Recipes tagged "Yumi"
3 recipes found
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High fiber cheese bread
High fiber cheese, rye flour accounts for half, just the type I like. If you don’t have pineapple in sugar water, just use raisins instead. In fact, I really want to use mango puree, and there is a big pot frozen in the refrigerator. I was thinking that the mango puree was too thin and easy to flow, and whether it would affect the dough if it was not easy to roll, or it would have to be heated to dry out the moisture like a pineapple in sugar water, but I finally gave up this idea. How to save trouble, the raisins do not need to be soaked in wine or anything else, they can be directly rolled into the dough together with the cheese. The dark dough rolled with nut flakes looks really pleasing to the eye. The nuts, which have grown up, been roasted, and have been slightly distanced during the expansion, still look so close. . . .
Baking children -
Yamagata White Toast
White bread version 1 of "The Apprentice Baker". After baking version 2 into a square toast, I decided to bake version 1 into a mountain-shaped toast with three peaks. A lot of its flavor comes from other ingredients rather than the flour itself. Although it can also be made using the sponge starter method (such as version 3), the amount of yeast and nutritional additions prove that this is a quick-rising dough, and its flavor mainly comes from the added nutrients rather than the fermentation process. So whether you use the direct or indirect method, it's one of the easiest breads to make. Moreover, it tastes great and is very versatile. Version 1 is especially suitable for making soft meal buns, hot dog buns or hamburger buns. Version 1 has 30 grams more flour than version 2. I patiently let it grow until it popped out of the toast box, and I kept wondering if it could grow a little taller. . . I didn't dare to push it hard, it felt like it was almost in the furnace. It's growing really well. Looking at it in the oven, I'm always worried that it will touch the baking tube. They are also very careful when they come out of the oven, lest they accidentally create a hole that cannot be repaired. I took it out of the mold and put it into a sleeping position, but I didn't know how to lift it up, so I simply let it sleep until it cooled down, then stood up and walked around. . . .
Baking children -
Armenian shortbread
"The Apprentice Baker" was interrupted for a long time, and I didn't know where to continue it for a while, or should I just put it away for a while? It's best not to put it down. Sometimes, in fact, many times, once you put it down, you can never pick it up again. Armenian shortbread, this flatbread was originally planned but had to be discontinued. Just start over from here. This is a simple recipe that produces Armenian shortbread that’s great for company meals and a favorite with the kids. Although Armenian shortbread is often referred to as American flatbread, it also has Iranian ‘ancestry’ and is now eaten by people around the world. It is very similar to other Middle Eastern and North African flatbreads, which go by various names, such as mankush or manash (Lebanon), barbari (Iran), kubiz or kuz (Arab countries), ash (Egypt), kester and myra (Tunisia), pat or pita (Turkey) and paidaha (Armenia). The main difference is the thickness of the dough, or the oven in which it's baked (or what it's baked in, as many flatbreads are baked in a stone or hot baking pan with a protruding surface). Some breads are pocket-like, like pita bread, and some are thicker and require dipping in spicy sauce, like Ethiopian and Eritrean injera. Armenian shortbread is one of the most popular varieties of these flatbreads, and the key to making it crispy is to roll out the dough paper-thin. You can cut the dough into chunks before baking, or break the shortbread into pieces after baking, which look great in the basket. It’s better to cut it into pieces before baking. Although the naturally formed irregular edges look more attractive, what if it breaks into pieces? Sure enough, it is a shortbread, crunchy and crispy. It's very fragrant, the chili pepper is a bit spicy, and the caraway seeds have an aromatic feel. . . .
Baking children