High-gluten flour: 1000g Salt: 10g Sugar: 150g Eggs: 4 Milk: 600g Milk powder: 50g Fresh yeast: 35g Unsalted butter: 75g Salted butter: 3-5g per piece ‼️ Except for butter, add all ingredients listed above directly into the mixing bowl and start kneading. To prevent flour from flying everywhere, mix at low speed initially. Although the […]
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Bread Flour: 200 grams Caster Sugar: 20 grams Yeast: 2 grams Salt: 2 grams Whole Egg Liquid: 30 grams Milk 115-120 grams Butter 20 grams The above is the main dough ↑ Crumb Topping: Butter 15 grams Powdered Sugar 5g Cake Flour 20g Basque Batter: Cream Cheese 130g Sugar 25g Whole egg liquid: 30 grams
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High-Gluten Flour 200 grams Sugar 30 grams Water 20 grams Milk 100 grams Yeast 3 grams Salt 2g Butter 15g Mung Bean Paste 65g Mix all ingredients except butter into a dough. Add butter. Knead until a gluten window forms, then proof for 1 hour. Color the dough. Divide into portions. Brush oil on both
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Tangzhong (Water Roux) Bread Flour: 40 g Water: 200 g Dough Bread Flour: 580 g Sugar: (as needed) 60 g Salt 12 g Yeast 10 g Milk Powder 10 g Milk 260 g Eggs 50 grams Butter 50 grams Other Egg (for brushing) As needed 【Tangzhong】Mix 40 grams of bread flour and 200 grams of
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Milk (heated to 46°C/115°F) 180g (0.75 cup) Butter (melted) 40g (3 tablespoons) Sourdough discard 150g (2/3 cup) Large egg 1 (50g) Sugar 50g (0.25 cup) Instant Dry Yeast 7g (2.25 teaspoons) Salt 5g (1 teaspoon) All-Purpose Flour 400g (slightly less than 3 cups) Nutella Hazelnut Spread 270g (1 cup) Powdered Sugar (for dusting) Moderate amount
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High-gluten flour: 500 grams Fine granulated sugar: 70 grams Salt: 7 grams Fresh yeast: 15 grams Butter: as needed 40g Milk 320g Whole Egg Liquid 70g Scald Dough 100g Butter for Wrapping Butter 5g per piece ✔ Place all ingredients except butter into the mixing bowl. ✔ Mix on low speed until no dry flour
High-Gluten Flour: 520g Iced Milk: 260g Earl Grey Tea Powder: 6g Iced Eggs: 55g each, 2 pieces Sugar: 80g Ingredients 1: 520g high-gluten flour, 260g iced milk, 6g Earl Grey tea powder, 110g iced eggs (55g each), 80g sugar, 20g milk powder, 6g high-sugar-tolerant dry yeast Ingredients 2: 5g salt, 60g butter Steps: 1. Place
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Sponge Dough Bread flour: 180g Milk: 135g Yeast: 2g Main Dough Bread flour 70 grams of milk 30 grams of whole egg liquid 25 grams of yeast 1 gram (can be omitted in summer) 3 grams of salt 3 grams of caster sugar 15 grams Butter 15 grams Accessories 2 grams Dried Sichuan Pepper Leaf
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250g (Rectangular) ×4 Dough Bread Flour: 600g Granulated Sugar: 18g Salt: 10.8g Fresh Yeast: [Quantity Unspecified] 12g Malt Extract (Optional) 3g Pumpkin Puree 450g Water 115g Butter 12g Scalded Dough 60g Supplementary Ingredients ① Steamed Pumpkin (recommended to prepare the night before making bread): Peel and cut the pumpkin into pieces, steam until soft, then
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High-gluten flour 260g Salt 2g Sugar 18g Egg liquid 13g Fresh yeast 7.8g Ingredients: – Milk: 180g – Butter: 25g Instructions: 1. Add all ingredients except butter to the stand mixer. Mix at low speed until combined, then increase to medium speed until a firm, thick gluten membrane forms. 2. Add softened butter and continue
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