Recipes tagged "Active dry yeast"
10 recipes found
-
DIY spicy buns
Zhou Hei Ya can be spicy and sweet, so why can’t bread? So I made a bold attempt and made a DIY bun that is spicy on the outside and sweet and sour on the inside. It will definitely take your taste buds on a new journey!
Baking Active dry yeast -
Oil-free version of hand-pulled bread
This oil-free version of hand-pulled bread is very suitable for the elderly and children. It saves time and effort, does not require butter, and tastes as soft and milky as the Chinese version. The process is also very simple. There is no need to knead the dough. It is done in one go. It just takes a little longer to ferment at the end. It is very suitable for baking beginners. I've made it twice in the past few days and both times were delicious. Recommended to everyone now!
Baking Active dry yeast -
Vegetable salad colorful bread
Vegetable bread is very simple, you can mix it with whatever you like. Meat, fruit, jam, play with it.
Baking Active dry yeast -
Lemon Cross-cut Buns
This Lemon Cross Rib Bun is a recipe from Mr. Abalone and is very easy to use. My bread machine is ACA-P10B and my oven is Changdi CK-10B. I bought them more than ten years ago. They are fine for making ordinary snacks, but because they are small, they do not heat evenly.
Baking children -
Blueberry Cranberry Flaxseed Bread by: Blueberry Food Staff Writer of Pulan Hi-tech
For health reasons, various soft European breads are popular online recently. In fact, I prefer real European bread, which has four simple ingredients - flour, water, salt and yeast. However, occasionally adding some dried fruits, nuts or seeds is also a good choice. In short, healthy staple bread is almost oil-free and sugar-free thick bread... This bread with blueberries, dried cranberries and flaxseeds looks rough, but is fragrant when you eat it~~~ The dried blueberries are directly dried from Lijiang blueberries produced by Pulan Hi-Tech, with no sugar or additives; the whole wheat flour is authentic farm-ground whole wheat flour.
Baking children -
Dried blueberry multigrain scone (yeast version)
Scone is a Western snack between bread and cake. It is the protagonist of British afternoon tea and a frequent guest on the breakfast table. Scones can be made either sweet or salty. The most traditional scones are usually triangular in shape and use oats as the main raw material. My preference is the scones mixed with grains and dried fruits; dried blueberries dried by myself without any added sugar. The pure dried fruit retains the aroma and original taste of blueberries, plus a handful of homemade candied orange zest~~~, which is soft and fragrant...
Baking children -
Non-fried spicy crispy twists
When you take a bite, it is crunchy, salty and slightly sweet. After swallowing, you can slowly feel the spiciness. . . This simply satisfies all our snack needs, and it is non-fried. This spicy and crispy twist is completely worthy of the title of a healthy and delicious snack!
Baking Active dry yeast -
Taro Buns
Learn how to cook Taro Buns with Staple food and Home cooking.
Staple food Home cooking -
Pumpkin Whole Wheat Steamed Bun·Simple Bread Machine Version
My baby loves to eat steamed buns, but I was afraid that he would get tired of eating white steamed buns, so I started making some pumpkin steamed buns~ My baby loves to eat them very much~ According to the "Compendium of Materia Medica", pumpkin has properties in the stomach and liver, and enters the spleen and stomach meridians. It has the functions of replenishing qi, reducing inflammation and relieving pain, resolving phlegm and pus, detoxifying and killing insects, regenerating liver qi, and benefiting liver blood. Long-term consumption of pumpkin can help replenish vital energy, lower blood lipids and blood sugar, clear away heat and detoxify, protect gastric mucosa, and help digestion. Its efficacy is mainly suitable for spleen weakness, malnutrition, lung abscess, water and fire burns.
Staple food Home cooking -
Lazy version-no-knead small oven quick bread
I just played with the steamer version of pudding a few days ago, and today I’m going to try the oven version of making cakes. Kneading out the bread network in a short period of time requires some skills. Kneading the dough is a laborious task. Cleaning up the panel, hands sticky with flour. . . A few days ago I saw "Easy Bread Making at Home in 5 Minutes". Good news for lazy people. There is no need to knead the dough, just mix the ingredients, fully ferment, refrigerate, shape, rise again, and put in the oven. Even plastic surgery is troublesome for me. In fact, this recipe is troublesome in shaping, because the flour is relatively sticky. Requires lots of hand powder. So, simply use the cake mold to ferment directly, and bake it directly without shaping it after rising. The 20L oven can also bake bread. Two key points: first, you need to understand the actual temperature of the oven, not the set temperature. Second, you can use tin foil or a baking sheet to block the fire. Block the fire. You can also just turn off the heat in the last few minutes. European buns should be crispy on the outside and soft on the inside. Full fermentation changes the flavor of the noodles. The temperature for baking European buns is relatively high, so you need to create enough steam at the beginning to prevent the skin from drying out too quickly and becoming hard, and the bread cannot expand. The way to create steam is to place a baking pan on the lower level and put water in it. Then during the baking process, for the first 15 minutes, use a spray bottle to spray water on the four walls of the oven at intervals. Take out the baking sheet after 15 minutes. No need to spray water. The original recipe is: All-purpose flour: 6.5 cups (140g per cup) Water: 3 cups (240ml per cup) Active dry yeast: 1.5tbsp Salt: 1.5tbsp However, I read some posts saying that adding salt in this ratio will make it salty. So, I reduced the salt to: 0.5tbsp. In addition, I also added 0.5tbsp of sugar to help the yeast grow at the beginning. The mold is small, so of course it is impossible to use 6.5 cups of flour. According to the proportion, the actual materials I used are written in the recipe. There are many uncertain factors in baking. Even the same recipe, the same temperature, and the same time may not necessarily have the same effect. So, just for reference.
Baking Active dry yeast