Some netizens said that making bread requires several fermentations, which is too troublesome and complicated! It doesn't feel easy to do. In fact, there is no need to worry about it. There are many ways to make bread, but the simple ones still account for the majority. Otherwise, foreigners won't have to eat at home, hehe!
For example, many famous French breads are very simple to make, mainly because the raw materials are simple and the methods are simple. If you go to a French family or village to have a look, it will be even simpler. When making bread, you don't need to put oil or sugar or even milk. They still make it, and it tastes great! I have seen this with my own eyes, and I have made this kind of bread myself. It feels really good!
I browsed the website two days ago and saw that some netizens used 500 grams of flour and added 80 grams of butter. I don't know where I learned this recipe! Firstly, it is too extravagant, and secondly, it is too unhealthy. Whether you eat it yourself or your family, it is not good for your body. Think about it, one pound of bread contains 80 grams of oil, and one or two pieces of bread also contains 8 grams of oil. After two slices of bread, haha! The calories for this day have long exceeded, and over time, isn't it killing you? A few years have passed, and the three highs guarantee will be all taken care of. I advise you to take it easy! It is best not to copy this kind of recipe, let alone popularize it. I regret making Danish bread. The oil is too big to eat! Health is the most important thing in life!
French bread
Recipe Recommendations
- high-gluten flour 700 grams
- eggs 一枚50 grams
- qingshui 400 grams
- raisins 80 grams
- maltose 3 grams
- sugar 10 grams
- salt 10 grams
- active dry yeast 5 grams
- rum 20 grams
- Mushroom ham 80 grams
- Mozzarella shredded cheese 50 grams
- French cheese 2 tablets
- milk fragrance
- baking
- several hours
- ordinary
Steps for French bread
1
Dough: (1) 700 grams of high-gluten flour, 50 grams of an egg, 3 grams of maltose, 10 grams of granulated sugar, 10 grams of salt, 5 grams of active dry yeast, and 400 grams of water;(2) Divide 30% of the dough, add 20 grams of light flavor and 20 grams of fine granulated sugar.
2
Ingredients: 80 grams of raisins, 20 grams of rum, 80 grams of mushroom ham, 2 slices of French cheese, 50 grams of mozzarella hand-shredded cheese.
3
Operating tools: rubber scrapers, rolling pins, scissors, gutter knives (shaving blades).
4
The basic dough is also combined with the old method. First mix dry powders such as flour, yeast, salt and other ingredients well.
5
Add eggs, maltose, and water to make dough.
6
Place the dough on the chopping board and knead it evenly to give strength, remove one-third of the dough for later use.
7
Knead the remaining dough and place it back into the basin.
8
Cover the basin with plastic wrap for insulation and fermentation.
9
The temperature is 28 and the humidity is 75 to 80.
10
Check the fermented dough after an hour.
11
Use your fingertips to try not to rebound.
12
Divide two-thirds of the leavened dough into ten portions, relax for 10 minutes to shape.
13
Make the "mushroom bun" first, pull one-fifth of the dough from the small dough, dough the rest into a ball, and press the small pieces of dough that have been pulled into pieces and stick them on the surface of the dough.
14
Press the pulled small piece of dough into a piece and stick it to the surface of the dough, and press with your fingertips.
15
Place on baking sheet.
16
To make "Locus", first roll the dough into slices with a rolling pin and fold it back, left and right twice.
17
Press into a rectangle，Place on baking sheet.
18
To make "cheese fragrance", roll the dough into an oval shape with a rolling pin, and place soft cheese in three-quarters of the place.
19
Then roll the dough sheet from top to bottom and roll it into an olive shape，Place on baking sheet.do“French won”，Rub the dough a little and round，Place on baking sheet.Put the four blanks in preheating32度的烤箱内do最后发酵。Put the baking sheet on the middle rack，Place an iron plate of boiling water on the grill below，allowing it to maintain a certain temperature and humidity，time is about40minutes～1hours。
20
Start preparing the slightly sweeter bread during the fermentation of the blank. Add 20 grams of light cream and 20 grams of fine sugar to one-third of the dough cut when the dough is closed in the front section, then rub it evenly repeatedly, and then roll it out with a rolling pin. Roll it into a dough sheet, and put black dough soaked in rum in advance on the dough sheet.
21
Press and fold with your hand.
22
Wrap the black grapes and fold them multiple times using repeated folding methods to spread the grapes evenly into the dough.
23
...........
24
Then rub it into a circle and start basic fermentation.
25
After completing this process, the final fermentation of the bread blanks prepared in the previous stage has basically been completed. Take out the fermented blanks from the oven, use a spray can to spray a little warm boiled water on the surface of the blanks, and then start to use a gutter knife to do secondary shaping on the blanks. The French circle is cut into a cross with a depth of 3 cm, the Rosdick diagonal knife is 3 cm deep, and the cheese line is 5 cm deep, and the mushroom bag is left intact.
26
Bake with heat at 200 degrees up and down for 20 minutes until the color is even and then baked. There is no need to apply egg liquid to this type of French bread. After baking for 15 minutes, quickly remove the baking sheet, spray with warm water once, and then continue to bake until it is evenly colored and cooked.
27
The above is the finished product after roasting. I ate half of it, haha! The skin is crispy and slightly salty, and it feels good.
28
Since it cannot be roasted in one batch, this is the finished product of the second batch, cheese flavor.
29
Paris smells good.
30
After doing this, the basic fermentation of sweet bread has been basically completed. Start processing the "grape bun", divide the dough with black dough into four portions, round it, and place it in the oven for final fermentation. Cut the blank of the "grape bag" into a cross cut, and the depth should be one-third of the blank.
31
.......
32
Raise the oven temperature to 180 degrees and bake for 18 minutes.
33
Grape bag.
34
After finishing the grape bun, there is still the remaining piece of dough. Divide it into two pieces to make the final "cheese and ham pocket bun". First, use a rolling pin to roll the divided piece of dough into an oval dough sheet, and place a piece of cheese on one end of the dough sheet.
35
Spread six slices of mushroom ham on the cheese slices.
36
Place shredded half of mozzarella cheese on the ham slices.
37
Then fold the lower half of the dough sheet in half, cover it with the stuffing, and cut the periphery neatly with a roller knife to form a square shape. Rub the cut dough strips into thin strips with your hands, place the thin noodles on the pocket in a grid shape, turn the edges and press firmly, gently press each noodle with your hand, press gently, and finally, the noodles will automatically expand and stick firmly after fermentation.
38
Finally, after fermentation, poke a few small holes in the blank with a toothpick.
39
Then bake, turn the heat to 200 degrees, bake for 20 minutes, spray fog water once for 15 minutes, and continue to bake for the last 5 minutes, which is similar to my previous diary. At this point, all operations are complete.