Do you know baking which kinds of pure handmade classic bread practice?

For those who have just learned to make bread, it's perfect to make some bread ~ bake 8 kinds of handmade classic basic bread, make a fragrant and soft bread, no chef's machine, no bread machine, handmade, every time I kneaded the dough, I felt that my hand was dislocated.

Hokkaido Toast Bread, you can slice the Hokkaido toast, wrap it in a plastic bag and put it in the refrigerator to freeze. The next time you eat it, fry it in a pan or use the oven for 150. ingredients:Milk (100g), light cream (80g), whole egg wash (35g), sugar (40g), salt (4.5g), milk powder (15g), high flour (270g), low flour (30g), yeast (5g).

Step one. Put all the ingredients into the bread machine in order.2. Start the four kneading programs and knead until it reaches the fully developed stage.3. Knead the dough and roll it out, then put it into the bread machine to ferment for 70 minutes.4. Ferment it until it is 2-2.5 times of its original size.5. Divide the fermented dough into 6 equal portions, exhaust it and roll it out, and then cover it with plastic wrap to loosen it up for 15 minutes.6. Roll out the loosened dough into an oval shape.7. Cover with plastic wrap and relax for 15 minutes.8. Knead the loose dough repeatedly, row into a toast box and place in the oven for the second fermentation.9. Ferment until 8 minutes full, cover and preheat the oven to 180 degrees Celsius, second layer, 30-35 minutes.

Eurobuns are a healthy staple. It's the most basic of all omlettes. Compared to Aauto Quicker, it has very simple ingredients and requires no kneading. Use 300g of high gluten flour, 120-150g of water, 5g of salt, 3g of yeast and a small amount of flour (for the top).

Step one. Pour all the water into a large non-stainless steel container and microwave for about 20-30 seconds. The temperature is not too hot. Stir in the yeast. Let sit for 10 minutes to stimulate the yeast activity.2. Add more than half of the flour and stir vigorously in the same direction with a spatula or large spoon until the batter has some degree of gluten.3. Then add the salt and the rest of the flour and knead to form a smooth, elastic dough.4. Place in a warm, humid place and let rise for 50 minutes, until doubled in size. After fermentation, knead the dough into a ball with a smooth surface. 5. Sprinkle a layer of flour in the bread fermentation wicker basket, put it into the dough, and let it ferment again for 1 hour. 6. Preheat the oven to 220 degrees Celsius, pour the bread in the wicker basket into the baking pan, sift a thin layer of flour on the surface with a flour sifter, and use a sharp blade to make a cross on the surface (don't go too deep). 7. Bake in the oven at 200 degrees Celsius for 20~30 minutes. 8.

Caterpillar Bread Ingredients (Bread) 250g of high flour, 50g of sugar, 3g of yeast, 2g of salt, 10g of milk powder, 20g of egg wash, 145g of water, 20g of butter (shortening), 38g of high flour, 55g of egg wash, 38g of butter. Relax at room temperature for 15 minutes.

In the first step, take one and roll it into a rectangle.2. Flatten the bottom edge and roll it into a tube.3. Squeeze the closed part and roll it evenly.4. Put it on a baking sheet and make six pieces in order. Final fermentation until double in size. 5. Brush with egg wash and squeeze puff pastry batter (Put salad oil, butter and water in a small saucepan and heat until boiling. Add high flour and stir well. After cooling, add the egg mixture in batches, stir to form a paste and place in a laminating bag). 6. Preheat the oven to 180 degrees, heat the middle layer up and down, high heat for 15 minutes.