How to Make Sour Dough French Baguette/Roll?
Ingredients % kg.g Bread Flour 90 900 Cake Flour 10 100 Angel Insffane Dry Yeast (Brown Packing) 1.2 12 Salt 2 20 Bakerdream K-1 Bread Improver 1 10 Bakerdream BAS-W 2 20 Water 60 600 Total 166.2 1662 Method Mixing time: at slow speed for 4-5minutes，and at high speed for 7-10 minutes Dough temperature: 24-26℃ … Continue reading
How to Make Whole Wheat Bagle?
Ingredients % kg.g Bread Flour 50 500 Cake Flour 20 200 Bakerdream Whole Wheat Flour 30 300 Angel Intant Dry Yeast（Brown Packing） 1 10 Bakerdream K-1 1 10 Bread Improver 1 10 Powdered Milk 3 30 Berry Sugar 5 50 Salt 2 20 Egg 5 50 Water 45 450 Olive Oil 3 30 Total 165 … Continue reading
How to Make Muffin?
Ingredients % kg.g Bakerdream muffin 100 1000 pre-mix Salad 40 400 Whole egg 40 400 Water 20 200 Total 190 1900 Method 1. Mix all the materials, and then stir the mixture at low speed for three minutes. 2. Put the mixture in a mold and baking. Baking temperature: 190℃/170℃ Time: 20minutes Convenient in making, … Continue reading
How to Make Bacon Egg Roll?
Ingredients % kg.g Bread Flour 100 1000 Berry Sugar 18 180 Angel Sugar-tolerance Instant Dry Yeast 1.2 12 Milk Powder 4 40 Angel A500 Bread Improver 0.3 3 Salt 1.2 12 Egg 10 100 Milk 20 200 Water 20 200 Bakerdream Margarine 10 100 Bacon Right amount Method Dough making：stir the dough till the gluten 70% developed, and then add margarine, stir the mixture till the wheat gluten is fully developed. Dough temperature: 26-28℃ Dividing the dough: 90g per portion, rest for 10 minutes Mould the dough: roll the dough and put the bacon slices onside, rolled up and put into a trough type mold. After fermenting is finished, brush whole egg liquid on the surface, make cuts with a knife in the middle, and then bake the breand when the bread is baked by 50%, pour the stirred egg yolk liquid in the cuts and continue to bake till the bread is completely ripen. Baking temperature: 190℃/195℃ Baking time: 16 minutes With tender egg accompanied by bacon, the product is richer in nutrition and more delicious in taste.
How to Make Sinong Bread
Ingredients % kg.g Sponge : Bread Flour 50 1000 Angel Sugar-Tolerance Instant Dry Yeast 0.5 10 Water 30 600 Total 80.5 1610 Dough Bread Flour 50 1000 Salt 1.5 30 Berry Sugar 6 120 Angel Sugar-Tolerance 1 20 Instant Dry Yeast Milk Powder 5 100 Whole Egg 5 100 Water 24 480 Green Tea Powder 3 60 Bakerdream Margarine 8 160 Total 104 2070 Filling： Read Bean Grain 368 Method Dough making: the sponge is refrigerated and fermented overnight, then mix it with the materials of the dough. Dough temperature: 26-28℃ Dough shaping: rest for 10 minutes, divide the dough into 300g per portion and roll it into round shape, rest for another 10 minutes and wrap with 30g filling to make the dough into oval shape. When the fermenting is finished, bake the bread and squeeze the Mexican stuffing. Baking temperature: 150℃/160℃ Baking time: 25minutes With tea aroma and sweet red bean, it is the best product for health care and preservation!
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