3. Knead thoroughly once more, remove from the bowl and divided it into 3 portions, cover the dough with
preservative film for 15 minutes
4. Take one portion and roll it into a tongue shape, fold both sides toward the middle, and roll it up from
bottom to top. After all three are rolled, cover the rolls with preservative film for 15 minutes
5. After finishing 3 servings, put them into the mold for the 2
nd
fermentation, ferment to 80% of the mold
height. set fire up and down at 170
℃
and bake for 40 minutes, then remove the mold and put it on the
grill to cool down.
Homemade Pizza
Raw materials: 170g high-gluten flour, 100g water, 1.5g edible salt, 15g white sugar, 2g yeast, 15g butter, and
some stuffing.
Process:
1. Put 170g high-gluten flour, 100g water, 1.5g edible salt, 15g sugar, and 2g yeast into the mixing bowl. Mix
with dough hook at levels 1-3. After kneading into dough, add butter and continue to knead until it can pull out to
be a flexible film
2. Leave the dough fermenting to double its size in a warm place.
3. During the fermentation, the pizza stuffing can be made and reserved for future use.
4. Knead thoroughly once more, take half of the dough to roll it round and relax for 5 minutes, then use a rolling
pin to gently roll it to the size of a pizza pan, put it on the pizza pan, press it around the pizza pan with your
hands, finally use a fork to make small holes.
5. Set the upper and lower tube heating mode of the oven, preheat 200°C. Brush the pie mold base with olive
oil first, then scoop the pizza sauce and spread it evenly, and then, sprinkle a little mozzarella cheese and
shredded onion, put the 8-inch pizza pan in the second layer of the preheated oven and bake for 8 minutes.
6. When the time is up, take out the pizza pan and spread a layer of bacon. Here you can put your favorite food
and prepared stuffing in order.
7. Put it in the preheated oven, set the working time for 15 minutes until the cheese is melted and the crust is
golden.
Butter bread
Ingredients: 375g high-gluten flour, 180g milk, 35g butter, 30g sugar, 11g milk powder, 4g yeast, 3g salt, 1 egg
Process:
1. Put all the ingredients into the mixing bowl except the butter, leaving 10g of egg for the final brushing.
2. Use dough hook to mix at levels 1-3, after forming dough, add softened butter and continue kneading into
glove film status.
3. Cover the mixture with preservative film and allow fermenting to double its size in a warm place.
4. Knead thoroughly once more, remove from the bowl and divided it into 10 portions. Take a portion of the
dough and roll it into an oval shape, then roll it up from top to bottom.
5. Place the greased paper on the baking tray, then put the rolled bread dough on the tray, allow fermenting to
double its size in a warm place.
6. Brush the egg liquid on the bread dough surface, preheat the oven to 160
℃
, put the bread dough at the
middle layer and bake for 20 minutes.
French bread
Ingredients: 250g high-gluten flour, 50g low-gluten flour, 150g water, 10g sugar, 3g yeast powder, 1g edible
salt.
Process:
1. Put all the ingredients into the mixing bowl, use the dough hook to mix at levels 1-3, and knead the dough
into a dough shape.
2. Cover the mixture with preservative film and allow fermenting to double its size in a warm place.
3. Knead thoroughly once more, remove from the bowl and divided it into 4 portions. Take a portion of the
dough and roll it into an oval shape, then roll it up from top to bottom.
4. Then cover with preservative film and allow fermenting to double its size.
