After completing my work today, I feel much more relaxed after work! Make some loaves for friends after dinner. The stove of the big stir-fried spoon had been cold for several days and it was time to turn on it. I made two more breakfast for myself the next day. This is called, everyone has their place, haha!
My friend likes sweet bread, so he made several "assorted fruit breads". There are generally two ways to make fruit bread. One is to use assorted dried fruits, and the other is to use fresh fruits to make jam first, and then wrap it in the blank of the bread for baking. I made some of both this time. Part of it was wrapped in assorted dried fruits, and I also wrapped a few with red fruits that were fried a few days ago. Old Beijing's dry-fried red fruit fillings taste really good. It's sweet and sour, and it's quite authentic! I also made two bean paste fillings. The bean paste filling I made a few days ago only has some foundation left, which is enough to make two. This is equivalent to cleaning the bottom of the warehouse to avoid waste, hehe!
family bread
By FerneCarter
Recipe Recommendations
- high-gluten flour 1000 grams
- eggs 100 grams
- butter 80 grams
- fine sugar 100 grams
- salt 8 grams
- fresh milk 200 grams
- qingshui 200 grams
- soup seed 150 grams
- cheese slices 6 tablets
Steps for family bread
1
All ingredients.
2
Bread ingredients.
3
Mixed dried fruits.
4
Mix all dried flour, sugar, and yeast well.
5
.....
6
After oil method, mix the dough, first mix the dry powder, soup seeds, eggs, milk and water to form a dough.
7
After kneading for strength, knead the chopped butter into the dough.
8
Knead the dough and butter completely to make it less sticky until the dough is soft enough to stretch out the fascia.
9
Then rub the dough smoothly, fold it left and right to form dough, and place it in the basin.
10
Cover the basin with plastic wrap and keep warm to start basic fermentation.
11
There is no incubator at home. I use a steamer, which works well.
12
Keep the temperature at 30-40 degrees and cover the pot.
13
I also wrapped an old towel quilt to further maintain the temperature, and it only took me 40 minutes to get OK.
14
Remove the fermented dough, press with your hands to vent, and then use a squeegee to divide about one-third of the dough.
15
Then divide the divided dough into three portions and knead it, simmer for 15 minutes, and start making pigtail toast.
16
Divide the three small dough into 9 portions, and roll each piece into long slices with a rolling pin.
17
Put the fruit grains in the middle.
18
Place the fruit grains and roll them into long strips.
19
A total of 9 pieces were rolled.
20
Make 9 long strips into braids in groups of 3.
21
Put in the toast mold.
22
Arrange the 3 sets of braided braids neatly in the mold.
23
Cover with plastic wrap.
24
Put in a steamer and cover for final fermentation.
25
It takes about 30 minutes to keep the heat warm.
26
Start making raisin snail bread in your spare time while toast is fermentation. First roll out the dough into long slices, add the raisins, roll it into rolls, and rub it into strips.
27
Then pan the noodles and press the terminal under the dough to form a snail shape.
28
Place the finished blank into the baking sheet.
29
Then start making snail bread filled with bean paste, the same method.
30
Same method.
31
Put the finished blanks together into the baking sheet, leaving a space between the two blanks. When the blanks are too close to each other, they will easily stick when they ferment, only about 2 inches away.
32
Next, make a meal bag with red fruit filling, press the dough flat and wrap the filling. OK.
33
Then code into the disk to leave space.
34
Place the bread blank in a preheated 40-degree oven for final fermentation. Place a plate of boiling water on a baking sheet to maintain a certain temperature and humidity.
35
........
36
When the billet is fermented to one and a half times, take it out and coat it with egg liquid.
37
Sprinkle with a little sesame seeds and coarse granulated sugar.
38
Preheat the oven in advance, adjust the furnace temperature to 180 degrees and bake for 15 minutes.
39
Toast bread is baked at 165 degrees for 35 minutes and then taken out.
40
Make two baguettes with the remaining dough.
41
After the French stick blank is prepared and finally fermented, use a thin slice knife to evenly make several oblique cuts.
42
Then coat with egg liquid and bake.
43
The baguette is baked at 180 degrees for 15 minutes and then baked. At this point, the baking operation is all completed.
44
Dry the baked baguette until it has a little heat and cut it from the side with scissors. Add ham slices and cheese to make a sandwich. Because of its size, it is called the "baguette Big Mac".