面包食谱 on Windows Pc

Bread Recipes App, Fun bread new tricks!
Delicious bread recipes here, the exact proportion of ingredients, detailed manufacturing steps, making intimate tips, you can make it easy to complete.

1, steps in detail: the use of ultra-detailed tools needed to produce the steps shown, so you baked into the world of zero failures.
2, the entry of common sense: an introduction to practical baking, including food presentation, purchase, preservation methods and other premium content.
3, a key collection: discover and collections like West Point, wanted to do when you can see the favorites.

[Honey buns]
material:
260 g high powder, low powder 115 g, 55 g of honey, 4 g of yeast, 35 g of sugar, 4 g salt, 150 g of milk, 65 g of egg, 25 g of butter, 1 teaspoon of honey, 1 teaspoon of olive oil, water, 1 teaspoon
practice:
1. yeast, milk, egg, sugar, salt and honey mixed uniformly, and poured into high powder cake flour, knead dough is smooth, softened butter added, continuing to knead gluten extension. Rupen foundation received a round of fermentation to twice as large, Chuoru with your fingers, do not rebound quickly, not depression.
2. Remove the dough, the exhaust gas, is divided into 10, spheronization, intermediate fermentation 15 minutes.
3. Take a dough, rub strips, flat press, respectively starting from the intermediate two roll open roll thin, bottom mash.
4. The top-down rolling, pinching shut, all from the middle into two, spaced downwardly into the cut brush in the oil pan.
5. The last time the fermentation to twice as large.
6. honey, olive oil and water to reconcile even honey water.
7.170 degrees, the color Kaozhi, a chance to brush honey water, then baked until evenly colored, about 15 minutes.


Ingredients
250 g high gluten flour, 35 g of butter, 2 grams of salt, 4 g of yeast, 110 ml of milk, 40 grams of sugar, 1 egg
Accessories:
Coconut 50 g, 15 g of butter, 1 egg yolk, 10 g of sugar,
practice:
1. Materials: high-gluten flour 250 g, 35 g of butter, 2 grams of salt, 4 g of yeast, 110 ml of milk, 40 grams of sugar, 1 egg
2. In addition to the dough material (butter) into the outer barrel bread, dough and check the surface for 20 minutes to reach the degree of extension, this time you can add the butter
3. Add the softened butter 35 g, and the surface again for 20 minutes and the dough is smooth and elastic
4. kneading to the expanded state, the film can be pulled out to a large
5. Turn function once fermented yogurt
6. coconut filling: 15 g butter, egg yolk and 1 to 10 grams of sugar coconut filling reconcile
7. Remove the dough is then divided into eight parts (weight about 60 g per dough), and then rounded, covered and let rest for 15 minutes
8. The dough is then removed, crushed coconut wrapped fillings
9. The tongue-like growth rolling with a rolling pin, a knife on the surface Jidao
10. The twisted into a twist shape
11. Article twist circular end to end, end to end and the interleave processing. Note that the tail must be placed under compression
12. sent a warm place to 2 times the size, brush the surface of the egg
13. The oven 180 degrees, 15 minutes to fire the upper and lower middle surface of the colored, kneaded bread rebound quickly to both sides

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