Production and Formula Proportion of Brown Sugar Bread

material

300g of high-gluten flour, fermented grains 150ml, eggs 30g, brown sugar powder 30g, salt 1/4t, milk powder 1 spoon, dry yeast 1t and unsalted butter 30g.

working methods

1. My DIY wine is mashed with dregs and refrigerated in the refrigerator.

2. 300g of high-gluten flour, fermented grains 150ml, eggs 30g, brown sugar powder 30g, salt 1/4t, milk powder 1 spoon, dry yeast 1t and unsalted butter 30g.

3, let stand for about 70 minutes until the dough is 2-3 times, and it will not rebound when pressed by hand.

4. Vent the dough, round it, and then cover it with plastic wrap for proofing 15 minutes.

5. Roll out the dough, turn it over, roll it into a tube, and continue stirring 15 minutes.

6. Roll out again, turn over and roll up.

7. Put the rolled dough into the toast mold for final proofing.

After 8.40 minutes, spread the dough until the toast mold is nine minutes full, and brush the surface with egg liquid.

9. Preheat the oven to180 C and bake for about 45 minutes.

skill

After the surface is colored, it needs to be covered with tin foil to continue baking.

Brown sugar bread practice 2,

material

2 bananas, common flour 170g, brown sugar 170g, 60ml vegetable oil, 2 eggs, 0/2 tsp baking powder12 tsp baking soda12 tsp salt12 tsp cinnamon powder.

working methods

1. Prepare the required ingredients. If brown sugar has particles, please crush it.

2. Peel the banana and put it in a fresh-keeping bag.

First crush it with a rolling pin.

4. Then press it repeatedly and grind it into mud.

Pour into a large bowl.

6. If it doesn't feel too broken, you can put a plastic wrap on the rolling pin and continue to smash it.

7. Chop dried cherries with a knife

8. Put in a banana bowl, add brown sugar and egg vegetable oil and mix well.

9. Mix flour+baking powder+baking soda+salt+cinnamon powder evenly, but sift into the banana brown sugar mixture.

10. Cut and mix until there is no dry powder.

1 1. A layer of copy paper is laid in the mold to facilitate demoulding.

12. Pour in the cake paste, shake it a few times, put it in the preheated oven 170 degrees, and put it in the middle layer 1 hour. Before taking out the oven, insert a toothpick without sticking, and then take out the oven.

Practice 3, brown sugar and red jujube bread

material

Bread material: (9 portions)

270g of bread flour, water 150g, 35g of brown sugar, 20g of white sugar, 20g of eggs, 3g of yeast powder, 2g of salt, 20g of butter, 20g of jujube meat and 20g of walnut kernel.

working methods

1. Put 150g water and brown sugar into a bowl 10 minutes in advance and stir until the brown sugar is dissolved.

2. Put the soaked brown sugar water, bread flour, white sugar, eggs and salt into a small mixing basin.

3. Sprinkle yeast powder on the surface and fix the small pot on the chef's machine.

4. Turn on "1 gear" for stirring 1 min, and the machine will automatically turn to "2nd gear" for stirring for 2-3 minutes. Turn to "third gear" and stir for 6 minutes, then pull up the dough and pull up a thick film.

5. Add butter softened at room temperature. Start "1 gear" stirring 1 min, and the machine will automatically turn to "2 gear" to stir for 3 minutes.

6. Cut the red jujube meat into strips with scissors.

7. Cut the red dates and walnuts into pieces (as big as soybeans).

8. Turn to the "third gear" and stir for 7 minutes until the dough can pull up a thin but unbreakable film and the dough is stirred.

9. Add chopped nuts, open "1" and stir for about 1 min until all nuts are wrapped in dough.

10. Knead the stirred dough, put it in a pan and coat it with a thin layer of oil, and cover the surface with plastic wrap (I put it directly in a non-stick pan for fermentation). Turn on the "fermentation" function of the oven, put the dough in the middle layer and ferment for 40-60 minutes. Fermentation time varies according to room temperature. The fermented dough has doubled, and it will not rebound quickly when pressed with your fingers.

1 1. First weigh the fermented dough, 480g.

12. Squeeze the dough gently and divide the dough into 9 parts with a slicing knife. Weigh out each serving as 60 grams.

13. Close the weighed dough, round it, cover it with plastic wrap, and relax for 15 minutes. (9 copies)

14. Roll the dough into an oval shape with a rolling pin.

15. Lift the rolled dough, the reverse side. Put it horizontally, spread some dough with your fingers at the bottom of the dough, so that it can be rolled up and bonded easily. Roll the dough from top to bottom.

16. Cover the rolled dough with plastic wrap and relax for 10 minute.

17. Squeeze your hands and knead the dough into strips with uniform thickness.

18. Wrap a noodle.

19. One end goes through the middle.

20. Stick the two interfaces tightly together.

2 1. Put the whole dough on a baking tray and cover it with plastic wrap for the second fermentation, about 40-60 minutes. (Not non-stick mold. You need to butter the mold in advance to prevent it from sticking. )

22. When the dough in the mold is fermented to twice the size, brush the whole egg liquid on the surface.

23. Preheat the oven 170 degrees, fire the oven button 170 degrees for 20 minutes, insert a baking tray at the bottom, and put a baking net on the baking tray. (oven thermometer 160℃ for 20 minutes) the baked finished product is poured out of the mold and cooled on the baking net.