Cranberry scone

Scone is a traditional English dessert, which originated in Scotland, Scottish quick bread.

The traditional scone triangles to oat-based material, and now through the constant evolution scone can already be made any shape we like, and more rich taste can be sweet and salty, for breakfast or afternoon tea, coated with cheese or jam accompanied by milk or tea, the taste is really very soft Suxiang beauty and enjoyment.

For more healthy alternative to baking with yeast version of the practice, takes about an hour, if you use baking powder to operate 30 minutes should be enough, really truly quick bread Oh!

Cranberry scone (the yeast version, finished about a baking tray)

Materials:

High-gluten flour: 170 g, low-gluten flour: 80g, unsalted butter: 60g, fine sugar: 50g, salt: 1g eggs: 1, light cream: 20g, milk: 60 grams of dry yeast: 3g, Cranberry dry a little.

Practices:

1, ahead of the warm water with a soft dry cranberries, weighing well the necessary materials.

2, the yeast dissolved in warm milk Stir the beaten egg mixture, stir after the cream with the light (stay out of a spoonful of the surface with a brush).

3, mix flour and sugar and salt, cut the butter into the flour, Ding, and then knead into crumbs form.

4, dried cranberries soaked in water after adding dry mix.

5, yeast, milk and egg and milk mixture a little bit of liquid into the flour.
6, the mixed powder to the uninvolved.

7, gently shape into groups, but do not rub again.
8, sprinkle a thin flour roll the dough on the panel will open.
9, repeated two to three fold, roll dough into 2 cm thick.

10, with a mold is pressed out of shape.
11, proofing room temperature for 30 minutes.
12, woke up after a good hair brush the surface of the egg placed in 178-degree preheated oven bake for 20 minutes.

Tips:
1, add the flour, yeast, milk and eggs and milk to be graded when a small amount of liquid added, the liquid content is too much bad stick operation.
2, the dough shape into groups, but do not knead again, otherwise the dough out of bars, finished taste bad.
3, if the first roll open when the irregular shape of the surface film can fold and roll more than a second to open, but the repeated folding, roll the dough will have to open the same muscle, influence the finished product taste.

4, each different oven temperature slightly adjusted as appropriate, the baking time and temperature. 

Bacon Toast

This is full of meaty bacon with toast breakfast table to enrich it, this bread will be rubbed into the surface in the saute bacon, fermented baked thick bacon toast of every fragrant roots deep into the fibers, soft meaty taste tangy exudes from the inside out, if you are a person that absolutely love the fleshy not miss.

Bacon Toast (450 grams toast box two)
Material: high-gluten flour 500g, sugar 60g, Salt 6g, 1 egg, yeast 4g,
Milk powder 20g, water 260g, butter 50g, Bacon 100g.

Practices:
1, in addition to all the village outside the material of butter rubbed to a smooth mixture, then add the butter and knead until completely softened stage.
2, Bacon cut into Ding, Stir Stir the fragrance oil with kitchen paper to dry the surface of the oil.
3, the bacon added to the kneaded dough small in the bacon and stir slightly and then knead the dough evenly.

4, in the bread machine in the fermentation to 2.5 times its size.
5, the exhaust out of fermented dough is divided into six uniform size, rounded cover with plastic wrap, relax for 20 minutes, take a good roll the dough into a loose oval.

6, then so folded into a thin dough, roll dough again and die opening as wide as long, turn it over, roll seal from top to bottom clenched.

7, the first volume of the dough into the toast box shut down the middle, the same way the other two volumes a good dough, turn into toast box two sides, after all do to put two boxes toast on the grill, oven in the lower, lower hot water came alive again in a baking dish full bloom for final fermentation.
8, 8 minutes fermentation to toast box full time, will remove the lower pan filled with water, 180 degrees bake 40 minutes, half-way to observe color cover foil baking until done.

Tips:
1, different kinds of flour water absorption is inconsistent, adjust the amount of water please.
2, my home oven temperature too high, the original prescription is 200 degrees bake 40 minutes, the temperature as appropriate, the adjustment.
3, grilled toast to hot stripping, on the cooling rack and cool thoroughly before slicing.

Intestinal onion bread

Yesterday, the son of the bakery in a fancy sausage bread, a little will 8 dollars, I thought the 8 dollars I have enough pot roast, and go home immediately hands-on production, but also taste than expected stick, onion and salad dressing by heating the oven particularly strong distinctive flavor, is a highly recommended bread.

Intestinal onion bread

Material: high-gluten flour 200g caster sugar 30 grams, 2 grams of salt, eggs, (leave a little brush the surface), milk powder, 10 grams, the hair dry yeast 2 grams water 120 grams, butter 20 grams.

Surface decoration: sausage, salad dressing, onion.

Practices:

1, in addition to all the village outside the material of butter rubbed to a smooth mixture, then add softened butter and knead to expansion stage (more can be softened by hand to smooth the film, not too thin).

2, close to the circle on the fermented bread twice as big.

3, remove the dough after fermentation a good exhaust, divided into eight uniform size, rounded loose after 15 minutes.

4, the relaxation after the roll the dough into an oval shape, turn it over, press a thin bottom.

5, roll up the dough from top to bottom, those of the seams. Rub the noodles long, length about twice the sausage more, those of the interface was "0" type, the sausage in the middle.

6, will make the bread came in pan on middle oven, lower the hot water came alive again in a pan full bloom for final fermentation.

7, when the fermentation to 2 times removed, brush the surface of the egg in the bread, squeeze onto salad dressing and sprinkle with chopped scallions at the end.

8, into the preheated oven 175 ℃, middle, 15 minutes.

Tips:
1 egg at the beginning of dough do not disposable when finished, leaving a little bit last brush surface of bread.
2, each oven temperature are different, appropriate adjustments.
3, when to pay attention in the baking of bread observation, coupled with color in the upper layer after baking tray or foil stamped to prevent the color is too deep.

Milk toast

Milk toast (450 grams toast the amount of two-mode)

Ingredients: 540 g high gluten flour, sugar 60 grams, 1 egg, 2 grams of salt, butter 40 grams, quick dry yeast 6 grams of milk powder 30 g, 280 g of water

Baking: the lower the oven, 155 degrees up and down the fire, about 50 minutes. (Each different oven temperatures, adjust)

Production process:

1, with bread dough and the fermentation, according to the bread after the first solid-liquid requirements, in addition to butter the outside of all the materials knead the dough, knead to a smooth face to face group after adding butter to rub, rub has been to completely phase.

2, the bread dough and the fermentation time of 1.5 hours after the completion of the fermentation of bread is almost 2 times the original large body of Yi, remove the bread dough out of the air, put the dough into 6 equal portions, knead and placed in a round room temperature, covered with warm towels proofing for 15 minutes.

3, take a proofing dough with rolling pin roll into an oval face sheet, toast the width and the width about the same mold on it, roll film negative after a good face down on a rolled up from.

4, the first volume of the dough into the toast box shut down the middle.

5, the same way the other two volumes a good dough, turn into toast the second side of box.

6, when the pan into the oven a little water, not too much, increase the humidity in the oven in order to facilitate the secondary fermentation.

7, the two toast stamped on the box about the wet towel and placed in temperature of 38 degrees, humidity 85% under the conditions of the oven for secondary fermentation. Fermentation to a plane headed to toast box full 9 points when the toast covered with lid. Well into the preheated 155 degree oven and bake about 50 minutes. (Do not forget that the pan filled with water out)

8, grilled toast to hot stripping, on the cooling rack and cool thoroughly before slicing.

9, cut and then placed in sealed bags, ready to enjoy it.