Recipes tagged "Low sugar yeast"

9 recipes found

Whole wheat toast

Learn how to cook Whole wheat toast with Baking and Bread flour.

Baking Bread flour
【Baguette】——The first attempt that requires continued efforts

To be honest, I wasn’t really interested in baguettes at first, because when I saw them in the supermarket, they were all long and looked like they could kill people. They felt very hard and I probably wouldn’t like the taste. . . This time, it was my first time to try it. For this reason, I checked the expert's blog and learned that the baguette dough should not be stirred too much. You can use soaking and folding to help the dough develop gluten. I tried it and the effect was pretty good. However, it may be because my entire time period was too long, which caused the activity of the yeast to decrease later, so the baking effect was not good enough. The cut surface of a normal baguette should be nearly round, with large and evenly distributed holes inside. The shape of mine is obviously not full enough, indicating that the final fermentation is not strong enough. However, there are still some large holes in the cross section, indicating that the overall operation direction is correct. Next time, the yeast activity needs to be considered to shorten the time. In the end, it tasted pretty good, not at all the tasteless feeling I imagined. Because the fermentation time is long, the aroma of the wheat itself is fully stimulated, and the formula contains more salt than ordinary bread, so when you eat it, it has a light salty wheat aroma and a great aftertaste. . . Ingredients: Starter: 100g high-gluten flour, 2g salt, 1g low-sugar yeast, 75g water. Main dough: 100g high-gluten flour, 100g medium-gluten flour, 5g salt, 2g low-sugar yeast, 130g water

Baking children
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
【Country Cranberry Bread】——European buns can also be soft and soft

I have actually made a lot of bread, but I have never dared to try European bread. My initial impression of European buns is that they are either thick-skinned and hard, like a brick that can hit someone to death; or they are high in oil and sugar, making me feel guilty when I look at them. . . Of course, these were my first thoughts after seeing the pictures. . . Later, I made Christmas bread Stollen and Pandolo, which tasted good, although the calories were still a bit high. . . However, in other words, my impression of Oubao has also changed. The recipe I tried this time was still based on Sister Liberty's new book, and her country bread was slightly modified. Ingredients: Liquid: 113g high-gluten flour, 1/4 tsp low-sugar yeast (0.75g), 113g water. Main dough: 188g high-gluten flour, 75g whole wheat flour, 1 tsp low-sugar yeast (3g), 7g salt, 139g water, 17g butter, 75g wine-soaked cranberries

Baking children
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
Low-sugar soy milk snack packs

I made half a cup of soy milk for breakfast, so I made a plate of refreshing small meal buns with the peanut butter given by Xixi. I really like it. As expected, bread still tastes like bread to me~~

Baking old man
Cocoa crispy snack bag

This small meal bag with brown sugar and cocoa powder is baked with high-temperature steam, so the outer surface of the bread is slightly crispy, but the inside is very soft and rich in flavor. The pattern of sifted flour on the surface adds a unique temperament to the small meal bag. In fact, my favorite is the pattern set off by the coriander leaves. Unfortunately, it is difficult to take pictures after taking out the oven at night, so I put it directly into the fresh-keeping bag. When I took the photo the next day, I found that the pattern had been blurred by the bag. I felt so sad at work. I will try it later. If you can't finish it on the first morning, keep it sealed in a fresh-keeping bag. The next morning, add sausage, cheese, and fresh vegetables. Squeeze on American mustard. Immediately turn it into a gorgeous hamburger. It's delicious

Baking children
Avocado bagel

I can’t get enough of avocados lately. Bagels are low in fat, low in cholesterol, and low in fermentation. The biggest feature is that the formed dough is lightly cooked in boiling water before baking. After this step, the bagels develop a special toughness and flavor. Add avocado puree to the basic bagel and take a bite. The aftertaste is filled with the unique aroma of avocado and the texture is very chewy.

Baking old man
Beer European Bun

A beer bag that is synonymous with health, low-fat, weight loss, sugar-free...all kinds of synonyms. This is a European bread made with beer starter, a simple bread full of hop aroma. It has a rustic flavor, a simple and mellow rich lactic acid fermentation, slightly sour taste, a slight bitter taste of beer, mixed with chewy and crispy European bread skin, a unique kind of European bread. Those who like this kind of European buns will love the simple and natural taste, and those who don’t like it will find it super unpleasant... Friends who want to try it, are you ready? Let’s start with the light rain ~ This recipe is about 500g beer buns / two.

Baking Breakfast