Sesame seed cake daquan

Bread is a kind of food with rich nutrition, bulky tissue and easy digestion and absorption, which is deeply loved by consumers. In recent years, it has developed rapidly in urban and rural areas of China. This paper introduces several novel bread recipes and making methods for reference by bread producers.

1. Italian country bread

Formula: high-gluten flour1000g, salt 25g, dry yeast 30g, modifier15g, olive oil 30g and water 800g.

Production method: (1) Put all the raw materials into a dough mixer and stir slowly for 3 minutes, then stir quickly for 9 minutes to fully stir the gluten. (2) Put the mixed dough into a powder pan, ferment for 3 hours, then divide it into 600g dough, and continue to ferment 1 hour. (3) Remove the dry powder on the surface for decoration, and then bake at 200℃ for 40 minutes.

2. Jewish bread

Formula: high-gluten bread flour1000g, salt10g, water 500ml, that is, dry yeast10g, sugar 30g, improver10g, malt powder10g.

Production method: (1) Pour all ingredients into the dough mixer and stir at high speed 10 minute; (2) Divide the mixed dough into small doughs with the required weight (45-60g), knead and stand for15min; (3) Push a hole in the center of the small dough from top to bottom to make the dough round; (4) Put the round dough into a baking pan for final fermentation for 20 minutes (temperature 35℃, humidity 80%); (5) When the dough is fermented to 1 time, take it out and put it into boiling water. After watering both sides, take them out immediately, put them on a baking tray, and bake them at 200℃ for about 25 minutes. The ignition time is 200-65,438+080℃ and 65,438+050℃.

The formula of "Whole Wheat Judas Bread" is: 650g of high-gluten bread flour, 350g of whole wheat flour, 0/0g of salt/kloc, 500ml of water, i.e. dry yeast10g, 30g of sugar, 0/0g of improver10g of malt flour10g. The production method is the same as above.

"Onion sesame Judas bread" is made by adding a proper amount of fried onion shreds to the Jewish bread formula, passing through both sides in boiling water, sticking sesame seeds on it and baking. Other processes are the same as the making of Jewish bread.

"Bacon Jewish Bread" is a recipe with appropriate amount of smoked diced meat. Other techniques are the same as Jewish bread.

3. Golden corn bread

Formula: 5000g of bread flour, 0/400g of golden corn ready-mixed flour (made of corn flour, wheat germ and spices), 250g of fresh yeast, 3700g of water, 45g of bread softening improver, 0/30g of margarine/kloc, 0/5g of salt and hazelnut.

Production method: (1) Stir all the above raw materials: 5 minutes slow and 3 minutes fast. After stirring, add all nuts and stir well; (2) fermenting at room temperature for about 20 minutes; (3) Divide the dough into 700g, knead it round and let it stand for10min; 4) kneading the dough, sticking white sesame seeds on the surface, and finally fermenting for 30-40 minutes at a temperature of 30-40 DEG C and a humidity of 70-80%; (5) Before baking, draw a pattern on the dough with a knife, put it in an oven at 250℃ and cool it to 220℃ with steam spray. Bake for 30-40 minutes.

4. Soybean bread

Formula: A:1000g of soybean ready-mixed powder and1250g of water. B: 4,000 grams of bread flour, 90 grams of salt, that is, 60 grams of instant yeast, 25 grams of improver, 2,200 grams of water and 2,250 grams of soaked soybean ready-mixed powder (A).

Preparation method: (1) Soak the soybean ready-mixed powder in Formula A in warm water for 1-2 hours, and the soybean ready-mixed powder is rich in crude fiber and plant protein. If you can't buy soybean ready-mixed powder locally, you can make it according to your own preferences. Bake and crush soybeans, bake wheat bran slightly, then add some rye flour and stir together. (2) All the raw materials in Formula B are mixed and stirred in a dough mixer. 5 minutes slow, 5 minutes fast, (3) put it on the watch case to wake up 10-20 minutes. (4) Cut the dough into 700 grams, knead it into dough, and wake it again 10-20 minutes. (5) Knead the spherical dough into a spindle shape, put the sticky surface at the bottom on a baking tray, turn it over when it reaches 3/4, and bake. Bake in the oven at 250℃ for 30-40 minutes.

5. Bread stuffed with bean paste

Formula: A: 2100g of high-gluten flour, namely 45g of fermented yeast, 20g of bread improver, 0/50g of sugar and 0/300mg of water. B 900g of high-gluten flour, 600g of sugar, 240g of eggs, 30g of salt and 0/50g of butter/kloc. C. red bean paste stuffing: 2500 grams of red beans, 2500 grams of sugar, a little salt and a proper amount of water.

Production process: (1) Put all the materials A into the tank, stir them together and ferment 1 hour. (2) Put the material B into the tank and stir it with the material A until it is smooth, then take it out and ferment it for 5 minutes, and make it into flour. (3) Making bean paste stuffing: Wash C red beans with water, add enough water to cook, add sugar to cook until thick, and add a little salt for later use. (4) Divide the dough into 50g flour, and each flour is wrapped with 30g bean paste. (5) Wake-up time: 20-30 minutes, wake-up temperature 35-40℃, relative humidity 80%. (6) Furnace temperature: 200℃, after coloring, the temperature is reduced to 180℃, and the baking time is 10- 15 minutes, which is golden yellow.

6.chocolate bread

Formula: A: Chocolate filling formula: 750g milk, 0/650g sugar, 0/90g Fuqiang powder, 375g starch, 265g cocoa powder, 0/00g butter and 0/650g water. B: The recipe and making method of sweet dough are the same as those of red bean bread.

Method of making: Method of making chocolate stuffing: (1) Heat milk, sugar and water to 80℃. (2) Add the sieved powder of wealth, starch, cocoa powder and white sugar, stir well, boil with strong fire, add butter and let it cool for later use.

B: Bread making method: (1) Divide the sweet dough into 50g flour-separating agent and wrap 30-50g stuffing. (2) put into a proofing box, proofing time is 30-40 minutes, temperature is 30-35 DEG C, and relative humidity is 80%. (3) After proofing, apply egg liquid and bake in an oven at 200℃ for 10 minute until it turns golden yellow.

7. Christmas bread

Formula: high-gluten flour1000g, milk 300g, dried yeast15g, salt15g, sugar160g, yogurt 200g, butter160g, 3 eggs and bread improver 4. The filling formula: 300g of instant custard powder, 0/000g of water/kloc-,0/50g of candied fruit/kloc-and 0/50g of cashew nuts/kloc-.

Production method: (1) Stir the ingredients in the formula together until the dough gluten is completely expanded, and the dough temperature is 28℃. (2) Basic fermentation for 20 minutes, division, rounding and relaxation 15 minutes. (3) Modeling: make a triangle, roll out the three corners, leaving a certain thickness in the middle, put the stuffing in the middle, wrap the stuffing with the rolled out three corners, and invert it into a triangle. (4) Wake up for 60 minutes at 35℃ and 75% relative humidity. (5) Wrap the egg liquid, cut several triangular small mouths and squeeze into various heat-resistant fruits. (6) Bake with 190℃ and 180 pills.

Preparation of stuffing: stir the instant glutinous rice flour and water evenly, then add the candied fruit and cashew nuts.

8.ham and cheese bread

Formula: a: bread flour1000g, jujube 30g, lard 30g, salt 20g, dry yeast 20g and water 730g. B. Filling formula: 300g of diced onion, 300g of diced ham, 50g of salad oil and 2g of fragrant leaves. Surface decoration: Mu Zarella cheese.

Method of making: (1) Heat a wok, add salad oil and diced onion, stir-fry fragrant leaves and diced ham, stir-fry for 2 minutes, then take out and cool. (2) After the mixed dough is fermented for 30 minutes, it is divided into three parts on average and fermented for another 30 minutes. (3) Shake out the dough, sandwich it in the middle and roll it out.

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treasured scrolls of calligraphy

580g anhydrous ghee

300 grams of powdered sugar

8 grams of salt

200 grams of eggs

20g milk powder

800 grams of low gluten flour.

Blood pressure10g

400g fruit bean paste

Technology:

1, ghee, powdered sugar and salt are mixed together until 80% of the hair.

2. Slowly add the eggs and mix well, then add the sieved powder and mix well.

3. Finally, mix with fruity bean paste to form a uniform dough.

4. Put it into the mold, put the red kidney beans in the Ming orchard on the surface and brush the egg yolk.

5. Bake in the oven.

Temperature: 190 degree fire/170 degree fire.

Ghana France

850 grams of high gluten flour

Low-gluten flour150g

Yeast10g

2 g improver

Salt16g

50 g sugar

580 grams of water

30 grams of cream

Sweet beans1000g

Technology:

1, flour, yeast, salt and other dry substances are stirred evenly, and water and cream are added to stir into a uniform dough. Then beat until the gluten swells.

2. Weigh out five doughs with100g for later use, add the remaining doughs into the sweet beans in the formula, and divide them into five equal parts after stirring evenly.

3. After intermediate fermentation for 30 minutes, set,100g white dough wraps honey bean dough and rolls it into olive shape.

4. Put it in the proofing room for fermentation for one hour.

5. After fermentation, cut the surface with a blade and sprinkle with gluten powder.

6. Bake in the oven.

Temperature: 220 degrees fire /200 degrees fire.