crispy Vegetable Beef Patties with Hot dishes and Home cooking.
Hot dishes Home cooking -
Cocoa Honey Bean Soft European
Learn how to cook Cocoa Honey Bean Soft European with Baking and children.
Baking children -
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