Recipes tagged "Main dough"
10 recipes found
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Old-fashioned bread
Learn how to cook Old-fashioned bread with Baking and Breakfast.
Baking Breakfast -
Cheese and vegetable sausage buns
This is a non-vegetarian bread, which is definitely a filling breakfast for those who love meat. The bread is wrapped with sausages, covered with mozzarella cheese, and garnished with corn and green beans. This combination of meat and vegetables is healthy, nutritious and delicious. If you are tired of sweet bread tubes, it is good to change your taste and eat this salty bread occasionally~~
Baking 90℃ hot water -
Frog Choir Bun
Make this adorable Frog Choir Bun. The frogs opened their sleepy eyes, yawned, walked out of their nests, lined up in a fairly neat line, and sang songs that were not neat. They are so cute and adorable!
Baking Baking powder -
Scallion rolls
My mother is over seventy this year. As a true northerner, she is particularly famous among the neighbors for her two crafts, one is needlework and the other is making pasta. However, I am getting older and have presbyopia, so I seldom use needlework now. I have always loved making pasta, and regard kneading and rolling noodles as a kind of exercise. I grew up eating all kinds of pasta made by my mother, from pancakes, spring pancakes, scallion pancakes, steamed buns and dumplings, steamed buns and flower rolls, to hand-rolled noodles, pimple soup, twists and sesame leaves, etc. Each dish is an unforgettable delicacy and has its own unique cooking tips. Take the scallion rolls, one of my favorites, for example. There are all kinds of fancy ways on the Internet, but they all focus only on how to make a beautiful appearance, but ignore the most important aspect of seasoning. In my mother's words, if only green onions and oil are added to the Hanamaki, it will be tasteless and tasteless when chewed. It will be as greasy as a steamed bun with oil on it. So how to make home-made scallion oil rolls that are salty and delicious, with both onion and pepper aromas, and become more and more fragrant the more you chew them? My mother taught me how to make it for my daughter. My children also like this taste very much. Every time it comes out of the pot, they rush to eat it. While being burned, they can’t wait to tear it into their mouths and stuff it into their mouths. It’s very funny. Let me tell you how to do it next.
Staple food Pasta -
High fiber cheese-Depu Baking Laboratory
The fluffy multigrain dough is wrapped in fragrant cream cheese and sweet and sour pineapple filling, so delicious! ! This recipe was adapted from the original Mai Shanshan master chef Lin Yuwei, adding old noodles as the secret to keeping it soft and moist.
Baking Bread flour -
Vegetable Bacon Cheese Bread
I bought a big bag of bacon and ate it several times. I still have some, so I will use it to make bread and mix it with some diced vegetables to enrich the taste of the bread.
Baking children -
Super soft medium ~ light butter roll
I made cake rolls for my children and left over half a bottle of whipped cream, so I consumed them with butter toast, butter rolls, and cream soup. The medium-sized butter rolls with whipped cream have a full milky texture, soft and delicate texture, and are very delicious!
Baking Butter -
Depp Baking Lab—Panini Bread
When you wake up in the morning, the first thing that comforts you may not be the sunshine and the chirping of birds, but the tempting smell of breakfast. After a night of combing the stomach and intestines, what is most needed at this moment is delicious food. As a traditional Italian sandwich, Panini is famous for its unique craftsmanship and taste, and its most attractive feature is that it is healthy and nutritious without burden. Production time: 120min, difficulty 4 stars, number of people 5, suitable for the crowd: suitable for all ages Oven settings: Depp F1 oven 3D hot air mode 175 degrees, preheating 8min, baking 15min
Baking Germ powder -
Brown sugar toast
The toast bread that everyone often eats is generally made of high-gluten flour, yeast, white sugar and other ingredients. But look at the toast I made today. The color is bright and attractive, and it is different from ordinary toast at first glance. This is toast bread made from brown sugar (called brown sugar in Taiwan). All natural ingredients are used in every kitchen, without any additives such as bread improvers. The whole is fluffy and soft, and does not shrink or collapse after cooling. The inner core is both elastic and soft. When you bite it, the fragrant brown sugar filling will flow out, leaving a fragrant fragrance on your lips and teeth. Although the recipe is a little complicated, the taste of the finished product is absolutely amazing, and it will not harden or turn back when stored at room temperature. Because this toast uses Polish seeds and Tang Zhong for kneading. Poolish is a kind of starter that originated in Poland. It is also called sponge starter, which is similar to what we understand as old dough (dough that has been fermented). It can delay the aging of bread and increase the flavor of bread. It is made by mixing equal parts water and flour, adding a small amount of dry yeast, and fermenting for 3-8 hours. Tang Zhong evolved from the direct method (direct baking after one fermentation). First mix part of the flour with water and heat it to gelatinize the starch. After it cools, add the remaining ingredients to knead and ferment. The advantage of Tang Zhong is that it increases the moisture content of the dough, makes the bread softer, slows down the process of drying and hardening, and extends the shelf life. Next, follow me to see how to make this delicious brown sugar toast. The marked ingredients can be used to make 2 loaves, and the mold used is the Xuechu 450g non-stick toast box.
Baking Breakfast -
Red bean toast
I recently used Jinshan Japanese toast powder to make toast, and it feels super good. Just add the ingredients according to the recipe, and knead the dough according to the dough mixing requirements. The dough will come out when the dough should come out and rise when it should rise. It is very worry-free. Jinshan Japanese bread flour is made from 100% high-quality imported wheat and is suitable for making soft toast and various Japanese breads. The protein content is as high as 13.7 grams per 100 grams of flour. The finished product tastes so good that you will not want any other toast after eating it. Don’t be afraid of trouble. In fact, it’s really not troublesome. You’ll know after you do it once. Recipe: Chinese dough: 182g Jinshan Japanese toast powder, 110g milk, 2.5g dry yeast. Tangzhong dough: 30g Jinshan Japanese toast powder, 3g sugar, 0.3g salt, 30g hot water. Main dough: 52g Jinshan Japanese toast powder, 52g tangzhong, 21g fine sugar, 4g salt, 36g milk, 21g butter.
Baking Chinese dough