How to make soft bread

240g of high gluten flour, 60g of low gluten flour, about 120g of water, 30g of butter, 7g of yeast, 20g of granulated sugar, 5g of salt, 50g of egg, 210g of shortening

Making Steps

1. Put the yeast into a container, add 1 to 2 tablespoons of warm water and mix well;

2. Put the egg into another container and beat it, add water, sugar and salt while mixing. Add the water, sugar and salt while mixing until the sugar is completely dissolved;

3. Add the high flour, low flour and yeast water and mix to form a dough;

4. Transfer to the workbench and add the cream and mix well;

5. Knead back and forth with your hands, until it becomes a little bit strong;

6. When finished, put the dough into the fermenter and let it rest for 20 minutes in 22-25 degree Celsius environment. (For the first fermentation, I boil a little water in a pot until it bubbles slightly, turn off the heat, then put a rack on top, put the container with the dough on it, cover it, and it will rise for about 20 minutes);

7. Wrap the dough in plastic wrap and put it in the freezer for about 1 to 4 hours;

8. Take it out of the freezer and let the dough return to the warmth. rolled out into a 2cm thick rectangle;

9. and then down is stacked quilt, total *** folded three times, stacked and refrigerated for 15 to 20 minutes, the last time 30 minutes, and then take it out and rolled out into a square piece of dough, and then according to their own want to modeling, modeling is complete for the second fermentation, the weather is already very hot, so I put it in the room temperature for about 40 minutes on it;

9.

10. After the second fermentation is completed, brush the egg sauce on the sheet (not on the cut), bake at 200 degrees Celsius (preheated) for 18-20 minutes;

11. On the modeling of the yellow peach bread: First, open out a 12cm x 12cm piece of a square piece of bread, the middle of the paint a little bit of egg sauce, and then the four corners of the four corners of the folded in, pinch it tightly, then the second fermentation is completed. After the fermentation, squeeze the custard sauce in the center, then put the slices of yellow peaches (this can be freely varied, you can put meat floss, other fruits, etc.).

2 slices of wholemeal bread, 1 tbsp of salsa, a few slices of salad leaves, 50g of sliced cheese, 1/3 of a cucumber, salt

How to do it

1. Spread the slices of bread with the salsa. Spread the cleaned salad leaves and cheese on the bread.

2. Next, cut off several thin slices of cucumber and arrange them on the cheese. Cut the remaining cucumber into thick slices, sprinkle with salt and pepper, and spread them around the edge of the plate and next to the bread.

Ingredients: 200g high flour, 20g egg wash, 30g honey, 2g salt, 2g yeast, 110g milk, 20g butter.

Practice

1. Knead all the ingredients (except butter) into a dough, I use a bread machine and the dough program, 15 minutes after the addition of butter, the dough will be kneaded until the gluten membrane after the basic fermentation.

2. When the dough has reached 2.5 times its original size, divide it into four equal portions and let it rest for 15 minutes.

3. Roll out the dough into an oval shape and flatten the bottom edge. Roll into an olive shape and place on a baking sheet to final rise until doubled in size.

4. Brush the top with honey water (the ratio of honey to water is 1:1).

5. Preheat the oven at 160 degrees Celsius and bake for about 20 minutes on the bottom shelf.